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Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Pu, Dandan ; Shan, Yimeng ; Duan, Wen ; Huang, Yan ; Liang, Li ; Yan, Yi ; Zhang, Yuyu ; Sun, Baoguo ; Hu, Guanghui Ayed, Charfedinne ; Charfedinne Ayed

Journal of food quality, 2021-04, Vol.2021, p.1-9 [Periódico revisado por pares]

Cairo: Hindawi

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  • Título:
    Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
  • Autor: Pu, Dandan ; Shan, Yimeng ; Duan, Wen ; Huang, Yan ; Liang, Li ; Yan, Yi ; Zhang, Yuyu ; Sun, Baoguo ; Hu, Guanghui
  • Ayed, Charfedinne ; Charfedinne Ayed
  • Assuntos: Acids ; Analysis ; Chromatography ; Evaporation ; Flavors ; Food quality ; Food science ; Fruits ; Gas chromatography ; Mass spectrometry ; Odors ; Oils & fats ; Scientific imaging
  • É parte de: Journal of food quality, 2021-04, Vol.2021, p.1-9
  • Descrição: The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 aroma-active compounds (flavor dilution, FD = 9). Among them, 30 odorants were quantified by the standard curve method. The OAV analysis results showed that 25 odorants had OAVs ≥ 1, which could be considered as the potent odorants. D-Limonene and 3,7-dimethyl-2,6-octadienal had the highest OAVs (OAV = 9803 and 8399), followed by (Z)-3,7-dimethylocta-2,6-dienal (OAV = 1893), β-myrcene (OAV = 1798), (E)-3-phenyl-2-propenoic acid ethyl (OAV = 1603), and β-caryophyllene (OAV = 1129). Addition experiments further confirmed that 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, and D-limonene contributed to lemon attribute, β-myrcene contributed to green attribute, citronellal contributed to mint and fresh note, and eucalyptol contributed to eucalyptus-like note were the key odorants.
  • Editor: Cairo: Hindawi
  • Idioma: Inglês
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