Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques. (13th April 2021)

• Record Type: Journal Article
• Authors: Pu, Dandan; Shan, Yimeng; Duan, Wen; Huang, Yan; Liang, Li; Yan, Yi; Zhang, Yuyu; Sun, Baoguo; Hu, Guanghui
• Other Names: Ayed Charfedinne Academic Editor.
• Is Part Of: Journal of food quality. Volume 2021(2021)
• Publication Date: 2021-04-13
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2021/6668606
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : 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.