Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

2020 ◽  
Vol 68 (23) ◽  
pp. 6403-6411 ◽  
Author(s):  
Jie Sun ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Haitao Chen ◽  
Ning Zhang ◽  
...  
Keyword(s):  
Key Odorants ◽  
Zanthoxylum Bungeanum

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

2020 ◽  
Vol 318 ◽  
pp. 126520 ◽  
Author(s):  
Dandan Pu ◽  
Wen Duan ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Key Odorants ◽  
Retronasal Olfaction

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

2019 ◽  
Vol 125 ◽  
pp. 108546 ◽  
Author(s):  
Wei Dong ◽  
Ruonan Guo ◽  
Miao Liu ◽  
Caihong Shen ◽  
Xiaotao Sun ◽  
...  
Keyword(s):  
Key Odorants

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

scholarly journals Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7647
Author(s):  
Binshan Liu ◽  
Shiqi Xu ◽  
Zhizhong Dong ◽  
Yuping Liu ◽  
Xiaoming Wei ◽  
...  
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Flavor Compound ◽  
Aroma Profile ◽  
Extraction Solvent ◽  
Dipropyl Disulfide ◽  
Gas Chromatography Olfactometry ◽  
Key Odorants ◽  
First Time ◽  
Methyl Propyl Disulfide

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.

Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 2. Identification of Volatile Compounds and Key Odorants

2003 ◽  
Vol 51 (2) ◽  
pp. 433-442 ◽  
Author(s):  
Jérôme Ledauphin ◽  
Hugues Guichard ◽  
Jean-François Saint-Clair ◽  
Bernard Picoche ◽  
Daniel Barillier
Keyword(s):  
Volatile Compounds ◽  
Key Odorants
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