Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis

2005 ◽  
Vol 53 (4) ◽  
pp. 1179-1184 ◽  
Author(s):  
Rafika Iraqi ◽  
Catherine Vermeulen ◽  
Amale Benzekri ◽  
Amina Bouseta ◽  
Sonia Collin
Keyword(s):  
Gas Chromatography ◽  
Aroma Extract Dilution Analysis ◽  
Gas Chromatography Olfactometry ◽  
Key Odorants

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.

scholarly journals Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3048
Author(s):  
Shuqi Wang ◽  
Yuan Chang ◽  
Bing Liu ◽  
Haitao Chen ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Phenylacetic Acid ◽  
Soya Bean ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry ◽  
Flavor Profile

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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