scholarly journals Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3107 ◽  
Author(s):  
Zhihua Li ◽  
Ling Dong ◽  
Jin Jeon ◽  
So Young Kwon ◽  
Chi Zhao ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Sensory Profile ◽  
Red Pepper ◽  
Aroma Extract Dilution Analysis ◽  
Odor Threshold ◽  
Phenylethyl Alcohol ◽  
Gas Chromatography Olfactometry ◽  
First Time

Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, β-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, β-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, β-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality.

scholarly journals Analysis of the Volatile Components of Pouteria sapota (Sapote Mamey) Fruit by HS-SPME-GC-MS

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Candelario Rodríguez ◽  
Armando A. Durant-Archibold ◽  
Ana Santana ◽  
Enrique Murillo ◽  
Carlos M. Franco Abuín
Keyword(s):  
Aromatic Hydrocarbons ◽  
Solid Phase Microextraction ◽  
Extraction Efficiency ◽  
Solid Phase ◽  
Volatile Components ◽  
Spme Fiber ◽  
Volatile Organic ◽  
Doehlert Experimental Design ◽  
First Time ◽  
Fiber Coatings

The comparison of SPME fiber coatings, and optimization of temperature and time of extraction for headspace solid phase microextraction (HS-SPME) of volatile organic compounds (VOCs) present in Pouteria sapota (sapote mamey) fruits is presented. The PDMS/DVB coating afforded the highest extraction efficiency. The extraction conditions were optimized by using Doehlert experimental design. By using the optimized HS-SPME method, 21 VOCs were identified, which include mainly terpenoids and esters, followed by aromatic hydrocarbons, aldehydes, alcohols and ketones. The most abundant compounds in Pouteria sapota pulp were cedrol (25.0%), azulene (7.3%), β-ionone (5.7%) naphthalene (5.6%), α-pinene (5.0%), and benzaldehyde (4.3%). Seventeen VOCs were identified for the first time in the fruit.

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