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 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.

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

2020 ◽  
Vol 311 ◽  
pp. 126012
Author(s):  
Rocío Ríos-Reina ◽  
M. Pilar Segura-Borrego ◽  
M. Lourdes Morales ◽  
Raquel M. Callejón
Keyword(s):  
Aroma Profile ◽  
Key Odorants

scholarly journals Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3856
Author(s):  
Simone Angeloni ◽  
Ahmed Mustafa ◽  
Doaa Abouelenein ◽  
Laura Alessandroni ◽  
Laura Acquaticci ◽  
...  
Keyword(s):  
Volatile Fraction ◽  
Preparation Technique ◽  
Aroma Profile ◽  
Volatile Analysis ◽  
Quality Product ◽  
Espresso Coffee ◽  
Key Odorants ◽  
Coffee Preparation ◽  
Temperature And Pressure

Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

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.

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.

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

2019 ◽  
Vol 121 (5) ◽  
pp. 1800437
Author(s):  
Onur Sevindik ◽  
Asghar Amanpour ◽  
Salwa Tsouli Sarhir ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Argan Oil ◽  
Key Odorants
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