scholarly journals Identification of Key Odorants in Roasted Green Tea by Using Solvent-Assisted Flavor Evaporation Apparatus under High Vacuum and Application of the Aroma Extract Dilution Analysis

2012 ◽  
Vol 2012 (113) ◽  
pp. 113_55-113_62
Author(s):  
Yuzo Mizukami
Keyword(s):  
Green Tea ◽  
High Vacuum ◽  
Aroma Extract Dilution Analysis ◽  
Evaporation Apparatus ◽  
Key Odorants

scholarly journals Analysis of Key Odorants in Roasted Green Tea

2008 ◽  
Vol 2008 (105) ◽  
pp. 43-46
Author(s):  
Yuzo Mizukami ◽  
Yusuke Sawai ◽  
Yuichi Yamaguchi
Keyword(s):  
Green Tea ◽  
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.

Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis

2013 ◽  
Vol 77 (3) ◽  
pp. 601-605 ◽  
Author(s):  
Makoto TAKAHASHI ◽  
Yoko INAI ◽  
Norio MIYAZAWA ◽  
Yoshiko KUROBAYASHI ◽  
Akira FUJITA
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Key Odorants

scholarly journals STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum)

2018 ◽  
Vol 54 (4A) ◽  
pp. 73
Author(s):  
Cung Thi To Quynh
Keyword(s):  
Solvent Extraction ◽  
Sensory Evaluation ◽  
Evaluation Methods ◽  
Aroma Extract Dilution Analysis ◽  
Key Odorants ◽  
Aroma Model ◽  
Coriander Leaves

The volatiles present in fresh Vietnamese coriander (Polygonum odoratum) were isolated by solvent extraction and analyzed by GC analyses, aroma extract dilution analysis and omission test. The fresh herb was characterized as green, citrusy, pungent, and floral odors. The saturated aldehydes C10,C11, C12, hexanal and decanol were most likely the principal contributors to Vietnamese coriander's characteristic aroma. The aroma reconstitution was finally examined by sensory evaluation methods based on the 5 key odorants mentioned above. The results of the omission experiments confirmed that dodecanal, decanal, hexanal and undecanal have significant impacts on the odor of Vietnamese coriander, while decanol does not play an important role.

scholarly journals Key Odorants in Summer Crop of Green Tea

2014 ◽  
Vol 2014 (117) ◽  
pp. 117_27-117_33
Author(s):  
Yuzo Mizukami ◽  
Toshihiro Sakihara ◽  
Satoshi Tooya ◽  
Koji Uchimura
Keyword(s):  
Green Tea ◽  
Key Odorants ◽  
Summer Crop

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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