Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

Buttara, Mantana; Intarapichet, Kanok Orn; Cadwallader, Keith R.

doi:10.1016/j.foodres.2014.10.004

Cited by 16 publications

(19 citation statements)

References 39 publications

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“…Herbal attribute displayed significant positive correlations with hexanal (+0.737), (−)‐germacrene D (+0.712), and salicylaldehyde (+0.709) at P = .05 level. It is essential to point hexanal was responsible for the herbal scent of several fruits and was reported to possess the grass, fat, and tallow scents . Conversely, geraniol (−0.836), β ‐pinene (−0.782), D‐limonene (−0.706), and phenylethyl alcohol (−0.677) showed negative correlations with herbal attribute.…”

Section: Resultsmentioning

confidence: 99%

Variation of floral volatiles and fragrance reveals the phylogenetic relationship among nine wild tree peony species

Luo

Yuan

et al. 2019

Flavour & Fragrance J

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In recent years, more and more attention has been paid to the natural floral volatiles in tree peony and the fragrance components have been widely used in the fields of health care, perfumes, and cosmetics. However, there is little research on the identification of fragrance components of wild tree peony species. In present study, volatile components in petals of nine wild tree peony species were analyzed using a headspace solid‐phase microextraction (SPME) technique coupled with gas chromatography–mass spectrometry (GC‐MS). A total of 124 volatile components were identified and clustered into five major chemical classes: terpenoids, alkanes, alcohols, aldehydes, and ketones. Overall, combined with the sensory evaluation of nine wild tree peony species, Paeonia. ostii (P2) performed herbal and waxy attributes, mainly dominated by hexanal and pentadecane, respectively. P rockii (P1), P qiui (P3), P jishanensis (P4), and P decomposita (P5) all possessed sweet attribute, which was positively correlated with geraniol and citronellol. P delavayi (P9), P lutea (P7), P ludlowii (P8), and P potanini (P6) performed intense floral attribute dominated by linalool and trans‐linalool oxide. Moreover, the results of principal component analysis (PCA) and hierarchical clustering analysis (HCA) showed P decomposita (P5), P qiui (P3), P rockii (P1), P jishanensis (P4), and P ostii (P2) in the Subsect. Vagiatae were mixed to form one cluster while P lutea (P7), P delavayi (P9), P ludlowii (P8), and P potanini (P6) in the Subsect. Delavayanae formed the other cluster. In terms of geographical distribution, the two clusters are consistent with the distribution of wild tree peony species. The present study clarified the relationship between fragrance and components and further revealed the phylogenetic relationship of nine wild tree peony species, thus providing a theoretical basis for their development and utilization.

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Section: Resultsmentioning

confidence: 99%

Variation of floral volatiles and fragrance reveals the phylogenetic relationship among nine wild tree peony species

Luo

Yuan

et al. 2019

Flavour & Fragrance J

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“…Aldehydes appeared to play more important roles in contributing their flavor notes to the overall aroma in the ‘Guanxi’ cultivar than the ‘Shatian’ cultivar. For example, hexanal has been reported to possess the grass, tallow and fat scents [ 3 , 8 ]. This aldehyde showed significantly higher OAV value in ‘Shatian-GD15’ and ‘Shatian-SC15’ compared to the ‘Shatian’ samples from the Guanxi region, indicating that its flavor features could be more incorporated in the ‘Shatian’ sample from the region of Guangdong and Sichuan.…”

Section: Resultsmentioning

confidence: 99%

“…Volatile compounds are important secondary metabolites biosynthesized in fruits. These secondary metabolites play important roles in determination of the overall aroma of fruits [ 1 , 2 , 3 ]. Basically, volatile compounds in fruits are comprised of free and bound forms.…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition in Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

Zhang

et al. 2017

Molecules

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This study investigated the composition of volatile compounds in two pummelo cultivars, including ‘Shatian’ and ‘Guanxi’, cultivated in different regions of China with the aim of studying the effect of cultivar and cultivation condition on biosynthesis of volatile compounds in pummelo. Volatile compounds were extracted from pummelo juice using head-space microextraction and then analyzed using gas chromatography coupled with mass spectrometry. Results showed that a total of 49 volatile compounds was detected in the study, including 11 aldehydes, 7 alcohols, 3 ketones, 7 esters, 19 terpenes and 2 other volatiles. The ‘Guanxi’ pummelo cultivar possessed a more complex composition of volatile compounds compared with the ‘Shatian’ cultivar. Meanwhile, the volatile compounds appeared to exhibit a higher concentration in the ‘Guanxi’ cultivar samples than the ‘Shatian’ cultivar. Cluster analysis revealed that the ‘Guanxi’ cultivar samples from the different regions were grouped together, whereas the ‘Shatian’ cultivar samples were assembled. Principal component analysis showed that an obvious separation was observed between the ‘Guanxi’ and ‘Shatian’ cultivar. However, the ‘Shatian-SC15’ was significantly separated from the other ‘Shatian’ cultivar samples. These indicated that cultivar genotype was the primary factor that determined the volatile profile of the pummelo cultivar. Cultivation region might affect the biosynthesis of volatile compounds, resulting in the differentiation of the volatile composition in each pummelo cultivar.

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“…After reaching equilibrium, the SPME fiber was withdrawn and directly introduced to the GC injector at 250°C for 3 min. The conditions of SPME fibers (65 μm PDMS/DVB, 80 μm PA, 100 μm PDMS, 75 μm CAR/PDMS, and 50/30 μm CAR-PDMS-DVB) and extraction times (5,10,15,20,25, 30 min) were evaluated.…”

Section: Sample Preparation and Solid-phase Micro-extraction Absorption Of Aroma Compoundsmentioning

confidence: 99%

“…Gas chromatography-olfactometry and odor activity value (OAV) were extensively employed to investigate the aroma-active compounds of foods. [7][8][9][10] However, the effectiveness of those two methods to identify the key aroma-active compounds was different due to the difference of thresholds in air and water. Thus, the objectives of the present study were (a) to identify the aroma-active compounds in Longjing tea by OAV and GC-O, and (b) to compare their effectiveness to identify the aroma profile in Longjing tea by electronic nose analysis (ENA) and sensory analysis.…”

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confidence: 99%

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

Gong

Han

Zhu

et al. 2017

International Journal of Food Properties

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Volatile compounds in the three Longjing tea were analyzed by gas chromatography-mass spectrometry with method of solid phase microextraction-gas chromatography. Furthermore, aroma-active compounds of three Longjing tea were analyzed by gas chromatography-olfactometry and odor activity value. However, the kinds of aroma-active compounds identified from those two methods were different. The results showed that dihydroactinidiolide (aroma intensity = 9.1-9.2), (Z)-nerolidol (aroma intensity = 8.4-8.8), benzyl alcohol (aroma intensity = 8.1-8.4), and epoxylinalool (aroma intensity = 8.1-8.5) presented the highest aroma intensity in three green tea samples. While geraniol (422.4-2508.3), epoxylinalool (601.5-1033.9), (Z)-nerolidol (235.5-559.3), 2-ethyl-3,5-dimethylpyrazine (328.0-420.6), β-ionone (227.7-387.3) presented higher odor activity values than other compounds. Thus, this study uses recombination aroma models to identify selected important aroma-active compounds from gas chromatography-olfactometry and odor activity value and verifies their effectiveness to identify the aroma profile characterization of three Longjing tea samples using electronic nose analysis and sensory evaluation. The radar plot of electronic nose analysis tallied with sensory evaluation indicated that the odor activity value-based aroma models were more similar to the original Longjing tea aroma than gas chromatography-olfactometry-based models.

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Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

Cited by 16 publications

References 39 publications

Variation of floral volatiles and fragrance reveals the phylogenetic relationship among nine wild tree peony species

Variation of floral volatiles and fragrance reveals the phylogenetic relationship among nine wild tree peony species

Volatile Composition in Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

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