Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value

Liu, Yuping; Li, Qingru; Wenxi, Yang; Sun, Baoguo; Zhou, Ying; Yang, Zheng; Mingquan, Huang; Yang, Wenjie

doi:10.1016/j.foodchem.2020.126564

Cited by 47 publications

(31 citation statements)

References 20 publications

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“…The FD factors of the aroma‐active compounds were identified using the method of AEDA (Liu et al., 2020). The original SAFE extract was stepwise diluted with dichloromethane into a series of dilutions in the ratios of 1:1, 1: 2, 1: 4, 1: 8, ⋯, and 1:2 n .…”

Section: Methodsmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

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This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory‐oriented flavor analysis. Volatile compounds were extracted by solvent‐assisted flavor evaporation and headspace solid‐phase microextraction. Odorants were characterized by gas chromatography‐olfactometry‐mass spectrometry and aroma extract dilution analysis. The cold‐pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty‐six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1–1857) in the cold‐pressed sunflower oil included α‐pinene (11,145 µg/kg), β‐pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α‐phellandrene (36 µg/kg), and (E)‐2‐octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1–884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2‐ and 3‐methylbutanal (6726 and 714 µg/kg), 2,6‐dimethylpyrazine (2329 µg/kg), 2,5‐dimethylpyrazine (12,228 µg/kg), 2,3‐dimethylpyrazine (238 µg/kg), 2,3‐pentanedione (1456 µg/kg), 2‐pentylfuran (1332 µg/kg), 2,3‐dimethyl‐5‐ethylpyrazine (213 µg/kg), and 1‐pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. Practical Application The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma‐active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

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Section: Methodsmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

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“…e remained 25 odorants with OAVs ranged from 1.5 to 9803 were the potent odorants for LPH's fruit aroma. Among them, D-limonene had the highest OAV (OAV � 9803) for its significant high concentration and low threshold (34 μg/kg), followed by 3,7- [30,37]. e results of aroma characteristics quality, OAV analysis, and the sensory evaluation elucidated that D-limonene, citronellal, 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, (E)-3-phenyl-2-propenoic acid ethyl, β-myrcene, linalool, methional, 6-methyl-5- hepten-2-one, 2-(3-methyl-2-butenyl)-3-methylfuran, β-caryophyllene, estragole, anethole, eucalyptol, and eugenol might be the key odorants of LPH's fruit.…”

Section: Quantitation and Calculation Of The Odor Active Values (Oavs)mentioning

confidence: 99%

Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Shan

Duan

et al. 2021

Journal of Food Quality

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The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 aroma-active compounds (flavor dilution, FD = 9). Among them, 30 odorants were quantified by the standard curve method. The OAV analysis results showed that 25 odorants had OAVs ≥ 1, which could be considered as the potent odorants. D-Limonene and 3,7-dimethyl-2,6-octadienal had the highest OAVs (OAV = 9803 and 8399), followed by (Z)-3,7-dimethylocta-2,6-dienal (OAV = 1893), β-myrcene (OAV = 1798), (E)-3-phenyl-2-propenoic acid ethyl (OAV = 1603), and β-caryophyllene (OAV = 1129). Addition experiments further confirmed that 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, and D-limonene contributed to lemon attribute, β-myrcene contributed to green attribute, citronellal contributed to mint and fresh note, and eucalyptol contributed to eucalyptus-like note were the key odorants.

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“…The common components are: linalool, l-4-Terpineol, p-Menth-2-en-1-ol, stereoisomer (8CI), (+)-Dipentene, l-Caryophyllene, g-Terpinene, 2-Thujene (7CI, 8CI). The content range of linalool is 42.6226~46.3660, the content range of l-4-Terpineol is 1.1467~4.0092, the content range of p-Menth-2-en-1-ol is 0.1271~0.2283, the content range of stereoisomer (8CI) is 16.7101~19.8515, the content range of (+)-Dipentene is 0.7450~1.9778, the content range of l-Caryophyllene, g-Terpinene is 0.5078~1.9247, the content range of 2-Thujene (7CI,8CI) is 0.133590 .3301. the content of linalool can reach 45.57385 5.3898% of the volatile oil, which is the main substances of the Z armatum volatile oil [28].…”

Section: Volatile Oil Analysismentioning

confidence: 99%

Influence of drying methods on quality of Zanthoxylum armatum DC. and mathematical modelling of the drying kinetics

et al. 2021

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In order to evaluate different drying methods on the quality of Zanthoxylum armatum DC and the change of moisture content of Z armatum during the drying process, the quality change was analyzed under three drying methods: Greenhouse drying equipment, Hot-air drying and Open sun-drying. The moisture loss was systematically recorded, converted to moisture ratio, and fitted to four semi-theoretical drying mathematical models: Lewis, Page, Henderson and Pabis, Avhad and Marchetti models. Comparisons of model fitness were using the coefficient of determination (R2), root mean square error (RMSE), mean bias error (MBE) and absolute error (MAE). The results showed that the color of Z armatum obtained by the greenhouse drying equipment was bluish green, which was significantly different from the other two drying methods (p<0.05). The numb degree difference of Z armatum obtained by the three methods was not significant(p>0.05). The opening rate is better in greenhouse drying equipment and hot air 40°C drying. The content of linalool can reach 45.5738~55.3898% of the volatile oil. The drying mathematical models fitting results showed that Avhad and Marchetti models fitted best, and the R2 of the curve ranged from 0.9677 to 0.9967, which could accurately predict the change trend of moisture ratio of Z armatum in three drying methods with drying time.

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Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value

Cited by 47 publications

References 20 publications

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Influence of drying methods on quality of Zanthoxylum armatum DC. and mathematical modelling of the drying kinetics

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