Abstract:Sweet
osmanthus (Osmanthus fragrans Lour.)
(OF) is one of the ten most famous flowers in China for its
unique and delicate fragrance. A combined solid-phase microextraction
and solvent-assisted flavor evaporation method was used to accurately
capture the overall aromatic profile and characterize the predominant
odorants of fresh osmanthus with the help of gas chromatography (GC)–olfactometry
and comprehensive two-dimensional GC–quadrupole time-of-flight
mass spectrometry (GC × GC–QTOF–MS). Twenty-six
volatiles… Show more
“…Among them, 73 and 39 aroma compounds were extracted by HS-SPME and SAFE, and 26 aroma compounds were detected by both two methods. Consistent with the results of Niu et al 52 and Sheng et al, 14 the number of aroma compounds extracted by both HS-SPME and SAFE was small, which indicated that the use of multiple extraction methods allowed for a more comprehensive profiling of the sample aroma. Standard curves were established for 86 compounds to calculate their concentration.…”
Section: ■ Results and Discussionsupporting
confidence: 86%
“…The solvent-assisted flavor evaporation (SAFE) extracts volatile compounds in a low-temperature and high-vacuum environment, which is a mild pre-treatment method and can avoid the effect of the matrix. Among them, SPME is effective in trapping highly volatile compounds, and SAFE is suitable for extracting high boiling point compounds in complex matrices. − The combination of SPME and SAFE has been shown to provide comprehensive aroma characterization of samples such as potato snacks, apple cider, watermelon juice, Sachima, and red raspberry juice …”
“Hongmeiren” bananas
are popular because of their
red peel. Two extraction methods solvent-assisted flavor evaporation
and headspace solid-phase microextraction, combined with gas chromatography-olfactometry
and gas chromatography–mass spectrometry (GC–MS), were
used to analyze the volatile components of “Hongmeiren”
bananas. A total of 86 aroma compounds were identified by GC–MS,
62 of which were identified as the major aroma-active compounds with
an odor activity value ≥ 1 or modified frequency ≥ 30%.
Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene
were found in bananas for the first time. Sensory experiments showed
that eight sweet-associated odorants could significantly achieve the
sweetness enhancement effect at 30 g/L sucrose solution by odor-induced
changes in taste perception. These experiments suggest that selected
odorants can achieve sugar reduction, but with consideration of the
sugar concentration. The study of the sweetness enhancement effect
of individual compounds provides a more direct theoretical support
for sugar reduction in the food industry.
“…Among them, 73 and 39 aroma compounds were extracted by HS-SPME and SAFE, and 26 aroma compounds were detected by both two methods. Consistent with the results of Niu et al 52 and Sheng et al, 14 the number of aroma compounds extracted by both HS-SPME and SAFE was small, which indicated that the use of multiple extraction methods allowed for a more comprehensive profiling of the sample aroma. Standard curves were established for 86 compounds to calculate their concentration.…”
Section: ■ Results and Discussionsupporting
confidence: 86%
“…The solvent-assisted flavor evaporation (SAFE) extracts volatile compounds in a low-temperature and high-vacuum environment, which is a mild pre-treatment method and can avoid the effect of the matrix. Among them, SPME is effective in trapping highly volatile compounds, and SAFE is suitable for extracting high boiling point compounds in complex matrices. − The combination of SPME and SAFE has been shown to provide comprehensive aroma characterization of samples such as potato snacks, apple cider, watermelon juice, Sachima, and red raspberry juice …”
“Hongmeiren” bananas
are popular because of their
red peel. Two extraction methods solvent-assisted flavor evaporation
and headspace solid-phase microextraction, combined with gas chromatography-olfactometry
and gas chromatography–mass spectrometry (GC–MS), were
used to analyze the volatile components of “Hongmeiren”
bananas. A total of 86 aroma compounds were identified by GC–MS,
62 of which were identified as the major aroma-active compounds with
an odor activity value ≥ 1 or modified frequency ≥ 30%.
Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene
were found in bananas for the first time. Sensory experiments showed
that eight sweet-associated odorants could significantly achieve the
sweetness enhancement effect at 30 g/L sucrose solution by odor-induced
changes in taste perception. These experiments suggest that selected
odorants can achieve sugar reduction, but with consideration of the
sugar concentration. The study of the sweetness enhancement effect
of individual compounds provides a more direct theoretical support
for sugar reduction in the food industry.
“…HDO showed significant differences in both green and sweet, which might be the higher concentration in MH and OM groups. Linalool, an aroma compound with a green and bois de rose smell, was the main aroma compound of HDO with high aroma intensity [1] . UFEO was stronger in the characteristic aroma of osmanthus, which is more floral, fruity, and sweet, and has a lower green aroma.…”
Section: Resultsmentioning
confidence: 99%
“…β‐ionone, dihydro‐β‐ionone, linalool, and linalool oxide were the main volatile compounds of osmanthus [2] . Recent research on volatile compounds of osmanthus was based on HS‐SPME on fresh flowers or the essential oil from hydrodistillation [1,7,8] . Meanwhile, the different extraction methods would lead to different aroma and biological activities since the constituent of compounds [2,9,10] .…”
The osmanthus volatile oil was welcomed by consumers even if the high price since the unique and pleasant odor. Meanwhile, the low yield of osmanthus volatile oil restricts industrial production. In this work, an osmanthus volatile oil was obtained by means of a novel ultrasonic-assisted flash extraction method and was compared with the oil from hydrodistillation and supercritical fluid extraction on yield, aroma, and biological activities. The volatile oil obtained from the ultrasonic-assisted flash extraction was obtained with the petroleum ether and got a high yield at 3.51 % within a 40-min process, an increase of nearly 81 % from the single solvent extraction. This oil also showed a high aroma intensity and aroma compound concentration. Meanwhile, the oil also has the highest antioxidant ability but lower antibacterial activity against oil from hydrodistillation. It was considered that this work was helpful for the optimization of the extraction method of osmanthus volatile oil.
“…An eQTL (9_19892312 bp) from chromosome 9 located in intergenic region of two β -glucosidase genes (Os09g0511700 and Os09g0511600) had significant effects on BADH2 expression . Glucosidase enzymes hydrolyze glycosides and release aromatic components with a natural flavor [40] . Fig.…”
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