Essential Oils and Related Products

Guenther, Ernest; Gilbertson, Gilbert.; Koenig, Roman T.

doi:10.1021/ac50165a004

Cited by 1 publication

(2 citation statements)

References 123 publications

(126 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the 9 pyrazines, the content of 2-Ethyl-6-methylpyrazine (1.35 %) was the most; the others were less than 1.00 %. Pyrazines had a mixed aroma of nutty, peanut-like and cocoa-like, particularly alkylpyrazines (Guenther et al, 1977). Pyrazines were common volatile constituent in many roasted food products, such as ham (Ruiz et al, 1998), almond (Cantalejo, 1997), and fermented soybean (Chung, 1999).…”

Section: Resultsmentioning

confidence: 99%

“…One ether named 1-Mmethoxy-4-(2-propenyl)-benzene (3.00%) was found in the 4 kinds of CFBS. 1-Methoxy-4-(2-propenyl)-benzene, also named anisole, was one important VFC in star aniseed (Guenther et al, 1977;Ho et al, 1989). Considering the desirable aromas of anisole, which mainly associate with anise-like aroma, this compound is considered to enhance spicy aroma.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

Xiao

Zongyu

Feng

et al. 2011

FSTR

View full text Add to dashboard Cite

The applicability of headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry (GC/MS) for determination of volatile flavor components (VFCs) of 4 kinds of Chinese fermented black soybeans (CFBS) collected from 4 different regions of China (Chongqing Yongchuan, Guangdong Yangjiang, Hunan Liuyang and Jiangxi Hukow, respectively). Principal component analysis (PCA) was used to visually compare their VFCs. Sixty-five VFCs were identified from 4 kinds of CFBS. These VFCs were divided into 11 categories including 13 acids, 7 alkenes, 7 alcohols, 6 aldehydes, 10 esters, 1 ether, 3 ketones, 5 phenols, 9 pyrazines,1 sulfide and 3 miscellaneous. In PCA comparison, Chongqing Yongchuan had the highest amount of phenethyl alcohol responsible for intense sauce-like aroma. Guangdong Yangjiang characterized by ginger aroma, was rich in zingiberene. Hunan Liuyang had stronger fatty aroma because of its higher ester content, while Jiangxi Hukow was richer in nutty aroma due to its plentiful pyrazines.

show abstract