Journal of Agricultural and Food Chemistry p. 7169 - 7183 (2020)
Update date:2022-08-15
Topics:
Granvogl, Michael
Zhai, Xiaoting
Application of aroma extract dilution analysis and headspace aroma dilution analysis revealed 51 odorants in raw green Toona sinensis and 54 odorants in raw red T. sinensis in the flavor dilution factor range of 8-4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quantitative data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and dimethyl sulfide caused the distinct sulfury odor note of each variety. Further, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal led to the green odor note in green T. sinensis, while 2-methoxyphenol and 4-ethylphenol contributed to the intense phenolic aroma note in red T. sinensis. Quantitation experiments and triangle tests in blanched T. sinensis verified that the quick loss of the abovementioned sulfur-containing compounds, aldehydes, the alcohol (E)-2-hexen-1-ol, and phenols was responsible for the changes in the overall aroma profile during blanching.
View MoreContact:+86-633-8332928
Address:No.1,Huanghai Yilu.Rizhao,Shandong
RongCheng Tianyu Technology Co.,Ltd.
Contact:86-631-7519595
Address:220Ping Donghai Road RongChengCity,ShangDong Province China
Contact:+86-571-87010026
Address:202, Zhenhua Road,
Shandong Loyal Chemical industrial Co.,Ltd
Contact:0533-7451788
Address:Linzi Chemical Industrial Park, Zibo, Shandong Province
Anyang Double Circle Auxiliary CO.,LTD
Contact:0086-134 6082 4403
Address:dongfeng road, anyang city, henan province,china
Doi:10.1562/0031-8655(2001)073<0006:TPOFAI>2.0.CO;2
(2001)Doi:10.1016/j.carres.2010.10.011
(2011)Doi:10.1166/jnn.2018.14579
(2018)Doi:10.1016/S1872-2067(11)60473-7
(2012)Doi:10.1055/s-0029-1216811
(2009)Doi:10.1039/c5nj03533c
(2016)