Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value

2020 ◽  
Author(s):  
Jinglin Zhang ◽  
Juan Li ◽  
Juan Wang ◽  
Baoguo Sun ◽  
Yuping Liu ◽  
...  
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Odour Activity Value ◽  
Jasminum Sambac

scholarly journals Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Foods ◽  
2018 ◽  
Vol 7 (7) ◽  
pp. 98 ◽  
Author(s):  
Songul Kesen ◽  
Asghar Amanpour ◽  
Salwa Tsouli Sarhir ◽  
Onur Sevindik ◽  
Gamze Guclu ◽  
...  
Keyword(s):  
Nigella Sativa ◽  
Seed Extract ◽  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Black Cumin

scholarly journals Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3048
Author(s):  
Shuqi Wang ◽  
Yuan Chang ◽  
Bing Liu ◽  
Haitao Chen ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Phenylacetic Acid ◽  
Soya Bean ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry ◽  
Flavor Profile

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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