Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110724
Author(s):  
Yini Yang ◽  
Qianchun Deng ◽  
Xiao Jia ◽  
Jie Shi ◽  
Chuyun Wan ◽  
...  
Keyword(s):  
Key Odorants ◽  
Odor Activity Value

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

2020 ◽  
Vol 318 ◽  
pp. 126520 ◽  
Author(s):  
Dandan Pu ◽  
Wen Duan ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Key Odorants ◽  
Retronasal Olfaction

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

2019 ◽  
Vol 125 ◽  
pp. 108546 ◽  
Author(s):  
Wei Dong ◽  
Ruonan Guo ◽  
Miao Liu ◽  
Caihong Shen ◽  
Xiaotao Sun ◽  
...  
Keyword(s):  
Key Odorants

scholarly journals Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Cong-ning Nie ◽  
Yuan Gao ◽  
Xiao Du ◽  
Jin-lin Bian ◽  
Hui Li ◽  
...  
Keyword(s):  
Green Tea ◽  
Electronic Nose ◽  
Chemometric Analysis ◽  
Differential Threshold ◽  
Value Evaluation ◽  
Odor Activity Value ◽  
Aroma Components ◽  
Green Odor

Abstract cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

2020 ◽  
Vol 68 (23) ◽  
pp. 6403-6411 ◽  
Author(s):  
Jie Sun ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Haitao Chen ◽  
Ning Zhang ◽  
...  
Keyword(s):  
Key Odorants ◽  
Zanthoxylum Bungeanum
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