Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

In this paper, the dorsal meat of grass carp was used as research object. The volatile compounds of grass carp were extracted and concentrated by headspace solid phase micro-extraction (HS-SPME). Then the volatiles were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that SPME-GC-MS was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 42 volatile compounds were detected in dorsal meat of grass carp. The volatile components are mostly carbonyl compounds and alcohols, and the relative contents are 95.74%. The method of odor activity value was applied to determine predominant volatile components of grass carp. There are 12 predominant components were determined in dorsal meat of grass carp, including: 1-Octen-3-ol, 2,6-Nonadienal, Nonanal, (E,E)-2,4-Decadienal, (E,Z)-2,4-Decadienal, Hexanal, 2-Nonenal, Octanal, 2-Decenal, Heptanal, Heptanol and 2-Octenal etc. The study will enrich the theoretical knowledge of flavor chemistry .

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Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarponAit.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.6b01150 ◽

2016 ◽

Vol 64 (24) ◽

pp. 4990-4999 ◽

Cited By ~ 56

Author(s):

JianCai Zhu ◽

Feng Chen ◽

LingYing Wang ◽

YunWei Niu ◽

HeXing Chen ◽

...

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

International Journal of Analytical Chemistry ◽

10.1155/2020/3242854 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Li Zhang ◽

Si Mi ◽

Ruo-bing Liu ◽

Ya-xin Sang ◽

Xiang-hong Wang

Keyword(s):

Volatile Compounds ◽

Early Stage ◽

Streptococcus Thermophilus ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Heat Map ◽

Aldehydes And Ketones ◽

Good Differentiation ◽

Odor Activity Value ◽

Map Analysis

The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples. Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage. The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs). Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278). Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation. Heat map analysis was employed to evaluate the differences during fermentation. The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation.

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Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Journal of Food Quality ◽

10.1155/2017/2926041 ◽

2017 ◽

Vol 2017 ◽

pp. 1-11

Author(s):

Huan Liu ◽

Mei-Ling Bao ◽

Hong-Ling Chen ◽

Qiao Li

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Sugar Content ◽

Titratable Acidity ◽

Western China ◽

Gas Chromatography Mass Spectrometry ◽

Vitis Amurensis ◽

Physiochemical Properties ◽

Alcohol Production ◽

Odor Activity Value

“Shuangyou,” a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

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Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

Open Chemistry ◽

10.1515/chem-2021-0039 ◽

2021 ◽

Vol 19 (1) ◽

pp. 518-529

Author(s):

Kai Wang ◽

Bowen Ma ◽

Tao Feng ◽

Da Chen ◽

Linyun Yao ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Antioxidant Activities ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Ethyl Hexanoate ◽

Phenolic Contents ◽

Odor Activity Value

Abstract The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.

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Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Molecules ◽

10.3390/molecules25051129 ◽

2020 ◽

Vol 25 (5) ◽

pp. 1129

Author(s):

Li Zhang ◽

Si Mi ◽

Ruobing Liu ◽

Yaxin Sang ◽

Xianghong Wang

Keyword(s):

Volatile Compounds ◽

Starter Culture ◽

Principal Component ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Odor Quality ◽

Odor Activity Value

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks.

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Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.706-708.399 ◽

2013 ◽

Vol 706-708 ◽

pp. 399-402 ◽

Cited By ~ 1

Author(s):

Wei Wu ◽

Rong Wu ◽

Ning Ping Tao

Keyword(s):

Volatile Compounds ◽

Aromatic Compounds ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Solid Phase Micro Extraction ◽

Takifugu Obscurus ◽

Potential Impact ◽

Odor Activity Value ◽

Cooked Meat ◽

Obscure Puffer

The volatile compounds of cooked meat in farmed obscure puffer (Takifugu obscurus) were isolated by simultaneous distillation and extraction (SDE)and headspace solid phase micro extraction (HS-SPME), and analyzed with gas chromatography-mass spectrometry (GC-MS). A total of 91 volatile compounds were identified under 3 different conditions by GC-MS analysis including 32 aldehydes, 11 alcohols, 10 ketones, 21 N- or S-containing aromatic compounds, 13 alkanes, 3 esters, and 1acid. In order to evaluate the major potential impact odorants extracted by SDE, the odor activity value (OAV) was calculated together with GC-MS. To estimate the contributions of volatile compounds to flavor isolated by SDE and HS-SPME, a parameter named relative odor activity value (ROAV) was applied. Results obtained showed that on the basis of OAV, it indicated that the compounds potentially most important to obscure puffer included 2,6-nonadienal, trimethylamine, 2,3-butanedione, (Z)-4-heptenal, 2-nonenal, and 3-methylbutanal. Based on ROAV, it was found that 2,6-nonadienal, trimethylamine, (Z)-4-heptenal, 2,3-butanedione, 2-nonenal, 3-methylbutanal, benzaldehyde, 2-ethylfuran, ethyl acetate, (E,E)-2,4-octadienal, octanal, 1-octen-3-ol, and nonanal may be responsible for the special flavor of cooked meat in the obscure puffer.

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