03438nas a2200769   4500000000100000000000100001000000100002008004100003260000800044653000900052653002700061653003600088653001900124653001400143653002200157653001900179653001700198653001900215653002900234653002100263653002100284653001500305653000900320653004100329653002300370653003800393653004100431653001100472653002200483653000800505653001300513653001000526653001700536653001900553653004100572653001000613653004100623653001000664653001000674653003100684653001300715653002700728653001300755653001400768653002000782653001400802653001000816653002500826653000900851653001700860653002600877653001000903653003000913100001400943700001500957700001500972700001700987700001301004700001901017700001501036245018601051856014901237300001201386490000701398520124301405022002002648       2018                            d  cjan10aAEDA10aAroma active compounds10aAroma extract dilution analysis10aBeijing douzhi10aBeverages10aChemical analysis10aChromatography10aDistillation10aEssential oils10aFinite difference method10aFlavor compounds10aFlavoring Agents10aFragrances10aGC-O10aGas Chromatography-Mass Spectrometry10aGas chromatography10aGas chromatography olfactometries10aGas chromatography-mass spectrometry10aHumans10aMass spectrometry10aOAV10aOdorants10aOdors10aOlfactometry10aPlant extracts10aSimultaneous distillation extraction10aSmell10aSolvent-assisted flavor evaporations10aTaste10aVigna10aVolatile Organic Compounds10aAnalysis10aaroma-active compounds10abeverage10achemistry10aflavoring agent10aFragrance10ahuman10amass fragmentography10aodor10aolfactometry10aquantitative analysis10ataste10avolatile organic compound1 aJia Huang1 aYuping Liu1 aWenxi Yang1 aYingqiao Liu1 aYu Zhang1 aMingquan Huang1 aBaoguo Sun00aCharacterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85041130330&doi=10.1021%2facs.jafc.7b04839&partnerID=40&md5=49c53dbdeef3fcfdf7d8e2cec03da09e  a689-6940 v663 aBeijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing s intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction. Using aroma extract dilution analysis based on gas chromatography-mass spectrometry and gas chromatography-olfactometry, 31 aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 2187 were identified by comparison of their odor characteristics, MS data, and retention indices with those of reference compounds. To further determine their contribution to the aroma of BD, the odorants isolated using SAFE with FD factors ≥9 were quantified, and their odor activity values (OAVs; ratio of concentration to the respective odor threshold in water) were calculated. Eleven compounds were found to have OAVs ≥ 1, which indicated they were the potent odorants that contributed substantially to the characteristic aroma of BD. Among the 11 odorants, (E,Z)-2,6-nonadienal, eugenol, methional, p-cresol, 1-octen-3-one, and 3-methylbutanoic acid were not previously identified in BD.  a00218561 (ISSN)