TY - JOUR
KW - AEDA
KW - Aroma active compounds
KW - Aroma extract dilution analysis
KW - Beijing douzhi
KW - Beverages
KW - Chemical analysis
KW - Chromatography
KW - Distillation
KW - Essential oils
KW - Finite difference method
KW - Flavor compounds
KW - Flavoring Agents
KW - Fragrances
KW - GC-O
KW - Gas Chromatography-Mass Spectrometry
KW - Gas chromatography
KW - Gas chromatography olfactometries
KW - Gas chromatography-mass spectrometry
KW - Humans
KW - Mass spectrometry
KW - OAV
KW - Odorants
KW - Odors
KW - Olfactometry
KW - Plant extracts
KW - Simultaneous distillation extraction
KW - Smell
KW - Solvent-assisted flavor evaporations
KW - Taste
KW - Vigna
KW - Volatile Organic Compounds
KW - Analysis
KW - aroma-active compounds
KW - beverage
KW - chemistry
KW - flavoring agent
KW - Fragrance
KW - human
KW - mass fragmentography
KW - odor
KW - olfactometry
KW - quantitative analysis
KW - taste
KW - volatile organic compound
AU - Jia Huang
AU - Yuping Liu
AU - Wenxi Yang
AU - Yingqiao Liu
AU - Yu Zhang
AU - Mingquan Huang
AU - Baoguo Sun
AB - Beijing 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.
BT - Journal of Agricultural And Food Chemistry
DA - jan
DO - 10.1021/acs.jafc.7b04839
LA - English
M1 - 3
N1 - Publisher: American Chemical Society
N2 - Beijing 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.
PY - 2018
SP - 689
EP - 694
T2 - Journal of Agricultural And Food Chemistry
TI - Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041130330&doi=10.1021%2facs.jafc.7b04839&partnerID=40&md5=49c53dbdeef3fcfdf7d8e2cec03da09e
VL - 66
SN - 00218561 (ISSN)
ER -