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 -