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Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
J Food Sci. 2012 Oct; 77(10):C1030-5.JF

Abstract

The aroma-active compounds in Chinese bayberry were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry techniques. The volatile compounds were extracted using Liquid-liquid extraction, solvent-assisted flavor evaporation and headspace solid-phase microextraction (HS-SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4-terpineol, linalool oxide, linalool, benzyl alcohol, α-methylbenzyl alcohol, β-phenylethanol, 3-methylbutanoic acid and acetic acid, and so on. Moreover, HS-SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β-caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits.

Authors+Show Affiliations

College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhang 050018, PR China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23009608

Citation

Kang, Wenhuai, et al. "Characterization of Aroma Compounds in Chinese Bayberry (Myrica Rubra Sieb. Et Zucc.) By Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)." Journal of Food Science, vol. 77, no. 10, 2012, pp. C1030-5.
Kang W, Li Y, Xu Y, et al. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). J Food Sci. 2012;77(10):C1030-5.
Kang, W., Li, Y., Xu, Y., Jiang, W., & Tao, Y. (2012). Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). Journal of Food Science, 77(10), C1030-5. https://doi.org/10.1111/j.1750-3841.2012.02747.x
Kang W, et al. Characterization of Aroma Compounds in Chinese Bayberry (Myrica Rubra Sieb. Et Zucc.) By Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O). J Food Sci. 2012;77(10):C1030-5. PubMed PMID: 23009608.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). AU - Kang,Wenhuai, AU - Li,Yan, AU - Xu,Yan, AU - Jiang,Wenguang, AU - Tao,Yongsheng, Y1 - 2012/09/25/ PY - 2012/9/27/entrez PY - 2012/9/27/pubmed PY - 2013/4/10/medline SP - C1030 EP - 5 JF - Journal of food science JO - J Food Sci VL - 77 IS - 10 N2 - The aroma-active compounds in Chinese bayberry were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry techniques. The volatile compounds were extracted using Liquid-liquid extraction, solvent-assisted flavor evaporation and headspace solid-phase microextraction (HS-SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4-terpineol, linalool oxide, linalool, benzyl alcohol, α-methylbenzyl alcohol, β-phenylethanol, 3-methylbutanoic acid and acetic acid, and so on. Moreover, HS-SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β-caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23009608/Characterization_of_aroma_compounds_in_Chinese_bayberry__Myrica_rubra_Sieb__et_Zucc___by_gas_chromatography_mass_spectrometry__GC_MS__and_olfactometry__GC_O__ L2 - https://doi.org/10.1111/j.1750-3841.2012.02747.x DB - PRIME DP - Unbound Medicine ER -