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Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
J Agric Food Chem. 2013 Mar 27; 61(12):2933-42.JA

Abstract

Application of the aroma extract dilution analysis on a distillate prepared from an authentic Styrian pumpkin seed oil followed by identification experiments led to the characterization of 47 odor-active compounds in the flavor dilution (FD) factor range of 8-8192 among which 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), 2-methoxy-4-vinylphenol (clove-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Among the set of key odorants, 2-propionyl-1-pyrroline and another 20 odorants were identified for the first time as constituents of pumpkin seed oil. To evaluate the aroma contribution in more detail, 31 aroma compounds showing the highest FD factors were quantitated by means of stable isotope dilution assays. On the basis of the quantitative data and odor thresholds determined in sunflower oil, odor activity values (OAV; ratio of concentration to odor threshold) were calculated, and 26 aroma compounds were found to have an OAV above 1. Among them, methanethiol (sulfury), 2-methylbutanal (malty), 3-methylbutanal (malty), and 2,3-diethyl-5-methylpyrazine (roasted potato) reached the highest OAVs. Sensory evaluation of an aroma recombinate prepared by mixing the 31 key odorants in the concentrations as determined in the oil revealed that the aroma of Styrian pumpkin seed oil could be closely mimicked. Quantitation of 11 key odorants in three commercial pumpkin seed oil revealed clear differences in the concentrations of distinct odorants, which were correlated with the overall aroma profile of the oils.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Poehlmann S
Technical University of Munich , Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
Schieberle P
No affiliation info available

MeSH

AcetaldehydeChromatography, GasCucurbitaGas Chromatography-Mass SpectrometryGuaiacolHumansIndicator Dilution TechniquesOdorantsPlant OilsPyrrolesSeedsSensationSmellSunflower OilVinyl CompoundsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23461409

Citation

Poehlmann, Susan, and Peter Schieberle. "Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita Pepo Subsp. Pepo Var. Styriaca) By Molecular Sensory Science." Journal of Agricultural and Food Chemistry, vol. 61, no. 12, 2013, pp. 2933-42.
Poehlmann S, Schieberle P. Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. J Agric Food Chem. 2013;61(12):2933-42.
Poehlmann, S., & Schieberle, P. (2013). Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. Journal of Agricultural and Food Chemistry, 61(12), 2933-42. https://doi.org/10.1021/jf400314j
Poehlmann S, Schieberle P. Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita Pepo Subsp. Pepo Var. Styriaca) By Molecular Sensory Science. J Agric Food Chem. 2013 Mar 27;61(12):2933-42. PubMed PMID: 23461409.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. AU - Poehlmann,Susan, AU - Schieberle,Peter, Y1 - 2013/03/14/ PY - 2013/3/7/entrez PY - 2013/3/7/pubmed PY - 2013/12/16/medline SP - 2933 EP - 42 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 12 N2 - Application of the aroma extract dilution analysis on a distillate prepared from an authentic Styrian pumpkin seed oil followed by identification experiments led to the characterization of 47 odor-active compounds in the flavor dilution (FD) factor range of 8-8192 among which 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), 2-methoxy-4-vinylphenol (clove-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Among the set of key odorants, 2-propionyl-1-pyrroline and another 20 odorants were identified for the first time as constituents of pumpkin seed oil. To evaluate the aroma contribution in more detail, 31 aroma compounds showing the highest FD factors were quantitated by means of stable isotope dilution assays. On the basis of the quantitative data and odor thresholds determined in sunflower oil, odor activity values (OAV; ratio of concentration to odor threshold) were calculated, and 26 aroma compounds were found to have an OAV above 1. Among them, methanethiol (sulfury), 2-methylbutanal (malty), 3-methylbutanal (malty), and 2,3-diethyl-5-methylpyrazine (roasted potato) reached the highest OAVs. Sensory evaluation of an aroma recombinate prepared by mixing the 31 key odorants in the concentrations as determined in the oil revealed that the aroma of Styrian pumpkin seed oil could be closely mimicked. Quantitation of 11 key odorants in three commercial pumpkin seed oil revealed clear differences in the concentrations of distinct odorants, which were correlated with the overall aroma profile of the oils. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23461409/Characterization_of_the_aroma_signature_of_styrian_pumpkin_seed_oil__Cucurbita_pepo_subsp__pepo_var__Styriaca__by_molecular_sensory_science_ L2 - https://doi.org/10.1021/jf400314j DB - PRIME DP - Unbound Medicine ER -