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Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
J Agric Food Chem. 2016 Jun 22; 64(24):4990-9.JA

Abstract

The volatile compounds of cranberries obtained from four cultivars (Early Black, Y1; Howes, Y2; Searles, Y3; and McFarlin, Y4) were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection (FPD). The result presented that a total of thirty-three, thirty-four, thirty-four, and thirty-six odor-active compounds were identified by GC-O in the Y1, Y2, Y3, and Y4, respectively. In addition, twenty-two, twenty-two, thirty, and twenty-seven quantified compounds were demonstrated as important odorants according to odor activity values (OAVs > 1). Among these compounds, hexanal (OAV: 27-60), pentanal (OAV: 31-51), (E)-2-heptenal (OAV: 17-66), (E)-2-hexenal (OAV: 18-63), (E)-2-octenal (OAV: 10-28), (E)-2-nonenal (OAV: 8-77), ethyl 2-methylbutyrate (OAV: 10-33), β-ionone (OAV: 8-73), 2-methylbutyric acid (OAV: 18-37), and octanal (OAV: 4-24) contributed greatly to the aroma of cranberry. Partial least-squares regression (PLSR) was used to process the mean data accumulated from sensory evaluation by the panelists, odor-active aroma compounds (OAVs > 1), and samples. Sample Y3 was highly correlated with the sensory descriptors "floral" and "fruity". Sample Y4 was greatly related to the sensory descriptors "mellow" and "green and grass". Finally, an aroma reconstitution (Model A) was prepared by mixing the odor-active aroma compounds (OAVs > 1) based on their measured concentrations in the Y1 sample, indicating that the aroma profile of the reconstitution was pretty similar to that of the original sample.

Authors+Show Affiliations

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China. Department of Food, Nutrition, and Packaging Sciences, Clemson University , Clemson 29634, United States.Shanghai Cosmax (China) cosmetics co., LTD, Shanghai 201401, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27265519

Citation

Zhu, JianCai, et al. "Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium Macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV)." Journal of Agricultural and Food Chemistry, vol. 64, no. 24, 2016, pp. 4990-9.
Zhu J, Chen F, Wang L, et al. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). J Agric Food Chem. 2016;64(24):4990-9.
Zhu, J., Chen, F., Wang, L., Niu, Y., Chen, H., Wang, H., & Xiao, Z. (2016). Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). Journal of Agricultural and Food Chemistry, 64(24), 4990-9. https://doi.org/10.1021/acs.jafc.6b01150
Zhu J, et al. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium Macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). J Agric Food Chem. 2016 Jun 22;64(24):4990-9. PubMed PMID: 27265519.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). AU - Zhu,JianCai, AU - Chen,Feng, AU - Wang,LingYing, AU - Niu,YunWei, AU - Chen,HeXing, AU - Wang,HongLin, AU - Xiao,ZuoBing, Y1 - 2016/06/10/ PY - 2016/6/7/entrez PY - 2016/6/7/pubmed PY - 2017/4/18/medline KW - GC-O KW - OAV KW - PLSR KW - aroma-active compounds KW - cranberry SP - 4990 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 24 N2 - The volatile compounds of cranberries obtained from four cultivars (Early Black, Y1; Howes, Y2; Searles, Y3; and McFarlin, Y4) were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection (FPD). The result presented that a total of thirty-three, thirty-four, thirty-four, and thirty-six odor-active compounds were identified by GC-O in the Y1, Y2, Y3, and Y4, respectively. In addition, twenty-two, twenty-two, thirty, and twenty-seven quantified compounds were demonstrated as important odorants according to odor activity values (OAVs > 1). Among these compounds, hexanal (OAV: 27-60), pentanal (OAV: 31-51), (E)-2-heptenal (OAV: 17-66), (E)-2-hexenal (OAV: 18-63), (E)-2-octenal (OAV: 10-28), (E)-2-nonenal (OAV: 8-77), ethyl 2-methylbutyrate (OAV: 10-33), β-ionone (OAV: 8-73), 2-methylbutyric acid (OAV: 18-37), and octanal (OAV: 4-24) contributed greatly to the aroma of cranberry. Partial least-squares regression (PLSR) was used to process the mean data accumulated from sensory evaluation by the panelists, odor-active aroma compounds (OAVs > 1), and samples. Sample Y3 was highly correlated with the sensory descriptors "floral" and "fruity". Sample Y4 was greatly related to the sensory descriptors "mellow" and "green and grass". Finally, an aroma reconstitution (Model A) was prepared by mixing the odor-active aroma compounds (OAVs > 1) based on their measured concentrations in the Y1 sample, indicating that the aroma profile of the reconstitution was pretty similar to that of the original sample. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27265519/Characterization_of_the_Key_Aroma_Volatile_Compounds_in_Cranberry__Vaccinium_macrocarpon_Ait___Using_Gas_Chromatography_Olfactometry__GC_O__and_Odor_Activity_Value__OAV__ L2 - https://doi.org/10.1021/acs.jafc.6b01150 DB - PRIME DP - Unbound Medicine ER -