Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
J Agric Food Chem. 2018 Jan 24; 66(3):689-694.JA

Abstract

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.

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Authors+Show Affiliations

Huang J

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University; Beijing Key Laboratory of Flavor Chemistry; and Beijing Laboratory for Food Quality and Safety, Beijing 100048, China.

MeSH

BeveragesChinaFlavoring AgentsGas Chromatography-Mass SpectrometryHumansOdorantsOlfactometrySmellTasteVignaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29260548

Citation

Huang, Jia, et al. "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi By Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value." Journal of Agricultural and Food Chemistry, vol. 66, no. 3, 2018, pp. 689-694.

Huang J, Liu Y, Yang W, et al. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. J Agric Food Chem. 2018;66(3):689-694.

Huang, J., Liu, Y., Yang, W., Liu, Y., Zhang, Y., Huang, M., & Sun, B. (2018). Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. Journal of Agricultural and Food Chemistry, 66(3), 689-694. https://doi.org/10.1021/acs.jafc.7b04839

Huang J, et al. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi By Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. J Agric Food Chem. 2018 Jan 24;66(3):689-694. PubMed PMID: 29260548.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. AU - Huang,Jia, AU - Liu,Yuping, AU - Yang,Wenxi, AU - Liu,Yingqiao, AU - Zhang,Yu, AU - Huang,Mingquan, AU - Sun,Baoguo, Y1 - 2018/01/04/ PY - 2017/12/21/pubmed PY - 2018/2/8/medline PY - 2017/12/21/entrez KW - AEDA KW - Beijing douzhi KW - GC-O KW - OAV KW - aroma-active compounds KW - quantitative analysis SP - 689 EP - 694 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 3 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29260548/Characterization_of_the_Potent_Odorants_Contributing_to_the_Characteristic_Aroma_of_Beijing_Douzhi_by_Gas_Chromatography_Olfactometry_Quantitative_Analysis_and_Odor_Activity_Value_ DB - PRIME DP - Unbound Medicine ER -

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Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.J Agric Food Chem. 2018 Jan 24; 66(3):689-694.JA