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Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
Food Chem. 2018 Apr 15; 245:775-785.FC

Abstract

The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 and 41 compounds were detected in Y1, Y2 and Y3 samples, respectively. In addition, 12, 11, and 12 sulfur compounds were identified in three samples by FPD, respectively. Quantitative analysis showed 2-(methylthio)ethanol, methionol, dimethyl sulfide, methional and 3-ethylthiophene were present in relatively high amounts in each of the three samples. Furthermore, benzaldehyde, ethyl butanoate, (E)-2-nonenal, 1-hexanol, hexanal, methional, 3-mercaptohexyl acetate and 3-mercaptohexanol were present with much higher OAVs than other compounds. Finally, four compounds (pentanal, ethyl acetate, acetic acid, methionol) were selected to investigate possible effects on six descriptors, which indicated that the volatile compounds at sub-threshold concentrations are likely to contribute to overall aroma.

Authors+Show Affiliations

School of Food Science and Technology, Jiangnan University, Wuxi 214112 Jiangsu, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.Shanghai Cosmax (China) Cosmetics Co., LTD, Shanghai, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: sitflavor@163.com.Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29287440

Citation

Zhu, JianCai, et al. "Characterization of the Key Aroma Compounds in Mulberry Fruits By Application of Gas Chromatography-olfactometry (GC-O), Odor Activity Value (OAV), Gas Chromatography-mass Spectrometry (GC-MS) and Flame Photometric Detection (FPD)." Food Chemistry, vol. 245, 2018, pp. 775-785.
Zhu J, Wang L, Xiao Z, et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). Food Chem. 2018;245:775-785.
Zhu, J., Wang, L., Xiao, Z., & Niu, Y. (2018). Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). Food Chemistry, 245, 775-785. https://doi.org/10.1016/j.foodchem.2017.11.112
Zhu J, et al. Characterization of the Key Aroma Compounds in Mulberry Fruits By Application of Gas Chromatography-olfactometry (GC-O), Odor Activity Value (OAV), Gas Chromatography-mass Spectrometry (GC-MS) and Flame Photometric Detection (FPD). Food Chem. 2018 Apr 15;245:775-785. PubMed PMID: 29287440.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). AU - Zhu,JianCai, AU - Wang,LingYing, AU - Xiao,ZuoBing, AU - Niu,YunWei, Y1 - 2017/12/02/ PY - 2017/08/17/received PY - 2017/11/11/revised PY - 2017/11/29/accepted PY - 2017/12/31/entrez PY - 2017/12/31/pubmed PY - 2018/7/31/medline KW - Flame photometric detection KW - Gas chromatography-mass spectrometry KW - Gas chromatography–olfactometry KW - Mulberry KW - Odor activity value SP - 775 EP - 785 JF - Food chemistry JO - Food Chem VL - 245 N2 - The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 and 41 compounds were detected in Y1, Y2 and Y3 samples, respectively. In addition, 12, 11, and 12 sulfur compounds were identified in three samples by FPD, respectively. Quantitative analysis showed 2-(methylthio)ethanol, methionol, dimethyl sulfide, methional and 3-ethylthiophene were present in relatively high amounts in each of the three samples. Furthermore, benzaldehyde, ethyl butanoate, (E)-2-nonenal, 1-hexanol, hexanal, methional, 3-mercaptohexyl acetate and 3-mercaptohexanol were present with much higher OAVs than other compounds. Finally, four compounds (pentanal, ethyl acetate, acetic acid, methionol) were selected to investigate possible effects on six descriptors, which indicated that the volatile compounds at sub-threshold concentrations are likely to contribute to overall aroma. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29287440/Characterization_of_the_key_aroma_compounds_in_mulberry_fruits_by_application_of_gas_chromatography_olfactometry__GC_O__odor_activity_value__OAV__gas_chromatography_mass_spectrometry__GC_MS__and_flame_photometric_detection__FPD__ DB - PRIME DP - Unbound Medicine ER -