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.
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 -