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Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis.
J Agric Food Chem. 2019 Dec 11; 67(49):13420-13429.JA

Abstract

Chios mastic gum (Pistacia lentiscus var. Chia) exhibits intensely sourish, green, resinous, and woody odor notes with hints of citrus and pine. Despite its attractive flavor, no description of its aroma properties by molecular sensory techniques has been published thus far. A total of 25 odor-active compounds with flavor dilution (FD) factors of 1-512 were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) combined with headspace solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (HS-SBSE). Quantitative analyses performed by multiple HS-SPME and calculation of odor activity values of 10 odorants with high FD factors revealed an essential role of several minor components (e.g., β-myrcene, limonene, β-linalool, and perillene) for the overall aroma of mastic gum, besides the dominating compound α-pinene. The indispensable contribution of the minor odorants to mastic gum was further confirmed by aroma recombination and omission tests. Varying enantiomeric excess values of the key odorants were observed by multidimensional GC-MS.

Authors+Show Affiliations

Department of Flavor Chemistry, Institute of Food Science and Biotechnology , University of Hohenheim , Fruwirthstraβe 12 , 70599 Stuttgart , Germany.Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.Institute of Veterinary Food Science , Justus Liebig University Giessen , Frankfurter Straβe 92 , 35392 Giessen , Germany.Beijing Key Laboratory of Flavor Chemistry , Beijing Technology and Business University , Fucheng Road 11 , Beijing 100048 , People's Republic of China.Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.Department of Flavor Chemistry, Institute of Food Science and Biotechnology , University of Hohenheim , Fruwirthstraβe 12 , 70599 Stuttgart , Germany.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30835111

Citation

Rigling, Marina, et al. "Aroma Investigation of Chios Mastic Gum (Pistacia Lentiscus Variety Chia) Using Headspace Gas Chromatography Combined With Olfactory Detection and Chiral Analysis." Journal of Agricultural and Food Chemistry, vol. 67, no. 49, 2019, pp. 13420-13429.
Rigling M, Fraatz MA, Trögel S, et al. Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis. J Agric Food Chem. 2019;67(49):13420-13429.
Rigling, M., Fraatz, M. A., Trögel, S., Sun, J., Zorn, H., & Zhang, Y. (2019). Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis. Journal of Agricultural and Food Chemistry, 67(49), 13420-13429. https://doi.org/10.1021/acs.jafc.9b00143
Rigling M, et al. Aroma Investigation of Chios Mastic Gum (Pistacia Lentiscus Variety Chia) Using Headspace Gas Chromatography Combined With Olfactory Detection and Chiral Analysis. J Agric Food Chem. 2019 Dec 11;67(49):13420-13429. PubMed PMID: 30835111.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis. AU - Rigling,Marina, AU - Fraatz,Marco Alexander, AU - Trögel,Stefan, AU - Sun,Jinyuan, AU - Zorn,Holger, AU - Zhang,Yanyan, Y1 - 2019/03/14/ PY - 2019/3/6/pubmed PY - 2019/12/24/medline PY - 2019/3/6/entrez KW - Chios mastic gum KW - GC−O KW - HS-SBSE KW - HS-SPME KW - MDGC−MS KW - MHS-SPME KW - aroma SP - 13420 EP - 13429 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 49 N2 - Chios mastic gum (Pistacia lentiscus var. Chia) exhibits intensely sourish, green, resinous, and woody odor notes with hints of citrus and pine. Despite its attractive flavor, no description of its aroma properties by molecular sensory techniques has been published thus far. A total of 25 odor-active compounds with flavor dilution (FD) factors of 1-512 were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) combined with headspace solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (HS-SBSE). Quantitative analyses performed by multiple HS-SPME and calculation of odor activity values of 10 odorants with high FD factors revealed an essential role of several minor components (e.g., β-myrcene, limonene, β-linalool, and perillene) for the overall aroma of mastic gum, besides the dominating compound α-pinene. The indispensable contribution of the minor odorants to mastic gum was further confirmed by aroma recombination and omission tests. Varying enantiomeric excess values of the key odorants were observed by multidimensional GC-MS. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/30835111/Aroma_Investigation_of_Chios_Mastic_Gum__Pistacia_lentiscus_Variety_Chia__Using_Headspace_Gas_Chromatography_Combined_with_Olfactory_Detection_and_Chiral_Analysis_ DB - PRIME DP - Unbound Medicine ER -