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Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Food Res Int. 2019 06; 120:514-522.FR

Abstract

A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and green tea. The characteristic aroma of S. albanica was analyzed for the first time by employing advanced molecular sensory techniques coupled with multiple headspace solid phase microextraction (MHS-SPME). Thirty-six different odor impressions were perceived, and 34 corresponding compounds were identified by a gas chromatography system equipped with a mass spectrometric detector and an olfactory detection port. By aroma dilution analysis, sixteen key odorants with flavor dilution factors higher than 16 were identified. Their respective concentrations were quantified by means of MHS-SPME according to the determined β values (0.43-0.83), and odor activity values (OAVs) were calculated. (E,Z)-2,6-Nonadienal (green, melon-like, and sweetish odor; OAV 20,046), followed by linalool (floral and citrus-like odor; OAV 10,563), (Z)-6-nonenal (cucumber-like, green, and melon-like odor; OAV 4200), ethyl isobutyrate (floral and fruity odor; OAV 1315), and (E)-2-nonenal (green and fatty odor; OAV 1062) were representative odorants contributing to the overall aroma of S. albanica. Differences between stems, leaves, and flowers of S. albanica with regard to the key odorants were also presented. Intensely green and floral aromas of the leaves and flowers were greatly attributed to (E,Z)-2,6-nonadienal and linalool, respectively. Apart from these compounds, (Z)-6-nonenal contributed to the overall aroma of the stems as well.

Authors+Show Affiliations

Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.University of Prishtina, Faculty of Natural Sciences, Department of Chemistry, Mother Teresa str., 10000 Pristina, Prishtina, Republic of Kosovo.University of Prishtina, Faculty of Natural Sciences, Department of Chemistry, Mother Teresa str., 10000 Pristina, Prishtina, Republic of Kosovo.University of Prishtina, Faculty of Mathematics and Natural Sciences, Department of Biology, Mother Theresa str., 10000 Prishtina, Republic of Kosovo.Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraβe 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31000266

Citation

Sabbatini, Andrea, et al. "Aroma Characterization of a Wild Plant (Sanguisorba Albanica) From Kosovo Using Multiple Headspace Solid Phase Microextraction Combined With Gas Chromatography-mass Spectrometry-olfactometry." Food Research International (Ottawa, Ont.), vol. 120, 2019, pp. 514-522.
Sabbatini A, Jurnatan Y, Fraatz MA, et al. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food Res Int. 2019;120:514-522.
Sabbatini, A., Jurnatan, Y., Fraatz, M. A., Govori, S., Haziri, A., Millaku, F., Zorn, H., & Zhang, Y. (2019). Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food Research International (Ottawa, Ont.), 120, 514-522. https://doi.org/10.1016/j.foodres.2018.10.093
Sabbatini A, et al. Aroma Characterization of a Wild Plant (Sanguisorba Albanica) From Kosovo Using Multiple Headspace Solid Phase Microextraction Combined With Gas Chromatography-mass Spectrometry-olfactometry. Food Res Int. 2019;120:514-522. PubMed PMID: 31000266.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. AU - Sabbatini,Andrea, AU - Jurnatan,Yana, AU - Fraatz,Marco Alexander, AU - Govori,Sevdije, AU - Haziri,Arben, AU - Millaku,Fadil, AU - Zorn,Holger, AU - Zhang,Yanyan, Y1 - 2018/11/02/ PY - 2018/09/18/received PY - 2018/10/26/revised PY - 2018/10/31/accepted PY - 2019/4/20/entrez PY - 2019/4/20/pubmed PY - 2020/7/21/medline KW - (E)-2-Nonenal (PubChem CID: 5283335) KW - (E,Z)-2,6-Nonadienal (PubChem CID: 643731) KW - (Z)-3-Hexenal (PubChem CID: 643941) KW - (Z)-3-Hexenol (PubChem CID: 5281167) KW - (Z)-4-Heptenal (PubChem CID: 5362814) KW - (Z)-6-Nonenal (PubChem CID: 5362720) KW - Aroma KW - Aroma dilution analysis KW - Ethyl isobutyrate (PubChem CID: 7342) KW - Hexanal (PubChem CID: 6184) KW - Kosovo KW - Linalool (PubChem CID: 6549) KW - Multiple headspace solid phase microextraction KW - Octanal (PubChem CID: 454) KW - Odor activity value KW - Sanguisorba albanica SP - 514 EP - 522 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 120 N2 - A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and green tea. The characteristic aroma of S. albanica was analyzed for the first time by employing advanced molecular sensory techniques coupled with multiple headspace solid phase microextraction (MHS-SPME). Thirty-six different odor impressions were perceived, and 34 corresponding compounds were identified by a gas chromatography system equipped with a mass spectrometric detector and an olfactory detection port. By aroma dilution analysis, sixteen key odorants with flavor dilution factors higher than 16 were identified. Their respective concentrations were quantified by means of MHS-SPME according to the determined β values (0.43-0.83), and odor activity values (OAVs) were calculated. (E,Z)-2,6-Nonadienal (green, melon-like, and sweetish odor; OAV 20,046), followed by linalool (floral and citrus-like odor; OAV 10,563), (Z)-6-nonenal (cucumber-like, green, and melon-like odor; OAV 4200), ethyl isobutyrate (floral and fruity odor; OAV 1315), and (E)-2-nonenal (green and fatty odor; OAV 1062) were representative odorants contributing to the overall aroma of S. albanica. Differences between stems, leaves, and flowers of S. albanica with regard to the key odorants were also presented. Intensely green and floral aromas of the leaves and flowers were greatly attributed to (E,Z)-2,6-nonadienal and linalool, respectively. Apart from these compounds, (Z)-6-nonenal contributed to the overall aroma of the stems as well. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31000266/Aroma_characterization_of_a_wild_plant__Sanguisorba_albanica__from_Kosovo_using_multiple_headspace_solid_phase_microextraction_combined_with_gas_chromatography_mass_spectrometry_olfactometry_ DB - PRIME DP - Unbound Medicine ER -