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Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
Food Res Int. 2019 06; 120:92-101.FR

Abstract

In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analysis. Six esters were selected as the key odour-active compounds by omission Tests. Perceptual interaction among esters was investigated through odour thresholds and intensity of six esters and fifteen binary mixtures. Most of these mixtures followed an addition behavior. Ethyl butanoate and butyl acetate had a synergistic effect. Sensory analysis revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of ethyl butanoate and butyl acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theoretical basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavour.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Niu Y
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
Wang R
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
Xiao Z
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: niuge211@sina.com.
Zhu J
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
Sun X
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
Wang P
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.

MeSH

AcetatesAdultElectronic NoseEstersFemaleFood HandlingFruitFruit and Vegetable JuicesGas Chromatography-Mass SpectrometryHumansLeast-Squares AnalysisMaleMalusOdorantsOlfactometrySensory ThresholdsSmellTasteVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

31000313

Citation

Niu, Yunwei, et al. "Characterization of Ester Odorants of Apple Juice By Gas Chromatography-olfactometry, Quantitative Measurements, Odour Threshold, Aroma Intensity and Electronic Nose." Food Research International (Ottawa, Ont.), vol. 120, 2019, pp. 92-101.
Niu Y, Wang R, Xiao Z, et al. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose. Food Res Int. 2019;120:92-101.
Niu, Y., Wang, R., Xiao, Z., Zhu, J., Sun, X., & Wang, P. (2019). Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose. Food Research International (Ottawa, Ont.), 120, 92-101. https://doi.org/10.1016/j.foodres.2019.01.064
Niu Y, et al. Characterization of Ester Odorants of Apple Juice By Gas Chromatography-olfactometry, Quantitative Measurements, Odour Threshold, Aroma Intensity and Electronic Nose. Food Res Int. 2019;120:92-101. PubMed PMID: 31000313.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose. AU - Niu,Yunwei, AU - Wang,Ruolin, AU - Xiao,Zuobing, AU - Zhu,Jiancai, AU - Sun,Xiaoxin, AU - Wang,Pinpin, Y1 - 2019/02/13/ PY - 2018/10/23/received PY - 2019/01/16/revised PY - 2019/01/28/accepted PY - 2019/4/20/entrez PY - 2019/4/20/pubmed PY - 2020/9/4/medline KW - Aroma intensity KW - E-nose KW - GC-O KW - OAV KW - Odour threshold KW - Perceptual interaction SP - 92 EP - 101 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 120 N2 - In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analysis. Six esters were selected as the key odour-active compounds by omission Tests. Perceptual interaction among esters was investigated through odour thresholds and intensity of six esters and fifteen binary mixtures. Most of these mixtures followed an addition behavior. Ethyl butanoate and butyl acetate had a synergistic effect. Sensory analysis revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of ethyl butanoate and butyl acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theoretical basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavour. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31000313/Characterization_of_ester_odorants_of_apple_juice_by_gas_chromatography_olfactometry_quantitative_measurements_odour_threshold_aroma_intensity_and_electronic_nose_ DB - PRIME DP - Unbound Medicine ER -