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Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
Food Chem. 2019 Dec 15; 301:125307.FC

Abstract

Predominant contributors to thermally-induced off-notes in muskmelon juice were investigated by combination of sensory evaluation, GC-olfactometry (GC-O), multidimensional GC, odor activity value (OAV) calculation and addition experiments. "Fermented" and "sulfurous" were revealed as the dominant heat-induced offensive off-notes, and fundamental heat-led changes in odorant compositions were observed. Comparative aroma extract dilution analysis revealed that the off-flavors were mainly caused by newly heat-formed compounds with extremely low odor threshold and unpleasant smells. These included volatile sulfur compounds with "rotten" odors, Strecker aldehydes having "fermented" notes, and heterocyclics exhibiting "roasted" smells. Specifically, dimethyl sulfide, methional, methanethiol, dimethyl trisulfide, dimethyl disulfide, and acetaldehyde were identified as the predominant off-note contributors, among which DMS was the most important one, showing the highest OAV. Multiple extraction techniques, GC-O coupling to GC × GC-QTOF-MS and OAV calculation are powerful tools for accurate location and reliable identification of trace and key off-odorants in natural complex matrices.

Authors+Show Affiliations

Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: pangxueli@caas.cn.Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: zhangyizhi@caas.cn.Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: qiujun01@caas.cn.Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: caojianmin@caas.cn.Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China.Beijng Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xyzhehe@126.com.Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: kongfanyu123@126.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31387043

Citation

Pang, Xueli, et al. "Coupled Multidimensional GC and Odor Activity Value Calculation to Identify Off-odors in Thermally Processed Muskmelon Juice." Food Chemistry, vol. 301, 2019, p. 125307.
Pang X, Zhang Y, Qiu J, et al. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice. Food Chem. 2019;301:125307.
Pang, X., Zhang, Y., Qiu, J., Cao, J., Sun, Y., Li, H., & Kong, F. (2019). Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice. Food Chemistry, 301, 125307. https://doi.org/10.1016/j.foodchem.2019.125307
Pang X, et al. Coupled Multidimensional GC and Odor Activity Value Calculation to Identify Off-odors in Thermally Processed Muskmelon Juice. Food Chem. 2019 Dec 15;301:125307. PubMed PMID: 31387043.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice. AU - Pang,Xueli, AU - Zhang,Yizhi, AU - Qiu,Jun, AU - Cao,Jianmin, AU - Sun,Yuqing, AU - Li,Hehe, AU - Kong,Fanyu, Y1 - 2019/08/01/ PY - 2019/04/22/received PY - 2019/07/31/revised PY - 2019/07/31/accepted PY - 2019/8/7/pubmed PY - 2019/11/27/medline PY - 2019/8/7/entrez KW - 3-(Methylthio)-propan-1-ol/methionol (PubChem CID: 10448) KW - 3-(Methylthio)-propanal/methional (PubChem CID: 18635) KW - 3-Methylbutanal/3MB (PubChem CID: 11552) KW - Acetaldehyde/AA (PubChem CID: 177) KW - Aroma extract dilution analysis (AEDA) KW - Comprehensive multidimensional gas chromatography with quadrupole–time-of-flight mass spectrometry (GC×GC–QTOF–MS) KW - Dimethyl disulfide/DMDS (PubChem CID: 12232) KW - Dimethyl sulfide/DMS (PubChem CID: 1068) KW - Dimethyl trisulfide/DMTS (PubChem CID: 19310) KW - Gas chromatography–olfactometry (GC–O) KW - Methanethiol (PubChem CID: 878) KW - Muskmelon juice KW - Odor activity value (OAV) KW - Off-notes KW - Static headspace dilution analysis (SHDA) KW - Thermal processing SP - 125307 EP - 125307 JF - Food chemistry JO - Food Chem VL - 301 N2 - Predominant contributors to thermally-induced off-notes in muskmelon juice were investigated by combination of sensory evaluation, GC-olfactometry (GC-O), multidimensional GC, odor activity value (OAV) calculation and addition experiments. "Fermented" and "sulfurous" were revealed as the dominant heat-induced offensive off-notes, and fundamental heat-led changes in odorant compositions were observed. Comparative aroma extract dilution analysis revealed that the off-flavors were mainly caused by newly heat-formed compounds with extremely low odor threshold and unpleasant smells. These included volatile sulfur compounds with "rotten" odors, Strecker aldehydes having "fermented" notes, and heterocyclics exhibiting "roasted" smells. Specifically, dimethyl sulfide, methional, methanethiol, dimethyl trisulfide, dimethyl disulfide, and acetaldehyde were identified as the predominant off-note contributors, among which DMS was the most important one, showing the highest OAV. Multiple extraction techniques, GC-O coupling to GC × GC-QTOF-MS and OAV calculation are powerful tools for accurate location and reliable identification of trace and key off-odorants in natural complex matrices. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31387043/Coupled_multidimensional_GC_and_odor_activity_value_calculation_to_identify_off_odors_in_thermally_processed_muskmelon_juice_ DB - PRIME DP - Unbound Medicine ER -