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Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
Food Chem. 2020 Jul 01; 317:126383.FC

Abstract

The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis (AEDA), nineteen odorants were detected. Volatile compounds with highest flavour dilution (FD) factor were quantified by internal standard and relative response factor. On the basis of the quantitative data and odour thresholds in water, odour activity values (OAV) were calculated. High OAVs were determined for ethyl butanoate, Z-3-hexenal, linalool and methyl benzoate responsible for the fruity, green, flowery and medicinal notes. A recombination assay and omission tests, showed the relevance of Z-3-hexenal, linalool and methyl benzoate as odour active compounds in feijoa aroma. Headspace solid-phase microextraction (HS-SPME) was used in order to verified linalool enantiomeric distribution in two feijoa varieties. R-linalool was the major configuration in both varieties. Quimba variety showed an enantiomeric ratio 75:25 while for Mammoth variety, linalool enantiomeric ratio was 95:5 (R:S).

Authors+Show Affiliations

Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Química, Bioprospección de Compuestos Volátiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogotá, Colombia. Electronic address: dcsinucol@unal.edu.co.Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Química, Bioprospección de Compuestos Volátiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogotá, Colombia. Electronic address: dkrubioo@unal.edu.co.Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Química, Bioprospección de Compuestos Volátiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogotá, Colombia. Electronic address: dfjaimesg@unal.edu.co.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32078992

Citation

Sinuco León, Diana Cristina, et al. "Sensory Approach and Chiral Analysis for Determination of Odour Active Compounds From Feijoa (Acca Sellowiana)." Food Chemistry, vol. 317, 2020, p. 126383.
Sinuco León DC, Rubio Ortíz DK, Jaimes González DF. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana). Food Chem. 2020;317:126383.
Sinuco León, D. C., Rubio Ortíz, D. K., & Jaimes González, D. F. (2020). Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana). Food Chemistry, 317, 126383. https://doi.org/10.1016/j.foodchem.2020.126383
Sinuco León DC, Rubio Ortíz DK, Jaimes González DF. Sensory Approach and Chiral Analysis for Determination of Odour Active Compounds From Feijoa (Acca Sellowiana). Food Chem. 2020 Jul 1;317:126383. PubMed PMID: 32078992.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana). AU - Sinuco León,Diana Cristina, AU - Rubio Ortíz,Darling Katherine, AU - Jaimes González,Diego Fernando, Y1 - 2020/02/11/ PY - 2019/08/05/received PY - 2020/02/05/revised PY - 2020/02/09/accepted PY - 2020/2/23/pubmed PY - 2020/6/17/medline PY - 2020/2/21/entrez KW - (E)-2-hexenal (PubChem CID: 5281168) KW - (Z)-3-Hexenal (PubChem CID: 643941) KW - (Z)-3-Hexenyl benzoate (PubChem CID: 5367706) KW - 3-Octanone (PubChem CID: 246728) KW - Enantiomeric ratio KW - Ethyl benzoate (PubChem CID: 7165) KW - Ethyl butanoate (PubChem CID: 7762) KW - Ethyl cinnamate (PubChem CID: 637758) KW - Feijoa KW - Geraniol (PubChem CID: 637566) KW - Hexanal (PubChem CID: 6184) KW - Linalool KW - Linalool (PubChem CID: 6549) KW - Methyl benzoate (PubChem CID: 7150) KW - Odour active compounds KW - R-(−)-linalool (PubChem CID: 443158) SP - 126383 EP - 126383 JF - Food chemistry JO - Food Chem VL - 317 N2 - The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis (AEDA), nineteen odorants were detected. Volatile compounds with highest flavour dilution (FD) factor were quantified by internal standard and relative response factor. On the basis of the quantitative data and odour thresholds in water, odour activity values (OAV) were calculated. High OAVs were determined for ethyl butanoate, Z-3-hexenal, linalool and methyl benzoate responsible for the fruity, green, flowery and medicinal notes. A recombination assay and omission tests, showed the relevance of Z-3-hexenal, linalool and methyl benzoate as odour active compounds in feijoa aroma. Headspace solid-phase microextraction (HS-SPME) was used in order to verified linalool enantiomeric distribution in two feijoa varieties. R-linalool was the major configuration in both varieties. Quimba variety showed an enantiomeric ratio 75:25 while for Mammoth variety, linalool enantiomeric ratio was 95:5 (R:S). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32078992/Sensory_approach_and_chiral_analysis_for_determination_of_odour_active_compounds_from_feijoa__Acca_sellowiana__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30241-7 DB - PRIME DP - Unbound Medicine ER -