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Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.
Food Chem. 2020 Jul 30; 319:126564.FC

Abstract

Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-mass spectrometry-olfactometry analyses identified a total of 32 odor-active compounds, and their flavor dilution (FD) factors, ranging from 2 to 4096, were measured by aroma extract dilution analysis. To further determine their contributions to the characteristic odor of ZAP oil, 24 odorants with FD factors ≥8 were quantitated, and their odor activity values (OAVs) were calculated. Sixteen compounds with OAVs ≥1 contributed to the characteristic aroma profile of ZAP oil. Linalool had the highest FD factor, concentration and OAV, and its chiral structure was identified as S-(+)-linalool.

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Yunnan Zhuoyi Food Company Limited, Jiangchuan 650032, China.SDIC Biotech Investment Co., LtD., Beijing 100034, China. Electronic address: an2zhengyang@126.com.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Yunnan Zhuoyi Food Company Limited, Jiangchuan 650032, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32163841

Citation

Liu, Yuping, et al. "Characterization of the Potent Odorants in Zanthoxylum Armatum DC Prodr. Pericarp Oil By Application of Gas Chromatography-mass Spectrometry-olfactometry and Odor Activity Value." Food Chemistry, vol. 319, 2020, p. 126564.
Liu Y, Li Q, Yang W, et al. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value. Food Chem. 2020;319:126564.
Liu, Y., Li, Q., Yang, W., Sun, B., Zhou, Y., Zheng, Y., Huang, M., & Yang, W. (2020). Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value. Food Chemistry, 319, 126564. https://doi.org/10.1016/j.foodchem.2020.126564
Liu Y, et al. Characterization of the Potent Odorants in Zanthoxylum Armatum DC Prodr. Pericarp Oil By Application of Gas Chromatography-mass Spectrometry-olfactometry and Odor Activity Value. Food Chem. 2020 Jul 30;319:126564. PubMed PMID: 32163841.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value. AU - Liu,Yuping, AU - Li,Qingru, AU - Yang,Wenxi, AU - Sun,Baoguo, AU - Zhou,Ying, AU - Zheng,Yang, AU - Huang,Mingquan, AU - Yang,Wenjie, Y1 - 2020/03/04/ PY - 2019/10/12/received PY - 2020/03/03/revised PY - 2020/03/04/accepted PY - 2020/3/13/pubmed PY - 2020/6/26/medline PY - 2020/3/13/entrez KW - Aroma extract dilution analysis KW - Gas chromatography–mass spectrometry–olfactometry KW - OAV KW - Potent aroma compounds KW - Quantitative measurements KW - Zanthoxylum armatum DC Prodr. pericarp oil SP - 126564 EP - 126564 JF - Food chemistry JO - Food Chem VL - 319 N2 - Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-mass spectrometry-olfactometry analyses identified a total of 32 odor-active compounds, and their flavor dilution (FD) factors, ranging from 2 to 4096, were measured by aroma extract dilution analysis. To further determine their contributions to the characteristic odor of ZAP oil, 24 odorants with FD factors ≥8 were quantitated, and their odor activity values (OAVs) were calculated. Sixteen compounds with OAVs ≥1 contributed to the characteristic aroma profile of ZAP oil. Linalool had the highest FD factor, concentration and OAV, and its chiral structure was identified as S-(+)-linalool. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32163841/Characterization_of_the_potent_odorants_in_Zanthoxylum_armatum_DC_Prodr__pericarp_oil_by_application_of_gas_chromatography_mass_spectrometry_olfactometry_and_odor_activity_value_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30426-X DB - PRIME DP - Unbound Medicine ER -