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Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study.
Food Chem. 2022 Mar 01; 371:131104.FC

Abstract

Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang J
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: zhangjiguang@caas.cn.
Li M
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, China.
Zhang H
China National Tobacco Quality Supervision & Test Centre, Zhengzhou 450001, China.
Pang X
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.

MeSH

Flavoring AgentsMenthaMentha spicataOdorantsPlant BreedingVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34537605

Citation

Zhang, Jiguang, et al. "Comparative Investigation On Aroma Profiles of Five Different Mint (Mentha) Species Using a Combined Sensory, Spectroscopic and Chemometric Study." Food Chemistry, vol. 371, 2022, p. 131104.
Zhang J, Li M, Zhang H, et al. Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chem. 2022;371:131104.
Zhang, J., Li, M., Zhang, H., & Pang, X. (2022). Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chemistry, 371, 131104. https://doi.org/10.1016/j.foodchem.2021.131104
Zhang J, et al. Comparative Investigation On Aroma Profiles of Five Different Mint (Mentha) Species Using a Combined Sensory, Spectroscopic and Chemometric Study. Food Chem. 2022 Mar 1;371:131104. PubMed PMID: 34537605.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. AU - Zhang,Jiguang, AU - Li,Man, AU - Zhang,Hongfei, AU - Pang,Xueli, Y1 - 2021/09/09/ PY - 2021/04/30/received PY - 2021/07/21/revised PY - 2021/09/06/accepted PY - 2021/9/20/pubmed PY - 2021/11/24/medline PY - 2021/9/19/entrez KW - Aroma extract dilution analysis KW - Aroma-active compound KW - Mint KW - Odor activity value KW - Potential odorant marker SP - 131104 EP - 131104 JF - Food chemistry JO - Food Chem VL - 371 N2 - Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34537605/Comparative_investigation_on_aroma_profiles_of_five_different_mint__Mentha__species_using_a_combined_sensory_spectroscopic_and_chemometric_study_ DB - PRIME DP - Unbound Medicine ER -