芳香
化学
色谱法
萃取(化学)
风味
质谱法
气味
气相色谱-质谱法
固相微萃取
气相色谱法
吸附
食品科学
有机化学
作者
Ying Xu,Shuang Bi,Chunhui Xiong,Yixin Dai,Qi Zhou,Ye Liu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2023-02-01
卷期号:402: 134303-134303
被引量:23
标识
DOI:10.1016/j.foodchem.2022.134303
摘要
A novel extraction method of volatile aroma compounds (VACs) from walnut oil (WO) using monolithic material adsorption extraction (MMSE) was developed herein, and its efficiency was compared with the conventional extraction method based on solid-phase microextraction (SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS). After protocol optimization of MMSE-RSC18, 77 volatile compounds (38 ones can be sniffed) were extracted from WO, thus having a better performance compared to SPME (56 volatile compounds, 35 ones can be sniffed). Subsequently, based on flavor dilution factors (FDs), odor activity values (OAVs), and recombination and omission experiments, key aroma-active compounds in WO were 1-octen-3-ol (OAV = 82.58), (E)-2-decenal (OAV = 4.10), linalool (OAV = 2.37), γ-dodecalactone (OAV = 2.30), 2-pentylfuran (OAV = 1.62), (E)-2-nonenal (OAV = 1.14) and pentanal (OAV = 1.04). Collectively, compared to HS-SPME, MMSE-RSC18 provided higher capture efficiency of VACs, enabling efficient extraction and analysis of sample aromas.
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