气味
芳香
老鼠瓜
化学
风味
食品科学
嗅觉测定
稀释
固相微萃取
气相色谱法
色谱法
气相色谱-质谱法
植物
有机化学
生物
质谱法
物理
热力学
作者
Zhimin Zhang,Miao Liang,Binshan Liu,Yajian Wu,Rui Wang,Yuping Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:403: 134383-134383
被引量:3
标识
DOI:10.1016/j.foodchem.2022.134383
摘要
To characterize the key odorants in ripe Capparis spinosa L. fruit (RCF) and to investigate changes in the odorants after storage, volatiles were captured by both solid-phase microextraction and solvent extraction combined with solvent-assisted flavor evaporation; a total of 22 aroma-active regions were detected in the isolates by gas chromatography–olfactometry. Of 19 odor-active compounds identified positively, 13 odorants were found in RCF for the first time; their flavor dilution factors ranging from 1 to 512 were measured by an aroma extract dilution assay. Eleven odorants were determined as the key odorants by stable isotope dilution analysis, odor activity value (OAV) calculation, and recombination experiments. To further investigate the changes in odorants after storage, their concentrations and OAVs were determined. The results showed that the number of key odorants did not change before and after storage, but the concentrations of octanoic acid, sotolon, and 3-methylbutanoic acid increased markedly.
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