己醛
风味
气味
化学
萜类
气相色谱-质谱法
酚类
萜烯
食品科学
色谱法
有机化学
质谱法
立体化学
作者
Dawei Ma,Tianbao Lin,Huiyu Zhao,Yougui Li,Xinquan Wang,Shanshan Di,Zhenzhen Liu,Mingqi Liu,Peipei Qi,Suling Zhang,Rui Jiao
标识
DOI:10.1016/j.foodchem.2024.138578
摘要
Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. “Green” notes were the most intense, followed by “fatty” and “fruity”. Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor.
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