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Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2...

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Autores principales: Liu, Binshan, Xu, Shiqi, Dong, Zhizhong, Liu, Yuping, Wei, Xiaoming, Shao, Danqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704002/
https://www.ncbi.nlm.nih.gov/pubmed/34946729
http://dx.doi.org/10.3390/molecules26247647
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author Liu, Binshan
Xu, Shiqi
Dong, Zhizhong
Liu, Yuping
Wei, Xiaoming
Shao, Danqing
author_facet Liu, Binshan
Xu, Shiqi
Dong, Zhizhong
Liu, Yuping
Wei, Xiaoming
Shao, Danqing
author_sort Liu, Binshan
collection PubMed
description To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.
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spelling pubmed-87040022021-12-25 Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage Liu, Binshan Xu, Shiqi Dong, Zhizhong Liu, Yuping Wei, Xiaoming Shao, Danqing Molecules Article To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound. MDPI 2021-12-17 /pmc/articles/PMC8704002/ /pubmed/34946729 http://dx.doi.org/10.3390/molecules26247647 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Binshan
Xu, Shiqi
Dong, Zhizhong
Liu, Yuping
Wei, Xiaoming
Shao, Danqing
Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title_full Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title_fullStr Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title_full_unstemmed Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title_short Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
title_sort characterization of key odorants in scallion pancake and investigation on their changes during storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704002/
https://www.ncbi.nlm.nih.gov/pubmed/34946729
http://dx.doi.org/10.3390/molecules26247647
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