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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8704002 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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