Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments

文献类型： 外文期刊

第一作者： Sheng, Xiaojing

作者： Sheng, Xiaojing;Lin, Yingnan;Cao, Jianmin;Ning, Yang;Pang, Xueli;Kong, Fanyu;Wu, Jihong

作者机构：

关键词： sweet osmanthus (Osmanthus fragrans Lour.); aroma; odor activity value (OAV); odor spectrum value (OSV); enzyme treatment

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 1 期

页码：

收录情况： SCI

摘要： Sweet osmanthus (Osmanthus fragrans Lour.) (OF) is one of the ten most famous flowers in China for its unique and delicate fragrance. A combined solid-phase microextraction and solvent-assisted flavor evaporation method was used to accurately capture the overall aromatic profile and characterize the predominant odorants of fresh osmanthus with the help of gas chromatography (GC)-olfactometry and comprehensive two-dimensional GC-quadrupole time-of-flight mass spectrometry (GC X GC-QTOF-MS). Twenty-six volatiles were identified for the first time in OF. A total of 23 potent odorants, dominated by monoterpene oxides and C-6 aliphatic aldehydes, were identified. The efficacy of pectinase, beta-glucosidase, and their combination on the aroma enhancement of OF was evaluated by quantitation of the target aroma components using GC-triple quadrupole-MS. The total concentration of key aroma components increased in all three enzyme treatment groups, and the increase was more significant in two beta-glucosidase-treated groups. Changes in odor activity values and odor spectrum values of key odorants indicated that the pectinase-treated sample had more prominent floral, green, and potato-like scents. In contrast, the beta-glucosidase-treated sample had more dominant floral, woody, almond-like, and fruity notes but less green odor, which was confirmed by sensory evaluation. beta-Glucosidase and pectinase complement one another very well, and together, promote a remarkable aroma enhancement in OF.

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