Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study

文献类型： 外文期刊

第一作者： Zhang, Jiguang

作者： Zhang, Jiguang;Pang, Xueli;Li, Man;Zhang, Hongfei

作者机构：

关键词： Mint; Aroma-active compound; Aroma extract dilution analysis; Odor activity value; Potential odorant marker

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 371 卷

页码：

收录情况： SCI

摘要： Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) >= 1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that alpha-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.

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