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Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

文献类型： 外文期刊

作者： Shui, Mengzhu 1 ; Feng, Tao 1 ; Tong, Yanzun 1 ; Zhuang, Haining 2 ; Lo, Chihkang 3 ; Sun, Hongfeng 3 ; Chen, Ling 3 ; So 1 ;

作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Haiquan Rd, Shanghai 201418, Peoples R China

2.Shanghai Acad Agr Sci, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi,Minist Agr, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

3.Shanghai Kangshi Food Technol Co Ltd, 1978 Lianhua Rd, Shanghai 201103, Peoples R China

关键词： Chinese sweet orange; flavor; key aroma compounds; notes; flavor base module

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2019 年 24 卷 13 期

页码：

收录情况： SCI

摘要： Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV >= 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers.

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