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Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry

文献类型： 外文期刊

作者： Chen, Jia-Nan 1 ; Han, Hao-Ting 1 ; Liu, Chun-Ju 3 ; Gao, Qi 4 ; Wang, Xiao-Wen 1 ; Zhang, Jun-Wei 1 ; Tanokura, Masaru 2 ; Xue, You-Lin 1 ;

作者机构： 1.Liaoning Univ, Coll Light Ind, 66 Chongshan Middle Rd, Shenyang 110036, Peoples R China

2.Univ Tokyo, Grad Sch Agr & Life Sci, Dept Appl Biol Chem, Bunkyo Ku, 1-1-1 Yayoi, Tokyo 1138657, Japan

3.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China

4.Natl Engn Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China

5.Minist Agr & Rural Affairs, Key Lab Storage Agr Prod, Tianjin 300384, Peoples R China

6.Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

7.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China

关键词： Dongli; Aroma; GC-MS/MS; GC-O; O2PLS

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.117； 五年影响因子：3.755 ）

ISSN： 0022-1155

年卷期：

页码：

收录情况： SCI

摘要： Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing "sweet, fruity, green" aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products. [GRAPHICS] .

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