文献类型： 外文期刊

作者： Cui Li ¹ ; Liu Chun-quan ¹ ; Li Da-jing ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China

2.Natl Agr Sci & Technol Innovat Ctr E China, Engn Res Ctr Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： sweet potato;volatile compounds;fermenting;sesquiterpene;elemene

期刊名称：AGRICULTURAL SCIENCES IN CHINA （ 影响因子：0.82； 五年影响因子：0.997 ）

ISSN： 1671-2927

年卷期： 2010 年 9 卷 11 期

页码：

收录情况： SCI

摘要： Volatile compounds in fresh and fermented sweet potato tips at 0, 10, 20, 30, and 40 d during fermentation were investigated. A new parameter named "relative odor activity value (ROAV)" was applied in evaluating the contributions of volatile compounds to flavor, considering odor threshold. The results showed that volatile compounds could be clustered in the following chemical families: alkenes (most of them were sesquiterpene), alcohols, aldehydes, ketones, and esters in decreasing order. During fermentation, the concentrations of alkenes and ketones were increased and then decreased continuously. Alcohols and esters were increased; while the concentrations of aldehydes decreased. Interestingly, fermenting processes (0-20 d) may contribute to the increase of alkenes and ketones. Major compounds that were identified in all samples include alpha- and beta-caryophyllene, beta- and gamma-elemene, and beta-cubebene (in decreasing order). The changes of their concentrations during fermentation were the same as that of alkenes. Caryophyllene was abundant in all of the samples examined. It has anti-tumour, anti-inflammatory and anti-pests activities. It can mediate interactions among plant, herbivores and their natural enemies. beta- and gamma-elemene, which have been used as antitumor drugs, have not been reported previously as volatiles from sweet potato tips. beta-cubebene with antioxidant activity can be used as natural preservatives in food and/or by the pharmaceutical industry.