Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
Copyright © 2023 Elsevier Ltd. All rights reserved..
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC × GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors ≥ 27 and odor activity values ≥ 1 are the unique odorants in EVCO. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal, and d-limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors ≥ 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 2023 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:430 |
|---|---|
| Enthalten in: |
Food chemistry - 430(2023) vom: 01. Jan., Seite 137090 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Jia, Xiao [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Aroma extract dilution analysis |
|---|
| Anmerkungen: |
Date Completed 07.09.2023 Date Revised 07.09.2023 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2023.137090 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM360566243 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM360566243 | ||
| 003 | DE-627 | ||
| 005 | 20231226083302.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2023.137090 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1201.xml |
| 035 | |a (DE-627)NLM360566243 | ||
| 035 | |a (NLM)37557030 | ||
| 035 | |a (PII)S0308-8146(23)01708-9 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Jia, Xiao |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 07.09.2023 | ||
| 500 | |a Date Revised 07.09.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC × GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors ≥ 27 and odor activity values ≥ 1 are the unique odorants in EVCO. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal, and d-limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors ≥ 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Aroma extract dilution analysis | |
| 650 | 4 | |a Camellia oils | |
| 650 | 4 | |a Fruity odor | |
| 650 | 4 | |a Roasting temperature | |
| 650 | 4 | |a Solvent assisted flavour evaporation | |
| 650 | 7 | |a Plant Oils |2 NLM | |
| 650 | 7 | |a Volatile Organic Compounds |2 NLM | |
| 700 | 1 | |a Zhou, Qi |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Dou |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Nawei |e verfasserin |4 aut | |
| 700 | 1 | |a Qu, Shasha |e verfasserin |4 aut | |
| 700 | 1 | |a An, Qi |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Qingshan |e verfasserin |4 aut | |
| 700 | 1 | |a Ren, Jingnan |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Hongyan |e verfasserin |4 aut | |
| 700 | 1 | |a Pan, Siyi |e verfasserin |4 aut | |
| 700 | 1 | |a Fan, Gang |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 430(2023) vom: 01. Jan., Seite 137090 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:430 |g year:2023 |g day:01 |g month:01 |g pages:137090 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2023.137090 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 430 |j 2023 |b 01 |c 01 |h 137090 | ||