Department of Food Science and Engineering, Ewha Womans University, Seoul, South Korea.
J Agric Food Chem. 2011 Aug 10;59(15):8338-46. doi: 10.1021/jf200762h. Epub 2011 Jul 18.
Differences in the compositions of volatiles from dried omija fruits (Schisandra chinensis Baillon) cultivated in different areas (Mungyeong, Jangsu, Jechon, and Hoengseong) in South Korea were determined by applying principal component analysis to gas chromatography-mass spectrometry data sets. Quantitative assessments revealed that terpene hydrocarbons, such as germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, and (E)-β-farnesene, were the main volatiles in all omija fruit samples. On the other hand, (E)-β-ocimene, calarene, (E)-β-farnesene, β-selinene, nonanal, 2-methylbutanoic acid, benzoic acid, 2,3-butanediol, and phenethyl alcohol were the major volatile components that contributed to the discrimination between omija fruit samples from the four cultivation areas. In addition, aroma-active compounds in four dried omija fruits were investigated and compared by gas chromatography-olfactometry using aroma extract dilution analysis. (E)-β-Ocimene (floral and herbaceous), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methylfurfural (burnt sugar-like and sweet), and α-terpinene (minty, green, and fresh) were important aroma-active compounds in all omija samples. Interestingly, the flavor dilution factors of most aroma-active compounds were lower for omija sample cultivated in Hoengseong than for those cultivated in Mungyeong, Jangsu, and Jechon.
采用主成分分析对来自韩国不同地区（忠清北道阴城郡、忠清南道牙山市、全罗北道井邑郡和洪城郡）种植的五味子干果实挥发物的成分差异进行了研究。气相色谱-质谱数据结果表明，倍半萜烯类化合物如大根香叶烯 D、β-榄香烯、α-依兰烯、β-榄烯、α-蛇床烯和(E)-β-法呢烯是所有五味子果实样品中的主要挥发物。另一方面，(E)-β-罗勒烯、毕澄茄烯、(E)-β-法呢烯、β-榄烯、壬醛、2-甲基丁酸、苯甲酸、2,3-丁二醇和苯乙醇是导致四个种植区五味子果实样品区分的主要挥发性成分。此外，还采用顶空固相微萃取-气相色谱-嗅觉测量法（HS-SPME-GC-O）结合香气提取物稀释分析（AEDA）对四种干五味子果实中的香气活性化合物进行了研究和比较。(E)-β-罗勒烯（花香和草香）、α-蒎烯（松脂味和木香味）、己醛（青草味）、5-甲基糠醛（焦糖味和甜味）和α-松油烯（薄荷味、绿色和新鲜）是所有五味子样品中的重要香气活性化合物。有趣的是，与在阴城郡种植的五味子相比，在牙山市、井邑郡和牙山市种植的五味子中大多数香气活性化合物的风味稀释因子较低。
