Nakanishi Akira, Fukushima Yusuke, Miyazawa Norio, Yoshikawa Keisuke, Maeda Tomoko, Kurobayashi Yoshiko
R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan.
J Agric Food Chem. 2017 Jun 21;65(24):5026-5033. doi: 10.1021/acs.jafc.7b01319. Epub 2017 Jun 7.
Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detected for the first time at high flavor dilution factors of 256-1024. In both juices, rotundone was detected at the highest flavor dilution factor of 1024. Rotundone in grapefruits was quantitated by a stable isotope dilution assay with a newly synthesized deuterium-labeled internal standard, rotundone-d: its levels were 2180 and 1920 ng/kg in white and pink grapefruit peels and 29.6 and 49.8 ng/kg in white and pink grapefruit juices, respectively. On the basis of these results, sensory analysis was performed to assess the effects of rotundone on a white grapefruit juice aroma reconstitute. This sensory analysis revealed that rotundone does not impart a woody odor or affect any of the existing attributes, but increases various attributes, thus confirming that rotundone is indispensable for the aroma of grapefruit juice.
对白葡萄柚和粉葡萄柚的果皮及果汁香气进行的香气提取物稀释分析表明，首次在256 - 1024的高风味稀释因子下检测到了导致胡椒味、辛辣味和木质气味的圆柚酮。在两种果汁中，均在最高风味稀释因子1024时检测到圆柚酮。采用新合成的氘标记内标物圆柚酮 - d，通过稳定同位素稀释分析法对葡萄柚中的圆柚酮进行定量：白葡萄柚和粉葡萄柚果皮中圆柚酮的含量分别为2180和1920 ng/kg，白葡萄柚和粉葡萄柚果汁中分别为29.6和49.8 ng/kg。基于这些结果，进行了感官分析以评估圆柚酮对白葡萄柚汁香气重构物的影响。该感官分析表明，圆柚酮不会赋予木质气味，也不会影响任何现有的香气特征，但会增强各种香气特征，从而证实圆柚酮对于葡萄柚汁的香气是不可或缺的。
