Kesen Songul, Amanpour Armin, Tsouli Sarhir Salwa, Sevindik Onur, Guclu Gamze, Kelebek Hasim, Selli Serkan
Department of Food Processing, Naci Topcuoglu Vocational High School, Gaziantep University, 27600 Gaziantep, Turkey.
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
Foods. 2018 Jun 27;7(7):98. doi: 10.3390/foods7070098.
Turkish L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 µg kg. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 µg kg, followed by isobutanoic acid (FD = 512 with a concentration of 218 µg kg) and contributed a powerful aroma and a cheesy characteristic odor.
采用气相色谱-质谱-嗅闻联用技术（GC-MS-O），用土耳其L.种子提取物检测该香料的香气和关键气味成分。挥发性化合物通过吹扫捕集萃取（PTE）法提取。共测定了32种不同化学类别的挥发性化合物，包括酸类（13种）、醇类（7种）、酚类（3种）、萜类（1种）、酯类（2种）、酮类（2种）、醛类（1种）、内酯类（1种）和烃类（2种）。挥发性化合物的含量为21544μg/kg。香气提取物稀释分析（AEDA）表明，L.提取物中存在13种气味活性化合物，包括醇类（2种）、羧酸类（4种）、酚类（2种）、萜类（1种）、酮类（1种）、烃类（1种）和未知化合物（2种）。关键气味成分的风味稀释（FD）因子在4到1024之间，而气味活性值（OAV）在1.0到170.8之间。乙偶姻是L.种子提取物中检测到的唯一具有香气活性的酮类化合物。它具有最强的香气（FD = 1024），并带有黄油气味。该化合物是整体香气特征中含量最丰富的化合物，浓度为9394μg/kg，其次是异丁酸（FD = 512，浓度为218μg/kg），具有强烈的香气和奶酪特征气味。
