College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
Molecules. 2018 Jul 4;23(7):1627. doi: 10.3390/molecules23071627.
The dried cubeb berries are widely used as medicinal herb and spicy condiment with special flavor. However, there is a significant definition discrepancy for cubeb berries. In this study, an efficient analytical method to characterize and discriminate two popular cubeb fruits ( and ) was established. The aroma profiles of cubeb berries were evaluated by different extraction methods including hydro-distillation, simultaneous distillation/extraction, and solid-phase micro-extraction followed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In total, 90 volatile compounds were identified by HD, SDE, and SPME combined with GC-MS. Principal component analysis was further applied and discriminated ambiguous cubeb berries by their unique aromas: was characterized by higher level of d-limonene (“fruit, citrus”), citral (“fruit, lemon”) and dodecanoic acid; α-cubebene (“herb”) was identified as a marker compound for with higher camphor (“camphoraceous”), and linalool (“flower”). Flavor fingerprint combined with PCA could be applied as a promising method for identification of cubeb fruits and quality control for food and medicinal industries.
荜澄茄干品被广泛用作药用植物和具有特殊风味的香料。然而，荜澄茄的定义存在显著差异。在这项研究中，建立了一种有效的分析方法来表征和区分两种流行的荜澄茄果实（ 和 ）。通过不同的提取方法，包括水蒸馏、同时蒸馏/萃取和固相微萃取结合气相色谱-质谱-嗅觉（GC-MS-O），评估了荜澄茄浆果的香气特征。总共通过 HD、SDE 和 SPME 结合 GC-MS 鉴定出 90 种挥发性化合物。进一步应用主成分分析，根据其独特的香气区分了有歧义的荜澄茄： 以较高水平的 d-柠檬烯（“水果，柑橘”）、柠檬醛（“水果，柠檬”）和十二烷酸为特征；α-荜澄茄烯（“草药”）被鉴定为 的标志物化合物，具有较高的樟脑（“樟脑状”）和芳樟醇（“花香”）。风味指纹图谱结合 PCA 可作为鉴别荜澄茄果实和控制食品和医药行业质量的有前途的方法。
