Asikin Yonathan, Shikanai Takeshi, Wada Koji
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan.
Faculty of Agriculture, Padjadjaran University, Jalan Raya Bandung-Sumedang KM 21, Jatinangor, West Java 45363, Indonesia.
J Adv Res. 2017 Nov 14;9:79-85. doi: 10.1016/j.jare.2017.11.003. eCollection 2018 Jan.
Dogfruit () and stink bean () are two typical smelly legumes from Southeast Asia that are widely used in the cuisines of this region. Headspace/gas chromatography/flame ionization detection analysis and mass spectrometry (MS)-based electronic nose techniques were applied to monitor ripening changes in the volatile flavor profiles of dogfruit and stink bean. Compositional analysis showed that the ripening process greatly influenced the composition and content of the volatile aroma profiles of these two smelly food materials, particularly their alcohol, aldehyde, and sulfur components. The quantity of predominant hexanal in stink bean significantly declined ( < 0.05) during the ripening process, whereas the major volatile components of dogfruit changed from 3-methylbutanal and methanol in the unripe state to acetaldehyde and ethanol in the ripe bean. Moreover, the amount of the typical volatile flavor compound 1,2,4-trithiolane significantly increased ( < 0.05) in both ripened dogfruit and stink bean from 1.70 and 0.93%, to relative amounts of 19.97 and 13.66%, respectively. MS-based nose profiling gave further detailed differentiation of the volatile profiles of dogfruit and stink bean of various ripening stages through multivariate statistical analysis, and provided discriminant ion masses, such as / 41, 43, 58, 78, and 124, as valuable "digital fingerprint" dataset that can be used for fast flavor monitoring of smelly food resources.
榴莲（）和臭豆（）是东南亚两种典型的有臭味的豆类，在该地区的美食中广泛使用。采用顶空/气相色谱/火焰离子化检测分析和基于质谱（MS）的电子鼻技术来监测榴莲和臭豆挥发性风味特征的成熟变化。成分分析表明，成熟过程极大地影响了这两种有臭味食材挥发性香气特征的组成和含量，尤其是它们的醇、醛和硫成分。臭豆中主要成分己醛的含量在成熟过程中显著下降（<0.05），而榴莲未成熟时的主要挥发性成分是3 - 甲基丁醛和甲醇，成熟时则变为乙醛和乙醇。此外，典型挥发性风味化合物1,2,4 - 三硫戊环的含量在成熟的榴莲和臭豆中均显著增加（<0.05），分别从1.70%和0.93%增加到相对含量19.97%和13.66%。基于质谱的鼻纹分析通过多变量统计分析对不同成熟阶段的榴莲和臭豆的挥发性特征进行了更详细的区分，并提供了判别离子质量，如/ 41、43、58、78和124，作为有价值的“数字指纹”数据集，可用于快速监测有臭味食物资源的风味。
