He Chaojun, Li Ziyong, Liu Hongxia, Zhang Haining, Wang Liye, Chen Hong
Luoyang Normal University, School of Food and Drug, Luoyang, Henan 471934, PR China.
Luoyang Normal University, School of Food and Drug, Luoyang, Henan 471934, PR China.
Food Res Int. 2020 May;131:108948. doi: 10.1016/j.foodres.2019.108948. Epub 2019 Dec 26.
The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 29 odor-active compounds, which have aroma intensities ranging from 0.2 ± 0.5 to 10.0 ± 0.0 were detected by GC-O, whereas 14 compounds were detected as important odorants by quantitative analysis and odor activity values (OAVs). An aroma recombination model prepared by mixing 12 odor-active compounds with OAVs ≥ 1 in an "aroma-free" S. menglaensis matrix showed good similarity to the aroma of original S. menglaensis. Omission tests showed that in the overall aroma of S. menglaensis, 2-propionyl-3,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, 1-octen-3-ol, and linalool were the key odorants, and 2-acetyl-3,4,5,6-tetrahydropyridine, 2-propionylpyridine, and α-ionone were also important.
采用顶空固相微萃取（HS-SPME）结合气相色谱-嗅觉测定法（GC-O）和气相色谱-质谱联用法（GC-MS）对勐腊美穗草（S. menglaensis）的香气特征进行了鉴定。通过GC-O检测到总共29种气味活性化合物，其香气强度范围为0.2±0.5至10.0±0.0，而通过定量分析和气味活性值（OAVs）检测到14种化合物为重要气味物质。通过将12种OAVs≥1的气味活性化合物在“无香气”的勐腊美穗草基质中混合制备的香气重组模型与原始勐腊美穗草的香气具有良好的相似性。省略试验表明，在勐腊美穗草的整体香气中，2-丙酰基-3,4,5,6-四氢吡啶、2-丙酰基-1-吡咯啉、1-辛烯-3-醇和芳樟醇是关键气味物质，2-乙酰基-3,4,5,6-四氢吡啶、2-丙酰基吡啶和α-紫罗兰酮也很重要。
