Liang Miao, Wu Yajian, Wang Rui, Zhang Zhimin, Xin Runhu, Liu Yuping
School of Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Food Chem X. 2024 Apr 2;22:101344. doi: 10.1016/j.fochx.2024.101344. eCollection 2024 Jun 30.
To identify the key odorants in (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A total of 49 odor-active compounds (43 in FAT and 42 in DAT) with flavor dilution (FD) factors ranging from 1 to 6561 were identified, with eucalyptol exhibiting the highest FD factor of 6561. Odorants with FD factors ≥ 27 were quantitated, and 23 and 20 compounds in FAT and DAT, respectively, with odor activity value ≥ 1 were determined as key odorants. Recombination and omission experiment further indicated that ()-2-dodecenal, geranial, octanal, ()-2-octenal, ()-2-decenal, and eucalyptol contributed significantly to the overall aroma profile of FAT. After drying of FAT, the concentrations of aldehydes decreased significantly, whereas those of terpene hydrocarbons increased. Multivariate statistical analysis revealed that 26 FAT and 23 DAT odorants were biomarker compounds.
为了鉴定（AT）中的关键气味物质，采用分子感官科学方法对新鲜AT（FAT）和干燥AT（DAT）中的挥发性成分进行了研究。除此之外，还采用感官组学方法来确认FAT中对其香气特征贡献最大的化合物的存在。共鉴定出49种气味活性化合物（FAT中43种，DAT中42种），其风味稀释（FD）因子范围为1至6561，其中桉叶素的FD因子最高，为6561。对FD因子≥27的气味物质进行了定量分析，FAT和DAT中分别有23种和20种气味活性值≥1的化合物被确定为关键气味物质。重组和省略实验进一步表明，（）-2-十二碳烯醛、香叶醛、辛醛、（）-2-辛烯醛、（）-2-癸烯醛和桉叶素对FAT的整体香气特征有显著贡献。FAT干燥后，醛类物质的浓度显著降低，而萜烯类碳氢化合物的浓度则升高。多元统计分析表明，FAT中有26种气味物质和DAT中有23种气味物质是生物标志物化合物。
