通过比较香气提取物稀释分析对新鲜根茎和叶片中主要气味活性化合物的表征。 （你提供的原文“by Comparative Aroma Extract Dilution Analysis.”前缺少植物名称等关键信息，我按照完整语句结构进行了翻译，你可根据实际情况调整。）
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of by Comparative Aroma Extract Dilution Analysis.
作者信息
Xu Zhenli, Liu Jing, Kreissl Johanna, Oellig Claudia, Vetter Walter, Steinhaus Martin, Frank Stephanie
机构信息
Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
出版信息
Foods. 2025 Jun 28;14(13):2303. doi: 10.3390/foods14132303.
is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC-O remained unclear.
是一种来自亚洲的烹饪香草。其可食用的根茎和叶子有鱼腥味，其分子背景尚不清楚。对新鲜根茎和叶子进行的比较香气提取物稀释分析分别得到了44种和41种气味物质，其中38种在两个样品中的风味稀释（FD）因子均≥1。无论是在根茎还是叶子中，FD因子最高的气味物质被鉴定为具有金属味、肥皂味、鱼腥味的3-氧代十二醛。为了阐明其互变异构体组成，量子计算表明该植物中烯醇形式占主导。然而，在气相色谱-嗅觉测定（GC-O）过程中在嗅闻口所感知到的形式仍不清楚。
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