Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three cultivars, ‘Jinsixiaozao’ (Y1), ‘Youzao’ (Y2), and ‘Yuzao’ (Y3), were analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry, gas chromatography–flame photometric detection, and a nitrogen phosphorus detector. The results showed that a total of 37, 37, and 35 odor-active compounds were identified by GC–O in samples of Y1, Y2, and Y3, respectively. In addition, the odor activity value (OAV) was used to determine the important compounds. The results demonstrated that hexanal (OAV of 39–85), (<i>E</i>)-2-octenal (OAV of 32–70), β-damascenone (OAV of 14–49), ethyl hexanoate (OAV of 22–39), 3-mercaptohexyl acetate (OAV of 17–24), and 2,5-dimethylpyrazine (OAV of 17–22) were key odor-active compounds. It is of great significance to develop high-grade jujube food by determining key odor-active compounds. Furthermore, four volatiles (hexanal, 1-octen-3-ol, 3-mercapohexyl acetate, and benzaldehyde) reduced the overall threshold value by 2.36, 1.01, 1.34, and 1.19, respectively

Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

<p>To characterise the key aroma compounds of rose essential oils, five samples (<i>Rosa damascena</i> essential oil, <i>Rosa centifolia</i> essential oil, <i>Rosa alba</i> essential oil, <i>Rosa rugosa cv. ‘Plena’</i> essential oil, <i>Rosa xanthina Lindl</i> essential oil) were analysed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and quantitative descriptive analysis (QDA). Thirty-nine aroma compounds were selected as key aroma compounds by GC-MS and GC-O. The aroma of rose essential oils was described by 10 sensory attributes such as honey, sweet, fermented, spicy, fruity, woody, floral, herbal, green and fresh. The partial least squares regression (PLSR) result showed the relationship between key aroma compound and characteristic aromas of rose essential oils. This paper provided a reference for the flavourists.</p

Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

<p>The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography–olfactometry (GC–O) coupled with gas chromatography–mass spectrometry (GC–MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values ≧ 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied.</p

Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies

<p>Sufu is a solid-state fermented product made from soya beans. For the sake of quality control and regulation purposes, it is essential to be able to identify key odorants of various commercial sufus. To identify the aroma-active compounds in sufus, gas chromatography-olfactometry/aroma extract dilution analysis (GC-O/AEDA) was performed, and odour activity value (OAV) was estimated. The correlations between aroma profiles and identified aroma-active compounds were also investigated by principal component analysis. Results showed that 35 aroma-active compounds were detected through OAV calculation, while 28 compounds were identified by using GC-O/AEDA. Quantitative descriptive analysis revealed that aroma recombination model based on OAV calculation was more similar to original sufu in terms of aroma comparing to aroma recombination model based on GC-O/AEDA. Omission experiments further confirmed that the aroma compounds, such as ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, (<i>E</i>,<i>E</i>)-2,4-decadienal and 2,6-dimethylpyrazine, contributed most significantly to the characteristic aroma of a commercial sufu.</p