Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection
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DOI：
10.1021/jf062925p
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发表时间：
2007-03-07
影响因子：
6.1
通讯作者：
Rouseff, Russell
中科院分区：
文献类型：
--
作者：
Mahattanatawee, Kanjana;Perez-Cacho, Pilar Ruiz;Rouseff, Russell
使用气相色谱-嗅觉测定法、气相色谱-质谱法和气相色谱-脉冲火焰光度检测法检测了三个主要荔枝品种（毛里求斯、布鲁斯特和Hak Ip）的气味挥发物。观察到 59 种气味活性化合物，其中包括 11 个峰，这些峰与硫检测器响应相关。鉴定出以下八种硫挥发物：硫化氢、二甲基硫醚、二乙基二硫醚、2-乙酰基-2-噻唑啉、2-甲基噻唑、2,4-二硫戊烷、二甲基三硫醚和甲硫基丙醛。毛里求斯的总硫挥发物含量为 Hak Ip 的 25%，布鲁斯特的总硫挥发物含量为 81%。使用八种气味属性对品种进行评估：花香、蜂蜜味、绿色/木质味、热带水果味、桃子/杏味、柑橘味、卷心菜味和大蒜味。卷心菜和大蒜属性的主要气味差异与品种硫挥发性成分相关。所有三个品种共有的 24 种气味挥发物是乙醛、乙醇、3-甲基丁酸乙酯、二乙基二硫醚、2-甲基噻唑、1-辛烯-3-酮、顺式玫瑰氧化物、己醇、二甲基三硫醚、α-侧柏酮、甲硫醛、2-乙基己醇、香茅醛、(E)-2-壬烯醛、芳樟醇、辛醇、(E,Z)-2,6-壬二烯醛、薄荷醇、2-乙酰基-2-噻唑啉、(E,E)-2,4-壬二烯醛、β-大马酮、2-苯基乙醇、β-紫罗兰酮和4-乙烯基愈创木酚。
Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed flame photometric detection. Fifty-nine odor-active compounds were observed including 11 peaks, which were associated with sulfur detector responses. Eight sulfur volatiles were identified as follows: hydrogen sulfide, dimethyl sulfide, diethyl disulfide, 2-acetyl-2-thiazoline, 2-methyl thiazole, 2,4-dithiopentane, dimethyl trisulfide, and methional. Mauritius contained 25% and Brewster contained 81% as much total sulfur volatiles as Hak Ip. Cultivars were evaluated using eight odor attributes: floral, honey, green/woody, tropical fruit, peach/apricot, citrus, cabbage, and garlic. Major odor differences in cabbage and garlic attributes correlated with cultivar sulfur volatile composition. The 24 odor volatiles common to all three cultivars were acetaldehyde, ethanol, ethyl-3-methylbutanoate, diethyl disulfide, 2-methyl thiazole, 1-octen-3-one, cis-rose oxide, hexanol, dimethyl trisulfide, alpha-thujone, methional, 2-ethyl hexanol, citronellal, (E)-2-nonenal, linalool, octanol, (E,Z)-2,6-nonadienal, menthol, 2-acetyl-2-thiazoline, (E,E)-2,4-nonadienal, beta-damascenone, 2-phenylethanol, beta-ionone, and 4-vinyl-guaiacol.