Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery
Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery
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DOI：
10.1271/bbb.70.958
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发表时间：
2006-04-01
影响因子：
1.6
通讯作者：
Kubota, K
中科院分区：
文献类型：
--
作者：
Kurobayashi, Y;Kouno, E;Kubota, K
研究了芹菜叶和茎的生味和煮味。在 12 种被确定为有效气味剂的化合物中，3-正丁基苯酞 1、sedanenolide 2 以及反式和顺式 sedanolide 3、4 经评估对芹菜的整体气味影响最大。这三种苯酞，(3E,5Z)-1,3,5-十一碳三烯、月桂烯和(E)-2-壬烯醛对于原料和煮沸的材料都是常见的。原料中占主导地位的是((Z)-3-己烯醛和(Z)-3-己烯醇)两种化合物，煮料中占主导地位的有四种化合物(2-甲基丁酸、索托隆、β-大马酮和β-紫罗兰酮)。通过为一组七种气味品质分配每个强度等级，对天然芹菜气味和一系列重建的模型香气进行感官评估，这些气味品质恰当地描述了生芹菜和煮芹菜的气味。根据评价结果，六种常见成分有助于生芹菜的温和气味，原料中占主导地位的两种成分增强了生芹菜的风味，水煮材料中占主导地位的四种成分降低了生芹菜的风味并增强了煮芹菜的风味。研究表明，煮沸引起的芹菜气味变化不受苯酞含量的影响，而是受热产生的化合物（如索托隆、β-大马酮和β-紫罗兰酮）的影响，这些化合物减少了“青辣”味。
The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide 1, sedanenolide 2, and trans- and cis-sedanolides 3, 4 were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,5Z)-1,3,5-undecatriene, myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol), were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, beta-damascenone, and beta-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, beta-damascenone, and beta-ionone, which reduce the "green spicy" note.