Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products.
Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products.
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DOI：
10.3390/foods10051055
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发表时间：
2021-05-11
期刊：
影响因子：
--
通讯作者：
Lignou S
中科院分区：
文献类型：
--
作者：
Bell L;Kitsopanou E;Oloyede OO;Lignou S
人们普遍认为，油菜科作物独特的香气和风味特征是由芥子油苷（GSL）水解产物（GHP）产生的，其他非GSL衍生化合物也被报道对其香气有显着贡献。本研究调查了四种油菜科植物（沙拉火箭，辣根，芥末和豆瓣菜）的风味特征和硫代葡萄糖苷含量。固相微萃取，然后气相色谱-质谱和气相色谱-嗅觉测定法被用来确定挥发性化合物和气味物质存在于四个物种。采用液相色谱-质谱联用技术分别测定硫甙的组成。共鉴定出113种化合物和107种气味活性成分。在鉴定的化合物中，19种是新报道的“沙拉”火箭，26种是豆瓣菜，30种是芥末，38种是辣根，这标志着在理解和表征这些物种的香气产生方面迈出了重要的一步。有几种非芥子油苷衍生的化合物有助于“辛辣”的香气的物种，表明芥子油苷衍生的化合物不是这些感觉的唯一来源，在菊科物种。观察到硫代葡萄糖苷和水解产物之间的一些差异进行了观察，我们讨论了这对未来研究的影响。
It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.
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影响因子：
7
作者：
Chen, Hui-zhi;Zhang, Min;Guo, Zhimei
通讯作者：
Guo, Zhimei
影响因子：
2.6
作者：
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影响因子：
2.3
作者：
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3.8
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影响因子：
6.1
作者：
BUTTERY, RG;TERANISHI, R;TURNBAUGH, JG
通讯作者：
TURNBAUGH, JG