Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
复制标题
荔枝（Litchi chinensis Sonn.）中关键香气活性化合物的表征。
DOI：
10.1016/j.jfda.2017.07.013
复制
发表时间：
2018-04
影响因子：
3.6
通讯作者：
Wang, Yu
中科院分区：
文献类型：
--
作者：
Feng, Shi;Huang, Mingyang;Crane, Jonathan Henry;Wang, Yu
采用气相色谱-嗅觉/质谱联用技术（GC-O/MS）分析了“甜心”荔枝的挥发性成分。采用溶剂辅助风味蒸发（SAFE）技术对荔枝中的香气活性物质进行了研究。利用香气提取物稀释分析法（AEDA）对“甜心”荔枝中最重要的气味物质进行了进一步表征。在2-1024的风味稀释（FD）因子范围内确定了31种关键的芳香活性气味剂。Methional（熟马铃薯）和香叶醇（甜，花）表现出最高的FD因子分别为1024和512，其次是呋喃酮（甜，焦糖），橙花醇（花，甜），二甲基三硫醚（DMTS）（腌制蔬菜，硫磺），芳樟醇（花），（E，Z）-2，6壬二烯醛（黄瓜）和橙花叔醇（金属，芝麻油）。此外，通过感官分析，对‘甜心’荔枝的风味特征进行了描述。花香、热带水果、桃/杏和蜂蜜的每种香气属性得分相对较高。甜度是所有属性中最高的。
Volatile compounds in ‘Sweetheart’ lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in ‘Sweetheart’ lychee was achieved using aroma extract dilution analysis (AEDA). Thirty-one key aroma-active odorants were identified in the flavor dilution (FD) factor range of 2–1024. Methional (cooked potato) and geraniol (sweet, floral) exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel), nerol (floral, sweet), dimethyl trisulfide (DMTS) (preserved vegetable, sulfury), linalool (floral), (E,Z)-2,6 nonadienal (cucumber) and nerolidol (metalic, sesame oil). Furthermore, the flavor profile of ‘Sweetheart’ lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes.
登录
查看更多内容
影响因子：
8.8
作者：
Chyau, CC;Ko, PT;Mau, JL
通讯作者：
Mau, JL
影响因子：
6.1
作者：
Engel, E;Baty, C;Martin, N
通讯作者：
Martin, N
影响因子：
6.1
作者：
Mahattanatawee, Kanjana;Perez-Cacho, Pilar Ruiz;Rouseff, Russell
通讯作者：
Rouseff, Russell
影响因子：
6.1
作者：
Mayer, Florian;Takeoka, Gary R.;Rabinowitch, Haim D.
通讯作者：
Rabinowitch, Haim D.
影响因子：
6.1
作者：
Buettner, A;Schieberle, P
通讯作者：
Schieberle, P