Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Molecules

Shiqi Xu¹  Danqing Shao²  Xiaoming Wei²  Zhizhong Dong²  Binshan Liu³  Yuping Liu³ 

[1] Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China;COFCO Nutrition and Health Research Institute, Beijing 102209, China;School of Light Industry, Beijing Technology & Business University, Beijing 100048, China;

关键词: scallion pancake;    GC-O;    GC-MS;    key odorants;    storage;    odor-active value;   

DOI  :  10.3390/molecules26247647

来源: DOAJ

【 摘 要 】

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.

【 授权许可】

Unknown