| Title: | Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis |
| Author(s): | Shi J; Tong G; Yang Q; Huang M; Ye H; Liu Y; Wu J; Zhang J; Sun X; Zhao D; |
| Address: | "Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China. Jingpai Co. Ltd., Huangshi, Hubei 435000, China. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted flavor evaporation (SAFE), 49 aroma-active components with flavor dilution (FD) factors in the range of 1-2187 were identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with aroma extract dilution analysis (AEDA). Geranylacetone, phenethyl alcohol, and beta-damascone showed the highest FD factors of 2187. All 49 odorants were further quantitated by the internal standard curve method, and their odor activity values (OAVs) were obtained. The overall aroma of TB was successfully simulated (similarity > 98.16%) by mixing 16 odorants (OAV >/= 1) with their natural concentrations. The omission tests revealed that geosmin, alpha-isomethylionone, alpha-methylionone, beta-ionone, linalool, beta-damascone, geranylacetone, guaiacol, ethyl hexanoate, geraniol, vanillin, tetrahydrolinalool, and 2,5-dimethyl-4-hydroxy-3-(2H)-furanone were the key odorants of TB. Chiral analysis showed that tetrahydrolinalool and linalool existed as racemics in the commercial TB. The relative content of R-enantiomers of alpha-isomethylionone and alpha-methylionone was slightly higher than that of their S-enantiomers. The odor thresholds of R- and S-enantiomer of tetrahydrolinalool were first detected as 0.029 and 3.8 mug/L in air, respectively" |
| Keywords: | *Fagopyrum Flavoring Agents Odorants/analysis Olfactometry *Volatile Organic Compounds aroma extract dilution analysis aroma-active compounds chiral analysis sensory-directed flavor analysis tartary buckwheat; |
| Notes: | "MedlineShi, Jie Tong, Guoqiang Yang, Qiang Huang, Mingquan Ye, Hong Liu, Yuancai Wu, Jihong Zhang, Jinglin Sun, Xiaotao Zhao, Dongrui eng 2021/09/18 J Agric Food Chem. 2021 Sep 29; 69(38):11361-11371. doi: 10.1021/acs.jafc.1c03708. Epub 2021 Sep 16" |
