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J Agric Food Chem

Title:		Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
Author(s):		Zhai X; Granvogl M;
Address:		"Lebensmittelchemie , Technische Universitat Munchen , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany. Lehrstuhl fur Analytische Lebensmittelchemie , Technische Universitat Munchen, Wissenschaftszentrum Weihenstephan fur Ernahrung, Landnutzung und Umwelt , Maximus-von-Imhof-Forum 2 , D-85354 Freising , Germany. Institut fur Lebensmittelchemie, Fachgebiet fur Lebensmittelchemie und Analytische Chemie (170a) , Universitat Hohenheim, Fakultat Naturwissenschaften , Garbenstrasse 28 , D-70599 Stuttgart , Germany"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190814
Issue:		35
Page Number:		9885 - 9894
DOI:		10.1021/acs.jafc.8b06656
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"A systematic approach for the characterization of the key aroma-active compounds in sun-dried Toona sinensis (SDTS) and vacuum-dried T. sinensis (VDTS) was performed by means of the molecular sensory science concept. A total of 64 aroma-active compounds were identified via gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) and static headspace dilution analysis revealed 39 odorants in SDTS and 32 odorants in VDTS with flavor dilution (FD) factors from 8 to 4096, with the highest for vanillin and eugenol in both samples. Stable isotope dilution analysis (SIDA) and an internal standard method were applied to quantitate 42 odorants, revealing 35 compounds in concentrations above their respective odor thresholds in SDTS and 29 compounds in VDTS, respectively. Calculation of odor activity values (OAVs) indicated 2-isopropyl-3-methoxypyrazine, eugenol, and beta-ionone with the highest OAVs in both samples. Recombination experiments of the overall aromas of SDTS and VDTS by mixing the odorants with OAVs >/=1 in their naturally occurring concentrations proved the successful identification and quantitation of the respective key odorants"
Keywords:		Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Meliaceae/*chemistry Odorants/analysis Olfactometry Volatile Organic Compounds/*chemistry aroma extract dilution analysis aroma recombination molecular sensory science concept odor activity;
Notes:		"MedlineZhai, Xiaoting Granvogl, Michael eng 2019/05/16 J Agric Food Chem. 2019 Sep 4; 67(35):9885-9894. doi: 10.1021/acs.jafc.8b06656. Epub 2019 Aug 14"