| Title: | Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC x GC-O-MS |
| Author(s): | Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zoutingting@th.btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.132659 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC x GC-O-MS). The key aroma-active compounds were analyzed by the aroma extract dilution analysis and odor activity value. A total of 72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active. Meanwhile, 116 volatile compounds were identified by GC x GC-O-MS, of which 43 were aroma-active. These results revealed that myrcene, (+)-limonene, (E)-beta-ocimene, beta-cubebene, Germacrene D, cineole, linalool, and linalyl acetate were the key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis *Zanthoxylum/chemistry Aeda Gc-o-ms GC x GC-O-MS Oav Zanthoxylum bungeanum; |
| Notes: | "MedlineZhao, Mu Li, Ting Yang, Fan Cui, Xinyue Zou, Tingting Song, Huanlu Liu, Ye eng England 2022/03/14 Food Chem. 2022 Aug 15; 385:132659. doi: 10.1016/j.foodchem.2022.132659. Epub 2022 Mar 9" |
