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Food Chem

Title:		Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science
Author(s):		Zhang Z; Liang M; Liu B; Wu Y; Wang R; Liu Y;
Address:		"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China. School of Light Industry, Beijing Technology & Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China. Electronic address: liuyp@th.btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20220924
Issue:
Page Number:		134383 -
DOI:		10.1016/j.foodchem.2022.134383
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To characterize the key odorants in ripe Capparis spinosa L. fruit (RCF) and to investigate changes in the odorants after storage, volatiles were captured by both solid-phase microextraction and solvent extraction combined with solvent-assisted flavor evaporation; a total of 22 aroma-active regions were detected in the isolates by gas chromatography-olfactometry. Of 19 odor-active compounds identified positively, 13 odorants were found in RCF for the first time; their flavor dilution factors ranging from 1 to 512 were measured by an aroma extract dilution assay. Eleven odorants were determined as the key odorants by stable isotope dilution analysis, odor activity value (OAV) calculation, and recombination experiments. To further investigate the changes in odorants after storage, their concentrations and OAVs were determined. The results showed that the number of key odorants did not change before and after storage, but the concentrations of octanoic acid, sotolon, and 3-methylbutanoic acid increased markedly"
Keywords:		Odorants/analysis *Capparis Fruit/chemistry *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Olfactometry Solvents Flavoring Agents/analysis Aroma extract dilution analysis Key odorants Odor activity values Ripe Capparis s;
Notes:		"MedlineZhang, Zhimin Liang, Miao Liu, Binshan Wu, Yajian Wang, Rui Liu, Yuping eng England 2022/09/30 Food Chem. 2023 Mar 1; 403:134383. doi: 10.1016/j.foodchem.2022.134383. Epub 2022 Sep 24"