| Title: | Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice |
| Author(s): | Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F; |
| Address: | "Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: pangxueli@caas.cn. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: zhangyizhi@caas.cn. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: qiujun01@caas.cn. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: caojianmin@caas.cn. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Beijng Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xyzhehe@126.com. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. Electronic address: kongfanyu123@126.com" |
| DOI: | 10.1016/j.foodchem.2019.125307 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Predominant contributors to thermally-induced off-notes in muskmelon juice were investigated by combination of sensory evaluation, GC-olfactometry (GC-O), multidimensional GC, odor activity value (OAV) calculation and addition experiments. 'Fermented' and 'sulfurous' were revealed as the dominant heat-induced offensive off-notes, and fundamental heat-led changes in odorant compositions were observed. Comparative aroma extract dilution analysis revealed that the off-flavors were mainly caused by newly heat-formed compounds with extremely low odor threshold and unpleasant smells. These included volatile sulfur compounds with 'rotten' odors, Strecker aldehydes having 'fermented' notes, and heterocyclics exhibiting 'roasted' smells. Specifically, dimethyl sulfide, methional, methanethiol, dimethyl trisulfide, dimethyl disulfide, and acetaldehyde were identified as the predominant off-note contributors, among which DMS was the most important one, showing the highest OAV. Multiple extraction techniques, GC-O coupling to GC?ª+x?ª+GC-QTOF-MS and OAV calculation are powerful tools for accurate location and reliable identification of trace and key off-odorants in natural complex matrices" |
| Keywords: | Cucumis melo/*chemistry Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry/methods Hot Temperature Humans Odorants/*analysis Olfactometry/methods Smell Taste Volatile Organic Compounds/*analysis 3-(Methylthio)-propan-1-ol/methionol; |
| Notes: | "MedlinePang, Xueli Zhang, Yizhi Qiu, Jun Cao, Jianmin Sun, Yuqing Li, Hehe Kong, Fanyu eng England 2019/08/07 Food Chem. 2019 Dec 15; 301:125307. doi: 10.1016/j.foodchem.2019.125307. Epub 2019 Aug 1" |
