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Food Res Int

Title:		Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry
Author(s):		Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y;
Address:		"Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany. University of Prishtina, Faculty of Natural Sciences, Department of Chemistry, Mother Teresa str., 10000 Pristina, Prishtina, Republic of Kosovo. University of Prishtina, Faculty of Mathematics and Natural Sciences, Department of Biology, Mother Theresa str., 10000 Prishtina, Republic of Kosovo. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de"
Journal Title:		Food Res Int
Year:		2019
Volume:		20181102
Issue:
Page Number:		514 - 522
DOI:		10.1016/j.foodres.2018.10.093
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and green tea. The characteristic aroma of S. albanica was analyzed for the first time by employing advanced molecular sensory techniques coupled with multiple headspace solid phase microextraction (MHS-SPME). Thirty-six different odor impressions were perceived, and 34 corresponding compounds were identified by a gas chromatography system equipped with a mass spectrometric detector and an olfactory detection port. By aroma dilution analysis, sixteen key odorants with flavor dilution factors higher than 16 were identified. Their respective concentrations were quantified by means of MHS-SPME according to the determined beta values (0.43-0.83), and odor activity values (OAVs) were calculated. (E,Z)-2,6-Nonadienal (green, melon-like, and sweetish odor; OAV 20,046), followed by linalool (floral and citrus-like odor; OAV 10,563), (Z)-6-nonenal (cucumber-like, green, and melon-like odor; OAV 4200), ethyl isobutyrate (floral and fruity odor; OAV 1315), and (E)-2-nonenal (green and fatty odor; OAV 1062) were representative odorants contributing to the overall aroma of S. albanica. Differences between stems, leaves, and flowers of S. albanica with regard to the key odorants were also presented. Intensely green and floral aromas of the leaves and flowers were greatly attributed to (E,Z)-2,6-nonadienal and linalool, respectively. Apart from these compounds, (Z)-6-nonenal contributed to the overall aroma of the stems as well"
Keywords:		"Aldehydes/analysis/chemistry Gas Chromatography-Mass Spectrometry/*methods Kosovo Odorants/*analysis Phytochemicals/analysis/chemistry Plant Components, Aerial/chemistry Sanguisorba/*chemistry Solid Phase Microextraction/*methods (E)-2-Nonenal (PubChem CI;"
Notes:		"MedlineSabbatini, Andrea Jurnatan, Yana Fraatz, Marco Alexander Govori, Sevdije Haziri, Arben Millaku, Fadil Zorn, Holger Zhang, Yanyan eng Research Support, Non-U.S. Gov't Canada 2019/04/20 Food Res Int. 2019 Jun; 120:514-522. doi: 10.1016/j.foodres.2018.10.093. Epub 2018 Nov 2"