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Food Chem

Title:		Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis
Author(s):		Xia T; Su S; Guo K; Wang L; Tang Z; Huo J; Song H;
Address:		"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China. Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: wanglijin@btbu.edu.cn. Forestry and Agricultural Academy of the Greater Khingan Mountains, Jiagedaqi 165000, China. College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150006, China. Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: songhl@th.btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230707
Issue:
Page Number:		136821 -
DOI:		10.1016/j.foodchem.2023.136821
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Blue honeysuckle (Lonicera caerulea L.) berries are nutritionally rich and unique in flavor. However, its aroma compounds have not been known well. In this study, the key aroma-active compounds in 8 different varieties of blue honeysuckle berries were studied by sensory-directed analysis. Sensory evaluation suggested that the aroma profile of blue honeysuckle berry was fruity, floral, grassy, sweet, and sour. A total of 68 aroma compounds were detected by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC x GC-O-MS). Then, aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that 12 compounds were indicated to be the major aroma contributors. According to the principal component analysis (PCA) results, eight varieties were divided into three categories for their differences on alcohols and terpenoids content. Finally, the aroma recombination and omission experiments determined that linalool, hexanal, eucalyptol, octanal, nonanal, and ethyl 2-methylbutyrate were the key aroma-active compounds in blue honeysuckle berries"
Keywords:		Odorants/analysis *Lonicera Fruit/chemistry Olfactometry/methods Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Aeda Aroma-active compounds Berry Blue honeysuckle GCxGC-O-MS Oav;
Notes:		"MedlineXia, Tianze Su, Shang Guo, Kunlun Wang, Lijin Tang, Zhongqiu Huo, Junwei Song, Huanlu eng England 2023/07/22 Food Chem. 2023 Dec 15; 429:136821. doi: 10.1016/j.foodchem.2023.136821. Epub 2023 Jul 7"