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Food Chem

Title:		Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
Author(s):		Yang W; Cadwallader KR; Liu Y; Huang M; Sun B;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, IL 61801, USA. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: liuyp@th.btbu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		Food Chem
Year:		2019
Volume:		20190103
Issue:
Page Number:		153 - 163
DOI:		10.1016/j.foodchem.2018.12.112
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GC-O, while those of intermediate- and semi-volatility were determined by solvent-assisted flavor evaporation-aroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFE-AEDA, (E,E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E,E)-bis-(1-propenyl) disulfide and (E,Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS"
Keywords:		"Chromatography, Gas Gas Chromatography-Mass Spectrometry Hot Temperature Indicator Dilution Techniques Meliaceae/*chemistry/metabolism Odorants/*analysis Olfactometry/*methods Volatile Organic Compounds/analysis Volatilization Flavor Gas chromatography-ol;"
Notes:		"MedlineYang, Wenxi Cadwallader, Keith R Liu, Yuping Huang, Mingquan Sun, Baoguo eng England 2019/02/04 Food Chem. 2019 Jun 1; 282:153-163. doi: 10.1016/j.foodchem.2018.12.112. Epub 2019 Jan 3"