| Title: | "Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study" |
| Author(s): | Zhang J; Li M; Zhang H; Pang X; |
| 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: zhangjiguang@caas.cn. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, China. China National Tobacco Quality Supervision & Test Centre, Zhengzhou 450001, China. 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" |
| DOI: | 10.1016/j.foodchem.2021.131104 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) >/=1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that alpha-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor" |
| Keywords: | Flavoring Agents *Mentha *Mentha spicata Odorants/analysis Plant Breeding *Volatile Organic Compounds Aroma extract dilution analysis Aroma-active compound Mint Odor activity value Potential odorant marker; |
| Notes: | "MedlineZhang, Jiguang Li, Man Zhang, Hongfei Pang, Xueli eng England 2021/09/20 Food Chem. 2022 Mar 1; 371:131104. doi: 10.1016/j.foodchem.2021.131104. Epub 2021 Sep 9" |
