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J Agric Food Chem

Title:		Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science
Author(s):		Wagner J; Schieberle P; Granvogl M;
Address:		"Lehrstuhl fur Lebensmittelchemie, Technische Universitat Munchen , Lise-Meitner-Strasse 34, D-85354 Freising, Germany"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20161219
Issue:		1
Page Number:		132 - 138
DOI:		10.1021/acs.jafc.6b04499
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 4-hydroxy-3-methoxybenzaldehyde, 3-hydroxy-2-methyl-4H-pyran-4-one, and 2-methoxyphenol (all 1024). Forty-two substances were quantitated by stable isotope dilution assays (SIDAs), and odor activity values (OAVs; ratio of concentration to the respective odor threshold) were calculated revealing OAVs >/= 1 for 29 compounds. Thereby, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 2,3-butanedione, 2-methoxyphenol, and 1,8-cineole showed the highest OAVs in Succus Liquiritiae. To validate the obtained data, a reconstitution model based on an aqueous sucrose solution (50%) was prepared, containing all 29 odorants with an OAV >/= 1 in their naturally occurring concentrations. The recombinate elicited an aroma profile matching very well with the profile of the original heat-processed licorice, proving the correct identification and quantitation of all key aroma compounds of Succus Liquiritiae"
Keywords:		Flavoring Agents/*chemistry Food Handling Gas Chromatography-Mass Spectrometry Glycyrrhiza/*chemistry Hot Temperature Odorants/analysis Volatile Organic Compounds/chemistry Succus Liquiritiae aroma extract dilution analysis aroma recombination heat-proces;
Notes:		"MedlineWagner, Juliane Schieberle, Peter Granvogl, Michael eng 2016/12/20 J Agric Food Chem. 2017 Jan 11; 65(1):132-138. doi: 10.1021/acs.jafc.6b04499. Epub 2016 Dec 19"