| Title: | Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage |
| Author(s): | Liu B; Xu S; Dong Z; Liu Y; Wei X; Shao D; |
| Address: | "School of Light Industry, Beijing Technology & Business University, Beijing 100048, China. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. COFCO Nutrition and Health Research Institute, Beijing 102209, China" |
| DOI: | 10.3390/molecules26247647 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography-mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors >/= 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs >/= 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound" |
| Keywords: | Flavoring Agents/*analysis *Food Analysis Gas Chromatography-Mass Spectrometry Odorants/*analysis Volatile Organic Compounds/*analysis Gc-ms Gc-o key odorants odor-active value scallion pancake storage; |
| Notes: | "MedlineLiu, Binshan Xu, Shiqi Dong, Zhizhong Liu, Yuping Wei, Xiaoming Shao, Danqing eng 2017YFD0400501/the National Key Research and Development Program of China/ Switzerland 2021/12/25 Molecules. 2021 Dec 17; 26(24):7647. doi: 10.3390/molecules26247647" |
