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Food Res Int

Title:		"Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis"
Author(s):		He C; Li Z; Liu H; Zhang H; Wang L; Chen H;
Address:		"Luoyang Normal University, School of Food and Drug, Luoyang, Henan 471934, PR China. Electronic address: hechaojun2003@tom.com. Luoyang Normal University, School of Food and Drug, Luoyang, Henan 471934, PR China"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191226
Issue:
Page Number:		108948 -
DOI:		10.1016/j.foodres.2019.108948
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 29 odor-active compounds, which have aroma intensities ranging from 0.2 +/- 0.5 to 10.0 +/- 0.0 were detected by GC-O, whereas 14 compounds were detected as important odorants by quantitative analysis and odor activity values (OAVs). An aroma recombination model prepared by mixing 12 odor-active compounds with OAVs >/= 1 in an 'aroma-free' S. menglaensis matrix showed good similarity to the aroma of original S. menglaensis. Omission tests showed that in the overall aroma of S. menglaensis, 2-propionyl-3,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, 1-octen-3-ol, and linalool were the key odorants, and 2-acetyl-3,4,5,6-tetrahydropyridine, 2-propionylpyridine, and alpha-ionone were also important"
Keywords:		Acanthaceae/*chemistry Female Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry/methods Humans Male Odorants/*analysis Volatile Organic Compounds/analysis Young Adult Aroma recombination Gc-o Oav Odor-active compound Omission test Semnostachy;
Notes:		"MedlineHe, Chaojun Li, Ziyong Liu, Hongxia Zhang, Haining Wang, Liye Chen, Hong eng Research Support, Non-U.S. Gov't Canada 2020/04/06 Food Res Int. 2020 May; 131:108948. doi: 10.1016/j.foodres.2019.108948. Epub 2019 Dec 26"