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J Agric Food Chem

Title:		"Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value"
Author(s):		Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University; Beijing Key Laboratory of Flavor Chemistry; and Beijing Laboratory for Food Quality and Safety, Beijing 100048, China"
Journal Title:		J Agric Food Chem
Year:		2018
Volume:		20180104
Issue:		3
Page Number:		689 - 694
DOI:		10.1021/acs.jafc.7b04839
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction. Using aroma extract dilution analysis based on gas chromatography-mass spectrometry and gas chromatography-olfactometry, 31 aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 2187 were identified by comparison of their odor characteristics, MS data, and retention indices with those of reference compounds. To further determine their contribution to the aroma of BD, the odorants isolated using SAFE with FD factors >/=9 were quantified, and their odor activity values (OAVs; ratio of concentration to the respective odor threshold in water) were calculated. Eleven compounds were found to have OAVs >/= 1, which indicated they were the potent odorants that contributed substantially to the characteristic aroma of BD. Among the 11 odorants, (E,Z)-2,6-nonadienal, eugenol, methional, p-cresol, 1-octen-3-one, and 3-methylbutanoic acid were not previously identified in BD"
Keywords:		Beverages/*analysis China Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Olfactometry Smell Taste Vigna/*chemistry Volatile Organic Compounds/*chemistry Aeda Beijing douzhi Gc-o Oav aroma-active compounds quanti;
Notes:		"MedlineHuang, Jia Liu, Yuping Yang, Wenxi Liu, Yingqiao Zhang, Yu Huang, Mingquan Sun, Baoguo eng 2017/12/21 J Agric Food Chem. 2018 Jan 24; 66(3):689-694. doi: 10.1021/acs.jafc.7b04839. Epub 2018 Jan 4"