| Title: | Identification of Odor Active Compounds in Physalis peruviana L |
| Author(s): | Majcher MA; Scheibe M; Jelen HH; |
| Address: | "Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, Gabriela Narutowicza 11/12, 80-233 Gdansk, Poland" |
| DOI: | 10.3390/molecules25020245 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace-solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results" |
| Keywords: | Acyclic Monoterpenes/analysis/chemistry Aldehydes/chemistry Esters/analysis Flavoring Agents/*chemistry/isolation & purification Fruit/*chemistry Furans/analysis/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Olfactometry/method; |
| Notes: | "MedlineMajcher, Malgorzata A Scheibe, Magdalena Jelen, Henryk H eng DEC-2012/07/N/ST4/00629/Narodowe Centrum Nauki/ Switzerland 2020/01/16 Molecules. 2020 Jan 7; 25(2):245. doi: 10.3390/molecules25020245" |
