| Title: | Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments |
| Author(s): | Sheng X; Lin Y; Cao J; Ning Y; Pang X; Wu J; Kong F; |
| Address: | "Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Sweet osmanthus (Osmanthus fragrans Lour.) (OF) is one of the ten most famous flowers in China for its unique and delicate fragrance. A combined solid-phase microextraction and solvent-assisted flavor evaporation method was used to accurately capture the overall aromatic profile and characterize the predominant odorants of fresh osmanthus with the help of gas chromatography (GC)-olfactometry and comprehensive two-dimensional GC-quadrupole time-of-flight mass spectrometry (GC x GC-QTOF-MS). Twenty-six volatiles were identified for the first time in OF. A total of 23 potent odorants, dominated by monoterpene oxides and C(6) aliphatic aldehydes, were identified. The efficacy of pectinase, beta-glucosidase, and their combination on the aroma enhancement of OF was evaluated by quantitation of the target aroma components using GC-triple quadrupole-MS. The total concentration of key aroma components increased in all three enzyme treatment groups, and the increase was more significant in two beta-glucosidase-treated groups. Changes in odor activity values and odor spectrum values of key odorants indicated that the pectinase-treated sample had more prominent floral, green, and potato-like scents. In contrast, the beta-glucosidase-treated sample had more dominant floral, woody, almond-like, and fruity notes but less green odor, which was confirmed by sensory evaluation. beta-Glucosidase and pectinase complement one another very well, and together, promote a remarkable aroma enhancement in OF" |
| Keywords: | Biocatalysis China Flavoring Agents/*chemistry/isolation & purification Flowers/chemistry Food Handling Gas Chromatography-Mass Spectrometry Odorants/*analysis Oleaceae/*chemistry Polygalacturonase/*chemistry Solid Phase Microextraction Volatile Organic C; |
| Notes: | "MedlineSheng, Xiaojing Lin, Yingnan Cao, Jianmin Ning, Yang Pang, Xueli Wu, Jihong Kong, Fanyu eng Comparative Study 2020/12/29 J Agric Food Chem. 2021 Jan 13; 69(1):332-344. doi: 10.1021/acs.jafc.0c06244. Epub 2020 Dec 28" |
