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J Food Sci

Title:		Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)
Author(s):		Kang W; Li Y; Xu Y; Jiang W; Tao Y;
Address:		"College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhang 050018, PR China"
Journal Title:		J Food Sci
Year:		2012
Volume:		20120925
Issue:		10
Page Number:		C1030 - C1035
DOI:		10.1111/j.1750-3841.2012.02747.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The aroma-active compounds in Chinese bayberry were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry techniques. The volatile compounds were extracted using Liquid-liquid extraction, solvent-assisted flavor evaporation and headspace solid-phase microextraction (HS-SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4-terpineol, linalool oxide, linalool, benzyl alcohol, alpha-methylbenzyl alcohol, beta-phenylethanol, 3-methylbutanoic acid and acetic acid, and so on. Moreover, HS-SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, beta-caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits"
Keywords:		"Acyclic Monoterpenes Benzyl Alcohol/analysis Benzyl Alcohols/analysis Chromatography, Gas/*methods Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Liquid-Liquid Extraction/methods Monoterpenes/analysis Myrica/*chemistry Odorants/*analysis Ph;"
Notes:		"MedlineKang, Wenhuai Li, Yan Xu, Yan Jiang, Wenguang Tao, Yongsheng eng Research Support, Non-U.S. Gov't 2012/09/27 J Food Sci. 2012 Oct; 77(10):C1030-5. doi: 10.1111/j.1750-3841.2012.02747.x. Epub 2012 Sep 25"