| Title: | Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis |
| Author(s): | Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y; |
| Address: | "Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: Wjing2188@163.com. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: theerlking@163.com. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: liubing960911@163.com. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: cherylwwang@163.com. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: wrf18766537165@163.com. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zh_ningts@btbu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: yuyang@btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.136909 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine" |
| Keywords: | Odorants/analysis *Allium Onions *Volatile Organic Compounds/chemistry Aroma extract dilution analysis Aroma recombination and omission Aroma-active compounds Flavor Green onion (Allium fistulosum L.) Odor activity values Sensory analysis; |
| Notes: | "MedlineWang, Jing Qiao, Lina Liu, Bing Wang, Junyi Wang, Ruifang Zhang, Ning Sun, Baoguo Chen, Haitao Yu, Yang eng England 2023/07/30 Food Chem. 2023 Dec 15; 429:136909. doi: 10.1016/j.foodchem.2023.136909. Epub 2023 Jul 20" |
