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- Title
Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage.
- Authors
Liu, Binshan; Xu, Shiqi; Dong, Zhizhong; Liu, Yuping; Wei, Xiaoming; Shao, Danqing
- Abstract
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.
- Subjects
FLAVOR; STORAGE; BLOOD coagulation factor VIII; GAS chromatography/Mass spectrometry (GC-MS); ACETOIN; FOOD aroma
- Publication
Molecules, 2021, Vol 26, Issue 24, p7647
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules26247647