Characterization of (<i>E</i>,<i>E</i>,<i>Z</i>)-2,4,6-Nonatrienal as a Character Impact Aroma Compound of Oat Flakes
作者:Christian Schuh、Peter Schieberle
DOI:10.1021/jf051601i
日期:2005.11.1
characteristic cereal-like, sweet aroma of oat flakes, an aroma extract dilution analysis (AEDA) was applied to a distillate prepared by solvent extraction/vacuum distillation from commercial oat flakes. Among the nine aroma-active compounds detected by gas chromatography-olfactometry and AEDA in the flavor dilution (FD) factor range of 4-1024, eight odorants, for example, (E)-beta-damascenone, (Z)-3-hexenal
为了鉴定出具有谷物样特征的燕麦片香气的化合物,将香精提取物稀释分析(AEDA)应用于通过溶剂萃取/真空蒸馏从商用燕麦片制得的馏出物中。用气相色谱-嗅觉法和AEDA检测的9种芳香活性化合物的风味稀释(FD)因子范围为4-1024,其中有8种气味剂,例如(E)-β-大马烯酮,(Z)-3-己烯醛和丁酸,仅显示低FD因子。但是,检测到一种典型的谷物香气,检测到片状甜味,FD系数最高,为1024。通过质谱和核磁共振测量,然后合成(E,E,Z)-2,4,6 -非食用,在空气中的气味阈值极低时为0.0002 ng / L,表现出强烈的燕麦片状气味,被确定为片状的主要气味。通过新开发的稳定同位素稀释分析,使用合成的碳13标记的非芳香族化合物作为内标,每公斤薄片中13杯(E,E,Z)-2,4,6-非芳香族化合物的浓度被测量。模型研究表明亚麻酸是燕麦中非芳香族化合物的前体。