作者:Rainer Schmitt、Michael Cappi、Gwendola Pollner、Veronika Greger
DOI:10.1021/acs.jafc.6b04677
日期:2018.3.14
compound, and vanillin. Quantitative measurements performed by application of stable isotope dilution assays (SIDA), followed by a calculation of odor activity values (OAVs), resulted in the revelation of 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and (Z)-3-hexenal as important contributors to the flavor of Dushi Buttons.
对从食用花卉杜氏纽扣(Lippia dulcis)制备的香气提取物进行的香气提取物稀释分析(AEDA)结果检测到34种具有气味活性的化合物。确定了2-甲基丁酸甲酯,2-甲基丁酸乙酯,4-巯基-4-甲基-2-戊酮,未知的焦糖状化合物和香草醛的最高风味稀释度(FD)因子。通过应用稳定同位素稀释测定(SIDA)进行定量测量,然后计算气味活性值(OAV),得出了4-巯基-4-甲基-2-戊酮,芳樟醇,月桂烯,2-乙基丁酸甲酯,2-甲基丁酸甲酯和(Z)-3-己烯醛是Dushi Buttons风味的重要贡献者。