Key Odor-Active Compounds in Raw Green and Red <i>Toona sinensis</i> (A. Juss.) Roem. and Their Changes during Blanching
作者:Xiaoting Zhai、Michael Granvogl
DOI:10.1021/acs.jafc.0c02012
日期:2020.7.8
(E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quantitative data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3
芳香提取物稀释分析和顶空香气稀释分析中的应用揭示生绿51种气味剂香椿和54种气味物质在生红香椿在8-4096风味稀释因子范围。(E,E)-2,4-癸二醛,壬醛,2,3,5-三甲基吡嗪,(E,Z)-和(Z,Z)-二-1-丙烯基三硫化物,2-甲氧基苯酚和4-乙基苯酚被首次确定为中华T的关键气味。绿色和红色中华丁香在香气特征,风味稀释因子,定量数据和气味活性值之间的明显差异证实了(E,(E)-,(E,Z)-和(Z,Z)-di-1-丙烯基二硫化物,(E,E)-,(E,Z)-和(Z,Z)-di-1-丙烯基三硫化物,顺式和反式-2-巯基3,4-二甲基-2,3-二氢噻吩和二甲基硫醚引起每个品种的明显硫磺味。此外,己醛,(E)-2-己烯醛,(E)-2-己烯-1-醇和(E,Z)-2,6-壬二烯醛导致绿色丁香中产生绿色气味。2-甲氧基苯酚和4-乙基苯酚有助于红色中华T的强烈酚类香气。变白中华绒螯蟹的定量实验和