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(AE
DA)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(S
IDA)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。