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Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses

Title
Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses
Authors
Choi J.Y.Lee S.M.Lee H.J.Kim Y.-S.
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2018
Journal Title
Food Research International
ISSN
0963-9969JCR Link
Citation
vol. 105, pp. 828 - 835
Keywords
Aroma dilution analysesAroma-active compoundChinese quinceGas chromatography-olfactometryGas chromatography–mass spectrometryHeadspace solid phase microextractionHigh vacuum distillation
Publisher
Elsevier Ltd
Indexed
SCI; SCIE; SCOPUS scopus
Abstract
Aroma-active compounds in the peel and pulp of Chinese quince fruits were extracted by high-vacuum distillation (HVD) and headspace solid-phase microextraction (HS-SPME) methods and identified by gas chromatography-olfactometry (GC-O) combined with aroma dilution analyses. Ethyl 2-methylpropanoate, ethyl (E)-2-butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, β-ionone, ethyl nonanoate, and γ-decalactone were detected as the potent aroma-active compounds (log3FD factors ≥ 5) in the peel of Chinese quince, while hexanal, (Z)-3-hexenal, and (Z)-3-hexenol, which have a green odor note, were potent aroma-active compounds with high log3FD factors (≥ 3) in the pulp of Chinese quince. In particular, ethyl propanoate, ethyl (E)-2-butenoate, and (Z)-3-hexenyl acetate—which had sweet and fruity aroma notes with relatively high FD factors—were detected in the samples extracted by HS-SPME. © 2017
DOI
10.1016/j.foodres.2017.12.015
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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