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

Ji Young Choi, Sang Mi Lee, Hyong Joo Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

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.

Original languageEnglish
Pages (from-to)828-835
Number of pages8
JournalFood Research International
Volume105
DOIs
StatePublished - Mar 2018

Keywords

  • Aroma dilution analyses
  • Aroma-active compound
  • Chinese quince
  • Gas chromatography-olfactometry
  • Gas chromatography–mass spectrometry
  • Headspace solid phase microextraction
  • High vacuum distillation

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