TY - JOUR
T1 - Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses
AU - Choi, Ji Young
AU - Lee, Sang Mi
AU - Lee, Hyong Joo
AU - Kim, Young Suk
N1 - Funding Information:
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Export Promotion Technology Development Program (No. 315043-3 ) and the High Value-added Food Technology Development Program (No. 317035-03 ), funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA).
Publisher Copyright:
© 2017
PY - 2018/3
Y1 - 2018/3
N2 - 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.
AB - 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.
KW - Aroma dilution analyses
KW - Aroma-active compound
KW - Chinese quince
KW - Gas chromatography-olfactometry
KW - Gas chromatography–mass spectrometry
KW - Headspace solid phase microextraction
KW - High vacuum distillation
UR - http://www.scopus.com/inward/record.url?scp=85037539323&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2017.12.015
DO - 10.1016/j.foodres.2017.12.015
M3 - Article
C2 - 29433279
AN - SCOPUS:85037539323
VL - 105
SP - 828
EP - 835
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -