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 language | English |
|---|---|
| Pages (from-to) | 828-835 |
| Number of pages | 8 |
| Journal | Food Research International |
| Volume | 105 |
| DOIs | |
| State | Published - Mar 2018 |
Bibliographical note
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
Keywords
- Aroma dilution analyses
- Aroma-active compound
- Chinese quince
- Gas chromatography-olfactometry
- Gas chromatography–mass spectrometry
- Headspace solid phase microextraction
- High vacuum distillation