The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas

Hyun Jeong Lee, In Hee Cho, Kyung Eun Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

Differences in the compositions of volatiles from dried omija fruits (Schisandra chinensis Baillon) cultivated in different areas (Mungyeong, Jangsu, Jechon, and Hoengseong) in South Korea were determined by applying principal component analysis to gas chromatography-mass spectrometry data sets. Quantitative assessments revealed that terpene hydrocarbons, such as germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, and (E)-β-farnesene, were the main volatiles in all omija fruit samples. On the other hand, (E)-β-ocimene, calarene, (E)-β-farnesene, β-selinene, nonanal, 2-methylbutanoic acid, benzoic acid, 2,3-butanediol, and phenethyl alcohol were the major volatile components that contributed to the discrimination between omija fruit samples from the four cultivation areas. In addition, aroma-active compounds in four dried omija fruits were investigated and compared by gas chromatography-olfactometry using aroma extract dilution analysis. (E)-β-Ocimene (floral and herbaceous), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methylfurfural (burnt sugar-like and sweet), and α-terpinene (minty, green, and fresh) were important aroma-active compounds in all omija samples. Interestingly, the flavor dilution factors of most aroma-active compounds were lower for omija sample cultivated in Hoengseong than for those cultivated in Mungyeong, Jangsu, and Jechon.

Original languageEnglish
Pages (from-to)8338-8346
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number15
DOIs
StatePublished - 10 Aug 2011

Keywords

  • aroma extract dilution analysis
  • aroma-active compound
  • dried omija fruits (Schisandra chinensis Baillon)
  • principal component analysis
  • volatile component

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