Identification of volatile compounds contributing to pennycress aroma

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Peishan Luo, Gary Reineccius
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引用次数: 0

Abstract

The volatile compounds inherent to wild-type pennycress seeds were determined using solvent-assisted flavour extraction (SAFE), combined with gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). In this research, twenty-nine aroma-active compounds were detected via GC-O. With the aid of gas chromatography–mass spectrometry (GC-MS), retention indices, aroma descriptors and standard chemical verification, ten volatile compounds were positively identified: 2,5−/2,6-dimethyl-3-methoxypyrazine (grassy), allyl isothiocyanate (mustard, horseradish, onion), hexanal (green), (E)-2-octenal (earthy), acetic acid (sour), (E)-2-nonenal (woody), 1-octanol (grassy), 1-nonanol (green), 2-methylbutanoic acid/3-methylbutanoic acid (cheesy) and phenethyl alcohol (rose-like). By matching odour descriptions, mass spectra and retention indices, seven additional volatile compounds were tentatively identified: 1-pentanol, octanal, (E)-2-penten-1-ol, (E)-2-heptenal, (Z)-3-hexen-1-ol, (E, E)-3,5-octadien-2-one and pentanoic acid. These results provide an aroma analysis of pennycress, which can be useful in providing direction for pennycress breeding programs or tailored processing steps to eliminate the undesirable aroma components limiting the use as a food ingredient.

Abstract Image

pennygrass香气挥发性成分的鉴定
采用溶剂辅助风味提取法(SAFE)、气相色谱-嗅觉法(GC-O)和香气提取稀释分析法(AEDA)对野生型pennycrea种子的挥发性成分进行了测定。本研究通过GC-O检测到29种芳香活性化合物。通过气相色谱-质谱(GC-MS)、保留指数、香气描述词和标准化学验证,鉴定出10种挥发性化合物:2,5−/2,6-二甲基-3-甲氧基吡嗪(草状)、异硫氰酸烯丙酯(芥菜、辣根、洋葱)、己醛(绿色)、(E)-2-辛醛(土状)、乙酸(酸性)、(E)-2-壬烯醛(木质)、1-辛醇(草状)、1-壬醇(绿色)、2-甲基丁酸/3-甲基丁酸(奶酪状)和苯乙醇(玫瑰状)。通过匹配气味描述、质谱和保留指数,初步鉴定出7种挥发性化合物:1-戊醇、辛烷醇、(E)-2-戊烯-1-醇、(E)-2-庚烯、(Z)-3-己烯-1-醇、(E, E)-3、5-辛烷-2- 1和戊酸。这些结果为矢车菊的香气分析提供了有益的指导,可以为矢车菊的育种计划或定制加工步骤提供指导,以消除限制其作为食品原料使用的不良香气成分。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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