Shuqi Wang, Haoyue Liu, Tian Xie, Ning Zhang, Jie Sun, Haitao Chen, Baoguo Sun
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引用次数: 1
Abstract
Donkey broth has a unique aroma and is affected by cooking time. Five donkey broth samples of different stewing time were prepared. The volatile components were extracted by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectroscopy (GC-MS). According to the result, a total of 45 volatile aroma compounds were identified in five donkey broths (stewing time of 0 min, 1, 2, 3 and 4 h respectively). In terms of gas chromatography-olfactometry (GC-O) analysis, aroma extraction dilution analysis (AEDA) and calculating odor activity values (OAVs), respective 26 and 15 aroma active compounds were pointed out significantly in five donkey broths. Twelve odorants including 2-methyl pentanal, 3-hydroxyl-2-butanone, hexanal, dimethyl trisulfide, nonanal, 3-(Methylthio)propanal, 2-ethyl-1-hexanol, benzaldehyde, 4-methoxyallylbenzene, (E,E)-2,4-nonadienal, delta-hexalactone and octanoic acid were characterized as the common aroma active compounds existed in donkey broths with different stewing time. Principal component analysis (PCA) and sensory evaluation results characterized the difference of aroma profiles for the five different donkey broths, which showed that the duration of the stewing time had an important effect on the general flavor of donkey broth.
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.