Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages.
Food Chem X
; 23: 101568, 2024 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-39022788
ABSTRACT
Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecular sensory science. A total of 134 volatiles including 25 odorants, were analyzed by gas chromatography-mass spectrometry/pulsed flame photometric detector (GC-MS/PFPD) and multidimensional GC-MS/olfactory (MDGC-MS/O). The total volatile content varied among pomelo flowers at different developmental stages (stage-III > stage-II > stage-I) and among different organs of pomelo flowers (petal > pistil > stamen). Linalool was an important odorant with a high OAV, and floral/fruity comprised the predominant aroma profile. Four odorants, ethyl 2-methylbutanoate, linalool, ß-myrcene, and 2-butenal, were selected based on variable importance in projection (VIP) values and contributed mainly to the discrimination of pomelo flowers at three different developmental stages. Linalool, ß-myrcene, d-limonene, and ethyl hexanoate were potential markers for evaluating flavor differences in pomelo floral organs.
(E,E)-2,4-heptadienal (PubChem CID: 5283321); (E,Z)-2,6-nonadienal (PubChem CID: 643731); 2-butenal (PubChem CID: 447466); Different developmental stages; Edible flowers; Ethyl 2-methylbutanoate (PubChem CID: 24020); Odorants; Potential odorant marker; Volatiles; and (E)-2-hexenal (PubChem CID: 5281168) were obtained; citral (PubChem CID: 638011); d-limonene (PubChem CID:440917); ethyl hexanoate (PubChem CID: 31265); linalool (PubChem CID:6549); ß-myrcene (PubChem CID:31253)
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Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article