Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments.
J Agric Food Chem
; 69(1): 332-344, 2021 Jan 13.
Article
en En
| MEDLINE
| ID: mdl-33370113
ABSTRACT
Sweet osmanthus (Osmanthus fragrans Lour.) (OF) is one of the ten most famous flowers in China for its unique and delicate fragrance. A combined solid-phase microextraction and solvent-assisted flavor evaporation method was used to accurately capture the overall aromatic profile and characterize the predominant odorants of fresh osmanthus with the help of gas chromatography (GC)-olfactometry and comprehensive two-dimensional GC-quadrupole time-of-flight mass spectrometry (GC × GC-QTOF-MS). Twenty-six volatiles were identified for the first time in OF. A total of 23 potent odorants, dominated by monoterpene oxides and C6 aliphatic aldehydes, were identified. The efficacy of pectinase, ß-glucosidase, and their combination on the aroma enhancement of OF was evaluated by quantitation of the target aroma components using GC-triple quadrupole-MS. The total concentration of key aroma components increased in all three enzyme treatment groups, and the increase was more significant in two ß-glucosidase-treated groups. Changes in odor activity values and odor spectrum values of key odorants indicated that the pectinase-treated sample had more prominent floral, green, and potato-like scents. In contrast, the ß-glucosidase-treated sample had more dominant floral, woody, almond-like, and fruity notes but less green odor, which was confirmed by sensory evaluation. ß-Glucosidase and pectinase complement one another very well, and together, promote a remarkable aroma enhancement in OF.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Poligalacturonasa
/
Beta-Glucosidasa
/
Oleaceae
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Aromatizantes
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Odorantes
País/Región como asunto:
Asia
Idioma:
En
Revista:
J Agric Food Chem
Año:
2021
Tipo del documento:
Article
País de afiliación:
China