TY - JOUR
T1 - Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
AU - Yang, Wenxi
AU - Cadwallader, Keith R.
AU - Liu, Yuping
AU - Huang, Mingquan
AU - Sun, Baoguo
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/6/1
Y1 - 2019/6/1
N2 - Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GC-O, while those of intermediate- and semi-volatility were determined by solvent-assisted flavor evaporation-aroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFE-AEDA, (E,E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E,E)-bis-(1-propenyl) disulfide and (E,Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS.
AB - Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GC-O, while those of intermediate- and semi-volatility were determined by solvent-assisted flavor evaporation-aroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFE-AEDA, (E,E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E,E)-bis-(1-propenyl) disulfide and (E,Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS.
KW - Flavor
KW - Gas chromatography-mass spectrometry
KW - Gas chromatography-olfactometry
KW - Odorants
KW - Sensory descriptive analysis
KW - Toona sinensis
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U2 - 10.1016/j.foodchem.2018.12.112
DO - 10.1016/j.foodchem.2018.12.112
M3 - Article
C2 - 30711100
AN - SCOPUS:85060286027
SN - 0308-8146
VL - 282
SP - 153
EP - 163
JO - Food chemistry
JF - Food chemistry
ER -