Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Wenxi Yang, Keith R. Cadwallader, Yuping Liu, Mingquan Huang, Baoguo Sun

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)153-163
Number of pages11
JournalFood chemistry
Volume282
DOIs
StatePublished - Jun 1 2019

Keywords

  • Flavor
  • Gas chromatography-mass spectrometry
  • Gas chromatography-olfactometry
  • Odorants
  • Sensory descriptive analysis
  • Toona sinensis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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