Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC x GC-O-MS

被引：70

作者：

Zhao, Mu ^{[1
]}

Li, Ting ^{[1
]}

Yang, Fan ^{[1
]}

Cui, Xinyue ^{[1
]}

Zou, Tingting ^{[1
]}

Song, Huanlu ^{[1
]}

Liu, Ye ^{[1
]}

机构：

[1] Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 385卷

关键词：

Zanthoxylum bungeanum; GC-O-MS; GC x GC-O-MS; AEDA; OAV; FLAVOR COMPOUNDS;

D O I：

10.1016/j.foodchem.2022.132659

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC x GC-O-MS). The key aroma-active compounds were analyzed by the aroma extract dilution analysis and odor activity value. A total of 72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active. Meanwhile, 116 volatile compounds were identified by GC x GC-O-MS, of which 43 were aroma-active. These results revealed that myrcene, (+)-limonene, (E)-beta-ocimene, beta-cubebene, Germacrene D, cineole, linalool, and linalyl acetate were the key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum.

引用

页数：11