|
1
|
Sheng X, Li X, Lu X, Liu X, Tang W, Yu Z, Liu X, Zhang F, Huang Q, Huang M. Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach. Food Chem X 2024; 24:101892. [PMID: 39498252 PMCID: PMC11533618 DOI: 10.1016/j.fochx.2024.101892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2024] [Revised: 10/01/2024] [Accepted: 10/10/2024] [Indexed: 11/07/2024] Open
Abstract
Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC-MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contributors to RRT's aroma, based on high OAVs. Aroma recombination and omission tests confirmed 18 key aroma compounds in RRT while 2,5-Dimethyl-4-methoxy-3(2H)-furanone, hexanal, furfuryl acetate, furaneol acetate, and benzaldehyde as critical aroma compounds. The σ-τ graph revealed additive interactions among primary aroma compounds, indicating synergistic effects on RRT's overall aroma profile. Longli produced the most fragrant RRT at the lowest elevation of the four producing areas.
Collapse
Affiliation(s)
- Xiaofang Sheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China
| | - Xinxin Lu
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiaohui Liu
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Weiyuan Tang
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Zhihai Yu
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiaozhu Liu
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Fei Zhang
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Mingzheng Huang
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| |
Collapse
|
|
2
|
Serafim F, Pereira-Filho ER, Franco D. Chemical data as markers of the geographical origins of sugarcane spirits. Food Chem 2016; 196:196-203. [DOI: 10.1016/j.foodchem.2015.09.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 09/10/2015] [Accepted: 09/10/2015] [Indexed: 11/30/2022]
|