Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
Abstract
:1. Introduction
2. Results and Discussion
2.1. Potent Odor Compounds of SP
2.2. Quantitative Analysis and Determination of Key Odorants by OAVs
2.3. Recombination
2.4. Changes of Aroma Compounds during Storage
3. Materials and Methods
3.1. Materials
3.2. Chemicals
3.3. Isolation of Volatiles from SP by Direct Solvent Extraction−Solvent Assisted Flavor Evaporation (DSE-SAFE)
3.4. Analysis of Aroma-Active Compounds in SP
3.4.1. GC-MS Analysis
3.4.2. GC-FID-O Analysis
3.4.3. Identification of Aroma-Active Compound
3.4.4. Aroma Extract Dilution Analysis (AEDA)
3.4.5. Quantitation of Odor-Active Compounds
3.5. Quantitative Descriptive Analysis (QDA)
3.6. Measurement of Odor Detection Threshold in Water and Calculation of Odor Active Value (OAV)
3.7. Aroma Recombination
3.8. Determination of Changes of Odorant Concentrations and OAVs during Storage
3.9. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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No. | Compounds | LRI | Odor Descriptions c | FD d | Identification e | |
---|---|---|---|---|---|---|
DB-WAX a | HP-5MS b | |||||
Alcohols | ||||||
1 | 2-methyl-2-butanol | 1008 | - f | pungent | 256 | MS, RI, O, S |
2 | 3-penten-2-ol | 1179 | 782 | green | 2 | MS, RI, O |
3 | pentanol | 1259 | 771 | fusel, sweet | 2 | MS, RI, O, S |
4 | (E)-2-hexenol | 1294 | 859 | green, fresh | ˂2 g | MS, RI, O |
5 | hexanol | 1362 | 868 | green, fruity | ˂2 | MS, RI, O, S |
6 | 1-octen-3-ol | 1459 | 983 | mushroom, green | 4 | MS, RI, O, S |
7 | (E)-2-octenol | 1626 | 1062 | green, citrus | 2 | MS, RI, O, S |
8 | 2-furanmethanol | 1670 | 863 | sweet, caramellic | 128 | MS, RI, O, S |
9 | benzyl alcohol | 1892 | 1041 | floral, rose | ˂2 | MS, RI, O, S |
10 | phenethyl alcohol | 1932 | 1122 | floral, rose | 4 | MS, RI, O, S |
Aldehydes | ||||||
11 | hexanal | 1093 | 805 | green, aldehyde-like | 64 | MS, RI, O, S |
12 | 3-methyl-2-butenal | 1202 | 787 | fruity, sweet | 128 | MS, RI, O, S |
13 | nonanal | 1401 | 1105 | aldehyde, soapy | ˂2 | MS, RI, O, S |
14 | (E)-2-octenal | 1439 | 1057 | fresh, cucumber-like | 4 | MS, RI, O, S |
15 | furfural | 1470 | 838 | sweet, roasted | 8 | MS, RI, O, S |
16 | benzaldehyde | 1538 | 962 | nutty, almond | 2048 | MS, RI, O, S |
17 | (E,E)-2,4-decadienal | 1827 | 1316 | fatty | 2048 | MS, RI, O, S |
18 | 2-formylpyrrole | 2044 | - | musty, beefy | ˂2 | MS, RI, O, S |
19 | 5-hydroxymethylfurfural | 2519 | 1231 | fatty, buttery | 4 | MS, RI, O, S |
20 | vanillin | 2588 | 1399 | sweet, vanilla | 64 | MS, RI, O, S |
Ketones | ||||||
21 | acetoin | 1289 | 716 | sweet, creamy | 64 | MS, RI, O, S |
22 | acetol | 1302 | - | sweet, caramellic | ˂2 | MS, RI, O, S |
23 | cyclopentenone | 1364 | 805 | roasted | 512 | MS, RI, O, S |
24 | 2(5H)-furanone | 1771 | 921 | buttery | 32 | MS, RI, O, S |
25 | maltol | 1988 | 1116 | sweet, buttery | 4096 | MS, RI, O, S |
26 | 1-(2-furanyl)-2-hydroxyethanone | 2027 | 1082 | sweet | ˂2 | MS, RI, O |
27 | 2-pyrrolidinone | 2064 | - | pungent | ˂2 | MS, RI, O, S |
Lactones | ||||||
28 | γ-butyrolactone | 1643 | 913 | creamy, caramellic | 1024 | MS, RI, O, S |
29 | (±)-pantolactone | 2048 | 1038 | cotton | ˂2 | MS, RI, O, S |
30 | dihydro-4-hydroxy-2(3H)-furanone | 2619 | 1173 | sweet, creamy | 32 | MS, RI, O, S |
Acids | ||||||
31 | acetic acid | 1454 | - | sour | ˂2 | MS, RI, O, S |
32 | pentanoic acid | 1755 | 890 | sour, sweaty | 2 | MS, RI, O, S |
33 | hexanoic acid | 1858 | 1022 | sour, fatty | 2 | MS, RI, O, S |
34 | heptanoic acid | 1976 | 1086 | rancid, cheese | ˂2 | MS, RI, O |
35 | octanoic acid | 2088 | 1172 | fatty, waxy | 2 | MS, RI, O, S |
36 | nonanoic acid | 2197 | 1287 | waxy, cheese | 2 | MS, RI, O, S |
Sulfides | ||||||
37 | methyl propyl disulfide | 1240 | 933 | sulfury, onion-like | 4096 | MS, RI, O, S |
38 | dipropyl disulfide | 1389 | 1107 | sulfury, alliaceous | 4096 | MS, RI, O, S |
39 | dimethyl trisulfide | 1390 | 968 | sulfury, sauce-like | 256 | MS, RI, O, S |
40 | methyl propyl trisulfide | 1544 | 1151 | sulfury, garlic-like | 128 | MS, RI, O |
41 | dimethyl sulfoxide | 1590 | 852 | oily | 256 | MS, RI, O, S |
42 | dipropyl trisulfide | 1689 | 1329 | sulfury, garlic-like | 512 | MS, RI, O, S |
43 | (Z)-1-propenyl propyl trisulfide | 1797 | 1336 | sulfury, onion-like | 64 | MS, RI, O, S |
44 | (E)-1-propenyl propyl trisulfide | 1818 | 1344 | sulfury, onion-like | 128 | MS, RI, O, S |
45 | dimethyl sulfone | 1914 | 926 | sulfury, burnt | 512 | MS, RI, O, S |
46 | (Z)-3,6-diethyl-1,2,4,5-tetrathiane | 2217 | 1587 | sulfury, onion-like, sweet, salty | 32 | MS, RI, O, S |
47 | (E)-3,6-diethyl-1,2,4,5-tetrathiane | 2235 | 1592 | sulfury, onion-like, sweet, salty | 64 | MS, RI, O, S |
Others | ||||||
48 | pyrazine | 1215 | 731 | sweet, roasted | 128 | MS, RI, O, S |
49 | 2-pentylfuran | 1240 | 996 | green, earthy | 4096 | MS, RI, O, S |
50 | unknown | 1424 | - | sulfury, onion-like | 128 | - |
51 | unknown | 1456 | - | sulfury | 256 | - |
52 | naphthalene | 1760 | 1178 | pungent, tarry | 4 | MS, RI, O |
53 | 2-methylnaphthalene | 1874 | 1311 | floral, woody | 64 | MS, RI, O, S |
No. | Compounds | Quantitative ions (m/z) | Slope a | R2 | Concentration (μg/kg) b |
---|---|---|---|---|---|
1 | 2-methyl-2-butanol | 73 | 0.6120 | 0.997 | 12.41 ± 0.07 |
8 | 2-furanmethanol | 98 | 0.3591 | 0.995 | 1119 ± 8.09 |
11 | hexanal | 72 | 0.0592 | 0.992 | 553.03 ± 39.16 |
12 | 3-methyl-2-butenal | 83 | 0.2151 | 0.998 | 13.37 ± 1.04 |
15 | furfural | 96 | 0.7631 | 0.994 | 144.13 ± 0.05 |
16 | benzaldehyde | 106 | 0.9063 | 0.999 | 131.79 ± 0.29 |
17 | (E,E)-2,4-decadienal | 152 | 0.0911 | 1.000 | 164.46 ± 0.37 |
20 | vanillin | 152 | 1.3559 | 0.998 | 34.72 ± 0.32 |
21 | acetoin | 88 | 0.1120 | 1.000 | 177.9 ± 1.76 |
23 | cyclopentenone | 82 | 0.7047 | 0.998 | 67.68 ± 0.7 |
24 | 2(5H)-furanone | 84 | 0.2358 | 0.997 | 1642.24 ± 62.49 |
25 | maltol | 126 | 0.5552 | 0.995 | 5073.26 ± 20.19 |
28 | γ-butyrolactone | 86 | 0.1726 | 0.998 | 217.78 ± 2.77 |
30 | dihydro-4-hydroxy-2(3H)-furanone | 102 | 0.0623 | 0.997 | 1244.31 ± 20.75 |
37 | methyl propyl disulfide | 122 | 0.2886 | 0.995 | 28.9 ± 0.14 |
38 | dipropyl disulfide | 150 | 0.8402 | 0.996 | 35.56 ± 0.19 |
39 | dimethyl trisulfide | 126 | 1.1960 | 0.991 | 29.77 ± 0.26 |
41 | dimethyl sulfoxide | 78 | 0.5521 | 0.996 | 264.31 ± 2.5 |
42 | dipropyl trisulfide | 182 | 1.1046 | 0.990 | 9.92 ± 0.14 |
45 | dimethyl sulfone | 94 | 0.5662 | 0.994 | 120.34 ± 0.71 |
48 | pyrazine | 80 | 1.2723 | 0.995 | 41.12 ± 0.1 |
49 | 2-pentylfuran | 138 | 0.4601 | 0.998 | 19.65 ± 0.06 |
53 | 2-methylnaphthalene | 142 | 1.4490 | 0.992 | 16.93 ± 0.02 |
No. | Compound | Concentration (μg/kg) | DOT a | OAV |
---|---|---|---|---|
17 | (E,E)-2,4-decadienal | 164.46 | 0.027 b | 6091 |
39 | dimethyl trisulfide | 29.77 | 0.0099 b | 3007 |
37 | methyl propyl disulfide | 28.90 | 0.107 c | 270 |
11 | hexanal | 553.03 | 2.4 b | 230 |
42 | dipropyl trisulfide | 9.92 | 0.19 c | 52 |
25 | maltol | 5073.26 | 210 d | 24 |
21 | acetoin | 177.90 | 14 d | 13 |
53 | 2-methylnaphthalene | 16.93 | 3 d | 6 |
49 | 2-pentylfuran | 19.65 | 5.8 d | 3 |
24 | 2(5H)-furanone | 1642.24 | 714 c | 2 |
20 | vanillin | 34.72 | 53 d | ˂1 |
41 | dimethyl sulfoxide | 264.31 | 552.6 c | ˂1 |
30 | dihydro-4-hydroxy-2(3H)-furanone | 1266.84 | 3741 c | ˂1 |
38 | dipropyl disulfide | 35.56 | 130 d | ˂1 |
8 | 2-furanmethanol | 1119.00 | 4500 d | ˂1 |
16 | benzaldehyde | 131.79 | 750 d | ˂1 |
45 | dimethyl sulfone | 120.34 | 2158 c | ˂1 |
15 | furfural | 144.13 | 9562 d | ˂1 |
1 | 2-methyl-2-butanol | 12.41 | 20,000 d | ˂1 |
48 | pyrazine | 41.12 | 300,000 d | ˂1 |
28 | γ-butyrolactone | 217.78 | ˃1000 d | ˂1 |
No. | Compound | Concentration (μg/kg) at Different Storage Time a | ||||
---|---|---|---|---|---|---|
1 Month | 3 Months | 10 Months | 12 Months | 14 Months | ||
1 | 2-methyl-2-butanol | 12.41 ± 0.07a b | 11.76 ± 0.13b | 7.39 ± 0.08c | 9.69 ± 0.1d | 4.24 ± 0.04e |
8 | 2-furanmethanol | 1119 ± 8.09b | 1501.91 ± 15.73a | 237.55 ± 2.93d | 128.12 ± 3.39e | 1049.3 ± 13.85c |
11 | hexanal | 553.03 ± 39.16e *c | 1693.5 ± 16.6d * | 4668.21 ± 62.38c * | 18,618.34 ± 141.94b * | 24,307.34 ± 52.02a * |
12 | 3-methyl-2-butenal | 13.37 ± 1.04c | 8.63 ± 0.11cd | 8.5 ± 0.25d | 20.32 ± 4.47b | 37.46 ± 0.16a |
15 | furfural | 144.13 ± 0.05c | 171.9 ± 0.68a | 62.44 ± 0.44e | 97.37 ± 0.63d | 157.2 ± 2.91b |
16 | benzaldehyde | 131.79 ± 0.29d | 225.13 ± 0.42c | 133.42 ± 2.47d | 233.06 ± 1.62b | 322.99 ± 0.48a |
17 | (E,E)-2,4-decadienal | 164.46 ± 0.37b * | 175.19 ± 1.11a * | 55.54 ± 0.93e * | 97.83 ± 0.89d * | 160.07 ± 0.86c * |
20 | vanillin | 34.72 ± 0.32e | 95.86 ± 1.27c * | 46.17 ± 0.49d | 137.47 ± 2.85a * | 132.16 ± 0.71b * |
21 | acetoin | 177.9 ± 1.76d * | 292.22 ± 16.33c * | 114.4 ± 1.2e * | 353.62 ± 2.93a * | 337.72 ± 0.66b * |
23 | cyclopentenone | 67.68 ± 0.7e | 297.5 ± 0.53d | 347.1 ± 12.21c | 948.02 ± 5.22a | 403.15 ± 14.95b |
24 | 2(5H)-furanone | 1642.24 ± 62.49b * | 1996.08 ± 73.88a * | 663.38 ± 10.61d | 1262.45 ± 25.04c * | 1902.13 ± 7.01a * |
25 | maltol | 5073.26 ± 20.19d * | 7433.15 ± 17.67c * | 5072.21 ± 38.55d * | 8839.38 ± 484.83b * | 18,963.44 ± 119.53a * |
28 | γ-butyrolactone | 217.78 ± 2.77d | 387.77 ± 0.91b | 216.32 ± 2.04d | 329.89 ± 1.37c | 443.5 ± 2.01a |
30 | dihydro-4-hydroxy-2(3H)-furanone | 1244.31 ± 20.75b | 2223.08 ± 77.41a | 1043.69 ± 7.9c | 686.75 ± 9.46d | 1306.51 ± 11.56b |
37 | methyl propyl disulfide | 28.9 ± 0.14d * | 54.41 ± 0.25b * | 24.16 ± 0.18e * | 40.98 ± 0.01c * | 102.15 ± 0.89a * |
38 | dipropyl disulfide | 35.56 ± 0.19d | 109.25 ± 1.51c | 14.02 ± 0.2e | 146.3 ± 0.28b * | 282.7 ± 1.73a * |
39 | dimethyl trisulfide | 29.77 ± 0.26c * | 45.91 ± 0.46b * | 17.45 ± 0.16e * | 22.83 ± 0.08d * | 69.42 ± 0.71a * |
41 | dimethyl sulfoxide | 264.31 ± 2.5c | 479.97 ± 0.92b | 264.99 ± 2.58c | 688.51 ± 7.7a * | 686.37 ± 3.39a * |
42 | dipropyl trisulfide | 9.92 ± 0.14d * | 21.59 ± 0.41c * | 4.5 ± 0.13e * | 28.46 ± 0.44b * | 99.08 ± 1.6a * |
45 | dimethyl sulfone | 120.34 ± 0.71c | 173.55 ± 3.55b | 101.55 ± 4.38d | 172.68 ± 11.89b | 198.12 ± 1.14a |
48 | pyrazine | 41.12 ± 0.1d | 62.42 ± 1.86c | 36.8 ± 0.25e | 67.34 ± 0.38b | 85.24 ± 0.41a |
49 | 2-pentylfuran | 19.65 ± 0.06d * | 37.45 ± 0.35a * | 8.69 ± 0.08e * | 25.15 ± 1.12b * | 23.39 ± 0.82c * |
53 | 2-methylnaphthalene | 16.93 ± 0.02b * | 12.36 ± 0.14b * | 13.5 ± 0.3c * | 25.22 ± 0.02a * | 11.03 ± 0.08e * |
No. | Compound | OAV at Different Storage Time | ||||
---|---|---|---|---|---|---|
1 Month | 3 Months | 10 Months | 12 Months | 14 Months | ||
11 | hexanal | 230 | 706 | 1945 | 7758 | 10,128 |
17 | (E,E)-2,4-decadienal | 6091 | 6488 | 2057 | 3623 | 5929 |
20 | vanillin | ˂1 | 2 | ˂1 | 3 | 2 |
21 | acetoin | 13 | 21 | 8 | 25 | 24 |
24 | 2(5H)-furanone | 2 | 3 | ˂1 | 2 | 3 |
25 | maltol | 24 | 35 | 24 | 42 | 90 |
37 | methyl propyl disulfide | 270 | 509 | 226 | 383 | 955 |
38 | dipropyl disulfide | ˂1 | ˂1 | ˂1 | 1 | 2 |
39 | dimethyl trisulfide | 3007 | 4638 | 1763 | 2306 | 7012 |
41 | dimethyl sulfoxide | ˂1 | ˂1 | ˂1 | 1 | 1 |
42 | dipropyl trisulfide | 52 | 114 | 24 | 150 | 521 |
49 | 2-pentylfuran | 3 | 6 | 1 | 4 | 4 |
53 | 2-methylnaphthalene | 6 | 4 | 5 | 8 | 4 |
total | 9699 | 12,515 | 6053 | 14,306 | 24,676 |
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Liu, B.; Xu, S.; Dong, Z.; Liu, Y.; Wei, X.; Shao, D. Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage. Molecules 2021, 26, 7647. https://doi.org/10.3390/molecules26247647
Liu B, Xu S, Dong Z, Liu Y, Wei X, Shao D. Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage. Molecules. 2021; 26(24):7647. https://doi.org/10.3390/molecules26247647
Chicago/Turabian StyleLiu, Binshan, Shiqi Xu, Zhizhong Dong, Yuping Liu, Xiaoming Wei, and Danqing Shao. 2021. "Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage" Molecules 26, no. 24: 7647. https://doi.org/10.3390/molecules26247647