| Literature DB >> 31874409 |
Guozhong Zhao1, Li-Li Ding2, Hadiatullah Hadiatullah1, Shu Li1, Xiaowen Wang3, Yunping Yao4, Jinyu Liu5, Shengping Jiang5.
Abstract
In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component analysis and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and ethyl phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.Entities:
Keywords: 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce
Mesh：
Year: 2019 PMID： 31874409 DOI： 10.1016/j.foodchem.2019.126054
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514