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Aroma‐Active Components of Lycii fructus (kukija)
Author(s) -
Lee G.H.,
Shin Y.,
Oh M.J.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00851.x
Subject(s) - hexanal , odor , chemistry , aroma , chromatography , flavor , food science , ionone , gas chromatography–mass spectrometry , anethole , gas chromatography , wax , mass spectrometry , essential oil , organic chemistry
The fruit of Lycii fructus has been used as a tonic medicine and a long‐term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC‐O) and GC‐mass spectrometry (GC‐MS). Thirty‐three odor compounds were sniffed at GC‐O, each trial equipped with DB‐5MS and HP‐WAX capillary column. The most contributing odor compounds in L. fructus were (E)‐2‐heptenal (green, mushroomy), 1‐heptanol (planty, oily), hexanal (planty), 3‐octanol (mushroomy, planty), 1‐octen‐3‐ol (mushroomy), and 2‐methyl‐2‐butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.