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Characterization of Aroma Compounds in Chinese Bayberry ( Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC‐MS) and Olfactometry (GC‐O)
Author(s) -
Kang Wenhuai,
Li Yan,
Xu Yan,
Jiang Wenguang,
Tao Yongsheng
Publication year - 2012
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.1750-3841.2012.02747.x
Subject(s) - aroma , chemistry , linalool , chromatography , flavor , gas chromatography–mass spectrometry , odor , olfactometry , mass spectrometry , terpene , benzyl alcohol , acetic acid , gas chromatography , solid phase microextraction , organic chemistry , food science , essential oil , catalysis
The aroma‐active compounds in Chinese bayberry were identified using gas chromatography‐olfactometry (GC‐O) and GC‐mass spectrometry techniques. The volatile compounds were extracted using Liquid–liquid extraction, solvent‐assisted flavor evaporation and headspace solid‐phase microextraction (HS‐SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4‐terpineol, linalool oxide, linalool, benzyl alcohol, α‐methylbenzyl alcohol, β‐phenylethanol, 3‐methylbutanoic acid and acetic acid, and so on. Moreover, HS‐SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β‐caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits