Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

•The aroma compounds in Hanyuan Zanthoxylum bungeanum were identified by GC × GC-O-MS.•72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active.•116 volatile compounds were identified by GC × GC-O-MS, 43 of which were aroma-active.•23 important aroma-active compounds with FD ≥...

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Bibliographic Details
Published in:Food chemistry 2022-08, Vol.385, p.132659-132659, Article 132659
Main Authors: Zhao, Mu, Li, Ting, Yang, Fan, Cui, Xinyue, Zou, Tingting, Song, Huanlu, Liu, Ye
Format: Article
Language:English
Subjects:
AEDA
Gas Chromatography-Mass Spectrometry - methods
GC-O-MS
GC × GC-O-MS
OAV
Odorants - analysis
Olfactometry - methods
Volatile Organic Compounds - analysis
Zanthoxylum - chemistry
Zanthoxylum bungeanum
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Summary:•The aroma compounds in Hanyuan Zanthoxylum bungeanum were identified by GC × GC-O-MS.•72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active.•116 volatile compounds were identified by GC × GC-O-MS, 43 of which were aroma-active.•23 important aroma-active compounds with FD ≥ 27 were identified by AEDA.•Compounds were quantified by external standard curves and OAV. The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography–olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas chromatography–olfactometry-mass spectrometry (GC × GC-O-MS). The key aroma-active compounds were analyzed by the aroma extract dilution analysis and odor activity value. A total of 72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active. Meanwhile, 116 volatile compounds were identified by GC × GC-O-MS, of which 43 were aroma-active. These results revealed that myrcene, (+)-limonene, (E)-β-ocimene, β-cubebene, Germacrene D, cineole, linalool, and linalyl acetate were the key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132659