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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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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cites cdi_FETCH-LOGICAL-c349t-91a40322f6d126484c2dac87d6a257bdd26c3fe9ddd81b1aee440f91b46b492c3
container_end_page 132659
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container_start_page 132659
container_title Food chemistry
container_volume 385
creator Zhao, Mu
Li, Ting
Yang, Fan
Cui, Xinyue
Zou, Tingting
Song, Huanlu
Liu, Ye
description •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.
doi_str_mv 10.1016/j.foodchem.2022.132659
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.132659</identifier><identifier>PMID: 35279498</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2022-08, Vol.385, p.132659-132659, Article 132659</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. 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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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35279498</pmid><doi>10.1016/j.foodchem.2022.132659</doi><tpages>1</tpages></addata></record>
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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
title Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
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