Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
Identifieur interne : 000984 ( PubMed/Corpus ); précédent : 000983; suivant : 000985Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
Auteurs : Jorry Dharmawan ; Stefan Kasapis ; Praveena Sriramula ; Martin J. Lear ; Philip CurranSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Aldehydes, Sulfhydryl Compounds.
- analysis : Odors.
- chemistry : Citrus sinensis, Fruit, Plant Oils.
- Chromatography, Gas, Humans, Smell.
Abstract
The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.
DOI: 10.1021/jf801070r
PubMed: 19061307
Links to Exploration step
pubmed:19061307Le document en format XML
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Lear</name></author><author><name sortKey="Curran, Philip" sort="Curran, Philip" uniqKey="Curran P" first="Philip" last="Curran">Philip Curran</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2009">2009</date><idno type="RBID">pubmed:19061307</idno><idno type="pmid">19061307</idno><idno type="doi">10.1021/jf801070r</idno><idno type="wicri:Area/PubMed/Corpus">000984</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.</title><author><name sortKey="Dharmawan, Jorry" sort="Dharmawan, Jorry" uniqKey="Dharmawan J" first="Jorry" last="Dharmawan">Jorry Dharmawan</name><affiliation><nlm:affiliation>Department of Chemistry, National University of Singapore, Singapore. jorry@nus.edu.sg</nlm:affiliation></affiliation></author><author><name sortKey="Kasapis, Stefan" sort="Kasapis, Stefan" uniqKey="Kasapis S" first="Stefan" last="Kasapis">Stefan Kasapis</name></author><author><name sortKey="Sriramula, Praveena" sort="Sriramula, Praveena" uniqKey="Sriramula P" first="Praveena" last="Sriramula">Praveena Sriramula</name></author><author><name sortKey="Lear, Martin J" sort="Lear, Martin J" uniqKey="Lear M" first="Martin J" last="Lear">Martin J. Lear</name></author><author><name sortKey="Curran, Philip" sort="Curran, Philip" uniqKey="Curran P" first="Philip" last="Curran">Philip Curran</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2009" type="published">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aldehydes (analysis)</term><term>Chromatography, Gas</term><term>Citrus sinensis (chemistry)</term><term>Fruit (chemistry)</term><term>Humans</term><term>Odors (analysis)</term><term>Plant Oils (chemistry)</term><term>Smell</term><term>Sulfhydryl Compounds (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Aldehydes</term><term>Sulfhydryl Compounds</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Plant Oils</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Gas</term><term>Humans</term><term>Smell</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19061307</PMID><DateCreated><Year>2009</Year><Month>1</Month><Day>7</Day></DateCreated><DateCompleted><Year>2009</Year><Month>02</Month><Day>13</Day></DateCompleted><DateRevised><Year>2009</Year><Month>1</Month><Day>7</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1520-5118</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>1</Issue><PubDate><Year>2009</Year><Month>Jan</Month><Day>14</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation></Journal><ArticleTitle>Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.</ArticleTitle><Pagination><MedlinePgn>239-44</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1021/jf801070r</ELocationID><Abstract><AbstractText>The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Dharmawan</LastName><ForeName>Jorry</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>Department of Chemistry, National University of Singapore, Singapore. jorry@nus.edu.sg</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kasapis</LastName><ForeName>Stefan</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Sriramula</LastName><ForeName>Praveena</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Lear</LastName><ForeName>Martin J</ForeName><Initials>MJ</Initials></Author><Author ValidYN="Y"><LastName>Curran</LastName><ForeName>Philip</ForeName><Initials>P</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="C534942">1-phenylethyl mercaptan</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="C534941">5-dodecenal</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000447">Aldehydes</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010938">Plant Oils</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D013438">Sulfhydryl Compounds</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000447" MajorTopicYN="N">Aldehydes</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002849" MajorTopicYN="Y">Chromatography, Gas</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009812" MajorTopicYN="N">Odors</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010938" MajorTopicYN="N">Plant Oils</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012903" MajorTopicYN="Y">Smell</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013438" MajorTopicYN="N">Sulfhydryl Compounds</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2008</Year><Month>12</Month><Day>9</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2009</Year><Month>2</Month><Day>14</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2008</Year><Month>12</Month><Day>9</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19061307</ArticleId><ArticleId IdType="doi">10.1021/jf801070r</ArticleId><ArticleId IdType="pii">10.1021/jf801070r</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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