Identification of the Key Aroma Components in Toona sinensis Using Odor Activity Value and Gas Chromatography-olfactometry-mass Spectrometry
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Abstract:
The key aroma components in fresh Toona sinensis were analyzed and identified using solid-phase microextraction and solvent assisted flavor evaporation, in combination with odor activity value (OAV) and gas chromatography olfactory mass spectrometry (GC-O-MS). The two extraction methods identified 90 volatile compounds, including 12 sulfur compounds, 11 aldehydes, 34 terpenes, 2 ketones, 4 alcohols, 4 esters, 1 phenol, 1 acid, 15 alkanes, 4 cycloalkanes, and 2 other compounds. Through OAV calculation, nine aroma active components were identified, including (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, methyl-thiirane, hexanal, 3-methyl-butanal, (E)-2-hexanal, and (E)-2-octenal. Seven aroma active compounds were identified using GC-O-MS, including (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, methyl-thiirane, hexanal, and (E)-2-hexanal. The OAV and GC-O-MS analyses confirmed that (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3- dihydrothiophene, methyl-thiirane, hexanal, and (E)-2-hexanal were the key aroma components in fresh Toona sinensis.
