Volatile Aroma Composition Analysis and Sensory Evaluation of Cuminum cyminum L.
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Abstract:
Cuminum cyminum L. is a spice with a strong classic sweet and spicy flavor. Due to its unique odour characteristics, it is widely used in food flavouring and other applications. In this study, we investigated the aroma composition of Cuminum cyminum L. from the molecular level, and extracted and enriched the Cuminum cyminum L. aroma substances by headspace solid-phase microextraction and low-temperature continuous phase change device, combined with quantitative descriptive analysis, gas chromatography-mass spectrometry (GC-MS) system, and gas chromatography (GC-MS) olfactometer, to investigate Cuminum cyminum L.'s aroma composition and characteristic aroma components, and reveal its unique flavour characteristics. The results showed that Cuminum cyminum L. exhibited significant Cuminum cyminum L. flavour and savoury flavour, and a total of 99 Cuminum cyminum L. volatile constituents were detected by GC-MS, among which the olefinic constituents had the highest content. The combined analysis with gas chromatography olfactometer, confirmed 18 characteristic volatile aroma components in Cuminum cyminum L., among which α-pinene had the largest OAV value, giving fresh camphor and turpentine aroma; followed by 4-isopropylbenzaldehyde and p-umbelliferyl hydrocarbons as the key substances of Cuminum cyminum L. flavour, and the whole aroma composition constituted the characteristic flavour of Cuminum cyminum L.
