Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry

AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

MICROCHEMICAL JOURNAL, cilt.145, ss.96-104, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 145
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.microc.2018.10.024
  • Dergi Adı: MICROCHEMICAL JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.96-104
  • Anahtar Kelimeler: Pistacia terebinthus L., Aroma-active, SAFE, AEDA, GC-MS-O, OAV, ASSISTED FLAVOR EVAPORATION, ESSENTIAL OIL COMPOSITION, POTENT ODORANTS, GROWING WILD, L., COFFEE, COMPONENTS, VOLATILES, HEADSPACE, PROFILES
  • Çukurova Üniversitesi Adresli: Evet

Özet

Aroma, key aroma compounds, and their odor activity values of fresh and roasted P. terebinthus fruits were studied. Aroma compounds were extracted by the solvent-assisted flavor evaporation technique and analyzed by GC-MS-Olfactometry for the first time. A total of 64 different aroma compounds were detected (57 in fresh and 62 in roasted samples), including terpenes (34), acids (8), aldehydes (4), ketones (4), pyrazines (5), alcohols (5), pyrrole (1), furan (1), lactone (1) and ester (1). Terpenes were the predominant group followed by acids. Aroma profiles of both samples were quite analogous. Nonetheless, pinocarvone and dodecanoic acid were detected only in fresh fruits, while pyrazine class, 5-methylfurfural and gamma-butyrolactone were emerged only in roasted fruits. Aroma extract dilution analysis (AEDA) was applied for the first time and revealed 31 key aroma compounds. Among them, the most powerful key aroma compounds with the greatest FD factors were alpha-pinene and beta-myrcene.