文献类型：期刊文献

英文题名：Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

作者：Xia, Tianze[1] Su, Shang[2] Guo, Kunlun[1] Wang, Lijin[1] Tang, Zhongqiu[3] Huo, Junwei[4] Song, Huanlu[1]

第一作者：Xia, Tianze

通信作者：Wang, LJ[1];Song, HL[1]

机构：[1]Beijing Technol & Business Univ, Sch Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China;[2]Chinese Acad Forestry, Key Lab Tree Breeding & Cultivat, State Forestry Adm, Res Inst Forestry, Beijing 100091, Peoples R China;[3]Forestry & Agr Acad Greater Khingan Mt, Jiagedaqi 165000, Peoples R China;[4]Northeast Agr Univ, Coll Hort & Landscape Architecture, Harbin 150006, Peoples R China

年份：2023

卷号：429

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001135854300001)】；

语种：英文

外文关键词：Blue honeysuckle; Berry; GCxGC-O-MS; Aroma-active compounds; AEDA; OAV

摘要：Blue honeysuckle (Lonicera caerulea L.) berries are nutritionally rich and unique in flavor. However, its aroma compounds have not been known well. In this study, the key aroma-active compounds in 8 different varieties of blue honeysuckle berries were studied by sensory-directed analysis. Sensory evaluation suggested that the aroma profile of blue honeysuckle berry was fruity, floral, grassy, sweet, and sour. A total of 68 aroma compounds were detected by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC x GC-O-MS). Then, aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that 12 compounds were indicated to be the major aroma contributors. According to the principal component analysis (PCA) results, eight varieties were divided into three categories for their differences on alcohols and terpenoids content. Finally, the aroma recombination and omission experiments determined that linalool, hexanal, eucalyptol, octanal, nonanal, and ethyl 2-methylbutyrate were the key aroma-active compounds in blue honeysuckle berries.