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

机构：[1] Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China; [2] Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, 100091, China; [3] Forestry and Agricultural Academy of the Greater Khingan Mountains, Jiagedaqi, 165000, China; [4] College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150006, China

年份：2023

卷号：429

外文期刊名：Food Chemistry

收录：EI(收录号：20230075323);Scopus(收录号：2-s2.0-85165226266)

语种：英文

外文关键词：Flavor compounds - Fruits - Gas chromatography - Mass spectrometry - Odors - Principal component analysis

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 × 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. ? 2023 Elsevier Ltd