Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Summary Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavour. In this study, corn oil was used to concentrate the sulphur‐containing compounds responsible for the unique TS flavour with and without aqueous dispersion. The level of sulphur‐containing compounds in TS shoots was 0.32 μg g−1 and concentrated to 2.34 μg g−1 in the corn oil with aqueous dispersion. The sulphur‐containing compounds, trans‐2‐Mercapto‐3,4‐dimethyl‐2,3‐dihydrothiophene and (E,Z)‐Di‐1‐propenyldisulphide, were identified in the corn oil, while they were not detected in the oil without aqueous dispersion. Based on sensory and electronic nose analysis, the aroma of corn oil with aqueous medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aqueous dispersion. With aqueous dispersion assistance, the sulphur‐containing aroma compounds in TS shoots were effectively concentrated in corn oil. The flavour‐enriched oil could serve as a flavour ingredient to deliver TS shoots aroma for different food applications. Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil.