Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey
Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography−olfactometry (GCO) of decr...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2002-03, Vol.50 (7), p.2016-2021 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2021 |
|---|---|
| container_issue | 7 |
| container_start_page | 2016 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 50 |
| creator | Zhou, Qiaoxuan Wintersteen, Carol L Cadwallader, Keith R |
| description | Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography−olfactometry (GCO) of decreasing headspace samples (GCO−H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-β-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol. Keywords: Buckwheat honey; malty aroma; 3-methylbutanal; sotolon; (E)-β-damascenone; gas chromatography−olfactometry; aroma extract dilution analysis |
| doi_str_mv | 10.1021/jf011436g |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_71536780</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>18701541</sourcerecordid><originalsourceid>FETCH-LOGICAL-a410t-9cfd76e29592412d4b43f0a4a5f92a1ed40c3581dd378d5924ba73f954cc93fa3</originalsourceid><addsrcrecordid>eNqFkU1vEzEQhi0EoqFw4A-gvYDEYYtnbe_HMaSUVgqCQJAQF2vitanT3XWwvYVI_Pg6StRwQOJkeeaZR6N5CXkO9AxoAW_WhgJwVv54QCYgCpoLgPohmdDUzGtRwgl5EsKaUlqLij4mJwANLRpBJ-TPVauHaI1VGK0bMhzabDHi3yVnsql3PeZTFe2tzmau37ghTYUsXmNM_yF6uxqjzqJLJZ2d2xDtoGL2Abu4zS46vHV-53k7qptf1zoNXSbD9il5ZLAL-tnhPSVfL94tZ5f5_OP7q9l0niMHGvNGmbYqdVq4KTgULV9xZihyFKYpEHTLqWKihrZlVd3uoBVWzDSCK9Uwg-yUvNp7N979HHWIsrdB6a7DQbsxyAoEK6ua_heEuqIgOCTw9R5U3oXgtZEbb3v0WwlU7jKR95kk9sVBOq563R7JQwgJeHkAMCjsjMdB2XDkmKgYL1ni8j2Xzqt_3_fR38iyYpWQy09fJF8sF9_mn8_l96MXVZBrN_ohHfkfC94BSzuv8w</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>18701541</pqid></control><display><type>article</type><title>Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Zhou, Qiaoxuan ; Wintersteen, Carol L ; Cadwallader, Keith R</creator><creatorcontrib>Zhou, Qiaoxuan ; Wintersteen, Carol L ; Cadwallader, Keith R</creatorcontrib><description>Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography−olfactometry (GCO) of decreasing headspace samples (GCO−H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-β-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol. Keywords: Buckwheat honey; malty aroma; 3-methylbutanal; sotolon; (E)-β-damascenone; gas chromatography−olfactometry; aroma extract dilution analysis</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf011436g</identifier><identifier>PMID: 11902950</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Aldehydes - analysis ; Biological and medical sciences ; Chromatography, Gas ; Confectionery products and chocolate industries, honey ; Fagopyrum ; Food industries ; Fundamental and applied biological sciences. Psychology ; Furans - analysis ; Honey - analysis ; Humans ; Norisoprenoids ; Odorants - analysis ; Smell ; Taste ; Terpenes - analysis ; Volatilization</subject><ispartof>Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2016-2021</ispartof><rights>Copyright © 2002 American Chemical Society</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a410t-9cfd76e29592412d4b43f0a4a5f92a1ed40c3581dd378d5924ba73f954cc93fa3</citedby><cites>FETCH-LOGICAL-a410t-9cfd76e29592412d4b43f0a4a5f92a1ed40c3581dd378d5924ba73f954cc93fa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf011436g$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf011436g$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13573463$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11902950$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhou, Qiaoxuan</creatorcontrib><creatorcontrib>Wintersteen, Carol L</creatorcontrib><creatorcontrib>Cadwallader, Keith R</creatorcontrib><title>Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography−olfactometry (GCO) of decreasing headspace samples (GCO−H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-β-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol. Keywords: Buckwheat honey; malty aroma; 3-methylbutanal; sotolon; (E)-β-damascenone; gas chromatography−olfactometry; aroma extract dilution analysis</description><subject>Aldehydes - analysis</subject><subject>Biological and medical sciences</subject><subject>Chromatography, Gas</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Fagopyrum</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Furans - analysis</subject><subject>Honey - analysis</subject><subject>Humans</subject><subject>Norisoprenoids</subject><subject>Odorants - analysis</subject><subject>Smell</subject><subject>Taste</subject><subject>Terpenes - analysis</subject><subject>Volatilization</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1vEzEQhi0EoqFw4A-gvYDEYYtnbe_HMaSUVgqCQJAQF2vitanT3XWwvYVI_Pg6StRwQOJkeeaZR6N5CXkO9AxoAW_WhgJwVv54QCYgCpoLgPohmdDUzGtRwgl5EsKaUlqLij4mJwANLRpBJ-TPVauHaI1VGK0bMhzabDHi3yVnsql3PeZTFe2tzmau37ghTYUsXmNM_yF6uxqjzqJLJZ2d2xDtoGL2Abu4zS46vHV-53k7qptf1zoNXSbD9il5ZLAL-tnhPSVfL94tZ5f5_OP7q9l0niMHGvNGmbYqdVq4KTgULV9xZihyFKYpEHTLqWKihrZlVd3uoBVWzDSCK9Uwg-yUvNp7N979HHWIsrdB6a7DQbsxyAoEK6ua_heEuqIgOCTw9R5U3oXgtZEbb3v0WwlU7jKR95kk9sVBOq563R7JQwgJeHkAMCjsjMdB2XDkmKgYL1ni8j2Xzqt_3_fR38iyYpWQy09fJF8sF9_mn8_l96MXVZBrN_ohHfkfC94BSzuv8w</recordid><startdate>20020327</startdate><enddate>20020327</enddate><creator>Zhou, Qiaoxuan</creator><creator>Wintersteen, Carol L</creator><creator>Cadwallader, Keith R</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20020327</creationdate><title>Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey</title><author>Zhou, Qiaoxuan ; Wintersteen, Carol L ; Cadwallader, Keith R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a410t-9cfd76e29592412d4b43f0a4a5f92a1ed40c3581dd378d5924ba73f954cc93fa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Aldehydes - analysis</topic><topic>Biological and medical sciences</topic><topic>Chromatography, Gas</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Fagopyrum</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Furans - analysis</topic><topic>Honey - analysis</topic><topic>Humans</topic><topic>Norisoprenoids</topic><topic>Odorants - analysis</topic><topic>Smell</topic><topic>Taste</topic><topic>Terpenes - analysis</topic><topic>Volatilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhou, Qiaoxuan</creatorcontrib><creatorcontrib>Wintersteen, Carol L</creatorcontrib><creatorcontrib>Cadwallader, Keith R</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhou, Qiaoxuan</au><au>Wintersteen, Carol L</au><au>Cadwallader, Keith R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2002-03-27</date><risdate>2002</risdate><volume>50</volume><issue>7</issue><spage>2016</spage><epage>2021</epage><pages>2016-2021</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography−olfactometry (GCO) of decreasing headspace samples (GCO−H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), and (E)-β-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol. Keywords: Buckwheat honey; malty aroma; 3-methylbutanal; sotolon; (E)-β-damascenone; gas chromatography−olfactometry; aroma extract dilution analysis</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11902950</pmid><doi>10.1021/jf011436g</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2016-2021 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_71536780 |
| source | MEDLINE; American Chemical Society Journals |
| subjects | Aldehydes - analysis Biological and medical sciences Chromatography, Gas Confectionery products and chocolate industries, honey Fagopyrum Food industries Fundamental and applied biological sciences. Psychology Furans - analysis Honey - analysis Humans Norisoprenoids Odorants - analysis Smell Taste Terpenes - analysis Volatilization |
| title | Identification and Quantification of Aroma-Active Components that Contribute to the Distinct Malty Flavor of Buckwheat Honey |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T10%3A50%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Identification%20and%20Quantification%20of%20Aroma-Active%20Components%20that%20Contribute%20to%20the%20Distinct%20Malty%20Flavor%20of%20Buckwheat%20Honey&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Zhou,%20Qiaoxuan&rft.date=2002-03-27&rft.volume=50&rft.issue=7&rft.spage=2016&rft.epage=2021&rft.pages=2016-2021&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf011436g&rft_dat=%3Cproquest_cross%3E18701541%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=18701541&rft_id=info:pmid/11902950&rfr_iscdi=true |