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Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2021-10-05 , DOI: 10.1021/acs.jafc.1c04339
Monika Marcinkowska 1 , Stephanie Frank 2 , Martin Steinhaus 2 , Henryk H Jeleń 1
Affiliation  

Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked green kohlrabi using GC-O. Twenty-eight odor-active compounds with high flavor dilution (FD) factors ranging from 64 to 1024 were quantitated, and odor activity values (OAVs) were determined. Eight compounds showed high OAVs in raw and cooked kohlrabi: five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)), two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine. Among these, the sulfur compounds contributed most to the overall smell of the raw and cooked vegetables. The quantitation analysis indicates that the eight odorants are the backbone compounds for raw and cooked kohlrabi. The OAVs for the backbone compounds and also for minor odorants are clearly higher in raw kohlrabi than in the cooked one. Differences can be explained by the influence of the cooking process.

中文翻译:

生和熟绿色大头菜的主要气味 (Brassica oleracea var. gongylodes L.)

使用传感组学方法研究了生和煮熟的绿色大头菜的挥发性化合物。使用 GC-O 在生的和煮熟的绿色大头菜中检测到并鉴定了总共 55 种气味活性化合物。对 28 种气味活性化合物的高风味稀释 (FD) 因子范围从 64 到 1024 进行了定量,并确定了气味活性值 (OAV)。八种化合物在生和煮熟的大头菜中显示出高 OAV:五种硫化合物(二甲基三硫化物、甲基 2-甲基-3-呋喃基二硫化物和三种异硫氰酸酯(1-异硫氰酸根合-3-(甲基硫烷基)丙烷、异硫氰酸苄酯和 1-异硫氰酸根合) -4-(甲基硫烷基)丁烷)),两种脂质氧化产物(1-octen-3-one 和反式-4,5-epoxy-(2 E)-dec-2-enal) 和 2-异丙基-3-甲氧基吡嗪。其中,硫化合物对生菜和熟菜的整体气味贡献最大。定量分析表明,这八种气味是生大头菜和熟大头菜的主链化合物。生大头菜的主链化合物和微量气味的 OAV 明显高于煮熟的大头菜。差异可以通过烹饪过程的影响来解释。
更新日期:2021-10-20
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