Xiatao Zhou , Liqiong Wen , Jinshan Xiao , Xueying Mo , Peng Wan , De-Wei Chen
{"title":"源自 Maillard 反应的 2-乙酰基-1-吡咯啉是煮熟的荔浦芋头的主要气味物质","authors":"Xiatao Zhou , Liqiong Wen , Jinshan Xiao , Xueying Mo , Peng Wan , De-Wei Chen","doi":"10.1016/j.ijgfs.2024.100968","DOIUrl":null,"url":null,"abstract":"<div><p>Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (<em>E,E</em>)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100968"},"PeriodicalIF":3.2000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro\",\"authors\":\"Xiatao Zhou , Liqiong Wen , Jinshan Xiao , Xueying Mo , Peng Wan , De-Wei Chen\",\"doi\":\"10.1016/j.ijgfs.2024.100968\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (<em>E,E</em>)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"37 \",\"pages\":\"Article 100968\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X2400101X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X2400101X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro
Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (E,E)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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