Products Cited in Publications Worldwide Identification of volatile compounds contributing to pennycress aroma

Identification of volatile compounds contributing to pennycress aroma

Luo, Peishan; Reineccius, Gary

DOI:

Abstract

The volatile compounds inherent to wild-type pennycress seeds were determinedusing solvent-assisted flavour extraction (SAFE), combined with gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). In this research,twenty-nine aroma-active compounds were detected via GC-O. With the aid of gaschromatography–mass spectrometry (GC-MS), retention indices, aroma descriptorsand standard chemical verification, ten volatile compounds were positively iden-tified: 2,5−/2,6-dimethyl-3- methoxypyrazine (grassy), allyl isothiocyanate (mus-tard, horseradish, onion), hexanal (green), (E)-2-octenal (earthy), acetic acid (sour),(E)-2-nonenal (woody), 1-octanol (grassy), 1-nonanol (green), 2-methylbutanoic acid/3- methylbutanoic acid (cheesy) and phenethyl alcohol (rose-like). By matching odourdescriptions, mass spectra and retention indices, seven additional volatile compoundswere tentatively identified: 1- pentanol, octanal, (E)-2- penten-1-ol, (E)-2- heptenal,(Z)-3- hexen-1-ol, (E, E)-3,5-octadien-2-one and pentanoic acid. These results providean aroma analysis of pennycress, which can be useful in providing direction for pen-nycress breeding programs or tailored processing steps to eliminate the undesirablearoma components limiting the use as a food ingredient.

Keywords

aroma ; gas chromatography-olfactometry ; pennycress ; solvent-assisted flavour evaporation ; volatiles

Purchased from AmBeed

A13613419846-22-195%

3-Methoxy-2,5-dimethylpyrazine

484.0/5g

Detail