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Key Aroma Compounds in Lippia dulcis (Dushi Button)
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2016-11-27 00:00:00 , DOI: 10.1021/acs.jafc.6b04677 Rainer Schmitt 1 , Michael Cappi 1 , Gwendola Pollner 1 , Veronika Greger 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2016-11-27 00:00:00 , DOI: 10.1021/acs.jafc.6b04677 Rainer Schmitt 1 , Michael Cappi 1 , Gwendola Pollner 1 , Veronika Greger 1
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An aroma extract dilution analysis (AEDA) applied on aroma extracts prepared from the edible flower Dushi Button (Lippia dulcis) resulted in the detection of 34 odor-active compounds. The highest flavor dilution (FD) factors were determined for methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, an unknown caramel-like compound, and vanillin. Quantitative measurements performed by application of stable isotope dilution assays (SIDA), followed by a calculation of odor activity values (OAVs), resulted in the revelation of 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and (Z)-3-hexenal as important contributors to the flavor of Dushi Buttons.
中文翻译：
Lippia dulcis（Dushi Button）中的主要香气化合物
对从食用花卉杜氏纽扣（Lippia dulcis）制备的香气提取物进行的香气提取物稀释分析（AEDA）结果检测到34种具有气味活性的化合物。确定了2-甲基丁酸甲酯，2-甲基丁酸乙酯，4-巯基-4-甲基-2-戊酮，未知的焦糖状化合物和香草醛的最高风味稀释度（FD）因子。通过应用稳定同位素稀释测定（SIDA）进行定量测量，然后计算气味活性值（OAV），得出了4-巯基-4-甲基-2-戊酮，芳樟醇，月桂烯，2-乙基丁酸甲酯，2-甲基丁酸甲酯和（Z）-3-己烯醛是Dushi Buttons风味的重要贡献者。
更新日期：2016-11-27
中文翻译：
Lippia dulcis（Dushi Button）中的主要香气化合物
对从食用花卉杜氏纽扣（Lippia dulcis）制备的香气提取物进行的香气提取物稀释分析（AEDA）结果检测到34种具有气味活性的化合物。确定了2-甲基丁酸甲酯，2-甲基丁酸乙酯，4-巯基-4-甲基-2-戊酮，未知的焦糖状化合物和香草醛的最高风味稀释度（FD）因子。通过应用稳定同位素稀释测定（SIDA）进行定量测量，然后计算气味活性值（OAV），得出了4-巯基-4-甲基-2-戊酮，芳樟醇，月桂烯，2-乙基丁酸甲酯，2-甲基丁酸甲酯和（Z）-3-己烯醛是Dushi Buttons风味的重要贡献者。
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