Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

• DOI: 10.1021/acs.jafc.7b04839
• Publication Date: 2017-12-20T10:11:26Z
• Authors: Jia Huang; Yuping Liu; Wenxi Yang; Yingqiao Liu; Yu Zhang; Mingquan Huang; Baoguo Sun
• Keywords: Olfactometry

Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma BD were investigated by analyzing isolates from solvent-assisted flavor evaporation (SAFE) simultaneous distillation-extraction. Using extract dilution analysis based on gas chromatography-mass spectrometry chromatography-olfactometry, 31 aroma-active compounds with (FD) factors ranging 1 2187 identified comparison their odor characteristics, MS data, retention indices those reference compounds. To further determine contribution BD, isolated using SAFE FD ≥9 quantified, activity values (OAVs; ratio concentration respective threshold water) calculated. Eleven found have OAVs ≥ 1, which indicated they contributed substantially BD. Among 11 odorants, (E,Z)-2,6-nonadienal, eugenol, methional, p-cresol, 1-octen-3-one, 3-methylbutanoic acid not previously