메뉴 건너뛰기




Volumn 60, Issue 42, 2012, Pages 10426-10432

Verification of aroma profiles of jiashi muskmelon juice characterized by odor activity value and gas chromatography-Olfactometry/detection frequency analysis: Aroma reconstitution experiments and omission tests

Author keywords

aroma profile; aroma reconstitution; electronic nose analysis (ENA); melon; omission test; quantitative descriptive analysis (QDA)

Indexed keywords

AROMA PROFILE; AROMA RECONSTITUTION; ELECTRONIC NOSE; MELON; OMISSION TEST; QUANTITATIVE DESCRIPTIVE ANALYSIS;

EID: 84867813784     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302373g     Document Type: Article
Times cited : (42)

References (44)
  • 1
    • 79953111588 scopus 로고    scopus 로고
    • Study on postharvest physiology, storage diseases and quality changes of Jiashi muskmelon
    • Zhang, Y. L.; Zhang, R. G.; Sun, G.; Chen, T. Study on postharvest physiology, storage diseases and quality changes of Jiashi muskmelon Sci. Agric. Sin. 2010, 43, 1220-1228
    • (2010) Sci. Agric. Sin. , vol.43 , pp. 1220-1228
    • Zhang, Y.L.1    Zhang, R.G.2    Sun, G.3    Chen, T.4
  • 3
    • 0000643342 scopus 로고
    • Volatile and nonvolatile components in Hami melon (Cucumis melo L.)
    • Moshonas, M. G.; Shaw, P. E.; Baldwin, E. A.; Yuen, W. Volatile and nonvolatile components in Hami melon (Cucumis melo L.) Food Sci. Technol.-LEB 1993, 26, 577-580
    • (1993) Food Sci. Technol.-LEB , vol.26 , pp. 577-580
    • Moshonas, M.G.1    Shaw, P.E.2    Baldwin, E.A.3    Yuen, W.4
  • 4
    • 79960867847 scopus 로고    scopus 로고
    • Free and glycosidically bound volatile flavor compounds in Hami melon
    • Wan, X.; Tang, J.; Tang, F.; Ding, X. Free and glycosidically bound volatile flavor compounds in Hami melon J. Nanjing Agric. Univ. 1997, 20, 93-98
    • (1997) J. Nanjing Agric. Univ. , vol.20 , pp. 93-98
    • Wan, X.1    Tang, J.2    Tang, F.3    Ding, X.4
  • 5
    • 36248971095 scopus 로고    scopus 로고
    • The effect of freezing modes and frozen storage on aroma, enzyme and micro-organism in Hami melon
    • Ma, Y.; Hu, X.; Chen, J.; Chen, F.; Wu, J.; Zhao, G.; Liao, X.; Wang, Z. The effect of freezing modes and frozen storage on aroma, enzyme and micro-organism in Hami melon Food Sci. Technol. Int. 2007, 13, 259-267
    • (2007) Food Sci. Technol. Int. , vol.13 , pp. 259-267
    • Ma, Y.1    Hu, X.2    Chen, J.3    Chen, F.4    Wu, J.5    Zhao, G.6    Liao, X.7    Wang, Z.8
  • 6
    • 67649867665 scopus 로고    scopus 로고
    • Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice
    • Chen, J.; Zhang, J.; Feng, Z.; Song, L.; Wu, J.; Hu, X. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice J. Agric. Food Chem. 2009, 57, 5805-5808
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 5805-5808
    • Chen, J.1    Zhang, J.2    Feng, Z.3    Song, L.4    Wu, J.5    Hu, X.6
  • 7
    • 1642474142 scopus 로고    scopus 로고
    • The molecular world of food flavor
    • Schieberle, P.; Hofmann, T. The molecular world of food flavor Chem. Unserer Zeit 2003, 37, 388-401
    • (2003) Chem. Unserer Zeit , vol.37 , pp. 388-401
    • Schieberle, P.1    Hofmann, T.2
  • 8
    • 84860446339 scopus 로고    scopus 로고
    • Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation
    • Pang, X.; Guo, X.; Qin, Z.; Hu, X.; Wu, J. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation J. Agric. Food Chem. 2012, 60, 4179-4185
    • (2012) J. Agric. Food Chem. , vol.60 , pp. 4179-4185
    • Pang, X.1    Guo, X.2    Qin, Z.3    Hu, X.4    Wu, J.5
  • 9
    • 64549140737 scopus 로고    scopus 로고
    • Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests
    • Steinhaus, M.; Sinuco, D.; Polster, J.; Osorio, C.; Schieberle, P. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests J. Agric. Food Chem. 2009, 57, 2882-2888
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 2882-2888
    • Steinhaus, M.1    Sinuco, D.2    Polster, J.3    Osorio, C.4    Schieberle, P.5
  • 10
    • 0037382714 scopus 로고    scopus 로고
    • Configurational and non-configurational interactions in binary olfactory mixtures
    • Wiltrout, C.; Dogra, S.; Linster, C. Configurational and non-configurational interactions in binary olfactory mixtures Behav. Neurosci. 2003, 117, 236-245
    • (2003) Behav. Neurosci. , vol.117 , pp. 236-245
    • Wiltrout, C.1    Dogra, S.2    Linster, C.3
  • 11
    • 0842266021 scopus 로고    scopus 로고
    • Olfactory receptor antagonism between odorants
    • Oka, Y.; Omura, M.; Kataoka, H.; Touhara, K. Olfactory receptor antagonism between odorants EMBO J. 2004, 23, 120-126
    • (2004) EMBO J. , vol.23 , pp. 120-126
    • Oka, Y.1    Omura, M.2    Kataoka, H.3    Touhara, K.4
  • 12
    • 0020261404 scopus 로고
    • Perception of components in binary odor mixtures
    • Laing, D. G.; Willcox, M. E. Perception of components in binary odor mixtures Chem. Senses 1983, 7, 249-264
    • (1983) Chem. Senses , vol.7 , pp. 249-264
    • Laing, D.G.1    Willcox, M.E.2
  • 13
    • 0026794927 scopus 로고
    • Chemosensory event-related potentials in the investigation of interactions between the olfactory and the somatosensory (trigeminal) system
    • Livermore, A.; Hummel, T.; Kobal, G. Chemosensory event-related potentials in the investigation of interactions between the olfactory and the somatosensory (trigeminal) system Electroencephalography Clin. Neurophysiol. 1992, 83, 201-210
    • (1992) Electroencephalography Clin. Neurophysiol. , vol.83 , pp. 201-210
    • Livermore, A.1    Hummel, T.2    Kobal, G.3
  • 14
    • 13144266735 scopus 로고    scopus 로고
    • Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion
    • Ito, Y.; Kubota, K. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion Mol. Nutr. Food Res. 2005, 49, 61-68
    • (2005) Mol. Nutr. Food Res. , vol.49 , pp. 61-68
    • Ito, Y.1    Kubota, K.2
  • 15
    • 0037014312 scopus 로고    scopus 로고
    • Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
    • Ferreira, V.; Ortin, N.; Escudero, A.; Lopez, R.; Cacho, J. Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies J. Agric. Food Chem. 2002, 50, 4048-4054
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 4048-4054
    • Ferreira, V.1    Ortin, N.2    Escudero, A.3    Lopez, R.4    Cacho, J.5
  • 16
    • 0034955778 scopus 로고    scopus 로고
    • Evaluation of the key odorants of foods by dilution experiments, aroma models and omission
    • Grosch, W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission Chem. Senses 2001, 26, 533-545
    • (2001) Chem. Senses , vol.26 , pp. 533-545
    • Grosch, W.1
  • 17
    • 84867798881 scopus 로고    scopus 로고
    • Identification of key odorants in Sauvignon blanc with aroma reconstitution and omission tests
    • Benkwitz, F.; Kilmartin, P. A.; Lund, C.; Nicolau, L. Identification of key odorants in Sauvignon blanc with aroma reconstitution and omission tests Am. J. Enol. Vitic. 2008, 59, 342A-342A
    • (2008) Am. J. Enol. Vitic. , vol.59
    • Benkwitz, F.1    Kilmartin, P.A.2    Lund, C.3    Nicolau, L.4
  • 18
    • 49049107141 scopus 로고    scopus 로고
    • Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination, and omission studies
    • Poisson, L.; Schieberle, P. Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination, and omission studies J. Agric. Food Chem. 2008, 56, 5820-5826
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 5820-5826
    • Poisson, L.1    Schieberle, P.2
  • 19
    • 78049278975 scopus 로고    scopus 로고
    • Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products
    • Chetschik, I.; Granvogl, M.; Schieberle, P. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products J. Agric. Food Chem. 2010, 58, 11018-11026
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 11018-11026
    • Chetschik, I.1    Granvogl, M.2    Schieberle, P.3
  • 20
    • 80051749726 scopus 로고    scopus 로고
    • Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds
    • Frank, S.; Wollmann, N.; Schieberle, P.; Hofmann, T. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds J. Agric. Food Chem. 2011, 59, 8866-8874
    • (2011) J. Agric. Food Chem. , vol.59 , pp. 8866-8874
    • Frank, S.1    Wollmann, N.2    Schieberle, P.3    Hofmann, T.4
  • 21
  • 22
    • 0036014309 scopus 로고    scopus 로고
    • Interactions between flavor compounds and food ingredients and their influence on flavor perception
    • Guichard, E. Interactions between flavor compounds and food ingredients and their influence on flavor perception Food Rev. Int. 2002, 18, 49-70
    • (2002) Food Rev. Int. , vol.18 , pp. 49-70
    • Guichard, E.1
  • 23
    • 67349206115 scopus 로고    scopus 로고
    • Identification of QTLs related to sugar and organic acid composition in melon using near-isogenic lines
    • Obando-Ulloa, J. M.; Eduardo, I.; Monforte, A. J.; Fernandez-Trujillo, J. P. Identification of QTLs related to sugar and organic acid composition in melon using near-isogenic lines Sci. Hortic.-Amsterdam 2009, 121, 425-433
    • (2009) Sci. Hortic.-Amsterdam , vol.121 , pp. 425-433
    • Obando-Ulloa, J.M.1    Eduardo, I.2    Monforte, A.J.3    Fernandez-Trujillo, J.P.4
  • 24
    • 33750897893 scopus 로고    scopus 로고
    • A case study on the flavor properties of melon (Cucumis melo L.) cultivars
    • Albuquerque, B.; Lidon, F. C.; Barreiro, M. G. A case study on the flavor properties of melon (Cucumis melo L.) cultivars Fruits 2006, 61, 333-339
    • (2006) Fruits , vol.61 , pp. 333-339
    • Albuquerque, B.1    Lidon, F.C.2    Barreiro, M.G.3
  • 25
  • 26
    • 79551504587 scopus 로고    scopus 로고
    • Simultaneous determination of eleven organic acids in fruit juice by reversed phase high performance liquid chromatography
    • Gao, H. Y.; Liao, X. J.; Wang, S. G.; Hu, X. S. Simultaneous determination of eleven organic acids in fruit juice by reversed phase high performance liquid chromatography Chinese J. Anal. Chem. 2004, 14, 1645-1648
    • (2004) Chinese J. Anal. Chem. , vol.14 , pp. 1645-1648
    • Gao, H.Y.1    Liao, X.J.2    Wang, S.G.3    Hu, X.S.4
  • 29
    • 79955051246 scopus 로고    scopus 로고
    • Fast quantitative determination of aroma volatile constituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry
    • Verzera, A.; Dima, G.; Tripodi, G.; Ziino, M.; Lanza, C. M.; Mazzaglia, A. Fast quantitative determination of aroma volatile constituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry Food Anal. Methods 2011, 4, 141-149
    • (2011) Food Anal. Methods , vol.4 , pp. 141-149
    • Verzera, A.1    Dima, G.2    Tripodi, G.3    Ziino, M.4    Lanza, C.M.5    Mazzaglia, A.6
  • 30
    • 28844486091 scopus 로고    scopus 로고
    • Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons
    • Kourkoutas, D.; Elmore, J. S.; Mottram, D. S. Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons Food Chem. 2006, 97, 95-102
    • (2006) Food Chem. , vol.97 , pp. 95-102
    • Kourkoutas, D.1    Elmore, J.S.2    Mottram, D.S.3
  • 31
    • 85047611422 scopus 로고    scopus 로고
    • Determination of the sensory typicity of DOC Lipari Malvasia wine
    • Lanza, C. M.; Scacco, A.; Mazzaglia, A.; Pagliarini, E. Determination of the sensory typicity of DOC Lipari Malvasia wine Riv. Vitic. Enol. 2008, 61/62, 467-472
    • (2008) Riv. Vitic. Enol. , vol.6162 , pp. 467-472
    • Lanza, C.M.1    Scacco, A.2    Mazzaglia, A.3    Pagliarini, E.4
  • 32
    • 59849107082 scopus 로고    scopus 로고
    • Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test
    • Dharmawan, J.; Kasapis, S.; Sriramula, P.; Lear, M. J.; Curran, P. Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test J. Agric. Food Chem. 2009, 57, 239-244
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 239-244
    • Dharmawan, J.1    Kasapis, S.2    Sriramula, P.3    Lear, M.J.4    Curran, P.5
  • 34
    • 0001496147 scopus 로고    scopus 로고
    • Chemical changes during the development and ripening of the fruit of Cucumis melo (cv. Makdimon)
    • Wang, Y. M.; Wyllie, S. G.; Leach, D. N. Chemical changes during the development and ripening of the fruit of Cucumis melo (cv. Makdimon) J. Agric. Food Chem. 1996, 44, 210-216
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 210-216
    • Wang, Y.M.1    Wyllie, S.G.2    Leach, D.N.3
  • 36
    • 77954542307 scopus 로고    scopus 로고
    • Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical-chemical attributes: Indications for future genetic improvements
    • Escribano, S.; Sanchez, F. J.; Lazaro, A. Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical-chemical attributes: indications for future genetic improvements Eur. Food Res. Technol. 2010, 231, 611-621
    • (2010) Eur. Food Res. Technol. , vol.231 , pp. 611-621
    • Escribano, S.1    Sanchez, F.J.2    Lazaro, A.3
  • 37
    • 0034849993 scopus 로고    scopus 로고
    • Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
    • Choi, H. S.; Kondo, Y.; Sawamura, M. Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka) J. Agric. Food Chem. 2001, 49, 2404-2408
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 2404-2408
    • Choi, H.S.1    Kondo, Y.2    Sawamura, M.3
  • 38
    • 0035238965 scopus 로고    scopus 로고
    • Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry
    • Hanaoka, K.; Vallet, N.; Giampaoli, P.; Heyd, B.; MacLeod, P. Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry Food Chem. 2001, 72, 97-103
    • (2001) Food Chem. , vol.72 , pp. 97-103
    • Hanaoka, K.1    Vallet, N.2    Giampaoli, P.3    Heyd, B.4    Macleod, P.5
  • 39
    • 84867801298 scopus 로고    scopus 로고
    • Comparison of GC-O detection frequency and time-intensity analysis to determine aroma impact compounds in orange essence oil
    • Hognadottir, A.; Rouseff, R. L. Comparison of GC-O detection frequency and time-intensity analysis to determine aroma impact compounds in orange essence oil Abstr. Pap. Am. Chem. Soc. 2002, 223, U31-U31
    • (2002) Abstr. Pap. Am. Chem. Soc. , vol.223
    • Hognadottir, A.1    Rouseff, R.L.2
  • 40
    • 0035237053 scopus 로고    scopus 로고
    • The strengths and weaknesses of the electronic nose
    • Harper, W. J. The strengths and weaknesses of the electronic nose Adv. Exp. Med. Biol. 2001, 488, 59-71
    • (2001) Adv. Exp. Med. Biol. , vol.488 , pp. 59-71
    • Harper, W.J.1
  • 41
    • 0001001780 scopus 로고
    • Cis-6-nonenal-flavor component of muskmelon fruit
    • Kemp, T. R.; Knavel, D. E.; Stoltz, L. P. Cis-6-nonenal-flavor component of muskmelon fruit Phytochemistry 1972, 11, 3321-3322
    • (1972) Phytochemistry , vol.11 , pp. 3321-3322
    • Kemp, T.R.1    Knavel, D.E.2    Stoltz, L.P.3
  • 44
    • 79960602262 scopus 로고    scopus 로고
    • Cell wall polysaccharides of near-isogenic lines of melon (Cucumis melo L.) and their inbred parentals which show differential flesh firmness or physiological behavior
    • Dos-Santos, N.; Jimenez-Araujo, A.; Rodriguez-Arcos, R.; Fernandez-Trujillo, J. P. Cell wall polysaccharides of near-isogenic lines of melon (Cucumis melo L.) and their inbred parentals which show differential flesh firmness or physiological behavior J. Agric. Food Chem. 2011, 59, 7773-7784
    • (2011) J. Agric. Food Chem. , vol.59 , pp. 7773-7784
    • Dos-Santos, N.1    Jimenez-Araujo, A.2    Rodriguez-Arcos, R.3    Fernandez-Trujillo, J.P.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.