Journal
FOOD RESEARCH INTERNATIONAL
Volume 120, Issue -, Pages 650-655Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.11.022
Keywords
Omija; Human sensory perceptions; Volatile analysis; Headspace stir-bar sorptive extraction; Gas chromatography mass spectrometry
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Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA) [316050031SB010]
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning [NRF-2017R1D1A3B03032520]
- Research Base Construction Fund Support Program - Chonbuk National University
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [316050031SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Omija (Schisandra chinesis Baillon) is a cluster of berries, mainly cultivated in East Asian countries. The objective of this study was to conduct an instrumental volatile flavor analysis and descriptive analysis of omija samples using headspace stir-bar sorptive extraction gas chromatography-mass spectrometry. Three omija fruits were included and pre-treated using three different methods: frozen omija (FO), frozen-blended omija (FBO), and freeze-dried omija (FDO). A total of 28 volatiles were identified, and significant differences in concentrations found among omija samples were noted, especially for previously identified aroma-active compounds such as alpha-pinene, alpha-terpinene, and (E)-beta-ocimene (p < .05). In terms of sensory perception, significant differences were observed in three sensory attributes that included, ginger, pine needle, and wet grassy aromatics among the samples (p < 0.05). While similarities and dissimilarities were observed among the three samples in the instrumental flavor analysis results, a principal component analysis revealed that FBO and FDO shared similar flavor characteristics while FO had distinctive flavor characteristics.
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