Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 24, Pages 4990-4999Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b01150
Keywords
cranberry; aroma-active compounds; GC-O; OAV; PLSR
Funding
- Natural Science Foundation of Shanghai Institute of Technology [YYY-11067]
- National Natural Science Foundation of China [21476140, 21306114]
- National Key Technology RD Program [2011BAD23B01]
- Shanghai Engineering Technology Research Center of Fragrance and Flavor [15DZ2280100]
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The volatile compounds of cranberries obtained from four cultivars (Early Black, Yl; Howes, Y2; Searles, Y3; and McFarlin, Y4) were analyzed by gas chromatography olfactometry (GC-O), gas chromatography mass spectrometry (GC-MS), and GC flame photometric detection (FPD). The result presented that a total of thirty-three, thirty-four, thirty-four, and thirtysix odor-active compounds were identified by GC-O in the Y1, Y2, Y3, and Y4, respectively. In addition, twenty-two, twenty-two, thirty, and twenty-seven quantified compounds were demonstrated as important odorants according to odor actiVity values (OAVs > 1). Among these compounds, hexanal (OAV: 27-60), pentanal (OAV: 31-51), (E)-2-heptenal (OAV: 17-66), (E)-2hexenal (OAV: 18-63), (E)-2-octenal (OAV: 10-28), (E)-2-nonenal (OAV: 8-77), ethyl 2-methylbutyrate (OAV: 10-33), beta-ionone (OAV: 8-73), 2-methylbutyric acid (OAV: 18-37), and octanal (OAV: 4-24) contributed greatly to the aroma of cranberry. Partial least-squares regression (PLSR) was used to process the mean data accumulated from sensory evaluation by the panelists, odor-active aroma compounds (OAVs > 1), and samples. Sample Y3 was highly correlated with the sensory descriptors floral and fruity. Sample Y4 was greatly related to the sensory descriptors mellow and green and grass. Finally, an aroma reconstitution (Model A) was prepared by mixing the odor-active aroma compounds (OAVs > 1) based on their measured concentrations in the Yl sample, indicating that the aroma profile of the reconstitution was pretty similar to that of the original sample.
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