期刊
FOOD CHEMISTRY
卷 132, 期 3, 页码 1436-1441出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.11.133
关键词
Rum; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odour activity value; Solvent-assisted flavour evaporation
资金
- Institute of Food Chemistry, Technische Universitat Braunschweig
The volatiles of rum matured in oak casks were carefully isolated by solvent extraction followed by solvent-assisted flavour evaporation. Among the 116 volatile compounds identified by GC-MS, seven of them were found for the first time in rum. Application of the aroma extract dilution analysis (AEDA) on the volatile fraction revealed 18 odour-active areas in the flavour dilution factor range of 32-1024. On the basis of the quantitative data and odour thresholds in 35% ethanol (v/v), the odour activity values (OAV; ratio of concentration to odour threshold) were calculated. Nineteen aroma compounds showed OAVs >1, among which ethanol, (E)-O-damascenone, ethyl butanoate, ethyl hexanoate, vanillin, (Z)-oak lactone, ethyl 2-methylpropanoate, 1,1-diethoxyethane, ethyl 2-methylbutanoate, 3-methylbutyl acetate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate, 2-phenylethanol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, gamma-nonalactone, and eugenol showed the highest values and should be considered as the most odour-active compounds. (C) 2011 Elsevier Ltd. All rights reserved.
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