Key Aroma Compounds in Lippia dulcis (Dushi Button).

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Sensory Science

Background:

• Edible flowers are increasingly recognized for their culinary and potential health benefits.
• Understanding the volatile aroma compounds of edible flowers is crucial for flavor development and quality control.

Purpose of the Study:

• To identify and quantify the key odor-active compounds contributing to the characteristic flavor of the edible flower Dushi Button ( Lippia dulcis).

Main Methods:

• Aroma extract dilution analysis (AEDA) was employed to detect odor-active compounds.
• Stable isotope dilution assays (SIDA) were used for quantitative measurements.
• Odor activity values (OAVs) were calculated to determine the contribution of individual compounds to the overall flavor.

Main Results:

• A total of 34 odor-active compounds were detected in Dushi Button aroma extracts.
• Compounds with the highest flavor dilution (FD) factors included methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, a caramel-like compound, and vanillin.
• Key contributors to the Dushi Button flavor, based on OAVs, were identified as 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and (Z)-3-hexenal.

Conclusions:

• The study successfully elucidated the key volatile compounds responsible for the distinct flavor profile of Dushi Button ( Lippia dulcis).
• This research provides valuable insights for the utilization of Dushi Button in culinary applications and flavor ingredient development.