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从贝生树根,Alpinia zerumbet的重要气味的表征

Ngan T K Nguyen¹, Thien H Nguyen¹, Ethan W Darby¹

¹Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States.

Journal of agricultural and food chemistry

|February 18, 2025

概括

研究人员在贝生 (Alpinia zerumbet) 根茎中确定了关键的芳香化合物,揭示了对其独特风味负责的分子. 这项研究揭开了对香料的洞察力.

科学领域:

* 食品化学食品化学
* 植物科学植物科学
* 感官分析感官分析

背景情况:

*贝生 (Alpinia zerumbet) 原产于东南亚,在世界各地用于装饰.
*它的根茎和叶子用于草药茶和食品调味料.
* 导致贝生口味的特定分子以前是未知的.

研究的目的:

* 识别和量化贝生根茎中的关键芳香化合物.
* 了解贝生独特风味的化学基础.
* 建立一个研究其他Alpinia属香料的基础.

主要方法:

* 溶剂辅助风味蒸发 (SAFE) 用于气味隔离.
* 气体染色学-嗅学 (GC-O) 和气体染色学-质谱学 (GC-MS) 用于识别.
*芳香提取物稀释分析 (AEDA) 用于调味稀释因子和稳定同位素稀释试验 (SIDAs) 用于量化.

主要成果:

* 在贝生根茎中发现了26种气味物质.
*发现11种关键气味剂,包括林纳醇,α-pinene, (2E,4E) -nona-2,4-dienal,1,8-cineole和 (E) -isoeugenol,具有显著的气味活性值 (OAV).
* 一个气味模拟模型准确地反映了贝生输液的感觉概况.

结论:

* 这项研究提供了第一次对贝生根茎香味化学的全面分析.
* 识别到的气味解释了贝生的特色味道.
*为未来研究其他Alpinia物种的芳香特征铺平了道路.

关键词:

阿尔卑斯山 (Alpinia zerumbet) 的一个地方.香味的化学成分和香味的化学成分贝生贝生是一种溶剂辅助的风味蒸发是用溶剂进行的.稳定同位素稀释试验试验.

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