Aroma‐Active Components ofLycii fructus(kukija)

Abstract

The fruit of Lycii fructus has been used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Thirty-three odor compounds were sniffed at GC-O, each trial equipped with DB-5MS and HP-WAX capillary column. The most contributing odor compounds in L. fructus were (E)-2-heptenal (green, mushroomy), 1-heptanol (planty, oily), hexanal (planty), 3-octanol (mushroomy, planty), 1-octen-3-ol (mushroomy), and 2-methyl-2-butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.

Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

“…Finally large amounts of methyl linoleate together with further esters of C16 and C18 fatty acids were detected [59]. Recently a study on aroma-active compounds combining GC-MS and GC-olfactometry showed that 1-octen-3-ol, 3-hydroxy-2-butanone, acetic acid, hexanal and (E)-2-heptenal were the most contributing odor components [61].…”

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

“…Spectral deconvolution based on mass spectra differences was quite useful in this case, as chromatographic selectivity was not enough to achieve separation, even though two different stationary phases have been employed for analysis. The odor of (Z)-2-methyl-2-butenoic acid is described as spicy, pungent (Lee et al, 2008), while β-damascenone can contribute to sweet or honey odor (Gurbuz et al, 2006). Correct separation and identification of these compounds are crucial for a fair characterization of important aroma characteristics and this illustrates the importance of spectral deconvolution.…”

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

“…The samples with addition of GB (Sucra GB, Reb GB, and Sucro GB) showed lower scores for milk powder aroma when compared to the control or to their counterparts without addition of GB, except for the samples sweetened with sucrose (Sucro and Sucro GB), which were similar to each other for this attribute. The dried GB extract has a characteristic pungent and plant aroma (Lee and others ), which may have masked the other aromas of white chocolate samples, affecting assessors’ perception. In addition, high‐intensity sweeteners can alter the perception of some aromas in different foods when compared to sucrose (Cardoso and Bolini ); thus, explaining the similarity between the samples Sucro and Sucro GB for milk powder aroma.…”