Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Abstract

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

Evaluation of Postharvest Drying, Key Odorants, and Phytotoxins in Plai (Zingiber montanum) Essential Oil

“…33,43−45 In a recent report, the minor constituents, viz., 4-terpineol and α-terpineol, were reported to be the key aroma active constituents in omija fruit, which were responsible for its characteristic spicy and wet-wood aromatics. 33 These findings further substantiated the key role of 2 in creating the overall impression of plai rhizome or its essential oil aroma.…”

“…In contrast, 3 mainly had a sweet note with very low scores for all of the other descriptors. Previous studies have described the odor of 4-terpineol as spicy, woody, and green. ,− In a recent report, the minor constituents, viz., 4-terpineol and α-terpineol, were reported to be the key aroma active constituents in omija fruit, which were responsible for its characteristic spicy and wet-wood aromatics . These findings further substantiated the key role of 2 in creating the overall impression of plai rhizome or its essential oil aroma.…”

“…The single ascending method was used for the determination of the odor threshold values (OTVs) for the crude oil, 2 , and 3 in a 1:1 (v/v) DPG/water mixture. , Sixteen healthy adults (12 males and four females, age 24–45 years) participated in the analysis. Subjects with a nasal disorder were not included in the panel.…”

“…Sensorial comparison among the crude oil, 2 and 3 was performed through quantitative descriptive sensory analysis. , A panel of 11 healthy adults (seven males and four females, age 24–45 years) with no nasal disorders who work with flavors and fragrances in the laboratory was selected for this aroma profiling. Samples (2.0%) were prepared in 1:1 (v/v) DPG/water, and smelling strips were provided.…”

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

“…Sensory evaluation of silver carp was performed at room temperature in a dedicated sensory evaluation laboratory according to the previously published method with minor modifications (Kim et al., 2020). TMA was diluted into a range of nonidentical concentrations (10–1000 mg/L) to evaluate the fishy odor susceptibility of healthy evaluators.…”