Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying.

The effects of vacuum oven drying at 60 °C on the aroma profile, key odorants, fatty acids, and chiral compounds of fresh Amomum tsaoko (AT) were evaluated over varying drying times. Quantitative descriptive analysis, solvent-assisted flavor evaporation, and gas chromatography-olfactometry-mass spectrometry identified and quantitated 36 odor-active compounds. Aldehydes, particularly geranial (1606-1809 mg/kg), were consistently prominent across all drying durations.

Olfactory perceptual interactions of maltol with key food odorants in binary mixtures: Scatter matrix statistical analysis of odor intensity in heterogeneous perceptual situation.

To study the olfactory perceptual interaction of odorants (OPIO) in binary mixtures containing maltol, a simple and efficient analysis method was developed. This method correlated three variables of the binary mixture: two rates of change in perceived odor intensities of two odorants within the binary mixtures, and the degree of overall odor synergy exhibited by the binary mixtures. By creating a three-dimensional scatter matrix with the variables, the changes in odor intensity of the binary mixture due to OPIO were visualized.

Insights into the key odorants in fresh and dried using the sensomics approach.

To identify the key odorants in (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A total of 49 odor-active compounds (43 in FAT and 42 in DAT) with flavor dilution (FD) factors ranging from 1 to 6561 were identified, with eucalyptol exhibiting the highest FD factor of 6561.

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS.

To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compounds came from the turmeric added to MPs.