AI Article Synopsis
- Aroma is crucial for evaluating the flavor of pak choi, with distinct aroma profiles in the varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) yet their chemical structures were previously unknown.
- Researchers used gas chromatography-mass spectrometry (GC-MS) to analyze the aroma of three pak choi varieties, identifying 716 volatile metabolites across 15 categories, primarily terpenoids.
- XQC and XHJ displayed 53 and 54 aroma components respectively, influencing their characteristics of rice aroma and fishy smell.
Article Abstract
Aroma is a key sensory factor in the flavor evaluation of pak choi ( L. ssp. var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown. Here, the aroma profiles of three varieties of pak choi including XQC, XHJ, and Suzhouqing (CK, non-aromatic) were determined using gas chromatography-mass spectrometry (GC-MS) and relative odor activity values (rOAV). A total of 15 categories of 716 volatile metabolites were detected in the three pak choi varieties, with terpenoid metabolites identified as the major components, although in each sample the identity of the major terpenoid metabolite varied. There were 53 aroma components in XQC and 54 aroma components in XHJ with rOAV >1, which contribute to rice aroma and fishy odor of these varieties, respectively.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11399562 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101766 | DOI Listing |
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