Analysis of Volatile Components from Dictyophora rubrovolota Zang, Ji Et Liou

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• 作者：Ming-Quan Hang^a ; ^b ; ^{hmqsir@163.com} ; ^{huangmq@th.btbu.edu.cn} ; Qing-Qing Zou^a ; Hong-Yu Tian^a ; ^b ; Bao-Guo Sun^a ; ^b ; Hai-Tao Chen^a ; ^b
• 关键词：Dictyophora rubrovolota Zang ; ji et liou ; volatile components ; GC-MS ; GC-O ; AEDA
• 刊名：Procedia Engineering
• 出版年：2012
• 期刊代码：P56_18777058
• 类别：et
• 出版时间：2012
• 卷：37
• 期：Complete
• 页码：240-249
• 文件大小：170 K

摘要

Volatile compounds extracted by simultaneous distillation and extraction (SDE) from Dictyophora rubrovolota Zang, ji et liou were analyzed by gas chromatography-mass spectrometry (GC-MS), and the aroma-active volatiles were identified by aroma extract dilution analysis (AEDA) method with gas chromatography-olfactometry (GC-O). 82 volatile components were identified by GC-MS, including 11 aldehydes, 10 ketones, 6 alcohols, 2 hydroxybenzenes, 9 esters, 19 acids, 14 hydrocarbons, and 11 other compounds. By GC-O analysis, 22 aroma-active compounds were identified, among which seven key flavor volatiles with high flavour dilution factor (FD) ranging from 27 to 3 included 2,3-pentanedione (FD 27,0.074 mg/kg, yogurt flavor), acetic acid (FD 27, 12.72 mg/kg, sharp acidity), 2-methylbutanoic acid (FD 27, 1.039 mg/kg, smelly socks smell, aldehyde taste), (E)-2-octenal (FD 9, 0.066 mg/kg, pine oil odour), 2-phenyl-2-butenal (FD 9, 0.12 mg/kg, astringent taste, aldehyde flavor, fragrant beans), benzaldehyde (FD 3, 0.136 mg/kg, formaldehyde smell, resin taste), 3,5-diethyl-2-methyl-pyrazine (FD 3, 0.082 mg/kg, musty, bark corrupt taste, smelly).