Zhang, Chenping published the artcileVolatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME-GC-MS, and sensory evaluation coupled with partial least squares regression, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Allium tenuissimum flower volatile oil SPME GCMS PLS regression.
Allium tenuissimum L. flower is a kind of spice widely used in Northwest China, which is more fragrant after being fried. In order to assess the volatile compounds of fried Allium tenuissimum flower, solid-phase microextraction with gas chromatog.-mass spectrometry (SPME-GC-MS) and gas chromatog.-olfactometry (GC-O) were used to analyze the flower of Allium tenuissimum L. fried in four kinds of oil (rapeseed oil, peanut oil, soybean oil, and sunflower oil). A total of 50 volatiles were identified, including eight sulfur-containing compounds, ten nitrogen-containing heterocyclics, seven oxygen-containing heterocycles, eleven aldehydes, six acids and eight other compounds Sensory evaluation revealed highest scores in onion, caramel, grassy, fatty and roasty attributes. Pos. correlations between sensory attributes and aroma-active compounds were elaborated by partial least squares regression (PLSR) anal. PLSR indicated that the sensory attribute of ‘roasted’ was pos. associated with methylpyrazine, 2,5-dimethylpyrazine, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. The sensory attribute of ‘onion’ was significant pos. associated with di-Me disulfide and di-Me trisulfide. 2-Pentylfuran, furfural, and 2-furanmethanol had a significant pos. impact on ‘caramel’ attribute. (E)-2-Heptenal and (E,E)-2,4-heptadienal were pos. related to ‘grassy’ attribute. ‘Fatty’ attribute was significantly pos. correlated with (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and heptanoic acid.
Journal of Food Composition and Analysis published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.