Aroma‐Active Components ofLycii fructus(kukija)

Abstract

The fruit of Lycii fructus has been used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Thirty-three odor compounds were sniffed at GC-O, each trial equipped with DB-5MS and HP-WAX capillary column. The most contributing odor compounds in L. fructus were (E)-2-heptenal (green, mushroomy), 1-heptanol (planty, oily), hexanal (planty), 3-octanol (mushroomy, planty), 1-octen-3-ol (mushroomy), and 2-methyl-2-butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.