Abstract
The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 aroma-active compounds (flavor dilution, FD = 9). Among them, 30 odorants were quantified by the standard curve method. The OAV analysis results showed that 25 odorants had OAVs ≥ 1, which could be considered as the potent odorants. D-Limonene and 3,7-dimethyl-2,6-octadienal had the highest OAVs (OAV = 9803 and 8399), followed by (Z)-3,7-dimethylocta-2,6-dienal (OAV = 1893), β-myrcene (OAV = 1798), (E)-3-phenyl-2-propenoic acid ethyl (OAV = 1603), and β-caryophyllene (OAV = 1129). Addition experiments further confirmed that 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, and D-limonene contributed to lemon attribute, β-myrcene contributed to green attribute, citronellal contributed to mint and fresh note, and eucalyptol contributed to eucalyptus-like note were the key odorants.
Highlights
IntroductionAs a genus belongs to Lauraceae’s family, is an evergreen or deciduous tree or shrub with about 200 species distributed worldwide (mainly distributed in tropical and subtropical regions of Asia and America) [1]
Litsea pungens, as a genus belongs to Lauraceae’s family, is an evergreen or deciduous tree or shrub with about 200 species distributed worldwide [1]
Based on its unique characteristics of citrus, sweet lemon, camphor wood, and green aroma, Litsea pungens Hemsl. (LPH) is a vital fragrance applied to many southwestern Chinese dishes, such as cooking beef or lamb, chili sauce, and pickled vegetables, especially the traditional Zhijiang Blood Duck (Huaihua, Hunan province) [6,7,8]. e LPH is an important pharmaceutical/food resource; elucidating the flavor chemistry of LPH is meaningful to the application of standardized LPH
Summary
As a genus belongs to Lauraceae’s family, is an evergreen or deciduous tree or shrub with about 200 species distributed worldwide (mainly distributed in tropical and subtropical regions of Asia and America) [1]. Due to the large and broad market demand, several decades ago, LPH species had been industrially cultivated, especially in Yunnan, Hubei, Hunan, Sichuan, Chongqing, and Guizhou provinces of China. E therapeutic effects of LPH include removing dampness, regulating spleen deficiency, helping digestion, dysmenorrhea, expelling cold, and analgesia. All these benefits have been widely recorded in ancient Chinese medicine books such as “Guizhou folk medicine,” “Chongqing Herbs,” and “Hunan yaowuzhi.”. Based on its unique characteristics of citrus, sweet lemon, camphor wood, and green aroma, LPH is a vital fragrance applied to many southwestern Chinese dishes, such as cooking beef or lamb, chili sauce, and pickled vegetables, especially the traditional Zhijiang Blood Duck (Huaihua, Hunan province) [6,7,8]. Based on its unique characteristics of citrus, sweet lemon, camphor wood, and green aroma, LPH is a vital fragrance applied to many southwestern Chinese dishes, such as cooking beef or lamb, chili sauce, and pickled vegetables, especially the traditional Zhijiang Blood Duck (Huaihua, Hunan province) [6,7,8]. e LPH is an important pharmaceutical/food resource; elucidating the flavor chemistry of LPH is meaningful to the application of standardized LPH
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