Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of <i>Toona sinensis</i> (A. Juss.) Roem. Using GC-MS and GC-O — Oak Academic Publishing
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Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of <i>Toona sinensis</i> (A. Juss.) Roem. Using GC-MS and GC-O
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
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Tianjin Tianlong Agricultural S & T Co., Ltd., Tianjin, China; 3Tianjin Chunfa Biotechnology Group CO., Ltd., Tianjin, China.
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Tianjin Chunfa Biotechnology Group CO., Ltd., Tianjin, China.
1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
2 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
3 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
4 Tianjin Tianlong Agricultural S & T Co., Ltd., Tianjin, China; 3Tianjin Chunfa Biotechnology Group CO., Ltd., Tianjin, China.
5 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
6 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;
7 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
8 Tianjin Chunfa Biotechnology Group CO., Ltd., Tianjin, China.
In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). The optimum conditions for extracting the volatiles from TS were achieved with the experimental parameters including the use of a 65 μm polydimethylsiloxane/divinyl benzene (PDMS/DVB) fibre, an extraction temperature of 40 ℃ and an extraction time of 30 min. Under these conditions, 56 volatile compounds were separated and 53 were identified by GC-MS. Among them, 21 sulfide compounds (42.146%) and 27 terpenes （ 55.984%) were found to be the major components. The sample was analyzed by GC-O and 26 elutes were sniffed and their sensory descriptions evaluated by an odor panelists. Analysis of the data indicated, two compounds cis and trans isomers of 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene were major contributors to the characteristic aroma of TS.
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