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Molecules 2018, 23(7), 1627; https://doi.org/10.3390/molecules23071627

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics

1
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China
3
CSIRO Agriculture and Food Nutrition Unit, 671 Sneydes Road, Werribee 3030, Australia
*
Author to whom correspondence should be addressed.
Academic Editors: Constantinos K. Zacharis and Paraskevas D. Tzanavaras
Received: 14 June 2018 / Revised: 28 June 2018 / Accepted: 2 July 2018 / Published: 4 July 2018
(This article belongs to the Special Issue Solid-Phase Microextraction)
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Abstract

The dried cubeb berries are widely used as medicinal herb and spicy condiment with special flavor. However, there is a significant definition discrepancy for cubeb berries. In this study, an efficient analytical method to characterize and discriminate two popular cubeb fruits (Litsea cubeba and Piper cubeba) was established. The aroma profiles of cubeb berries were evaluated by different extraction methods including hydro-distillation, simultaneous distillation/extraction, and solid-phase micro-extraction followed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In total, 90 volatile compounds were identified by HD, SDE, and SPME combined with GC-MS. Principal component analysis was further applied and discriminated ambiguous cubeb berries by their unique aromas: Litsea cubeba was characterized by higher level of d-limonene (“fruit, citrus”), citral (“fruit, lemon”) and dodecanoic acid; α-cubebene (“herb”) was identified as a marker compound for Piper cubeba with higher camphor (“camphoraceous”), and linalool (“flower”). Flavor fingerprint combined with PCA could be applied as a promising method for identification of cubeb fruits and quality control for food and medicinal industries. View Full-Text
Keywords: cubeb berry; principal component analysis (PCA); solid-phase microextraction (SPME); hydro-distillation (HD); simultaneous distillation/extraction (SDE); gas chromatography-mass spectrometry-olfactometry (GC-MS-O) cubeb berry; principal component analysis (PCA); solid-phase microextraction (SPME); hydro-distillation (HD); simultaneous distillation/extraction (SDE); gas chromatography-mass spectrometry-olfactometry (GC-MS-O)
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Cheng, H.; Chen, J.; Watkins, P.J.; Chen, S.; Wu, D.; Liu, D.; Ye, X. Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics. Molecules 2018, 23, 1627.

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