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Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

1
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China
2
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China
3
Shanghai Kangshi Food Technology Co., Ltd., No.1978 Lianhua Road, Shanghai 201103, China
*
Author to whom correspondence should be addressed.
Academic Editor: Henryk H. Jeleń
Molecules 2019, 24(13), 2384; https://doi.org/10.3390/molecules24132384
Received: 23 May 2019 / Revised: 18 June 2019 / Accepted: 24 June 2019 / Published: 27 June 2019
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Food)
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Abstract

Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV ≥ 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers. View Full-Text
Keywords: Chinese sweet orange; flavor; key aroma compounds; notes; flavor base module Chinese sweet orange; flavor; key aroma compounds; notes; flavor base module
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Shui, M.; Feng, T.; Tong, Y.; Zhuang, H.; Lo, C.; Sun, H.; Chen, L.; Song, S. Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges. Molecules 2019, 24, 2384.

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