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Keywords = cubeb berry

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14 pages, 1026 KB  
Article
Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics
by Huan Cheng, Jianle Chen, Peter J. Watkins, Shiguo Chen, Dan Wu, Donghong Liu and Xingqian Ye
Molecules 2018, 23(7), 1627; https://doi.org/10.3390/molecules23071627 - 4 Jul 2018
Cited by 11 | Viewed by 5008
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Solid-Phase Microextraction)
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