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. 2021 Dec 17;26(24):7647.
doi: 10.3390/molecules26247647.

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Binshan Liu  1 , Shiqi Xu  2 , Zhizhong Dong  3 , Yuping Liu  1   2 , Xiaoming Wei  3 , Danqing Shao  3
Affiliations

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Binshan Liu et al. Molecules. .

Abstract

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography-mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.

Keywords: GC-MS; GC-O; key odorants; odor-active value; scallion pancake; storage.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
GC-MS signals of synthesized 43, 44, 46, 47 by DB-WAX (A,B) and HP-5MS (C,D) column separation.
Figure 2
Figure 2
Quantitative descriptive analysis between SP and recombinate model.
See this image and copyright information in PMC

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