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首页> 外文会议>Food flavor : Chemistry, sensory evaluation, and biological activity >Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures
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Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures

机译：利用香气混合物中的气味阈值从柑橘柠檬油中提取香气特征化合物

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Seven aroma chemicals identified in Citrus limon oils were selected as potent character-impact compounds on the basis of their limited odor unit values (Lod). Those seven compounds selected have high aroma intensities. The recognition threshold of a target lemon oil against a reference lime oil was 32.9 ppm. A model oil (Oil_(model7)) prepared by mixing the natural abundance of the 7 impact chemicals from Citrus limon, gave a recognition threshold against the target lemon oil at 55.1 ppm, indicating a high similarity of the model to the target oil in aroma quality. Thus, the selected 7 compounds having high aroma intensities contributed to the high similarity of aroma quality to the target oil. Odor detection thresholds of 10 chemicals that have high Lod values were comparably determined in water and in model oils at 329 ppm by using an omission test and a cumulative test. Consequently, the odor detection threshold of geranial in the 329 ppm Oil_(model10) was 2.86 ppm and the change of the value was 30 fold higher than that in water and the smallest change among other nine compounds. So, the greatest contast in aroma quality of geranial against the aroma of the model oil was proved. The important contribution of geranial to lemon aroma was attributed to the relative immutableness of the odor threshold between water and model oil mixture.
机译：根据其有限的气味单位值（Lod），选择了在柑橘柠檬油中鉴定出的7种香气化学物质作为强力的字符混合物。选择的那七个化合物具有高的香气强度。目标柠檬油相对于参考石灰油的识别阈值为32.9 ppm。通过混合来自柠檬柑橘的7种抗冲化学品的自然丰度而制得的模型油（Oil_（model7））对目标柠檬油的识别阈值为55.1 ppm，表明该模型与目标油的香气高度相似质量。因此，所选择的7种具有高香气强度的化合物有助于香气质量与目标油的高度相似。通过使用遗漏测试和累积测试，可在329 ppm的水和模型油中比较确定10种具有高Lod值的化学品的气味检测阈值。因此，在329 ppm Oil_（型号10）中，香叶醛的气味检测阈值为2.86 ppm，其值的变化比水中的高30倍，是其他9种化合物中变化最小的。因此，证明了香叶醛香气质量相对于模型油的香气最大的竞争者。香叶菊对柠檬香气的重要贡献归因于水和模型油混合物之间气味阈值的相对不变性。

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