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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Differences in the Volatile Components and Their Odor Characteristics of Green and Ripe Fruits and Dried Pericarp of Japanese Pepper (Xanthoxylum piperitum DC.)
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Differences in the Volatile Components and Their Odor Characteristics of Green and Ripe Fruits and Dried Pericarp of Japanese Pepper (Xanthoxylum piperitum DC.)

机译：青椒，成熟果和干果皮挥发性成分及其气味特征的差异

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摘要

The essential oils of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.),which are commonly used in Japanese dishes as spices,were extracted with methanol,followed by adsorption to Porapak Q resin.Their aroma profiles were characterized by a sensory evaluation,and their chemical constituents were investigated by using gas chromatography (GC),gas chromatography-mass spectrometry,and aroma extract dilution analysis.Geraniol,citronellal,linalool,and methyl cinnamate were perceived to be important to the basic flavor of the three samples of Japanese pepper by GC-sniffing at high flavor dilution (FD) factors.Monoterpene hydrocarbons constituting almost 76% of the essential oil are the major flavor compounds in the green fruit,and the stronger green and pine leaf notes in the green fruit were considered to be imparted mainly by the large amount of d-liimonene,beta-phellandrene,and myrcene due to their high FD factors.On the other hand,the oxygenated terpenes including citronellal,geraniol,and geranial are predominant for the potent odorant in the ripe fruit.The marked citrus-like note in the ripe fruit was thought to be due to the amounts of geranial and citronellal,being 20% of the essential oil.In the dried pericarp,the ratio of oxygenated terpenoids was almost equal to that of monoterpene hydrocarbons.These seemed to induce the flavor character of the dried pericarp to be milder than that of the ripe fruit.
机译：用甲醇提取日本菜中常用的绿色和成熟水果精油和日本胡椒干果皮（Xanthoxylum piperitum DC。）的香精油，然后用甲醇萃取，然后吸附到Porapak Q树脂上。它们的香气特征在于通过气相色谱（GC），气相色谱-质谱法和香气提取物稀释分析法研究了感官评价及其化学成分。香叶醇，香茅醛，芳樟醇和肉桂酸甲酯被认为对香辛料的基本风味至关重要。在高香精稀释度（FD）因子下通过GC嗅探的三份日本胡椒样品。构成香精油的Monoterpene碳氢化合物占绿色水果的主要风味化合物，占香精油的近76％，而绿色水果中的绿色和松叶风味更强由于其较高的FD因子，被认为主要是由d-li烯，β-芹烯和月桂烯的大量赋予而产生的。包括香茅醛，香叶醇和香叶醛在内的其他成分是成熟水果中强力气味的主要成分。成熟水果中明显的柑橘样香气被认为是由于香叶醛和香茅醛的含量所致，占香精油的20％。在干燥的果皮中，氧化的萜类化合物的比率几乎等于单萜碳氢化合物的比率。这似乎促使干燥的果皮的风味特征比成熟果实的风味特征温和。

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