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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept
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Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

机译：利用分子感觉科学概念表征油菜蜂蜜中的主要香气化合物

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By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from unifloral rape honey harvested in July 2009, 28 odor-active areas could be detected within a flavor dilution factor (FD) range of 4-2048. The highest FD factors were found for (E)-β-damascenone (cooked apple-like), phenylacetic acid (honey-like), 4-methoxybenzaldehyde (aniseed-like), 3-phenylpropanoic acid (flowery, waxy), and 2-niethoxy-4-vinylphenol (dove-like). Twenty-three odorants were then quantitated by application of stable isotope dilution assays, and their odor activity values (OAV, ratio of concentration to odor threshold) were calculated on the basis of newly determined odor thresholds in an aqueous fructose-glucose solution. The highest OAVs were calculated for (E)-β-damascenone, 3-phenylpropanoic acid, phenylacetic acid, dimethyl trisulfide, and phenylacetaldehyde. Quantitative measurements on a rape honey produced in 2011 confirmed the results. A model mixture containing the 12 odorants showing an OAV ≥ 1 at the same concentrations as they occurred in the rape honey was able to mimick the aroma impression of the original honey. The characterization of the key odorants in rape flowers from the same field suggested 3-phenylpropanoic acid, phenylacetic acid, and three further odorants to be transferred via the bees into the honey.
机译：通过对从2009年7月收获的单花油菜蜂蜜中通过溶剂萃取和溶剂辅助风味蒸发（SAFE）分离的挥发性成分进行香气提取物稀释分析（AEDA），可以在风味稀释因子内检测到28个气味活跃区域（ FD）范围为4-2048。 FD因子最高的是（E）-β-大马烯酮（熟苹果状），苯乙酸（蜂蜜状），4-甲氧基苯甲醛（茴香状），3-苯基丙酸（花状，蜡状）和2 -甲氧基-4-乙烯基苯酚（类似鸽子）。然后，通过应用稳定的同位素稀释测定法对23种气味剂进行定量，并根据新确定的果糖-葡萄糖水溶液中的气味阈值来计算其气味活性值（OAV，浓度与气味阈值的比率）。计算出（E）-β-大马烯酮，3-苯基丙酸，苯乙酸，三硫化二甲基和苯乙醛的最高OAV。对2011年生产的强奸蜂蜜的定量测量证实了这一结果。包含12种增香剂的模型混合物，其OAV≥1的浓度与在强奸蜂蜜中的浓度相同，能够模拟原始蜂蜜的香气印象。对同一领域油菜花中主要气味的表征表明，3-苯丙酸，苯乙酸和另外三种气味会通过蜜蜂转移到蜂蜜中。

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