Comparative Study on the Aroma Compounds of Rose and Lily Pancakes
In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyze...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070054 |
| _version_ | 1797983737074417664 |
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| author | Yicheng HUANG Yu SHI Yanli MA Yunfeng DING Lin MA Dan LI Xiaolei LI |
| author_facet | Yicheng HUANG Yu SHI Yanli MA Yunfeng DING Lin MA Dan LI Xiaolei LI |
| author_sort | Yicheng HUANG |
| collection | DOAJ |
| description | In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyzed by hierarchical cluster analysis and the relative odor activity value was calculated. The content of organic acids in pancakes was analyzed by high performance liquid chromatography (HPLC). A total of 51 flavor compounds were isolated from three kinds of pancakes, and there were differences in the types and contents of compounds in different pancakes, citronellol was detected in rose pancake, and its relative content was 2.24%. No characteristic aroma component was detected in lily pancake. The results of relative odor activity value showed that the key flavor compounds in pancakes were aldehydes, citronellol, nerylacetone and phenylethanol had positive effects on the flavor of rose pancake, while butyl acetate and n-decanol had modifying effects on the flavor of lily pancake. The content of lactic acid in pancakes was the highest, and the content of lactic acid in the original pancake reached 5.604 mg/g, which was significantly different from 3.848 mg/g in the lily pancake, malic acid was detected merely in lily pancake, and the content was 1.921 mg/g. Rose and lily can effectively change the flavor compounds of pancakes. |
| first_indexed | 2024-04-11T06:52:03Z |
| format | Article |
| id | doaj.art-186ac237f9c54aab86d50318f721ef37 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:52:03Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-186ac237f9c54aab86d50318f721ef372022-12-22T04:39:09ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143530230910.13386/j.issn1002-0306.20210700542021070054-5Comparative Study on the Aroma Compounds of Rose and Lily PancakesYicheng HUANG0Yu SHI1Yanli MA2Yunfeng DING3Lin MA4Dan LI5Xiaolei LI6Jilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University, Changchun 130022, ChinaJilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University, Changchun 130022, ChinaCollege of Landscape Architecture in Changchun University, Changchun 130021, ChinaCollege of Art and Design in Jilin Jianzhu University, Changchun 130012, ChinaJilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University, Changchun 130022, ChinaJilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University, Changchun 130022, ChinaJilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University, Changchun 130022, ChinaIn order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyzed by hierarchical cluster analysis and the relative odor activity value was calculated. The content of organic acids in pancakes was analyzed by high performance liquid chromatography (HPLC). A total of 51 flavor compounds were isolated from three kinds of pancakes, and there were differences in the types and contents of compounds in different pancakes, citronellol was detected in rose pancake, and its relative content was 2.24%. No characteristic aroma component was detected in lily pancake. The results of relative odor activity value showed that the key flavor compounds in pancakes were aldehydes, citronellol, nerylacetone and phenylethanol had positive effects on the flavor of rose pancake, while butyl acetate and n-decanol had modifying effects on the flavor of lily pancake. The content of lactic acid in pancakes was the highest, and the content of lactic acid in the original pancake reached 5.604 mg/g, which was significantly different from 3.848 mg/g in the lily pancake, malic acid was detected merely in lily pancake, and the content was 1.921 mg/g. Rose and lily can effectively change the flavor compounds of pancakes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070054pancakesvolatile flavor componentsgas chromatography-mass spectrometryrelative odor activity value(roav)hierarchical cluster analysisorganic acid |
| spellingShingle | Yicheng HUANG Yu SHI Yanli MA Yunfeng DING Lin MA Dan LI Xiaolei LI Comparative Study on the Aroma Compounds of Rose and Lily Pancakes Shipin gongye ke-ji pancakes volatile flavor components gas chromatography-mass spectrometry relative odor activity value(roav) hierarchical cluster analysis organic acid |
| title | Comparative Study on the Aroma Compounds of Rose and Lily Pancakes |
| title_full | Comparative Study on the Aroma Compounds of Rose and Lily Pancakes |
| title_fullStr | Comparative Study on the Aroma Compounds of Rose and Lily Pancakes |
| title_full_unstemmed | Comparative Study on the Aroma Compounds of Rose and Lily Pancakes |
| title_short | Comparative Study on the Aroma Compounds of Rose and Lily Pancakes |
| title_sort | comparative study on the aroma compounds of rose and lily pancakes |
| topic | pancakes volatile flavor components gas chromatography-mass spectrometry relative odor activity value(roav) hierarchical cluster analysis organic acid |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070054 |
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