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Çâ±â¹°Áú : ÇٽɼººÐ Key aroma chemical

Characterization of aroma compounds: structure, physico-chemical and sensory properties
Henryk Jelen¢¥ & Anna Gracka

Over 10000 volatile compounds have been detected in foods. Among them,only a few hundred (5–10%) are aroma compounds. Moreover, in a recent meta-analysis of 5642 publications on food aroma from 1980 to 2013 and 949 other documents, Hofmann and co-workers (Dunkel et al. 2014) identified  226 key food odorants from the analysis of a total of 119 publications dealing with 227 food samples, based on their odour activity value (OAV>1). Ranking the 226 key odorants in order of their abundance they found 16 compounds (termed ¡°generalists¡±) that are detected as key odorants in ¡Ã25% of analysed samples. The most frequently occurring ones are methional (53.7% of samples, boiled potatoes odour), 2- and 3-methyl butanal (50.7%, malty), butane-2,3-dione (41.9%, buttery), (E,E)-2,4-decadienal (41.4%, fried, fatty) and furaneol (40.5%, caramel), followed by sotolon (seasoning), 1-octene-3-one (mushroom), acetic acid (vinegar), acetaldehyde (fruity, fresh), ethyl 2-and 3-methylbutanoate (fruity), (E)-2-nonenal (cardboard-like), vanillin (vanilla-like), 2-acetyl-1-pyrroline (roasted, popcorn), 2- and 3-methylbutanoic
acid (sweaty) and butanoic acid (sweaty). Another set of 57 key odorants (¡°intermediaries¡±) contributed to the aroma of 5-25% of analysed food samples, while the third group consisted of 151 compounds (¡°individualists¡±) present in less than 5% of foods.

 



 

 

 

 

 
 


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