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标题：Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
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作者：Songul Kesen ; Asghar Amanpour ; Salwa Tsouli Sarhir 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2018
卷号：7
期号：7
页码：98
DOI：10.3390/foods7070098
语种：English
出版社：MDPI Publishing
摘要：Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 µg kg−1. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 µg kg−1, followed by isobutanoic acid (FD = 512 with a concentration of 218 µg kg−1) and contributed a powerful aroma and a cheesy characteristic odor.
关键词：Nigella sativa L.; black cumin seed; purge and trap extraction; volatile compounds; key odorants; GC-MS-Olfactometry Nigella sativa L. ; black cumin seed ; purge and trap extraction ; volatile compounds ; key odorants ; GC-MS-Olfactometry