Li, Junxing published the artcileAssessment of the taro-like aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis, Synthetic Route of 106-32-1, the main research area is Cucurbita E nose gas chromatog mass spectrometry olfactometry; 2-Acetyl-1-pyrroline; E-nose; GC-O; GC–MS; Pumpkin; Volatile compounds; ‘taro-like’ aroma.
Taro-like aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds In this study, we used the electronic nose (E-nose), gas chromatog.-mass spectrometry (GC-MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, resp. By E-nose and GC-MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without taro-like aroma. According to the anal. of differential volatile compounds obtained from GC-MS and the GC-O anal. of the sample with taro-like aroma, we found that 2-acetyl-1-pyrroline representing the taro odor was only identified in the sample with taro-like aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the taro-like aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and taro-like aroma was further verified via other pumpkin samples. Our results provide a theor. basis for understanding the aroma characteristics of pumpkin fruit.
Food Chemistry: X published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.
Referemce:
Ester – Wikipedia,
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