Yao, Lingyun published the artcileCharacterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses, HPLC of Formula: 41114-00-5, the main research area is Ficus carica GCMS GC olfactometry odor activity sensory analysis.
Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution anal. (AEDA) based on gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments Based on instrumental anal. and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously.
LWT–Food Science and Technology published new progress about Dilution. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, HPLC of Formula: 41114-00-5.
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