Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

Authors

  • Wenhuai Kang,

    1. Authors Kang and Li are with College of Bioscience and Bioengineering, Hebei Univ. of Science and Technology, Shijiazhang 050018, P.R. China. Authors Xu and Jiang are with School of Biotechnology, Jiangnan Univ., Wuxi 214122, P.R. China. Author Tao is with College of Enology, Northwest A&F Univ., Yangling, Shaaxi, 712100 China. Direct inquiries to authorXu (E-mail: biosean_xu@126.com).
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  • Yan Li,

    1. Authors Kang and Li are with College of Bioscience and Bioengineering, Hebei Univ. of Science and Technology, Shijiazhang 050018, P.R. China. Authors Xu and Jiang are with School of Biotechnology, Jiangnan Univ., Wuxi 214122, P.R. China. Author Tao is with College of Enology, Northwest A&F Univ., Yangling, Shaaxi, 712100 China. Direct inquiries to authorXu (E-mail: biosean_xu@126.com).
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  • Yan Xu,

    1. Authors Kang and Li are with College of Bioscience and Bioengineering, Hebei Univ. of Science and Technology, Shijiazhang 050018, P.R. China. Authors Xu and Jiang are with School of Biotechnology, Jiangnan Univ., Wuxi 214122, P.R. China. Author Tao is with College of Enology, Northwest A&F Univ., Yangling, Shaaxi, 712100 China. Direct inquiries to authorXu (E-mail: biosean_xu@126.com).
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  • Wenguang Jiang,

    1. Authors Kang and Li are with College of Bioscience and Bioengineering, Hebei Univ. of Science and Technology, Shijiazhang 050018, P.R. China. Authors Xu and Jiang are with School of Biotechnology, Jiangnan Univ., Wuxi 214122, P.R. China. Author Tao is with College of Enology, Northwest A&F Univ., Yangling, Shaaxi, 712100 China. Direct inquiries to authorXu (E-mail: biosean_xu@126.com).
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  • Yongsheng Tao

    1. Authors Kang and Li are with College of Bioscience and Bioengineering, Hebei Univ. of Science and Technology, Shijiazhang 050018, P.R. China. Authors Xu and Jiang are with School of Biotechnology, Jiangnan Univ., Wuxi 214122, P.R. China. Author Tao is with College of Enology, Northwest A&F Univ., Yangling, Shaaxi, 712100 China. Direct inquiries to authorXu (E-mail: biosean_xu@126.com).
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Abstract

Abstract:  The aroma-active compounds in Chinese bayberry were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry techniques. The volatile compounds were extracted using Liquid–liquid extraction, solvent-assisted flavor evaporation and headspace solid-phase microextraction (HS-SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4-terpineol, linalool oxide, linalool, benzyl alcohol, α-methylbenzyl alcohol, β-phenylethanol, 3-methylbutanoic acid and acetic acid, and so on. Moreover, HS-SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β-caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits

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