%0 Journal Article
%T Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of <i>Toona sinensis</i> (A. Juss.) Roem. Using GC-MS and GC-O
%A Changjin Liu
%A Jie Zhang
%A Zhongkai Zhou
%A Zetian Hua
%A Hongying Wan
%A Yanhui Xie
%A Zhiwei Wang
%A Li Deng
%J Food and Nutrition Sciences
%P 305-314
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.43041
%X <p class=\"MsoNormal\">
	<span lang=\"EN-US\">In this study, volatile compounds present in <i>Toona</i> <i>sinensis</i> (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). The optimum conditions for extracting the volatiles from TS were achieved with the experimental parameters including the use of a 65 ¦Ìm polydimethylsiloxane/divinyl benzene (PDMS/DVB) fibre, an extraction temperature of 40<span style=\"font-family:ËÎÌå;font-size:9pt;\">¡æ</span> and an extraction time of 30 min. Under these conditions, 56 volatile compounds were separated and 53 were identified by GC-MS. Among them, 21 sulfide compounds (42.146%) and 27 terpenes</span><span lang=\"EN-US\" style=\"font-family: ËÎÌå;\" mso-hansi-font-family:?layout-grid-mode:line;?=\"\">£¨</span><span lang=\"EN-US\">55.984%)</span><span lang=\"EN-US\"> were found to be the major components. The sample was analyzed by GC-O and 26 elutes were sniffed and their sensory descriptions evaluated by an odor panelists. Analysis of the data indicated, two compounds <i>cis</i> and <i>trans</i> isomers of 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene were major contributors to the characteristic aroma of TS.</span><span lang=\"EN-US\"><!--?xml:namespace prefix = o /--><o:p></o:p></span> 
</p>
%K &lt
%K i&gt
%K Toona sinensis&lt
%K /i&gt
%K (A. Juss.) Roem.
%K Volatile Compounds
%K Characteristic Aroma Components
%K HS-SPME
%K GC-MS
%K GC-O
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=28756