Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning

Jie Sun; Mingjuan Ma; Baoguo Sun; Fazheng Ren; Haitao Chen; Ning Zhang; Yuyu Zhang

doi:10.1016/j.foodchem.2020.127838

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning

Food Chem. 2021 Feb 15:338:127838. doi: 10.1016/j.foodchem.2020.127838. Epub 2020 Aug 13.

Authors

Jie Sun¹, Mingjuan Ma², Baoguo Sun³, Fazheng Ren⁴, Haitao Chen⁵, Ning Zhang⁶, Yuyu Zhang⁷

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
² COFCO Nutrition and Health Research Institute CO., Ltd., China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: mamingjuan@cofco.com.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: renfazheng@cau.edu.cn.
⁵ Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn.
⁶ Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zh_ningts@btbu.edu.cn.
⁷ Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.

PMID: 32822905
DOI: 10.1016/j.foodchem.2020.127838

Abstract

The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with the aroma profiles of the butter by partial least squares regression analysis. Aroma extract dilution analysis and odor activity value calculations were applied to further reveal the dominant odorants. Fifty-three odorants with flavor dilution factors between 1 and 1024 were identified and OAVs of 17 odorants were greater than 1. Finally, an aroma recombination experiment was prepared by mixing the aroma-active compounds (OAVs > 1), and the aroma profile of the recombination showed good agreement with that of the original sample. Omission tests showed that 2-furfurylthiol, 2-acetylthiazole, anethole, (E)-2-decenal, and 1,8-cineole were the key odorants for the overall aroma of butter.

Keywords: Aroma recombination; Butter; Key aroma-active compound; OAVs; Omission test; Partial least squares regression.

MeSH terms

Butter* / analysis
Eucalyptol / analysis
Food Analysis / methods
Food Analysis / statistics & numerical data
Furans / analysis
Gas Chromatography-Mass Spectrometry
Humans
Least-Squares Analysis
Odorants / analysis*
Olfactometry
Solid Phase Microextraction
Spices
Sulfhydryl Compounds / analysis
Volatile Organic Compounds / analysis*

Substances

Furans
Sulfhydryl Compounds
Volatile Organic Compounds
furfuryl mercaptan
Butter
Eucalyptol