Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process

WANG Yanna, MENG Xuecheng, ZHAO Di, WU Jiasheng, SONG Lili, HU Yuanyuan, ZHANG Zuying, YU Weiwu

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (3) : 169-176.

PDF(2086 KB)
南京林业大学学报（自然科学版）
PDF(2086 KB)
JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (3) : 169-176. DOI: 10.12302/j.issn.1000-2006.202109045

Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process

Author information +
History +

Abstract

【Objective】 The aim of this experiment was to analyze changes in aroma profiles of kernels from different cultivars in Torreya grandis after roasting process, and provide an effective research method for finding out the best idioplasms with particular T. grandis aromas. 【Method】 In the present study, the volatiles of roasted T. grandis nuts from four cultivars (T. grandis ‘Zhuyuan’, T. grandis ‘Dingxiang’, T. grandis ‘Mufei’ and T. grandis ‘Xifei’) were analyzed using SPMS/GC-MS. 【Result】 79 aromatic components were detected using a gas chromatography-mass spectrometer (GC-MS) and were divided into nine categories, including alcohols (27), terpenes (23), aldehydes (6), benzenes (6), esters (5), alkanes (4), ketones (3), acids (2), ethers (2), pyrazine (1) and benzene derivatives (4). Terpenes were the most abundant aromatic compounds in the four T. grandis cultivars, which was expected for T. grandis ‘Zhuyan’, among which D-limonene formed the largest proportion. Results from principal component analysis (PCA) showed that the key characteristic aroma substances in T. grandis ‘Xifei’, included ketones, esters, aldehydes, benzene derivatives and terpenes. The key characteristic aroma substances in T. grandis ‘Mufei’ are terpenes and pyrazines. The key characteristic aroma substances in T. grandis ‘Zhuyan’ and ‘Dingxiang’ are ethers and acids. T. grandis ‘Xifei’ contains many specific aroma substances with characteristic aromas, including D-limonene, 2-furaldehyde, camphor, 1-nonanal and diisobutyl phthalate. T. grandis ‘Zhuyan’ contains dihydrocarvyl alcohol, T. grandis ‘Dingxiang’ contains stearic acid, and T. grandis ‘Mufei’ contains α-pinene, dipentene, muurolene, and (R)-(+)-dipentene. 【Conclusion】 T. grandis ‘Xifei’ has more specific aroma substances, and a greater number of specific aroma substances further enrich its aroma profiles.

Key words

Torreya grandis cultivars / kerne / aroma component / roasting process / terpenes

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
WANG Yanna , MENG Xuecheng , ZHAO Di , et al . Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2022, 46(3): 169-176 https://doi.org/10.12302/j.issn.1000-2006.202109045

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis
[1]
WU J S, HUANG J D, HONG Y W, et al. De novo transcriptome sequencing of Torreya grandis reveals gene regulation in sciadonic acid biosynthesis pathway[J]. Ind Crops Prod, 2018, 120:47-60.DOI: 10.1016/j.indcrop.2018.04.041.
https://doi.org/10.1016/j.indcrop.2018.04.041
https://linkinghub.elsevier.com/retrieve/pii/S0926669018303522
Cited in this article [1]
[2]
LOU H, DING M, WU J, et al. Full-length transcriptome analysis of the genes involved in tocopherol biosynthesis in Torreya grandis[J]. J Agric Food Chem, 2019, 67(7):1877-1888.DOI: 10.1021/acs.jafc.8b06138.
https://doi.org/10.1021/acs.jafc.8b06138
https://pubs.acs.org/doi/10.1021/acs.jafc.8b06138
Cited in this article [1]
[3]
SUO J W, TONG K, WU J S, et al. Comparative transcriptome analysis reveals key genes in the regulation of squalene and β-sitosterol biosynthesis in Torreya grandis[J]. Ind Crops Prod, 2019, 131:182-193.DOI: 10.1016/j.indcrop.2019.01.035.
https://doi.org/10.1016/j.indcrop.2019.01.035
https://linkinghub.elsevier.com/retrieve/pii/S0926669019300445
Cited in this article [1]
[4]
马长乐, 周稚凡, 李向楠, 等. 云南榧子和香榧子营养成分比较研究[J]. 食品研究与开发, 2015, 36(14):92-94.
MA C L, ZHOU Z F, LI X N, et al. Nutrients comparative study in seeds of Torreya yunnanensis and Torreya grandis[J]. Food Res Dev, 2015, 36(14):92-94.DOI: 10.3969/j.issn.1005-6521.2015.14.023.
https://doi.org/10.3969/j.issn.1005-6521.2015.14.023
Cited in this article [2]
[5]
闫少芳, 肖颖. 坚果及种仁食品对人体健康的影响[J]. 中国食物与营养, 2003, 9(8):47-48.
YAN S F, XIAO Y. The effect of nut and kernel food on human health[J]. Food Nutr China, 2003, 9(8):47-48.DOI: 10.3969/j.issn.1006-9577.2003.08.016.
https://doi.org/10.3969/j.issn.1006-9577.2003.08.016
Cited in this article [2]
[6]
ALAMPRESE C, RATTI S, ROSSI M. Effects of roasting conditions on hazelnut characteristics in a two-step process[J]. J Food Eng, 2009, 95(2):272-279.DOI: 10.1016/j.jfoodeng.2009.05.001.
https://doi.org/10.1016/j.jfoodeng.2009.05.001
https://linkinghub.elsevier.com/retrieve/pii/S0260877409002325
Cited in this article [2]
[7]
王衍彬, 刘本同, 秦玉川, 等. 不同品种香榧种子油脂肪酸及香味物质组成分析[J]. 中国油脂, 2016, 41(2):101-105.
WANG Y B, LIU B T, QIN Y C, et al. Compositions of fatty acid and flavor compounds in different cultivars of Torrey grandis seed oil[J]. China Oils Fats, 2016, 41(2):101-105.DOI: 10.3969/j.issn.1003-7969.2016.02.024.
https://doi.org/10.3969/j.issn.1003-7969.2016.02.024
Cited in this article [3]
[8]
汪瑶, 郭磊, 余勇, 等. 利用静态顶空-气质联用研究香榧种仁香气成分[J]. 中国粮油学报, 2014, 29(7):116-121,128.
WANG Y, GUO L, YU Y, et al. Analysis of aroma components in Torreya grandis by static headspace-GC/MS[J]. J Chin Cereals Oils Assoc, 2014, 29(7):116-121,128.
Cited in this article [1]
[9]
石天磊, 李晓颍, 左波, 等. 8份核桃资源坚果主要香气物质分析[J]. 果树学报, 2020, 37(7):1016-1024.
SHI T L, LI X Y, ZUO B, et al. Analysis of the main aroma substances in eight walnut accessions[J]. J Fruit Sci, 2020, 37(7):1016-1024.DOI: 10.13925/j.cnki.gsxb.20190641.
https://doi.org/10.13925/j.cnki.gsxb.20190641
Cited in this article [2]
[10]
李林竹. 焙烤香榧果仁的香气成分研究[D]. 北京: 北京林业大学, 2019.
LI L Z. The research on the aroma components of baked Torreya nuts[D]. Beijing: Beijing Forestry University, 2019.
Cited in this article [1]
[11]
黎章矩, 骆成方, 程晓建, 等. 香榧种子成分分析及营养评价[J]. 浙江林学院学报, 2005, 22(5):540-544.
LI Z J, LUO C F, CHENG X J, et al. Component analysis and nutrition evaluation of seeds of Torreya grandis ‘Merrillii’[J]. J Zhejiang For Coll, 2005, 22(5):540-544.DOI: 10.3969/j.issn.2095-0756.2005.05.014.
https://doi.org/10.3969/j.issn.2095-0756.2005.05.014
Cited in this article [1]
[12]
SAEED M K, DENG Y L, PARVEEN Z, et al. Studies on the chemical constituents of Torreya grandis Fort.ex Lindl[J]. J Appl Sci, 2007, 7(2):269-273.DOI: 10.3923/jas.2007.269.273.
https://doi.org/10.3923/jas.2007.269.273
https://www.scialert.net/abstract/?doi=jas.2007.269.273
Cited in this article [1]
[13]
单燕飞, 王为宇, 项伟霞, 等. 堆沤温度对后熟过程中榧籽主要营养物质变化的影响[J]. 林业科学, 2019, 55(7):46-56.
SHAN Y F, WANG W Y, XIANG W X, et al. Effect of retting temperature on transformation of main nutrients in seeds of different Torreya grandis cultivars during after-ripening period[J]. Sci Silvae Sin, 2019, 55(7):46-56.DOI: 10.11707/j.1001-7488.20190705.
https://doi.org/10.11707/j.1001-7488.20190705
Cited in this article [1]
[14]
HU Y Y, ZHANG Z Y, HUA B, et al. The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts[J]. Food Chem, 2022, 368:130836.DOI: 10.1016/j.foodchem.2021.130836.
https://doi.org/10.1016/j.foodchem.2021.130836
https://linkinghub.elsevier.com/retrieve/pii/S0308814621018422
Cited in this article [1]
[15]
张正竹, 施兆鹏, 宛晓春. 萜类物质与茶叶香气[J]. 安徽农业大学学报, 2000, 27(1):51-54.DOI: 10.13610/j.cnki.1672-352x.2000.01.013.
https://doi.org/10.13610/j.cnki.1672-352x.2000.01.013
Cited in this article [1]
[16]
袁海波, 尹军峰, 叶国注, 等. 茶叶香型及特征物质研究进展(续)[J]. 中国茶叶, 2009, 31(9):11-13.
YUAN H B, YIN J F, YE G Z, et al. Research advances on aromatic components of tea(to be continued)[J]. China Tea, 2009, 31(9):11-13.DOI: 10.3969/j.issn.1000-3150.2009.09.004.
https://doi.org/10.3969/j.issn.1000-3150.2009.09.004
Cited in this article [1]
[17]
乔宇, 谢笔钧, 张妍, 等. 三种温州蜜柑果实香气成分的研究[J]. 中国农业科学, 2008, 41(5):1452-1458.
QIAO Y, XIE B J, ZHANG Y, et al. Study on aroma components in fruit from three different satsuma mandarins varieties[J]. Sci Agric Sin, 2008, 41(5):1452-1458.DOI: 10.3864/j.issn.0578-1752.2008.05.025.
https://doi.org/10.3864/j.issn.0578-1752.2008.05.025
Cited in this article [1]
[18]
KRYSIAK W. Influence of roasting conditions on coloration of roasted cocoa beans[J]. J Food Eng, 2006, 77(3):449-453.DOI: 10.1016/j.jfoodeng.2005.07.013.
https://doi.org/10.1016/j.jfoodeng.2005.07.013
https://linkinghub.elsevier.com/retrieve/pii/S0260877405005145
Cited in this article [1]
[19]
CHETSCHIK I, GRANVOGL M, SCHIEBERLE P. Comparison of the key aroma compounds in organically grown,raw west-African peanuts (Arachis hypogaea) and in ground,pan-roasted meal produced thereof[J]. J Agric Food Chem, 2008, 56(21):10237-10243.DOI: 10.1021/jf802102u.
https://doi.org/10.1021/jf802102u
https://pubs.acs.org/doi/10.1021/jf802102u
Cited in this article [1]
[20]
ALASALVAR C, SHAHIDI F, CADWALLADER K R. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis[J]. J Agric Food Chem, 2003, 51(17):5067-5072.DOI: 10.1021/jf0300846.
https://doi.org/10.1021/jf0300846
https://pubs.acs.org/doi/10.1021/jf0300846
Cited in this article [1]
PDF(2086 KB)

Accesses

Citation

Detail
Sections
Recommended
The full text is translated into English by AI, aiming to facilitate reading and comprehension. The core content is subject to the explanation in Chinese.

Author

Reader

Reviewer

www.nldxb.njfu.edu.cn

Edited ＆ Published by Editorial Department of Nanjing Forestry University(Natural Sciences Edition)
Address： No.159 Longpan Road,Nanjing 210037 Jiangsu,P.R.China
E-mail ：xuebao@njfu.edu.cn , xuebao@njfu.com.cn
Telephone +86-25-85428247,85427076
Distributed by China International Book Trading Corporation P.O. Box 399, Beijing ,P.R. China

/

〈 〉