Institut für Lebensmittelchemie

Permanent URI for this collectionhttps://hohpublica.uni-hohenheim.de/handle/123456789/8

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    Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach
    (2024) Zheng, Yan; Oellig, Claudia; Zhang, Youfeng; Liu, Yuan; Chen, Yanping; Zhang, Yanyan
    The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution analysis, 67, 67, and 66 odorants were screened in sweet goji wine, semi-dry goji wine, and dry goji wine, in which, 63 odorants were identified in all goji wines. Determination of 53 odorants revealed a total of 30 odorants with the concentrations surpassing their olfactory thresholds. Overall, the odor activity values (OAVs) of ketones decreased, while esters, alcohols, phenols, and aldehydes increased with the decrease in sweetness in goji wine samples. Nevertheless, (E)-β-damascenone, trans- and cis-whisky lactones, and 3-methyl-2,4-nonanedione, evoked cooked apple-like, coconut-like, and hay-like odor impressions in goji wines and showed the highest OAVs. A reliable evaluation of the aroma contributions was executed as aroma recombinations and suggested a successful evaluation of key odorants in goji wines.
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    A sterol database: GC/MS data and occurrence of 150 sterols in seventy-four oils
    (2024) Schlag, Sarah; Schäfer, Sabrina; Sommer, Katrin; Vetter, Walter
    Comprehensive data on the occurrence of sterols in plant oils is currently hardly available since only a few sterols are obtainable as standard compounds. Accordingly, many peaks are rarely labeled in gas chromatograms due to missing or outdated information. This lack of information hampers the progress in sterol research. For this reason, gas chromatography with mass spectrometry in selected ion monitoring mode (GC/MS-SIM) was used to create a database that summarizes the occurrence and semi-quantitative levels of 150 sterols with 27–32 carbon atoms and 0–4 double bonds in 66 different vegetable oils and eight other matrices. The highest number of sterols was detected in rice bran and tamanu oil (40 sterols), eggplant (39 sterols), moringa, chili seed, and amaranth oil (37 sterols). Several sterols were detected in >60 of the 74 matrices. This detailed information in the database will serve users working in food authentication and the biosynthesis of sterols.