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Article
2025
Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis
Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis
Abstract
Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC–O remained unclear.
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Foods, 14 (2025), 13, 2303.
https://doi.org/10.3390/foods14132303.
ISSN: 2304-8158
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Xu, Z., Liu, J., Kreissl, J., Oellig, C., Vetter, W., Steinhaus, M., & Frank, S. (2025). Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis. Foods, 14(13). https://doi.org/10.3390/foods14132303
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English
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630 Agriculture
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University bibliography
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Sustainable Development Goals
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@article{Xu2025,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/17947},
doi = {10.3390/foods14132303},
author = {Xu, Zhenli and Liu, Jing and Kreissl, Johanna et al.},
title = {Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis},
journal = {Foods},
year = {2025},
volume = {14},
number = {13},
}