Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis

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dc.contributor.authorXu, Zhenli
dc.contributor.authorLiu, Jing
dc.contributor.authorKreissl, Johanna
dc.contributor.authorOellig, Claudia
dc.contributor.authorVetter, Walter
dc.contributor.authorSteinhaus, Martin
dc.contributor.authorFrank, Stephanie
dc.contributor.corporateXu, Zhenli; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.)
dc.contributor.corporateLiu, Jing; Institute of Theoretical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany;
dc.contributor.corporateKreissl, Johanna; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.)
dc.contributor.corporateOellig, Claudia; Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany; (C.O.); (W.V.)
dc.contributor.corporateVetter, Walter; Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany; (C.O.); (W.V.)
dc.contributor.corporateSteinhaus, Martin; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.)
dc.contributor.corporateFrank, Stephanie; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.)
dc.contributor.editorRodov, Victor
dc.date.accessioned2025-07-23T12:40:33Z
dc.date.available2025-07-23T12:40:33Z
dc.date.issued2025
dc.date.updated2025-07-18T14:54:20Z
dc.description.abstractHouttuynia 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.
dc.description.sponsorshipZhenli Xu gratefully acknowledges funding from the China Scholarship Council (CSC), grant no. 201909505004.
dc.description.sponsorshipChina Scholarship Council (CSC)
dc.identifier.urihttps://doi.org/10.3390/foods14132303
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/17947
dc.language.isoeng
dc.rights.licensecc_by
dc.subjectHouttuynia cordata
dc.subjectGas chromatography–olfactometry (GC–O)
dc.subjectComparative aroma extract dilution analysis (cAEDA)
dc.subjectFlavor dilution (FD) factor
dc.subject3-oxododecanal
dc.subject(1Z)-1-hydroxydodec-1-en-3-one
dc.subject(2Z)-3-hydroxydodec-2-enal
dc.subjectKeto–enol tautomerism
dc.subjectGibbs free energy
dc.subject.ddc630
dc.titleCharacterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis
dc.type.diniArticle
dcterms.bibliographicCitationFoods, 14 (2025), 13, 2303. https://doi.org/10.3390/foods14132303. ISSN: 2304-8158
dcterms.bibliographicCitation.issn2304-8158
dcterms.bibliographicCitation.issue13
dcterms.bibliographicCitation.journaltitleFoods
dcterms.bibliographicCitation.originalpublishernameMDPI
dcterms.bibliographicCitation.volume14
local.export.bibtex@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}, }
local.subject.sdg3
local.subject.sdg12
local.subject.sdg15
local.title.fullCharacterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis

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