1. Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions
- Author
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Hae Won Jang, Yun-Yeol Lee, Kwang-Geun Lee, and Mina K. Kim
- Subjects
Adult ,Male ,030309 nutrition & dietetics ,Flavour ,Mass spectrometry ,Gas Chromatography-Mass Spectrometry ,Young Adult ,03 medical and health sciences ,0404 agricultural biotechnology ,Humans ,Food science ,Schisandra ,Principal Component Analysis ,Volatile Organic Compounds ,0303 health sciences ,biology ,Chemistry ,Extraction (chemistry) ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Fruit ,Taste ,Volatile flavor ,Female ,Gas chromatography–mass spectrometry ,Food Science - Abstract
Omija (Schisandra chinesis Baillon) is a cluster of berries, mainly cultivated in East Asian countries. The objective of this study was to conduct an instrumental volatile flavor analysis and descriptive analysis of omija samples using headspace stir-bar sorptive extraction gas chromatography-mass spectrometry. Three omija fruits were included and pre-treated using three different methods: frozen omija (FO), frozen-blended omija (FBO), and freeze-dried omija (FDO). A total of 28 volatiles were identified, and significant differences in concentrations found among omija samples were noted, especially for previously identified aroma-active compounds such as α-pinene, α-terpinene, and (E)-β-ocimene (p .05). In terms of sensory perception, significant differences were observed in three sensory attributes that included, ginger, pine needle, and wet grassy aromatics among the samples (p 0.05). While similarities and dissimilarities were observed among the three samples in the instrumental flavor analysis results, a principal component analysis revealed that FBO and FDO shared similar flavor characteristics while FO had distinctive flavor characteristics.
- Published
- 2019