title: Aroma-active components of Lycii fructus (kukija).
abstract: The fruit of Lycii fructus has been used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Thirty-three odor compounds were sniffed at GC-O, each trial equipped with DB-5MS and HP-WAX capillary column. The most contributing odor compounds in L. fructus were (E)-2-heptenal (green, mushroomy), 1-heptanol (planty, oily), hexanal (planty), 3-octanol (mushroomy, planty), 1-octen-3-ol (mushroomy), and 2-methyl-2-butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.
authors.affiliation: School of Food Biotechnology and Nutrition, Woo-Song Univ., Jayang-Dong, Dong-Gu, Dae-Jeon, 300-718, Korea.
authors.forename: G H
authors.initials: GH
authors.lastname: Lee
authors.forename: Y
authors.initials: Y
authors.lastname: Shin
authors.forename: M J
authors.initials: MJ
authors.lastname: Oh
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000302:isolation & purification; D002087:Butyrates / Q000032:analysis / Q000302:isolation & purification; D004365:Drugs, Chinese Herbal; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D032305:Lycium / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D012903:Smell; D014835:Volatilization
chemical_list: D000447:Aldehydes; D002087:Butyrates; D004365:Drugs, Chinese Herbal; D010936:Plant Extracts; C064600:2-heptenal; C010463:n-hexanal; C019475:2-methylbutanoic acid