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http://dx.doi.org/10.9721/KJFST.2022.54.2.126

Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouses  

Jang, Boa (Department of Food Engineering, Dankook University)
Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.2, 2022 , pp. 126-133 More about this Journal
Abstract
The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine ("earthy"), 2-sec-butyl-3-methoxypyrazine ("earthy", "musty"), and dipropyl disulfide ("sulfurous") were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide ("onion-like") and (E)-1-propenyl propyl disulfide ("fresh onion-like"). The "sulfurous", "earthy", "pungent", and "cabbage-like" aroma notes were strong in Korean wild chive. More intense "pungent" odors were detected in Korean wild chive cultivated in an open-field, whereas more intense "cabbage-like" odors were detected in Korean wild chive cultivated in a greenhouse.
Keywords
Allium monanthum Maxim.; volatile flavor compound; aroma-active compound; olfactometry; Korean wild chive;
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