Flavor dilution factor and aroma quality of each aroma-active compound identified in baby ginger paocai.
Number
RI
FD factor
Aroma quality
Number
RI
FD factor
Aroma quality
(1)
944
50
Woody
(30)
1367
100
Spicy
(2)
958
10
Camphor-like
(31)
1387
200
Sweet, fruity
(3)
985
10
Woody
(32)
1393
10
Fruity
(4)
1001
200
Balsamic
(33)
1395
50
Fruity
(5)
1013
10
Black pepper-like
(34)
1397
50
Fruity
(6)
1023
25
Fruity, lemon-like
(35)
1407
10
Fruity
(7)
1024
50
Camphor-like
(36)
1411
10
Spicy, clove-like
(8)
1035
200
Camphor-like
(37)
1420
25
Herbal
(9)
1044
200
Flowery
(38)
1426
10
Spicy, fennel-like
(10)
1054
200
Flowery
(39)
1427
10
Fruity, lemon-like
(11)
1063
10
Fruity, lemon-like
(40)
1439
50
Herbal
(12)
1092
25
Woody
(41)
1442
10
Spicy, clove-like
(13)
1105
200
Flowery
(42)
1449
100
Herbal
(14)
1132
25
Flowery
(43)
1467
25
Flowery
(15)
1181
50
Spicy, clove-like
(44)
1478
200
Ginger-like
(16)
1189
100
Camphor-like
(45)
1482
100
Herbal
(17)
1196
10
Spicy, clove-like
(46)
1488
100
Herbal
(18)
1205
200
Flowery
(47)
1491
50
Flowery
(19)
1210
50
Flowery
(48)
1503
50
Herbal
(20)
1238
200
Fruity, lemon-like, flowery
(49)
1505
200
Fruity, balsamic
(21)
1260
200
Bitter, flowery
(50)
1520
100
Fruity, orange-like
(22)
1271
100
Fruity, lemon-like, flowery
(51)
1534
10
Herbal
(23)
1283
50
Camphor-like
(52)
1548
25
Flowery
(24)
1292
100
Fruity, rue-like
(53)
1560
10
Sweet, fruity
(25)
1321
50
Fruity
(54)
1608
50
Herbal, camphor-like
(26)
1342
25
Herbal
(55)
1645
50
Flowery
(27)
1349
50
Flowery
(56)
1689
100
Camphor-like
(28)
1356
10
Green
(57)
1845
10
Fruity
(29)
1360
10
Fruity
(58)
1847
25
Fruity
Note. Number: the serial number of the compound which was perceived by panellists through GC-O instruments. And it was consistent with the ordinal number of the corresponding compound listed in Table 1; FD factor: flavor dilution factor of the compound which was perceived by panellists. HS-SPME and aroma extract dilutions analysis (AEDA) by adjusting split ratio was applied in this study, and the FD factors 10, 25, 50, 100, and 200 represented split ratios 10 : 1, 25 : 1, 50 : 1, 100 : 1, and 200 : 1, respectively; Aroma quality: odor characteristics of each compound perceived at the PHASER olfactory port.
