Journal of Food Quality / 2020 / Article / Tab 2 / Research Article
Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses Table 2 Quantitative analysis of flavour compounds in youtiao samples prepared using 5 types of edible oils.
Concentration (ng/g youtiao)b Compounds RIa Flavour Sunflower oil youtiao Log2 FD value Soybean oil youtiao Log2 FD value Rapeseed oil youtiao Log2 FD value Palm oil youtiao Log2 FD value Peanut oil youtiao Log2 FD value Appraisal wayc Aldehydes (12 kinds) 3-Methylbutyraldehyde 667 Malt fragrance 642.47 ± 8.62 9 639.76 ± 12.95 10 634.66 ± 14.97 10 747.39 ± 9.75 10 492.84 ± 16.17 7 MS/RI/Odour/S Hexanal 806 Green incense 14.43 ± 0.29 9 25.35 ± 0.55 10 9.28 ± 0.40 6 12.15 ± 0.40 8 12.91 ± 0.38 9 MS/RI/Odour/S (E)-2-Hexenal 852 Green incense 346.69 ± 1.98 7 205.89 ± 2.91 4 213.23 ± 0.56 4 201.74 ± 16.85 3 270.48 ± 3.34 6 RI/Odour/S Heptanal 904 Green incense 8.64 ± 0.29 8 7.60 ± 0.04 8 14.41 ± 0.24 11 8.98 ± 0.12 9 8.74 ± 0.01 9 MS/RI/Odour/S Octanal 1000 Green incense 39.92 ± 0.11 4 41.15 ± 0.65 4 47.50 ± 0.29 6 48.86 ± 0.15 7 42.71 ± 0.47 5 MS/RI/Odour/S Benzene acetaldehyde 1045 The scent of flowers, the scent of honey 29.47 ± 0.21 8 25.72 ± 0.05 7 17.67 ± 0.13 6 32.07 ± 0.12 9 22.98 ± 0.12 7 MS/RI/Odour/S Nonylaldehyde 1100 Green incense 182.40 ± 4.2 8 188.10 ± 5.65 8 106.42 ± 7.40 5 89.32 ± 4.60 5 159.79 ± 11.75 6 MS/RI/Odour/S (E,Z)-2,6-Nonadienal 1151 Cucumber 3.44 ± 0.04 5 6.17 ± 0.28 8 4.56 ± 0.07 6 5.48 ± 0.17 8 2.24 ± 0.05 5 RI/Odour/S (E)-2-Nonene aldehyde 1159 Oil incense 19.98 ± 1.01 6 92.69 ± 2.88 8 85.86 ± 2.24 8 112.61 ± 3.54 12 21.33 ± 1.83 7 MS/RI/Odour/S (E)-2-Decyl olefin aldehyde 1265 Green incense, oil incense 98.62 ± 2.75 5 80.77 ± 4.42 3 122.03 ± 1.42 6 166.53 ± 9.47 6 188.15 ± 5.8 7 MS/RI/Odour/S Undecanal 1299 Green incense 7.61 ± 0.12 7 4.96 ± 0.11 4 3.67 ± 0.14 4 5.06 ± 0.01 6 3.83 ± 0.10 7 RI/Odour/S (E,E)-2,4-Sebacedienal 1314 Fried sweet 245.10 ± 6.07 10 227.84 ± 3.65 10 54.18 ± 0.6 8 36.33 ± 3.22 7 194.41 ± 4.95 9 MS/RI/Odour/S Ketones (1 kind) 3-Hydroxy-2-butanone 607 Yogurt 233.16 ± 2.47 9 253.42 ± 1.97 11 246.68 ± 3.99 10 296.36 ± 3.19 12 201.8 ± 7.32 8 MS/RI/Odour/S Alcohols (1 kind) 1-Octene-3-ol 975 Mushrooms 27.82 ± 0.48 11 21.27 ± 0.18 6 12.33 ± 0.24 4 13.39 ± 0.33 5 25.65 ± 0.38 9 MS/RI/Odour/S Oxyheterocyclic compounds (3 kinds) Furfuryl alcohol 879 Caramel aroma 555.63 ± 34.27 13 592.03 ± 37.1 14 347.61 ± 7.39 8 644.72 ± 19.84 16 531 ± 16.66 13 MS/RI/Odour/S 2,5-Dimethyl-4-hydroxy-3(2H)-furanone 1058 Caramel aroma 22.04 ± 0.17 8 26.25 ± 0.37 8 28.04 ± 0.78 10 37.13 ± 1.46 11 13.91 ± 0.14 7 MS/RI/Odour/S Vanillin 1419 Sweet and creamy 12.45 ± 0.22 7 6.14 ± 0.25 4 6.69 ± 0.11 4 9.24 ± 0.16 5 9.34 ± 0.15 5 MS/RI/Odour/S Sulphurous compounds (2 kinds) 3-(Methyl sulphide) propionic aldehyde 909 Boiled potatoes 4.58 ± 0.06 10 7.30 ± 0.34 13 9.05 ± 0.29 14 7.18 ± 0.32 12 7.18 ± 0.24 11 MS/RI/Odour/S The chaff mercaptan 914 Coffee, roasted 13.81 ± 0.3 12 8.82 ± 0.25 8 12.97 ± 0.16 12 12.4 ± 0.08 12 14.42 ± 0.27 13 RI/Odour/S Nitrogen-containing heterocyclic compounds (3 kinds) 2,3-Dimethylpyrazine 925 Burnt 0.19 ± 0.00 7 0.26 ± 0.01 8 0.20 ± 0.01 8 0.28 ± 0.02 10 0.23 ± 0.03 8 MS/RI/Odour/S 3-Ethyl-2,5-dimethylpyrazine 1082 Burnt 10.34 ± 0.08 10 10.31 ± 0.25 10 12.21 ± 0.26 11 12.56 ± 0.13 12 8.55 ± 0.08 9 RI/Odour/S 2-Ethyl-3,5-dimethylpyrazine 1106 Burnt 6.26 ± 0.03 9 4.56 ± 0.04 7 3.92 ± 0.06 6 5.75 ± 0.04 9 3.57 ± 0.07 5 RI/Odour/S
Note. a RI, retention index;
b mean
standard deviation,
n = 3;
c identification method, RI indicates that the retention index of the mass spectra of the compound is consistent with that of the standard compound, and MS indicates that the mass spectra data of the compound are consistent with those reported previously.
