Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Table 3

Qualitative analysis results of aroma-active compounds (FD = 9) in Litsea pungens Hemsl. fruit.

No.	Compounds	CAS	Structure	RI (TG-5MS/TG-WAX)	Aroma descriptions	Identification
1	3-Methyl-butryicacid	503-74-2		863/859	Sour, sweaty, cheese	MS/RI/S/O
2	Methional	3268-49-3		903/906	Cooked potato	MS/RI/S/O
3	β-Myrcene	123-35-3		989/990	Spicy, peppery, green	MS/RI/S/O
4	6-Methyl-5-hepten-2-one	110-93-0		991/986	Citrus, green, musty	MS/RI/S/O
5	D-Limonene	5989-27-5		1027/1039	Citrus, orange, fresh, sweet	MS/RI/S/O
6	Eucalyptol	470-82-6		1032/1029	Eucalyptus, camphor, medicine	MS/RI/S/O
7	Linalool	78-70-6		1104/1116	Floral, sweet, woody, green	MS/RI/S/O
8	(E)-1-Methyl-4-(1-methylvinyl)cyclohex-2-en-1-ol	7212-40-0		1105/1127	Fresh, minty, woody	MS/RI/S/O
9	p-Cresol	106-44-5		1085/1076	Phenolic, leather, animal	MS/RI/S/O
10	Fenchone	1195-79-5		1090/1083	Fresh, woody	MS/RI/S/O
11	2-(3-Methyl-2-butenyl)-3-methylfuran	15186-51-3		1093/1100	Caramel, sweet, floral	MS/RI/S/O
12	Citronellal	106-23-0		1151/1156	Sweet, floral, citrus	MS/RI/S/O
13	Estragole	140-67-0		1196/1204	Spicy, green, herbal, fennel	MS/RI/S/O
14	Carveol	99-48-9		1225/1210	Spearmint, caraway	MS/RI/S/O
15	(3Z)-3,7-Dimethyl-2,6-octadien-1-ol	106-25-2		1236/1225	Sweet, floral, citrus, magnolia	MS/RI/S/O
16	4-(1-Methylethyl)-benzaldehyde	122-03-2		1239/1233	Spicy, cumin, green, herbal	MS/RI/S/O
17	(Z)-3,7-Dimethylocta-2,6-dienal	106-26-3		1242/1254	Floral, sweet, citral, lemon	MS/RI/S/O
18	D-Carvone	2244-16-8		1246/1255	Spicy, mint, green	MS/RI/S/O
19	Phenylacetic acid	103-82-2		1262/1274	Sweet, honey, floral	MS/RI/S/O
20	3,7-Dimethyl-2,6-Octadienal	5392-40-5		1276/1290	Lemon, sweet, citura	MS/RI/S/O
21	Anethole	104-46-1		1279/1298	Anise, licorice, medicinal	MS/RI/S/O
22	Safrole	94-59-7		1287/1264	Spicy, woody, floral, anise	MS/RI/S/O
23	Eugenol	97-53-0		1348/1361	Clove, sweet, spicy, woody	MS/RI/S/O
24	Decanoic acid	334-48-5		1373/1423	Rancid sour, fatty, waxy	MS/RI/S/O
25	Methyleugenol	93-15-2		1404/1411	Sweet, fresh, spicy, clove, cinnamon	MS/RI/S/O
26	β-Caryophyllene	87-44-5		1420/1424	Clove, sweet, woody, spicy	MS/RI/S/O
27	(+)-2-Bornanone	464-49-3		1443/1143	Camphor, minty, herbal, woody	MS/RI/S/O
28	(E)-3-Phenyl-2-propenoic acid ethyl	4192-77-2		1474/1463	Floral, honey, balsamic, wine	MS/RI/S/O
29	(R)-2-Methyl-5-((S)-6-methylhept-5-en-2-yl)-cyclohexa-1,3iene	495-60-3		1500/1494	Spicy, fresh, sharp woody	MS/RI/S/O
30	Caryophyllene oxide	1139-30-6		1561/1543	Sweet, fresh, woody, spicy	MS/RI/S/O
31	Ethyl p-methoxycinnamate	24393-56-4		1773/1748	Cinnamon, sweet, wine	MS/RI/S/O

“MS,” compounds were identified by mass spectra (NIST 14); “RI,” compounds were identified on TG-WAX and TG-5MS columns; “S,” compounds were identified by standards; “O,” compounds were identified by GC-O.