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Determination of key aroma active compounds in raw and roasted lily bulbs (bai he) -- an ingredient in chinese cuisine
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Chiang, Nancy. Determination of key aroma active compounds in raw and roasted lily bulbs (bai he) -- an ingredient in chinese cuisine. Retrieved from https://doi.org/doi:10.7282/T36T0PVQ

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TitleDetermination of key aroma active compounds in raw and roasted lily bulbs (bai he) -- an ingredient in chinese cuisine
NameChiang, Nancy (author); HO, CHI-TANG (chair); HARTMAN, THOMAS (internal member); Gianfagna, Thomas (internal member); Schaich, Karen (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2016
Other Date2016-05 (degree)
SubjectFood Science, Easter lily, Lilies
Extent1 online resource (xi, 89 p. : ill.)
DescriptionLily bulbs, known as ‘Bai He’ in Chinese, are a popular ingredient used in Asian cooking, primarily in stir-fried dishes, soups, and stews. Despite their popularity, little is known about the odorants responsible for their pleasant aroma. The key aroma active compounds present in both raw and roasted lily bulbs (Lilium longiflorum Thunb.) were isolated by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and gas chromatography/Olfactometry (GC/O) analysis. The results of a comparative aroma extract dilution analysis (cAEDA) in the flavor dilution (FD) factor range from ≥ 1 to 1024 resulted in 48 aroma-active compounds, all of which were reported in L. longiflorum bulbs for the first time. The highest FD factors in raw lily bulbs were determined for (E)-hex-3-enal (green, FD 1024) and 3-(methylsulfanyl)propanal (methional) (cooked potato-like, FD 1024) followed by 1,8-cineole (eucalyptol) (eucalyptus-like, FD 256) and 2-phenylacetaldehyde (floral, FD 256). After thermal treatment, the odorants with high FDs in raw lily bulbs decreased in intensity. As a result of the roasting process, an increase in and generation of 34 aroma-active compounds was found in the roasted lily bulbs. The aroma-active compounds with FD factors ≥ 1024 in roasted lily bulbs were identified as 2-acetyl-1-pyrroline (roasty); 3-(methylsulfanyl)propanal (methional) (cooked potato-like); 2-ethyl-3,5-dimethylpyrazine (earthy); 2,3-diethyl-5-methylpyrazine (earthy); 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) (maple-like); 5-ethyl-3-hydroxy-4-methyl-5H-furan-2-one (abhexon) (maple-like) and 2-methoxy-4-[(E)-prop-1-enyl]phenol ((E)-isoeugenol) (clove-like). In summary, most of the aroma-active compounds with high FD factors in raw lily bulbs decreased significantly as a result of thermal treatment and a new pool of aroma-active compounds were formed during the roasting process.
NoteM.S.
NoteIncludes bibliographical references
Noteby Nancy Chiang
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T36T0PVQ
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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