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Determination of key aroma active compounds in raw and roasted lily bulbs (bai he) -- an ingredient in chinese cuisine
Descriptive
TitleInfo
Title
Determination of key aroma active compounds in raw and roasted lily bulbs (bai he) -- an ingredient in chinese cuisine
Name
(type = personal)
NamePart
(type = family)
Chiang
NamePart
(type = given)
Nancy
NamePart
(type = date)
1984-
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Nancy Chiang
Role
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(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
HO
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(type = given)
CHI-TANG
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CHI-TANG HO
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Advisory Committee
Role
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chair
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NamePart
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HARTMAN
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THOMAS
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THOMAS HARTMAN
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Advisory Committee
Role
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internal member
Name
(type = personal)
NamePart
(type = family)
Gianfagna
NamePart
(type = given)
Thomas
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Thomas Gianfagna
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Schaich
NamePart
(type = given)
Karen
DisplayForm
Karen Schaich
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
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NamePart
Graduate School - New Brunswick
Role
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(authority = RULIB)
school
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Text
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theses
OriginInfo
DateCreated
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2016
DateOther
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2016-05
CopyrightDate
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2016
Place
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xx
Language
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(type = code)
eng
Abstract
(type = abstract)
Lily 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.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
Identifier
ETD_7071
PhysicalDescription
Form
(authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xi, 89 p. : ill.)
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Subject
(authority = ETD-LCSH)
Topic
Easter lily
Subject
(authority = ETD-LCSH)
Topic
Lilies
Note
(type = statement of responsibility)
by Nancy Chiang
RelatedItem
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T36T0PVQ
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
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The author owns the copyright to this work.
RightsHolder
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Name
FamilyName
Chiang
GivenName
Nancy
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
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(qualifier = exact);
(point = start)
2016-03-22 23:04:10
AssociatedEntity
Name
Nancy Chiang
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical
RULTechMD
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ETD
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windows xp
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2016-04-12T14:29:23
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2016-09-21T16:27:09
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Microsoft® Word 2013
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