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Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry

Sabbatini, Andrea, Jurnatan, Yana, Fraatz, Marco Alexander, Govori, Sevdije, Haziri, Arben, Millaku, Fadil, Zorn, Holger, Zhang, Yanyan
Food research international 2019 v.120 pp. 514-522
Sanguisorba, cucumbers, flavor, flowers, gas chromatography-mass spectrometry, green tea, leaves, linalool, melons, odor compounds, odors, solid phase microextraction, stems, wild plants, Kosovo
A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and green tea. The characteristic aroma of S. albanica was analyzed for the first time by employing advanced molecular sensory techniques coupled with multiple headspace solid phase microextraction (MHS-SPME). Thirty-six different odor impressions were perceived, and 34 corresponding compounds were identified by a gas chromatography system equipped with a mass spectrometric detector and an olfactory detection port. By aroma dilution analysis, sixteen key odorants with flavor dilution factors higher than 16 were identified. Their respective concentrations were quantified by means of MHS-SPME according to the determined β values (0.43–0.83), and odor activity values (OAVs) were calculated. (E,Z)-2,6-Nonadienal (green, melon-like, and sweetish odor; OAV 20,046), followed by linalool (floral and citrus-like odor; OAV 10,563), (Z)-6-nonenal (cucumber-like, green, and melon-like odor; OAV 4200), ethyl isobutyrate (floral and fruity odor; OAV 1315), and (E)-2-nonenal (green and fatty odor; OAV 1062) were representative odorants contributing to the overall aroma of S. albanica. Differences between stems, leaves, and flowers of S. albanica with regard to the key odorants were also presented. Intensely green and floral aromas of the leaves and flowers were greatly attributed to (E,Z)-2,6-nonadienal and linalool, respectively. Apart from these compounds, (Z)-6-nonenal contributed to the overall aroma of the stems as well.