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<p>To get information on the aroma profiles of both commercial dried red goji berries (<i>Lycium barbarum</i> L.) and black goji berries (<i>Lycium ruthenicum</i> M.), key odor-active compounds in both commercial berries were elucidated. Sensory evaluation revealed similar but weaker aroma profiles in black goji berries. By applying solvent-assisted flavor evaporation, aroma fractionation, aroma extract dilution analysis, and gas chromatography analysis, 45 and 39 odor-active compounds were detected in red and black goji berries, respectively, compared to the authentic references. Acetic acid was the predominant odor-active compound in both berries. Most of the key odor-active compounds were the same in both berries, but their contents were significantly different (<i>p</i> &lt; 0.05). Among these odor-active compounds, 11 compounds were first reported in goji berries. After aroma reconstitution, (<i>E</i>)-<i>β</i>-damascenone, (<i>E</i>)-2-nonenal, and (<i>E</i>,<i>E</i>)-2,4-nonadienal, etc. are verified as the key odor-active compounds in red goji berries and responsible for cooked apple-like, green, and fatty, etc. odors. While dried black goji berries displayed a distinct stronger fruity aroma. Most of the key odor-active compounds in both berries were lipid derivatives generated from carotenoids and fatty acids. The results can be applied to the food quality control of commercial goji products.</p>

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In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月7日

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  • Yan Zheng,
  • Claudia Oellig,
  • Lin Zhu,
  • Michael Granvogl,
  • Yuan Liu,
  • Yanping Chen,
  • Xiaoxiao Feng,
  • Wenli Wang,
  • Yanyan Zhang

摘要

To get information on the aroma profiles of both commercial dried red goji berries (Lycium barbarum L.) and black goji berries (Lycium ruthenicum M.), key odor-active compounds in both commercial berries were elucidated. Sensory evaluation revealed similar but weaker aroma profiles in black goji berries. By applying solvent-assisted flavor evaporation, aroma fractionation, aroma extract dilution analysis, and gas chromatography analysis, 45 and 39 odor-active compounds were detected in red and black goji berries, respectively, compared to the authentic references. Acetic acid was the predominant odor-active compound in both berries. Most of the key odor-active compounds were the same in both berries, but their contents were significantly different (p < 0.05). Among these odor-active compounds, 11 compounds were first reported in goji berries. After aroma reconstitution, (E)-β-damascenone, (E)-2-nonenal, and (E,E)-2,4-nonadienal, etc. are verified as the key odor-active compounds in red goji berries and responsible for cooked apple-like, green, and fatty, etc. odors. While dried black goji berries displayed a distinct stronger fruity aroma. Most of the key odor-active compounds in both berries were lipid derivatives generated from carotenoids and fatty acids. The results can be applied to the food quality control of commercial goji products.