AEDA(香气提取物稀释分析)和OAV(气味活度值)计算广泛应用于食品中关键性气味活性化合物的鉴定中。应用这2种方法,经GC-MS,GC-O分析,从可可液中鉴定出49种气味活性化合物。其中,2-甲基丙醛(麦芽香)、3-甲基丁醛(可可香)、2,3-丁二酮(奶油香)、2-乙酰基吡咯啉(爆米花香)、二甲基三硫(蔬菜香)、三甲基吡嗪(坚果香)、2-乙基-3,5-二甲基吡嗪(爆米花香)、2,3-二乙基-5-甲基吡嗪(坚果香)、苯乙醛(玫瑰香)、乙酸苯乙酯(果香、蜜香)、苯甲醇(药香)、γ-辛内酯(奶香)、2-乙酰基吡咯(可可香)、乙酸(酸香)和3-甲基丁酸(酸臭)在FD因子81-243被鉴定为关键性气味活性物质。进一步的定量及OAV值的计算再次鉴定了这些化合物在10-9浓度水平上对可可液整体气味轮廓的关键作用。

Aroma extract dilution analysis( AEDA) and odor activity value( OAV) calculation are commonly used in identifying key aroma-active compounds in food. Application of these two methodologies followed by GC-MS and GC-O,49 aroma-active compounds were revealed in the cocoa liquid. Among them,2-methylpropanal( malty,cocoa-like),2-methylbutanal( malty,cocoa-like),2,3-butanedione( cheese-like),2-acetylpyrroline( popcorn-like),dimethyl trisulfide( cooked-cabbage),pyrazine,2-ethyl-3,5-dimethyl-( popcorn-like),pyrazine,trimethyl-( nutty),pyrazine,3,5-diethyl-2-methyl-( nutty),phenylacetaldehyde( rosy),phenethyl acetate( fruity,honey-like),benzyl alcohol( medicine-like),γ-octalactone( milky),2-acetylpyrrole( nutty),acetic acid( spine,sour),3-methylbutyric acid( fecal) were identified as the key aroma-active compounds with the flavor dilution( FD) factor range from 81-243. The calculation of OAV revealed the pivotal role of these compounds in the whole aroma profile of cocoa liquid at the concentration of ppb.