Abstract：
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.
摘要：
改进的香气提取物稀释方法(AEDA)，其次是确定风味稀释(FD)因素，进行了相对风味活性（RFA）和气味活性值（OAV）的定量分析和计算以及重组实验，以评估冷榨柑橘皮油的气味和味道相关成分。蒸馏和再分析的2倍浓度，与原始油相比，揭示了相关成分。根据其各自的FD因子将气味活性物质分为四个重建组，然后是重组，可以更好地了解每个FD因子组对整体香气的贡献。尤其是α-pine烯,柠檬烯,γ-萜品烯,和7-甲氧基香豆素对C.latifolia的独特香气谱有显着贡献。七烷醛（CAS629-90-3）首次被描述为富含C.latifolia果皮油中的气味活性物质。乙酸樟脑酯（CAS18530-07-9）首次在自然界中被鉴定，并用草药描述，薄荷味和柑橘味。最终重组混合物的气味特征，包含36种成分，对于大多数描述符，类似于冷压C.latifolia果皮油，而味道特征被描述为更多的醛和柠檬醛样。
