Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions.

Authors:
Mina K Kim
Mina K Kim
Dongguk Univ.-Seoul
Kwang-Geun Lee
Kwang-Geun Lee
Dongguk University-Seoul
South Korea
Hae Won Jang
Hae Won Jang
University of California

Food Res Int 2019 Jun 14;120:650-655. Epub 2018 Nov 14.

Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea. Electronic address:

Omija (Schisandra chinesis Baillon) is a cluster of berries, mainly cultivated in East Asian countries. The objective of this study was to conduct an instrumental volatile flavor analysis and descriptive analysis of omija samples using headspace stir-bar sorptive extraction gas chromatography-mass spectrometry. Three omija fruits were included and pre-treated using three different methods: frozen omija (FO), frozen-blended omija (FBO), and freeze-dried omija (FDO). A total of 28 volatiles were identified, and significant differences in concentrations found among omija samples were noted, especially for previously identified aroma-active compounds such as α-pinene, α-terpinene, and (E)-β-ocimene (p < .05). In terms of sensory perception, significant differences were observed in three sensory attributes that included, ginger, pine needle, and wet grassy aromatics among the samples (p < 0.05). While similarities and dissimilarities were observed among the three samples in the instrumental flavor analysis results, a principal component analysis revealed that FBO and FDO shared similar flavor characteristics while FO had distinctive flavor characteristics.

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Source
https://linkinghub.elsevier.com/retrieve/pii/S09639969183090
Publisher Site
http://dx.doi.org/10.1016/j.foodres.2018.11.022DOI Listing
June 2019
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