Table 1.
Concentration (mean ± standard deviation), aroma description, odor threshold, and OAVs of aroma-active compounds in FCP-1.
| Compounds | Aroma description | Concentration(μg/kg) | OT(μg/kg)a | OAV | calibration eqb | R2 |
|---|---|---|---|---|---|---|
| 3-Methyl-1-butanol | 515.65 ± 15.65 | 220 | 2 | y = 0.0181× + 0.2080 | R2 = 0.9832 | |
| 4-Methyl-1-pentanol | sour, stink | 125.82 ± 8.96 | 17 | 7 | y = 0.4077× + 3.9027 | R2 = 0.9757 |
| Ethyl 2-methylbutyrate | banana, pineapple | 79.89 ± 1.77 | 0.15 | 533 | y = 0.0888× + 0.500 | R2 = 0.9929 |
| Hexanol | 27.70 ± 0.51 | 5.60 | 5 | y = 0.1387× + 1.0357 | R2 = 0.9883 | |
| Isoamyl acetate | 31.84 ± 1.27 | 2 | 16 | y = 0.1198× + 9.6911 | R2 = 0.9973 | |
| Styrene | 37.48 ± 1.44 | 3.60 | 10 | y = 0.6047× + 0.6777 | R2 = 0.9875 | |
| Methional | soy sauce | 1.80 ± 0.80 | 0.04 | 45 | y = 4.1955× - 2.0162 | R2 = 0.9742 |
| Ethyl hexanoate | 19.54 ± 0.95 | 2.20 | 9 | y = 1.5617× - 1.4106 | R2 = 0.9916 | |
| Octanal | fatty | 14.75 ± 1.18 | 0.70 | 21 | y = 0.1083× - 0.0386 | R2 = 0.9938 |
| Hexyl acetate | refreshing | 8.69 ± 0.03 | 2.20 | 4 | y = 2.4288× - 2.4148 | R2 = 0.9283 |
| β-Limonene | 12.69 ± 0.35 | 10 | 1 | y = 0.3469× + 0.3084 | R2 = 0.9645 | |
| Benzyl alcohol | 206.91 ± 82.14 | 10,000 | <1 | – | – | |
| Ethyl 2-hexenoate | beer | 16.07 ± 0.03 | 14 | 1 | y = 0.0123× + 0.0916 | R2 = 0.998 |
| Phenylacetaldehyde | refreshing | 59.02 ± 0.79 | 6.30 | 9 | y = 0.7866× + 0.0632 | R2 = 0.9589 |
| Trans-Linalool oxide | 72.39 ± 7.63 | 100 | <1 | – | – | |
| Guaiacol | pungent | 5.95 ± 0.91 | 1.60 | 4 | y = 0.4513× + 3.2355 | R2 = 0.9934 |
| Linalool | floral | 1163.54 ± 37.6 | 6 | 194 | y = 0.6274× + 2.0115 | R2 = 0.9792 |
| Nonanal | 84.58 ± 35.51 | 2 | 42 | y = 1.9236× - 0.4719 | R2 = 0.9348 | |
| Phenylethyl Alcohol | rose | 1450.79 ± 45.74 | 60 | 24 | y = 0.2431× + 0.2266 | R2 = 0.9412 |
| Allocimene B | 2.38 ± 0.84 | 34 | <1 | – | – | |
| Camphor | 4.64 ± 0.48 | 250 | <1 | – | – | |
| 4-Ethylphenol | stink | 269.61 ± 104.35 | 21 | 13 | y = 1.0118× - 0.3388 | R2 = 0.9911 |
| 3-Isobutyl-2-methoxypyrazine | pepper, green | 37.20 ± 2.32 | 0.038 | 979 | y = 0.1668× + 0.1239 | R2 = 0.9845 |
| α-Terpineol | clove, woody | 525.12 ± 21.32 | 4.60 | 114 | y = 1.0681× + 4.7893 | R2 = 0.9879 |
| Methyl salicylate | 176.52 ± 7.05 | 60 | 3 | y = 0.4511× + 0.3847 | R2 = 0.9906 | |
| Ethyl caprylate | 97.51 ± 2.78 | 5 | 20 | y = 0.9715× - 1.0603 | R2 = 0.9804 | |
| 2,3-Dihydrobenzofuran | 0.83 ± 0.04 | 3.3 | <1 | – | – | |
| Phenethyl acetate | 47.15 ± 3.09 | 19 | 2 | y = 15.2100× + 14.7820 | R2 = 0.9955 | |
| Ethyl 2-hydroxybenzoate | 186.69 ± 2.67 | 84 | 2 | y = 2.0685× - 2.2718 | R2 = 0.9893 | |
| Spiroxide | tea-leaf, green | 17.22 ± 2.82 | 0.20 | 86 | y = 0.8631× + 0.2106 | R2 = 0.9658 |
| 4-vinylguaiacol | 40.25 ± 5.77 | 19 | 2 | y = 11.5390× - 5.5579 | R2 = 0.9184 | |
| Ethyl trans −4-decenoate | fruity | 1549.30 ± 40.67 | 112 | 14 | y = 2.4522× - 2.6083 | R2 = 0.9902 |
| Ethyl isovalerate | 20.59 ± 5.15 | 0.20 | 103 | y = 3.8334× - 1.9437 | R2 = 0.9011 | |
| Ethyl 3-phenylpropionate | seasoning | 20.47 ± 1.13 | 100 | <1 | – | – |
| γ-Nonanolactone | 7.82 ± 2.69 | 66 | <1 | – | – | |
| β-Damascenone | sweaty, honey | 26.92 ± 0.58 | 0.10 | 269 | y = 14.8510× + 3.6142 | R2 = 0.9935 |
| Ethyl cinnamate | 1.84 ± 0.34 | -c | – | – | – | |
| β-Ionone | fruity, floral | 232.60 ± 221.00 | 0.40 | 582 | y = 4.3626× - 1.7293 | R2 = 0.9826 |
| Nerolidol | fruity | 442.62 ± 3.55 | 10 | 44 | y = 5.6797× - 2.2518 | R2 = 0.9994 |
| Ethyl laurate | 404.22 ± 4.35 | 400 | 1 | y = 0.8717× + 0.2306 | R2 = 0.9857 | |
| Hexyl 2-methylbutyrate | 29.09 ± 5.88 | 3 | 10 | y = 0.9863× - 0.4788 | R2 = 0.9291 | |
| Ethyl caprate | 47.01 ± 13.75 | 5 | 10 | y = 0.0196× + 0.2441 | R2 = 0.8622 |
a, Odor thresholds in water taken from the literature. b, Equations of standard curves. c, The odor threshold was not queried from the literature.