Browsing by Person "Frank, Stephanie"

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    Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis
    (2025) Xu, Zhenli; Liu, Jing; Kreissl, Johanna; Oellig, Claudia; Vetter, Walter; Steinhaus, Martin; Frank, Stephanie; Xu, Zhenli; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.); Liu, Jing; Institute of Theoretical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany;; Kreissl, Johanna; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.); Oellig, Claudia; Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany; (C.O.); (W.V.); Vetter, Walter; Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany; (C.O.); (W.V.); Steinhaus, Martin; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.); Frank, Stephanie; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany; (Z.X.); (J.K.); Rodov, Victor
    Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC–O remained unclear.