Jia-Xiao Li's research while affiliated with German Research Centre for Food Chemistry and other places

Publications (5)

Article
Full-text available
Stable isotope dilution assays were developed for the quantitation of the highly volatile odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol using sodium (34S)sulphide, sodium (2H3)methanethiolate, (2H5)ethanethiol, and (2H7)propane-1-thiol as internal standards and 3-buten-2-one as derivatisation reagent. Applying sodium as...
Article
Sixteen compounds, previously identified as potent odorants by application of an aroma extract dilution analysis and the gas chromatography-olfactometry analysis of static headspace samples were quantitated in the pulp of durians, variety Monthong, and odor activity values (OAVs) were calculated by dividing the concentrations obtained by the odor t...
Article
Extracts of Toona sinensis shoots were studied to identify the precursors of volatile sulfur-containing flavor molecules. T. sinensis was found to contain new compounds (S,S)-γ glutamyl-(cis-S-1-propenyl)-thioglycine (1), (S,S)-γ glutamyl-(trans-S-1-propenyl)-thioglycine (2), and γ glutamyl-(cis-S-1-propenyl)-cysteine (3). The structures of these c...
Article
An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1 to 16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors w...

Citations

... After performing [U-14 C], labelled experiments valine was postulated as a starting molecule that is transformed via corresponding oxo acid, isobutyric acid, and methacrylic acid into 3-mercaptoisobutyric acid, 3-methylthioisobutyric acid, and, to a lesser extent, asparagusic acid [56]. In the cooking process, asparagus yields compounds belonging to different chemical classes: sulfur compounds (17), pyrroles, pyridines, pyrazines, furanes (25), aldehydes (12), ketones (15), alcohols (26), phenols (11), lactones (5), acids (10), and dimethyl sulfide and methyl 1,2-dithiolane-4-carboxylate (3000 ppb and 7000 ppb, respectively) [57]. ...
... have typical onion, cabbage, and fruit aromas. It is worth mentioning that ethyl mercaptan has been evaluated as the most potent odorant in durian pulp in the previous literature (OAV: 480,000) (Li et al. 2016). The value of OAV of dipropyl sulfide was less than 1, but the aroma was detected in GC-O, with a very typical onion and garlic odor. ...
... In the above studies, the compounds which contributed to the overall odor profiles of TS were not determined. In a separate study, (S,S)-γ-glutamyl-(Z-S-1-propenyl) thioglycine, (S,S)-γ-glutamyl-(E-S-1-propenyl)thioglycine and γ-glutamyl-(Z-S-1-propenyl)-cysteine were identified as potential nonvolatile precursors to volatile sulfur compounds in TS; however, the odor contribution of these volatile sulfur compounds were not determined (Li et al., 2013). ...
... During durian season, the fruit is sold locally in 'Durian Malls' where different grades and prices of fruit are available (Figure 1b-d). The durian's strong and arguably offensive smell has been described as onion-like and sulphurous, with sweet notes of fruitiness (Li et al., 2012). The aroma is so strong, in fact, that the fruit is often banned from public venues and transport systems, and it has been described as the 'skunk fruit of the orchard' (Lim & Luders, 2009). ...