Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i> by Comparative Aroma Extract Dilution Analysis

Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i> by Comparative Aroma Extract Dilution Analysis

<i>Houttuynia cordata</i> 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...

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Bibliographic Details
Main Authors: Zhenli Xu, Jing Liu, Johanna Kreissl, Claudia Oellig, Walter Vetter, Martin Steinhaus, Stephanie Frank
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
<i>Houttuynia cordata</i>
gas chromatography–olfactometry (GC–O)
comparative aroma extract dilution analysis (cAEDA)
flavor dilution (FD) factor
3-oxododecanal
(1<i>Z</i>)-1-hydroxydodec-1-en-3-one
Online Access:https://www.mdpi.com/2304-8158/14/13/2303
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