In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries

Abstract To get information on the aroma profiles of both commercial dried red goji berries ( Lycium barbarum L.) and black goji berries ( Lycium ruthenicum M.), key odor-active compounds in both commercial berries were elucidated. Sensory evaluation revealed similar but weaker aroma profiles in black goji berries. By applying solvent-assisted flavor evaporation, aroma fractionation, aroma extract dilution analysis, and gas chromatography analysis, 45 and 39 odor-active compounds were detected in red and black goji berries, respectively, compared to the authentic references. Acetic acid was the predominant odor-active compound in both berries. Most of the key odor-active compounds were the same in both berries, but their contents were significantly different ( p < 0.05). Among these odor-active compounds, 11 compounds were first reported in goji berries. After aroma reconstitution, ( E )- β -damascenone, ( E )-2-nonenal, and ( E , E )-2,4-nonadienal, etc. are verified as the key odor-active compounds in red goji berries and responsible for cooked apple-like, green, and fatty, etc. odors. While dried black goji berries displayed a distinct stronger fruity aroma. Most of the key odor-active compounds in both berries were lipid derivatives generated from carotenoids and fatty acids. The results can be applied to the food quality control of commercial goji products.