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Fiers M, Lognay G, Fauconnier ML, Jijakli MH. Volatile compound-mediated interactions between barley and pathogenic fungi in the soil. PLoS One 2013; 8:e66805. [PMID: 23818966 PMCID: PMC3688563 DOI: 10.1371/journal.pone.0066805] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Accepted: 05/15/2013] [Indexed: 11/18/2022] Open
Abstract
Plants are able to interact with their environment by emitting volatile organic compounds. We investigated the volatile interactions that take place below ground between barley roots and two pathogenic fungi, Cochliobolus sativus and Fusarium culmorum. The volatile molecules emitted by each fungus, by non-infected barley roots and by barley roots infected with one of the fungi or the two of them were extracted by head-space solid phase micro extraction and analyzed by gas chromatography mass spectrometry. The effect of fungal volatiles on barley growth and the effect of barley root volatiles on fungal growth were assessed by cultivating both organisms in a shared atmosphere without any physical contact. The results show that volatile organic compounds, especially terpenes, are newly emitted during the interaction between fungi and barley roots. The volatile molecules released by non-infected barley roots did not significantly affect fungal growth, whereas the volatile molecules released by pathogenic fungi decreased the length of barley roots by 19 to 21.5% and the surface of aerial parts by 15%. The spectrum of the volatiles released by infected barley roots had no significant effect on F. culmorum growth, but decreased C. sativus growth by 13 to 17%. This paper identifies the volatile organic compounds emitted by two pathogenic fungi and shows that pathogenic fungi can modify volatile emission by infected plants. Our results open promising perspectives concerning the biological control of edaphic diseases.
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Affiliation(s)
- Marie Fiers
- Phytopathology Unit, Gembloux Agro-Bio Tech (GxABT), University of Liège, Gembloux, Belgium
| | - Georges Lognay
- Analytical Chemistry Laboratory, Gembloux Agro-Bio Tech (GxABT), University of Liège, Gembloux, Belgium
| | - Marie-Laure Fauconnier
- General and Organic Chemistry Unit, Gembloux Agro-Bio Tech (GxABT), University of Liège, Gembloux, Belgium
| | - M. Haïssam Jijakli
- Phytopathology Unit, Gembloux Agro-Bio Tech (GxABT), University of Liège, Gembloux, Belgium
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102
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Biernacka P, Wardencki W. Volatile composition of raw spirits of different botanical origin. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.55] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- P. Biernacka
- Department of Analytical Chemistry, Chemical Faculty; Gdańsk University of Technology; Narutowicza 11/12 80-233 Gdańsk Poland
| | - W. Wardencki
- Department of Analytical Chemistry, Chemical Faculty; Gdańsk University of Technology; Narutowicza 11/12 80-233 Gdańsk Poland
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103
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Nieuwenhuizen NJ, Green SA, Chen X, Bailleul EJ, Matich AJ, Wang MY, Atkinson RG. Functional genomics reveals that a compact terpene synthase gene family can account for terpene volatile production in apple. PLANT PHYSIOLOGY 2013; 161:787-804. [PMID: 23256150 PMCID: PMC3561019 DOI: 10.1104/pp.112.208249] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Accepted: 12/09/2012] [Indexed: 05/04/2023]
Abstract
Terpenes are specialized plant metabolites that act as attractants to pollinators and as defensive compounds against pathogens and herbivores, but they also play an important role in determining the quality of horticultural food products. We show that the genome of cultivated apple (Malus domestica) contains 55 putative terpene synthase (TPS) genes, of which only 10 are predicted to be functional. This low number of predicted functional TPS genes compared with other plant species was supported by the identification of only eight potentially functional TPS enzymes in apple 'Royal Gala' expressed sequence tag databases, including the previously characterized apple (E,E)-α-farnesene synthase. In planta functional characterization of these TPS enzymes showed that they could account for the majority of terpene volatiles produced in cv Royal Gala, including the sesquiterpenes germacrene-D and (E)-β-caryophyllene, the monoterpenes linalool and α-pinene, and the homoterpene (E)-4,8-dimethyl-1,3,7-nonatriene. Relative expression analysis of the TPS genes indicated that floral and vegetative tissues were the primary sites of terpene production in cv Royal Gala. However, production of cv Royal Gala floral-specific terpenes and TPS genes was observed in the fruit of some heritage apple cultivars. Our results suggest that the apple TPS gene family has been shaped by a combination of ancestral and more recent genome-wide duplication events. The relatively small number of functional enzymes suggests that the remaining terpenes produced in floral and vegetative and fruit tissues are maintained under a positive selective pressure, while the small number of terpenes found in the fruit of modern cultivars may be related to commercial breeding strategies.
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Affiliation(s)
| | | | - Xiuyin Chen
- New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand (N.J.N., S.A.G., X.C., E.J.D.B., M.Y.W., R.G.A.)
- New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, New Zealand (A.J.M.)
| | - Estelle J.D. Bailleul
- New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand (N.J.N., S.A.G., X.C., E.J.D.B., M.Y.W., R.G.A.)
- New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, New Zealand (A.J.M.)
| | - Adam J. Matich
- New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand (N.J.N., S.A.G., X.C., E.J.D.B., M.Y.W., R.G.A.)
- New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, New Zealand (A.J.M.)
| | - Mindy Y. Wang
- New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand (N.J.N., S.A.G., X.C., E.J.D.B., M.Y.W., R.G.A.)
- New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, New Zealand (A.J.M.)
| | - Ross G. Atkinson
- New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand (N.J.N., S.A.G., X.C., E.J.D.B., M.Y.W., R.G.A.)
- New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, New Zealand (A.J.M.)
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104
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Liu C, Zhang J, Zhou Z, Hua Z, Wan H, Xie Y, Wang Z, Deng L. Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of <i>Toona sinensis</i> (A. Juss.) Roem. Using GC-MS and GC-O. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.43041] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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105
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Paraskevopoulou A, Tsioga E, Biliaderis C, Kiosseoglou V. Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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106
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Ruzsanyi V, Mochalski P, Schmid A, Wiesenhofer H, Klieber M, Hinterhuber H, Amann A. Ion mobility spectrometry for detection of skin volatiles. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 911:84-92. [PMID: 23217311 PMCID: PMC3520010 DOI: 10.1016/j.jchromb.2012.10.028] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2012] [Revised: 10/01/2012] [Accepted: 10/10/2012] [Indexed: 11/24/2022]
Abstract
Volatile organic compounds (VOCs) released by humans through their skin were investigated in near real time using ion mobility spectrometry after gas chromatographic separation with a short multi-capillary column. VOCs typically found in a small nitrogen flow covering the skin are 3-methyl-2-butenal, 6-methylhept-5-en-2-one, sec-butyl acetate, benzaldehyde, octanal, 2-ethylhexanol, nonanal and decanal at volume fractions in the low part per billion-(ppb) range. The technique presented here may contribute to elucidating some physiological processes occurring in the human skin.
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Affiliation(s)
- Veronika Ruzsanyi
- University Clinic for Anesthesia, Innsbruck Medical University, Anichstrasse 35, A-6020 Innsbruck, Austria
| | - Pawel Mochalski
- Breath Research Institute of the Austrian Academy of Sciences, Rathausplatz 4, A-6850 Dornbirn, Austria
- Institute of Nuclear Physics PAN, Radzikowskiego 152, PL-31342 Kraków, Poland
| | - Alex Schmid
- Breath Research Institute of the Austrian Academy of Sciences, Rathausplatz 4, A-6850 Dornbirn, Austria
| | - Helmut Wiesenhofer
- Breath Research Institute of the Austrian Academy of Sciences, Rathausplatz 4, A-6850 Dornbirn, Austria
| | - Martin Klieber
- University Clinic for Anesthesia, Innsbruck Medical University, Anichstrasse 35, A-6020 Innsbruck, Austria
| | - Hartmann Hinterhuber
- Breath Research Institute of the Austrian Academy of Sciences, Rathausplatz 4, A-6850 Dornbirn, Austria
| | - Anton Amann
- Breath Research Institute of the Austrian Academy of Sciences, Rathausplatz 4, A-6850 Dornbirn, Austria
- University Clinic for Anesthesia, Innsbruck Medical University, Anichstrasse 35, A-6020 Innsbruck, Austria
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107
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Vazirian M, Kashani ST, Ardekani MRS, Khanavi M, Jamalifar H, Fazeli MR, Toosi AN. Antimicrobial activity of lemongrass (Cymbopogon citratus(DC) Stapf.) essential oil against food-borne pathogens added to cream-filled cakes and pastries. JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.729920] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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108
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Pontes M, Pereira J, Câmara JS. Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile. Food Chem 2012; 134:2509-20. [DOI: 10.1016/j.foodchem.2012.04.087] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 08/31/2011] [Accepted: 04/15/2012] [Indexed: 11/17/2022]
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109
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Feng J, Zhan XB, Zheng ZY, Wang D, Zhang LM, Lin CC. A two-step inoculation of Candida etchellsii to enhance soy sauce flavour and quality. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03071.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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110
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Cerdán-Calero M, Sendra JM, Sentandreu E. Gas chromatography coupled to mass spectrometry analysis of volatiles, sugars, organic acids and aminoacids in Valencia Late orange juice and reliability of the Automated Mass Spectral Deconvolution and Identification System for their automatic identification and quantification. J Chromatogr A 2012; 1241:84-95. [DOI: 10.1016/j.chroma.2012.04.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2012] [Revised: 04/02/2012] [Accepted: 04/03/2012] [Indexed: 11/26/2022]
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111
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Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes. Talanta 2012; 95:1-11. [DOI: 10.1016/j.talanta.2012.03.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2011] [Revised: 02/28/2012] [Accepted: 03/05/2012] [Indexed: 11/21/2022]
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112
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Tao NG, Liu YJ. Chemical Composition and Antimicrobial Activity of the Essential Oil from the Peel of Shatian Pummelo (Citrus GrandisOsbeck). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.500067] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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113
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Dams I, Białońska A, Ciunik Z, Wawrzeńczyk C. Lactones 38: Synthesis and odoriferous properties of p-menthane lactones. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3085] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Agata Białońska
- Department of Crystallography, Faculty of Chemistry; University of Wrocław; Joliot-Curie 14; 50-383; Wrocław; Poland
| | - Zbigniew Ciunik
- Department of Crystallography, Faculty of Chemistry; University of Wrocław; Joliot-Curie 14; 50-383; Wrocław; Poland
| | - Czesław Wawrzeńczyk
- Department of Chemistry; Wrocław University of Environmental and Life Sciences; Norwida 25; 50-375; Wrocław; Poland
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114
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Miyazaki T, Plotto A, Baldwin EA, Reyes-De-Corcuera JI, Gmitter FG. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:727-35. [PMID: 22413143 DOI: 10.1002/jsfa.4663] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
BACKGROUND Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography-mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography-olfactometry (GC-O) and descriptive sensory analysis. RESULTS Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two 'Clementine' × 'Minneola' and one 'Fortune' × 'Murcott' hybrids with tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A tangerine with 'Valencia' orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity-non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION There was no one compound characteristic of tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds.
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Affiliation(s)
- Takayuki Miyazaki
- University of Florida-IFAS, Citrus Research and Education Center, Lake Alfred, FL 33850, USA
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115
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Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata). J Food Sci 2012; 77:C469-75. [PMID: 22394020 DOI: 10.1111/j.1750-3841.2011.02604.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method. PRACTICAL APPLICATION Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production.
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Affiliation(s)
- Yonathan Asikin
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
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116
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Elmaci Y, Onoğur T. Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.1.15] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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117
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Lim JH, Kim MS, Hwang YH, Song IB, Kim TW, Yun HI. Effect of orange oil on the oral absorption of enrofloxacin in rats. Exp Anim 2012; 61:71-5. [PMID: 22293675 DOI: 10.1538/expanim.61.71] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
This study was conducted to evaluate the oral absorption of enrofloxacin (ENFX) in rats when administered with orange oil or its main component, limonene. Compared with the group administered ENFX alone, the ENFX + limonene group did not show any significant difference in the absorption of ENFX, whereas the extent and rate of absorption of ENFX were significantly decreased in the ENFX + orange oil group (C(max), -43%; T(max), 129%). In addition, t(1/2λz) and MRT of ENFX were prolonged by the concomitant administration of orange oil. The AUCs of ENFX were not affected in the ENFX + orange oil group. These results suggest that decreased oral absorption could reduce the efficacy of ENFX therapy in animals.
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118
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Eom IY, Risticevic S, Pawliszyn J. Simultaneous sampling and analysis of indoor air infested with Cimex lectularius L. (Hemiptera: Cimicidae) by solid phase microextraction, thin film microextraction and needle trap device. Anal Chim Acta 2012; 716:2-10. [DOI: 10.1016/j.aca.2011.06.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 05/10/2011] [Accepted: 06/04/2011] [Indexed: 10/18/2022]
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119
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Álvarez R, Carvalho CP, Sierra J, Lara O, Cardona D, Londoño-Londoño J. Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:774-781. [PMID: 22225414 DOI: 10.1021/jf203353h] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Clementines are especially appreciated for their delicious flavor, and recent years have seen a great increase in the consumption of clementine juice. In previous decades, antioxidant compounds have received particular attention because of widely demonstrated beneficial health effects. In this work, the organoleptic, volatile flavor, and antioxidant quality of clementine juice were studied with regard to the influence on them by different juice extraction systems: plug inside fruit and rotating cylinders. The results showed that juice extracted by the former method presented higher yields and hesperidin content, which was related to higher antioxidant activity, demonstrated by ORAC and LDL assays. The organoleptic quality was not affected by the processing technique, whereas there were significant differences in the chemical flavor profile. There are important differences in chemical and functional quality between juice extraction techniques, which must be taken into account when employing processing systems to produce high-quality products.
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Affiliation(s)
- Rafael Álvarez
- Grupo de Investigación en Sustancias Bioactivas, Sede de Investigación Universitaria, Universidad de Antioquia, Carrera 53 # 61-30 Lab 229, Medellín, Colombia
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120
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Kumar P, Mishra S, Malik A, Satya S. Insecticidal Evaluation of essential oils of Citrus sinensis L. (Myrtales: Myrtaceae) against housefly, Musca domestica L. (Diptera: Muscidae). Parasitol Res 2011; 110:1929-36. [DOI: 10.1007/s00436-011-2719-3] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2011] [Accepted: 11/17/2011] [Indexed: 11/28/2022]
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121
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Cheong MW, Liu SQ, Yeo J, Chionh HK, Pramudya K, Curran P, Yu B. Identification of Aroma-Active Compounds in Malaysian Pomelo (Citrus grandis(L.) Osbeck) Peel by Gas Chromatography-Olfactometry. JOURNAL OF ESSENTIAL OIL RESEARCH 2011. [DOI: 10.1080/10412905.2011.9712279] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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122
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Deterre S, Rega B, Delarue J, Decloux M, Lebrun M, Giampaoli P. Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2087] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sophie Deterre
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Barbara Rega
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Julien Delarue
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Martine Decloux
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Marc Lebrun
- CIRAD/PERSYST UMR ‘QualiSud’; Food Processing Research Unit TA B-95/16, 73; Rue J.-F. Breton; 34398; Montpellier Cedex 5; France
| | - Pierre Giampaoli
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
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123
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Xu Y, Chen Q, Lei S, Wu P, Fan G, Xu X, Pan S. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2241-2246. [PMID: 21618545 DOI: 10.1002/jsfa.4445] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 03/22/2011] [Accepted: 03/26/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS Headspace volatiles generated in reaction mixtures were examined by solid-phase microextraction in combination with gas chromatography-mass spectrometry. The addition of lipid had a suppressing effect on most of the sulfur-containing compounds derived from the reaction between cysteine and xylose, especially for 2-methyl-3-furanthiol, 2-furanmethanethiol, 2-methylthiophene, and 3-methylthiophene. One of the intermediates-furfural-was also formed in much lower concentration when lard was present. In addition, cysteine and xylose modified lipid oxidation pathways, so that lipid-derived alcohols, alkylfurans and aliphatic acids were formed rather than aldehydes. Compared with the lard heated alone, most aldehydes were formed at lower levels in the lard-containing reaction mixtures, and several aldehydes including hexanal, heptanal, (2E)-heptenal and (2E,4E)-heptadienal were absent. CONCLUSION The addition of lipid was inhibitory to the formation of most sulfur-containing compounds in the Maillard reaction. Furthermore, Maillard reaction products influenced the formation of products from lipid oxidation.
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Pripdeevech P, Khummueng W, Park SK. Identification of Odor-active Components of Agarwood Essential Oils from Thailand by Solid Phase Microextraction-GC/MS and GC-O. JOURNAL OF ESSENTIAL OIL RESEARCH 2011. [DOI: 10.1080/10412905.2011.9700468] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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125
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Perestrelo R, Barros AS, Rocha SM, Câmara JS. Optimisation of solid-phase microextraction combined with gas chromatography-mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties. Talanta 2011; 85:1483-93. [PMID: 21807213 DOI: 10.1016/j.talanta.2011.06.025] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 05/19/2011] [Accepted: 06/11/2011] [Indexed: 10/18/2022]
Abstract
The volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60°C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C(13) norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes-pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.
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Affiliation(s)
- Rosa Perestrelo
- CQM/UMa-Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, Funchal, Portugal
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126
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127
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Gao B, Chen Y, Zhang M, Xu Y, Pan S. Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil. Molecules 2011. [PMCID: PMC6263269 DOI: 10.3390/molecules16054082] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
The chemical composition, antioxidant and antimicrobial activity of Pericarpium Citri Reticulatae (PCR) essential oil obtained using an improved Clevenger type apparatus were studied. Among the five different PCRs examined the highest yield of essential oil was found in Chachi 2004 (harvested and stored in 2004) and the lowest in Chachi 2008 (harvested and stored in 2008). Fifty three different volatile compounds were determined, including terpenic hydrocarbons, alcohols, aldehydes, ketones and esters. D-limonene, one of terpenes, was the major constituent in PCR. The antioxidant capacity of PCR essential oil varied considerably with the duration of storage time, and the oil from Chachi 1994 has the strongest ferric-reducing antioxidant power. In addition, the essential oil possessed varying degrees of antimicrobial activity against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus), except Streptococcus faecalis, while had no effect on Gram-negative bacteria (Escherichia coli, Enterobacter cloacae).
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Affiliation(s)
- Bei Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Sericulture & Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Yulong Chen
- Sericulture & Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Mingwei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Sericulture & Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Yujuan Xu
- Sericulture & Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
- Authors to whom correspondence should be addressed; E-Mails: (Y.X.); (S.P.); Tel.: +86-027-87283778
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Authors to whom correspondence should be addressed; E-Mails: (Y.X.); (S.P.); Tel.: +86-027-87283778
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128
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Smit Y, Cameron M, Venter P, Witthuhn RC. Alicyclobacillus spoilage and isolation – A review. Food Microbiol 2011; 28:331-49. [DOI: 10.1016/j.fm.2010.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2010] [Revised: 11/05/2010] [Accepted: 11/12/2010] [Indexed: 11/24/2022]
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129
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Mebazaa R, Rega B, Camel V. Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry. Food Chem 2011; 128:227-35. [PMID: 25214354 DOI: 10.1016/j.foodchem.2011.02.063] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2010] [Revised: 02/08/2011] [Accepted: 02/17/2011] [Indexed: 10/18/2022]
Abstract
In this study, the strong "maple-syrup" odour which appears after fenugreek ingestion was investigated. Headspace solid-phase microextraction (HS-SPME) was applied to extract volatile odourant compounds from human male armpit sweat samples. Two male volunteers were considered who have similar diet; they had to ingest fenugreek infusion over the same period of time. The HS-SPME extracts obtained were then analysed by gas chromatography coupled either to mass spectrometry (GC-MS) or flame ionisation detection and olfactometry (GC-O). In that latter case, a panel of eight assessors was used, and the detection frequency methodology was applied. A total of 44 compounds could be identified in sweat samples, with a wide range of chemical structures, some of them being reported for the first time in human armpit sweat. Eight compounds appearing only after fenugreek ingestion could be identified: 2,5-dimethylpyrazine, β-pinene, 3-octen-2-one, camphor, terpinen-4-ol, 4-isopropyl-benzaldehyde, neryl acetate and β-caryophyllene. Due to their odourant notes, such compounds should be responsible for the strong "maple-syrup" odour present in sweat after fenugreek ingestion. GC-O confirmed the role of some odourant compounds in the "maple-syrup" odour of sweat, especially 2,5-dimethylpyrazine which was the best perceived odour. Among these eight compounds, some of them were previously reported in the fenugreek seeds, namely β-pinene, 3-octen-2-one and camphor.
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Affiliation(s)
- Riadh Mebazaa
- AgroParisTech, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France; INRA, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France
| | - Barbara Rega
- AgroParisTech, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France; INRA, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France
| | - Valérie Camel
- AgroParisTech, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France; INRA, UMR 1145 Ingénierie, Procédés, Aliments, F-75005 Paris, France.
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130
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Kruma Z, Galoburda R, Sabovics M, Gramatina I, Skudra I, Dabina-Bicka I. Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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131
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Bianchi F, Careri M, Mangia A, Mattarozzi M, Musci M, Concina I, Gobbi E. Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.023] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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132
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CHAROENSIDDHI SUVIMOL, ANPRUNG PRANEE. CHARACTERIZATION OF BAEL FRUIT (AEGLE MARMELOS [L.] CORREA) HYDROLYSATE AS AFFECTED BY ENZYME TREATMENT. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00333.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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133
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Gursoy N, Tepe B, Sokmen M. Evaluation of the Chemical Composition and Antioxidant Activity of the Peel Oil ofCitrus nobilis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902927136] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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134
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QIAO YU, XIE BIJUN, ZHANG CHI, FAN GANG, PAN SIYI. COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00293.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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135
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van Ruth S, Villegas B, Akkermans W, Rozijn M, van der Kamp H, Koot A. Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA. Food Chem 2010. [DOI: 10.1016/j.foodchem.2008.10.047] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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136
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Gas chromatographic–mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity. J Chromatogr A 2010; 1217:741-8. [DOI: 10.1016/j.chroma.2009.11.086] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2009] [Revised: 10/09/2009] [Accepted: 11/27/2009] [Indexed: 11/15/2022]
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137
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O'Connor PD, Kim UB, Brimble MA. Synthesis of (±) Wine Lactone and Its Analogues by a Diels-Alder Approach. European J Org Chem 2009. [DOI: 10.1002/ejoc.200900486] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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138
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Karlsson MF, Birgersson G, Cotes Prado AM, Bosa F, Bengtsson M, Witzgall P. Plant odor analysis of potato: response of guatemalan moth to above- and belowground potato volatiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5903-5909. [PMID: 19496533 DOI: 10.1021/jf803730h] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The Guatemalan moth Tecia solanivora is an invasive pest of potato in Central and South America. The larvae infest potato tubers in the field as well as in storage facilities. The headspace of potato foliage and potato tubers was studied with regard to volatiles that mediate host-finding and oviposition in the Guatemalan moth. Foliage of three phenological stages, from sprouting to tuberization and flowering, released more than 30 sesquiterpenes. The main compounds were beta-caryophyllene, germacrene-D-4-ol, germacrene-D, kunzeaol, and (E,E)-alpha-farnesene. Sesquiterpenes accounted for >90% of the headspace of green plants, whereas fresh potato tubers emitted only trace amounts of a few sesquiterpenes. Screening of headspace collections with antennae of Guatemalan moth females showed a strong response to several sesquiterpenes and monoterpenes that were emitted from foliage only. In addition, antennae responded to methyl phenylacetate, a floral fragrance that was released in large amounts from flowering plants and that was also present in tuber headspace. Female and male moths were attracted to methyl phenylacetate; this compound may accordingly contribute to female attraction to tuber-bearing potato plants in the field as well as to potato tubers in storage. Oviposition tests showed that females lay eggs near mature flowering plants. Eggs were laid in soil close to the plant and not on potato stems and foliage, which may be due to avoidance of terpenoid compounds released from green plant parts at close range. The results support the concept that potato volatiles mediate host-finding and oviposition behavior and that these compounds may become useful tools for management of the Guatemalan moth.
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139
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Mirhosseini H, Tan CP. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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140
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Tao NG, Liu YJ, Zhang ML. Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensisOsbeck). Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01947.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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141
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Maggi F, Bílek T, Lucarini D, Papa F, Sagratini G, Vittori S. Melittis melissophyllum L. subsp. melissophyllum (Lamiaceae) from central Italy: A new source of a mushroom-like flavour. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.066] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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142
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Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.099] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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143
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Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-008-0992-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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144
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Vichi S, Romero A, Tous J, Tamames EL, Buxaderas S. Determination of volatile phenols in virgin olive oils and their sensory significance. J Chromatogr A 2008; 1211:1-7. [DOI: 10.1016/j.chroma.2008.09.067] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2008] [Revised: 09/17/2008] [Accepted: 09/22/2008] [Indexed: 10/21/2022]
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145
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Riu-Aumatell M, Vichi S, Mora-Pons M, López-Tamames E, Buxaderas S. Sensory Characterization of Dry Gins with Different Volatile Profiles. J Food Sci 2008; 73:S286-93. [DOI: 10.1111/j.1750-3841.2008.00820.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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146
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Qiao Y, Xie BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules 2008; 13:1333-44. [PMID: 18596659 PMCID: PMC6245415 DOI: 10.3390/molecules13061333] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2008] [Revised: 05/19/2008] [Accepted: 05/19/2008] [Indexed: 11/25/2022] Open
Abstract
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, beta-myrcene, octanal, linalool, alpha-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.
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Affiliation(s)
| | | | | | | | | | | | - Si Yi Pan
- College of Food Science and Technologhy, Huazhong Agricultural University, Shizhishan Street No. 1, Wuhan, Hubei, 430070, P. R. China
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147
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Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee. Anal Chim Acta 2008; 617:72-84. [PMID: 18486643 DOI: 10.1016/j.aca.2008.04.009] [Citation(s) in RCA: 111] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2007] [Revised: 03/25/2008] [Accepted: 04/01/2008] [Indexed: 11/22/2022]
Abstract
Increasing consumer awareness of food safety issues requires the development of highly sophisticated techniques for the authentication of food commodities. The food products targeted for falsification are either products of high commercial value or those produced in large quantities. For this reason, the present investigation is directed towards the characterization of coffee samples according to the geographical origin. The conducted research involves the development of a rapid headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) method that is utilized for the verification of geographical origin traceability of coffee samples. As opposed to the utilization of traditional univariate optimization methods, the current study employs the application of multivariate experimental designs to the optimization of extraction-influencing parameters. Hence, the two-level full factorial first-order design aided in the identification of two influential variables: extraction time and sample temperature. The optimum set of conditions for the two variables was 12 min and 55 degrees C, respectively, as directed by utilization of Doehlert matrix and response surface methodology. The high-throughput automated SPME procedure was completed by implementing a single divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) 50/30 microm metal fiber with excellent durability properties ensuring the completion of overall sequence of coffee samples. The utilization of high-speed TOFMS instrument ensured the completion of one GC-MS run of a complex coffee sample in 7.9 min and the complete list of benefits provided by ChromaTOF software including fully automated background subtraction, baseline correction, peak find and mass spectral deconvolution algorithms was exploited during the data evaluation procedure. The combination of the retention index (RI) system using C(8)-C(40) alkanes and the mass spectral library search was utilized for the confirmation of analyte identity in the reference authentic Brazilian coffee sample. The semi-quantitative results were then submitted to statistical evaluation, namely principal component analysis (PCA) for the establishment of geographical origin discriminations.
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148
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Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA, de la Fuente E, Pérez-Coello MS. Influence of storage conditions on chemical composition and sensory properties of citrus honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1999-2006. [PMID: 18303839 DOI: 10.1021/jf072227k] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Fresh citrus honey was stored at 10, 20, and 40 degrees C for 12 months. The effect of storage on the quality of honey was evaluated using physicochemical parameters, volatile compounds, mono-, di-, and trisaccharides, and sensory analysis. Diastase activity and HMF were out of the legal limit in honey stored 12 months at 40 degrees C. Volatile compounds (especially terpenes and terpene derivatives), monosaccharides, and disaccharides presented important losses during honey storage at any temperature. Honey storage at 10 or 20 degrees C maintained their floral, fresh, citric, and fresh fruit aroma, while the intensities of these attributes were diminished. Storage at 40 degrees C during 12 months resulted in the appearance of attributes such as "medicinal, smoked, toasted, cooked vegetable, and ripened fruit", associated with compounds formed during the Maillard reaction or through degradation of sugars such as volatile pyrroles, furanones, pyranones, and pyrazines, which appeared or increased in concentration during honey storage mainly at high temperature.
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Affiliation(s)
- L Castro-Vázquez
- Food Technology Area, Faculty of Chemistry, University of Castilla-La Mancha, Campus Universitario, s/n, 13071 Ciudad Real, Spain
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149
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Feeding preferences in lambs influenced by prenatal flavour exposure. Physiol Behav 2008; 93:529-36. [DOI: 10.1016/j.physbeh.2007.10.013] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2007] [Revised: 06/05/2007] [Accepted: 10/17/2007] [Indexed: 11/20/2022]
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150
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Dharmawan J, Kasapis S, Curran P. Characterization of Volatile Compounds in Selected Citrus Fruits from Asia—Part II: Peel Oil. JOURNAL OF ESSENTIAL OIL RESEARCH 2008. [DOI: 10.1080/10412905.2008.9699411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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