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Schulze LJ, Schäfer U, Beier R, Hartmann B, Wüst M, Krammer GE. Molecular-Sensory Decoding of the Citrus latifolia Aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14874-14886. [PMID: 38885647 DOI: 10.1021/acs.jafc.4c02059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.
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Affiliation(s)
- Lara Joanna Schulze
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
| | - Uwe Schäfer
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Regina Beier
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Beate Hartmann
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
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Semeniuc CA, Mandrioli M, Tura M, Socaci BS, Socaciu MI, Fogarasi M, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Rotar MA, Gallina Toschi T. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods 2023; 12:foods12081703. [PMID: 37107498 PMCID: PMC10137783 DOI: 10.3390/foods12081703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Beatrice Sabrina Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Delia Michiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Anamaria Mirela Jimborean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Simona Raluca Ionescu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mihaela Ancuţa Rotar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
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Gao Z, Jiang S, Zhong W, Liu T, Guo J. Linalool controls the viability of Escherichia coli by regulating the synthesis and modification of lipopolysaccharide, the assembly of ribosome, and the expression of substrate transporting proteins. Food Res Int 2023; 164:112337. [PMID: 36737930 DOI: 10.1016/j.foodres.2022.112337] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 12/08/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Escherichia coli (E. coli) is a Gram-negative bacterium and some pathogenic types may cause serious diseases, foods or food environments were the primary routes for its infection. Citrus aurantium L. var. amara Engl., a variety of sour orange, were used as a kind of non-conventional edible plant in China, but its antimicrobial activity and mechanisms were not well studied. Thus, in this study, EO from the flower of Citrus aurantium L. var. amara Engl. (CAEO) were studied as a kind of natural antimicrobial agent to control E. coli, our results showed that both of CAEO and its main component (linalool) exhibited strong antibacterial efficacy. Further, transcriptomic and proteomic analysis were carried out to explore cell response under linalool treatment and the main results included: (1) The synthesis and modification of lipopolysaccharide (LPS) was significantly influenced. (2) Ribosomal assembly and protein synthesis were significantly inhibited. (3) The expression of proteins related to the uptake of several essential substances was significantly changed. In all, our results would supply a theoretical basis for the proper use of CAEO and linalool as a promising antimicrobial agent to prevent and control E. coli infection in the future.
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Affiliation(s)
- Zhipeng Gao
- Hunan Engineering Technology Research Center of Featured Aquatic Resources Utilization, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, Hunan Province, China.
| | - Sifan Jiang
- Hunan Engineering Technology Research Center of Featured Aquatic Resources Utilization, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Weiming Zhong
- Hunan Engineering Technology Research Center of Featured Aquatic Resources Utilization, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Ting Liu
- Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan Province, China
| | - Jiajing Guo
- Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan Province, China.
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Mejri H, Khetatfa T, Aidi Wannes W, Smaoui A, Saidani Tounsi M. Histochemistry, chemical composition and antioxidant activity of Citrus aurantium L. essential oil during leaf development. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2067255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Houda Mejri
- Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis el Manar, Tunis, Tunisia
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Takoua Khetatfa
- Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis el Manar, Tunis, Tunisia
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Wissem Aidi Wannes
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Abderrazak Smaoui
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
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Gaff M, Esteban‐Decloux M, Giampaoli P. Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marion Gaff
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Martine Esteban‐Decloux
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Pierre Giampaoli
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
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Wang HF, Ma XF, Zhu ZH, Zou HH, Liang FP. Regulation of the Metal Center and Coordinating Anion of Mononuclear Ln(III) Complexes to Promote an Efficient Luminescence Response to Various Organic Solvents. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:1409-1417. [PMID: 32037836 DOI: 10.1021/acs.langmuir.9b02990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A series of mononuclear lanthanide complexes [Ln(L1)(NO3)3], (Ln = Dy(III), 1; Tb(III), 3; and Eu(III), 4; L1 = (N1E,N2E)-N1,N2-bis((1-methyl-1H-benzo[d]imidazol-2-yl)methylene)cyclohexane-1,2-diamine) is obtained by reacting N-methylbenzimidazole-2-carbaldehyde (L2) and 1,2-cyclohexanediamine (L3) with Ln(NO3)3·6H2O under solvothermal conditions. L1 ligand is produced via an in situ Schiff base reaction of two molecules of L2 and one molecule of L3. The metal center Ln(III) is in a N4O6 environment formed by L1 and NO3-. NaSCN is added on the basis of 1 synthesis. One SCN- replaces one of the three coordinated NO3- anions in the 1 structure, and the complex [Dy(L1)(NO3)2(SCN)]·CH3CN (2) is synthesized. The complex 1 shows excellent luminescence response to petroleum ether (PET), an organic solvent. To the best of our knowledge, this study is the first to use a complex for sensing responses to PET. When the metal center is changed, the obtained mononuclear complexes 3 and 4 show an excellent luminescence response to tetrahydrofuran (THF). Lastly, 2 obtained by changing the coordinating anion shows an excellent luminescence response to dichloromethane. Herein, for the first time, we regulate the metal center and coordinating anion of lanthanide complexes to adjust the recognition and response of these complexes to different organic solvents.
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Affiliation(s)
- Hui-Feng Wang
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources , School of Chemistry and Pharmacy of Guangxi Normal University , No. 15 Yucai Road , Qixing District, Guilin 541004 , P. R. China
| | - Xiong-Feng Ma
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources , School of Chemistry and Pharmacy of Guangxi Normal University , No. 15 Yucai Road , Qixing District, Guilin 541004 , P. R. China
| | - Zhong-Hong Zhu
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources , School of Chemistry and Pharmacy of Guangxi Normal University , No. 15 Yucai Road , Qixing District, Guilin 541004 , P. R. China
| | - Hua-Hong Zou
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources , School of Chemistry and Pharmacy of Guangxi Normal University , No. 15 Yucai Road , Qixing District, Guilin 541004 , P. R. China
| | - Fu-Pei Liang
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources , School of Chemistry and Pharmacy of Guangxi Normal University , No. 15 Yucai Road , Qixing District, Guilin 541004 , P. R. China
- Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering , Guilin University of Technology , No. 12 Jiangan Road , Qixing District, Guilin 541004 , P. R. China
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7
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Bordbar MM, Tashkhourian J, Hemmateenejad B. Structural Elucidation and Ultrasensitive Analyses of Volatile Organic Compounds by Paper-Based Nano-Optoelectronic Noses. ACS Sens 2019; 4:1442-1451. [PMID: 31062956 DOI: 10.1021/acssensors.9b00680] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Paper-based optoelectronic noses (OENs) are being developed based on printing of organic and organometallic reagents on hydrophilic substrates that can visualize the odor of volatiles. In this work, we report for the first time the use of nanoparticles for fabrication of novel paper-based OENs, which represent much higher sensitivity and produce simple but discriminant colorimetric signature of volatile metabolomes. This nano-optoelectronic nose (NOEN) system, which is fabricated by dropping of gold and silver nanoparticles (each synthesized by 8 chemical species) on the paper, gives obvious colorimetric signatures for chemicals having individual or combined functional groups. Owning to their ultrasensitivity, these simple devices need very small amounts of analytes. These devices could detect and discriminate 45 volatile organic compounds in 9 chemical families including phenols, alchohols, ketones, aldehydes, amines, acids, esters, arenes, and hydrocarbons. In addition to excellent discrimination ability, this NOEN sensor shows ultrahigh sensitivity such that could determine volatile compounds with detection limits around or lower than 10 ppb. Moreover, it can be combined with multivariate calibration methods for quantitative analysis of a metabolite in a complex mixture.
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Terada Y, Yamashita R, Ihara N, Yamazaki-Ito T, Takahashi Y, Masuda H, Sakuragawa S, Ito S, Ito K, Watanabe T. Human TRPA1 activation by terpenes derived from the essential oil of daidai, Citrus aurantium L. var. daidai Makino. Biosci Biotechnol Biochem 2019; 83:1721-1728. [PMID: 31072263 DOI: 10.1080/09168451.2019.1611405] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Daidai (bitter orange, Citrus aurantium) is characterized by its fresh citrus scent. In Japanese cuisine, its juice is an important ingredient. As tons of industrial waste is obtained while processing the daidai juice, additional utilization of this waste has great social value. In our study, we prepared the essential oil from the waste obtained during daidai juice processing and demonstrated that the oil activates human TRPA1 (hTRPA1). This oil contains 10 types of terpenes, all of which activated hTRPA1 with an EC50 value of 6-167 µM. To our knowledge, this study is the first to show a hTRPA1 activation by five terpenes: linalyl acetate, geranyl acetate, osthole, geranyl propionate, and neryl acetate. Because physiological benefits of TRPA1 agonists, such as enhancement of energy metabolism and promotion of skin barrier recovery, have been reported, the oil could be a promising ingredient for anti-obesity food products and cosmetics.
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Affiliation(s)
- Yuko Terada
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Rie Yamashita
- b Industrial Research Institute of Shizuoka Prefecture , Aoi-ku , Japan
| | - Nozomi Ihara
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Toyomi Yamazaki-Ito
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Yuma Takahashi
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Haruka Masuda
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | | | - Sohei Ito
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Keisuke Ito
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
| | - Tatsuo Watanabe
- a School of Food and Nutritional Sciences, University of Shizuoka , Suruga-ku , Japan
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González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. FRONTIERS IN PLANT SCIENCE 2019; 10:12. [PMID: 30804951 PMCID: PMC6370709 DOI: 10.3389/fpls.2019.00012] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/07/2019] [Indexed: 05/09/2023]
Abstract
The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
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Affiliation(s)
- M. Carmen González-Mas
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
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Mahato N, Sharma K, Koteswararao R, Sinha M, Baral E, Cho MH. Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 2017; 59:611-625. [PMID: 28956626 DOI: 10.1080/10408398.2017.1384716] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Citrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, viz., EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.
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Affiliation(s)
- Neelima Mahato
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Kavita Sharma
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Rakoti Koteswararao
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - Mukty Sinha
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - EkRaj Baral
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Moo Hwan Cho
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
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Li X, Xu Y, Shen S, Yin X, Klee H, Zhang B, Chen K. Transcription factor CitERF71 activates the terpene synthase gene CitTPS16 involved in the synthesis of E-geraniol in sweet orange fruit. JOURNAL OF EXPERIMENTAL BOTANY 2017; 68:4929-4938. [PMID: 28992329 PMCID: PMC5853461 DOI: 10.1093/jxb/erx316] [Citation(s) in RCA: 112] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The unique flavor of Citrus fruit depends on complex combinations of soluble sugars, organic acids, and volatile compounds. The monoterpene E-geraniol is an important volatile, contributing to flavor in sweet orange (Citrus sinensis Osbeck). Moreover, antifungal activity of E-geraniol has also been observed. However, the terpene synthase (TPS) responsible for its synthesis has not been identified in sweet orange. Terpene synthase 16 (CitTPS16) was shown to catalyze synthesis of E-geraniol in vitro, and transient overexpression of CitTPS16 in fruits and leaves of Newhall sweet orange resulted in E-geraniol accumulation in vivo. Having identified the responsible enzyme, we next examined transcriptional regulation of CitTPS16 in the fruit. Among cloned members of the AP2/ERF transcription factor gene family, CitERF71 showed a similar expression pattern to CitTPS16. Moreover, CitERF71 was able to activate the CitTPS16 promoter based on results from transient dual-luciferase assays and yeast one-hybrid assays. EMSAs showed that CitERF71 directly binds to ACCCGCC and GGCGGG motifs in the CitTPS16 promoter. These results indicate an important role for CitERF71 in transcriptional regulation of CitTP16 and, therefore, in controlling production of E-geraniol in Citrus fruit.
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Affiliation(s)
- Xiang Li
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
| | - Yaying Xu
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
| | - Shuling Shen
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
| | - Xueren Yin
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
| | - Harry Klee
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
- Horticultural Sciences, Plant Innovation Center, Genetics Institute, University of Florida, Gainesville, FL, USA
| | - Bo Zhang
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
- Correspondence:
| | - Kunsong Chen
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, PR China
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Li LJ, Hong P, Chen F, Sun H, Yang YF, Yu X, Huang GL, Wu LM, Ni H. Characterization of the Aldehydes and Their Transformations Induced by UV Irradiation and Air Exposure of White Guanxi Honey Pummelo (Citrus Grandis (L.) Osbeck) Essential Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5000-10. [PMID: 27226192 DOI: 10.1021/acs.jafc.6b01369] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Aldehydes are key aroma contributors of citrus essential oils. White Guanxi honey pummelo essential oil (WPEO) was investigated in its aldehyde constituents and their transformations induced by UV irradiation and air exposure by GC-MS, GC-O, and sensory evaluation. Nine aldehydes, i.e., octanal, nonanal, citronellal, decanal, trans-citral, cis-citral, perilla aldehyde, dodecanal, and dodecenal, were detected in WPEO. After treatment, the content of citronellal increased, but the concentrations of other aldehydes decreased. The aliphatic aldehydes were transformed to organic acids. Citral was transformed to neric acid, geranic acid, and cyclocitral. Aldehyde transformation caused a remarkable decrease in the minty, herbaceous, and lemon notes of WPEO. In fresh WPEO, β-myrcene, d-limonene, octanal, decanal, cis-citral, trans-citral, and dodecenal had the highest odor dilution folds. After the treatment, the dilution folds of decanal, cis-citral, trans-citral, and dodecenal decreased dramatically. This result provides information for the production and storage of aldehyde-containing products.
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Affiliation(s)
- Li Jun Li
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Peng Hong
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Feng Chen
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - Hao Sun
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Yuan Fan Yang
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Xiang Yu
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Gao Ling Huang
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Li Ming Wu
- Institute of Apicultural Reaseach, CAAS, Beijing 100093, China
| | - Hui Ni
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
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Miyazawa M, Yoshinaga S, Kashima Y, Nakahashi H, Hara N, Nakagawa H, Usami A. Chemical Composition and Characteristic Odor Compounds in Essential Oil from Alismatis Rhizoma (Tubers of Alisma orientale). J Oleo Sci 2015; 65:91-7. [PMID: 26666273 DOI: 10.5650/jos.ess15176] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Chemical composition and potent odorants that contribute to the characteristic odor of essential oil from Alismatis Rhizoma (tubers of Alisma orientale) were investigated by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GC-O), aroma extract dilution analysis (AEDA) and relative flavor activity (RFA) methods. Fifty components, representing 94.5% of the total oil, were identified. In this study, we newly identified thirty-nine compounds in the oil from tubers of A. orientale. The major constituents of the essential oil were khusinol (36.2%), δ-elemene (12.4%), germacron (4.1%), alismol (3.8%), β-elemene (3.1%), and α-bisabolol (1.9%). Through sensory analysis, sixteen aroma-active compounds were detected and the key contributing aroma-active compounds were δ-elemene (woody, flavor dilution (FD)-factor = 4, RFA = 0.3) β-elemene (spicy, FD = 5, RFA = 0.7), spathulenol (green, FD = 5, RFA = 1.0), γ-eudesmol (woody, FD = 6, RFA = 1.5), and γ-cadinol (woody, FD = 5, RFA = 1.0). These compounds are thought to contribute to the odor from tubers of A. orientale. These results imply that the essential oil from the tubers of A. orientale deserve further investigations in the phytochemical and medicinal fields.
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Affiliation(s)
- Mitsuo Miyazawa
- Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
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Cannon RJ, Kazimierski A, Curto NL, Li J, Trinnaman L, Jańczuk AJ, Agyemang D, Da Costa NC, Chen MZ. Identification, synthesis, and characterization of novel sulfur-containing volatile compounds from the in-depth analysis of Lisbon lemon peels (Citrus limon L. Burm. f. cv. Lisbon). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1915-31. [PMID: 25639384 DOI: 10.1021/jf505177r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Lemons (Citrus limon) are a desirable citrus fruit grown and used globally in a wide range of applications. The main constituents of this sour-tasting fruit have been well quantitated and characterized. However, additional research is still necessary to better understand the trace volatile compounds that may contribute to the overall aroma of the fruit. In this study, Lisbon lemons (C. limon L. Burm. f. cv. Lisbon) were purchased from a grove in California, USA, and extracted by liquid-liquid extraction. Fractionation and multidimensional gas chromatography-mass spectrometry were utilized to separate, focus, and enhance unidentified compounds. In addition, these methods were employed to more accurately assign flavor dilution factors by aroma extract dilution analysis. Numerous compounds were identified for the first time in lemons, including a series of branched aliphatic aldehydes and several novel sulfur-containing structures. Rarely reported in citrus peels, sulfur compounds are known to contribute significantly to the aroma profile of the fruit and were found to be aroma-active in this particular study on lemons. This paper discusses the identification, synthesis, and organoleptic properties of these novel volatile sulfur compounds.
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Affiliation(s)
- Robert J Cannon
- International Flavors & Fragrances Inc., Research & Development 1515 State Highway 36, Union Beach, New Jersey 07735, United States
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Usami A, Motooka R, Takagi A, Nakahashi H, Okuno Y, Miyazawa M. Chemical composition, aroma evaluation, and oxygen radical absorbance capacity of volatile oil extracted from Brassica rapa cv. "yukina" used in Japanese traditional food. J Oleo Sci 2014; 63:723-30. [PMID: 24919480 DOI: 10.5650/jos.ess14033] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The chemical composition of the volatile oil extracted from the aerial parts of Brassica rapa cv. "yukina" was analyzed using GC-MS, GC-PFPD, and GC-O. A total of 50 compounds were identified. The most prominent constituents were (E)-1,5-heptadiene (40.27%), 3-methyl-3-butenenitrile (25.97%) and 3-phenylpropanenitrile (12.41%). With regard to aroma compounds, 12 compounds were identified by GC-O analysis. The main aroma-active compounds were dimethyl tetrasulfide (sulphury-cabbage, FD = 64), 3-phenylpropanenitrile (nutty, FD = 64), 3-methylindole (pungent, FD = 64), and methional (potato, FD = 32). The antioxidant activity of the aroma-active compounds of the oil was determined using an oxygen radical absorbance capacity (ORAC) assay using fluorescein as the fluorescent probe. The ORAC values were found to be 785 ± 67 trolox equivalents (μmol TE/g) for B. rapa cv. "yukina" oil. The results obtained showed that the volatile oil extracted from the aerial parts is a good dietary source of antioxidants.
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Affiliation(s)
- Atsushi Usami
- Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Song HS, Lan Phi NT, Park YH, Sawamura M. Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiuMarcov. ×C. sinensisOsbeck ×C. reticulataBlanco). Biosci Biotechnol Biochem 2014; 70:737-9. [PMID: 16556996 DOI: 10.1271/bbb.70.737] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A comparison of the volatile profiles between Korean and Japanese Shiranui cold-pressed peel oil was performed by GC and GC-MS. Limonene was the most abundant in the Japanese (91.8%) and Korean (86.4%) oil. Alcohols accounted for 1.8% in the Korean oil, and 0.2% in the Japanese oil, in which the respective linalool levels were 1.2% and 0.1%. The level of aldehydes was also higher in the Korean oil (1.6%) than in the Japanese oil (0.7%).
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Affiliation(s)
- Hee Sun Song
- Department of Food & Nutrition and Bioindustry & Technology Research Institute, Kwangju Health College, Korea
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Kashima Y, Nakaya S, Miyazawa M. Volatile Composition and Sensory Properties of Indian Herbal Medicine-Pavonia odorata-used in Ayurveda. J Oleo Sci 2014; 63:149-58. [DOI: 10.5650/jos.ess13125] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2617-28. [PMID: 22352344 DOI: 10.1021/jf2039197] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.
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Affiliation(s)
- Cuihua Liu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, People's Republic of China
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Jiang MH, Yang L, Zhu L, Piao JH, Jiang JG. Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl. J Food Sci 2011; 76:C1219-25. [DOI: 10.1111/j.1750-3841.2011.02421.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Takahashi T, Mizui K, Miyazawa M. Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie). PHYTOCHEMICAL ANALYSIS : PCA 2010; 21:489-495. [PMID: 20578110 DOI: 10.1002/pca.1224] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
INTRODUCTION Moso-bamboo (Phyllostachys pubescens) is well known as an edible shoot in Asia, and the stems of moso-bamboo are used as tableware due to its characteristic odour. Despite the pleasant odour of bamboo stems, no detailed analysis of the volatile compounds has been reported. OBJECTIVE To clarify the potent odourants contributing to the characteristic aroma of the bamboo, the aroma extract dilution analysis (AEDA) method was performed through gas chromatography olfactometry (GC-O) analysis. In addition, relative flavour activity (RFA) was calculated, in which both the flavor dilution (FD) factor and weight percentage of each compound are involved. RESULTS Eighty-nine compound in bamboo stems oil were identified by GC and GC-MS. The main components of the oil were palmitic acid (16.5%), (E)-nerolidol (10.2%) and indole (8.1%). In sensory analysis, 18 aroma-active compounds were detected by aroma extract dilution analysis (AEDA). The most intense aroma-active compounds were eugenol (sweet, clove-like, green) and (E)-2-nonenal (green). CONCLUSION The results of the sniffing test, RFA and FD factor indicated that (E)-2-nonenal and eugenol were estimated to have a bamboo-like aroma, and aldehyde compounds, such as a phenylacetaldehyde (floral) and C9-C10 unsaturated aldehydes, make the aroma of bamboo.
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Affiliation(s)
- Toshiyuki Takahashi
- Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan
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Barboni T, Muselli A, Luro F, Desjobert JM, Costa J. Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1283-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Yang L, Cao YL, Jiang JG, Lin QS, Chen J, Zhu L. Response surface optimization of ultrasound-assisted flavonoids extraction from the flower of Citrus aurantium
L. var. amara
Engl. J Sep Sci 2010; 33:1349-55. [DOI: 10.1002/jssc.200900776] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Mahmud S, Saleem M, Siddique S, Ahmed R, Khanum R, Perveen Z. Volatile components, antioxidant and antimicrobial activity of Citrus acida var. sour lime peel oil. JOURNAL OF SAUDI CHEMICAL SOCIETY 2009. [DOI: 10.1016/j.jscs.2009.03.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Song HS. The Volatile Composition of Kiyomi Peel Oil (Citrus unshiu Marcov×C. sinensis Osbeck) Cultivated in Korea. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.4.290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Affiliation(s)
- Frank Röck
- Institute of Physical and Theoretical Chemistry, University of Tübingen, Auf der Morgenstelle 15, Tübingen, Germany
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Sawamura M, Onishi Y, Ikemoto J, Tu NTM, Phi NTL. Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil. FLAVOUR FRAG J 2006. [DOI: 10.1002/ffj.1604] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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NISHIMURA S, INOUE T, KURAUCHI Y, OHGA K. Odor Sensing Based on the Color Changes of pH Indicator/Polyvinylpyrrolidone Films. BUNSEKI KAGAKU 2005. [DOI: 10.2116/bunsekikagaku.54.51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | | | - Kazuya OHGA
- Department of Applied Chemistry, Oita University
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Yu EJ, Kim TH, Kim KH, Lee HJ. Aroma-active compounds ofPinus densi?ora (red pine) needles. FLAVOUR FRAG J 2004. [DOI: 10.1002/ffj.1337] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Högnadóttir A, Rouseff RL. Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. J Chromatogr A 2003; 998:201-11. [PMID: 12862384 DOI: 10.1016/s0021-9673(03)00524-7] [Citation(s) in RCA: 217] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Using GC-MS and GC-flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were aroma active. In terms of FID peak area the most abundant compounds were: limonene, 94.5%; myrcene, 1%; valencene, 0.8%; linalool, 0.7%, and octanal, decanal, and ethyl butyrate, 0.3% each. One hundred percent of the aroma activity was generated by slightly more than 4% of the total volatiles. The most intense aromas were produced by octanal, wine lactone, linalool, decanal, beta-ionone, citronellal, and beta-sinensal. Potent aroma components reported for the first time in orange essence oil include: E-2-octenal, 1-octen-3-ol, Z-4-decenal, E,E-2,4-nonadienal, guaiacol, gamma-octalactone, and m-cresol. Over 20 compounds were identified for the first time in orange essence oil using MS, however, most did not exhibit aroma activity.
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Affiliation(s)
- Aslaug Högnadóttir
- University of Florida, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
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Minh Tu NT, Onishi Y, Choi HS, Kondo Y, Ukeda H, Sawamura M. Characteristic odour components ofCitrus sp. (Kiyookadaidai) cold-pressed peel oil. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1260] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Choi H, Sawamura M, Kondo Y. Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08711.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SAWAMURA M, SONG HS, CHOI HS, SAGAWA K, UKEDA H. Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2001. [DOI: 10.3136/fstr.7.45] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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