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Han L, Li G, Wang X, Yu B, Zhang T, Cheng Y. Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography-mass spectrometry. Food Chem X 2024; 22:101374. [PMID: 38681230 PMCID: PMC11052904 DOI: 10.1016/j.fochx.2024.101374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/08/2024] [Accepted: 04/08/2024] [Indexed: 05/01/2024] Open
Abstract
Citrus black spot (Phyllosticta citricarpa, CBS) is an important fungal disease that causes rind blemishes and affects quality of citrus fruits. The response of citrus to CBS in terms of volatiles was evaluated using molecular sensory science approaches. Fifty and twenty-one volatiles were identified in the orange juice and essential oil samples, respectively, via gas chromatography-mass spectrometry (GC-MS). The total volatile content in the samples increased after CBS infection, especially in the severe-infection group (SEG) juice and moderate-infection group (MOG) essential oil, which reached the highest levels. CBS enhanced floral, fruity, and off-flavor aromas and decreased the green aroma in citrus juice. Citrusy, floral, and green aromas increased in the CBS-infected essential oil. Six/five potential markers were screened in citrus juice/essential oil, respectively using the orthogonal partial least-square discriminant analysis (OPLS-DA) model. The changes in aroma profile and the difference in infection levels in citrus were attributed to these odorants.
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Affiliation(s)
- Leng Han
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Xuting Wang
- Citrus Research Institute, Southwest University, Chongqing 400712, China
| | - Bo Yu
- Sichuan Dan Orange Modern Fruit Industry Co., Ltd., Sichuan 620200, China
| | - Tenghui Zhang
- Chongqing Centre Testing International Group Co., Ltd., Chongqing 400712, China
| | - Yujiao Cheng
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
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Maldonado Y, Betancourt EA, León ES, Malagón O, Cumbicus N, Gilardoni G. New Essential Oils from Ecuadorian Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. Chemical Compositions and Enantioselective Analyses. ACS OMEGA 2024; 9:25902-25913. [PMID: 38911796 PMCID: PMC11191102 DOI: 10.1021/acsomega.4c00391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 05/19/2024] [Accepted: 05/24/2024] [Indexed: 06/25/2024]
Abstract
The present study belonged to an unfunded project, dealing on the systematic description of unprecedented essential oils (EOs), distilled from 12 species of genus Gynoxys Cuatrec. In this very case, the aim was the first chemical and enantiomeric analyses of two volatile fractions, obtained from the leaves of Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. These EOs were analyzed by GC-MS (qualitatively) and GC-FID (quantitatively), detecting 89 and 60 components from G. cuicochensis and G. sancti-antonii, respectively. Major components for G. cuicochensis EO, on a nonpolar and polar stationary phase, were α-pinene (29.4-29.6%), p-vinylguaiacol (3.3-3.6%), and germacrene D (20.8-19.9%). In G. sancti-antonii EO, the main compounds were α-pinene (3.0-2.9%), β-pinene (12.9-12.1%), γ-curcumene (19.7-18.3%), germacrene D (9.0% on the polar phase), ar-curcumene (5.3% on the polar phase), δ-cadinene (4.1-4.6%), α-muurolol (3.3-2.4%), α-cadinol (3.0% on both columns), and an undetermined compound, of molecular weight 220. In addition to chemical composition, the enantioselective analysis of the main chiral compounds was carried out on two different chiral selectors. In G. cuicochensis EO, (1R,5R)-(+)-α-pinene, (S)-(+)-β-phellandrene, (R)-(-)-piperitone, and (S)-(-)-germacrene D were enantiomerically pure, whereas β-pinene, sabinene, α-phellandrene, limonene, linalool, and terpinen-4-ol were observed as scalemic mixtures. On the other hand, in G. sancti-antonii EO, the pure enantiomers were (1S,5S)-(-)-α-pinene, (1R,5R)-(+)-sabinene, (R)-(-)-β-phellandrene, (S)-(-)-limonene, (1S,2R,6R,7R,8R)-(+)-α-copaene, (R)-(-)-terpinen-4-ol, and (S)-(-)-germacrene D, whereas β-pinene, linalool, and α-terpineol were present as scalemic mixtures. The principal component analysis demonstrated that G. cuicochensis volatile fraction was quite similar to many of the other EOs of the same genus, whereas G. sancti-antonii produced the most dissimilar EO. Furthermore, the enantioselective analyses showed the usual variable enantiomeric distribution, with a greater presence of enantiomerically pure compounds in G. sancti-antonii EO.
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Affiliation(s)
- Yessenia
E. Maldonado
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Evelin A. Betancourt
- Carrera
de Bioquímica y Farmacia, Universidad
Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Erika S. León
- Carrera
de Bioquímica y Farmacia, Universidad
Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Omar Malagón
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Nixon Cumbicus
- Departamento
de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Gianluca Gilardoni
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
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Gilardoni G, Enríquez AA, Maldonado YE, Cumbicus N, Malagón O. A New Essential Oil from the Native Andean Species Nectandra laurel Klotzsch ex Nees of Southern Ecuador: Chemical and Enantioselective Analyses. PLANTS (BASEL, SWITZERLAND) 2023; 12:3331. [PMID: 37765496 PMCID: PMC10536180 DOI: 10.3390/plants12183331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 08/23/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
The leaves of Nectandra laurel Klotzsch ex Nees, belonging to the family, Lauraceae, were collected in the province of Loja (Ecuador), dried, and analytically steam-distilled. An unprecedented essential oil was obtained, with a 0.03% yield by weight of dry plant material. The volatile fraction was submitted to qualitative (GC-MS) and quantitative (GC-FID) chemical analysis, on two orthogonal stationary phases. Seventy-eight compounds were detected and quantified on at least one column. The essential oil was dominated by sesquiterpene hydrocarbons (53.0-53.8% on the non-polar and polar stationary phase, respectively), followed by oxygenated sesquiterpenoids (18.9-19.0%). A third group was constituted by metabolites of other origins, mainly aliphatic compounds, apparently derived from the acetate pathway (11.7-8.5%). The major components of the EO (≥3.0% with at least one column) were δ-selinene (30.5-28.8%), δ-cadinene (5.4-6.4%), epi-α-cadinol (4.9-5.2%), an undetermined compound with a molecular weight of 204 (3.4-4.2%), α-pinene (3.3-2.9%), and α-cadinol (2.9-3.0%). Finally, the essential oil was submitted to enantioselective analysis, on two β-cyclodextrin-based chiral selectors, determining the enantiomeric distribution of seven chiral terpenes. Among them, (1R,5R)-(+)-α-pinene, (1R,5R)-(+)-β-pinene, and (R)-(-)-α-phellandrene were enantiomerically pure, whereas camphene, borneol, α-copaene, and α-terpineol were present as scalemic mixtures.
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Affiliation(s)
- Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
| | - Aníbal A. Enríquez
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
| | - Yessenia E. Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
- Facultad de Medicina, Universidad Católica de Cuenca (UCACUE), Av. las Américas y Humboldt, Cuenca 010105, Ecuador
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador;
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
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Kanter JP, Honold PJ, Luh D, Heiles S, Spengler B, Fraatz MA, Zorn H, Hammer AK. Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8112-8120. [PMID: 37196237 DOI: 10.1021/acs.jafc.3c01972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Odor-active fatty aldehydes are important compounds for the flavor and fragrance industry. By a coupled enzymatic reaction using an α-dioxygenase (α-DOX) and an aldehyde dehydrogenase (FALDH), scarcely available aldehydes from the biotransformation of margaroleic acid [17:1(9Z)] were characterized and have shown highly interesting odor profiles, including citrus-like, soapy, herbaceous, and savory notes. In particular, (Z)-8-hexadecenal and (Z)-7-pentadecenal exhibited notable meaty odor characteristics. Submerged cultivation of Mortierella hyalina revealed the accumulation of the above-mentioned, naturally uncommon fatty acid 17:1(9Z). Its production was significantly increased by the modulation of culture conditions, whereas the highest accumulation was observed after 4 days at 24 °C and l-isoleucine supplementation. The lipase-, α-DOX-, and FALDH-mediated biotransformation of M. hyalina lipid extract resulted in a complex aldehyde mixture with a high aldehyde yield of ∼50%. The odor qualities of the formed aldehydes were assessed by means of gas chromatography-olfactometry, and several of the obtained fatty aldehydes have been sensorially described for the first time. To assess the aldehyde mixture's potential as a flavor ingredient, a sensory evaluation was conducted. The obtained product exhibited intense citrus-like, green, and soapy odor impressions.
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Affiliation(s)
- Jean-Philippe Kanter
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Philipp Jakob Honold
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - David Luh
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Sven Heiles
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Leibniz-Institut für Analytische Wissenschaften─ISAS─e.V., Otto-Hahn-Straße 6b, 44139 Dortmund, Germany
- Lipidomics, Faculty of Chemistry, University of Duisburg-Essen, Universitätsstrasse 5, 45141 Essen, Germany
| | - Bernhard Spengler
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Branch of Bioresources, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Andreas Klaus Hammer
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Branch of Bioresources, Ohlebergsweg 12, 35392 Giessen, Germany
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Cumbicus C, Malagón O, Cumbicus N, Gilardoni G. The Leaf Essential Oil of Gynoxys buxifolia (Kunth) Cass. (Asteraceae): A Good Source of Furanoeremophilane and Bakkenolide A. PLANTS (BASEL, SWITZERLAND) 2023; 12:1323. [PMID: 36987011 PMCID: PMC10053332 DOI: 10.3390/plants12061323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/23/2023] [Accepted: 03/06/2023] [Indexed: 06/19/2023]
Abstract
The present study describes the chemical and enantiomeric composition of a new essential oil, distilled from the dry leaves of Gynoxys buxifolia (Kunth) Cass. The chemical analysis was conducted by GC-MS and GC-FID, on two orthogonal capillary columns. A total of 72 compounds were detected and quantified with at least one column, corresponding to about 85% by weight of the whole oil mass. Of the 72 components, 70 were identified by comparing the respective linear retention indices and mass spectra with data from the literature, whereas the two main constituents were identified by preparative purification and NMR experiments. The quantitative analysis was carried out calculating the relative response factor of each compound according to their combustion enthalpy. The major constituents of the EO (≥3%) were: furanoeremophilane (31.3-28.3%), bakkenolide A (17.6-16.3%), caryophyllene oxide (6.0-5.8%), and (E)-β-caryophyllene (4.4%). Additionally, the hydrolate was also analyzed with respect to the dissolved organic phase. About 40.7-43.4 mg/100 mL of organic compounds was detected in solution, of which p-vinylguaiacol was the main component (25.4-29.9 mg/100 mL). Finally, the enantioselective analysis of some chiral terpenes was carried out, with a capillary column based on β-cyclodextrin chiral stationary phase. In this analysis, (1S,5S)-(-)-α-pinene, (1S,5S)-(-)-β-pinene, (S)-(+)-α-phellandrene, (S)-(+)-β-phellandrene, and (S)-(-)-terpinen-4-ol were detected as enantiomerically pure, whereas (S)-(-)-sabinene showed an enantiomeric excess of 69.2%. The essential oil described in the present study is a good source of two uncommon volatile compounds: furanoeremophilane and bakkenolide A. The former lacks bioactivity information and deserves further investigation, whereas the latter is a promising selective anticancer product.
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Affiliation(s)
- Carolina Cumbicus
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (C.C.); (O.M.)
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (C.C.); (O.M.)
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador;
| | - Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (C.C.); (O.M.)
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Godoy R, Arias I, Venthur H, Quiroz A, Mutis A. Characterization of Two Aldehyde Oxidases from the Greater Wax Moth, Galleria mellonella Linnaeus. (Lepidoptera: Pyralidae) with Potential Role as Odorant-Degrading Enzymes. INSECTS 2022; 13:1143. [PMID: 36555053 PMCID: PMC9782417 DOI: 10.3390/insects13121143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 06/17/2023]
Abstract
Odorant-degrading enzymes (ODEs) are proposed to degrade/inactivate volatile organic compounds (VOCs) on a millisecond timescale. Thus, ODEs play an important role in the insect olfactory system as a reset mechanism. The inhibition of these enzymes could incapacitate the olfactory system and, consequently, disrupt chemical communication, promoting and complementing the integrated pest management strategies. Here, we report two novel aldehyde oxidases, AOX-encoding genes GmelAOX2 and GmelAOX3, though transcriptomic analysis in the greater wax moth, Galleria mellonella. GmelAOX2 was clustered in a clade with ODE function, according to phylogenetic analysis. Likewise, to unravel the profile of volatiles that G. mellonella might face besides the sex pheromone blend, VOCs were trapped from honeycombs and the identification was made by gas chromatography-mass spectrometry. Semi-quantitative RT-PCR showed that GmelAXO2 has a sex-biased expression, and qRT-PCR indicated that both GmelAOX2 and GmelAOX3 have a higher relative expression in male antennae rather than female antennae. A functional assay revealed that antennal extracts had the strongest enzymatic activity against undecanal (4-fold) compared to benzaldehyde (control). Our data suggest that these enzymes have a crucial role in metabolizing sex pheromone compounds as well as plant-derived aldehydes, which are related to honeycombs and the life cycle of G. mellonella.
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Affiliation(s)
- Ricardo Godoy
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
| | - Ignacio Arias
- Carrera Bioquímica, Universidad de La Frontera, Temuco 4811230, Chile
| | - Herbert Venthur
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
| | - Andrés Quiroz
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
| | - Ana Mutis
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
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Frey T, Kwadha CA, Haag F, Pelletier J, Wallin EA, Holgersson E, Hedenström E, Bohman B, Bengtsson M, Becher PG, Krautwurst D, Witzgall P. The human odorant receptor OR10A6 is tuned to the pheromone of the commensal fruit fly Drosophila melanogaster. iScience 2022; 25:105269. [PMID: 36300000 PMCID: PMC9589189 DOI: 10.1016/j.isci.2022.105269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/10/2022] [Accepted: 09/29/2022] [Indexed: 12/03/2022] Open
Abstract
All living things speak chemistry. The challenge is to reveal the vocabulary, the odorants that enable communication across phylogenies and to translate them to physiological, behavioral, and ecological function. Olfactory receptors (ORs) interface animals with airborne odorants. Expression in heterologous cells makes it possible to interrogate single ORs and to identify cognate ligands. The cosmopolitan, anthropophilic strain of the vinegar fly Drosophila melanogaster depends on human resources and housing for survival. Curiously, humans sense the pheromone (Z)-4-undecenal (Z4-11Al) released by single fly females. A screening of all human ORs shows that the most highly expressed OR10A6 is tuned to Z4-11Al. Females of an ancestral African fly strain release a blend of Z4-11Al and Z4-9Al that produces a different aroma, which is how we distinguish these fly strains by nose. That flies and humans sense Z4-11Al via dedicated ORs shows how convergent evolution shapes communication channels between vertebrate and invertebrate animals. Humans sense the sex pheromone Z411-Al released by single Drosophila melanogaster females The most highly expressed human olfactory receptor OR10A6 is tuned to Z411-Al An African fly strain emits two aldehydes, which we distinguish from Z411-Al by nose Convergent evolution shapes chemical communication between phylogenies
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Affiliation(s)
- Tim Frey
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Charles A. Kwadha
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Franziska Haag
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Julien Pelletier
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Erika A. Wallin
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | | | - Erik Hedenström
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | - Björn Bohman
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Marie Bengtsson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Paul G. Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Dietmar Krautwurst
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Peter Witzgall
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden,Corresponding author
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Kanter JP, Honold PJ, Lüke D, Heiles S, Spengler B, Fraatz MA, Harms C, Ley JP, Zorn H, Hammer AK. An enzymatic tandem reaction to produce odor-active fatty aldehydes. Appl Microbiol Biotechnol 2022; 106:6095-6107. [PMID: 36040487 PMCID: PMC9468042 DOI: 10.1007/s00253-022-12134-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/04/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022]
Abstract
Abstract Aldehydes represent a versatile and favored class of flavoring substances. A biocatalytic access to odor-active aldehydes was developed by conversion of fatty acids with two enzymes of the α-dioxygenase pathway. The recombinant enzymes α-dioxygenase (α-DOX) originating from Crocosphaera subtropica and fatty aldehyde dehydrogenase (FALDH) from Vibrio harveyi were heterologously expressed in E. coli, purified, and applied in a coupled (tandem) repetitive reaction. The concept was optimized in terms of number of reaction cycles and production yields. Up to five cycles and aldehyde yields of up to 26% were achieved. Afterward, the approach was applied to sea buckthorn pulp oil as raw material for the enzyme catalyzed production of flavoring/fragrance ingredients based on complex aldehyde mixtures. The most abundant fatty acids in sea buckthorn pulp oil, namely palmitic, palmitoleic, oleic, and linoleic acid, were used as substrates for further biotransformation experiments. Various aldehydes were identified, semi-quantified, and sensorially characterized by means of headspace–solid phase microextraction–gas chromatography–mass spectrometry–olfactometry (HS–SPME–GC–MS–O). Structural validation of unsaturated aldehydes in terms of double-bond positions was performed by multidimensional high-resolution mass spectrometry experiments of their Paternò–Büchi (PB) photoproducts. Retention indices and odor impressions of inter alia (Z,Z)-5,8-tetradecadienal (Z,Z)-6,9-pentadecadienal, (Z)-8-pentadecenal, (Z)-4-tridecenal, (Z)-6-pentadecenal, and (Z)-8-heptadecenal were determined for the first time. Key points • Coupled reaction of Csα-DOX and VhFALDH yields chain-shortened fatty aldehydes. • Odors of several Z-unsaturated fatty aldehydes are described for the first time. • Potential for industrial production of aldehyde-based odorants from natural sources. Graphical abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s00253-022-12134-3.
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Affiliation(s)
- Jean-Philippe Kanter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Philipp Jakob Honold
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - David Lüke
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Sven Heiles
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Bernhard Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Marco Alexander Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany
| | - Christoph Harms
- Symrise AG, Muehlenfeldstrasse 1, 37603, Holzminden, Germany
| | - Jakob Peter Ley
- Symrise AG, Muehlenfeldstrasse 1, 37603, Holzminden, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany
| | - Andreas Klaus Hammer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany. .,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany.
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9
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Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties. PLANTS 2021; 10:plants10091789. [PMID: 34579322 PMCID: PMC8470288 DOI: 10.3390/plants10091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022]
Abstract
Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two different locations. Untargeted metabolomics and multivariate data analysis showed an evolution of EO volatile profiles markedly parallel in both varieties. Although EO qualitative composition was identical in both varieties, PLS-DA allowed the identification of characteristic VOCs, quantitatively discriminating them along all the ripening process. PO showed higher accumulation of several mono- and sesquiterpene compounds such as trans-carveol, while NL showed higher levels of aldehyde and alcohol non-terpenoids like dodecanal. Both varieties evinced identical EO antioxidant activities, indicating a similar value for food preservation. Hence, untargeted metabolomics approach based on rind EO volatiles was revealed as a powerful technique able to differentiate between morphologically undistinguishable Citrus varieties.
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10
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Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102755] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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11
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Angoy A, Ginies C, Goupy P, Bornard I, Ginisty P, Sommier A, Valat M, Chemat F. Development of a green innovative semi-industrial scale pilot combined microwave heating and centrifugal force to extract essential oils and phenolic compounds from orange peels. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102338] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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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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13
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Becher PG, Lebreton S, Wallin EA, Hedenström E, Borrero F, Bengtsson M, Joerger V, Witzgall P. The Scent of the Fly. J Chem Ecol 2018; 44:431-435. [PMID: 29611073 DOI: 10.1007/s10886-018-0950-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Revised: 03/13/2018] [Accepted: 03/19/2018] [Indexed: 11/30/2022]
Abstract
(Z)-4-undecenal (Z4-11Al) is the volatile pheromone produced by females of the vinegar fly Drosophila melanogaster. Female flies emit Z4-11Al for species-specific communication and mate-finding. A sensory panel finds that synthetic Z4-11Al has a characteristic flavour, which can be perceived even at the small amounts produced by a single female fly. Since only females produce Z4-11Al, and not males, we can reliably distinguish between single D. melanogaster males and females, according to their scent. Females release Z4-11Al at 2.4 ng/h and we readily sense 1 ng synthetic Z4-11Al in a glass of wine (0.03 nmol/L), while a tenfold concentration is perceived as a loud off-flavour. This corroborates the observation that a glass of wine is spoilt by a single D. melanogaster fly falling into it, which we here show is caused by Z4-11Al. The biological role of Z4-11Al or structurally related aldehydes in humans and the basis for this semiochemical convergence remains yet unclear.
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Affiliation(s)
- Paul G Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Sebastien Lebreton
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Erika A Wallin
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170, Sundsvall, Sweden
| | - Erik Hedenström
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170, Sundsvall, Sweden
| | - Felipe Borrero
- Biological Control Laboratory, Colombian Corporation of Agricultural Research, AA 240142 Las Palmas, Bogota, Colombia
| | - Marie Bengtsson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Volker Joerger
- Staatliches Weinbauinstitut, Merzhauserstr. 119, 79100, Freiburg, Germany
| | - Peter Witzgall
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden. .,SLU, Box 102, 23053, Alnarp, Sweden.
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14
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Yu Y, Bai J, Chen C, Plotto A, Baldwin EA, Gmitter FG. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1124-1131. [PMID: 28731231 DOI: 10.1002/jsfa.8563] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 07/14/2017] [Accepted: 07/15/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Citrus fruit flavor is an important attribute prioritized in variety improvement. The present study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (Citrus aurantium), one blood orange (Citrus sinensis), one lime (Citrus limonia), one Clementine (Citrus clementina) and one satsuma (Citrus unshiu). RESULTS Large differences were observed with respect to volatile compositions among the citrus genotypes. 'Goutou' sour orange contained the greatest number of volatile compounds and the largest volatile production level. 'Ponkan' mandarin had the smallest number of volatiles and 'Owari' satsuma yielded the lowest volatile production level. 'Goutou' sour orange and 'Moro' blood orange were clearly distinguished from other citrus genotypes based on the analysis of volatile compositions, even though they were assigned into one single group with two other sour oranges by the molecular marker profiles. CONCLUSIONS The clustering analysis based on the aroma volatile compositions was able to differentiate mandarin varieties and natural sub-groups, and was also supported by the molecular marker study. The gas chromatography-mass spectrometry analysis of citrus juice aroma volatiles can be used as a tool to distinguish citrus genotypes and assist in the assessment of future citrus breeding programs. The aroma volatile profiles of the different citrus genotypes and inter-relationships detected among volatile compounds and among citrus genotypes will provide fundamental information on the development of marker-assisted selection in citrus breeding. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yuan Yu
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Jinhe Bai
- Horticultural Research Laboratory, ARS, USDA, Fort Pierce, FL, USA
| | - Chunxian Chen
- Southeastern Fruit and Tree Nut Research Laboratory, ARS, USDA, Byron, GA, USA
| | - Anne Plotto
- Horticultural Research Laboratory, ARS, USDA, Fort Pierce, FL, USA
| | | | - Frederick G Gmitter
- Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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15
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Lebreton S, Borrero-Echeverry F, Gonzalez F, Solum M, Wallin EA, Hedenström E, Hansson BS, Gustavsson AL, Bengtsson M, Birgersson G, Walker WB, Dweck HKM, Becher PG, Witzgall P. A Drosophila female pheromone elicits species-specific long-range attraction via an olfactory channel with dual specificity for sex and food. BMC Biol 2017; 15:88. [PMID: 28962619 PMCID: PMC5622430 DOI: 10.1186/s12915-017-0427-x] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Accepted: 09/12/2017] [Indexed: 12/20/2022] Open
Abstract
Background Mate finding and recognition in animals evolves during niche adaptation and involves social signals and habitat cues. Drosophila melanogaster and related species are known to be attracted to fermenting fruit for feeding and egg-laying, which poses the question of whether species-specific fly odours contribute to long-range premating communication. Results We have discovered an olfactory channel in D. melanogaster with a dual affinity to sex and food odorants. Female flies release a pheromone, (Z)-4-undecenal (Z4-11Al), that elicits flight attraction in both sexes. Its biosynthetic precursor is the cuticular hydrocarbon (Z,Z)-7,11-heptacosadiene (7,11-HD), which is known to afford reproductive isolation between the sibling species D. melanogaster and D. simulans during courtship. Twin olfactory receptors, Or69aB and Or69aA, are tuned to Z4-11Al and food odorants, respectively. They are co-expressed in the same olfactory sensory neurons, and feed into a neural circuit mediating species-specific, long-range communication; however, the close relative D. simulans, which shares food resources with D. melanogaster, does not respond to Z4-11Al. Conclusion The Or69aA and Or69aB isoforms have adopted dual olfactory traits. The underlying gene yields a collaboration between natural and sexual selection, which has the potential to drive speciation.
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Affiliation(s)
- Sebastien Lebreton
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden.
| | - Felipe Borrero-Echeverry
- Biological Control Laboratory, Colombian Corporation of Agricultural Research, AA 240142 Las Palmas, Bogota, Colombia
| | - Francisco Gonzalez
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Marit Solum
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Erika A Wallin
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170, Sundsvall, Sweden
| | - Erik Hedenström
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170, Sundsvall, Sweden
| | - Bill S Hansson
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knoell-Strasse 8, 07745, Jena, Germany
| | - Anna-Lena Gustavsson
- Chemical Biology Consortium Sweden, Science for Life Laboratory, Department of Medical Biochemistry and Biophysics, Karolinska Institutet, Scheeles väg 172, 17165, Solna, Sweden
| | - Marie Bengtsson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Göran Birgersson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - William B Walker
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden
| | - Hany K M Dweck
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knoell-Strasse 8, 07745, Jena, Germany.,Department of Molecular, Cellular, and Developmental Biology, Yale University, New Haven, CT, 06520, USA
| | - Paul G Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden.
| | - Peter Witzgall
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 102, 23053, Alnarp, Sweden.
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16
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Yang Y, Zhao C, Tian G, Lu C, Zhao S, Bao Y, McClements DJ, Xiao H, Zheng J. Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7781-7789. [PMID: 28820942 DOI: 10.1021/acs.jafc.7b03270] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Citrus oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three citrus-oil (i.e., mandarin, sweet orange, and bergamot oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three citrus-oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot oil emulsion. Preheating temperature showed a profound impact on the aroma of citrus-oil emulsions, and the aroma of different citrus oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of citrus oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the oil components and the properties of emulsions. Among all three emulsions, bergamot-oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of citrus-oil emulsions in functional foods and beverages.
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Affiliation(s)
- Ying Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - Guifang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - Chang Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - Yuming Bao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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17
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Huang M, Valim MF, Feng S, Reuss L, Yao L, Gmitter F, Wang Y. Characterization of the Major Aroma-Active Compounds in Peel Oil of an HLB-Tolerant Mandarin Hybrid Using Aroma Extraction Dilution Analysis and Gas Chromatography-Mass Spectrometry/Olfactometry. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9221-y] [Citation(s) in RCA: 7] [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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18
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A Comparison of the Volatile Components of Cold Pressed Hamlin and Valencia (Citrus sinensis (L.) Osbeck) Orange Oils Affected by Huanglongbing. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6793986] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, perillene, and 4-decenal) which are not commonly identified in Citrus sinensis (L.) Osbeck oils. Oils derived from huanglongbing symptomatic fruit had lower concentrations of linalool, decanal, citronellol, neral, geranial, carvone, dodecanal, and 2-decenal and higher concentrations of citronellal compared to asymptomatic fruit. A comparison to historic literature of orange oil investigations before HLB was of issue in Florida orange crops showed lower levels of linalool, decanal, neral, and geranial in Hamlin peel oil samples, as well as higher levels of dodecanal. Valencia peel oil samples showed lower concentrations of linalool and increased concentration of citronellol and dodecanal. As a result of huanglongbing (HLB) phenomena, the concentrations of several important volatiles found in Hamlin and Valencia peel oil profiles have changed compared to historic values. Differences in volatile concentrations of symptomatic and asymptomatic HLB affected peel oil compounds in orange fruit are identified.
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19
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Xiao Z, Ma S, Niu Y, Chen F, Yu D. Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3268] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
- Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 China
| | - Shengtao Ma
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Yunwei Niu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences; Clemson University; SC 29634 USA
| | - Dan Yu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
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20
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Sun H, Ni H, Yang Y, Wu L, Cai HN, Xiao AF, Chen F. Investigation of sunlight-induced deterioration of aroma of pummelo (Citrus maxima) essential oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11818-30. [PMID: 25438994 DOI: 10.1021/jf504294g] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different from its counterparts induced by oxygen and heat. The strong oily note of the sunlight-exposed EO was attributed to the existence of linalool oxides and limonene oxides, as well as the lack of neral and geranial, for which UV sunlight was revealed to be the critical contributor causing the chemical reactions for the aroma changes. The results demonstrated that UV sunlight could significantly affect the aroma of the pummelo EO, providing valuable information that will benefit the production and storage of EO-based aromatic products.
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Affiliation(s)
- Hao Sun
- College of Bioengineering, Jimei University , Xiamen, Fujian Province 361021, People's Republic of China
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21
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İsmail Kirbaşlar Ş, Gök A, Gülay Kirbaşlar F, Tepe S. Volatiles in Turkish clementine (Citrus clementinaHort.) peel. JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.659519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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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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23
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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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24
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González-Mas MC, Rambla JL, Alamar MC, Gutiérrez A, Granell A. Comparative analysis of the volatile fraction of fruit juice from different Citrus species. PLoS One 2011; 6:e22016. [PMID: 21818287 PMCID: PMC3139606 DOI: 10.1371/journal.pone.0022016] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Accepted: 06/12/2011] [Indexed: 11/18/2022] Open
Abstract
The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.
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Affiliation(s)
- M Carmen González-Mas
- Centro de Citricultura, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain.
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Omori H, Nakahara K, Umano K. Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka). FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2066] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Hiroko Omori
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
| | - Kazuaki Nakahara
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
| | - Katsumi Umano
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
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Miyazaki T, Plotto A, Goodner K, Gmitter FG. Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:449-60. [PMID: 21218478 DOI: 10.1002/jsfa.4205] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2010] [Revised: 09/01/2010] [Accepted: 10/01/2010] [Indexed: 05/16/2023]
Abstract
BACKGROUND With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand-squeezed juice by headspace solid-phase microextraction (SPME), and analyzed by gas chromatography-mass spectrometry. Principal component analysis (PCA) and cluster analysis (CA) were used to find similarities among samples due to volatile composition with effect of genetic background. RESULTS In total, 203 volatiles were detected in all samples. Volatiles in lower amounts were widely distributed among samples and were classified mainly as terpene hydrocarbons and oxygenated compounds, such as aldehydes, esters, alcohols and ketones. PCA, based on relative peak areas (content) clearly separated the samples higher in volatile content, mainly those with sweet orange genetic contributions in their background. CA, based on volatile presence/absence, grouped samples into five clusters, each showing distinctive volatile profiles. CONCLUSION The genetic background of tangerine hybrids affected volatile composition and content of samples. In general, tangerines were characterized by fewer volatiles (in both quality and quantity) and more aldehydes, and hybrids with sweet orange in their background had more sesquiterpenes and esters, which would likely affect their aroma.
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Affiliation(s)
- Takayuki Miyazaki
- Institute of Food and Agricultural Sciences, University of Florida, Citrus Research and Education Center, Lake Alfred, FL 33850, USA
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Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R. Taste and aroma of fresh and stored mandarins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:14-23. [PMID: 20812381 DOI: 10.1002/jsfa.4146] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2010] [Revised: 07/05/2010] [Accepted: 08/02/2010] [Indexed: 05/16/2023]
Abstract
During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality.
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Affiliation(s)
- Zipora Tietel
- Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan, Israel
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A comparison of volatile components of Setomi with its parent cultivars. Biosci Biotechnol Biochem 2010; 74:659-62. [PMID: 20208376 DOI: 10.1271/bbb.90722] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The citrus fruit Setomi is a hybrid of Yoshiura ponkan (Citrus reticulate Blanco) and Kiyomi (Citrus unshiu Mrcov. x Citrus sinensis Osbeck). The essential oils from the peel of Setomi and its parent cultivars were obtained by a simultaneous distillation extraction technique. Comparing the essential oils of Setomi and its parent cultivars, it was found that the oil in the peel of Setomi consisted of characteristic aroma components from each parent cultivar. The principal component analysis of data, obtained with an electronic nose, indicated that the odor quality of Setomi was different from those of the parent cultivars.
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Dharmawan J, Kasapis S, Sriramula P, Lear MJ, Curran P. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:239-44. [PMID: 19061307 DOI: 10.1021/jf801070r] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.
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Affiliation(s)
- Jorry Dharmawan
- Department of Chemistry, National University of Singapore, Singapore.
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Tomi F, Barzalona M, Casanova J, Luro F. Chemical variability of the leaf oil of 113 hybrids fromCitrus clementina (Commun) × Citrus deliciosa (Willow Leaf). FLAVOUR FRAG J 2008. [DOI: 10.1002/ffj.1867] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.). Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0781-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Chida M, Yamashita K, Izumiya Y, Watanabe K, Tamura H. Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis Approach. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb12406.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2003; 14:389-396. [PMID: 14667067 DOI: 10.1002/pca.681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
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