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Xiao Z, He J, Niu Y, Xiong J, Zhang J. Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04157-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Cao X, Ru S, Fang X, Li Y, Wang T, Lyu X. Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis. Front Nutr 2022; 9:1015924. [PMID: 36245492 PMCID: PMC9554462 DOI: 10.3389/fnut.2022.1015924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
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Zhang LL, Fan G, Li X, Ren JN, Huang W, Pan SY, He J. Identification of functional genes associated with the biotransformation of limonene to trans-dihydrocarvone in Klebsiella sp. O852. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3297-3307. [PMID: 34800295 DOI: 10.1002/jsfa.11675] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 09/17/2021] [Accepted: 11/20/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Natural dihydrocarvone has been widely used in the food, cosmetics, agrochemicals and pharmaceuticals industries because of its sensory properties and physiological effects. In our previous study, Klebsiella sp. O852 was shown to be capable of converting limonene to trans-dihydrocarvone with high catalytic efficiency. Thus, it was essential to identify and characterize the functional genes involved in limonene biotransformation using genome sequencing and heterologous expression. RESULTS The 5.49-Mb draft genome sequence of Klebsiella sp. O852 contained 5218 protein-encoding genes. Seven candidate genes participating in the biotransformation of limonene to trans-dihydrocarvone were identified by genome analysis. Heterologous expression of these genes in Escherichia coli BL21(DE3) indicated that 0852_GM005124 and 0852_GM003417 could hydroxylate limonene in the six position to yield carveol, carvone and trans-dihydrocarvone. 0852_GM002332 and 0852_GM001602 could catalyze the oxidation of carveol to carvone and trans-dihydrocarvone. 0852_GM000709, 0852_GM001600 and 0852_GM000954 had high carvone reductase activity toward the hydrogenation of carvone to trans-dihydrocarvone. CONCLUSION The results obtained in the present study suggest that the seven genes described above were responsible for converting limonene to trans-dihydrocarvone. The present study contributes to providing a foundation for the industrial production of trans-dihydrocarvone in microbial chassis cells using synthetic biology strategies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lu-Lu Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wen Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jin He
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
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Hadj Saadoun J, Ricci A, Cirlini M, Bancalari E, Bernini V, Galaverna G, Neviani E, Lazzi C. Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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ÖZKAYA O, KARAOĞLAN SYABACI, İNCESU M, YEŞİLOĞLU T. The general and volatile properties and the quality of two newly selected Satsuma clones (11/1 İzmir and 30/ İzmir) grown under Mediterranean ecological conditions. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.33017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhu J, Wang L, Xiao Z, Niu Y. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD). Food Chem 2018; 245:775-785. [DOI: 10.1016/j.foodchem.2017.11.112] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/11/2017] [Accepted: 11/29/2017] [Indexed: 10/18/2022]
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Cejudo-Bastante C, Durán-Guerrero E, García-Barroso C, Castro-Mejías R. Comparative study of submerged and surface culture acetification process for orange vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1052-1060. [PMID: 28722176 DOI: 10.1002/jsfa.8554] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/26/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS Seventeen polyphenols and 24 volatile compounds were determined in the samples during both acetification processes. For phenolic compounds, analysis of variance showed significant higher concentrations when surface culture acetification was employed. However, for the majority of volatile compounds higher contents were observed for submerged culture acetification process, and it was also reflected in the sensory analysis, presenting higher scores for the different descriptors. Multivariate statistical analysis such as principal component analysis demonstrated the possibility of discriminating the samples regarding the type of acetification process. Polyphenols such as apigenin derivative or ferulic acid and volatile compounds such as 4-vinylguaiacol, decanoic acid, nootkatone, trans-geraniol, β-citronellol or α-terpineol, among others, were those compounds that contributed more to the discrimination of the samples. CONCLUSION The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry.
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Use of Highly Methoxyl-esterified Cross-linked Alcohol Insoluble Substance to Remove Pectinesterase for the Reduction of Methanol in Sweet Orange Wine. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.02] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Schmutzer GR, Magdas DA, Moldovan Z, Mirel V. Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry. ANAL LETT 2016. [DOI: 10.1080/00032719.2015.1131707] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chem 2015; 185:25-32. [DOI: 10.1016/j.foodchem.2015.03.142] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 03/07/2015] [Accepted: 03/25/2015] [Indexed: 11/19/2022]
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Ni H, Hong P, Ji HF, Sun H, Chen YH, Xiao AF, Chen F. Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3239] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hui Ni
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
- Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson SC 29634 USA
| | - Peng Hong
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
| | - Hai Feng Ji
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
| | - Hao Sun
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
| | - Yan Hong Chen
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| | - An Feng Xiao
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering; Xiamen Fujian Province 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| | - Feng Chen
- College of Food and Biology Engineering; Jimei University; Fujian Province 361021 China
- Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson SC 29634 USA
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Paul SK, Sahu JK. Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0125] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The juice extracted from carambola (Averrhoa carambola L.) fruits was used for wine production after reconstituting with distilled water, 50% (w/v) sugar syrup and 0.1 N oxalic acid at different concentrations to attain a range of different independent processing parameters. The processing conditions i.e., pH, fermentation temperature, inoculum size, and total soluble solids (TSS) were optimized on the basis of percentage of ethanol production. At optimum processing conditions of pH = 4.5, temperature = 26°C, inoculums size = 12% (v/v), and TSS = 24°B, the production of ethanol percentage in the wine was 12.15 ± 0.28% (v/v). At this optimum condition, the values of titratable acidity, total sugar, reducing sugar, and TSS were 0.76 ± 0.21% (w/w), 2.84 ± 0.22% (w/w), 2.65 ± 0.16% (w/w), and 4.6 ± 0.06°B, respectively. Color of the wine was observed to be light greenish yellow, but pH level which was 3.94 ± 0.17 was slightly higher than that of the acceptable limit. Sensory evaluation showed that the wine possessed very good taste, aroma, and clarity with moderately good body and aftertaste. It was also observed that the wine undergoes color changes during storage with more stability at lower storage temperature.
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Lee JS, Chang CY, Yu TH, Lai ST, Lin LY. Studies on the quality and flavor of ponkan (Citrus poonensis hort.) wines fermented by different yeasts. J Food Drug Anal 2013. [DOI: 10.1016/j.jfda.2013.07.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Rodriguez-Campos J, Escalona-Buendía HB, Contreras-Ramos SM, Orozco-Avila I, Jaramillo-Flores E, Lugo-Cervantes E. Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food Chem 2011; 132:277-88. [PMID: 26434291 DOI: 10.1016/j.foodchem.2011.10.078] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Revised: 08/22/2011] [Accepted: 10/17/2011] [Indexed: 10/15/2022]
Abstract
The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80°C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80°C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70°C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6days of fermentation, followed by drying at 70°C.
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Affiliation(s)
- J Rodriguez-Campos
- Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegación Miguel Hidalgo, 11340 Mexico City, Mexico
| | - H B Escalona-Buendía
- Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N° 186, Col. Vicentina, Delegación Iztapalapa, 09340 Mexico City, Mexico
| | - S M Contreras-Ramos
- Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico
| | - I Orozco-Avila
- Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico
| | - E Jaramillo-Flores
- Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegación Miguel Hidalgo, 11340 Mexico City, Mexico
| | - E Lugo-Cervantes
- Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico.
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