1
|
Narváez E, Zapata E, Dereix JD, Lopez C, Torijano-Gutiérrez S, Zapata J. A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds. Molecules 2024; 29:3791. [PMID: 39202870 PMCID: PMC11357319 DOI: 10.3390/molecules29163791] [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: 05/31/2024] [Revised: 07/26/2024] [Accepted: 08/07/2024] [Indexed: 09/03/2024] Open
Abstract
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace-solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography-olfactometry-mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage.
Collapse
Affiliation(s)
- Esteban Narváez
- Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; (E.N.); (E.Z.); (J.D.D.)
| | - Esteban Zapata
- Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; (E.N.); (E.Z.); (J.D.D.)
| | - Juan David Dereix
- Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; (E.N.); (E.Z.); (J.D.D.)
| | - Carlos Lopez
- Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; (E.N.); (E.Z.); (J.D.D.)
| | - Sandra Torijano-Gutiérrez
- SINBIOTEC Research Group, School of Engineering and Basic Sciences, University EIA, Calle 25 Sur # 42-73, Envigado 055428, Colombia;
| | - Julián Zapata
- Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; (E.N.); (E.Z.); (J.D.D.)
| |
Collapse
|
2
|
Palac Bešlić I, Ivešić M, Mandić Andačić I, Bursać Kovačević D, Žuntar I, Bebek Markovinović A, Oštarić F, Krivohlavek A. Development and Optimization Method for Determination of the Strawberries' Aroma Profile. Molecules 2024; 29:3441. [PMID: 39065019 PMCID: PMC11279833 DOI: 10.3390/molecules29143441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/05/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
The strawberry (genus Fragaria) is a plant from the rose family (Rosaceae). As the fruits are likely to be picked mechanically, they are grown close to consumption centers. The aim of this work was to develop a suitable method for detecting as many molecules as possible in order to be able to distinguish between different strawberry cultivars and geographical origins in the future. Whole strawberries of the "Albion" cultivar, grown in the Jagodica Purgerica region of Zagreb, were used. Gas chromatography-mass spectrometry (GC-MS) in SCAN mode was used to analyze the aroma profile and to determine the proportion of individual components. The samples were prepared and analyzed using the solid-phase microextraction method (SPME). The impact of SPME fiber selection and GC column type was investigated, as well as sample weight, ionic strength, agitation temperature, and sampling time. A higher ionic strength was achieved by adding a 20% NaCl solution to the sample. The aroma profile of the studied strawberry cultivar consisted of furanone, esters, aldehydes, and carboxylic acids. Optimal results were achieved by adjusting the ionic strength during 15 min of extraction and incubation. The individual compounds were identified using NIST, Wiley libraries, and the "area normalization" method.
Collapse
Affiliation(s)
- Iva Palac Bešlić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Martina Ivešić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Ivana Mandić Andačić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (D.B.K.); (A.B.M.)
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia;
| | - Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (D.B.K.); (A.B.M.)
| | - Fabijan Oštarić
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta, 25, 10000 Zagreb, Croatia;
| | - Adela Krivohlavek
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| |
Collapse
|
3
|
Guan S, Liu C, Yao Z, Wan H, Ruan M, Wang R, Ye Q, Li Z, Zhou G, Cheng Y. Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques. Foods 2024; 13:1279. [PMID: 38672951 PMCID: PMC11048788 DOI: 10.3390/foods13081279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/09/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). The scarcity of systematic analysis of VOCs in cherry tomatoes can be attributed to the constraints imposed by detection technology and other contributing factors. In this study, the cherry tomato cultivar var. 'Zheyingfen1' was chosen due to its abundant fruit flavor. Two detection technology platforms, namely the commonly employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the most advanced headspace solid-phase microextraction-full two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS), were employed in the analysis. The VOCs of cherry tomato cultivar var. 'Zheyingfen1' fruits at red ripening stage were detected. A combined total of 1544 VOCs were detected using the two aforementioned techniques. Specifically, 663 VOCs were identified by through the HS-SPME-GC-MS method, 1026 VOCs were identified by through the HS-SPME-GC×GC-TOFMS, and 145 VOCs were identified by both techniques. The identification of β-ionone and (E)-2-nonenal as the principal VOCs was substantiated through the application of the relative odor activity value (rOAV) calculation and subsequent analysis. Based on the varying contribution rates of rOAV, the analysis of sensory flavor characteristics revealed that cherry tomato cultivar var. 'Zheyingfen1' predominantly exhibited green and fatty attributes, accompanied by elements of fresh and floral flavor characteristics. In conclusion, our study conducted a comprehensive comparison of the disparities between these two methodologies in detecting VOCs in cherry tomato fruits. Additionally, we systematically analyzed the VOC composition and sensory flavor attributes of the cherry tomato cultivar var. 'Zheyingfen1'. This research serves as a significant point of reference for investigating the regulatory mechanisms underlying the development of volatile flavor quality in cherry tomatoes.
Collapse
Affiliation(s)
- Sihui Guan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
- College of Agriculture, Shihezi University, Shihezi 832003, China
| | - Chenxu Liu
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhuping Yao
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Hongjian Wan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Meiying Ruan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Rongqing Wang
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Qingjing Ye
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhimiao Li
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Guozhi Zhou
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Yuan Cheng
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| |
Collapse
|
4
|
Hou Z, Xia R, Li Y, Xu H, Wang Y, Feng Y, Pan S, Wang Z, Ren H, Qian G, Wang H, Zhu J, Xin G. Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chem 2024; 438:137993. [PMID: 37992603 DOI: 10.1016/j.foodchem.2023.137993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/24/2023]
Abstract
Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma. A total of 1308 volatile organic compounds identified in edible mushrooms, 61 were key components. The formation of these compounds is closely related to fatty acid metabolism, amino acid metabolism, lentinic acid metabolism, and terpenoid metabolism. The aroma profiles of edible mushrooms were affected by genetic background, preharvest factors, and preservation methods. Molecular sensory science and omics techniques are emerging analytical strategies to reveal aroma information of edible mushrooms. This review would provide valuable data and insights for future research on edible mushroom aroma.
Collapse
Affiliation(s)
- Zhenshan Hou
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Rongrong Xia
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yunting Li
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Heran Xu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yafei Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yao Feng
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Song Pan
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Zijian Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Hongli Ren
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guanlin Qian
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Huanyu Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Jiayi Zhu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guang Xin
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China; Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules, Anshan 114007, Liaoning, China.
| |
Collapse
|
5
|
Klaey-Tassone M, Soussignan R, Durand K, Roy SL, Damon F, Villière A, Fillonneau C, Prost C, Patris B, Sagot P, Schaal B. Testing detectability, attractivity, hedonic specificity, extractability, and robustness of colostrum odor-Toward an olfactory bioassay for human neonates. Dev Psychobiol 2024; 66:e22474. [PMID: 38419350 DOI: 10.1002/dev.22474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 01/18/2024] [Accepted: 02/04/2024] [Indexed: 03/02/2024]
Abstract
Human milk odor is attractive and appetitive for human newborns. Here, we studied behavioral and heart-rate (HR) responses of 2-day-old neonates to the odor of human colostrum. To evaluate detection in two conditions of stimulus delivery, we first presented the odor of total colostrum against water. Second, the hedonic specificity of total colostrum odor was tested against vanilla odor. Third, we delivered only the fresh effluvium of colostrum separated from the colostrum matrix; the stability of this colostrum effluvium was then tested after deep congelation; finally, after sorptive extraction of fresh colostrum headspace, we assessed the activity of colostrum volatiles eluting from the gas chromatograph (GC). Regardless of the stimulus-delivery method, neonates displayed attraction reactions (HR decrease) as well as appetitive oral responses to the odor of total colostrum but not to vanilla odor. The effluvium separated from the fresh colostrum matrix remained appetitive but appeared labile under deep freezing. Finally, volatiles from fresh colostrum effluvium remained behaviorally active after GC elution, although at lower magnitude. In sum, fresh colostrum effluvium and its eluate elicited a consistent increase in newborns' oral activity (relative to water or vanilla), and they induced shallow HR decrease. Newborns' appetitive oral behavior was the most reproducible response criterion to the effluvium of colostrum. In conclusion, a set of unidentified volatile compounds from human colostrum is robust enough after extraction from the original matrix and chromatographic processing to continue eliciting appetitive responses in neonates, thus opening new directions to isolate and assay specific volatile molecules of colostrum.
Collapse
Affiliation(s)
- Magali Klaey-Tassone
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| | - Robert Soussignan
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| | - Karine Durand
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| | - Sarah Le Roy
- Flavour Research Group, MAPS2, Laboratoire de Génie des Procédés-Environnement-Agroalimentaire (GEPEA), CNRS (UMR 6144), ONIRIS, Nantes, France
| | - Fabrice Damon
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| | - Angélique Villière
- Flavour Research Group, MAPS2, Laboratoire de Génie des Procédés-Environnement-Agroalimentaire (GEPEA), CNRS (UMR 6144), ONIRIS, Nantes, France
| | - Catherine Fillonneau
- Flavour Research Group, MAPS2, Laboratoire de Génie des Procédés-Environnement-Agroalimentaire (GEPEA), CNRS (UMR 6144), ONIRIS, Nantes, France
| | - Carole Prost
- Flavour Research Group, MAPS2, Laboratoire de Génie des Procédés-Environnement-Agroalimentaire (GEPEA), CNRS (UMR 6144), ONIRIS, Nantes, France
| | - Bruno Patris
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| | - Paul Sagot
- Department of Gynecology, Obstetrics and Reproductive Biology, University Hospital Dijon and Université de Bourgogne, Dijon, France
| | - Benoist Schaal
- Development of Olfactory Communication and Cognition Laboratory; Centre for Smell, Taste and Feeding Behavior Science, CNRS (UMR 6265), Université de Bourgogne-Inrae-Institut Agro, Dijon, France
| |
Collapse
|
6
|
van Wyk N. Current Research on Flavor Compounds in Fermented Food Products. Foods 2024; 13:730. [PMID: 38472843 DOI: 10.3390/foods13050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
Collapse
Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
| |
Collapse
|
7
|
Obara K, Uenoyama R, Obata Y, Miyazaki M. Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors. Chem Senses 2024; 49:bjae007. [PMID: 38386845 DOI: 10.1093/chemse/bjae007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Indexed: 02/24/2024] Open
Abstract
Many volatile organic compounds (VOCs) are used to produce various commercial products with aromas mimicking natural products. The VOCs responsible for aromas have been identified from many natural products. The current major strategy is to analyze chemical compositions and aroma qualities of individual VOCs using gas chromatography/mass spectrometry (GC/MS) and GC-olfactometry. However, such analyses cannot determine whether candidate VOCs contribute to the characteristic aroma in mixtures of many VOCs. In this study, we developed a GC/MS-based VOC collection/omission system that can modify the VOC compositions of samples easily and rapidly. The system is composed of GC/MS with a switching unit that can change gas flow routes between MS and a VOC collection device. We first applied this system to prepare gas samples for omission tests, and the aroma qualities of VOC mixtures with and without some VOCs were evaluated by panelists. If aroma qualities were different between the 2 samples, the omitted VOCs were likely key odorants. By collecting VOCs in a gas bag attached to the collection device and transferring some VOCs to MS, specific VOCs could be omitted easily from the VOC mixture. The system could prepare omission samples without chemical identification, preparation of each VOC, and laborious techniques for mixing VOCs, thus overcoming the limitations of previous methods of sample preparation. Finally, the system was used to prepare artificial aromas by replacing VOC compositions between different samples for screening of key odorants. In conclusion, the system developed here can improve aroma research by identifying key odorants from natural products.
Collapse
Affiliation(s)
- Kaname Obara
- Division of Agriculture, Graduate School of Arts and Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Reiko Uenoyama
- Department of Bioresources Science, The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Yutaro Obata
- Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Masao Miyazaki
- Division of Agriculture, Graduate School of Arts and Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- Department of Bioresources Science, The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| |
Collapse
|
8
|
Deng Y, Kan H, Li Y, Liu Y, Qiu X. Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace-Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Molecules 2023; 28:7879. [PMID: 38067608 PMCID: PMC10708075 DOI: 10.3390/molecules28237879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/27/2023] [Indexed: 12/18/2023] Open
Abstract
Volatile organic compounds (VOCs) and flavor characteristics of Rosa roxburghii Tratt. (RR) and Rosa sterilis (RS) were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The flavor network was constructed by combining relative odor activity values (ROAVs), and the signature differential flavor components were screened using orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF). The results showed that 61 VOCs were detected in both RR and RS: 48 in RR, and 26 in RS. There were six key flavor components (ROAVs ≥ 1) in RR, namely nonanal, ethyl butanoate, ethyl hexanoate, (3Z)-3-hexen-1-yl acetate, ethyl caprylate, and styrene, among which ethyl butanoate had the highest contribution, whereas there were eight key flavor components (ROAVs ≥ 1) in RS, namely 2-nonanol, (E)-2-hexenal, nonanal, methyl salicylate, β-ocimene, caryophyllene, α-ionone, and styrene, among which nonanal contributed the most to RS. The flavor of RR is primarily fruity, sweet, green banana, and waxy, while the flavor of RS is primarily sweet and floral. In addition, OPLS-DA and RF suggested that (E)-2-hexenal, ethyl caprylate, β-ocimene, and ethyl butanoate could be the signature differential flavor components for distinguishing between RR and RS. In this study, the differences in VOCs between RR and RS were analyzed to provide a basis for further development and utilization.
Collapse
Affiliation(s)
- Yuhang Deng
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
| | - Huan Kan
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
| | - Yonghe Li
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China
| | - Yun Liu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
| | - Xu Qiu
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
| |
Collapse
|
9
|
Haug H, Grasskamp AT, Singh S, Strube A, Sauerwald T. Quick insights into whisky - investigating rapid and efficient methods for sensory evaluation and chemical analysis. Anal Bioanal Chem 2023; 415:6091-6106. [PMID: 37658193 PMCID: PMC10556146 DOI: 10.1007/s00216-023-04883-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 07/07/2023] [Accepted: 07/24/2023] [Indexed: 09/03/2023]
Abstract
The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often related to time- and cost-intensive analyses. Whisky is a spirit offering a wide variety of aroma impressions caused by a complex mixture of aroma active compounds. In the present study, methods for the efficient evaluation of aroma characteristics are evaluated for 16 whisky samples of different origins (Scotch and American). Rate all that apply (RATA) was applied as a rapid method for the sensory evaluation of whiskies. Sensory evaluation of the samples led to the determination of eight significant aroma attributes: caramel-/cream caramel-/toffee-like, vanilla-like, (canned) peach-like, phenolic, smoky, fruity, flowery and (fermented) apple-/cider-like. Chemical analysis was conducted by stir bar sorptive extraction (SBSE) coupled to gas chromatography-mass spectrometry in combination with an in-house data processing tool for semi-automated analyte detection. Through chemical analysis of the whisky samples and automated compound detection, we report over 200 mostly aroma-active volatiles. To test both approaches for their potential for sample classification, a simple classification problem (Scotch vs. American) was applied. Linear discriminant analysis (LDA) indicates both that sensory evaluation by RATA (97.86%) and the applied analytical procedure (96.94%) are suitable for the distinction between the two whisky types. In both approaches, potential markers were determined for the classification. These investigations build a solid foundation for the implementation of a versatile platform facilitating rapid and efficient aroma evaluation in various foodstuffs and beverages.
Collapse
Affiliation(s)
- Helen Haug
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054, Erlangen, Germany.
| | - Andreas T Grasskamp
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Satnam Singh
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Andrea Strube
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Tilman Sauerwald
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
| |
Collapse
|
10
|
Hayes JE, Barczak RJ, Mel Suffet I, Stuetz RM. The use of gas chromatography combined with chemical and sensory analysis to evaluate nuisance odours in the air and water environment. ENVIRONMENT INTERNATIONAL 2023; 180:108214. [PMID: 37769446 DOI: 10.1016/j.envint.2023.108214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/30/2023]
Abstract
Varieties of gas chromatography (GC) combined with chemical detection (CD) and sensory analysis at the odour detection port (ODP) for the evaluation of environmental odorants has steadily increased in application and sophistication; this has given rise to a plethora of techniques that cater to specific tasks. With this diversity of approaches in mind, there is a need to assess the critical points at which these approaches differ, as well as likely risks and factors that may affect them. These critical points explained within this review include sample preparation, GC separation techniques (with associated co-elution risks), how the elute is separated between CD and sensory analysis, the type of CD, the type of sensory analysis (with particular attention paid to its factors and guidelines), integrative data techniques, as well as how that data may be used. Additionally, this review provides commentary on the current state of the research space and makes recommendations based on how these analyses should be reported, the standardisation of nomenclature, as well as the impediments to the future goals of this research area. By careful consideration of the critical points of varying analytical processes and how best to communicate these findings, the quality of output within this area will improve. This review provides a benchmark for how GC-CD/sensory analysis should be undertaken and reported.
Collapse
Affiliation(s)
- James E Hayes
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Radosław J Barczak
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia; Faculty of Chemistry, University of Warsaw, 1 Pasteura Street, 02-093 Warsaw, Poland.
| | - Irwin Mel Suffet
- Dept. of Env. Health Sciences, School of Public Health, University of California at Los Angeles, Los Angeles, CA 90095, USA
| | - Richard M Stuetz
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia
| |
Collapse
|
11
|
Jeong H, Youn MY, Yoon S, Hong SJ, Jo SM, Kim KS, Jeong EJ, Kim HW, Shin EC. Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis. Molecules 2023; 28:5509. [PMID: 37513381 PMCID: PMC10384845 DOI: 10.3390/molecules28145509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.
Collapse
Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Moon Yeon Youn
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Kyeong Soo Kim
- Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eun Ju Jeong
- Department of Plant & Biomaterials Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| |
Collapse
|
12
|
Zhang G, Xiao P, Yuan M, Li Y, Xu Y, Li H, Sun J, Sun B. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Front Nutr 2023; 10:1196816. [PMID: 37457986 PMCID: PMC10348841 DOI: 10.3389/fnut.2023.1196816] [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: 03/30/2023] [Accepted: 05/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.
Collapse
Affiliation(s)
- Guihu Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Peng Xiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Mengmeng Yuan
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China
| | - Youqiang Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
13
|
Pan Y, Meng R, Li Y, Yang L, Mei L, Wu Y, Xu J, Zhou C, Yan X. Changes in biochemical metabolites in manila clam after a temporary culture with high-quality microalgal feed mixed with the dinoflagellate species Karlodinium veneficum and K. zhouanum. HARMFUL ALGAE 2023; 125:102422. [PMID: 37220975 DOI: 10.1016/j.hal.2023.102422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 02/20/2023] [Accepted: 03/05/2023] [Indexed: 05/25/2023]
Abstract
Phytoplankton composition is an important factor affecting the growth and physiological biochemical characteristics of filter-feeding bivalves. With the increasing trend in dinoflagellate biomass and blooms in mariculture areas, how the physio-biochemical traits and seafood quality of the mariculture organism are affected by the dinoflagellates, especially those at nonfatal levels, is not well understood. Different densities of two Karlodinium species, namely K. veneficum (KV) and K. zhouanum (KZ), mixed with high quality microalgal food Isochrysis galbana was applied in feeding manila clam Ruditapes philippinarum in a 14-day temporary culture, to comparatively study how the critical biochemical metabolites such as glycogen, free amino acids (FAAs), fatty acids (FAs), volatile organic compounds (VOCs) in the clam were affected. The survival rate of the clam showed dinoflagellate density and species specificity. The high-density KV group inhibited survival to 32% lower than that of the pure I. galbana control, respectively, while KZ at low concentrations did not significantly affect the survival compared with the control. In the high-density KV group, the glycogen and FAA contents decreased (p < 0.05), indicating that energy and protein metabolism were significantly affected. Amount of carnosine (49.91 ± 14.64 to 84.74 ± 8.59 μg/g of muscle wet weight) was detected in all the dinoflagellate-mixed groups, while it was not present in the field samples or in the pure I. galbana control, showing that carnosine participated in the anti-stress activities when the clam was exposed to the dinoflagellates. The global composition of FAs did not significantly vary among the groups. However, contents of the endogenous C18 PUFA precursors linoleic acid and α-linolenic acid significantly decreased in the high-density KV group compared to all the other groups, indicating that high density of KV affected the metabolisms of fatty acids. From the results of the changed VOC composition, oxidation of fatty acids and degradation of free amino acids might occur in the clams exposed to dinoflagellates. The increased VOCs, such as aldehydes, and decreased 1-octen-3-ol probably produced a more fishy taste and reduced food flavor quality when the clam was exposed to the dinoflagellates. This present study demonstrated that the biochemical metabolism and seafood qulity of the clam were affected. However, KZ with moderate density in the feed seemed to be beneficial in aquaculture for increasing the content of carnosine, a high-valued substance with multiple bioactivities.
Collapse
Affiliation(s)
- Yuanbo Pan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Ran Meng
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Yanrong Li
- Ningbo Institute of Oceanography, Ningbo 315832, China
| | - Ling Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Limin Mei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Yanhua Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Jilin Xu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China.
| | - Xiaojun Yan
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China; Ningbo Institute of Oceanography, Ningbo 315832, China; Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
| |
Collapse
|
14
|
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods 2023; 12:foods12050932. [PMID: 36900448 PMCID: PMC10000412 DOI: 10.3390/foods12050932] [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: 01/12/2023] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 02/24/2023] Open
Abstract
Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R2 coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors.
Collapse
|
15
|
Totten V, Willis J, Eddins S, Brooks B. Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric. Food Res Int 2023; 163:112130. [PMID: 36596091 DOI: 10.1016/j.foodres.2022.112130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/29/2022] [Accepted: 11/06/2022] [Indexed: 11/19/2022]
Abstract
This study investigates the application of passive headspace analysis to several different foods and flowers and compares these results to other published studies. The method demonstrates the applicability of passive headspace analysis for extraction and qualitative analysis of volatile flavor components of citrus fruits and flower blossoms. The method is simple, inexpensive, fast, and provides an alternative to analysis of volatile flavor and fragrance compounds using solid phase microextraction techniques and other extraction techniques.
Collapse
Affiliation(s)
- Venita Totten
- Department of Natural Sciences, Gardner-Webb University, 110 South Main Street, Boiling Springs, NC 28017, United States.
| | - Jacob Willis
- Department of Natural Sciences, Gardner-Webb University, 110 South Main Street, Boiling Springs, NC 28017, United States.
| | - Stefka Eddins
- Department of Natural Sciences, Gardner-Webb University, 110 South Main Street, Boiling Springs, NC 28017, United States.
| | - Benjamin Brooks
- Department of Natural Sciences, Gardner-Webb University, 110 South Main Street, Boiling Springs, NC 28017, United States.
| |
Collapse
|
16
|
Wang Y, He Y, Liu Y, Wang D. Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV. Foods 2022; 12:foods12010059. [PMID: 36613274 PMCID: PMC9818226 DOI: 10.3390/foods12010059] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/18/2022] [Accepted: 12/19/2022] [Indexed: 12/25/2022] Open
Abstract
This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction combined with gas chromatography−mass spectrometry (HS-SPME-GC-MS) was applied for identifying 42 volatile compounds, with young and mature fruit containing 36 and 42 compounds, respectively. Heat map cluster analysis, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and independent sample t-testing were used to analyze sample differences. Based on a variable importance in projection (VIP) > 1 and p < 0.05, 23 key volatile compounds such as octanal, geranylacetone, butyl acetate, and dihydro-β-ionone were screened. β-Ionone and phenethyl acetate made the largest contribution to the aroma of D. delavayi after analyzing the relative odor activity value (rOAV) of the key volatile compounds and their aroma descriptors. Young D. delavayi fruit exhibited a prominent woody scent, while mature D. delavayi fruit had more intense floral and rosy aromas. The findings may lay a foundation for comprehensively developing and utilizing D. delavayi fruit.
Collapse
Affiliation(s)
- Yun Wang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
| | - Yuheng He
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
| | - Yun Liu
- Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
- Correspondence: (Y.L.); (D.W.); Tel.: +86-137-5943-1211 (Y.L.); +86-138-8891-5161 (D.W.)
| | - Dawei Wang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Correspondence: (Y.L.); (D.W.); Tel.: +86-137-5943-1211 (Y.L.); +86-138-8891-5161 (D.W.)
| |
Collapse
|
17
|
Jaricot M, Malhiac C, Chao C, Merlaud F, Grisel M, Savary G. Understanding of the residual odor of fatty esters used as emollient in cosmetic products. Int J Cosmet Sci 2022; 44:685-702. [PMID: 35977723 DOI: 10.1111/ics.12811] [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: 06/16/2022] [Accepted: 08/06/2022] [Indexed: 11/30/2022]
Abstract
OBJECTIVE Fatty esters are known for their versatility, but in addition to their performance as emollients, emulsifiers, solubilizers, or dispersing agents, they have to meet more and more criteria to be used in cosmetic products. Thus, their olfactory characteristics are expected to be as neutral as possible. However, despite a step of deodorization during the synthesis of fatty esters, a residual odor is currently still perceived at the end of the process. METHODS In this study, a specific analytical methodology combining sensory with chemical analyses was implemented to characterize the residual odor of two fatty esters and to determine its origin. Ethyl oleate and isononyl isononanoate were selected and underwent a sensory analysis to evaluate their odor intensity and odor profile. Volatile compounds released by these esters were assessed by GC-MS after Solid-Phase MicroExtraction (SPME) and amongst them, odor-active compounds were brought into light using Gas Chromatography coupled with Mass Spectrometry and Olfactometry (GC-MS-O) analyses. RESULTS On the isononyl isononanoate chromatogram, only peaks corresponding to the different isomeric ester forms were evidenced while around 70 volatile compounds were detected in the ethyl oleate headspace, including esters, aldehydes, hydrocarbons, and ketones. Isononyl alcohol used as raw material in the synthesis was proven to be responsible for isononyl isononanoate final odor. As for ethyl oleate, of the 23 odor-active compounds perceived, 14 have been identified; they are mainly esters and saturated as well as unsaturated aldehydes. CONCLUSION A novel measurement approach was presented to analyze trace odors of fatty esters and the results will be useful to control their deodorization by targeting appropriate strategies with the aim either to avoid the formation or remove the identified odorant compounds. This study may be further expanded by investigating the impact of deodorization on odor-active compounds for a complete understanding of their contribution to the fatty ester global odor.
Collapse
Affiliation(s)
- Marie Jaricot
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France.,Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Catherine Malhiac
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Christina Chao
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Fabien Merlaud
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Michel Grisel
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Géraldine Savary
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| |
Collapse
|
18
|
Characterization of aroma active volatile components in roasted mullet roe. Food Chem 2022; 385:132736. [DOI: 10.1016/j.foodchem.2022.132736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 03/12/2022] [Accepted: 03/16/2022] [Indexed: 11/23/2022]
|
19
|
Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| |
Collapse
|
20
|
Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3092246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the archipelago. This study aims to observe panelist acceptance, proximate characteristics of amino acid, volatile compounds, and color profiles on five mixed formulas of fermented cempedak (Artocarpus champeden) and oyster mushroom (Pleurotus ostreatus) seasoning. The five seasoning formulas combine 30–70% flavored mushroom powder and 30–70% mandai cempedak powder with control of commercial mushroom powder and pure mandai powder. Hedonic quality assessment on seasoning samples of flavored mushroom powder and mandai cempedak powder played a more critical role in the acceptance of the final product, with a slightly reddish yellow color tendency with a paleness level of around 66–67%. Seasoning samples had a savory taste with dominant amino acid profiles of ileusine (1.46%, w/w), glutamate (1.37%), methionine (0.82%), and aspartic acid (0.72%). All seasoning formulations of flavored mushroom and mandai cempedak powder have a moisture content of 8.4–10.9%, total protein 7.0–9.0%, soluble protein 2.4–3.5%, ash content 4.5–19.2%, fat content 2.3–4.5%, carbohydrates 62.7–79.4%, and the solubility is 31.0–89.4%. The dominant volatile compounds in seasoning are heptanone, dodecoxyethanol, and etradecyloxyethanol with pleasant aroma profiles, pungent fruity, green, citrus, and herbal. In conclusion, mandai cempedak powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) can be used as a typical Indonesian flavor ingredient with unique characteristics in terms of its amino acid content, volatile compounds, and essential oils.
Collapse
|
21
|
Ferracane A, Manousi N, Tranchida PQ, Zachariadis GA, Mondello L, Rosenberg E. Exploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry. J Chromatogr A 2022; 1676:463241. [PMID: 35763950 DOI: 10.1016/j.chroma.2022.463241] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 06/10/2022] [Accepted: 06/11/2022] [Indexed: 12/28/2022]
Abstract
We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatography (GC × GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the analysis of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcohols, esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC × GC-MS was demonstrated to be a powerful analytical tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavour compounds for the three different types of whiskey investigated.
Collapse
Affiliation(s)
- Antonio Ferracane
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria
| | - Natalia Manousi
- Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria; Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Peter Q Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - George A Zachariadis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
| | - Erwin Rosenberg
- Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria.
| |
Collapse
|
22
|
Wang J, Chen H, Wu Y, Zhao D. Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104499] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
23
|
Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| |
Collapse
|
24
|
Segura-Borrego MP, Ríos-Reina R, Galán-Soldevilla H, Forero FJ, Venegas M, Ruiz Pérez-Cacho P, Morales ML, Callejón RM. Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants. Food Res Int 2022; 153:110977. [DOI: 10.1016/j.foodres.2022.110977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 12/29/2021] [Accepted: 01/30/2022] [Indexed: 11/04/2022]
|
25
|
Ng F, Thong A, Basri N, Wu W, Chew W, Dharmawan J. Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:260-266. [PMID: 34931852 DOI: 10.1021/acs.jafc.1c05492] [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] [Indexed: 06/14/2023]
Abstract
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectrometry with olfactometry (GC-MS/O) using an aroma extract dilution analysis (AEDA) technique. In the previous study, the authors investigated differences in volatile compound profiles between YYEO of different grades and regions using GC coupled with a flame ionization detector (FID) and GC-MS. This study follows up with identification of the aroma-active compounds present in YYEO of various grades from both origins and to profile the aroma of those oils. For the first time, principal component analysis (PCA) on AEDA logarithmic flavor dilution (LFD) data was performed, in comparison with the corresponding PCA on GC-FID-MS data. Based on AEDA data, 21 aroma-active compounds were found across all samples and grades of YYEO, with 8 common ones previously identified by GC-FID. Linalool had the highest odor activity and is the major component of YYEO, followed by geraniol, although the latter only appeared as a much smaller peak in the chromatogram. Other trace compounds such as eugenol and vanillin were also found to be significant to the aroma of YYEO. Using PCA on resulting LFD data, YYEO from Comoros were found to have spicier odor qualities as compared to those from Madagascar. The main contributors that determine the difference in a spicy aroma profile of Comoros and Madagascar oils are vanillin, methyl eugenol, and trans-cinnamyl acetate.
Collapse
Affiliation(s)
- Felicia Ng
- Food, Chemical and Biotechnology, Singapore Institute of Technology (SIT), Singapore 138683, Singapore
| | - Aaron Thong
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Nurhidayah Basri
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Wenqin Wu
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Wee Chew
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Jorry Dharmawan
- Food, Chemical and Biotechnology, Singapore Institute of Technology (SIT), Singapore 138683, Singapore
| |
Collapse
|
26
|
de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
Collapse
Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| |
Collapse
|
27
|
Gou M, Bi J, Chen Q, Wu X, Fauconnier ML, Qiao Y. Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2005088] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Min Gou
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, Gembloux Belgium
| | - Jinfeng Bi
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China
| | - Qinqin Chen
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China
| | - Xinye Wu
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, Gembloux Belgium
| | - Yening Qiao
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, Gembloux Belgium
| |
Collapse
|
28
|
Beldarrain LR, Morán L, Sentandreu MÁ, Barron LJR, Aldai N. Effect of ageing time on the volatile compounds from cooked horse meat. Meat Sci 2021; 184:108692. [PMID: 34653803 DOI: 10.1016/j.meatsci.2021.108692] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/27/2021] [Accepted: 10/04/2021] [Indexed: 01/05/2023]
Abstract
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile compounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2- and 3-methylbutanal significantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat.
Collapse
Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
| |
Collapse
|
29
|
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
Collapse
|
30
|
Yang F, Zhang H, Tian G, Ren W, Li J, Xiao H, Zheng J. Effects of Molecular Distillation on the Chemical Components, Cleaning, and Antibacterial Abilities of Four Different Citrus Oils. Front Nutr 2021; 8:731724. [PMID: 34540881 PMCID: PMC8440794 DOI: 10.3389/fnut.2021.731724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 08/04/2021] [Indexed: 11/17/2022] Open
Abstract
Essential oils (EOs) from citrus fruits are excellent aromatic resources that are used in food, cosmetics, perfume, and cleaning products. EOs extracted from four citrus varieties, sweet orange, grapefruit, mandarin, and lemon, were separated into two fractions by molecular distillation. The composition, physicochemical properties, cleaning ability, and antimicrobial activity of each EO were then systematically evaluated. The relationships between each of the aforementioned characteristics are also discussed. In keeping with the principle of “like dissolves like,” most citrus EOs show better cleaning ability than acetone and all tend to dissolve the fat-soluble pigment. The key components of citrus EOs are 1-Decanol, α-terpineol, geraniol, and linalool for the inhibition of Staphylococcus aureus, Escherichia coli, Candida albicans, and Vibrio parahaemolyticus, respectively. The findings of this study will be of significant importance for the effective utilization of citrus peel resources and in the development of future applications for citrus EOs. Chemical Compounds Studied in This Article: (+)-α-Pinene (PubChem CID: 6654); β-Phellandrene (PubChem CID: 11142); 3-Carene (PubChem CID: 26049); β-Myrcene (PubChem CID: 31253); D-Limonene (PubChem CID: 440917); γ-Terpinene (PubChem CID: 7461); Octanal (PubChem CID: 454); Decanal (PubChem CID: 8175); Linalool (PubChem CID: 6549); 1-Octanol (PubChem CID: 957); β-Citral (PubChem CID: 643779); α-Terpineol (PubChem CID: 17100); Hedycaryol (PubChem CID: 5365392); α-Citral (PubChem CID: 638011); 1-Decanol (PubChem CID: 8174); Geraniol (PubChem CID: 637566).
Collapse
Affiliation(s)
- Feilong Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huijuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guifang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Wenbo Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
31
|
Egea MB, Bertolo MRV, de Oliveira Filho JG, Lemes AC. A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis. Molecules 2021; 26:5181. [PMID: 34500614 PMCID: PMC8433627 DOI: 10.3390/molecules26175181] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/20/2021] [Accepted: 08/23/2021] [Indexed: 11/25/2022] Open
Abstract
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.
Collapse
Affiliation(s)
- Mariana Buranelo Egea
- Campus Rio Verde, Goiano Federal Institute of Education, Science and Technology, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, GO, Brazil
| | - Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-Carlense, 400, CP-780, São Carlos 13560-970, SP, Brazil;
| | | | - Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21941-909, RJ, Brazil;
| |
Collapse
|
32
|
Jurado-Campos N, Rodríguez-Gómez R, Arroyo-Manzanares N, Arce L. Instrumental Techniques to Classify Olive Oils according to Their Quality. Crit Rev Anal Chem 2021; 53:139-160. [PMID: 34260314 DOI: 10.1080/10408347.2021.1940829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.
Collapse
Affiliation(s)
- Natividad Jurado-Campos
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Rocío Rodríguez-Gómez
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| |
Collapse
|
33
|
Manzini I, Schild D, Di Natale C. Principles of odor coding in vertebrates and artificial chemosensory systems. Physiol Rev 2021; 102:61-154. [PMID: 34254835 DOI: 10.1152/physrev.00036.2020] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The biological olfactory system is the sensory system responsible for the detection of the chemical composition of the environment. Several attempts to mimic biological olfactory systems have led to various artificial olfactory systems using different technical approaches. Here we provide a parallel description of biological olfactory systems and their technical counterparts. We start with a presentation of the input to the systems, the stimuli, and treat the interface between the external world and the environment where receptor neurons or artificial chemosensors reside. We then delineate the functions of receptor neurons and chemosensors as well as their overall I-O relationships. Up to this point, our account of the systems goes along similar lines. The next processing steps differ considerably: while in biology the processing step following the receptor neurons is the "integration" and "processing" of receptor neuron outputs in the olfactory bulb, this step has various realizations in electronic noses. For a long period of time, the signal processing stages beyond the olfactory bulb, i.e., the higher olfactory centers were little studied. Only recently there has been a marked growth of studies tackling the information processing in these centers. In electronic noses, a third stage of processing has virtually never been considered. In this review, we provide an up-to-date overview of the current knowledge of both fields and, for the first time, attempt to tie them together. We hope it will be a breeding ground for better information, communication, and data exchange between very related but so far little connected fields.
Collapse
Affiliation(s)
- Ivan Manzini
- Animal Physiology and Molecular Biomedicine, Justus-Liebig-University Gießen, Gießen, Germany
| | - Detlev Schild
- Institute of Neurophysiology and Cellular Biophysics, University Medical Center, University of Göttingen, Göttingen, Germany
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy
| |
Collapse
|
34
|
Ueda S, Yamanoue M, Sirai Y, Iwamoto E. Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry. Metabolites 2021; 11:metabo11010056. [PMID: 33467764 PMCID: PMC7830604 DOI: 10.3390/metabo11010056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/29/2020] [Accepted: 01/11/2021] [Indexed: 02/07/2023] Open
Abstract
Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics analysis with gas chromatography-mass spectrometry (GC-MS) were applied. GC-O analysis identified 39 odor-active odorants from the volatile fraction of boiled beef distilled by solvent-assisted flavor evaporation. Eight odorants predicted to contribute to Wagyu beef aroma were compared between Japanese Black cattle and Holstein cattle using a stable isotope dilution assay with GC-tandem quadrupole mass spectrometry. By correlating the sensory evaluation values of retronasal aroma, γ-hexalactone, γ-d2ecalactone, and γ-undecalactone showed a high correlation with the Wagyu beef aroma. Metabolomics data revealed a high correlation between the amounts of odorants and multiple metabolites, such as glutamine, decanoic acid, lactic acid, and phosphoric acid. These results provide useful information for assessing the aroma and quality of beef.
Collapse
Affiliation(s)
- Shuji Ueda
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan; (M.Y.); (Y.S.)
- Correspondence: ; Tel.: +81-78-803-5889
| | - Minoru Yamanoue
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan; (M.Y.); (Y.S.)
| | - Yasuhito Sirai
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan; (M.Y.); (Y.S.)
| | - Eiji Iwamoto
- Hokubu Agricultural Technology Institute Hyogo Prefectural Technology Center for Agriculture, Forestry and Fisheries, Asago, Hyogo 669-5254, Japan;
| |
Collapse
|
35
|
Hu Y, Zhang L, Wen R, Chen Q, Kong B. Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Crit Rev Food Sci Nutr 2020; 62:2741-2755. [PMID: 33377402 DOI: 10.1080/10408398.2020.1858269] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.
Collapse
Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Rongxin Wen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
36
|
Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z, Romano R, Piombino P, Genovese A. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102455] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
37
|
Hanková M, Čížková H. Sensory active substances causing off-odour in liquid whey during storage. POTRAVINARSTVO 2020. [DOI: 10.5219/1324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.
Collapse
|
38
|
Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
Collapse
Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
| | | |
Collapse
|
39
|
Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| |
Collapse
|
40
|
Dadalı C, Elmacı Y. Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ceyda Dadalı
- Ege University Engineering Faculty Department of Food Engineering İzmir Turkey
| | - Yeşim Elmacı
- Ege University Engineering Faculty Department of Food Engineering İzmir Turkey
| |
Collapse
|
41
|
|
42
|
Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01217-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
43
|
Sollai G, Tomassini Barbarossa I, Usai P, Hummel T, Crnjar R. Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures. Physiol Behav 2020; 217:112820. [DOI: 10.1016/j.physbeh.2020.112820] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 12/18/2019] [Accepted: 01/24/2020] [Indexed: 12/27/2022]
|
44
|
He X, Gaca A, Jeleń HH. Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.603] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xi He
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
| | - Anna Gaca
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
| |
Collapse
|
45
|
Characterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography–olfactometry. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01072-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
46
|
Ríos-Reina R, Segura-Borrego MP, Morales ML, Callejón RM. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars. Food Chem 2019; 311:126012. [PMID: 31855771 DOI: 10.1016/j.foodchem.2019.126012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 11/24/2022]
Abstract
The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre de Jerez Reserva (JRE) showed higher percentage of 'grassy-vegetal' impact odorants, while 'spicy' compounds highlighted the Pedro Ximénez category (JPX). Vinagre de Montilla-Moriles Reserva (MRE) had 'buttery-lactic' impact odorants, while 'empyreumatic' and 'sweet' aromas stood out for Pedro Ximénez category (MPX). Vinagre de Condado de Huelva Reserva (CRE) showed a stronger percentage of 'chemical' impact odorants. The key odorants were ethyl propionate, ethyl octanoate, propanoic acid and 4-ethylphenol for JRE, diacetyl and methional/furfural for JPX, acetoin for MRE, ethyl phenylacetate and vanillin for MPX and acetaldehyde diethyl acetal, isobutyl acetate, ethyl isovalerate and guaiacol for CRE. A good relation among the impact odorants and the sensory descriptors was observed.
Collapse
Affiliation(s)
- Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - M Pilar Segura-Borrego
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - M Lourdes Morales
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain.
| |
Collapse
|
47
|
Dadalı C, Elmacı Y. Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine. Journal of Food Science and Technology 2019; 56:4834-4843. [PMID: 31741508 DOI: 10.1007/s13197-019-03945-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 07/11/2019] [Indexed: 11/26/2022]
Abstract
The objective of the study was to develop optimum Headspace-Solid Phase Microextraction (HS-SPME) conditions for determining volatile compounds of margarine. The effects of fiber type, extraction temperature, extraction time on extraction rates of 2,3 butandione, dimethyl disulfide, nonanal, butanoic acid, hexanoic acid, octanoic acid, γ-nonalactone, δ-decalactone, total area and number of volatile compounds were investigated. A response surface methodology was applied using three independent variables such as fiber type, extraction temperature and extraction time. The fiber type, extraction temperature and extraction time were arranged with Box-Behnken design. The results shows that extraction temperature and extraction time affect both total area and number of volatile compounds but fiber type effect total area of volatile compounds. The optimum HS-SPME conditions were determined as 47.54 °C extraction temperature and 33.63 min extraction time using DVB/CAR/PDMS fiber type.
Collapse
Affiliation(s)
- Ceyda Dadalı
- Department of Food Engineering, Engineering Faculty, Ege University, Izmir, Turkey
| | - Yeşim Elmacı
- Department of Food Engineering, Engineering Faculty, Ege University, Izmir, Turkey
| |
Collapse
|
48
|
Zang M, Wang L, Zhang Z, Zhang K, Li D, Li X, Wang S, Chen H. Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14306] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mingwu Zang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
- China Meat Research Center 100068 Beijing China
| | - Lan Wang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
| | - Zheqi Zhang
- China Meat Research Center 100068 Beijing China
| | | | - Dan Li
- China Meat Research Center 100068 Beijing China
| | - Xiaoman Li
- China Meat Research Center 100068 Beijing China
| | | | - Hongzhang Chen
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
| |
Collapse
|
49
|
du Preez BVP, de Beer D, Moelich EI, Muller M, Joubert E. Development of chemical-based reference standards for rooibos and honeybush aroma lexicons. Food Res Int 2019; 127:108734. [PMID: 31882089 DOI: 10.1016/j.foodres.2019.108734] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 10/25/2022]
Abstract
The honeybush sensory wheel was revised, using a large sample set (n = 585) comprising of the major commercial Cyclopia species, i.e. C. intermedia, C. subternata and C. genistoides. Only positive and negative aroma attributes were included in the wheel. Chemicals were identified to serve as reference standards for the honeybush (Cyclopia spp.) lexicon. Similarly, chemical-based reference standards were identified for the rooibos (Aspalathus linearis) lexicon. From a comprehensive literature search and gas chromatography-mass spectrometry analyses, chemicals were screened by an expert panel for their suitability in terms of typicality of the target aroma. Each chemical was evaluated in a 'base tea' and compared to a specific 'reference tea' exhibiting a high intensity of the target aroma. A total of 30 and 44 chemicals for rooibos and honeybush, respectively, were selected for validation by a trained panel. Descriptive sensory analysis was conducted to assign typicality and intensity scores for each chemical representing a target aroma attribute. Several chemicals were identified as suitable reference standards for the following aroma notes: isophorone ('rooibos-woody'), maltyl isobutyrate ('caramel'), cis-3-hexenol ('green grass'), 4-oxoisophorone ('seaweed') and 2,4,6-trichloroanisole ('musty/mouldy') for rooibos; and 2-acetyl-5-methylfuran ('woody'), levulinic acid ('fynbos-sweet'), maltyl isobutyrate ('caramel'), and 2-acetylpyrrole ('nutty') for honeybush.
Collapse
Affiliation(s)
- B V P du Preez
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa.
| | - D de Beer
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies Division, Agricultural Research Council (Infruitec-Nietvoorbij), Private Bag X5026, Stellenbosch 7599, South Africa.
| | - E I Moelich
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa.
| | - M Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa.
| | - E Joubert
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies Division, Agricultural Research Council (Infruitec-Nietvoorbij), Private Bag X5026, Stellenbosch 7599, South Africa.
| |
Collapse
|
50
|
Dong H, Jiang L, Shen J, Zhao Z, Wang Q, Shen X. Identification and analysis of odor-active substances from PVC-overlaid MDF. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:20769-20779. [PMID: 31104236 DOI: 10.1007/s11356-019-05263-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Accepted: 04/23/2019] [Indexed: 06/09/2023]
Abstract
This study sought to identify volatile organic compounds (VOCs) and examine the characteristics of odor-active substances from polyvinyl chloride (PVC)-overlaid medium density fiberboard (MDF). A microchamber thermal extractor was used for sampling, gas chromatography-mass spectrometry was used to identify VOCs, and gas chromatography-olfactometry-mass spectrometry was used to analyze odor-active substances from PVC-overlaid MDF over 28 days. The results showed that 38 VOCs were identified from PVC-overlaid MDF, while only 23 odor-active substances were detected by gas chromatography-olfactometry, which indicated that some VOCs did not generate odor. The main VOCs released by PVC-overlaid MDF were aromatic hydrocarbons, ketones, and esters. There was a strong correlation between concentration and odor intensity of the main VOCs. When the total amount of odor-active substances was not significantly different, the overall odor intensity was determined by the intensity of the key odorants. The greater the intensity of the key odorants, the greater the overall odor intensity. There were eight main classes of odors from PVC-overlaid MDF: aromatic, fresh scent, fruity, sour, sweet, grassy, pungent, and special scent. Among them, the main odor characteristics were aromatic, sour, and fresh scent, which were primarily generated by toluene, ethylbenzene, phenanthrene, and dibutyl phthalate.
Collapse
Affiliation(s)
- Huajun Dong
- College of Material Science and Engineering, Northeast Forestry University, Harbin, China
- Harbin University of Commerce, Harbin, China
| | - Liqun Jiang
- College of Material Science and Engineering, Northeast Forestry University, Harbin, China
| | - Jun Shen
- College of Material Science and Engineering, Northeast Forestry University, Harbin, China.
| | - Zheng Zhao
- College of Material Science and Engineering, Northeast Forestry University, Harbin, China
| | - Qifan Wang
- College of Material Science and Engineering, Northeast Forestry University, Harbin, China
| | - Xiwei Shen
- Graduate School of Design, Harvard University, Cambridge, MA, USA
| |
Collapse
|