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Lu Q, Qiu C, Zhu J, Liu J, Wang X, Guo X. Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC-MS-O. Food Chem 2024; 455:139904. [PMID: 38901221 DOI: 10.1016/j.foodchem.2024.139904] [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: 02/29/2024] [Revised: 05/11/2024] [Accepted: 05/28/2024] [Indexed: 06/22/2024]
Abstract
Aroma is one of the most noticeable characteristics when consuming Chinese mitten crab (Eriocheir sinensis) and is crucial for consumer satisfaction and the development of industry. In this study, we utilized fingerprints and the sensomics approach to analyze volatiles in the hepatopancreas of E. sinensis from Chongming and Taixing. GC-IMS indicated that the odor profile was dominated by pungent (-), buttery (+), and fruity (+) from Chongming and was more prone to alcoholic (-), solvent (-), and aldehydic (+) in Taixing. Moreover, PLS-DA modeling identified 2-acetylthiazole and toluene as the primary differential compounds. Subsequently, fifteen active-aroma compounds with FD values of >4 was recombined in an odorless matrix to simulate the odor profile of the hepatopancreas. Notably, removing methional may significantly decrease the intensity of the fatty and toasted odors. The findings reveal the odor profile of hepatopancreas and establish a theoretical foundation for subsequent studies on flavor.
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Affiliation(s)
- Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Caohua Qiu
- Gerstel (Shanghai) Co. Ltd., Shanghai 201306, China
| | - Jianshe Zhu
- Gerstel (Shanghai) Co. Ltd., Shanghai 201306, China
| | - Jieyu Liu
- Gerstel (Shanghai) Co. Ltd., Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
| | - Xueqian Guo
- School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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2
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Wang Y, Liu N, Yu T, Gao J, Fan Y, Wang W, Wang J, Wu Y, Zhang J, Ning J. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis. Food Chem X 2024; 22:101427. [PMID: 38736982 PMCID: PMC11087968 DOI: 10.1016/j.fochx.2024.101427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 04/19/2024] [Accepted: 04/28/2024] [Indexed: 05/14/2024] Open
Abstract
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC-MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β-lonone, geraniol, (Z)-jasmone, linalool, nonanal, and benzeneacetaldehyde. The recombination of these floral volatiles confirmed the consistency with the floral green tea. Furthermore, the extending spreading duration (8-10 h), reducing fixation duration (160-190 s), and increasing drying temperature (100-115 °C) promote their accumulation in green tea. This study provides new perspectives for the precise enhancement of floral odorants for green tea.
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Affiliation(s)
- Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Nanfeng Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Tianzi Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jing Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Yulin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Wenya Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Junhan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
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3
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Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Wang Y, Wang M, Li W, Wang X, Kong W, Huang W, Zhan J, Xia G, You Y. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Front Nutr 2022; 9:1031594. [PMID: 36562039 PMCID: PMC9763556 DOI: 10.3389/fnut.2022.1031594] [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: 08/30/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. Results and discussion The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.
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Affiliation(s)
- Yanyu Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Miao Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Wenjuan Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Xinyuan Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weifu Kong
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guangli Xia
- Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China,College of Pharmacy, Binzhou Medical University, Yantai, Shandong, China,*Correspondence: Guangli Xia,
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yilin You,
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5
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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
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6
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Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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7
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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food Microbiol 2020; 91:103510. [PMID: 32539980 DOI: 10.1016/j.fm.2020.103510] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 12/12/2022]
Abstract
High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, ethyl ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further analysis, strains of seven genera were isolated and correlation analysis by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.
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8
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Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine. Molecules 2020; 25:molecules25030657. [PMID: 32033055 PMCID: PMC7036967 DOI: 10.3390/molecules25030657] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/24/2020] [Accepted: 01/31/2020] [Indexed: 11/16/2022] Open
Abstract
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography-mass spectrometry (GC-MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS-SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS-SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2-63 µg/L), geraniol (nd-66 µg/L) and α-terpineol (nd-85 µg/L).
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9
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Zhou Q, Jia X, Yao YZ, Wang B, Wei CQ, Zhang M, Huang F. Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11454-11463. [PMID: 31529950 DOI: 10.1021/acs.jafc.9b05691] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-mass spectrometry. A total of 29 volatile compounds were identified by gas chromatography-olfactometry including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds. Further, 2,5-dimethylpyrazine (peanut-like), 3-ethyl-2,5-dimethylpyrazine (roasted nut-like), dimethyl trisulfide (cabbage-like), 4-isothiocyanato-1-butene (pungent and pickle-like), butyrolactone (caramel-like), and benzyl nitrile (pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values ≥1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. Futhermore, this novel approach is applicable in the field of food flavor.
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Affiliation(s)
- Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
| | - Ying-Zheng Yao
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
- Institute of Agro-Products Processing Science and Technology , Sichuan Academy of Agricultural Sciences , Chengdu 610066 , P. R. China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Chang-Qing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education , Shihezi University , Shihezi 832000 , Xinjiang Autonomous Region , P. R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
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10
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van Rijswijck IM, van Mastrigt O, Pijffers G, Wolkers – Rooijackers JC, Abee T, Zwietering MH, Smid EJ. Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance. Food Microbiol 2019; 83:113-121. [DOI: 10.1016/j.fm.2019.04.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/15/2019] [Accepted: 04/21/2019] [Indexed: 11/15/2022]
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11
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Fan Y, Liu W, Xu F, Huang Y, Zhang N, Li K, Hu H, Zhang H. Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China. Cereal Chem 2019. [DOI: 10.1002/cche.10207] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yue Fan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Yanjie Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Nana Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Kang Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
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12
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Lafarge C, Cayot N. Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two "green" methods. Food Sci Nutr 2019; 7:918-929. [PMID: 30918634 PMCID: PMC6418431 DOI: 10.1002/fsn3.831] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 09/07/2018] [Accepted: 09/09/2018] [Indexed: 01/03/2023] Open
Abstract
Some green extraction methods were selected and tested for the extraction of volatile compounds from different samples of the microalga Chlorella vulgaris: ultrasound-assisted liquid-liquid extraction using environment-friendly solvents (LLE) and solid-phase microextraction (SPME). The obtained profiles of volatile chemical compounds were different. Only one molecule was found in common to both extractions. Using the SPME method, the main chemical classes of identified volatile compounds were sulfuric compounds, aldehydes, and alcohols. Using the LLE method, the volatile profile was more balanced with alkanes, fatty acids, terpenes, alcohols, and aldehydes. Multivariate data analyses permitted discrimination among samples. Additionally, the relationship between the physicochemical properties of identified volatile compounds and the methods of extraction was studied. The results showed that the LLE extraction allowed the extraction of volatile compounds having a high boiling point (>160°C) and a high log P (>3). The SPME method was more effective to extract volatile compounds with a low boiling point (<160°C) and a low log P (<3). It is thus necessary to combine several extraction methods to obtain a complete view of the volatile profile for microalgae samples.
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Affiliation(s)
- Céline Lafarge
- AgroSup DijonUMR PAM A02.102Université Bourgogne Franche‐ComtéDijonFrance
| | - Nathalie Cayot
- AgroSup DijonUMR PAM A02.102Université Bourgogne Franche‐ComtéDijonFrance
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13
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Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods. Molecules 2018; 23:molecules23092376. [PMID: 30227669 PMCID: PMC6225290 DOI: 10.3390/molecules23092376] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 09/14/2018] [Accepted: 09/15/2018] [Indexed: 11/17/2022] Open
Abstract
A non-targeted volatile metabolomic approach based on the gas chromatography-quadrupole time of fight-mass spectrometry (GC-QTOF-MS) coupled with two different sample extraction techniques (solid phase extraction and solid phase microextraction) was developed. Combined mass spectra of blueberry wine samples, which originated from two different cultivars, were subjected to orthogonal partial least squares-discriminant analysis (OPLS-DA). Principal component analysis (PCA) reveals an excellent separation and OPLS-DA highlight metabolic features responsible for the separation. Metabolic features responsible for the observed separation were tentatively assigned to phenylethyl alcohol, cinnamyl alcohol, benzenepropanol, 3-hydroxy-benzenethanol, methyl eugenol, methyl isoeugenol, (E)-asarone, (Z)-asarone, and terpenes. Several of the selected markers enabled a distinction in secondary metabolism to be drawn between two blueberry cultivars. It highlights the metabolomic approaches to find out the influence of blueberry cultivar on a volatile composition in a complex blueberry wine matrix. The distinction in secondary metabolism indicated a possible O-methyltransferases activity difference among the two cultivars.
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14
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Wen Y, Ontañon I, Ferreira V, Lopez R. Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. Food Chem 2018; 255:235-241. [DOI: 10.1016/j.foodchem.2018.02.089] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 02/14/2018] [Accepted: 02/15/2018] [Indexed: 12/01/2022]
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15
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Bertuzzi AS, McSweeney PL, Rea MC, Kilcawley KN. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Compr Rev Food Sci Food Saf 2018; 17:371-390. [DOI: 10.1111/1541-4337.12332] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 01/08/2023]
Affiliation(s)
- Andrea S. Bertuzzi
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Paul L.H. McSweeney
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Mary C. Rea
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
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16
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Jastrzembski JA, Bee MY, Sacks GL. Trace-Level Volatile Quantitation by Direct Analysis in Real Time Mass Spectrometry following Headspace Extraction: Optimization and Validation in Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9353-9359. [PMID: 28965401 DOI: 10.1021/acs.jafc.7b03638] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ambient ionization mass spectrometric (AI-MS) techniques like direct analysis in real time (DART) offer the potential for rapid quantitative analyses of trace volatiles in food matrices, but performance is generally limited by the lack of preconcentration and extraction steps. The sensitivity and selectivity of AI-MS approaches can be improved through solid-phase microextraction (SPME) with appropriate thin-film geometries, for example, solid-phase mesh-enhanced sorption from headspace (SPMESH). This work improves the SPMESH-DART-MS approach for use in food analyses and validates the approach for trace volatile analysis for two compounds in real samples (grape macerates). SPMESH units prepared with different sorbent coatings were evaluated for their ability to extract a range of odor-active volatiles, with poly(dimethylsiloxane)/divinylbenzene giving the most satisfactory results. In combination with high-resolution mass spectrometry (HRMS), detection limits for SPMESH-DART-MS under 4 ng/L in less than 30 s acquisition times could be achieved for some volatiles [3-isobutyl-2-methoxypyrazine (IBMP) and β-damascenone]. A comparison of SPMESH-DART-MS and SPME-GC-MS quantitation of linalool and IBMP demonstrates excellent agreement between the two methods for real grape samples (r2 ≥ 0.90), although linalool measurements appeared to also include isobaric interference.
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Affiliation(s)
- Jillian A Jastrzembski
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
| | - Madeleine Y Bee
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
| | - Gavin L Sacks
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
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Stój A, Czernecki T, Domagała D, Targoński Z. Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315590] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna Stój
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, University of Life Sciences, Lublin, Poland
| | - Zdzisław Targoński
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
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Pérez-Torrado R, Barrio E, Querol A. Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids. Crit Rev Food Sci Nutr 2017; 58:1780-1790. [DOI: 10.1080/10408398.2017.1285751] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
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Zhou N, Schifferdecker AJ, Gamero A, Compagno C, Boekhout T, Piškur J, Knecht W. Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery. Int J Food Microbiol 2017; 250:45-58. [DOI: 10.1016/j.ijfoodmicro.2017.03.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 01/03/2023]
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20
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Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity. Int J Food Microbiol 2017; 241:173-180. [DOI: 10.1016/j.ijfoodmicro.2016.10.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 09/27/2016] [Accepted: 10/15/2016] [Indexed: 11/21/2022]
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21
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High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiol 2016; 60:147-59. [DOI: 10.1016/j.fm.2016.07.006] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 07/18/2016] [Accepted: 07/22/2016] [Indexed: 01/08/2023]
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22
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Jastrzembski JA, Sacks GL. Solid Phase Mesh Enhanced Sorption from Headspace (SPMESH) Coupled to DART-MS for Rapid Quantification of Trace-Level Volatiles. Anal Chem 2016; 88:8617-23. [DOI: 10.1021/acs.analchem.6b01787] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jillian A. Jastrzembski
- Department of Food Science, Cornell University, 411 Tower Road, Ithaca, New York 14853, United States
| | - Gavin L. Sacks
- Department of Food Science, Cornell University, 411 Tower Road, Ithaca, New York 14853, United States
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23
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Yang Y, Chu G, Zhou G, Jiang J, Yuan K, Pan Y, Song Z, Li Z, Xia Q, Lu X, Xiao W. Rapid determination of the volatile components in tobacco by ultrasound-microwave synergistic extraction coupled to headspace solid-phase microextraction with gas chromatography-mass spectrometry. J Sep Sci 2016; 39:1173-81. [DOI: 10.1002/jssc.201501185] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 12/24/2015] [Accepted: 01/10/2016] [Indexed: 12/27/2022]
Affiliation(s)
- Yanqin Yang
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
- Department of Chemistry; Zhejiang University; Hangzhou P.R. China
| | - Guohai Chu
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Guojun Zhou
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Jian Jiang
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Kailong Yuan
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Yuanjiang Pan
- Department of Chemistry; Zhejiang University; Hangzhou P.R. China
| | - Zhiyu Song
- College of Chemical Engineering; Zhejiang University of Technology; Hangzhou P.R. China
| | - Zuguang Li
- College of Chemical Engineering; Zhejiang University of Technology; Hangzhou P.R. China
| | - Qian Xia
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Xinbo Lu
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
| | - Weiqiang Xiao
- Technology Center; China Tobacco Zhejiang Industrial CO., LTD; Hangzhou P.R. China
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Sghaier L, Vial J, Sassiat P, Thiebaut D, Watiez M, Breton S, Rutledge DN, Cordella CB. An overview of recent developments in volatile compounds analysis from edible oils: Technique-oriented perspectives. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500508] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Lilia Sghaier
- R&D Center; Lesieur; Coudekerque-Branche France
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
- UMR1145 GENIAL; AgroParisTech; Paris France
| | - Jérôme Vial
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
| | - Patrick Sassiat
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
| | - Didier Thiebaut
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
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Musumeci LE, Ryona I, Pan BS, Loscos N, Feng H, Cleary MT, Sacks GL. Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation. Molecules 2015; 20:12280-99. [PMID: 26154886 PMCID: PMC6332517 DOI: 10.3390/molecules200712280] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 06/29/2015] [Accepted: 06/30/2015] [Indexed: 11/16/2022] Open
Abstract
Analyses of key odorous polyfunctional volatile thiols in wines (3-mercaptohexanol (3-MH), 3-mercaptohexylacetate (3-MHA), and 4-mercapto-4-methyl-2-pentanone (4-MMP)) are challenging due to their high reactivity and ultra-trace concentrations, especially when using conventional gas-chromatography electron impact mass spectrometry (GC-EI-MS). We describe a method in which thiols are converted to pentafluorobenzyl (PFB) derivatives by extractive alkylation and the organic layer is evaporated prior to headspace solid phase microextraction (HS-SPME) and GC-EI-MS analysis. Optimal parameters were determined by response surface area modeling. The addition of NaCl solution to the dried SPME vials prior to extraction resulted in up to less than fivefold improvement in detection limits. Using 40 mL wine samples, limits of detection for 4-MMP, 3-MH, and 3-MHA were 0.9 ng/L, 1 ng/L, and 17 ng/L, respectively. Good recovery (90%–109%) and precision (5%–11% RSD) were achieved in wine matrices. The new method was used to survey polyfunctional thiol concentrations in 61 commercial California and New York State wines produced from V. vinifera (Riesling, Gewürztraminer, Cabernet Sauvignon, Sauvignon blanc and non-varietal rosé wines), V. labruscana (Niagara), and Vitis spp. (Cayuga White). Mean 4-MMP concentrations in New York Niagara (17 ng/L) were not significantly different from concentrations in Sauvignon blanc, but were significantly higher than 4-MMP in other varietal wines.
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Affiliation(s)
- Lauren E Musumeci
- Department of Food Science, Cornell University, Stocking Hall, 411 Tower Road, Ithaca, NY 14853, USA.
| | - Imelda Ryona
- Department of Food Science, Cornell University, Stocking Hall, 411 Tower Road, Ithaca, NY 14853, USA.
| | - Bruce S Pan
- Gallo Winery, 600 Yosemite Boulevard, Modesto, CA 95354, USA.
| | - Natalia Loscos
- Gallo Winery, 600 Yosemite Boulevard, Modesto, CA 95354, USA.
| | - Hui Feng
- Gallo Winery, 600 Yosemite Boulevard, Modesto, CA 95354, USA.
| | | | - Gavin L Sacks
- Department of Food Science, Cornell University, Stocking Hall, 411 Tower Road, Ithaca, NY 14853, USA.
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26
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Recent Advances in the Application of Metabolomics to Studies of Biogenic Volatile Organic Compounds (BVOC) Produced by Plant. Metabolites 2014; 4:699-721. [PMID: 25257996 PMCID: PMC4192688 DOI: 10.3390/metabo4030699] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 08/12/2014] [Accepted: 08/13/2014] [Indexed: 01/03/2023] Open
Abstract
In many plants, biogenic volatile organic compounds (BVOCs) are produced as specialized metabolites that contribute to the characteristics of each plant. The varieties and composition of BVOCs are chemically diverse by plant species and the circumstances in which the plants grow, and also influenced by herbivory damage and pathogen infection. Plant-produced BVOCs are receptive to many organisms, from microorganisms to human, as both airborne attractants and repellants. In addition, it is known that some BVOCs act as signals to prime a plant for the defense response in plant-to-plant communications. The compositional profiles of BVOCs can, thus, have profound influences in the physiological and ecological aspects of living organisms. Apart from that, some of them are commercially valuable as aroma/flavor compounds for human. Metabolomic technologies have recently revealed new insights in biological systems through metabolic dynamics. Here, the recent advances in metabolomics technologies focusing on plant-produced BVOC analyses are overviewed. Their application markedly improves our knowledge of the role of BVOCs in chemosystematics, ecological influences, and aroma research, as well as being useful to prove the biosynthetic mechanisms of BVOCs.
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27
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Elpa D, Durán-Guerrero E, Castro R, Natera R, Barroso CG. Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine. J Sep Sci 2014; 37:1867-72. [DOI: 10.1002/jssc.201400308] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 04/22/2014] [Accepted: 04/23/2014] [Indexed: 11/06/2022]
Affiliation(s)
- Decibel Elpa
- Analytical Chemistry Department; Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence; Polígono Río San Pedro Puerto Real Cádiz Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department; Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence; Polígono Río San Pedro Puerto Real Cádiz Spain
| | - Remedios Castro
- Analytical Chemistry Department; Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence; Polígono Río San Pedro Puerto Real Cádiz Spain
| | - Ramón Natera
- Analytical Chemistry Department; Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence; Polígono Río San Pedro Puerto Real Cádiz Spain
| | - Carmelo G. Barroso
- Analytical Chemistry Department; Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence; Polígono Río San Pedro Puerto Real Cádiz Spain
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28
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Tronchoni J, Medina V, Guillamón JM, Querol A, Pérez-Torrado R. Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations. BMC Genomics 2014; 15:432. [PMID: 24898014 PMCID: PMC4058008 DOI: 10.1186/1471-2164-15-432] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Accepted: 05/27/2014] [Indexed: 11/24/2022] Open
Abstract
Background Comparative transcriptomics and functional studies of different Saccharomyces species have opened up the possibility of studying and understanding new yeast abilities. This is the case of yeast adaptation to stress, in particular the cold stress response, which is especially relevant for the food industry. Since the species Saccharomyces kudriavzevii is adapted to grow at low temperatures, it has been suggested that it contains physiological adaptations that allow it to rapidly and efficiently acclimatise after cold shock. Results In this work, we aimed to provide new insights into the molecular basis determining this better cold adaptation of S. kudriavzevii strains. To this end, we have compared S. cerevisiae and S. kudriavzevii transcriptome after yeast adapted to cold shock. The results showed that both yeast mainly activated the genes related to translation machinery by comparing 12°C with 28°C, but the S. kudriavzevii response was stronger, showing an increased expression of dozens of genes involved in protein synthesis. This suggested enhanced translation efficiency at low temperatures, which was confirmed when we observed increased resistance to translation inhibitor paromomycin. Finally, 35S-methionine incorporation assays confirmed the increased S. kudriavzevii translation rate after cold shock. Conclusions This work confirms that S. kudriavzevii is able to grow at low temperatures, an interesting ability for different industrial applications. We propose that this adaptation is based on its enhanced ability to initiate a quick, efficient translation of crucial genes in cold adaptation among others, a mechanism that has been suggested for other microorganisms. Electronic supplementary material The online version of this article (doi:10.1186/1471-2164-15-432) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | | | | | | | - Roberto Pérez-Torrado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Burjassot, P,O, Box 73E-46100 Valencia, Spain.
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Marquez A, Serratosa MP, Merida J, Zea L, Moyano L. Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines. Talanta 2014; 123:32-8. [DOI: 10.1016/j.talanta.2014.01.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2013] [Revised: 01/22/2014] [Accepted: 01/24/2014] [Indexed: 12/01/2022]
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Chemometrical development and comprehensive validation of a solid phase microextraction/gas chromatography-mass spectrometry methodology for the determination of important free and bound primary aromatics in Greek wines. J Chromatogr A 2013; 1305:244-58. [PMID: 23891382 DOI: 10.1016/j.chroma.2013.07.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 06/28/2013] [Accepted: 07/01/2013] [Indexed: 11/23/2022]
Abstract
In this work, a solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) methodology was developed for the determination of 21 free and glycosidically-bound volatile varietal aroma compounds in wines. Initially, a comparison was made of 5 commercially available SPME fibers for the isolation/preconcentration of the target compounds in the headspace (HS) and direct immersion (DI) modes. The statistical significance of the microextraction variables was evaluated using a 2-level Plackett-Burman experimental design; the most significant variables were further optimized using a modified Simplex procedure. Using the selected conditions, a GC-MS method was fully validated for the quantitative determination of the 21 free primary aroma compounds. The hydrophilic bound precursors were isolated by solid-phase extraction (SPE), enzymatically hydrolyzed to liberate them as the free compounds and further detected by SPME/GC-MS. The method has been successfully applied to the analysis of 20 Greek white wine samples.
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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules 2013; 18:4887-905. [PMID: 23698038 PMCID: PMC6269959 DOI: 10.3390/molecules18054887] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 04/12/2013] [Accepted: 04/19/2013] [Indexed: 11/17/2022] Open
Abstract
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.
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