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Yan X, Tian Y, Zhao F, Wang R, Zhou H, Zhang N, Wang Y, Shan Z, Zhang C. Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms. Food Chem X 2024; 21:101048. [PMID: 38162036 PMCID: PMC10757262 DOI: 10.1016/j.fochx.2023.101048] [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: 06/07/2023] [Revised: 11/26/2023] [Accepted: 12/03/2023] [Indexed: 01/03/2024] Open
Abstract
Aroma is a key indicator of the quality and value of Pu'er tea. A total of 36 aroma components were detected,which Saccharomyces, Rhizopus, and Aspergillus niger, were in the ratios of 2:1:2, 2:2:2, and 2:3:2 inoculated to ferment Pu'er tea, comparing with natural fermentation. In addition, 12 key aroma compounds were identified by analysing ROAVs. Methoxyphenyl compounds and β-ionone were the primary contributors to the formation of aged and woody aroma when fermenting Pu'er tea naturally or using Rhizopus, while linalool and its oxides, benzyl alcohol, hexanal, and limonene were the primary contributors to the formation of floral and fruity aroma when fermenting Pu'er tea using synergistic fermentation with Saccharomyces, Rhizopus, and Aspergillus niger. This study identified the key aroma components of the Pu'er tea fermented using five methods, which revealed and demonstrated the potential application of synergistic effects of different microorganisms in the changes of aroma of Pu'er tea.
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Affiliation(s)
- Xuehang Yan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yang Tian
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Feng Zhao
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Ruifang Wang
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Hongjie Zhou
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650000, China
| | - Naiming Zhang
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650000, China
| | - Yuefei Wang
- Tea Research Institute, Zhejiang University, Hangzhou, 310058, China
| | - Zhiguo Shan
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Chunhua Zhang
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
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Wang Z, Jin Q, Jiang R, Liu Y, Xie H, Ou X, Li Q, Liu Z, Huang J. Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation. Food Res Int 2024; 177:113854. [PMID: 38225127 DOI: 10.1016/j.foodres.2023.113854] [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: 10/26/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Fu brick tea (FBT) has unique "fungal flower" aroma traits, but its source of crucial aroma compounds is still controversial. Aspergillus cristatus is the dominant fungus that participated in the fermentation of FBT. In this study, volatiles of Aspergillus cristatus and corresponding fermented FBT were examined using GC × GC-Q-TOFMS. A total of 59 volatiles were shared by three strains of Aspergillus cristatus isolated from representative FBT. Among them, 1-octen-3-ol and 3-octanone were the most abundant. A total of 133 volatiles were screened as typical FBT volatiles from three FBTs fermented by the corresponding fungi. Aspergillus cristatus and FBT had only 29 coexisting volatiles, indicating that the volatiles of Aspergillus cristatus could not directly contribute to the aroma of FBT. The results of no significant correlation between volatile content in FBT and volatile content in Aspergillus cristatus suggested that intracellular metabolism of Aspergillus cristatus was not a direct driver of FBT aroma formation. Metabolic pathway analysis and proteomic analysis showed that the aroma in FBT was mainly formed by the enzymatic reaction of extracellular enzymes from Aspergillus cristatus. This study enriched our understanding of Aspergillus cristatus in the aroma formation process of FBT.
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Affiliation(s)
- Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qifang Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
| | - Jian'an Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
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Hou X, Jiang J, Luo C, Rehman L, Li X, Xie X. Advances in detecting fruit aroma compounds by combining chromatography and spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4755-4766. [PMID: 36782102 DOI: 10.1002/jsfa.12498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/13/2023] [Accepted: 02/13/2023] [Indexed: 06/08/2023]
Abstract
Fruit aroma is produced by volatile compounds, which can significantly enhance fruit flavor. These compounds are highly complex and have remarkable pharmacological effects. The synthesis, concentration, type, and quantity of fruit aroma substances are affected by various factors, both abiotic and biotic. To fully understand the aroma substances of various fruits and their influencing factors, detection technology can be used. Many methods exist for detecting aroma compounds, and approaches combining multiple instruments are widely used. This review describes and compares each detection technology and discusses the potential use of combined technologies to provide a comprehensive understanding of fruit aroma compounds and the factors influencing their synthesis. These results can inform the development and utilization of fruit aroma substances. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaolong Hou
- Key Laboratory of Agricultural Microbiology, College of Agriculture, Guizhou University, Guiyang, PR China
| | - Junmei Jiang
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang, PR China
| | - Changqing Luo
- Key Laboratory of Agricultural Microbiology, College of Agriculture, Guizhou University, Guiyang, PR China
| | - Latifur Rehman
- Key Laboratory of Agricultural Microbiology, College of Agriculture, Guizhou University, Guiyang, PR China
- Department of Biotechnology, University of Swabi, Swabi, Pakistan
| | - Xiangyang Li
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang, PR China
| | - Xin Xie
- Key Laboratory of Agricultural Microbiology, College of Agriculture, Guizhou University, Guiyang, PR China
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Sharan S, Zanghelini G, Pernin A, Descharles N, Zotzel J, Bonerz D, Aschoff J, Maillard MN, Saint-Eve A. Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry. Food Res Int 2022; 159:111582. [DOI: 10.1016/j.foodres.2022.111582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/15/2022] [Accepted: 06/24/2022] [Indexed: 11/04/2022]
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5
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Wang C, Li J, Zhang Y, Wu X, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea. Food Chem X 2022; 14:100310. [PMID: 35492251 PMCID: PMC9043642 DOI: 10.1016/j.fochx.2022.100310] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/03/2022] [Accepted: 04/13/2022] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT.
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Affiliation(s)
- Chao Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Juan Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Ya Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xuejiao Wu
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Zhongrong He
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Yin Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xingmin Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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Wang C, Li J, Wu X, Zhang Y, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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7
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Fischer E, Cayot N, Cachon R. Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4493-4508. [PMID: 35384667 DOI: 10.1021/acs.jafc.1c07505] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor. This review aimed to give an overview of the "beany" off-flavor and the potential of microorganisms to decrease it. Twenty-six volatile compounds were identified from the literature as contributing to the "beany" off-flavor, and their formation pathways were identified in a legume matrix, pea. Biotechnological ways to improve the flavor by reducing these volatile compounds were then looked over. As aldehydes and ketones are the main type of compounds directly linked to the "beany" off-flavor, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, these two enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms (Lactobacillus acidophilus, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Streptococcus thermophilus, Saccharomyces cerevisiae, and Gluconobacter suboxydans) was done with a catabolism and a bioinformatical study. Finally, the correlation between the presence of the enzyme and the efficacy to improve the flavor was investigated by comparison with the literature. The presence of ADH and/or ALDH in the strain metabolism seems linked to an odor improvement. Especially, a constitutive enzyme (ADH or ALDH) in the catabolism should give better results, showing that some fermentative types are more inclined to better the flavor. Obligatory fermentative strains, with a constitutive ADH, or acetic acid bacteria, with constitutive ADH and ALDH, show the best results and should be favored to reduce the amount of compounds involved in the "beany" off-flavor and diminish that off-flavor in legume proteins.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
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Fischer E, Cachon R, Cayot N. Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030852. [PMID: 35164147 PMCID: PMC8838068 DOI: 10.3390/molecules27030852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/30/2021] [Accepted: 01/25/2022] [Indexed: 12/19/2022]
Abstract
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A—Light 20 °C) and treatment B in the dark but with a higher temperature (B—Dark 30 °C). For each sampling time (0, 3, 6, 9, 12 months), the volatile compounds were determined using HS-SPME-GC-MS, the odor using direct sniffing, and the color using the measurement of L*, a*, b* parameters. Treatment A was the most deteriorating and led to a strong increase in the total volatile compounds amount, an odor deterioration, and a color change. Furthermore, a tentative correlation between instrumental data on volatile compounds and the perceived odor was proposed. By the representation of volatile compounds sorted by their sensory descriptor, it could be possible to predict an odor change with analytical data.
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Fischer E, Cachon R, Cayot N. Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS. Food Res Int 2021; 150:110760. [PMID: 34865778 DOI: 10.1016/j.foodres.2021.110760] [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: 02/08/2021] [Revised: 09/24/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a calibration step, to determine the global volatile compounds profile of a pea protein isolate at different pH of extraction. At the same time, nine compounds of interest were semi-quantified: hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, 2-pentylfuran, and 2,5-dimethylpyrazine. The variation coefficient of the method for a single fiber was 15%. Semi-quantification was done by external calibration. The global volatile compounds profile was composed of 39 compounds including 13 aldehydes, 9 alcohols, 13 ketones, and 4 furans. The quantification of the nine compounds of interest at different extraction pHs showed the importance of pH for aroma release from pea protein isolates. For example, hexanal release was found 59% higher with extraction using pH 4.5 than with pH 6.5.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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Song NE, Kim MK, Lee KG, Jang HW. Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception. Food Res Int 2021; 141:109942. [PMID: 33641948 DOI: 10.1016/j.foodres.2020.109942] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 11/06/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation-extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography-mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.
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Affiliation(s)
- Nho-Eul Song
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea
| | - Mina K Kim
- Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Hae Won Jang
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Science and Biotechnology, Sungshin Women's University, 55, Dobong-ro 76 ga-gil, Gangbuk-gu, Seoul 01133, Republic of Korea.
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11
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Song S, Fan L, Xu X, Xu R, Jia Q, Feng T. Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry. Foods 2019; 8:foods8030087. [PMID: 30832317 PMCID: PMC6462948 DOI: 10.3390/foods8030087] [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: 01/29/2019] [Revised: 02/24/2019] [Accepted: 02/26/2019] [Indexed: 11/16/2022] Open
Abstract
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935–2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.
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Affiliation(s)
- Shiqing Song
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Li Fan
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Xiaodong Xu
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Rui Xu
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Qian Jia
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Tao Feng
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
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Mutarutwa D, Navarini L, Lonzarich V, Compagnone D, Pittia P. GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:871-881. [PMID: 30019367 DOI: 10.1002/jms.4271] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/16/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Affiliation(s)
- Delvana Mutarutwa
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Luciano Navarini
- Aromalab illycaffè S.p.A., Trieste, Italy
- illycaffè S.p.A., Trieste, Italy
| | | | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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13
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Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J 2018; 12:88. [PMID: 30078060 PMCID: PMC6078380 DOI: 10.1186/s13065-018-0456-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 07/19/2018] [Indexed: 12/25/2022] Open
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day-1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat-green lentil flour (22.21-77.79%) and wheat-red lentil flour (42.62-57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat-red lentil bread, while for the wheat-green lentil composite flour, encouraging results were obtained.
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Affiliation(s)
- Adriana Paucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ovidiu P Moldovan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania.
| | - Sonia A Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Francisc V Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, 300645, Timișoara, Romania
| | - Simona M Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Andruţa E Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
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14
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Cheng H, Chen J, Watkins PJ, Chen S, Wu D, Liu D, Ye X. Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics. Molecules 2018; 23:molecules23071627. [PMID: 29973507 PMCID: PMC6100504 DOI: 10.3390/molecules23071627] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 11/22/2022] Open
Abstract
The dried cubeb berries are widely used as medicinal herb and spicy condiment with special flavor. However, there is a significant definition discrepancy for cubeb berries. In this study, an efficient analytical method to characterize and discriminate two popular cubeb fruits (Litsea cubeba and Piper cubeba) was established. The aroma profiles of cubeb berries were evaluated by different extraction methods including hydro-distillation, simultaneous distillation/extraction, and solid-phase micro-extraction followed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In total, 90 volatile compounds were identified by HD, SDE, and SPME combined with GC-MS. Principal component analysis was further applied and discriminated ambiguous cubeb berries by their unique aromas: Litsea cubeba was characterized by higher level of d-limonene (“fruit, citrus”), citral (“fruit, lemon”) and dodecanoic acid; α-cubebene (“herb”) was identified as a marker compound for Piper cubeba with higher camphor (“camphoraceous”), and linalool (“flower”). Flavor fingerprint combined with PCA could be applied as a promising method for identification of cubeb fruits and quality control for food and medicinal industries.
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Affiliation(s)
- Huan Cheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
| | - Peter J Watkins
- CSIRO Agriculture and Food Nutrition Unit, 671 Sneydes Road, Werribee 3030, Australia.
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
| | - Dan Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China.
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15
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Ma Z, Boye JI, Azarnia S, Simpson BK. Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1121494] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Sorayya Azarnia
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
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16
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Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2605-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Zhu M, Shen X, Chen J, Yang T, Hou R. Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0238] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.
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18
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Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum). FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2013.11.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Du L, Li J, Li W, Li Y, Li T, Xiao D. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Microwave-Assisted Extraction/Dispersive Liquid–Liquid Microextraction Coupled with DSI-GC-IT/MS for Analysis of Essential Oil from Three Species of Cardamom. Chromatographia 2013. [DOI: 10.1007/s10337-013-2608-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Huang Y, Tuo S, Zhao Y, Xiong X, Yang Q, Chen Y, Chen B, Yang H. GC–MS Investigation of the Transfer Behavior of Alkalescent Flavors in Moderate/Low-Tar Cigarettes. Chromatographia 2013. [DOI: 10.1007/s10337-013-2574-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Applications of in vivo and in vitro solid-phase microextraction techniques in plant analysis: A review. Anal Chim Acta 2013; 794:1-14. [DOI: 10.1016/j.aca.2013.05.016] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 05/04/2013] [Accepted: 05/07/2013] [Indexed: 12/11/2022]
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23
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Kraujalytė V, Leitner E, Venskutonis PR. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4728-36. [PMID: 23662795 DOI: 10.1021/jf400152x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate ("fruity" aroma notes), nonanal ("green" notes), unidentified compound possessing "moldy" odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars.
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Affiliation(s)
- Vilma Kraujalytė
- Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania
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24
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Extraction of the Volatile and Semivolatile Compounds in Seeds of Cuminum cyminum L. Using Hydrodistillation Followed by Headspace-Ionic Liquid-Based Single-Drop Microextraction. Chromatographia 2012. [DOI: 10.1007/s10337-012-2335-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Sriti J, Msaada K, Talou T, Faye M, Vilarem G, Marzouk B. Coupled extruder-headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits. Food Chem 2012; 134:2419-23. [DOI: 10.1016/j.foodchem.2012.04.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2011] [Revised: 12/02/2011] [Accepted: 04/07/2012] [Indexed: 11/26/2022]
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26
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Riu-Aumatell M, Vargas L, Vichi S, Guadayol JM, López-Tamames E, Buxaderas S. Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation–extraction (SDE) coupled to GC–MS. Food Chem 2011; 129:557-564. [DOI: 10.1016/j.foodchem.2011.04.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2009] [Revised: 01/25/2011] [Accepted: 04/22/2011] [Indexed: 11/30/2022]
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27
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Azarnia S, Boye JI, Warkentin T, Malcolmson L. Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02764.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Zhang H, Shi Y, Wei S, Wang Y, Zhang H. Ultrasonic nebulization extraction coupled with headspace single-drop microextraction of volatile and semivolatile compounds from the seed of Cuminum cyminum L. Talanta 2011; 85:1081-7. [DOI: 10.1016/j.talanta.2011.05.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 05/07/2011] [Accepted: 05/12/2011] [Indexed: 10/18/2022]
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29
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Azarnia S, Boye JI, Warkentin T, Malcolmson L, Sabik H, Bellido AS. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.041] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Kreuzer HW, Wahl JH, Metoyer CN, Colburn HA, Wahl KL. Detection of acetone processing of castor bean mash for forensic investigation of ricin preparation methods. J Forensic Sci 2010; 55:908-14. [PMID: 20345778 DOI: 10.1111/j.1556-4029.2010.01334.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Samples containing the toxic castor bean protein ricin have been recently seized in connection with biocriminal activity. Analytical methods that enable investigators to determine how the samples were prepared and to match seized samples to potential source materials are needed. One commonly described crude ricin preparation method is acetone extraction of crushed castor beans. Here, we describe the use of solid-phase microextraction and headspace analysis to determine whether castor beans were processed by acetone extraction. We prepared acetone-extracted castor bean mash, along with controls of unextracted mash and mash extracted with nonacetone organic solvents. Samples of acetone-extracted mash and unextracted mash were stored in closed containers for up to 109 days at both room temperature and -20 degrees C, and in open containers at room temperature for up to 94 days. Acetone-extracted bean mash could consistently be statistically distinguished from controls, even after storage in open containers for 94 days.
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Affiliation(s)
- Helen W Kreuzer
- Pacific Northwest National Laboratory, 999 Battelle Blvd, Richland, WA 99352, USA.
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31
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Mwatseteza J, Torto N. Profiling volatile compounds from Mucuna beans by solid phase microextraction and gas chromatography-high resolution time of flight mass spectrometry. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Mendesil E, Bruce TJA, Woodcock CM, Caulfield JC, Seyoum E, Pickett JA. Semiochemicals used in host location by the coffee berry borer, Hypothenemus hampei. J Chem Ecol 2010; 35:944-50. [PMID: 19714284 DOI: 10.1007/s10886-009-9685-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2009] [Revised: 08/20/2009] [Accepted: 08/20/2009] [Indexed: 11/30/2022]
Abstract
The coffee berry borer, Hypothenemus hampei is a serious pest in many coffee growing countries. Electrophysiological and behavioral responses of H. hampei to volatiles of different phenological stages of coffee, Coffea arabica, fruits were studied in order to identify volatile semiochemicals used in host location. Volatiles were collected from different phenological stages of C. arabica fruit by air entrainment. Electrophysiological recordings were made from insect antennae. Behavioral assays were carried out using a Perspex four-arm olfactometer. Insects spent significantly more time in the region of the olfactometer where ripe and dry fruit volatiles were present compared to control regions. Coupled gas chromatography--electroantennography revealed the presence of six electrophysiologically active compounds in C. arabica volatiles. These were identified by using GC and GC-MS as methylcyclohexane, ethylbenzene, nonane, 1-octen-3-ol, (R)-limonene, and (R)-3-ethyl-4-methylpentanol. In the olfactometer bioassay, H. hampei showed a significant response to 3-ethyl-4-methylpentanol, methylcyclohexane, nonane, ethylbenzene, and a synthetic blend of these four compounds. Attraction to the synthetic blend was comparable to that for the natural sample. The significance of the study is discussed in terms of semiochemical based pest management methods of the coffee berry borer.
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Affiliation(s)
- Esayas Mendesil
- Department of Biological Chemistry, Rothamsted Research, Harpenden, Herts AL5 2JQ, UK
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33
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Humston EM, Zhang Y, Brabeck GF, McShea A, Synovec RE. Development of a GC x GC-TOFMS method using SPME to determine volatile compounds in cacao beans. J Sep Sci 2009; 32:2289-95. [PMID: 19569109 DOI: 10.1002/jssc.200900143] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A method to analyze volatile compounds from cacao beans has been developed and evaluated. The method utilizes solid phase micro extraction (SPME) sampling followed by comprehensive 2-D (GC x GC) coupled with TOFMS. For the SPME procedure, a polydimethyl siloxane/divinyl benzene (PDMS/DVB) fiber was implemented. Cacao beans from four geographical origins were studied under two storage conditions, either dry or high moisture. A given cacao bean sample was sealed in a SPME vial and heated for 15 min. Extraction temperatures of 45, 60, 80, and 100 degrees C were analyzed and an optimal extraction temperature of 60 degrees C was determined. Many peaks were found to change as a function of storage conditions with Fisher Ratio analysis. Four representative compounds were identified and quantified (on a relative basis): acetic acid, nonanal, tetramethyl pyrazine, and trimethyl pyrazine. Acetic acid and nonanal were elevated in samples without evident mold on the bean surface, while the two pyrazines were elevated when mold was evident on the bean surface. The results for these comparisons, indicate that metabolism at the bean surface plays a role in the concentration of analytes, and can be readily determined using this analytical technology and methodology.
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34
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Wei Y, Li B, Duan H, Wu X, Yao X. An integrated simultaneous distillation-extraction apparatus for the extraction of essential oils from herb materials and its application in Flos Magnoliae. Biomed Chromatogr 2009; 24:289-93. [PMID: 19634121 DOI: 10.1002/bmc.1286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A large number of herb materials contain essential oils with extensive bioactivities. In this work, an integrated simultaneous distillation-extraction (ISDE) apparatus was developed. To demonstrate its feasibility, the performance of ISDE was evaluated for the extraction of essential oil from Flos Magnoliae and compared with conventional techniques including steam distillation (SD) and simultaneous distillation-extraction (SDE). According to the product yield, the time consumed and the composition of oil, the essential oils isolated by ISDE were better than that obtained by SD and similar to those obtained by SDE. ISDE was also better than SDE due to its simple operation and lower consumption of energy and organic solvent.
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Affiliation(s)
- Yuhui Wei
- Department of Chemistry, Lanzhou University, China
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35
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Zhang Y, Gao B, Zhang M, Shi J, Xu Y. Headspace solid-phase microextraction–gas chromatography–mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.). Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1076-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Wang Y, Mu R, Wang X, Liu S, Fan Z. Chemical composition of volatile constituents of Magnolia grandiflora. Chem Nat Compd 2009. [DOI: 10.1007/s10600-009-9292-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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38
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Oomah BD, Liang LSY, Balasubramanian P. Volatile compounds of dry beans (Phaseolus vulgaris L.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:177-183. [PMID: 17926127 DOI: 10.1007/s11130-007-0059-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2007] [Accepted: 09/25/2007] [Indexed: 05/25/2023]
Abstract
Volatile compounds of uncooked dry bean (Phaseolus vulgaris L.) cultivars representing three market classes (black, dark red kidney and pinto) grown in 2005 were isolated with headspace solid phase microextraction (HS-SPME), and analyzed with gas chromatography mass spectrometry (GC-MS). A total of 62 volatiles consisting of aromatic hydrocarbons, aldehydes, alkanes, alcohols and ketones represented on average 62, 38, 21, 12, and 9 x 10(6) total area counts, respectively. Bean cultivars differed in abundance and profile of volatiles. The combination of 18 compounds comprising a common profile explained 79% of the variance among cultivars based on principal component analysis (PCA). The SPME technique proved to be a rapid and effective method for routine evaluation of dry bean volatile profile.
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Affiliation(s)
- B Dave Oomah
- National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, P.O. Box 5000, Summerland, British Columbia, Canada V0H 1Z0.
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39
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Rellán S, Gago-Martínez A. Improved conditions for the application of solid phase microextraction prior to HPLC-FLD analysis of anatoxin-a. J Sep Sci 2007; 30:2522-8. [PMID: 17763520 DOI: 10.1002/jssc.200700103] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Solid phase microextraction coupled with high performance liquid chromatography with fluorescence detection has been optimized and evaluated for a simple, rapid, and selective analysis of anatoxin-a. Four kinds of fiber (100 microm polydimethylsiloxane, 60 microm polydimethylsiloxane/divinylbenzene, 50 microm Carbowax/templated resin-100, and 85 microm polyacrylate) were evaluated for an efficient extraction of the toxin. Parameters relating to the desorption step, such as desorption mode, solvent composition, time for both static and dynamic desorption, as well as carryover, have been studied and optimized. The derivatization process was investigated using NBD-F as derivatizing reagent. Anatoxin-a derivative was formed when the anatoxin-a-loaded fiber was inserted in a vial containing 5 microL of NBD-F. Variables affecting extraction such us ionic strength, temperature, and time have been also optimized. The results obtained showed linearity in the range of 10-2000 ng and a limit of detection of 0.29 ng/mL in river water. The presented method has been applied to different environmental samples.
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Affiliation(s)
- Sandra Rellán
- Departamento de Química Analítica y Alimentaria, Facultad de Química, Edificio de Ciencias Experimentales, Universidad de Vigo, Vigo, Spain
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