Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor

Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. "Green" notes were the most intense, followed by "fatty" and "fruity". Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor.

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB wine fermentation in co-inoculation with yeast starter cultures. Numerous LAB, including Lactiplantibacillus (Lp.) plantarum (9), Limosilactobacillus (Lb.) fermentum (6), Lactococcus (Lc.) lactis (3), Enterococcus (Ec.) hirae (1), Leuconostoc (Le.) mesenteroides (1), and Weissella (Ws.) cibaria (1), were isolated and identified. The isolated strains Lp. plantarum ZFM710 and ZFM715, together with Lb. fermentum ZFM720 and ZFM722, adapted well to unfavourable fermentation environment, including ethanol, osmolality, and acidity stresses, were selected for producing CB wine by co-inoculation with Saccharomyces cerevisiae. During fermentation, the presence of LAB promoted the development of S. cerevisiae, while the population dynamics of LAB in different groups at different stages showed strain-specific differences. Fermentation trials involving LAB yielded a lower ethanol concentration except for Lp. plantarum ZFM715. Compared to the pure S. cerevisiae fermented sample, the addition of LAB led to a clear modulation in organic acid composition. Lb. fermentum strains in co-fermentation led to significant decreases in each classified group of aroma compounds, while Lp. plantarum ZFM715 significantly increased the complexity and intensity of aroma compounds, as well as the intensities of fruity and floral notes. The study selects interesting strains for the design of starter cultures for use in CB wine production, underlining the interest in the selection of autochthonous LAB in fruit wines, with the aim of improving the adaptation of bacteria to specific environmental conditions and shaping the unique traits of the finished products.

Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of Chinese bayberry

In the postharvest storage of Chinese bayberry, microbial loads and exogenous contaminants pose significant challenges, leading to rapid decay and deterioration in quality. This study introduced a synergistic approach, combining ultrasonics and slightly acidic electrolyzed water (US + SAEW), to enhance the postharvest storage quality of Chinese bayberry. This approach was benchmarked against conventional water washing (CW), standalone ultrasonic (US), and slightly acidic electrolyzed water (SAEW) processing. Notably, compared to CW, the US + SAEW method enhanced iprodione and procymidone removal rates by 69.62 % and 72.45 % respectively, improved dirt removal efficiency by 122.87 %, repelled drosophila melanogaster larvae by 58.33 %, and curtailed total bacterial, mold & yeast growth by 78.18 % and 83.09 %. Furthermore, it postponed the appearance of sample decay by 6 days, compared to 4 days for both US and SAEW alone. From a physicochemical perspective, compared to CW-treated samples, US + SAEW processing mitigated weight loss and color deviations, retained hardness, amplified the sugar-acid ratio, augmented activities of phenylalanine ammonia-lyase, superoxide dismutase, and catalase enzymes, suppressed polyphenol oxidase activity and malondialdehyde synthesis, and preserved total phenolic, anthocyanin, and antioxidant levels. These findings underscore the potential of US + SAEW as a strategic tool to preserve the quality of Chinese bayberry during postharvest storage.

Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization.

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF

To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC-MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis, including PCA and OPLS-DA. The volatile compounds 1-pentanol, β-caryophyllene and isopentanol were only detected in IBW. β-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The levels of ethyl octanoate, ethyl nonanoate, and ethyl decanoate were also several times higher in IBW than in FBW. These compounds contributed to the strong bayberry aroma and better fruity flavor of IBW. On the other hand, high levels of ethyl acetate and octanoic acid in FBW, representing pineapple/overripe or sweat odor, were key contributors to the fermented flavor of FBW. Soluble sugars, such as sucrose, D-glucose, and D-tagatose, as well as amino acids, such as L-glutamate and L-aspartate, had much higher levels in IBW. The anthocyanin pigment cyanidin 3-glucoside, which generates red color, was also higher in IBW. On the other hand, most of the differentially expressed alcohols, acids, amino acids, purines/pyrimidines and esters were present in higher concentrations in FBW compared to IBW. This demonstrated that IBW has a much sweeter and more savory taste as well as a better color generated by more anthocyanins, while FBW presents a more acidic and drier taste as well as a complex formation of alcohols and esters. The study also prompts the need for further research on the flavor profiles of IBW and its potential application and market value.

Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties

Phenolic compounds and their derivatives play a major role in the intensity and characteristics of grape (Vitis vinifera) astringency. The present study investigated the relationship between phenolic composition and astringency of six commercial table grape varieties (two of each white-, red-, and black-skinned). Qualitative and quantitative liquid chromatography-mass spectrometry analysis was used to identify the variety-specific phenolic profiles in the skins and total astringency intensity was assessed and described by a trained sensory panel. Thirty phenolic compounds were identified among the six varieties. Principal component analysis of the phenolic profiles revealed that the intensity of astringency of grape skin was positively correlated with catechin, epicatechin, epicatechin-3-O-gallate, and proanthocyanidin dimers B1, B2, and B3. A further orthogonal partial least-squares discrimination analysis of these compounds showed that catechin was the substance most strongly and positively correlated (R = 0.904) with grape skin astringency. PRACTICAL APPLICATION: This study provided a better understanding of the relationships between phenolic composition and table grape astringency and highlighted a potential metabolic marker that could be used as a predictor for the complex astringency sensory attributes of table grape berries.

An overview of the nutritional value, health properties, and future challenges of Chinese bayberry

Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.

Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.

MrTPS3 and MrTPS20 Are Responsible for β-Caryophyllene and α-Pinene Production, Respectively, in Red Bayberry (Morella rubra)

Red bayberry is a sweet, tart fruit native to China and grown widely in the south. The key organic compounds forming the distinctive aroma in red bayberry, are terpenoids, mainly β-caryophyllene and α-pinene. However, the key genes responsible for different terpenoids are still unknown. Here, transcriptome analysis on samples from four cultivars, during fruit development, with different terpenoid production, provided candidate genes for volatile organic compound (VOC) production. Terpene synthases (TPS) are key enzymes regulating terpenoid biosynthesis, and 34 TPS family members were identified in the red bayberry genome. MrTPS3 in chromosome 2 and MrTPS20 in chromosome 7 were identified as key genes regulating β-caryophyllene and α-pinene synthesis, respectively, by qRT-PCR. Subcellular localization and enzyme activity assay showed that MrTPS3 was responsible for β-caryophyllene (sesquiterpenes) production and MrTPS20 for α-pinene (monoterpenes). Notably, one amino acid substitution between dark color cultivars and light color cultivars resulted in the loss of function of MrTPS3, causing the different β-caryophyllene production. Our results lay the foundation to study volatile organic compounds (VOCs) in red bayberry and provide potential genes for molecular breeding.

An Insect- and Rain-Proof Net Raises the Production and Quality of Chinese Bayberry by Preventing Damage From Insects and Altering Bacterial Communities

Chinese bayberry (Myrica rubra) is a popular, nutrient- and antioxidant-rich fruit in Asia. However, it is susceptible to Drosophila during ripening, which disrupts production and causes economic loss. This study compared the effects of insecticides, insect-proof nets (IPNs), and insect- and rain-proof nets (IRPNs) on Chinese bayberry production and quality. Drosophila was absent in fruits from IPN- or IRPN-treated trees but only significantly reduced by insecticides. IPNs and IRPNs significantly increased fruit diameter, weight, edible rate and the Brix/acid ratio, and IRPNs had the strongest effect. Analysis of 16S rDNA showed that fruits collected from differently treated trees had unique bacterial communities. In IRPN fruits, Acetobacter and Gluconobacter were significantly decreased, reducing sugar consumption and disease; in addition, PICRUSt analysis predicted imputed functional profiles related to carbohydrate and nitrogen metabolism and mineral transport for fruit growth and development. This study proposed the use of IRPNs for improving Chinese bayberry production and quality.

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

Nondestructive determination of soluble solids content and pH in red bayberry (Myrica rubra) based on color space

Color has strong relationship with food quality. In this paper, partial least square regression (PLSR) and least square-support vector machine (LS-SVM) models combined with six different color spaces (NRGB, CIELAB, CMY, HSI, I1I2I3, and YCbCr) were developed and compared to predict pH value and soluble solids content (SSC) in red bayberry. The results showed that PLSR and LS-SVM models coupled with color space could predict pH value in red bayberry (r = 0.93-0.96, RMSE = 0.09-0.12, MAE = 0.07-0.09, and MRE = 0.04-0.06). In addition, the minimum errors (RMSE = 0.09, MAE = 0.07, and MRE = 0.04) and maximum correlation coefficient value (r = 0.96) were found with the PLSR based on CMY, I1I2I3, and YCbCr color spaces. For predicting SSC, PLSR models based on CIELAB color space (r = 0.90, RMSE = 0.91, MAE = 0.69 and MRE = 0.12) and HSI color space (r = 0.89, RMSE = 0.95, MAE = 0.73 and MRE = 0.13) were recommended. The results indicated that color space combined with chemometric is suitable to non-destructively detect pH value and SSC of red bayberry.

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

The major aroma-active compounds in clear red raspberry juice were identified by molecular sensory science approaches. Thirty-one aroma-active compounds were identified using detection frequency analysis and aroma extract dilution analysis. Among them, 18 volatiles with aroma activity in red raspberry were identified for the first time, while 14 volatiles with odor activity values (OAVs) ≥ 1 were confirmed as the major aroma-active compounds. Three C6 aldehydes showed the highest detection frequencies of 8, and β-ionone exhibited the highest OAV of 9507 and flavor dilution factor of 512, which indicated that the floral and grassy note could be dominant in overall aroma. Quantitative descriptive analysis suggested that the grassy, floral, woody, and caramel-like notes can be simulated using aroma recombination model 1. Electronic nose analysis also demonstrated that model 1 had closer similarity to the original juice than others. The combination strategy used here would help improve the knowledge of red raspberry aroma.

Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

Effects of ultrasound on physicochemical parameters, ascorbic acid, anthocyanins, polymeric color (PC), 5-hydroxymethylfurfural (HMF), browning degree (BD), color, and superoxide dismutase (SOD) activity of bayberry juice were investigated. Treatments were carried out at amplitude levels from 20 to 100% of total input power (600 W) at 20 kHz for 2–10 min. The results showed that no notable differences in pH, total soluble solids, titratable acidity, and yellowness b∗ values were found in ultrasound-treated samples. The HMF, PC, BD, and L∗ values of bayberry juice obviously increased with enhancing ultrasonic intensity and treatment time. The ascorbic acid exhibited no notable changes after ultrasound treatment at lower intensity levels for short time, while anthocyanins showed an increasing tendency. With increasing ultrasonic intensity and time, antioxidants gradually decreased. Furthermore, the SOD activity apparently increased at short-time treatment and then decreased with ultrasound processing extension.

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, β-myrcene, (E), (Z)-β-ocimene, allo-ocimene, linalool, cosmene, α-terpineol, methyl salicylate, eugenol, and β-damascenone remain high, and increased with the ripening of RC fruit. The contents of 11 bound volatiles decreased during the ripening, and became lower than the contents of their free volatiles in the ripe fruit. The ripe black fruit is closely correlated to the free nonanal, sulcatone, (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, 1-heptanol, 1-nonanol, (E)-linalool oxide (furanoid), and β-damascenone, and bound (E)-2-hexen-1-ol and (E)- β-ocimene. The ripe RC fruit is more fruity and floral than unripe fruit. The gradually hydrolyzed bound volatiles can enhance the fruity, floral, and herbaceous odors. PRACTICAL APPLICATIONS: Rubus coreanus (RC) fruit is a functional natural fruit. Both fresh and processed Rubus coreanus fruits including jams, confitures, wine, yogurt, vinegar, and beverages, as well as ingredients in functional foods or cosmetics have been extensively consumed. However, the free and bound aroma compounds in RC fruit have not been well understood. This work illustrates the contributions of free and bound volatiles to the flavor of RC fruit.

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16-64% (p < 0.05) and more phenolic acids contents (gallic, hydroxybenzoic, and caffeic acid) were observed after ultrasonic thawing. The sensory evaluation revealed texture and aroma deterioration at higher ultrasonic intensities (4 °C:0.074 W/mL; 25 °C:0.123 W/mL) due to increase in viscosity and some volatile compounds in the mango pulp. Ultrasonic thawing treatment at 25 °C reduced thawing time by 51-73% compared to that at 4 °C. Mango pulp processed at 25 °C exhibited better sensory quality and retained 26.5-58.5% more total phenol and 8.7-11.0% more total carotenoid contents. In short, higher ultrasonic intensities (0.074-0.123 W/mL) at a temperature of 25 °C contributed to better thawing efficiency and nutritional quality. The results demonstrated that ultrasound processing at optimized conditions could serve as a potential alternative to conventional thawing processing of mango pulp.

Suppression of Propionibacterium acnes-stimulated proinflammatory cytokines by Chinese bayberry extracts and its active constituent myricetin in human sebocytes in vitro

Myrica rubra Sieb. et Zucc. (Myricaceae), known as Chinese bayberry, is traditionally used as folk medicine in Asian countries. The interaction of Propionibacterium acnes signalling with sebocytes is considered important in the pathogenesis of acne. In the present study, extracts and active compounds of Chinese bayberry were used to determine chemical antioxidant activity and anti-inflammatory effects in P. acnes-stimulated human SZ95 sebocytes. A high-performance liquid chromatography with electrochemical detection system was used to analyse the phenolic composition of bayberry extracts. Accordingly, the flavonols, myricitrin and myricetin, were found to be abundant in the unhydrolysed and hydrolysed extracts of Chinese bayberry fruits, respectively. The anthocyanin cyanidin-3-glucoside was also predominantly found in the unhydrolysed extracts. Quantification of human inflammatory cytokines indicated that cell-free extracts of P. acnes stimulated IL-8 and IL-6 production, which was inhibited by myricetin, rather than its glycoside or anthocyanin. Myricetin also exhibited inhibitory effects in P. acnes-stimulated gene expression of Toll-like receptor (TLR) 2 and protein phosphorylation of p70 S6 kinase. In conclusion, myricetin shows a suppressive effect on P. acnes-induced cytokine production through regulation of the TLR and mammalian target of rapamycin pathways. Myricetin goes beyond previous research findings to potentially modulate inflammatory signalling in human sebocytes. These results will be valuable in developing anti-inflammatory agents against skin acne.

Juices processing characteristics of Chinese bayberry from different cultivars

Fourteen cultivars of bayberry fruits were collected and used to investigate the juice processing characteristics. Results showed that bayberry juices produced from different cultivars were different in juice yield, sugar-acid ratio, phenolic compounds, and sensory quality. The highest juice yield of 84% was obtained from Zaose cultivar, and the highest total phenolic contents were observed in Lizhi juice (2243 mg/L), while Baiyangmei and Shuijing juices showed the lowest phenolic contents. Correlation analysis indicated that the sugar-acid ratio and total sugar were positively correlated with sensory preference, while titratable acidity showed a negative correlation (p < 0.05). Combined with the processing characteristics and sensory preference, Wandao and Biqi were the optimal cultivars for juice processing. The research on the processing characteristics and sensory evaluation of 14 bayberry cultivars could have provided useful information on selecting suitable bayberry cultivars for juice processing.

Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages

The study evaluated the flavor related properties of the Chinese bayberry (Myrica rubra) during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and full-ripe fruit juice showed the lowest antioxidant activities (DPPH, FRAP, and ABTS). Forty-seven volatiles were detected in the different ripening stages of bayberry, and 20 of them were identified as important aroma contributors using GC-MS-O. PCA based on the data of GC-MS and electronic nose allowed to clearly differentiate all the ripening stages. The results also indicated that D-limonene (D3) with "lemon, citrus" note was most closely associated with the unripe bayberry, nonanal (A5, "citrus, flower" note), decanal (A7, "orange" note), β-ocimene (D5, "mushroom" note), and isocaryophyllene (D8, "wood" note) were associated with the mid-ripe bayberry, and the full-ripe bayberry fruit were characterized by hexanal (A1, "green" note), (E)-2-octenal (A4, "green" note), (E)-2-nonenal (A6, "cucumber" note), 1-hexanol (B1, "green" note), (Z)-3-nonen-1-ol (B3, "cucumber" note), and methyl benzoate (C6, "herb" note).

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics

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.

Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars

In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC-MS/MS. Six compounds were identified first in the Chinese olive, with 3-O-galloylquinic acid and geraniin isomers as the most abundant compounds. The results also indicated that the phenolic content (TPC) correlated with the antioxidant properties of Chinese olive fruit extracts. A principal component analysis indicated that the Tantou and Tanxiang cultivars were a valuable source, with high TPC and antioxidant activity, whereas Maken22, Changying, and Green changying cultivars may be eaten fresh and had high sugar and low phenolic contents. This information will be useful for selecting suitable cultivars for industry and the market.