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Lino C, Bongiorno D, Pitonzo R, Indelicato S, Barbera M, Di Gregorio G, Pane D, Avellone G. Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach. Foods 2024; 13:2149. [PMID: 38998654 PMCID: PMC11240965 DOI: 10.3390/foods13132149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 06/26/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base parameters and panel test scores, and evaluated the stability of the biophenols in EVOO. The assessment also took into consideration variations in olive harvesting periods and the influence of four different milling methods. A statistical analysis of the collected data revealed that the cultivar and harvesting period were the primary factors influencing the bio-phenol content, while the milling methods employed did not significantly affect the levels of biophenols in the oils. The panel test results were also illuminating as they were strongly related to the cultivar and polyphenol content. Following the criteria outlined in EC Regulation 432/2012, we selected three samples, each representing one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a time span of 16 months.
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Affiliation(s)
- Claudia Lino
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (C.L.); (R.P.)
| | - David Bongiorno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy;
| | - Rosa Pitonzo
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (C.L.); (R.P.)
| | - Serena Indelicato
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy;
| | - Manfredi Barbera
- Manfredi Barbera & figli S.p.a., Via E. Amari, 55/A, 90139 Palermo, Italy
| | | | - Domenico Pane
- Manfredi Barbera & figli S.p.a., Via E. Amari, 55/A, 90139 Palermo, Italy
| | - Giuseppe Avellone
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (C.L.); (R.P.)
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy;
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2
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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [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: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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3
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Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar EH, Gharby S. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control. Chem Biodivers 2024; 21:e202301697. [PMID: 38345352 DOI: 10.1002/cbdv.202301697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/12/2024] [Indexed: 03/09/2024]
Abstract
Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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Affiliation(s)
- Jamila Gagour
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Otmane Hallouch
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abderrahim Asbbane
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Laila Bijla
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abdellatif Laknifli
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Learn-Han Lee
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo, 315100>, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 >, Konya, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10090>, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, 93002, Tetouan, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
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4
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Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [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: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
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5
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Zhang W, Bai B, Du H, Hao Q, Zhang L, Chen Z, Mao J, Zhu C, Yan M, Qin H, Abd El-Aty A. Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars. Food Chem X 2024; 21:101189. [PMID: 38357376 PMCID: PMC10865235 DOI: 10.1016/j.fochx.2024.101189] [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: 09/26/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Flavor profiles of various Pyrus spp. cultivars exhibit significant variations, yet the underlying flavor-contributing factors remain elusive. In this investigation, a comprehensive approach encompassing metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis was employed to elucidate the flavor disparities among Nanguoli, Korla fragrant pear, and Qiuyueli cultivars and uncover potential flavor contributor. The study comprehensively characterized the categories and concentrations of nonvolatile and volatile metabolites, and 925 metabolites were identified. Flavonoids and esters dominated the highest cumulative response, respectively. Utilizing weighted correlation network analysis (WGCNA), seven highly correlated modules were identified, yielding 407 pivotal metabolites. Further correlation analysis of the differential substances provided potential flavor constituents strongly associated with various sensory attributes; taste factors had a certain association with olfactory characteristics. Our findings demonstrated the manifestation of flavor was a result of the synergistic effect of various compounds; evaluation olfactory flavor necessitated a comprehensive consideration of taste substances.
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Affiliation(s)
- Wenjun Zhang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Bo Bai
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Hongxia Du
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Qian Hao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Lulu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Zilei Chen
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Jiangsheng Mao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Chao Zhu
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Mengmeng Yan
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Hongwei Qin
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - A.M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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6
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Chen X, Zhang W, Quek SY, Zhao L. Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design. Compr Rev Food Sci Food Saf 2023; 22:4004-4029. [PMID: 37350045 DOI: 10.1111/1541-4337.13195] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/02/2023] [Accepted: 05/27/2023] [Indexed: 06/24/2023]
Abstract
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food-ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers' unwillingness to compromise on flavor for health.
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Affiliation(s)
- Xiao Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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7
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Bickel Haase T, Naumann-Gola S, Ortner E, Zorn H, Schweiggert-Weisz U. Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability. Curr Res Food Sci 2023; 7:100549. [PMID: 37522133 PMCID: PMC10382628 DOI: 10.1016/j.crfs.2023.100549] [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: 04/05/2023] [Revised: 06/20/2023] [Accepted: 07/09/2023] [Indexed: 08/01/2023] Open
Abstract
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Both technologies inactivated peroxidase successfully. The colour of the pasteurised pulp was similar to the fresh, while UHT-treated pulp was more brownish. The sensory properties were investigated in detail by descriptive analysis and the identification of aroma-active volatile organic compounds. Fresh pulp revealed the highest aroma intensity for attribute unripe banana-like, whereas UHT-treated pulp scored highest in the intensity of attribute tropical fruit-like. Pasteurised pulp showed strong similarities to the fresh pulp. Fresh cocoa pulp exhibited 74 aroma-active regions identified by GC-MS/O. UHT-treated and pasteurised pulp accounted for 66 and 60 aroma-active regions, respectively. Five identified substances were only found in the fresh and pasteurised pulp, namely: δ-carene, 1-pentanol, 3-(methylthio)propanol, phenol and δ-undecalactone. Similarly, fresh and UHT-treated pulp shared ten exclusive odorants, such as decanal, geraniol, and δ-nonalactone. The pasteurised and UHT-treated pulp shared two compounds, δ-decalactone and 5-(hydroxymethyl)furfural. Furthermore, the thermally treated pulps could be stored at 4 °C and 23 °C for 24 weeks without observing a significant growth of microorganisms. The rate of non-enzymatic browning was higher in samples stored at 23 °C compared to those stored at 4 °C, leading to higher browning indices. We demonstrated that pasteurisation and ultra-high temperature treatment are suitable technologies for the stabilisation of cocoa fruit pulp. These resulted in prolonged shelf-lifes and minimal changes in the sensory prorperties of the treated pulps, characterised by a reduction in the aroma diversities. This work provides important insights for the thermal stabilisation of further side-streams.
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Affiliation(s)
- Thomas Bickel Haase
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, 35392, Giessen, Germany
| | - Susanne Naumann-Gola
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
| | - Eva Ortner
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, 35392, Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, 35392, Giessen, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
- Institute for Nutritional and Food Sciences, University of Bonn, 53115, Bonn, Germany
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8
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Zhang Y, Stöppelmann F, Zhu L, Liang J, Rigling M, Wang X, Jin Q, Zhang Y. A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil. Food Chem 2023; 426:136617. [PMID: 37336098 DOI: 10.1016/j.foodchem.2023.136617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/20/2023] [Accepted: 06/10/2023] [Indexed: 06/21/2023]
Abstract
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding.
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Affiliation(s)
- Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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9
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Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in Hexi Corridor region. Ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol, which were the characteristic aroma substances of Hexi Corridor red wines, had positive effects on the floral aroma of Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec wines. Hexyl alcohol and (Z)-3-hexen-1-ol also contributed to the black berry and spice aromas, while isobutyl acetate opposed the expression of these aromas of Malbec and Cabernet Franc wines. These results showed that the sensory characteristics of floral and black berry are of vital significance in shaping the red wine style of Hexi Corridor, among which ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol are important contributors.
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10
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Hu X, Ayed C, Chen J, Fisk I, Yang N. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chem 2022; 386:132824. [PMID: 35509164 DOI: 10.1016/j.foodchem.2022.132824] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 01/31/2022] [Accepted: 03/24/2022] [Indexed: 11/19/2022]
Abstract
Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochemical effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.
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Affiliation(s)
- Xiaoxue Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ian Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
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11
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Díaz-Montaña EJ, Barbero-López M, Aparicio-Ruiz R, Morales MT. Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? Antioxidants (Basel) 2022; 11:antiox11030550. [PMID: 35326198 PMCID: PMC8944749 DOI: 10.3390/antiox11030550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 02/04/2023] Open
Abstract
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxidant properties, which contribute to human health protection. The addition of plants can change the phenolic profile due to a migration of plant antioxidants to the oil. The aim of this work was to study the evolution of the oxidative process of extra virgin olive oil under mild storage conditions for 8 months, monitoring the individual content of 15 phenols by High Performance Liquid Chromatography (HPLC) and the changes of the phenolic profile of the non-flavoured oil compared with the same flavoured (rosemary and basil) oil. The oxidative alteration was more marked in virgin than in flavoured oils, where it happened slowly. Throughout storage, the behaviour of the phenols varied, resulting in a decrease in their concentration, except in the case of tyrosol and hydroxytyrosol. The addition of plants had an antioxidant effect, slowing down the oxidative process, which prolongs the shelf life of the flavoured oil compared to the unflavoured oil. Furthermore, multivariate statistical analyses allowed the classification and differentiation of the different samples.
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12
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Wu G, Mao R, Zhang Y, Zhu L, Karrar E, Zhang H, Jin Q, Wang X. Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03964-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Huang P, Wang Z, Shi Y, Zhang R, Feng X, Kan J. Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components. J Food Sci 2022; 87:636-650. [PMID: 35040134 DOI: 10.1111/1750-3841.16023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 11/21/2021] [Accepted: 12/02/2021] [Indexed: 11/29/2022]
Abstract
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
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Affiliation(s)
- Pimiao Huang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Zhirong Wang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Yue Shi
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Rui Zhang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Xiya Feng
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Jianquan Kan
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
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15
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Zhang B, Shi X, Zhang Y, Wang Q, Zhou PP, Li YK, Tao YS. The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods. Food Chem 2022; 378:132114. [PMID: 35033709 DOI: 10.1016/j.foodchem.2022.132114] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 11/04/2022]
Abstract
Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results showed that the phenolic acids could inhibit the volatilization of ethyl acetate, and the extent of inhibition was influenced by the concentration and structure of the phenolic compounds. The ultraviolet absorption spectra of the phenolic acids and ethyl acetate confirmed the interaction between the two compounds. The thermodynamic parameters of the interaction implied a spontaneous exothermic interaction, driven primarily by hydrophobic effects. Meanwhile, the results of the fluorescence-quenching analysis indicated electron transfer between the reactants. The quantum chemical investigations revealed negative and positive charge density distributions in the structures of ethyl acetate and the phenolic acids, respectively. These results will provide some data reference and theoretical support for further research on the effects of phenolic acid matrix on other structural esters.
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Affiliation(s)
- Bo Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiao Shi
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yu Zhang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qiang Wang
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Pan-Pan Zhou
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Yun-Kui Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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16
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Huang XH, Luo Y, Zhu XH, Ayed C, Fu BS, Dong XP, Fisk I, Qin L. Dynamic release and perception of key odorants in grilled eel during chewing. Food Chem 2022; 378:132073. [PMID: 35030462 DOI: 10.1016/j.foodchem.2022.132073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/22/2021] [Accepted: 01/03/2022] [Indexed: 11/27/2022]
Abstract
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers' preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel during mastication via an atmospheric pressure chemical ionization mass spectrometry (APCI-MS) connected with a nose interface. The release and perception of odorants during mastication were divided into three distinct phases. Dimethyl sulfide was the main odorant in the first stage. The release and perception of fishy aromas were predominant in the middle and last stages of mastication contributed by trimethylamine, 1-penten-3-ol, and 2-methyl-1-butanol. Chewing behavior experiments suggested that extending the chewing period to >20 s and having a chewing frequency of 2 cycles/s could enhance the aroma delivery of grilled eel and optimize the consumer experience. Consequently, the results explained the relationship between aroma release and the optimal chewing behavior for grilled eel consumption.
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Affiliation(s)
- Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yong Luo
- Department of Otolaryngology, Union Jiangnan Hospital, Wuhan, 430200, China
| | | | - Charfedinne Ayed
- School of Biosciences, University of Nottingham, Nottingham LE12 5RD, United Kingdom
| | - Bao-Shang Fu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ian Fisk
- School of Biosciences, University of Nottingham, Nottingham LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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17
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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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18
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Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Xu Z, Zhou C, Shi H, Zhang H, Bi Y, Xu X. Processing of Flavor-Enhanced Oils: Optimization and Validation of Multiple Headspace Solid-Phase Microextraction-Arrow to Quantify Pyrazines in the Oils. Life (Basel) 2021; 11:life11050390. [PMID: 33925770 PMCID: PMC8145759 DOI: 10.3390/life11050390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/13/2021] [Accepted: 04/20/2021] [Indexed: 11/16/2022] Open
Abstract
An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatography-mass spectrometry (MHS-SPME-arrow-GCMS) analytical protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, pre-incubation temperature, extraction temperature, and time were studied. The feasibility was compared between SPME-arrow and the traditional fiber by loading different sample amounts. It was found that the SPME-arrow was more suitable for the MHS-SPME. The limit of detection (LODs) and limit of quantitation (LOQs) of pyrazines were in the range of 2-60 ng and 6-180 ng/g oil, respectively. The relative standard deviation (RSD) of both intra- and inter-day were lower than 16%. The mean recoveries for spiked pyrazines in rapeseed oil were in the range of 91.6-109.2%. Furthermore, this newly established method of MHS-SPME-arrow was compared with stable isotopes dilution analysis (SIDA) by using [2H6]-2-methyl-pyrazine. The results are comparable and indicate this method can be used for edible oil flavor analysis.
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Affiliation(s)
- Ziyan Xu
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China; (Z.X.); (Y.B.)
| | - Chuan Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China; (C.Z.); (H.S.); (H.Z.)
| | - Haiming Shi
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China; (C.Z.); (H.S.); (H.Z.)
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China; (C.Z.); (H.S.); (H.Z.)
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China; (Z.X.); (Y.B.)
| | - Xuebing Xu
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China; (C.Z.); (H.S.); (H.Z.)
- Correspondence: ; Tel.: +86-21-3115-3256
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20
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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21
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Abstract
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.
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22
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Yang X, Zhu K, Guo H, Geng Y, Lv W, Wang S, Guo Y, Qin P, Ren G. Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry. Food Chem 2021; 348:129086. [PMID: 33508608 DOI: 10.1016/j.foodchem.2021.129086] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 01/06/2021] [Accepted: 01/09/2021] [Indexed: 01/23/2023]
Abstract
Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic profile differences are poorly investigated. The volatile components of 11 quinoa samples were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 120 peaks were detected, with 61 compounds identified. White quinoa liberated a high concentration of volatiles with grass (n-hexanol) and green ((E)-2-octenal, (E)-2-heptenal, etc.) aromas before and after cooking, respectively. Raw flaxen samples uniquely released a caramel compound (cyclotene) and exhibited several sweet and caramel volatiles (decanal, 5-methyl-furfural, and 2-furfural) after cooking. Additionally, cooked black quinoa exerted more fruity substances (methyl hexanoate and phenylacetaldehyde). Orthogonal partial least square discriminant analysis clearly distinguished the samples before and after cooking and differentiated the seeds into different colours. The results confirm the potential of HS-GC-IMS to evaluate volatiles in quinoa and are meaningful for quinoa consumption.
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Affiliation(s)
- Xiushi Yang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kaili Zhu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - Yanlou Geng
- The Semi-arid Agriculture Engineering & Technology Research Centre of P. R. China, Shijiazhuang 050000, China
| | - Wei Lv
- The Semi-arid Agriculture Engineering & Technology Research Centre of P. R. China, Shijiazhuang 050000, China
| | - Siyu Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yuqing Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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23
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Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes. Food Res Int 2020; 137:109593. [PMID: 33233197 DOI: 10.1016/j.foodres.2020.109593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/19/2020] [Accepted: 07/23/2020] [Indexed: 01/18/2023]
Abstract
The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product.
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Affiliation(s)
- Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Victória Perceval Soares
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Daniele de Freitas Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Yasmin Sena Vaz Leães
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Daniel Assumpção Bertuol
- Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil.
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24
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Tamborrino A, Servili M, Leone A, Romaniello R, Perone C, Veneziani G. Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
| | - Alessandro Leone
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Claudio Perone
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Gianluca Veneziani
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
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25
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da Costa JRO, Dal Bosco SM, Ramos RCDS, Machado ICK, Garavaglia J, Villasclaras SS. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method. J Food Sci 2020; 85:3764-3775. [PMID: 32990366 DOI: 10.1111/1750-3841.15467] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/10/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022]
Abstract
Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.
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Affiliation(s)
- Jadson Romualdo Oliveira da Costa
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Simone Morelo Dal Bosco
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Renata Cristina de Souza Ramos
- the Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), Unisinos Avenue, 950, São Leopoldo, RS, 93022-750, Brazil
| | - Isabel Cristina Kasper Machado
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Juliano Garavaglia
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Sebastián Sánchez Villasclaras
- the Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering, University of Jaen (UJA), Campus Las Lagunillas, Jaen, 23071, Spain
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26
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Üçüncüoğlu D, Sivri-Özay D. Geographical origin impact on volatile composition and some quality parameters of virgin olive oils extracted from the "Ayvalık" variety. Heliyon 2020; 6:e04919. [PMID: 32995614 PMCID: PMC7502349 DOI: 10.1016/j.heliyon.2020.e04919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/11/2020] [Accepted: 09/08/2020] [Indexed: 11/17/2022] Open
Abstract
"Ayvalık" is one of the prominent olive cultivar used for producing virgin olive oil (VOO) in Turkey. In this study, 215 olive samples of "Ayvalık" were harvested from 14 different locations in North Aegean Region of Anatolia by hand-picking during three consecutive crop seasons. The early harvested cold press VOO samples were produced at lab-scale and the quality indices (free acidity, peroxide value and spectral absorption at 232, 266, 270 and 274 nm), induction time, colour values, fatty acid and volatile profiles were determined in order to examine changes on composition of the "Ayvalık" olive oils based on their growing area. Characteristically, it was found that volatile fraction of "Ayvalık" VOOs composed of aldehydes (29.72), terpene (12.68), alcohol (11.65), benzene ringed compound (4.71), ketone (3.49), organic acid (2.87), ester (1.84), furan (0.96) compounds on average percentage. It was highlighted with this research 61.84–87.36% of aldehydes, 0.00–91.11% of ketones, 0.00–46.11% of esters, and 34.53–92.06% of alcohols were generated only by lipoxygenase pathway. As a conclusion, Ayvalık VOOs had different chemical composition based on geographic origin. Therefore, it was considered that this work is so promising to directly accelerate that the number of geographic indicated VOOs linked to "Ayvalık" cultivar.
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Affiliation(s)
- Didar Üçüncüoğlu
- Cankiri Karatekin University, Faculty of Engineering, Department of Food Engineering, 18-100, Cankiri, Turkey
| | - Dilek Sivri-Özay
- Hacettepe University, Faculty of Engineering, Department of Food Engineering, 06-850, Ankara, Turkey
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27
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García-Nicolás M, Arroyo-Manzanares N, Arce L, Hernández-Córdoba M, Viñas P. Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case. Foods 2020; 9:foods9091288. [PMID: 32937810 PMCID: PMC7555980 DOI: 10.3390/foods9091288] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil according to its quality. For this purpose, two analytical methods based on headspace gas chromatography (HS-GC) coupled with MS or with IMS have been optimized and characterized for the determination of volatile organic compounds from olive oil samples. Both detectors were compared in terms of sensitivity and selectivity, demonstrating that complementary data were obtained and both detectors have proven to be complementary. MS and IMS showed similar selectivity (10 out of 38 compounds were detected by HS-GC-IMS, whereas twelve compounds were detected by HS-GC-MS). However, IMS presented slightly better sensitivity (Limits of quantification (LOQ) ranged between 0.08 and 0.8 µg g−1 for HS-GC-IMS, and between 0.2 and 2.1 µg g−1 for HS-GC-MS). Finally, the potential of both detectors coupled with HS-GC for classification of olive oil samples depending on its quality was investigated. In this case, similar results were obtained when using both HS-GC-MS and HS-GC-IMS equipment (85.71 % of samples of the external validation set were classified correctly (validation rate)) and, although both techniques were shown to be complementary, data fusion did not improve validation results (80.95% validation rate).
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Affiliation(s)
- María García-Nicolás
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
- Correspondence:
| | - Lourdes Arce
- Department of Analytical Chemistry, Faculty of Science, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, 14071 Córdoba, Spain;
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
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28
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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules 2020; 25:molecules25081969. [PMID: 32340214 PMCID: PMC7221547 DOI: 10.3390/molecules25081969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.
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29
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Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Res Int 2020; 133:109197. [PMID: 32466935 PMCID: PMC7262593 DOI: 10.1016/j.foodres.2020.109197] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 03/18/2020] [Accepted: 03/21/2020] [Indexed: 12/18/2022]
Abstract
Capsaicin is the main bioactive compound in chili pepper that leads to the perception of "spiciness". However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure capsaicin's impact on aroma release during consumption. In vitro studies, using static headspace analysis by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), showed no impact of capsaicin (5 ppm) on the gas-liquid partitioning equilibria of a range of aroma compounds. However, a significant reduction in aroma release was observed in vivo, during oral melting of a model ice cube system (p < 0.05) included 5 ppm capsaicin. The total release of aroma into the nasal cavity was decreased, such that only 49% of 3-methylbutanal, 60% of 1-octen-3-ol and 83% of linalool was released. This is the first evidence of capsaicin's reduction effect on aroma release during consumption. It was also found that 5 ppm capsaicin increased saliva secretion by 75%, which may have led to the dilution of aroma compounds in the mouth and directly impacted the aroma release into the nasal cavity. The most hydrophilic compound (3-methylbutanal) was affected by capsaicin to a greater extent than the hydrophobic compound (linalool), the solvent effect of the additional saliva may explain this.
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30
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Deep eutectic solvents (DES) as green extraction media for antioxidants electrochemical quantification in extra-virgin olive oils. Talanta 2020; 215:120880. [PMID: 32312430 DOI: 10.1016/j.talanta.2020.120880] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 02/24/2020] [Accepted: 02/26/2020] [Indexed: 12/14/2022]
Abstract
A new electroanalytical method has been developed for the determination of polar antioxidant compounds in extra virgin olive oils. This method is based on the extraction of polar antioxidant compounds from extra-virgin olive oils by means of a deep eutectic solvent and their determination by a modified screen-printed electrode platform. The platform sensitivity was increased by modifying the working electrode with MWCNT and TiO2 nanoparticles as modifiers and Nafion as a binder. The platform showed very good sensitivity in detecting polar antioxidant compounds in extra-virgin olive oils in a fairly wide range of concentrations. The measurements were performed by using square wave voltammetry. The extraction was performed without using organic solvents, making the method environmentally friendly. The proposed method has been compared with a common spectrophotometric one, the results appeared in good agreement. The method is sufficiently easy and quick to be used for screening analyses of polar antioxidant compounds in extra-virgin olive oils on the field.
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31
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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int 2019; 126:108686. [DOI: 10.1016/j.foodres.2019.108686] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/29/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
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32
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Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Res Int 2019; 128:108759. [PMID: 31955734 DOI: 10.1016/j.foodres.2019.108759] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 10/13/2019] [Accepted: 10/16/2019] [Indexed: 12/25/2022]
Abstract
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Susana Casal
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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33
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Sakouhi F, Saadi C, Luigi CP, Boukhchina S. Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of
Ouslati
and
Chemlali
Olive Fruits. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Faouzi Sakouhi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Chaima Saadi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Cioni Pier Luigi
- Dipartimento di Chimica Bioorganica e BiofarmaciaUniversita di Pisa Via Bonanno 33 561266 Pisa Italy
| | - Sadok Boukhchina
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
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34
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Vidal AM, Alcalá S, De Torres A, Moya M, Espínola JM, Espínola F. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules 2019; 24:E3587. [PMID: 31590381 PMCID: PMC6804064 DOI: 10.3390/molecules24193587] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 09/30/2019] [Accepted: 10/03/2019] [Indexed: 11/30/2022] Open
Abstract
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.
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Affiliation(s)
- Alfonso M Vidal
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Antonia De Torres
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Juan M Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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35
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Monroy L, López Córdoba C, Araque Marín P, Torijano Gutiérrez S, Zapata Ochoa JA. Caracterización de los compuestos de aroma del aceite de sacha inchi (Plukenetia volubilis L.) por HS-SPME-GC-MS-O. REVISTA COLOMBIANA DE QUÍMICA 2019. [DOI: 10.15446/rev.colomb.quim.v48n3.78979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Se identificaron los componentes aromáticos activos provenientes de muestras comerciales del aceite de sacha inchi, obtenidos de cultivos de Santa Rosa de Osos (Antioquia, Colombia), mediante la técnica de microextracción en fase sólida acoplada a cromatografía de gases, espectrometría de masas y olfatometría (HS-SPME-GC-MS-O). En la optimización de la técnica de extracción se definieron las siguientes condiciones: fibra de SPME de divinilbenceno/ carboxen/polidimetilsiloxano (DVB/CAR/PDMS), temperatura de extracción de 50 °C y tiempo de exposición de 40 min. Bajo estas condiciones, se encontraron un total de 20 compuestos aromáticos activos, donde se destacan el E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-ona, ácido hexanóico y (E,E)-2,4-heptadienal como los componentes con mayor aporte a la formación del aroma del aceite de sacha inchi.
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36
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Oliver-Pozo C, Trypidis D, Aparicio R, García-González DL, Aparicio-Ruiz R. Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2086-2097. [PMID: 30672272 DOI: 10.1021/acs.jafc.9b00477] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Competition and interaction phenomena among volatiles during their adsorption process by solid phase microextraction (SPME) fibers in static headspace sampling procedure (SHS) cast doubt on its ability to quantify virgin olive oil volatiles. SPME fibers being excellent traps, their use was analyzed with a new device allowing the concentration of volatiles in a dynamic headspace sampling procedure (DHS). A central composite experimental design optimized the main variables of the device (4 g sample weight, 40 °C temperature, 150 mL/min flow rate, 50 min adsorption time), while values of the analytical quality control parameters of the method (repeatability, limits of detection and quantification, working range, sensitivity, and resolution) were compared with those ones from static headspace. DHS shows better precision results for aldehydes and alcohols than SHS and allowed analyzing higher concentrations with no problem of saturation. In 19 of 28 compounds analyzed in 50 samples the chromatographic areas were higher when running DHS. The concentration values of volatile compounds in these samples after applying SHS and DHS are discussed together with the ability of the new method for distinguishing virgin olive oil by their categories (extra virgin, virgin, and lampante) by the volatiles quantified in commercial oils.
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Affiliation(s)
- Celia Oliver-Pozo
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide , Edificio 46, Ctra. de Utrera, km. 1 , 41013 Sevilla , Spain
| | - Dimitrios Trypidis
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide , Edificio 46, Ctra. de Utrera, km. 1 , 41013 Sevilla , Spain
- School of Chemistry , Aristotle University of Thessaloniki , 54124 Thessaloniki , Greece
| | - Ramón Aparicio
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide , Edificio 46, Ctra. de Utrera, km. 1 , 41013 Sevilla , Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide , Edificio 46, Ctra. de Utrera, km. 1 , 41013 Sevilla , Spain
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry , Universidad de Sevilla , 41012 Sevilla , Spain
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