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Zeng W, Liu X, Chao Y, Wu Y, Qiu S, Lin B, Liu R, Tang R, Wu S, Xiao Z, Li C. The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics. Food Chem 2024; 447:139046. [PMID: 38518620 DOI: 10.1016/j.foodchem.2024.139046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/02/2024] [Accepted: 03/13/2024] [Indexed: 03/24/2024]
Abstract
The objective of this study was to systematically elucidate the effects of conventional (Cold Pressing, CP; Hot Pressing, HP; Soxhlet Extraction; SE) and novel methods (Microwave-Assisted Extraction, MAE) on the physicochemical properties, bio-active substances, flavor and lipidomics of Camellia oleifera oil (COO). The cold-pressed COO contained the highest contents of squalene (176.38 mg/kg), α-tocopherol (330.52 mg/kg), polyphenols (68.33 mg/kg) and phytosterols (2782.55 mg/kg). Oleic acid was observed as the predominant fatty acid with the content of approximately 80%. HS-GC-IMS identified 47 volatile compounds, including 11 aldehydes, 11 ketones, 11 alcohols, 2 acids, 8 esters, 2 pyrazines, 1 furan, and 1 thiophene. A total of 5 lipid classes and 30 lipid subclasses of 339 lipids were identifed, among which TGs and DGs were observed as the major lipids. In summary, both cold-pressed and microwave-assisted technologies provided high-quality COO with high content of bio-active substances and diglycerides/triglycerides.
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Affiliation(s)
- Wenquan Zeng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Xudong Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yan Chao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yiying Wu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Shukun Qiu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Baining Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Rukuan Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | | | - Suxi Wu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China.
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
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2
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Liu J, Ping Chen Y, He P, Ding Z, Guo Y, Cui S, Ma C, Xie Z, Xia S, Zhang Y, Liu Y, Liu Y. A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal. Food Chem 2024; 442:138349. [PMID: 38266411 DOI: 10.1016/j.foodchem.2023.138349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 12/17/2023] [Accepted: 12/31/2023] [Indexed: 01/26/2024]
Abstract
Hexanal is considered as an important volatile compound indicator for the assessment of freshness and maturity of foods. Therefore, sensitive and stable monitoring of hexanal is highly desired. Herein, an efficient receptor immobilization strategy based on ZIF-8@ Single-walled carbon nanotube (SWCNT) and nanosomes-AuNPs/Prussian blue (PB) was proposed for the development of olfactory biosensors. ZIF-8@SWCNT as dual support materials provided a high density of active sites for nanosomes loading. Moreover, the co-electrodeposition of nanosomes-AuNPs and PB on the sensor interface effectively amplified the electrochemical signal and maintained the activity of the receptor. The combination of ZIF-8@SWCNT with AuNPs/PB imparts excellent sensing performance of the biosensor with a wide detection range of 10-16-10-9 M, a low detection limit of 10-16 M for hexanal, and a long storage stability of 15 days. These results indicate that our biosensor can be a powerful tool for versatile applications in food and other related industries.
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Affiliation(s)
- Jing Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Penglin He
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyu Ding
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Guo
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Songhe Cui
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chao Ma
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhiping Xie
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sun Xia
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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3
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Casadei E, Valli E, Bendini A, Barbieri S, Tucci R, Ferioli F, Gallina Toschi T. Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds. Front Nutr 2024; 11:1353832. [PMID: 38638290 PMCID: PMC11024785 DOI: 10.3389/fnut.2024.1353832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 03/11/2024] [Indexed: 04/20/2024] Open
Abstract
A "green breakthough" at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.
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Affiliation(s)
- Enrico Casadei
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum – Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum – Università di Bologna, Cesena, Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum – Università di Bologna, Cesena, Italy
| | - Sara Barbieri
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
| | - Rosalba Tucci
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
| | - Federico Ferioli
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Science, Alma Mater Studiorum – Università di Bologna, Bologna, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum – Università di Bologna, Cesena, Italy
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Wang J, Liu N, Yang S, Qiu G, Tian H, Sun B. Research progress in the synthesis of stable isotopes of food flavour compounds. Food Chem 2024; 435:137635. [PMID: 37813024 DOI: 10.1016/j.foodchem.2023.137635] [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: 07/30/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/11/2023]
Abstract
Stable isotope dilution analysis (SIDA) is a quantitative method widely used in the determination of food flavour components because of its high efficiency and precision. However, many stable isotope reagents cannot be purchased through commercial channels. In this paper, the basic principle of stable isotope dilution analysis is introduced and its historical progress in food flavour analysis are examined. Then, the preparation methods of stable isotope analysis of food flavour compounds in recent years were compiled. In the literature reviewed, from 2012 to 2022, there were 185 stable isotopes of food flavour compounds used for food flavour analysis, of which 126 compounds can be purchased commercially and 59 compounds must be prepared in the laboratory. This review aims to present the methods used in the synthesis of stable isotopes to facilitate the development of food flavour analysis using stable isotope technology.
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Affiliation(s)
- Junfeng Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Ning Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Shaoxiang Yang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Guo Qiu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
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5
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Jia X, Zhou Q, Huang D, Zhang N, Qu S, An Q, Wang Q, Ren J, Zhang H, Pan S, Fan G. Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology. Food Chem 2024; 430:137090. [PMID: 37557030 DOI: 10.1016/j.foodchem.2023.137090] [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: 05/17/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/11/2023]
Abstract
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC × GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors ≥ 27 and odor activity values ≥ 1 are the unique odorants in EVCO. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal, and d-limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors ≥ 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Dou Huang
- Guangzhou Ingenious Laboratory Technology Co., Ltd., Guangzhou 510530, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shasha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongyan Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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6
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Yin WT, Yang CJ, He XY, Zhao YH, Liu HM, Zhai ZQ, Wang XD. Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil. Food Chem X 2023; 20:101045. [PMID: 38144781 PMCID: PMC10740024 DOI: 10.1016/j.fochx.2023.101045] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 11/24/2023] [Accepted: 12/03/2023] [Indexed: 12/26/2023] Open
Abstract
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6-10 min) created more seed porosity and cell destruction and facilitated more γ-tocopherol release in sesame oil (349.30-408.50 mg/kg) than 200 °C, 20 min hot air (304.90 mg/kg). Microwaves (6-10 min) generated more aromatic heterocyclics (42.40-125.12 mg/kg) and aldehydes (5.15-2.08 mg/kg) in sesame oil than hot air (25.59 mg/kg and 1.34 mg/kg). Microwaves (6 min) produced sesame oil with a stronger roasted sesame flavour, and weaker bitter and burnt flavour than hot air. Microwaves reduced harman (≤775.19 ng/g), norharman (≤1,069.99 ng/g), and benzo(a)pyrene (≤1.59 μg/kg) in sesame oil than hot air (1,319.85 ng/g, 1,168.40 ng/g, and 1.83 μg/kg). Appropriate microwave is a promising alternative to hot air in producing sesame oil with a better sensory profile, more bioactive, and less carcinogenic components.
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Affiliation(s)
- Wen-ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Chen-jia Yang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xin-yun He
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Yu-hang Zhao
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Zhuo-qing Zhai
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
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Hu B, Zhang C, Chu B, Gu P, Zhu B, Qian W, Chang X, Yu M, Zhang Y, Wang X. Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning. Food Chem X 2023; 20:100880. [PMID: 38144744 PMCID: PMC10739928 DOI: 10.1016/j.fochx.2023.100880] [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: 01/19/2023] [Revised: 08/27/2023] [Accepted: 09/13/2023] [Indexed: 12/26/2023] Open
Abstract
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.
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Affiliation(s)
- Binfang Hu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chunhua Zhang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Baijun Chu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Peishan Gu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Wenchao Qian
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiaomin Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiangyu Wang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
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Brkić Bubola K, Lukić I, Krapac M, Koprivnjak O. Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil. Foods 2023; 12:4473. [PMID: 38137278 PMCID: PMC10743142 DOI: 10.3390/foods12244473] [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: 11/13/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.
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Affiliation(s)
- Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Olivera Koprivnjak
- Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
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Liu J, Zhao H, Chang X, Li X, Zhang Y, Zhu B, Wang X. Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS. Food Chem X 2023; 18:100690. [PMID: 37179977 PMCID: PMC10172861 DOI: 10.1016/j.fochx.2023.100690] [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: 12/21/2022] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
The aroma characteristics of seven commercial Chinese sunflower seed oils were investigated in this study using descriptive analysis, headspace solid-phase microextraction coupled with GC-quadrupole-MS (LRMS, low-resolution mass spectrometry), and GC-Orbitrap-MS (HRMS, high-resolution mass spectrometry). GC-Orbitrap-MS quantified 96 compounds, including 18 alcohols, 12 esters, 7 ketones, 20 terpenoids, 11 pyrazines, 6 aldehydes, 6 furans, 6 benzene ring-containing compounds, 3 sulfides, 2 alkanes, and 5 nitrogen-containing compounds. Moreover, 22 compounds including 5 acids, 1 amide, and 16 aldehydes were quantified using GC-Quadrupole-MS. To our knowledge, 23 volatile compounds were reported for the first time in sunflower seed oil. All the seven samples were found to have a 'roasted sunflower seeds' note, 'sunflower seeds aroma' note and 'burnt aroma' note and only five of them had 'fried instant noodles' note, three had 'sweet' note and two had 'puffed food' note. Partial least squares regression was used to screen the candidate key volatiles that caused the aroma differences among these seven samples. It was observed that 'roasted sunflower seeds' note was positively correlated with 1-octen-3-ol, n-heptadehyde and dimethyl sulfone, whereas the 'fried instant noodles' and 'puffed food' demonstrated a positive correlation with pentanal, 3-methylbutanal, hexanal, (E)-2-hexenal and 2-pentylfuran. Our findings provide information to the producers and developers for quality control and improvement of sunflower seed oil.
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Affiliation(s)
- Jiani Liu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Huimin Zhao
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
| | - Xiaomin Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Xiaolong Li
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
| | - Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Corresponding author at: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China (B. Zhu).
| | - Xiangyu Wang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
- Corresponding author at: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China (B. Zhu).
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10
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Ansorena D, Ramírez R, Lopez de Cerain A, Azqueta A, Astiasaran I. Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods 2023; 12:foods12112186. [PMID: 37297430 DOI: 10.3390/foods12112186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.
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Affiliation(s)
- Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
| | - Rubén Ramírez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Adela Lopez de Cerain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Amaya Azqueta
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
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11
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Yao Y, Zheng S, Chi S, Chen F, Cai N, Cai Z, Li Z, Ni H. Characterization of the off-flavor from Pichia pastoris GS115 during the overexpression of an α-l-rhamnosidase. J Ind Microbiol Biotechnol 2023; 50:kuad035. [PMID: 37942557 PMCID: PMC10696632 DOI: 10.1093/jimb/kuad035] [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: 09/29/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
The off-flavor of Pichia pastoris strains is a negative characteristic of proteins overexpressed with this yeast. In the present study, P. pastoris GS115 overexpressing an α-l-rhamnosidase was taken as the example to characterize the off-flavor via sensory evaluation, gas chromatography-mass spectrometer, gas chromatography-olfaction, and omission test. The result showed that the off-flavor was due to the strong sweaty note, and moderate metallic and plastic notes. Four volatile compounds, that is, tetramethylpyrazine, 2,4-di-tert-butylphenol, isovaleric acid, and 2-methylbutyric acid, were identified to be major contributors to the sweaty note. Dodecanol and 2-acetylbutyrolactone were identified to be contributors to the metallic and plastic notes, respectively. It is the first study on the off-flavor of P. pastoris strains, helping understand metabolites with off-flavor of this yeast. Interestingly, it is the first study illustrating 2-acetylbutyrolactone and dodecanol with plastic and metallic notes, providing new information about the aromatic contributors of biological products. IMPORTANCE The methylotrophic yeast Pichia pastoris is an important host for the industrial expression of functional proteins. In our previous studies, P. pastoris strains have been sniffed with a strong off-flavor during the overexpression of various functional proteins, limiting the application of these proteins. Although many yeast strains have been reported with off-flavor, no attention has been paid to characterize the off-flavor in P. pastoris so far. Considering that P. pastoris has advantages over other established expression systems of functional proteins, it is of interest to identify the compounds with off-flavor synthesized in the overexpression of functional proteins with P. pastoris strains. In this study, the off-flavor synthesized from P. pastoris GS115 was characterized during the overexpression of an α-l-rhamnosidase, which helps understand the aromatic metabolites with off-flavor of P. pastoris strains. In addition, 2-acetylbutyrolactone and dodecanol were newly revealed with plastic and metallic notes, enriching the aromatic contributors of biological products. Thus, this study is important for understanding the metabolites with off-flavor of P. pastoris strains and other organisms, providing important knowledge to improve the flavor of products yielding with P. pastoris strains and other organisms. ONE-SENTENCE SUMMARY Characterize the sensory and chemical profile of the off-flavor produced by one strain of P. pastoris in vitro.
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Affiliation(s)
- YuXuan Yao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - ShengLan Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - ShiLin Chi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Ning Cai
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
| | - ZhenZhen Cai
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
| | - Zhipeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, People's Republic of China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, People's Republic of China
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12
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Díaz-Montaña EJ, Aparicio-Ruiz R, Morales MT. Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants (Basel) 2023; 12:antiox12020242. [PMID: 36829801 PMCID: PMC9952243 DOI: 10.3390/antiox12020242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/15/2023] [Accepted: 01/17/2023] [Indexed: 01/26/2023] Open
Abstract
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards.
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13
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Gao P, Bao Y, Wang S, Lei L, Wang B, Xiao L, Cheng K, Wang Y, Zhang S, Dong L. Mechanism of palmitoleic acid oxidation into volatile compounds during heating. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Pengxun Gao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Yuxiang Bao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Shuo Wang
- Dalian Center for Certification and Food and Drug Control Dalian Liaoning China
| | - Liming Lei
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Binchen Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Lin Xiao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Kunya Cheng
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Yian Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Liang Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
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14
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Ríos-Reina R, Aparicio-Ruiz R, Morales MT, García-González DL. Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. Food Chem 2023; 399:133942. [DOI: 10.1016/j.foodchem.2022.133942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/15/2022] [Accepted: 08/10/2022] [Indexed: 12/01/2022]
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15
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Stilo F, Alladio E, Squara S, Bicchi C, Vincenti M, Reichenbach SE, Cordero C, Bizzo HR. Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Validation of a high-throughput method for the accurate quantification of secondary products of lipid oxidation in high-quality hazelnuts (Corylus avellana L.): A robust tool for quality assessment. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Improvement of adzuki bean paste quality by Flavourzyme-mediated enzymatic hydrolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds. Foods 2022; 11:foods11152320. [PMID: 35954084 PMCID: PMC9367921 DOI: 10.3390/foods11152320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 07/28/2022] [Indexed: 11/23/2022] Open
Abstract
To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.
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19
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Jing Q, Huang X, Lu C, Di D. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on
HS‐GC‐IMS. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Quan Jing
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Xin‐Yi Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Cong‐Hui Lu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Duo‐Long Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
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20
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Wang R, Wang L, Zhang L, Wan S, Li C, Liu S. Solvents effect on phenolics, iridoids, antioxidant activity, antibacterial activity, and pancreatic lipase inhibition activity of noni (Morinda citrifolia L.) fruit extract. Food Chem 2022; 377:131989. [PMID: 35008024 DOI: 10.1016/j.foodchem.2021.131989] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/26/2021] [Accepted: 12/29/2021] [Indexed: 11/04/2022]
Abstract
This study focused on the relationship between content levels of phytochemicals and the biological activities of noni (Morinda Citrifolia L.) fruit extracts (NFEs) prepared with traditional solvents and deep eutectic solvents (DESs). The results indicated the total phenolic content in Bet-Gly (Betaine: Glycerol) extracts (11.89 mg GAE/g DW) and total iridoid content in 70% ethanol extracts (26.38 mg CE/g DW) were the highest. A total of 17 compounds were identified and quantified in NFEs. Traditional solvent extracts, except ethyl acetate, exhibited higher antioxidant activities than DESs. Three DES extracts showed higher activities against pancreatic lipase than traditional solvent extracts. Multivariate analysis revealed that the type of extraction solvent exerts a significant influence on the phytochemical compositions and biological activities of NFEs. This study provided valuable information on the efficient extraction of phytochemicals from noni fruits and DESs are promising green solvent for the extraction of bioactive compounds from noni fruits.
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Affiliation(s)
- Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Lin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Sitong Wan
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China.
| | - Sixin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China; School of Science, Hainan University, Haikou 570228, China.
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21
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Pan FG, Chen XM, Pang Y, Yang EQ, Wang SY, Wang Y, Liu BQ. Characterization of volatile compounds in evening primrose oil after γ‐irradiate. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Feng Guang Pan
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Xian Mao Chen
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yong Pang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - En Qi Yang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Su Yin Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yan Fei Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - B. Q. Liu
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
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22
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Yuxiang B, Jian D, Chen X, Wang M, Binchen W, Lin X, Kunya C, Dong L. Detailed Temperature‐dependent Study of Linoleic acid Oxidative Decomposition into Volatile Compounds in the Heating Process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bao Yuxiang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Du Jian
- Food Additives & Ingredients Association(CFAA) Beijing Beijing China
| | - Xu Chen
- Food Additives & Ingredients Association(CFAA) Beijing Beijing China
| | - Meiting Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Wang Binchen
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Xiao Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Cheng Kunya
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Liang Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
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23
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Wang S, Liu H, Xie T, Zhang N, Sun J, Chen H, Sun B. Study on volatile aroma compounds in donkey broths of different stewing time. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haoyue Liu
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Tian Xie
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
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24
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Neugebauer A, Schieberle P, Granvogl M. Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14878-14892. [PMID: 34854681 DOI: 10.1021/acs.jafc.1c02228] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, the key aroma compounds in a premium extra virgin olive oil (PreOO1) eliciting the typical sensory properties were compared to those identified in two off-flavor olive oils obtained from the International Olive Council (IOC). A comparative aroma extract dilution analysis (cAEDA) followed by identification experiments revealed 53 odorants in the musty reference olive oil (MusOO1) and 48 odorants in the fusty/muddy sediment one (FusOO1). Odorants, differing in flavor dilution (FD) factors or showing a high FD factor in at least one of the olive oils, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs; ratio of concentration of an odorant to the respective odor threshold in odorless refined sunflower oil). Aroma recombination and omission experiments revealed 13 key aroma compounds in MusOO1 and 12 in FusOO1. To demonstrate the importance of volatile phenols, 10 phenolic smelling odorants were quantitated in further 13 extra virgin olive oils, in 3 musty and in 13 fusty/muddy sediment defective olive oils, and in 8 olive oils with other off-flavors. Both sensory defects could successfully be discriminated from extra virgin olive oils by applying either a principal component analysis or a hierarchical cluster analysis. Considering possible reaction pathways and all results obtained including Pearson coefficients between the odorant concentrations and the intensities of the defects, specifically 2-methoxyphenol and 4-ethylphenol were proposed as marker compounds for the quality assignment of both types of off-flavors induced by microbial spoilage among the identified key aroma compounds.
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Affiliation(s)
- Anja Neugebauer
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Universität Hohenheim, Fakultät Naturwissenschaften, Garbenstraße 28, D-70599 Stuttgart, Germany
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25
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López‐Mas L, Romero del Castillo R. Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication
Torró d'Agramunt. J SENS STUD 2021. [DOI: 10.1111/joss.12722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laura López‐Mas
- Fundació Miquel Agustí, Campus del Baix Llobregat Castelldefels Spain
- Department d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya (UPC) Castelldefels Spain
| | - Roser Romero del Castillo
- Fundació Miquel Agustí, Campus del Baix Llobregat Castelldefels Spain
- Department d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya (UPC) Castelldefels Spain
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26
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Jia X, Deng Q, Yang Y, Xiang X, Zhou X, Tan C, Zhou Q, Huang F. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil ( Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9043-9055. [PMID: 33523671 DOI: 10.1021/acs.jafc.0c07321] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.
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Affiliation(s)
- Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Yini Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xia Xiang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xinping Zhou
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Chuanbo Tan
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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27
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Stilo F, Jiménez-Carvelo AM, Liberto E, Bicchi C, Reichenbach SE, Cuadros-Rodríguez L, Cordero C. Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8874-8889. [PMID: 34319731 PMCID: PMC8389832 DOI: 10.1021/acs.jafc.1c02981] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 05/21/2023]
Abstract
The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the unique chemical traits of the complex volatile fraction of extra-virgin olive oils from Italian production are captured by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and explored by pattern recognition algorithms. The consistent realignment of untargeted and targeted features of over 73 samples, including oils obtained by different olive cultivars (n = 24), harvest years (n = 3), and processing technologies, provides a solid foundation for sample identification and discrimination based on production region (n = 6). Through a dedicated multivariate statistics workflow, identitation is achieved by two-level partial least-square (PLS) regression, which highlights region diagnostic patterns accounting between 58 and 82 of untargeted and targeted compounds, while sample classification is performed by sequential application of soft independent modeling for class analogy (SIMCA) models, one for each production region. Samples are correctly classified in five of the six single-class models, and quality parameters [i.e., sensitivity, specificity, precision, efficiency, and area under the receiver operating characteristic curve (AUC)] are equal to 1.00.
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Affiliation(s)
- Federico Stilo
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Ana M. Jiménez-Carvelo
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva S/N, Granada E-18071, Spain
- . Phone: +39 011 6707172
| | - Erica Liberto
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Carlo Bicchi
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Stephen E. Reichenbach
- University
of Nebraska, Lincoln, Nebraska 68588, United
States
- GC
Image LLC, Lincoln, Nebraska 68508, United
States
| | - Luis Cuadros-Rodríguez
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva S/N, Granada E-18071, Spain
| | - Chiara Cordero
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
- . Phone: +34 958240797
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28
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A method for gaining a deeper insight into the aroma profile of olive oil. NPJ Sci Food 2021; 5:16. [PMID: 34210992 PMCID: PMC8249399 DOI: 10.1038/s41538-021-00098-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 05/06/2021] [Indexed: 01/18/2023] Open
Abstract
Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid-liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The "two assists" should help to better understand the native aroma profile of EVOO.
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29
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Utz F, Kreissl J, Stark TD, Schmid C, Tanger C, Kulozik U, Hofmann T, Dawid C. Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6588-6600. [PMID: 34085519 DOI: 10.1021/acs.jafc.1c02165] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The whole sensometabolome of a typical dairy milk dessert was decoded to potentially serve as a blueprint for further flavor optimization steps of functional fat-reduced food. By applying the sensomics approach, a wide range of different dairy volatiles, semi and nonvolatiles, were analyzed by ultrahigh-performance liquid chromatography tandem mass spectrometry with or without derivatization presteps. While for volatile sulfur compounds with low odor thresholds, headspace solid-phase microextraction gas chromatography was established, abundant carbohydrates and organic acids were quantified by quantitative 1H nuclear magnetic resonance spectroscopy. Validated quantitation, sensory reconstitution, and omission studies highlighted eight flavor-active compounds, namely, diacetyl, δ-tetra-, δ-hexa-, and δ-octadecalactone, sucrose, galactose, lactic acid, and citric acid as indispensable for flavor recombination. Furthermore, eight odorants (acetaldehyde, acetic acid, butyric acid, methanethiol, phenylacetic acid, dimethyl sulfide, acetoin, and hexanoic acid), all with odor activity values >1, additionally contributed to the overall flavor blueprint. Within this work, a dairy flavor analytical toolbox covering four different high-throughput methods could successfully be established showing potential for industrial applications.
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Affiliation(s)
- Florian Utz
- Chair for Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Johanna Kreissl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Timo D Stark
- Chair for Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Christian Schmid
- Chair for Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Caren Tanger
- Chair for Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, Freising 85354, Germany
| | - Ulrich Kulozik
- Chair for Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, Freising 85354, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising 85354, Germany
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30
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Stilo F, Segura Borrego MDP, Bicchi C, Battaglino S, Callejón Fernadez RM, Morales ML, Reichenbach SE, McCurry J, Peroni D, Cordero C. Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography. J Chromatogr A 2021; 1650:462232. [PMID: 34051578 DOI: 10.1016/j.chroma.2021.462232] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/26/2021] [Accepted: 04/30/2021] [Indexed: 01/08/2023]
Abstract
Comprehensive two-dimensional gas chromatography with parallel mass spectrometry and flame ionization detection (GC × GC-MS/FID) enables effective chromatographic fingerprinting of complex samples by comprehensively mapping untargeted and targeted components. Moreover, the complementary characteristics of MS and FID open the possibility of performing multi-target quantitative profiling with great accuracy. If this synergy is applied to the complex volatile fraction of food, sample preparation is crucial and requires appropriate methodologies capable of providing true quantitative results. In this study, untargeted/targeted (UT) fingerprinting of extra-virgin olive oil volatile fractions is combined with accurate quantitative profiling by multiple headspace solid phase microextraction (MHS-SPME). External calibration on fifteen pre-selected analytes and FID predicted relative response factors (RRFs) enable the accurate quantification of forty-two analytes in total, including key-aroma compounds, potent odorants, and olive oil geographical markers. Results confirm good performances of comprehensive UT fingerprinting in developing classification models for geographical origin discrimination, while quantification by MHS-SPME provides accurate results and guarantees data referability and results transferability over years. Moreover, by this approach the extent of internal standardization procedure inaccuracy, largely adopted in food volatiles profiling, is measured. Internal standardization yielded an average relative error of 208 % for the fifteen calibrated compounds, with an overestimation of + 538% for (E)-2-hexenal, the most abundant yet informative volatile of olive oil, and a -89% and -80% for (E)-2-octenal and (E)-2-nonenal respectively, analytes with a lower HS distribution constant. Compared to existing methods based on 1D-GC, the current procedure offers better separation power and chromatographic resolution that greatly improve method specificity and selectivity and results in lower LODs and LOQs, high calibration performances (i.e., R2 and residual distribution), and wider linear range of responses. As an artificial intelligence smelling machine, the MHS-SPME-GC × GC-MS/FID method is here adopted to delineate extra-virgin olive oil aroma blueprints; an objective tool with great flexibility and reliability that can improve the quality and information power of each analytical run.
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Affiliation(s)
- Federico Stilo
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy
| | - Maria Del Pilar Segura Borrego
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Carlo Bicchi
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy
| | - Sonia Battaglino
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Raquel Maria Callejón Fernadez
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Maria Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Stephen E Reichenbach
- Computer Science and Engineering Department, University of Nebraska - Lincoln, Lincoln, NE, USA; GC Image LLC, Lincoln, NE, USA
| | - James McCurry
- Agilent Technologies, Gas Phase Separations Division, Wilmington DE, USA
| | | | - Chiara Cordero
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy.
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31
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Cecchi L, Migliorini M, Giambanelli E, Cane A, Mulinacci N, Zanoni B. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5155-5166. [PMID: 33902289 PMCID: PMC8278492 DOI: 10.1021/acs.jafc.1c01157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 06/12/2023]
Abstract
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
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Affiliation(s)
- Lorenzo Cecchi
- Department
of NEUROFARBA, 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, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Anna Cane
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Nadia Mulinacci
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Bruno Zanoni
- Department
of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
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32
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Gao C, Li Y, Pan Q, Fan M, Wang L, Qian H. Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103178] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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33
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Casadei E, Valli E, Aparicio-Ruiz R, Ortiz-Romero C, García-González DL, Vichi S, Quintanilla-Casas B, Tres A, Bendini A, Toschi TG. Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107823] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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34
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Ni R, Wang P, Zhan P, Tian H, Li T. Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants. Food Chem 2021; 357:129786. [PMID: 33984740 DOI: 10.1016/j.foodchem.2021.129786] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/04/2021] [Accepted: 04/07/2021] [Indexed: 02/07/2023]
Abstract
Fried mountain pepper (Litsea cubeba (Lour.) Pers.) oil is widely used as a traditional spice flavoring oil in Chinese home cooking. To investigate the effects of different frying temperatures on the aroma of fried mountain pepper oil (FPO), four FPO samples were analyzed by descriptive sensory analysis (DSA), E-nose, gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation. DSA and E-nose results both indicated that significant differences existed among 4 FPOs, among which FPO3 showed superiority in several sensory attributes. 16 and 20 aroma-active compounds were screened by DFA and OAV, respectively. Thereafter, three aroma recombination models were performed, and results indicated the model solution derived from the combination of OAV and DFA was more closely resembled the FPO aroma. Omission tests corroborated the significant contributions of 11 compounds (1-octen-3-ol, linalool, geraniol, nonanal, (E)-2-octenal, citral, citronellal, limonene, α-pinene, β-myrcene and methylheptenone) to the characteristic aroma of FPO.
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Affiliation(s)
- Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710100, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China; Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an 710100, China.
| | - Ting Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
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35
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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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36
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Jacobs DM, van den Berg MA, Hall RD. Towards superior plant-based foods using metabolomics. Curr Opin Biotechnol 2020; 70:23-28. [PMID: 33086174 DOI: 10.1016/j.copbio.2020.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 08/29/2020] [Indexed: 12/16/2022]
Abstract
Metabolomics is proving a useful approach for many of the main future goals in agronomy and food production such as sustainability/crop resilience, food quality, safety, storage, and nutrition. Targeted and/or untargeted small-molecule analysis, coupled to chemometric analysis, has already unveiled a great deal of the complexity of plant-based foods, but there is still 'dark matter' to be discovered. Moreover, state-of-the-art food metabolomics offers insights into the molecular mechanisms underlying sensorial and nutritional characteristics of foods and thus enables higher precision and speed. This review describes recent applications of food metabolomics from fork to farm and focuses on the opportunities these bring to continue food innovation and support the shift to plant-based foods.
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Affiliation(s)
- Doris M Jacobs
- Unilever Foods Innovation Center, Bronland 14, 6708 WH Wageningen, Netherlands.
| | - Marco A van den Berg
- DSM Biotechnology Center, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, Netherlands
| | - Robert D Hall
- Business Unit Bioscience, Wageningen University & Research and Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, Netherlands
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37
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Romero C, Brenes M, García-Serrano P, Montaño A, Medina E, García-García P. Packing black ripe olives in acid conditions. Food Chem 2020; 337:127751. [PMID: 32777575 DOI: 10.1016/j.foodchem.2020.127751] [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: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/01/2020] [Indexed: 11/26/2022]
Abstract
The type of container (airtight and pouches with different O2 permeability) and packing conditions (cover brine, air or N2 atmosphere) has been studied to preserve black ripe olives in acid medium for a year. Unlike the traditional sterilized product, these acidified olives only needed pasteurization to assure its microbial safety, the absence of acrylamide being an additional advantage. Surprisingly, an increase in the oxygen diffusion through the films (i) faded the black color of the olives, (ii) softened the fruit that lost around 33% of its initial firmness in only 6 months, and (iii) produced the lipid́s oxidation forming volatile compounds that transmitted an abnormal flavor which tasters identified as rancid. Therefore, ripe olives in acid medium must be packed in airtight containers such as glass jars, cans o metallic pouches with cover brine or N2 atmosphere. The addition of calcium is recommended to avoid olive softening.
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Affiliation(s)
- Concepción Romero
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Manuel Brenes
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Pedro García-Serrano
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Pedro García-García
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain.
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