1
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Ball L, Frey T, Haag F, Frank S, Hoffmann S, Laska M, Steinhaus M, Neuhaus K, Krautwurst D. Geosmin, a Food- and Water-Deteriorating Sesquiterpenoid and Ambivalent Semiochemical, Activates Evolutionary Conserved Receptor OR11A1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15865-15874. [PMID: 38955350 PMCID: PMC11261619 DOI: 10.1021/acs.jafc.4c01515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 06/04/2024] [Accepted: 06/13/2024] [Indexed: 07/04/2024]
Abstract
Geosmin, a ubiquitous volatile sesquiterpenoid of microbiological origin, is causative for deteriorating the quality of many foods, beverages, and drinking water, by eliciting an undesirable "earthy/musty" off-flavor. Moreover, and across species from worm to human, geosmin is a volatile, chemosensory trigger of both avoidance and attraction behaviors, suggesting its role as semiochemical. Volatiles typically are detected by chemosensory receptors of the nose, which have evolved to best detect ecologically relevant food-related odorants and semiochemicals. An insect receptor for geosmin was recently identified in flies. A human geosmin-selective receptor, however, has been elusive. Here, we report on the identification and characterization of a human odorant receptor for geosmin, with its function being conserved in orthologs across six mammalian species. Notably, the receptor from the desert-dwelling kangaroo rat showed a more than 100-fold higher sensitivity compared to its human ortholog and detected geosmin at low nmol/L concentrations in extracts from geosmin-producing actinomycetes.
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Affiliation(s)
- Lena Ball
- TUM
School of Life Sciences, Technical University
of Munich, Freising 85354, Germany
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Tim Frey
- TUM
School of Life Sciences, Technical University
of Munich, Freising 85354, Germany
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
- Tecan
Deutschland GmbH, Crailsheim 74564, Germany
| | - Franziska Haag
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Stephanie Frank
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Sandra Hoffmann
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Matthias Laska
- IFM
Biology, Linköping University, Linköping 581 83, Sweden
| | - Martin Steinhaus
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Klaus Neuhaus
- Core
Facility Microbiome, ZIEL − Institute for Food & Health, Technical University of Munich, Freising 85354, Germany
| | - Dietmar Krautwurst
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
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2
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Huang D, Zheng D, Sun C, Fu M, Wu Y, Wang H, Yu J, Yang Y, Li Y, Wan X, Chen Q. Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea. Food Chem 2024; 445:138620. [PMID: 38382249 DOI: 10.1016/j.foodchem.2024.138620] [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: 10/08/2023] [Revised: 01/12/2024] [Accepted: 01/26/2024] [Indexed: 02/23/2024]
Abstract
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
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Affiliation(s)
- Dongzhu Huang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Dongqiao Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chenyi Sun
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Maoyin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuhan Wu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hong Wang
- Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yunqiu Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yeyun Li
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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3
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Gong D, Prusky D, Long D, Bi Y, Zhang Y. Moldy odors in food - a review. Food Chem 2024; 458:140210. [PMID: 38943948 DOI: 10.1016/j.foodchem.2024.140210] [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: 04/27/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Food products are susceptible to mold contamination, releasing moldy odors. These moldy odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are a mixture of volatile organic compounds (VOCs) released by the fungi themselves, which are the main source of moldy odors in moldy foods. These VOCs are secondary metabolites of fungi and are synthesized through various biosynthetic pathways. Both the fungi themselves and environmental factors affect the release of moldy odors. This review summarized the main components of musty odors in moldy foods and their producing fungi. In addition, this review focused on the functions of moldy volatile organic compounds (MVOCs) and the biosynthetic pathways of the major MVOCs, and summarized the factors affecting the release of MVOCs as well as the detection methods. It expected to provide a basis for ensuring food safety.
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Affiliation(s)
- Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Dov Prusky
- Department of Postharvest and Food Science, Agricultural Research Organization, Volcani Center, Rishon LeZion 7505101, Israel
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China.
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4
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Wen S, Jiang R, An R, Ouyang J, Liu C, Wang Z, Chen H, Ou X, Zeng H, Chen J, Sun S, Cao J, Pu S, Huang J, Liu Z. Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose. Food Res Int 2023; 174:113643. [PMID: 37986484 DOI: 10.1016/j.foodres.2023.113643] [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: 08/23/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Aroma is one of the significant quality factors of dark tea (DT). However, for a single large-leaf tea variety, there are few studies analyzing the effect of pile-fermentation on the aroma quality of DT. The GC × GC-QTOFMS, electronic nose (E-nose) and GC-olfactometry (GC-O) techniques were employed to analysis the difference of tea products before and after pile-fermentation. A total of 149 volatile metabolites (VMs) were identified, with 92 VMs exhibiting differential characteristics. Among these, 31 VMs with OAV > 1.0 were found to be correlated with E-nose results (|r| > 0.8). Additionally, GC-O analysis validated seven major differential metabolites. Notably, naphthalene, 2-methylnaphthalene, and dibenzofuran were found to enhance the woody aroma, while (Z)-4-heptenal, 2-nonenal and 1-hexanol were associated with an increase in mushroom, fatty and sweet odors, respectively. Moreover, 1-octen-3-ol was linked to reducing pungent fishy smell. These findings could provide a certain theoretical basis for understanding the influence of pile-fermentation on the aroma quality of dark tea.
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Affiliation(s)
- Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ran An
- Guangdong Provincial Key Laboratory of Bioengineering Medicine, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Jian Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Hongzhe Zeng
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Songtao Pu
- Yunnan Xiaguantuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
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5
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Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed chocolate products due to their potential positive health benefits. The odor-important compounds and sensory characteristics of minimally processed (unroasted) and conventionally roasted dark chocolates were determined by gas chromatography-olfactometry, aroma extract dilution analysis (AEDA), and stable isotope dilution analysis (SIDA). Except for acetic acid, all odorants had higher odor-activity values (OAVs) in roasted chocolate. Acetic acid, developed during fermentation and drying, had the highest OAV in both chocolates but was better preserved in unroasted chocolate. Compounds making a greater aroma impact on roasted chocolate compared with unroasted chocolate included dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, and 3-methylbutanal. Nine significant sensory attributes in unroasted and roasted chocolates were identified. Vinegar (aroma) and roasted (aroma and aroma by mouth), sweet (taste), and hardness (texture) attributes differed between unroasted and roasted chocolates. The results of this study enforce the embracement of low thermal processes to showcase the inherent flavor potential of cacao beans but also to support the concept of chocolate "terroir" by potentially preserving important aroma compounds developed during fermentation.
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Affiliation(s)
- Marlon F Ac-Pangan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street Southwest, Blacksburg, Virginia 24061, United States
| | - Nicki J Engeseth
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 South Goodwin Avenue, Urbana, Illinois 61801, United States
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States
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6
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Herrera-Rocha F, Fernández-Niño M, Cala MP, Duitama J, Barrios AFG. Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Res Int 2023; 165:112555. [PMID: 36869541 DOI: 10.1016/j.foodres.2023.112555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/10/2023]
Abstract
The global market of chocolate has increased worldwide during the last decade and is expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different varieties of Theobroma cacao L, a plant domesticated more than 4000 years ago in the Amazon rainforest. However, chocolate production is a complex process requiring extensive post-harvesting, mainly involving cocoa bean fermentation, drying, and roasting. These steps have a critical impact on chocolate quality. Standardizing and better understanding cocoa processing is, therefore, a current challenge to boost the global production of high-quality cocoa worldwide. This knowledge can also help cocoa producers improve cocoa processing management and obtain a better chocolate. Several recent studies have been conducted to dissect cocoa processing via omics analysis. A vast amount of data has been produced regarding omics studies of cocoa processing performed worldwide. This review systematically analyzes the current data on cocoa omics using data mining techniques and discusses opportunities and gaps for cocoa processing standardization from this data. First, we observed a recurrent report in metagenomics studies of species of the fungi genus Candida and Pichia as well as bacteria from the genus Lactobacillus, Acetobacter, and Bacillus. Second, our analyzes of the available metabolomics data showed clear differences in the identified metabolites in cocoa and chocolate from different geographical origin, cocoa type, and processing stage. Finally, our analysis of peptidomics data revealed characteristic patterns in the gathered data including higher diversity and lower size distribution of peptides in fine-flavor cocoa. In addition, we discuss the current challenges in cocoa omics research. More research is still required to fill gaps in central matter in chocolate production as starter cultures for cocoa fermentation, flavor evolution of cocoa, and the role of peptides in the development of specific flavor notes. We also offer the most comprehensive collection of multi-omics data in cocoa processing gathered from different research articles.
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Affiliation(s)
- Fabio Herrera-Rocha
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Miguel Fernández-Niño
- Leibniz-Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle, Germany.
| | - Mónica P Cala
- MetCore - Metabolomics Core Facility, Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | - Jorge Duitama
- Systems and Computing Engineering Department, Universidad de Los Andes, Bogotá 111711, Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia.
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7
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Zhai X, Hu Y, Pei Z, Yu J, Li M, Zhang L, Ho CT, Zhang Y, Wan X. Insights into the Key Odorants in Large-Leaf Yellow Tea ( Camellia sinensis) by Application of the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:690-699. [PMID: 36573803 DOI: 10.1021/acs.jafc.2c05881] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of the tea infusion were identified via aroma extract dilution analysis. Sixteen compounds were newly found in LYT infusion. They were present in the highest flavor dilution factors together with 2-ethyl-3,5-dimethylpyrazine. All odorants were quantitated to evaluate their own odor activity values (OAVs). High OAVs were found for 2-methylbutanal (malty, 210), (E,E)-2,4-heptandienal (fatty/flowery, 170), 2-methylpropanal (malty, 120) and 2,3-diethyl-5-methylpyrazine (earthy/roasty, 110). An aroma recombinate consisting of 17 odorants (all OAVs ≥ 1) in an odorless nonvolatile LYT matrix mimicked the overall aroma of the original infusion, verifying the successful characterization of key aroma components in a LYT beverage. The knowledge of key odorants obtained showed potential for simplifying industrial flavor optimization of the LYT product.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Yuemeng Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Ziying Pei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
| | - Chi-Tang Ho
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Yanyan Zhang
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Verfügungsgebäude, 70599, Stuttgart, Germany
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, 230036, China
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8
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Zhang L, Ge F, Zhang S, Li X, Peng X, Zhang X, Zhou Q, Wu Z, Liu B. Potential effects of Cladophora oligoclora Decomposition: Microhabitat variation and Microcystis aeruginosa growth response. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 247:114236. [PMID: 36326555 DOI: 10.1016/j.ecoenv.2022.114236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/19/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
Excessive proliferation of filamentous green algae (FGA) is a new ecological problem in lake systems that have not yet reached a steady state. However, knowledge on how FGA decomposition affects the physical and chemical properties of microhabitats, and whether FGA decomposition stimulates the growth of harmful microalgae in the same niche and promotes the formation of harmful algal blooms remains unclear. In this study, we investigated the decomposing effect of a typical FGA, Cladophora oligoclora, on the density and photosynthetic capacity of Microcystis aeruginosa. C. oligoclora decomposition was characterized under different conditions, namely, unshaded and aerobic, unshaded and anoxic, shaded and anaerobic, and shaded and anoxic, which represented different environmental states in the sedimentation process of decaying C. oligoclora mats from water surface to sediment. The shaded and anaerobic treatment significantly decreased the dissolved oxygen and pH of the culture medium by 66.48 % and 7.21 %, respectively, whereas the conductivity and total organic carbon increased by 71.17 and 70.19 times compared with the control group, respectively. This indicated that the decomposing C. oligoclora deposited at the bottom under dark and anaerobic conditions in natural waters had the greatest impact on the lake environment. Further, the cell density of M. aeruginosa was higher than that in the control group with low concentration (10 % of decomposing solution), whereas the cell density and photosynthetic activity decreased significantly at high concentration of the decomposing solution. Fatty acids and phenolic acids were identified as the main Cyanobacteria-inhibiting active substances in the organic acid components of the decomposing solution. Furthermore, phenol, 4-methyl- and indole compounds were active organic lipophilic compounds in the residue and solution of decomposing C. oligoclora were difficult to degrade. Our findings will be valuable for understanding the succession relationships between FGA and cyanobacteria, which have the same niche in lake ecosystems.
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Affiliation(s)
- Lu Zhang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China
| | - Fangjie Ge
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China
| | - Shuxian Zhang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Xia Li
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China; School of Environmental Studies, China University of Geosciences, Wuhan 430074, PR China
| | - Xue Peng
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Xinyi Zhang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Qiaohong Zhou
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China
| | - Zhenbin Wu
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China; School of Environmental Studies, China University of Geosciences, Wuhan 430074, PR China
| | - Biyun Liu
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, PR China.
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9
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Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I. Decoding the Fine Flavor Properties of Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13730-13740. [PMID: 36255101 DOI: 10.1021/acs.jafc.2c04166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol.
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Affiliation(s)
- Lisa Ullrich
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Bettina Casty
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Amandine André
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Tilo Hühn
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany
| | - Irene Chetschik
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
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Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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11
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Porcelli C, Steinhaus M. Molecular characterisation of an atypical coconut-like odour in cocoa. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03981-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractParallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odour activity values as ratios of the concentrations to the odour threshold values suggested δ-2-decenolactone as the crucial compound. Chiral analysis showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odour threshold value, that is 100 µg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.
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Koval D, Alishevich K, Sasínová K, Ramešová A, Marhons Š, Nešporová T, Čurda L, Kumherová M, Bárta J, Filip V, Kyselka J. Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03907-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Abstract
AbstractThe compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. The compounds 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, and 3-propylphenol known to contribute to smoky off-flavours showed a tendency towards a minor increase during roasting and processing into cocoa liquor. This increase amounted to 1.4-fold at the most, however, was clearly compensated by losses of 30–63% during further processing into chocolate mass and conching. Among the off-flavour compounds identified in mouldy–musty smelling cocoa, faecal, mothball-like 3-methyl-1H-indole showed a clear decrease during roasting and processing into cocoa liquor, at least at rather high roasting temperatures, and a further decrease during processing into chocolate mass and conching. In contrast, faecal, mothball-like 1H-indole substantially increased during roasting and processing into cocoa liquor, namely from concentrations below its odour threshold value to concentrations up to 8 times beyond its odour threshold value. During processing into chocolate mass and conching, 1H-indole remained virtually unchanged. The data suggested that the monitoring of off-flavour compounds at the incoming goods inspection in the chocolate industry should not be limited to the fermented beans as such but additionally include the analysis of a bean sample after test roasting to correctly assess the off-flavour potential of 3-methyl-1H-indole and 1H-indole.
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