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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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Warner S, Trudelle DM, Nguyen TH, Munafo JP. Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15723-15731. [PMID: 37823576 DOI: 10.1021/acs.jafc.3c04963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Chardonnay marc, a co-product of the wine making industry, has recently garnered attention due to its health-promoting properties and is growing in popularity as a potential healthy and flavorful food ingredient. While previous studies have characterized the odorants in marc skins and identified the key odorants in marc seeds, the key odorants in the skins and stems and the contribution of each component to the whole marc aroma remains unknown. In this study, 27 odorants were identified in marc stems using solvent-assisted flavor evaporation and aroma extract dilution analysis. Four odorants were quantitated employing stable isotope dilution assays, and odor activity values (OAVs) were calculated. An odor simulation model prepared using odorants with OAVs > 1 sensorially matched the aroma of the marc stems. Omission studies showed that 3-methylnonane-2,4-dione, ethyl octanoate, oct-1-en-3-one, (2E,4E)-deca-2,4-dienal, (2E,4E)-nona-2,4-dienal, β-ionone, linalool, hexanal, HDMF, and 3-(methylsulfonyl)propanal were the key odorants in marc skins, while hexanal and 3-methylnonane-2,4-dione were the key odorants in marc stems. Mass balance studies suggested that the skins were the main contributor to the hay, floral, and fruity attributes of the whole marc, the seeds contributed mostly to the fatty attribute, and the stems had a minor contribution.
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Affiliation(s)
- Sarah Warner
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Danielle M Trudelle
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Thien H Nguyen
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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Li ET, Wu HJ, Qin JH, Luo J, Li KB, Cao YZ, Zhang S, Peng Y, Yin J. Involvement of Holotrichia parallela odorant-binding protein 3 in the localization of oviposition sites. Int J Biol Macromol 2023; 242:124744. [PMID: 37148950 DOI: 10.1016/j.ijbiomac.2023.124744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 04/29/2023] [Accepted: 05/01/2023] [Indexed: 05/08/2023]
Abstract
Organic fertilizers-derived volatiles attract Holotrichia parallela during oviposition. However, the mechanisms underlying the perception of oviposition cues in H. parallela remain unclear. Here, H. parallela odorant-binding protein 3 (HparOBP3) was identified as a key OBP. Bioinformatics analysis showed that HparOBP3 clustered together with Holotrichia oblita OBP8. HparOBP3 was mainly expressed in the antennae of both sexes. Recombinant HparOBP3 exhibited distinct binding affinities towards 22 compounds released by organic fertilizers. After 48 h of RNA interference (RNAi), the expression of HparOBP3 in male and female antennae was decreased by 90.77 % and 82.30 %, respectively. In addition, silencing of HparOBP3 significantly reduced the electrophysiological responses and tropism of males to cis-3-hexen-1-ol, 1-hexanol, and (Z)-β-ocimene as well as females to cis-3-hexen-1-ol, 1-hexanol, benzaldehyde, and (Z)-β-ocimene. Molecular docking indicated that hydrophobic residues Leu-83, Leu-87, Phe-108, and Ile-120 of HparOBP3 were important amino acids for interacting with ligands. Mutation of the key residue, Leu-83, significantly diminished the binding ability of HparOBP3. Furthermore, acrylic plastic arena bioassays showed that the attraction and oviposition indexes of organic fertilizers to H. parallela were reduced by 55.78 % and 60.11 %, respectively, after silencing HparOBP3. These results suggest that HparOBP3 is essential in mediating the oviposition behavior of H. parallela.
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Affiliation(s)
- Er-Tao Li
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China
| | - Han-Jia Wu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; Hubei Key Laboratory of Regional Development and Environmental Response, Faculty of Resources and Environmental Science, Hubei University, Wuhan, China
| | - Jian-Hui Qin
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China
| | - Jing Luo
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China
| | - Ke-Bin Li
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China.
| | - Ya-Zhong Cao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China.
| | - Shuai Zhang
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China.
| | - Yu Peng
- Hubei Key Laboratory of Regional Development and Environmental Response, Faculty of Resources and Environmental Science, Hubei University, Wuhan, China.
| | - Jiao Yin
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China.
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Warner S, Munafo JP. Characterization of Key Odorants in Chardonnay Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16316-16322. [PMID: 36512414 DOI: 10.1021/acs.jafc.2c06119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Chardonnay marc, a co-product of the winemaking industry, is a combination of skins, seeds, and stems remaining after the juice is pressed from the grapes. This co-product amounts to over half a million tons per year. Recently, Chardonnay marc has been emerging as a healthy and flavorful food ingredient. The aroma contribution of the seeds to the overall aroma of Chardonnay marc remains unknown. In the present study, 43 odorants were identified in Chardonnay seeds employing aroma extract dilution analysis (AEDA) performed on a distillate prepared by solvent extraction and solvent-assisted flavor evaporation (SAFE) distillation. Of those, 6 odorants with a flavor dilution (FD) factor ≥64 were quantitated using stable isotope dilution assays (SIDAs). The odorants included (2E,4E)-deca-2,4-dienal (fatty, OAV 8028), 3-methylnonane-2,4-dione (hay, OAV 4772), (2E,4E)-nona-2,4-dienal (fatty, OAV 1750), hexanal (green, OAV 1481), linalool (floral, citrus, OAV 28), and 2-phenylethanol (floral, rose, OAV 2). An aroma simulation model was prepared based on the quantitative data, and its aroma was a close match to the Chardonnay seed powder. Omission studies applied to the aroma simulation model showed that hexanal and 3-methylnonane-2,4-dione were the key odorants driving the aroma profile. This research established a foundation for future studies aimed at optimizing the flavor of Chardonnay marc powder.
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Affiliation(s)
- Sarah Warner
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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Holt RR, Barile D, Wang SC, Munafo JP, Arvik T, Li X, Lee F, Keen CL, Tagkopoulos I, Schmitz HH. Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15007-15027. [PMID: 36409321 PMCID: PMC9732887 DOI: 10.1021/acs.jafc.2c04519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.
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Affiliation(s)
- Roberta R Holt
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Torey Arvik
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Xueqi Li
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Fanny Lee
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Carl L Keen
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Ilias Tagkopoulos
- PIPA, LLC, Davis, California 95616, United States
- Department of Computer Science and Genome Center, USDA/NSF AI Institute for Next Generation Food Systems (AIFS), University of California, Davis, Davis, California 95616 United States
| | - Harold H Schmitz
- March Capital US, LLC, Davis, California 95616, United States
- T.O.P., LLC, Davis, California 95616, United States
- Graduate School of Management, University of California, Davis, Davis, California 95616, United States
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