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Schulze LJ, Schäfer U, Beier R, Hartmann B, Wüst M, Krammer GE. Molecular-Sensory Decoding of the Citrus latifolia Aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14874-14886. [PMID: 38885647 DOI: 10.1021/acs.jafc.4c02059] [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: 06/20/2024]
Abstract
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.
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Affiliation(s)
- Lara Joanna Schulze
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
| | - Uwe Schäfer
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Regina Beier
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Beate Hartmann
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
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Rossi M, Caruso F, Thieke N, Belli S, Kim A, Damiani E, Morresi C, Bacchetti T. Examining the Antioxidant and Superoxide Radical Scavenging Activity of Anise, ( Pimpinella anisum L. Seeds), Esculetin, and 4-Methyl-Esculetin Using X-ray Diffraction, Hydrodynamic Voltammetry and DFT Methods. Pharmaceuticals (Basel) 2023; 17:67. [PMID: 38256900 PMCID: PMC10818671 DOI: 10.3390/ph17010067] [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: 12/02/2023] [Revised: 12/19/2023] [Accepted: 12/26/2023] [Indexed: 01/24/2024] Open
Abstract
Pimpinella anisum L., or anise, is a plant that, besides its nutritional value, has been used in traditional medical practices and described in many cultures in the Mediterranean region. A possible reason for anise's therapeutic value is that it contains coumarins, which are known to have many biomedical and antioxidant properties. HPLC analysis in our laboratory of the anise extract shows the presence of the coumarin esculetin. We used a hydrodynamic voltammetry rotating ring-disk electrode (RRDE) method to measure the superoxide scavenging abilities of anise seeds and esculetin, which has marked scavenging activity. A related coumarin, 4-methyl-esculetin, also showed strong antioxidant activity as measured by RRDE. Moreover, this study includes the X-ray crystal structure of esculetin and 4-methyl-esculetin, which reveal the H-bond and the stacking intermolecular interactions of the two coumarins. Coordinates of esculetin crystal structure were used to perform a DFT study to arrive at the mechanism of superoxide scavenging. Besides performing a H(hydroxyl) abstraction in esculetin position 6 by superoxide, the scavenging also includes the presence of a second superoxide radical in a π-π approach. Both rings of esculetin were explored for this attack, but only the pyrone ring was effective. As a result, one product of esculetin scavenging is H2O2 formation, while the second superoxide remains π-π trapped within the pyrone ring to form an esculetin-η-O2 complex. Comparison with other coumarins shows that subtle structural differences in the coumarin framework can imply marked differences in scavenging. For instance, when the catechol moiety of esculetin (position 6,7) is shifted to position 7,8 in 4-methyl-7,8-dihydroxy coumarin, that coumarin shows a superoxide dismutase action, which, beside H2O2 formation, includes the formation and elimination of a molecule of O2. This is in contrast with the products formed through esculetin superoxide scavenging, where a second added superoxide remains trapped, and forms an esculetin-η-O2 complex.
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Affiliation(s)
- Miriam Rossi
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA; (F.C.); (N.T.)
| | - Francesco Caruso
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA; (F.C.); (N.T.)
| | - Natalie Thieke
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA; (F.C.); (N.T.)
| | - Stuart Belli
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA; (F.C.); (N.T.)
| | - Alana Kim
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA; (F.C.); (N.T.)
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (E.D.); (T.B.)
| | - Camilla Morresi
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (E.D.); (T.B.)
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (E.D.); (T.B.)
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Zhang Y, Li X, Zhao Z, E H, Fan T, Dong H, He X, Zhao X, Tang L, Zhou C. Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS. Food Chem X 2023; 20:100961. [PMID: 38144828 PMCID: PMC10740039 DOI: 10.1016/j.fochx.2023.100961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 10/03/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometry method was used to detect and relatively quantify the metabolites in both morel cultivars. A total of 631 non-volatile compounds and 242 volatile compounds were identified. The odor activity value was calculated to assess the contribution of key odor volatile. The results indicated that M. importuna had a sweeter flavor than M. sextelata. The former posed more prominent mushroom flavor than the latter based on the correlation analysis of the metabolites. The flavor differences of the two morel cultivars are highly relevant with the content of lipids, carbohydrates, amino acids and derivatives, alcohols and ketones. This study provides new insights into the theoretical basis for the flavor differences in both morel cultivars.
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Affiliation(s)
- Yanmei Zhang
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiaobei Li
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Zhiyong Zhao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Hengchao E
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Tingting Fan
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Hui Dong
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiangwei He
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiaoyan Zhao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Lihua Tang
- Institute of Edible Fungi, National Engineering Research Centre of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Changyan Zhou
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
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Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon 2023; 9:e19056. [PMID: 37664728 PMCID: PMC10469958 DOI: 10.1016/j.heliyon.2023.e19056] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023] Open
Abstract
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
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Affiliation(s)
- Ozlem Kilic-Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye
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Haag F, Frey T, Hoffmann S, Kreissl J, Stein J, Kobal G, Hauner H, Krautwurst D. The multi-faceted food odorant 4-methylphenol selectively activates evolutionary conserved receptor OR9Q2. Food Chem 2023; 426:136492. [PMID: 37295052 DOI: 10.1016/j.foodchem.2023.136492] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/24/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023]
Abstract
4-Methylphenol is a food-related odor-active volatile with a high recognition factor, due to its horse stable-like, fecal odor quality. Its ambivalent hedonic impact as key aroma compound, malodor, and semiochemical has spurred the search for its cognate, chemosensory odorant receptors across species. A human odorant receptor for the highly characteristic 4-methylphenol has been elusive. Here, we identified and characterized human receptor OR9Q2 to be tuned to purified 4-methylphenol, but not to its contaminant isomer 3-methylphenol. This highly selective function of OR9Q2 complements an exclusive phenol detection gap in the ancient, most broadly tuned human odorant receptor OR2W1. Moreover, a 4-methylphenol function is evolutionary conserved in phylogenetically related OR9Q2 orthologs from chimpanzee, mouse, and cow. Notably, the cow receptor outperformed human OR9Q2 10-fold in signal strength, consonant with previous reports of 4-methylphenol as a bovine pheromone. Our results suggest OR9Q2 as best sensor for the key food odorant, malodor, and semiochemical 4-methylphenol.
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Affiliation(s)
- Franziska Haag
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Tim Frey
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Sandra Hoffmann
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Johanna Kreissl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Jörg Stein
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Gerd Kobal
- Gerd Kobal FRH Consulting LLC, 3124 Rock Cress Lane, Sandy Hook, VA23153, USA
| | - Hans Hauner
- Institute of Nutritional Medicine, Else Kröner Fresenius Center of Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992 Munich, Germany
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
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6
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Zhang Z, Liang M, Liu B, Wu Y, Wang R, Liu Y. Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science. Food Chem 2023; 403:134383. [DOI: 10.1016/j.foodchem.2022.134383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
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Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics. Compr Rev Food Sci Food Saf 2023; 22:233-259. [PMID: 36398756 DOI: 10.1111/1541-4337.13068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 09/10/2022] [Accepted: 10/11/2022] [Indexed: 11/19/2022]
Abstract
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.
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Affiliation(s)
- José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Elisabeth Koussissi
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | | | - Eric Brouwer
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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Shang Z, Liu C, Qiao X, Ye M. Chemical analysis of the Chinese herbal medicine licorice (Gan-Cao): An update review. JOURNAL OF ETHNOPHARMACOLOGY 2022; 299:115686. [PMID: 36067839 DOI: 10.1016/j.jep.2022.115686] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/24/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Licorice, called Gan-Cao in China, is one of the most popular traditional herbal medicines. It is derived from the dried roots and rhizomes of Glycyrrhiza uralensis, G. glabra, and G. inflata. Licorice is recorded in the pharmacopoeias of China, Japan, US, and Europe. AIM This review updates research progress of licorice from the perspectives of chemical analysis, quality evaluation, drug metabolism, and pharmacokinetic studies from 2009 to April 2022. MATERIALS AND METHODS Both English and Chinese literatures were collected from databases including PubMed, Elsevier, Web of Science, and CNKI (Chinese). Licorice, extraction, structural characterization/identification, quality control, metabolism, and pharmacokinetics were used as keywords. RESULTS Newly developed analytical methods, including LC/UV, 2DLC, LC/MS, GC/MS, and mass spectrometry imaging (MSI) for chemical analysis of licorice were summarized. CONCLUSION This review provides a comprehensive summary on chemical analysis of licorice.
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Affiliation(s)
- Zhanpeng Shang
- State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing, 100191, China
| | - Chenrui Liu
- State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing, 100191, China
| | - Xue Qiao
- State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing, 100191, China.
| | - Min Ye
- State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing, 100191, China; Yunnan Baiyao International Medical Research Center, Peking University, 38 Xueyuan Road, Beijing, 100191, China.
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Cheng A, Lei S, Zhu J, Lu J, Paine MF, Xie W, Ma X. Chemical basis of pregnane X receptor activators in the herbal supplement Gancao (licorice)☆. LIVER RESEARCH 2022. [DOI: 10.1016/j.livres.2022.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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10
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Wei H, Wei Y, Qiu X, Yang S, Chen F, Ni H, Li Q. Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: understanding the role of cooking method. Food Chem 2022; 402:134015. [DOI: 10.1016/j.foodchem.2022.134015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 07/24/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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11
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Sew SW, Lu Y, Taniasuri F, Liu SQ. Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Schicker D, Blankenagel S, Zimmer C, Hauner H, Freiherr J. Less is more: Removing a modality of an expected olfactory-visual stimulation enhances brain activation. Hum Brain Mapp 2022; 43:2567-2581. [PMID: 35142405 PMCID: PMC9057098 DOI: 10.1002/hbm.25806] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 11/06/2022] Open
Abstract
In recent years, multisensory integration of visual and olfactory stimuli has extensively been explored resulting in the identification of responsible brain areas. As the experimental designs of previous research often include alternating presentations of unimodal and bimodal stimuli, the conditions cannot be regarded as completely independent. This could lead to effects of an expected but surprisingly missing sensory modality. In our experiment, we used a common functional magnetic resonance imaging (fMRI) study design with alternating strong unimodal and bimodal olfactory-visual food stimuli, in addition to a slight overhang of the bimodal stimuli in an effort to examine the effects of removing a visual or olfactory congruent stimulus for older people (41-83 years). Our results suggest that the processing of olfactory and visual stimuli stays intact over a wide age-range and that the utilization of strong stimuli does not lead to superadditive multisensory integration in accordance with the principle of inverse effectiveness. However, our results demonstrate that the removal of a stimulus modality leads to an activation of additional brain areas. For example, when the visual stimulus modality is missing, the right posterior superior temporal gyrus shows higher activation, whereas the removal of the olfactory stimulus modality leads to higher activation in the amygdala/hippocampus and the postcentral gyrus. These brain areas are related to attention, memory, and the search of the missing stimulus. Consequently, careful attention must be paid to the design of a valid, multimodal sensory experiment while also controlling for cognitive expectancy effects that might confound multimodal results.
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Affiliation(s)
- Doris Schicker
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sonja Blankenagel
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Plant Breeding, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Claus Zimmer
- Department of Diagnostic and Interventional Neuroradiology, School of Medicine, Klinikum rechts der Isar, Technical University of Munich, Munich, Germany
| | - Hans Hauner
- ZIEL - Institute for Food & Health, Technical University of Munich, Freising, Germany.,Institute for Nutritional Medicine, Else Kröner-Fresenius-Centre for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Jessica Freiherr
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
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Utz F, Spaccasassi A, Kreissl J, Stark TD, Tanger C, Kulozik U, Hofmann T, Dawid C. Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.). Foods 2022; 11:foods11030412. [PMID: 35159561 PMCID: PMC8834122 DOI: 10.3390/foods11030412] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/20/2022] [Accepted: 01/27/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.
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Affiliation(s)
- Florian Utz
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Johanna Kreissl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany;
| | - Timo D. Stark
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Caren Tanger
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
- Correspondence: ; Tel.: +49-81-6171-2901
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14
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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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15
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Shi J, Tong G, Yang Q, Huang M, Ye H, Liu Y, Wu J, Zhang J, Sun X, Zhao D. Characterization of Key Aroma Compounds in Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11361-11371. [PMID: 34530609 DOI: 10.1021/acs.jafc.1c03708] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted flavor evaporation (SAFE), 49 aroma-active components with flavor dilution (FD) factors in the range of 1-2187 were identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with aroma extract dilution analysis (AEDA). Geranylacetone, phenethyl alcohol, and β-damascone showed the highest FD factors of 2187. All 49 odorants were further quantitated by the internal standard curve method, and their odor activity values (OAVs) were obtained. The overall aroma of TB was successfully simulated (similarity > 98.16%) by mixing 16 odorants (OAV ≥ 1) with their natural concentrations. The omission tests revealed that geosmin, α-isomethylionone, α-methylionone, β-ionone, linalool, β-damascone, geranylacetone, guaiacol, ethyl hexanoate, geraniol, vanillin, tetrahydrolinalool, and 2,5-dimethyl-4-hydroxy-3-(2H)-furanone were the key odorants of TB. Chiral analysis showed that tetrahydrolinalool and linalool existed as racemics in the commercial TB. The relative content of R-enantiomers of α-isomethylionone and α-methylionone was slightly higher than that of their S-enantiomers. The odor thresholds of R- and S-enantiomer of tetrahydrolinalool were first detected as 0.029 and 3.8 μg/L in air, respectively.
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Affiliation(s)
- Jie Shi
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
| | | | - Qiang Yang
- Jingpai Co. Ltd., Huangshi, Hubei 435000, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hong Ye
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yuancai Liu
- Jingpai Co. Ltd., Huangshi, Hubei 435000, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jinglin Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaotao Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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16
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Wang M, Liu Y, Guo B, Zhang F, Chou F, Ma M, Huang L, Luo Z, Chen B, Chen X. Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10379-10393. [PMID: 34436879 DOI: 10.1021/acs.jafc.1c04122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
α-Dicarbonyls (α-DCs) are key reactive Maillard intermediates with structural diversity and are widely found in foods and in vivo, but little is known regarding the complete molecular profiles of these potentially harmful electrophiles. Herein, we reported a novel isotope-coding derivatization (ICD) strategy for the broad-spectrum, quantitative profiling of (non)target α-DC species in natural foodstuffs. It utilized differential isotope labeling (DIOL) with a reagent pair o-phenylenediamine (OPD)/OPD-d4 (deuterated) to form stable quinoxalines for class-specific fragmentation-dependent acquisition using liquid chromatography-hybrid quadrupole linear ion trap mass spectrometry (LC-QqLIT). A combination of facile one-pot quantitative labeling and convenient cleanup protocol afforded satisfactory sensitivity, linearity, accuracy (81-116%), and process recovery (86-109% with RSDs < 10%) by matrix-matched ICD-internal standard calibration, without significant matrix interference (-9 to 5%), isotopic effect (<0.5%), and cocktail effect. A more generic DIOL-based LC-QqLIT algorithm integrated double precursor ion and neutral loss scan to trigger enhanced product ions with the unique isobaric doublet tags (4 Da shift), enabling simultaneous screening and relative quantitation of nontarget α-DC analogues in a single analysis. This study has widened the vision on complex α-DC profiles in traditional botanicals, which revealed a wide occurrence of α-DCs in such processed sugar-rich products, yet their abundance varied greatly among different samples.
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Affiliation(s)
- Meiling Wang
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
- China Certification & Inspection Group Hunan Co., Ltd., Changsha 410021, China
| | - Yaxuan Liu
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bin Guo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Fan Zhang
- Changsha Environmental Protection College, Changsha 410004, China
- Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha 410004, China
| | - Fang Chou
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ming Ma
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Libin Huang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ziwei Luo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bo Chen
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Xiaoqing Chen
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
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17
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Husain I, Bala K, Khan IA, Khan SI. A review on phytochemicals, pharmacological activities, drug interactions, and associated toxicities of licorice (
Glycyrrhiza
sp.). FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Affiliation(s)
- Islam Husain
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
| | - Kiran Bala
- Department of P.G. Studies and Research in Biological Science Rani Durgavati University Jabalpur India
| | - Ikhlas A. Khan
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
- Department of BioMolecular Sciences, School of Pharmacy University of Mississippi, University, MS 38677 USA
| | - Shabana I. Khan
- National Center for Natural Products Research, School of Pharmacy University of Mississippi, University, MS 38677 USA
- Department of BioMolecular Sciences, School of Pharmacy University of Mississippi, University, MS 38677 USA
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18
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Marcinek P, Haag F, Geithe C, Krautwurst D. An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines. FASEB J 2021; 35:e21638. [PMID: 34047404 DOI: 10.1096/fj.202100224r] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/09/2021] [Accepted: 04/15/2021] [Indexed: 12/11/2022]
Abstract
Molecular recognition is a fundamental principle in biological systems. The olfactory detection of both food and predators via ecological relevant odorant cues are abilities of eminent evolutionary significance for many species. Pyrazines are such volatile cues, some of which act as both human-centered key food odorants (KFOs) and semiochemicals. A pyrazine-selective odorant receptor has been elusive. Here we screened 2,3,5-trimethylpyrazine, a KFO and semiochemical, and 2,5-dihydro-2,4,5-trimethylthiazoline, an innate fear-associated non-KFO, against 616 human odorant receptor variants, in a cell-based luminescence assay. OR5K1 emerged as sole responding receptor. Tested against a comprehensive collection of 178 KFOs, we newly identified 18 pyrazines and (2R/2S)-4-methoxy-2,5-dimethylfuran-3(2H)-one as agonists. Notably, OR5K1 orthologs in mouse and domesticated species displayed a human-like, potency-ranked activation pattern of pyrazines, suggesting a domestication-led co-evolution of OR5K1 and its orthologs. In summary, OR5K1 is a specialized olfactory receptor across mammals for the detection of pyrazine-based key food odors and semiochemicals.
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Affiliation(s)
- Patrick Marcinek
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.,Hamilton Germany GmbH, Gräfelfing, Germany
| | - Franziska Haag
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Christiane Geithe
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.,Brandenburg University of Technology Cottbus - Senftenberg, Senftenberg, Germany
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
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19
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Rögner NS, Mall V, Steinhaus M. Odour-active compounds in liquid malt extracts for the baking industry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03707-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractAn odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavour evaporation (SAFE) identified 28 odorants. Fifteen major odorants were subsequently quantitated and odour activity values (OAVs) were calculated as ratio of the concentration to the respective odour threshold value (OTV). Important odorants in the light LME included 3-(methylsulfanyl)propanal (OAV 1500), (E)-β-damascenone (OAV 430), and 4-ethenyl-2-methoxyphenol (OAV 91). In the dark LME, sotolon (OAV 780), 3-(methylsulfanyl)propanal (OAV 550), (E)-β-damascenone (OAV 410), acetic acid (OAV 160), and maltol (OAV 120) were of particular importance. To get an insight into the changes during malt extract production, the quantitations were extended to the malt used as the starting material for both LMEs. Addition of a minor amount of water to malt before volatile extraction was shown to be effective to cover the free as well as the bound malt odorants. Results showed that some LME odorants originated from the starting material whereas others were formed during processing. Important process-induced LME odorants included (E)-β-damascenone and 4-ethenyl-2-methoxyphenol in the light LME as well as maltol, sotolon, (E)-β-damascenone, and 2-methoxyphenol in the dark LME. In summary, the odorant formation during LME production was shown to be more important than the transfer of odorants from the malt.
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20
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Xu S, Zeng X, Wu H, Shen S, Yang X, Deng WW, Ning J. Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach. Food Chem 2021; 350:129186. [PMID: 33618091 DOI: 10.1016/j.foodchem.2021.129186] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/16/2021] [Accepted: 01/20/2021] [Indexed: 01/20/2023]
Abstract
The aroma profile of raw pu'er tea (RPT) depends on its storage duration (2-10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by performing metabolomic analysis and by using the molecular sensory science approach. Under dry-cold storage conditions, tea leaves had more carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles, resulting in "fresh," "floral," and "sweet" aroma. Under wet-hot storage conditions, tea leaves had more methoxybenzenes, which contributed considerably to their "stale" and "woody" aroma. We identified 11 and 4 compounds as the odor markers of RPTs when stored in dry-cold and wet-hot environments, respectively. Our findings provide a scientific basis for optimal storage that yields the desired aroma profile.
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Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xinsheng Zeng
- Menghai Tea Factory, Xishuangbanna, Yunnan 666200, China.
| | - Huiting Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
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21
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Piornos J, Balagiannis DP, Methven L, Koussissi E, Brouwer E, Parker JK. Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10088-10096. [PMID: 32799537 PMCID: PMC7499417 DOI: 10.1021/acs.jafc.0c03902] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 08/14/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography-mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.
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Affiliation(s)
- José
A. Piornos
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | | | - Lisa Methven
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | - Elisabeth Koussissi
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Eric Brouwer
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Jane K. Parker
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
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22
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Murray AF, Moore AJ, Munafo JP. Key Odorants from the American Matsutake, Tricholoma magnivelare. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9768-9775. [PMID: 32840362 DOI: 10.1021/acs.jafc.0c03372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The American Matsutake, Tricholoma magnivelare (Peck) Redhead, is an edible wild mushroom with a distinctive aroma described as mushroom and spice with subtle floral and citrus nuances. In this study, a total of 36 odorants were identified from T. magnivelare using solvent-assisted flavor evaporation and aroma extract dilution analysis. Stable isotope dilution assays were performed to quantitate 14 odorants with flavor dilution factors ≥64. Odorants with high odor activity values (OAVs) included 1-octen-3-one (OAV 2125), linalool (OAV 650), (2E,4E)-nona-2,4-dienal (OAV 304), and 1-octen-3-ol (OAV 206). An odor simulation model matched the odor profile of the fresh mushroom. Omission studies showed that linalool, hexanal, (2E,4E)-nona-2,4-dienal, methyl (E)-3-phenylprop-2-enoate, and 1-octen-3-one or 1-octen-3-ol were essential to the aroma of T. magnivelare. Chiral chromatography showed that α-pinene was a scalemic mixture of 34% (R)-(+) to 66% (S)-(-), while 1-octen-3-ol was present as 95% (R)-(-) to 5% (S)-(+), and linalool was 96% (R)-(-) to 4% (S)-(+). These results establish the base for future investigations into the aroma chemistry of other members of the genus Tricholoma.
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Affiliation(s)
- Anne F Murray
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Andrew J Moore
- 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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23
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Murray AF, Wickramasinghe PCK, Munafo JP. Key Odorants from the Fragrant Bolete, Suillus punctipes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8621-8628. [PMID: 32786723 DOI: 10.1021/acs.jafc.0c03389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The fragrant bolete, Suillus punctipes (Peck) Singer, is an edible mushroom with a unique aroma reminiscent of mushroom and citrus peel with an undertone of apricot. Thirty-five odorants were identified using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Fourteen odorants including those with flavor dilution (FD) factors ≥64 were quantitated using stable isotope dilution assays (SIDA). Some odorants with high OAVs included 1-octen-3-one (OAV 164368), 1-octen-3-ol (OAV 3421), linalool (OAV 812), and nonanal (OAV 487). An odor simulation model was prepared closely matching the aroma of the mushroom. Omissions experiments revealed that 1-octen-3-one, 1-octen-3-ol, (2E)-oct-2-enal, linalool, δ-dodecalactone, and a mixture of three aldehydes, octanal, nonanal, and decanal, were essential odorants for the aroma profile. Enantiomeric ratios were determined for several odorants employing chiral chromatography. The results from this study lay the groundwork for future studies in the aroma chemistry of S. punctipes and other mushrooms from the Suillus genus.
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Affiliation(s)
- Anne F Murray
- 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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24
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Winstel D, Gautier E, Marchal A. Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7434-7443. [PMID: 32564600 DOI: 10.1021/acs.jafc.0c02619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
During barrel aging, wines and spirits undergo sensory changes as a result of the release of aroma and taste molecules. Among the nonvolatile compounds, various coumarins have already been identified in oak wood but their sensory role remained unclear. In this study, the presence of coumarins in oak wood extract, wine, and spirits was first assessed by targeted screening. Fraxetin was identified for the first time in these matrices. After development and validation of a liquid chromatography-high-resolution mass spectrometry quantitation method, esculetin, scopoletin, fraxetin, umbelliferone, 4-methylumbelliferone, and coumarin were assayed in various wines and spirits. The concentrations measured were generally below the gustatory detection thresholds determined in wines and spirits. Nevertheless, by adding a mixture of coumarins in wines and spirits, a significant increase in bitterness was observed, thus demonstrating their potential contribution to the taste of wines and spirits through perceptive interactions.
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Affiliation(s)
- Delphine Winstel
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Eric Gautier
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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25
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Zhang H, Huang D, Pu D, Zhang Y, Chen H, Sun B, Ren F. Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis). Food Res Int 2020; 133:109112. [DOI: 10.1016/j.foodres.2020.109112] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/18/2020] [Accepted: 02/18/2020] [Indexed: 10/25/2022]
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26
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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27
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Hodel J, Pauley M, Gorseling MCJK, Hill AE. Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1629263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jan Hodel
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, U.K
| | - Matthew Pauley
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, U.K
| | - Maarten C. J. K. Gorseling
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, U.K
| | - Annie E. Hill
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, U.K
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28
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Lin H, Liu Y, He Q, Liu P, Che Z, Wang X, Huang J. Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1636816] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hongbin Lin
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
- College of Light Industry and Food Engineering, Sichuan University, Chengdu, China
| | - Yan Liu
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Qiang He
- College of Light Industry and Food Engineering, Sichuan University, Chengdu, China
| | - Ping Liu
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Zhengming Che
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Xuemei Wang
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Jiaquan Huang
- Department of Administration, Sichuan Pixiandouban Co., Ltd, Chengdu, China
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Teng X, Zhang M, Devahastin S. New developments on ultrasound-assisted processing and flavor detection of spices: A review. ULTRASONICS SONOCHEMISTRY 2019; 55:297-307. [PMID: 30686593 DOI: 10.1016/j.ultsonch.2019.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 01/09/2019] [Accepted: 01/14/2019] [Indexed: 05/18/2023]
Abstract
Spices are widely used to add unique flavors to food; such uniqueness may, however, suffer significant loss during processing, which is in many cases needed to preserve or transform spices into food ingredients. Here, the effects of ultrasound-assisted drying, extraction and microencapsulation on flavor of spices along with selected progresses made on ultrasonic detection of the flavor are reviewed. Flavors of some spices, e.g., laurel, onion and peppermint, dried with the aid of ultrasound are noted to be better than those of shade-dried, infrared, microwave and hot-air dried products. Ultrasound-assisted extraction can be effectively used to extract essential oils or oleoresins from spices. Compared with selected extraction methods, the variety of flavor substances obtained via ultrasound-assisted extraction is richer and their concentrations are also higher, making the flavors of the extracts stronger. Ultrasound-assisted microencapsulation has noted to increase the compound embedding and loading ratios, resulting in better maintenance of flavor over a longer period of time. Ultrasound has finally proved to be an efficient, green, economical and sensitive flavor detection technology for spices.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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Chen J, Wei F, Ma SC. Application of analytical chemistry in the quality evaluation of Glycyrrhiza Spp. J LIQ CHROMATOGR R T 2019. [DOI: 10.1080/10826076.2018.1531293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Jia Chen
- National Institute for Food and Drug Control, State Food and Drug Administration, Beijing, China
| | - Feng Wei
- National Institute for Food and Drug Control, State Food and Drug Administration, Beijing, China
| | - Shuang-Cheng Ma
- National Institute for Food and Drug Control, State Food and Drug Administration, Beijing, China
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Cordero C, Kiefl J, Reichenbach SE, Bicchi C. Characterization of odorant patterns by comprehensive two-dimensional gas chromatography: A challenge in omic studies. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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32
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Li Y, Li Y, Lu W, Li H, Wang Y, Luo H, Wu Y, Dong W, Bai G, Zhang Y. Integrated Network Pharmacology and Metabolomics Analysis of the Therapeutic Effects of Zi Dian Fang on Immune Thrombocytopenic Purpura. Front Pharmacol 2018; 9:597. [PMID: 29971001 PMCID: PMC6018083 DOI: 10.3389/fphar.2018.00597] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 05/18/2018] [Indexed: 12/25/2022] Open
Abstract
Current hormone-based treatments for immune thrombocytopenic purpura (ITP) are associated with potentially serious adverse reactions. Zi Dian Fang (ZDF) is a multi-target Traditional Chinese Medicine (TCM) used to treat both the symptoms and root causes of ITP, with fewer side effects than hormone-based treatments. This study analysis of the therapeutic effects of ZDF on ITP from three aspects: platelet proliferation, immunoregulation, and inflammation. After detection of 52 chemical constituents of ZDF by UPLC-Q-TOF/MS, The main targets and pathways affected by ZDF were screened by network pharmacology and verified by Western blot and ELISA. Meanwhile, metabolomics analysis were applied to a mouse model of ITP to identify and screen endogenous terminal metabolites differentially regulated by ZDF. Integrated network pharmacology and metabolomics analysis of the therapeutic effects of ZDF on ITP may be as follows: ZDF counteracts ITP symptoms mainly by inhibiting Ras/MAPKs (Ras/Mitogen-activated protein kinases) pathway, and the expression of upstream protein (Ras) and downstream protein (p-ERK, p-JNK, p-p38) were inhibited, which affects the content of effect index associated with proliferation (Thrombopoietin, TPO; Granulocyte-macrophage colony stimulating factor, GM-CSF), inflammation (Tumor necrosis factor-α, TNF-α; Interleukin-6, IL-6), immune (Interleukin-2, IL-2; Interferon-gamma, IFN-γ; Interleukin-4, IL-4), so that the body’s arginine, Δ12-prostaglandin j2 (Δ12-PGJ2), 9-cis-Retinoic Acid, sphingosine-1-phosphate (S1P), oleic acid amide and other 12 endogenous metabolites significantly changes. Considering the established safety profile, the present study suggests ZDF may be a useful alternative to hormone-based therapies for the treatment of ITP.
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Affiliation(s)
- Yubo Li
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Yamei Li
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Wenliang Lu
- Tasly Institute, Tasly Pharmaceutical Group, Tianjin, China
| | - Hongbin Li
- Tasly Institute, Tasly Pharmaceutical Group, Tianjin, China
| | - Yuming Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Houmin Luo
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Yuanyuan Wu
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Wenying Dong
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Gang Bai
- College of Pharmacy, Nankai University, Tianjin, China
| | - Yanjun Zhang
- Tianjin State Key Laboratory of Modern Chinese Medicine, School of Traditional Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
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Zhang H, Pu D, Sun B, Ren F, Zhang Y, Chen H. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments. Food Chem 2018; 258:260-268. [PMID: 29655732 DOI: 10.1016/j.foodchem.2018.03.056] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 03/07/2018] [Accepted: 03/13/2018] [Indexed: 11/30/2022]
Abstract
A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC-MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes.
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Affiliation(s)
- Huiying Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Dandan Pu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Haitao Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
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Hofmann T, Krautwurst D, Schieberle P. Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2197-2203. [PMID: 29298062 DOI: 10.1021/acs.jafc.7b06144] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel "Auf der Wartburg" in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global exchange on cutting-edge research in chemistry and biology of odor and taste. The focus areas were (1) functional flavor genomics and biotechnology, (2) flavor generation and precursors, (3) new approaches and precursors, (4) new approaches and technologies, (5) new molecules and structure/activity relationships, (6) food-borne bioactives and chemosensory health prevention, and (7) chemosensory reception, processing, and perception. Selected from more than 250 applicants, 160 distinguished scientists and rising stars from academia and industry from 24 countries participated in this multidisciplinary event. This special issue comprises a selection of 33 papers from oral presentations and poster contributions and is prefaced by this symposium introduction to carve out essential achievements in odor and taste chemistry and to share future research perspectives.
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Wei X, Handoko DD, Pather L, Methven L, Elmore JS. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem 2017; 232:531-544. [PMID: 28490108 DOI: 10.1016/j.foodchem.2017.04.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/31/2017] [Accepted: 04/03/2017] [Indexed: 10/19/2022]
Abstract
The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
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Affiliation(s)
- Xuan Wei
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Dody D Handoko
- Indonesian Centre for Rice Research, Cikampek, Sukamandi, Subang 41256, West Java, Indonesia
| | - Leela Pather
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
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Wagner J, Schieberle P, Granvogl M. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:132-138. [PMID: 27992218 DOI: 10.1021/acs.jafc.6b04499] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 4-hydroxy-3-methoxybenzaldehyde, 3-hydroxy-2-methyl-4H-pyran-4-one, and 2-methoxyphenol (all 1024). Forty-two substances were quantitated by stable isotope dilution assays (SIDAs), and odor activity values (OAVs; ratio of concentration to the respective odor threshold) were calculated revealing OAVs ≥ 1 for 29 compounds. Thereby, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 2,3-butanedione, 2-methoxyphenol, and 1,8-cineole showed the highest OAVs in Succus Liquiritiae. To validate the obtained data, a reconstitution model based on an aqueous sucrose solution (50%) was prepared, containing all 29 odorants with an OAV ≥ 1 in their naturally occurring concentrations. The recombinate elicited an aroma profile matching very well with the profile of the original heat-processed licorice, proving the correct identification and quantitation of all key aroma compounds of Succus Liquiritiae.
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Affiliation(s)
- Juliane Wagner
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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37
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Pharmacological Activities and Phytochemical Constituents. LIQUORICE 2017. [PMCID: PMC7120246 DOI: 10.1007/978-3-319-74240-3_7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Glycyrrhiza glabra is one of the most popular medicinal plants and it has been used in traditional herbal remedy since ancient times (Blumenthal et al. in Herbal medicine: expanded commission E monographs. Integrative Medicine Communications, Newton, 2000; Parvaiz et al. in Global J Pharmocol 8(1):8–13, 2014; Altay et al. in J Plant Res 129(6):1021–1032, 2016). Many experimental, pharmacological and clinical studies show that liquorice has antimicrobial, antibacterial, antiviral, antifungal, antihepatotoxic, antioxidant, antiulcer, anti-hemorrhoid antihyperglycemic, antidiuretic, antinephritic, anticarcinogenic, antimutagenic, anticytotoxic, anti-inflammatory, and blood stopper activity.
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