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Yue X, Tian T, Duan W, Zhao Y, Shi J, Ran J, Zhang Y, Yuan S, Xu X, Zuo J, Feng B, Wang Q. Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage. Food Chem 2024; 458:140204. [PMID: 38964092 DOI: 10.1016/j.foodchem.2024.140204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 06/13/2024] [Accepted: 06/22/2024] [Indexed: 07/06/2024]
Abstract
The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 °C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography-mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life.
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Affiliation(s)
- Xiaozhen Yue
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Tian Tian
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agricultural, Guangxi University, Nanning 530004, China
| | - Wenhui Duan
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yaqi Zhao
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Junyan Shi
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Jie Ran
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | | | - Shuzhi Yuan
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaodi Xu
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Jinhua Zuo
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Bihong Feng
- College of Agricultural, Guangxi University, Nanning 530004, China.
| | - Qing Wang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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Kuhar F, Tejedor-Calvo E, Sequeira A, Pelissero D, Cosse M, Donnini D, Nouhra E. Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses. J Fungi (Basel) 2024; 10:421. [PMID: 38921407 PMCID: PMC11205242 DOI: 10.3390/jof10060421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 06/27/2024] Open
Abstract
Although only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC-MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.
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Affiliation(s)
- Francisco Kuhar
- Innomy Biotech S.L. Astondo Bidea, Edificio 612, 48160 Derio, Spain
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
| | - Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain;
- Laboratory for Flavour Analysis and Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
| | - Alejandro Sequeira
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay; (A.S.); (M.C.)
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
| | - Mariana Cosse
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay; (A.S.); (M.C.)
| | - Domizia Donnini
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06121 Perugia, Italy;
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
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Li H, Guan H, Zhang X, Xing S, Liu W, Kim IC, Gong H. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules 2023; 28:6539. [PMID: 37764317 PMCID: PMC10535354 DOI: 10.3390/molecules28186539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/01/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography-mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.
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Affiliation(s)
- Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Ludong University, Yantai 264025, China
- Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Hui Guan
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Xiru Zhang
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Shaohua Xing
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China
- Department of Food Engineering, Mokpo National University, Jeonnam 534729, Republic of Korea
| | - In-Cheol Kim
- Department of Food Engineering, Mokpo National University, Jeonnam 534729, Republic of Korea
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Ludong University, Yantai 264025, China
- Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
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4
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Wu Y, Ruffley K, Dhuey E, Hadad CM, Pascall MA. Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:9662709. [PMID: 37637217 PMCID: PMC10449590 DOI: 10.1155/2023/9662709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 07/30/2023] [Accepted: 08/04/2023] [Indexed: 08/29/2023]
Abstract
This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food. To determine and to evaluate the volatile compounds in the canned soups, selected ion flow tube-mass spectrometry (SIFT-MS) was used. The coatings of the tested cans were carefully stripped off and analyzed using this SIFT-MS method. High levels of sulfur-containing volatile compounds and organic acids were detected in both the soups and the coatings. It was concluded that during the retorting of the sealed cans filled with chicken soup, sulfur-containing volatile compounds formed and entered the headspace of the tested cans and interacted with the coating, leading to the formation of blackened stains.
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Affiliation(s)
- Yajun Wu
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Ken Ruffley
- PPG Industries Inc., 500 Techne Center Dr. Milford, OH 45150, USA
| | - Elliot Dhuey
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Christopher M. Hadad
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Melvin A. Pascall
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
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5
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Antoniou C, Kyriacou MC, Kyratzis AC, Rouphael Y. Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour. Foods 2023; 12:2556. [PMID: 37444294 DOI: 10.3390/foods12132556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein (IC-CD), and volatile organic compounds (VOCs; HS-SPME/GC-MS). Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. Acids were the most abundant and correlated negatively with L*, though correlation for many individual acids was non-significant, including 2-methyl-propanoic acid, widely considered the carob signature aroma (cheesy acidic buttery). The compositional and quality indexing potential of L* is more robust for grafted than non-grafted material, owing putatively to a narrower genetic basis. Antioxidant capacity and concentrations of phenolics, tannins and sucrose correlated positively with L*, indicating increased levels in carob flours sourced from grafted trees at higher altitudes. These flours also have a lower content of reducing sugars, the implication of which in the darkening of carob flour warrants further investigation. Overall, L* constitutes a reliable index for ranking carob flours for key compositional attributes and may be further reinforced by multiple-year data.
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Affiliation(s)
- Chrystalla Antoniou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia 1516, Cyprus
| | - Marios C Kyriacou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia 1516, Cyprus
| | - Angelos C Kyratzis
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia 1516, Cyprus
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed chocolate products due to their potential positive health benefits. The odor-important compounds and sensory characteristics of minimally processed (unroasted) and conventionally roasted dark chocolates were determined by gas chromatography-olfactometry, aroma extract dilution analysis (AEDA), and stable isotope dilution analysis (SIDA). Except for acetic acid, all odorants had higher odor-activity values (OAVs) in roasted chocolate. Acetic acid, developed during fermentation and drying, had the highest OAV in both chocolates but was better preserved in unroasted chocolate. Compounds making a greater aroma impact on roasted chocolate compared with unroasted chocolate included dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, and 3-methylbutanal. Nine significant sensory attributes in unroasted and roasted chocolates were identified. Vinegar (aroma) and roasted (aroma and aroma by mouth), sweet (taste), and hardness (texture) attributes differed between unroasted and roasted chocolates. The results of this study enforce the embracement of low thermal processes to showcase the inherent flavor potential of cacao beans but also to support the concept of chocolate "terroir" by potentially preserving important aroma compounds developed during fermentation.
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Affiliation(s)
- Marlon F Ac-Pangan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street Southwest, Blacksburg, Virginia 24061, United States
| | - Nicki J Engeseth
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 South Goodwin Avenue, Urbana, Illinois 61801, United States
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States
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Tsai JJ, Chang CC, Huang DY, Lin TS, Chen YC. Analysis and classification of coffee beans using single coffee bean mass spectrometry with machine learning strategy. Food Chem 2023; 426:136610. [PMID: 37331144 DOI: 10.1016/j.foodchem.2023.136610] [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: 03/10/2023] [Revised: 04/18/2023] [Accepted: 06/10/2023] [Indexed: 06/20/2023]
Abstract
Coffee is a daily essential, with prices varying based on taste, aroma, and chemical composition. However, distinguishing between different coffee beans is challenging due to time-consuming and destructive sample pretreatment. This study presents a novel approach for directly analyzing single coffee beans through mass spectrometry (MS) without the need for sample pretreatment. Using a single coffee bean deposited with a solvent droplet containing methanol and deionized water, we generated electrospray to extract the main species for MS analysis. Mass spectra of single coffee beans were obtained in just a few seconds. To showcase the effectiveness of the developed method, we used palm civet coffee beans (kopi luwak), one of the most expensive coffee types, as model samples. Our approach distinguished palm civet coffee beans from regular ones with high accuracy, sensitivity, and selectivity. Moreover, we employed a machine learning strategy to rapidly classify coffee beans based on their mass spectra, achieving 99.58% accuracy, 98.75% sensitivity, and 100% selectivity in cross-validation. Our study highlights the potential of combining the single-bean MS method with machine learning for the rapid and non-destructive classification of coffee beans. This approach can help to detect low-priced coffee beans mixed with high-priced ones, benefiting both consumers and the coffee industry.
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Affiliation(s)
- Jia-Jen Tsai
- Department of Applied Chemistry, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
| | - Che-Chia Chang
- Department of Applied Mathematics, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
| | - De-Yi Huang
- Department of Applied Chemistry, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
| | - Te-Sheng Lin
- Department of Applied Mathematics, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan; National Center for Theoretical Sciences, National Taiwan University, Taipei 10617, Taiwan.
| | - Yu-Chie Chen
- Department of Applied Chemistry, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan; International College of Semiconductor Technology, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan.
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Kato LS, Lelis CA, da Silva BD, Galvan D, Conte-Junior CA. Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:77-137. [PMID: 37236735 DOI: 10.1016/bs.afnr.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Worldwide, there has been growing interest in the research, development, and commercialization of functional bioactive components and nutraceuticals. As a result of consumer awareness of the relationship between diet, health, and disease, the consumption of plant-derived bioactive components has recently increased in the past two decades. Phytochemicals are bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond essential nutrition. They may reduce the risk of major chronic diseases, cardiovascular diseases, cancer, osteoporosis, diabetes, high blood pressure, and psychotic diseases and have antioxidant, antimicrobial, and antifungal properties, cholesterol-lowering, antithrombotic, or anti-inflammatory effects. Phytochemicals have been recently studied and explored for various purposes, such as pharmaceuticals, agrochemicals, flavors, fragrances, coloring agents, biopesticides, and food additives. These compounds are known as secondary metabolites and are commonly classified as polyphenols, terpenoids (terpenes), tocotrienols and tocopherols, carotenoids, alkaloids and other nitrogen-containing metabolites, stilbenes and lignans, phenolic acids, and glucosinates. Thus, this chapter aims to define the general chemistry, classification, and essential sources of phytochemicals, as well as describe the potential application of phytochemicals in the food and nutraceuticals industry, explaining the main properties of interest of the different compounds. Finally, the leading technologies involving micro and nanoencapsulation of phytochemicals are extensively detailed to protect them against degradation and enhance their solubility, bioavailability, and better applicability in the pharmaceutical, food, and nutraceutical industry. The main challenges and perspectives are detailed.
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Affiliation(s)
- Lilian Seiko Kato
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| | - Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil; Residue Analysis Laboratory (LAB RES), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.
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9
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Wiedemer AM, McClure AP, Leitner E, Hopfer H. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules 2023; 28:molecules28073038. [PMID: 37049800 PMCID: PMC10095636 DOI: 10.3390/molecules28073038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/13/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of roasting on the concentration of VSCs has never been thoroughly assessed. Here, we studied the effects of roasting temperature, time, and cacao origin on the formation of VSCs. Twenty-seven 100% chocolate samples made from cacao from three different origins and roasted according to an I-optimal experimental design were analyzed by comprehensive gas chromatography with sulfur-selective detection (GCxGC-SCD). For two compounds, dimethyl disulfide and dimethyl trisulfide, the effects of roasting time, roasting temperature, and cacao origin were modelled using response surface methodology and semi-quantified relative concentration. Overall, roasting increased the number of sulfur-containing volatiles present in chocolate, with a total of 28 detected, far more than previously thought. Increased roasting time and especially roasting temperature were found to significantly increase the concentration of VSCs (p < 0.05), while cacao origin effects were only seen for dimethyl disulfide (p < 0.05). The identity of most VSCs remains tentative, and more research is needed to unravel the impact of these volatiles on flavor perception in chocolate.
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10
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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.
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11
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Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Identification of volatile compounds contributing to pennycress aroma. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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13
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Neiers F, Gourrat K, Canon F, Schwartz M. Metabolism of Cysteine Conjugates and Production of Flavor Sulfur Compounds by a Carbon-Sulfur Lyase from the Oral Anaerobe Fusobacterium nucleatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9969-9979. [PMID: 35920882 DOI: 10.1021/acs.jafc.2c01727] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Flavor perception is a key factor in the acceptance or rejection of food. Aroma precursors such as cysteine conjugates are present in various plant-based foods and are metabolized into odorant thiols in the oral cavity. To date, the involved enzymes are unknown, despite previous studies pointing out the likely involvement of carbon-sulfur lyases (C-S lyases) from the oral microbiota. In this study, we show that saliva metabolizes allyl-cysteine into odorant thiol metabolites, with evidence suggesting that microbial pyridoxal phosphate-dependent C-S lyases are involved in the enzymatic process. A phylogenetic analysis of PatB C-S lyase sequences in four oral subspecies of Fusobacterium nucleatum was carried out and led to the identification of several putative targets. FnaPatB1 from F. nucleatum subspecies animalis, a putative C-S lyase, was characterized and showed high activity with a range of cysteine conjugates. Enzymatic and X-ray crystallographic data showed that FnaPatB1 metabolizes cysteine derivatives within a unique active site environment that enables the formation of flavor sulfur compounds. Using an enzymatic screen with a library of pure compounds, we identified several inhibitors able to reduce the C-S lyase activity of FnaPatB1 in vitro, which paves the way for controlling the release of odorant sulfur compounds from their cysteine precursors in the oral cavity.
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Affiliation(s)
- Fabrice Neiers
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Karine Gourrat
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
- PROBE Research Infrastructure, Chemosens Facility, F-21000 Dijon, France
| | - Francis Canon
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
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14
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Abstract
Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault, the influence of light on the fruity and flowery aromatic profile of wine is unknown. The aim of this study was to investigate the changes to the white wine volatilome under typical supermarket shelf conditions, using 1,052 bottles of 24 white wines. After only 7 d of shelf life in flint glass bottles, a dramatic loss in terpenes (10 to 30%) and norisoprenoids (30 to 70%) was recorded, whereas colored glass bottles did not evidence such behavior even after 50 d, and darkness preserved the wine's fruity and flowery aromatic integrity. We also proposed an alternative mechanism for the insurgence of the lightstrike off-odor, which takes the varietal aroma loss into account. In light of this understanding of the flint glass negative impact on white wine aroma identity and sensorial character, this packaging should be strongly discouraged. The same findings should be valid for a wide range of several daily consumed foodstuff where transparent packaging is used.
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Chowdhury NN, Islam MN, Jafrin R, Rauf A, Khalil AA, Emran TB, Aljohani ASM, Alhumaydhi FA, Lorenzo JM, Shariati MA, Simal-Gandara J. Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management. Crit Rev Food Sci Nutr 2022; 63:10332-10350. [PMID: 35612470 DOI: 10.1080/10408398.2022.2079112] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits contain enormous source of vitamins that provides energy to the human body. These are also affluent in essential and vital vitamins, minerals, fiber, and health-promoting components, which has led to an increase in fruit consumption in recent years. Though fruit consumption has expanded considerably in recent years, the use of synthetic chemicals to ripen or store fruits has been steadily increasing, resulting in postharvest deterioration. Alternatives to synthetic chemicals should be considered to control this problem. Instead of utilizing synthetic chemicals, this study suggests using natural plant products to control postharvest decay. The aim of this study indicates how natural plant products can be useful and effective to eliminate postharvest diseases rather than using synthetic chemicals. Several electronic databases were investigated as information sources, including Google Scholar, PubMed, Web of Science, Scopus, ScienceDirect, SpringerLink, Semantic Scholar, MEDLINE, and CNKI Scholar. The current review focused on the postharvest of fruits has become more and more necessary because of these vast demands of fruits. Pathogen-induced diseases are the main component and so the vast portion of fruits get wasted after harvest. Besides, it may occur harmful during harvesting and subsequent handling, storage, and marketing and after consumer purchasing and also causes for numerous endogenous and exogenous diseases via activating ROS, oxidative stress, lipid peroxidation, etc. However, pathogenicity can be halted by using postharvest originating natural fruits containing bioactive elements that may be responsible for the management of nutritional deficiency, inflammation, cancer, and so on. However, issues arising during the postharvest diseases must be controlled and resolved before releasing the horticultural commodities for commercialization. Therefore, the control of postharvest pathogens still depends on the use of synthetic fungicides; however, due to the problem of the development of the fungicide-resistant strains there is a good demand of public to eradicate the use of pesticides with the arrival of numerous diseases that are expanded in their intensity by the specific chemical product. By using of the organic or natural products for controlling postharvest diseases of fruits has become a mandatory step to take. In addition, antimicrobial packaging may have a greater impact on long-term food security by lowering the risk of pathogenicity and increasing the longevity of fruit shelf life. Taken together, natural chemicals as acetaldehyde, hexanal, eugenol, linalool, jasmonates, glucosinolates, essential oils, and many plant bioactive are reported for combating of the postharvest illnesses and guide to way of storage of fruits in this review.
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Affiliation(s)
- Nahidun Nesa Chowdhury
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Mohammad Nazmul Islam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Rifat Jafrin
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Fahad A Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management, The First Cossack University), Moscow, Russia
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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16
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Zhang S, Zhao Y, Yao X, Zheng Z, Zheng C, Jiang Z. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sinan Zhang
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yadonga Zhao
- College of Materials and Energy South China Agricultural University Guangzhou 510642 China
| | - Xueshuang Yao
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhenhong Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Chuyao Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhuo Jiang
- College of Food Science South China Agricultural University Guangzhou 510642 China
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17
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Carlin S, Piergiovanni M, Pittari E, Tiziana Lisanti M, Moio L, Piombino P, Marangon M, Curioni A, Rolle L, Rio Segade S, Versari A, Ricci A, Paola Parpinello G, Luzzini G, Ugliano M, Perenzoni D, Vrhovsek U, Mattivi F. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines. Food Res Int 2022; 157:111404. [DOI: 10.1016/j.foodres.2022.111404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/14/2022] [Accepted: 05/21/2022] [Indexed: 11/25/2022]
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18
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Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition. Molecules 2022; 27:molecules27092728. [PMID: 35566076 PMCID: PMC9102332 DOI: 10.3390/molecules27092728] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 04/18/2022] [Indexed: 12/07/2022] Open
Abstract
Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC–ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.
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19
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Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Crit Rev Food Sci Nutr 2022; 63:8781-8795. [PMID: 35373656 DOI: 10.1080/10408398.2022.2057418] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future.
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Affiliation(s)
- Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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20
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Sun L, Dong X, Ren Y, Agarwal M, Ren A, Ding Z. Profiling Real-Time Aroma from Green Tea Infusion during Brewing. Foods 2022; 11:foods11050684. [PMID: 35267316 PMCID: PMC8909371 DOI: 10.3390/foods11050684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 02/05/2023] Open
Abstract
Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.
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Affiliation(s)
- Litao Sun
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Xue Dong
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Yonglin Ren
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Manjree Agarwal
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Alexander Ren
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Zhaotang Ding
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
- Correspondence:
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21
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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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22
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Markushyna Y, Antonietti M, Savateev A. Synthesis of Sulfonyl Chlorides from Aryldiazonium Salts Mediated by a Heterogeneous Potassium Poly(heptazine imide) Photocatalyst. ACS ORGANIC & INORGANIC AU 2021; 2:153-158. [PMID: 36855461 PMCID: PMC9955386 DOI: 10.1021/acsorginorgau.1c00038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Visible light photocatalysis is a tool in synthetic chemistry that allows us to utilize the energy of photons via photoinduced electron transfer to promote diverse organic reactions. Herein, a heterogeneous transition metal-free material, a type of carbon nitride photocatalyst, potassium poly(heptazine imide), is employed to produce sulfonyl chlorides from arenediazonium salts under mild conditions (visible light irradiation, room temperature) with 50-95% yields. The method is suitable for the synthesis of both electron rich and electron deficient compounds, and it shows high tolerance toward different functional groups (halides, ester, nitro, cyano groups). Thus, a sustainable photocatalytic alternative to the Meerwein chlorosulfonylation reaction is offered.
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Cheng Y, Li G, Wu H, Huang L, Wang H. Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14259-14269. [PMID: 34784211 DOI: 10.1021/acs.jafc.1c05465] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) and a GC-MS/pulsed flame photometric detector (GC-MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
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Affiliation(s)
- Yujiao Cheng
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Houjiu Wu
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Hua Wang
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
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24
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Markushyna Y, Schüßlbauer CM, Ullrich T, Guldi DM, Antonietti M, Savateev A. Chromoselective Synthesis of Sulfonyl Chlorides and Sulfonamides with Potassium Poly(heptazine imide) Photocatalyst. Angew Chem Int Ed Engl 2021; 60:20543-20550. [PMID: 34223699 PMCID: PMC8457082 DOI: 10.1002/anie.202106183] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/22/2021] [Indexed: 12/20/2022]
Abstract
Among external stimuli used to promote a chemical reaction, photocatalysis possesses a unique one-light. Photons are traceless reagents that provide an exclusive opportunity to alter chemoselectivity of the photocatalytic reaction varying the color of incident light. This strategy may be implemented by using a sensitizer capable to activate a specific reaction pathway depending on the excitation light. Herein, we use potassium poly(heptazine imide) (K-PHI), a type of carbon nitride, to generate selectively three different products from S-arylthioacetates simply varying the excitation light and otherwise identical conditions. Namely, arylchlorides are produced under UV/purple, sulfonyl chlorides with blue/white, and diaryldisulfides at green to red light. A combination of the negatively charged polyanion, highly positive potential of the valence band, presence of intraband states, ability to sensitize singlet oxygen, and multi-electron transfer is shown to enable this chromoselective conversion of thioacetates.
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Affiliation(s)
- Yevheniia Markushyna
- Department of Colloid ChemistryMax Planck Institute of Colloids and InterfacesAm Mühlenberg 114476PotsdamGermany
| | - Christoph M. Schüßlbauer
- Department of Chemistry and PharmacyInterdisciplinary Center for Molecular Materials(ICMM)Friedrich-Alexander University of Erlangen-NürnbergEgerlandstrasse 391058ErlangenGermany
| | - Tobias Ullrich
- Department of Chemistry and PharmacyInterdisciplinary Center for Molecular Materials(ICMM)Friedrich-Alexander University of Erlangen-NürnbergEgerlandstrasse 391058ErlangenGermany
| | - Dirk M. Guldi
- Department of Chemistry and PharmacyInterdisciplinary Center for Molecular Materials(ICMM)Friedrich-Alexander University of Erlangen-NürnbergEgerlandstrasse 391058ErlangenGermany
| | - Markus Antonietti
- Department of Colloid ChemistryMax Planck Institute of Colloids and InterfacesAm Mühlenberg 114476PotsdamGermany
| | - Aleksandr Savateev
- Department of Colloid ChemistryMax Planck Institute of Colloids and InterfacesAm Mühlenberg 114476PotsdamGermany
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25
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Markushyna Y, Schüßlbauer CM, Ullrich T, Guldi DM, Antonietti M, Savateev A. Chromoselektive Synthese von Sulfonylchloriden und Sulfonamiden mit Kalium‐Poly(heptazinimid)‐Photokatalysator. Angew Chem Int Ed Engl 2021. [DOI: 10.1002/ange.202106183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yevheniia Markushyna
- Abteilung für Kolloidchemie Max-Planck-Institut für Kolloid- und Grenzflächenforschung Am Mühlenberg 1 14476 Potsdam Deutschland
| | - Christoph M. Schüßlbauer
- Department Chemie und Pharmazie Interdisziplinäres Zentrum für Molekulare Materialien(ICMM) Friedrich-Alexander-Universität Erlangen-Nürnberg Egerlandstrasse 3 91058 Erlangen Deutschland
| | - Tobias Ullrich
- Department Chemie und Pharmazie Interdisziplinäres Zentrum für Molekulare Materialien(ICMM) Friedrich-Alexander-Universität Erlangen-Nürnberg Egerlandstrasse 3 91058 Erlangen Deutschland
| | - Dirk M. Guldi
- Department Chemie und Pharmazie Interdisziplinäres Zentrum für Molekulare Materialien(ICMM) Friedrich-Alexander-Universität Erlangen-Nürnberg Egerlandstrasse 3 91058 Erlangen Deutschland
| | - Markus Antonietti
- Abteilung für Kolloidchemie Max-Planck-Institut für Kolloid- und Grenzflächenforschung Am Mühlenberg 1 14476 Potsdam Deutschland
| | - Aleksandr Savateev
- Abteilung für Kolloidchemie Max-Planck-Institut für Kolloid- und Grenzflächenforschung Am Mühlenberg 1 14476 Potsdam Deutschland
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Yu P, Yang Y, Sun J, Jia X, Zheng C, Zhou Q, Huang F. Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS. Food Chem 2021; 367:130741. [PMID: 34399272 DOI: 10.1016/j.foodchem.2021.130741] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/19/2021] [Accepted: 07/29/2021] [Indexed: 11/25/2022]
Abstract
Volatile sulfur-containing compounds (VSCs) provide an important contribution to foods due to their special odors. In this study, VSCs in 21 cold-pressed rapeseed oils (CROs) from 9 regions in China were extracted and separated by headspace solid-phase microextraction combined with gas chromatography coupled with sulfur chemiluminescence detection. 19 VSCs were identified by authentic standards, and the total concentration of VSCs in all CROs ranged from 49.0 to 18129 μg/kg. Dimethyl sulfide (DMS), with its high odor activity value (7-14574), was the most significant aroma contributor to the CROs. Furthermore, S-methylmethionine (SMM) in rapeseed was first affirmed by ultra-performance liquid chromatography-tandem mass spectrometry and isotope quantitation. The positive correlation coefficient between DMS and SMM was 0.793 (p < 0.05), which confirmed SMM as a crucial precursor of DMS in CROs. This study provided a theoretical basis for selecting rapeseed materials by the distribution of essential VSCs and the source of DMS.
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Affiliation(s)
- Pei Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.
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27
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Silva P, Freitas J, Nunes FM, Câmara JS. A Predictive Strategy Based on Volatile Profile and Chemometric Analysis for Traceability and Authenticity of Sugarcane Honey on the Global Market. Foods 2021; 10:1559. [PMID: 34359428 PMCID: PMC8305931 DOI: 10.3390/foods10071559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/14/2021] [Accepted: 07/01/2021] [Indexed: 11/17/2022] Open
Abstract
Sugarcane honey (SCH) is a syrup produced on Madeira Island and recognized by its unique aroma, a complex attribute of quality with an important influence on the final consumer's acceptance of the product, and determined by a complex mixture of a large number of volatile organic compounds (VOCs) generated during its traditional making process and storage. Therefore, the purpose of this study was to establish the volatile profile of genuine SCH produced by a regional certified producer for seven years and compare it with syrups from non-certified regional producers and with producers from different geographical regions (Spain, Egypt, Brazil and Australia), as a powerful strategy to define the volatomic fingerprint of SCH. Different volatile profiles were recognized for all samples, with 166 VOCs being identified belonging to different chemical classes, including furans, ketones, carboxylic acids, aldehydes and alcohols. Chemometric analysis allowed (i) the differentiation between all syrups, being more pronounced between SCH and other syrups; and (ii) the identification of 32 VOCs as potential markers for the traceability and authenticity of SCH on the global market.
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Affiliation(s)
- Pedro Silva
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (P.S.); (J.F.)
| | - Jorge Freitas
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (P.S.); (J.F.)
| | - Fernando M. Nunes
- CQ-VR—Centro de Química-Vila Real, Food and Wine Chemistry Lab., Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (P.S.); (J.F.)
- Departamento de Química, Faculdade de Ciências Exactas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
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28
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Wieczorek MN, Majcher MA, Jeleń HH. Identification of aroma compounds in raw and cooked broccoli. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3669] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Martyna N. Wieczorek
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Małgorzata A. Majcher
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
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29
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Molino RJEJ, Rellin KFB, Nellas RB, Junio HA. Small in size, big on taste: Metabolomics analysis of flavor compounds from Philippine garlic. PLoS One 2021; 16:e0247289. [PMID: 34014935 PMCID: PMC8136657 DOI: 10.1371/journal.pone.0247289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 05/04/2021] [Indexed: 11/19/2022] Open
Abstract
Philippine garlic (Allium sativum L.) is arguably known to pack flavor and aroma in smaller bulbs compared to imported varieties saturating the local market. In this study, ethanolic extracts of Philippine garlic cultivars were profiled using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF). γ-Glu dipeptides, oligosaccharides and lipids were determined in Philippine garlic cultivars through bioinformatics analysis in GNPS Molecular Networking Platform and fragmentation analysis. Multivariate statistical analysis using XCMS Online showed the abundance of γ-Glu allyl cysteine in Batanes-sourced garlic while γ-Glu propenyl cysteine, γ-Glu methyl cysteine, and alliin are enriched in the Ilocos cultivar. Principal component analysis showed that the γ-Glu dipeptides found in local garlic influenced their distinct separation across PC1 from imported varieties. This presence of high levels of γ-Glu dipeptides and probiotic oligosaccharides may potentially contribute to the superior flavor and nutritional benefits of Philippine garlic.
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Affiliation(s)
- Ralph John Emerson J. Molino
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Klidel Fae B. Rellin
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Ricky B. Nellas
- Virtual Biochemical Explorations Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Hiyas A. Junio
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
- * E-mail:
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30
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Silva P, Freitas J, Nunes FM, Câmara JS. Chemical Differentiation of Sugarcane Cultivars Based on Volatile Profile and Chemometric Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3548-3558. [PMID: 33719431 DOI: 10.1021/acs.jafc.0c07554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Sugarcane (SC) is a perennial grass widely cultivated in tropical and subtropical regions. However, its cultivation in Europe is residual, where Madeira Island, Portugal, is the only region where SC continues to be extensively cultivated. For the first time, the volatile profiles of regional cultivars were established by solid-phase microextraction combined with gas chromatography-mass spectrometry. Different volatile profiles for each cultivar were recognized, identifying 260 volatile organic compounds belonging to 15 chemical classes, such as aldehydes, alcohols, ketones, hydrocarbons, esters, and terpenes. Chemometric analysis procedure, namely, one-way ANOVA with Tukey's test, principal component analysis, partial least-square analysis, linear discriminant analysis, and hierarchical clustering analysis, allowed the differentiation between all regional cultivars. This study represents an important contribution for the maintenance of biodiversity and subsistence of the SC industry in Europe. Furthermore, it is also a valuable contribution to establish the typicality of traditional SC-based products, such as SC honey.
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Affiliation(s)
- Pedro Silva
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Jorge Freitas
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fernando M Nunes
- CQ-VR, Centro de Química-Vila Real, Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - José S Câmara
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exactas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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31
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Pan X, Zhang W, Lao F, Mi R, Liao X, Luo D, Wu J. Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices. Food Chem 2020; 343:128459. [PMID: 33158672 DOI: 10.1016/j.foodchem.2020.128459] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 10/16/2020] [Accepted: 10/19/2020] [Indexed: 11/19/2022]
Abstract
Volatile sulfur compounds, such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, cause the off-flavor in heat-sterilized juices and limit the commercial production of juices. In this study, we investigated the precursors for these volatile sulfur compounds and analyzed the potential inhibition methods. Upon separation of melon juice components using resin column, the dimethyl sulfide precursor was present in the acidic fraction whereas the dimethyl trisulfide precursor was present in neutral and acidic fractions. Exogenous addition experiments indicated S-methyl methionine was the precursor of dimethyl sulfide, and methionine was the precursor of dimethyl disulfide and dimethyl trisulfide. The release of volatile sulfur compounds was reduced by decreasing the pH to 2.0, or by adding epicatechin. We concluded S-methyl methionine and methionine were degraded into volatile sulfur compounds through nucleophilic substitution and Strecker degradation. This study can help establishing protocols for controlling the release of volatile sulfur compounds in heat-sterilized juices.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Wentao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Ruifang Mi
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Dongsheng Luo
- College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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32
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Hernandez-Valdes JA, Dalglish MM, Hermans J, Kuipers OP. Development of Lactococcus lactis Biosensors for Detection of Sulfur-Containing Amino Acids. Front Microbiol 2020; 11:1654. [PMID: 32760389 PMCID: PMC7375092 DOI: 10.3389/fmicb.2020.01654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 06/25/2020] [Indexed: 11/24/2022] Open
Abstract
The sulfur-containing amino acids methionine and cysteine play an important role in food industry. These amino acids are used to confer a sulfur smell or meat-related aroma to food products. Besides their use as food additives, methionine and cysteine participate in flavor formation in dairy fermentations. For instance, the characteristic aroma of Cheddar cheeses is derived from methionine. Therefore, bacterial strains with the ability to overproduce and secrete these amino acids are relevant for the food industry. In addition, the quantification of these compounds in food matrices is a laborious task that involves sample preparation and specific analytical methods such as high-performance liquid chromatography. The ability of bacteria to naturally sense metabolites has successfully been exploited to develop biosensors. The presence of a specific metabolite is sensed by the biosensors, and it is subsequently translated into the expression of one or more reporter genes. In this study we aim to develop biosensors to detect methionine and cysteine, which are produced and secreted by wild-type Lactococcus lactis strains. We employed two strategies to create L. lactis biosensors, the first one is based on the methionine auxotrophy of this bacterium and the second strategy is based on a cysteine-responsive promoter. The characterization of the biosensors showed their specific response to the presence of these amino acids. Subsequently, we applied the methionine biosensor to quantify the presence of methionine in bacterial supernatants of wild-type L. lactis that naturally secretes methionine to benchmark the performance of our biosensors. The methionine biosensor responded linearly to the amounts of methionine present in the bacterial supernatants, i.e., the increases in the biosensor cell densities were proportional to the amounts of methionine present in the supernatants. The biosensors developed in this study tackle the limitations of amino acid quantification and the selection of strains with secretion of amino acids. These biosensors may eventually be used for screening of engineered strains to increase methionine and cysteine production, and may facilitate the detection of these amino acids in complex food matrices.
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Affiliation(s)
- Jhonatan A. Hernandez-Valdes
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, Netherlands
| | | | - Jos Hermans
- Analytical Biochemistry, Department of Pharmacy, University of Groningen, Groningen, Netherlands
| | - Oscar P. Kuipers
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, Netherlands
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33
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Ashrafi Tafreshi F, Fatahi Z, Ghasemi SF, Taherian A, Esfandiari N. Ultrasensitive fluorescent detection of pesticides in real sample by using green carbon dots. PLoS One 2020; 15:e0230646. [PMID: 32208468 PMCID: PMC7092965 DOI: 10.1371/journal.pone.0230646] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 03/04/2020] [Indexed: 01/01/2023] Open
Abstract
Pesticides, widely used in modern agriculture, could potentially cause environmental pollution and affect human lives. Hence, the development of a highly sensitive sensing element to detect pesticide residues is crucial for food safety and ecosystem protection. Optical methods based on fluorescence properties provide an ideal approach for screening and quantification of these compounds in different medias including water, plant, and nutritional products. The development of fluorescence emitting carbon dot-based sensors for monitoring pesticides has attracted great attention in recent years. In comparison to other fluorophores, carbon dots have more promising optical features, higher quantum yields and better biocompatibility. This article aims to present a novel fluorescent sensing method of diazinon, glyphosate, and amicarbazone using plant-based carbon dots. A comprehensive characterization of carbon dots obtained from cauliflower was performed by methods including UV-visible, FTIR spectroscopy, fluorometry, AFM, DLS, and zeta sizer. Following this step, carbon dots were used to detect pesticides. The fluorescence quenching property of carbon dots has been utilized to identify detection limit of 0.25, 0.5, and 2 ng ml-1 for diazinon, amicarbazone, and glyphosate, respectively. Also, real sample study revealed that the detection of pesticides accompanied by our developed nano-sensor is repeatable and accurate. According to carbon dots specificity determination, the prepared nano sensor does not have the potential to identify "bromacil" and "dialen super" pesticides but the other three mentioned pesticides are detectable. The results confirm that synthesized green carbon dots are well qualified for application in food safety and environmental monitoring.
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Affiliation(s)
| | - Zahra Fatahi
- Protein Research Center, Shahid Beheshti University, Tehran, Iran
| | | | - Amirali Taherian
- Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
| | - Neda Esfandiari
- Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
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34
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Castada HZ, Barringer SA. Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
| | - Sheryl Ann Barringer
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
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35
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Camara M, Cournoyer M, Sadiki M, Martin N. Characterization and Removal of Buddy Off-Flavor in Maple Syrup. J Food Sci 2019; 84:1538-1546. [PMID: 31120572 DOI: 10.1111/1750-3841.14618] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 02/28/2019] [Accepted: 03/29/2019] [Indexed: 12/01/2022]
Abstract
Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off-flavor in order to apply corrective treatments. HS-SPME combined with GC/MS was applied to analyze volatile aroma compounds in buddy maple syrup samples. Two novel volatile sulfur compounds were found in maple syrup: dimethyl disulfide (DMDS) and dimethyl trisulfide. A 3-alternative forced choice in ascending concentration of different buddy syrups diluted in good quality syrup was conducted in triplicate to assess buddy syrup concentration thresholds leading to detection and recognition of the off-flavor by 16 panelists while monitoring volatile aroma compounds in diluted samples. Results showed that DMDS was associated with the flavor defect. The recognition threshold concentration of buddy syrup varies depending on the syrup sample and the off-flavor can be detected in syrups containing very low DMDS content. Application of a continuous heat treatment on buddy syrups for 2 hr at 104.5 °C led to a removal of the buddy off-flavor as well as a significant reduction in DMDS content. PRACTICAL APPLICATION: The results of this study provide a better understanding of the buddy off-flavor in maple syrup and the heat treatment applied allowed us to eliminate this defect and obtain a syrup with a better sensory quality.
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Affiliation(s)
- Mariane Camara
- Centre de recherche, de développement et de transfert technologique acéricole Inc. (Centre ACER), 142, Rang Lainesse, St-Norbert d'Arthabaska, QC, G0P 1B0, Canada
| | - Mélissa Cournoyer
- Centre de recherche, de développement et de transfert technologique acéricole Inc. (Centre ACER), 142, Rang Lainesse, St-Norbert d'Arthabaska, QC, G0P 1B0, Canada
| | - Mustapha Sadiki
- Centre de recherche, de développement et de transfert technologique acéricole Inc. (Centre ACER), 142, Rang Lainesse, St-Norbert d'Arthabaska, QC, G0P 1B0, Canada
| | - Nathalie Martin
- Centre de recherche, de développement et de transfert technologique acéricole Inc. (Centre ACER), 142, Rang Lainesse, St-Norbert d'Arthabaska, QC, G0P 1B0, Canada
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36
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Diez-Simon C, Mumm R, Hall RD. Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products. Metabolomics 2019; 15:41. [PMID: 30868334 PMCID: PMC6476848 DOI: 10.1007/s11306-019-1493-6] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Accepted: 02/19/2019] [Indexed: 12/03/2022]
Abstract
BACKGROUND When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. AIM OF REVIEW To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. KEY SCIENTIFIC CONCEPTS OF REVIEW This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands.
| | - Roland Mumm
- Wageningen Research, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
| | - Robert D Hall
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
- Wageningen Research, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, The Netherlands
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37
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Lu Y, Nawrath M, Sun J, Liu SQ. Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis. AMB Express 2018; 8:109. [PMID: 29971574 PMCID: PMC6029988 DOI: 10.1186/s13568-018-0639-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 06/29/2018] [Indexed: 11/10/2022] Open
Abstract
The present study investigated for the first time the effects of various physicochemical parameters on the production of volatile sulphur compounds (VSCs) by non-growing cells of Kluyveromyces lactis supplemented with l-methionine. The results showed that the production of VSCs positively correlated with the cell biomass, but it seemed that no clear relationship with l-methionine concentration existed. Temperature and pH significantly affected the formation of VSCs with more production at 30 °C and pH 5, respectively. Nitrogen supplementation (in the form of diammonium phosphate, DAP) repressed the production of VSCs. It is interesting to note that DAP and yeast extract supplementation induced the production of methional, but not Mn2+ supplementation. The presence of Mn2+ improved the production of methionol and dimethyl disulphide, but inhibited the formation of S-methyl thioacetate. The study indicated that optimization of physicochemical conditions and media composition would be crucial for producing l-methionine-derived VSC bioflavor.
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38
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Kreitman GY, Elias RJ, Jeffery DW, Sacks GL. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Crit Rev Food Sci Nutr 2018; 59:1728-1752. [DOI: 10.1080/10408398.2018.1427043] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Gal Y. Kreitman
- Department of Food Science, The Pennsylvania State University, University Park PA, USA
| | - Ryan J. Elias
- Department of Food Science, The Pennsylvania State University, University Park PA, USA
| | - David W. Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide. Waite Campus, PMB 1, Glen Osmond, SA, Australia
| | - Gavin L. Sacks
- Department of Food Science, Cornell University, Ithaca NY, USA
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39
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Chen S, Sha S, Qian M, Xu Y. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. J Food Sci 2017; 82:2816-2822. [DOI: 10.1111/1750-3841.13969] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/26/2017] [Accepted: 10/04/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
| | - Sha Sha
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
| | - Michael Qian
- Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A
| | - Yan Xu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
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40
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Wieczorek MN, Walczak M, Skrzypczak-Zielińska M, Jeleń HH. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context. Crit Rev Food Sci Nutr 2017; 58:3130-3140. [PMID: 28718657 DOI: 10.1080/10408398.2017.1353478] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers. Interestingly, for some people unpleasant sensations are not perceived, suggesting a potential role of inter-individual variability in bitter taste perception and sensibility. Receptors responsible for bitter sensation with the emphasis on Brassica are reviewed, as well as genetic predisposition for bitterness perception by consumers. Also the role of glucosinolates and isothiocyanates as compounds responsible for bitter taste is discussed based on data from the field of food science and molecular biology. Isothiocyanates are shown in broaded context of flavor compounds also contributing to the aroma of Brassica vegetables.
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Affiliation(s)
- Martyna N Wieczorek
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
| | - Michał Walczak
- b Institute of Human Genetics , Polish Academy of Science , Poznan , Poland
| | | | - Henryk H Jeleń
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
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41
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Jiang Y, Liu H, Liu Y, Yang S, Sun B, Tian H. Enantioselective synthesis and sensory properties of 3‐methylthiodecanal. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3370] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yaolin Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Hao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Shaoxiang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
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42
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Dulsat-Serra N, Quintanilla-Casas B, Vichi S. Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Kreitman GY, Danilewicz JC, Jeffery DW, Elias RJ. Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4095-4104. [PMID: 27133282 DOI: 10.1021/acs.jafc.6b00641] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Sulfidic off-odors as a result of hydrogen sulfide (H2S) and low-molecular-weight thiols are commonly encountered in wine production. These odors are usually removed by the process of Cu(II) fining, a process that remains poorly understood. The present study aims to elucidate the underlying mechanisms by which Cu(II) interacts with H2S and thiol compounds (RSH) under wine-like conditions. Copper complex formation was monitored along with H2S, thiol, oxygen, and acetaldehyde concentrations after the addition of Cu(II) (50 or 100 μM) to air-saturated model wine solutions containing H2S, cysteine, 6-sulfanylhexan-1-ol, or 3-sulfanylhexan-1-ol (300 μM each). The presence of H2S and thiols in excess to Cu(II) led to the rapid formation of ∼1.4:1 H2S/Cu and ∼2:1 thiol/Cu complexes, resulting in the oxidation of H2S and thiols and reduction of Cu(II) to Cu(I), which reacted with oxygen. H2S was observed to initially oxidize rather than form insoluble copper sulfide. The proposed reaction mechanisms provide insight into the extent to which H2S can be selectively removed in the presence of thiols in wine.
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Affiliation(s)
- Gal Y Kreitman
- Department of Food Science, The Pennsylvania State University , University Park, Pennsylvania 16802, United States
| | | | - David W Jeffery
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University , University Park, Pennsylvania 16802, United States
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44
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Liu H, Tao F, Sun B, Yang S, Liu Y, Tian H. Preparation of 3-Methylthiodecanal, a Flavour Compound. JOURNAL OF CHEMICAL RESEARCH 2015. [DOI: 10.3184/174751915x14476885268579] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
1-Undecen-4-ol was converted into its benzyl ether in 92% yield by reaction with benzyl chloride in the presence of NaH and was then oxidised with a ruthenium catalysis to give the corresponding aldehyde, which was treated directly with ethylene glycol in the presence of pyridinium p-toluenesulfonate to produce 2-(2′-benzyloxynonyl)-1,3-dioxolane in an overall yield of 87%. This intermediate underwent deprotection of the benzyloxy group and mesylation to give 2-(2′-mesyloxynonyl)-1,3-dioxolane in 90% yield, treatment of which with sodium methyl mercaptide followed by cleavage of the 1,3-dioxolane group afforded 3-methylthiodecanal in 81% yield.
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Affiliation(s)
- Hao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Feiyan Tao
- Technical Research & Development Center, Chuanyu Branch of China Tobacco Corporation, Chengdu 610031, P.R. China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Shaoxiang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
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45
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Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7499-510. [PMID: 26257073 DOI: 10.1021/acs.jafc.5b02358] [Citation(s) in RCA: 153] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), β-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Feng Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
- Department of Food, Nutrition, and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - LingYing Wang
- Shanghai Cosmax (China) Cosmetics Co., LTD , Shanghai, China
| | - YunWei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Dan Yu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Chang Shu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - HeXing Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - HongLin Wang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
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Ochiai N, Sasamoto K, Kishimoto T. Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6698-6706. [PMID: 26166150 DOI: 10.1021/acs.jafc.5b02298] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A method for analysis of hop-derived polyfunctional thiols, such as 4-sulfanyl-4-methylpentan-2-one (4S4M2Pone), 3-sulfanylhexan-1-ol (3SHol), and 3-sulfanylhexyl acetate (3SHA), in beer, hop water extract, and wort at nanogram per liter levels was developed. The method employed stir bar sorptive extraction with in situ derivatization (der-SBSE) using ethyl propiolate (ETP), followed by thermal desorption and gas chromatography-tandem mass spectrometry (TD-GC-MS/MS) with selected reaction monitoring (SRM) mode. A prior step involved structural identification of the ETP derivatives of the thiols by TD-GC-quadrupole-time-of-flight mass spectrometry with parallel sulfur chemiluminescence detection (Q-TOF-MS/SCD) after similar der-SBSE. The der-SBSE conditions of the ETP concentration, buffer concentration, salt addition, and extraction time profiles were investigated, and the performance of the method was demonstrated with spiked beer samples. The limits of detection (LODs) (0.19-27 ng/L) are below the odor threshold levels of all analytes. The apparent recoveries at 10-100 ng/L (99-101%) and the repeatabilities [relative standard deviation (RSD) of 1.3-7.2%; n = 6] are also good. The method was successfully applied to the determination of target thiols at nanogram per liter levels in three kinds of beer samples (hopped with Cascade, Citra, and Nelson Sauvin) and the corresponding hop water extracts and wort samples. There was a clear correlation between the determined values and the characteristics of citrus hop aroma for each sample.
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Affiliation(s)
- Nobuo Ochiai
- †GERSTEL K.K., 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
| | - Kikuo Sasamoto
- †GERSTEL K.K., 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
| | - Toru Kishimoto
- ‡Asahi Breweries, Limited, 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan
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Zhang GL, Liang Y, Zhu JY, Jia Q, Gan WQ, Sun LM, Hou HM. Oxidative stress-mediated antiproliferative effects of furan-containing sulfur flavors in human leukemia Jurkat cells. Food Chem 2015; 180:1-8. [DOI: 10.1016/j.foodchem.2015.01.122] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2014] [Revised: 01/05/2015] [Accepted: 01/26/2015] [Indexed: 10/24/2022]
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48
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Du X, Song M, Baldwin E, Rouseff R. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chem 2015; 171:306-14. [DOI: 10.1016/j.foodchem.2014.09.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 11/27/2022]
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49
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Dai Y, Shao J, Yang S, Sun B, Liu Y, Ning T, Tian H. Enantioselective syntheses and sensory properties of 2-methyl-tetrahydrofuran-3-thiol acetates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:464-468. [PMID: 25560460 DOI: 10.1021/jf503866x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The enantioselective synthesis of four stereoisomers of 2-methyl-tetrahydrofuran-3-thiol acetate was achieved. The two enantiomers of the important intermediate cis-2-methyl-3-hydroxy-tetrahydrofuran were obtained by Sharpless asymmetric dihydroxylation (AD), whereas the two enantiomers of trans-2-methyl-3-hydroxy-tetrahydrofuran were derived from the corresponding optically active cis-isomers by Mitsunobu reaction. Each stereoisomer of 2-methyl-3-hydroxy-tetrahydrofuran went through mesylation and nucleophilic substitution to afford the corresponding product with specific configuration. (2R,3S)- and (2R,3R)-2-methyl-tetrahydrofuran-3-thiol acetate were obtained in 80% ee, whereas the (2S,3R)- and (2S,3S)-isomers were in 62% ee. The odor properties of the synthesized four stereoisomers were evaluated by gas chromatography-olfactometry (GC-O), which revealed perceptible differences among stereoisomers both in odor features and in intensities.
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Affiliation(s)
- Yifeng Dai
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing 100048, China
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