Evaluation of Group-Contribution Methods To Predict VLE and Odor Intensity of Fragrances

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 × 10^-4 to 6.9 × 10^-3 μg·mL^-1 for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 μL of extract to each 100 g of bread dough. The quantified eucalyptol and d-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.

Non-Supported and PET-Supported Chitosan Membranes for Pervaporation: Production, Characterization, and Performance

The objective of this study was to develop non-supported and PET-supported chitosan membranes that were cross-linked with glutaraldehyde, then evaluate their physical-chemical, morphological, and mechanical properties, and evaluate their performance in the separation of ethanol/water and limonene/linalool synthetic mixtures by hydrophilic and target-organophilic pervaporation, respectively. The presence of a PET layer did not affect most of the physical-chemical parameters of the membranes, but the mechanical properties were enhanced, especially the Young modulus (76 MPa to 398 MPa), tensile strength (16 MPa to 27 MPa), and elongation at break (7% to 26%), rendering the supported membrane more resistant. Regarding the pervaporation tests, no permeate was obtained in target-organophilic pervaporation tests, regardless of membrane type. The support layer influenced the hydrophilic pervaporation parameters of the supported membrane, especially in reducing transmembrane flux (0.397 kg∙m^-2∙h^-1 to 0.121 kg∙m^-2∙h^-1) and increasing membrane selectivity (611 to 1974). However, the pervaporation separation index has not differed between membranes (228 for the non-supported and 218 for the PET-supported membrane), indicating that, overall, both membranes had a similar performance. Thus, the applicability of each membrane is linked to specific applications that require a more resistant membrane, greater transmembrane fluxes, and higher selectivity.

Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications

Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO₂) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors α-terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO₂ show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO₂ products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO₂ presented the most promising results regarding food application.

Perfume and Flavor Engineering: A Chemical Engineering Perspective

In the last two decades, scientific methodologies for the prediction of the design, performance and classification of fragrance mixtures have been developed at the Laboratory of Separation and Reaction Engineering. This review intends to give an overview of such developments. It all started with the question: what do we smell? The Perfumery Ternary Diagram enables us to determine the dominant odor for each perfume composition. Evaporation and 1D diffusion model is analyzed based on vapor-liquid equilibrium and Fick's law for diffusion giving access to perfume performance parameters. The effect of matrix and skin is addressed and the trail of perfumes analyzed. Classification of perfumes with the perfumery radar is discussed. The methodology is extended to flavor and taste engineering. Finally, future research directions are suggested.