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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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Liang JY, An Y, Hou ZB, Wang XD, Zhou F, Zhang J, Wang JL. Acute toxicity of Zanthoxylum bungeanum against two stored product insects and synergistic interactions between two major compounds limonene and linalool. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:739-744. [PMID: 35930275 DOI: 10.1080/03601234.2022.2107370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In order to find and develop new botanical pesticides against storage pests, components of the essential oil (EO) from Zanthoxylum bungeanum were identified by GC-MS and their insecticidal activity against the stored product pests were studied. The EO was obtained by steam distillation. Results showed that EO was rich in limonene (23.67), linalool (21.76) and linalyl anthranilate (10.87). In contact assays, linalool exhibited strongest toxicity to red flour beetle adult (LD50 = 17.06 μg/adult) and larvae (LD50 = 16.42 μg/larvae), and linalool was the most active one against the Lasioderma serricorne (LD50 = 15.36 μg/larvae). Then limonene and linalool showed different levels of fumigant activities against the two insect species. Synergism effect existed in the proportion of contact assays against Tribolium castaneum adults, and additive was observed in the proportion of 7:1 against T. castaneum larvae. This work provides important information for the development and utilization of Z. bungeanum and suggests that the EO of Z. bungeanum has the potential to serve as bio-insecticides for controlling pest damage in stored products.
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Affiliation(s)
- Jun-Yu Liang
- A New Rural Development Research Institute, Northwest Normal University, Lanzhou, P. R. China
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Yue An
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Zhi-Bo Hou
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Xu-Dong Wang
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Feng Zhou
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Ji Zhang
- A New Rural Development Research Institute, Northwest Normal University, Lanzhou, P. R. China
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
| | - Jun-Long Wang
- A New Rural Development Research Institute, Northwest Normal University, Lanzhou, P. R. China
- College of the Life Science, Northwest Normal University, Lanzhou, P. R. China
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Liu S, Li S, Ho CT. Dietary bioactives and essential oils of lemon and lime fruits. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Highly Sensitive, Cost‐Effective, and Flexible SERS Substrate Based on Green Synthesized GO/rGO for Pesticide Detection**. ChemistrySelect 2022. [DOI: 10.1002/slct.202200348] [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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Bürger F, Koch M, Fraatz MA, Omarini AB, Berger RG, Zorn H. Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030651. [PMID: 35163915 PMCID: PMC8838675 DOI: 10.3390/molecules27030651] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 12/16/2022]
Abstract
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, Citrus side streams were fermented using monokaryotic strains of the fungus Pleurotus sapidus. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed p-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 218 as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L−1 to 2.4 ng L−1 for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of p-anisaldehyde as well as of (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by P. sapidus.
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Affiliation(s)
- Friederike Bürger
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
| | - Maximilian Koch
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
| | - Marco A. Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Alejandra B. Omarini
- CONICET Asociación para el Desarrollo de Villa Elisa y Zona Héctor de Elia 1247, Villa Elisa E3265, Entre Ríos, Argentina;
- Institute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany;
| | - Ralf G. Berger
- Institute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany;
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
- Correspondence: ; Tel.: +49-(0)-641-99-349-00
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Galvan-Lima Â, Cunha SC, Martins ZE, Soares AG, Ferreira IMPLVO, Farah A. Headspace volatolome of peel flours from citrus fruits grown in Brazil. Food Res Int 2021; 150:110801. [PMID: 34863493 DOI: 10.1016/j.foodres.2021.110801] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 09/03/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022]
Abstract
Citrus fruit peel comprises a pleasant mix of volatile compounds together with fibers, nutrients, and bioactive compounds. Therefore, it has great potential for use as a food ingredient. Studies evaluating the volatile composition of citrus peel flours are limited for most citruses. The goal of this study was to characterize, by HS-SPME/GC-MS, the volatile profile of citrus peel flours made from fruits commonly grown in Brazil. Two composite samples of ten types of citrus peel flours from consecutive harvests were evaluated. 69 volatile compounds were assigned, 49 in Tahiti acid lime, 49 in Sicilian lemon, 37 in Persian lime, 34 in Italian tangerine and oval kumquat, 33 in Valencia orange, 32 in Baia orange and round kumquat, 28 in Blood-of-Mombuca orange and 26 in Lima orange. 26 major compounds represented 93-99% of the total chromatogram peak area. Terpenic compounds were predominant in all samples, especially monoterpenes (about 48-97% of the total chromatogram peak area), while lower proportions of aldehydes (0.2-16.1%), monoterpene alcohols (0.4-11.8%) and esters (0.0-7.7%) were observed. Even though a few compounds like limonene, β-myrcene, linalool, α-pinene and valencene were detected in all citrus, volatile compounds followed specific patterns in the different citruses, with a clear distinction among them, especially between lemon flours and the remaining flours. The variety of volatile profiles and singular specific volatolomic signatures in citrus peels can be explored for different applications related to food flavoring and preservation, and promotion of good health. These aspects should be thoroughly investigated in future studies.
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Affiliation(s)
- Ângela Galvan-Lima
- Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brasil; Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro, 01, 96010-610, Pelotas, Rio Grande do Sul, Brasil; LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Zita E Martins
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Antonio G Soares
- Embrapa Agroindústria de Alimentos: Av. das Américas, n° 29.501, Guaratiba/23020-470 Rio de Janeiro, RJ, Brasil.
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Adriana Farah
- Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brasil.
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Park YS, Kim ID, Dhungana SK, Park EJ, Park JJ, Kim JH, Shin DH. Quality Characteristics and Antioxidant Potential of Lemon ( Citrus limon Burm. f.) Seed Oil Extracted by Different Methods. Front Nutr 2021; 8:644406. [PMID: 34568400 PMCID: PMC8458774 DOI: 10.3389/fnut.2021.644406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 08/10/2021] [Indexed: 12/14/2022] Open
Abstract
Lemon (Citrus limon Burm. f.) is one of the most widely produced and consumed fruits in the world. The seeds of lemon are generally discarded as waste. The purpose of this study was to investigate the quality characteristics and antioxidant potential of lemon seed oil obtained by four extraction methods (roasted-pressing at 170°C, RP-170; roasted-pressing at 100°C, RP-100; cold-pressing, CP; and supercritical fluid, SF). No significant differences in the viscosity, density, and refractive index were observed in the oil obtained from different methods. In the case of Hunter's value, L (lightness) and b (yellowness) values of SF were higher than those of the others. The oil obtained by the CP method exhibited higher levels of Ca (252.17 mg/kg), Cu (2.38 mg/kg), K (225.98 mg/kg), and Mo (0.47 mg/kg) than that of other methods. The highest contents of total phenols (165.90 mg/mL) and flavonoids (21.69 mg/mL) were significantly high in oil obtained by the SF method. Oleic and linoleic acids consisted of principal fatty acids, which were significantly higher in oil obtained by RP-170. Higher amounts of volatile flavor compounds, such as γ-terpinene, sabinene, and limonene, were observed in CP compared to those observed for the other methods. This study elucidates the effects of different methods of oil extraction on the composition of lemon seed oil and highlights potential applications of these benefits in the food, cosmetic, pharmaceutical, and/or fragrance industries.
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Affiliation(s)
- Yong-Sung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Il-Doo Kim
- Department of International Studies, International Institute of Agricultural Research and Development, Kyungpook National University, Daegu, South Korea
| | - Sanjeev Kumar Dhungana
- National Institute of Crop Science, Rural Development Administration, Miryang, South Korea
| | - Eun-Jung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jae-Jung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Konkuk University, Chungju-si, South Korea
| | - Dong-Hyun Shin
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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Song L, Wu X, Xie J, Zhang H, Yang H, Zeng Q, Yang X, Xie W. Kaempferia galanga Linn. Extract – A potential antibacterial agent for preservation of poultry products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Demarcq B, Cavailles M, Lambert L, Schippa C, Ollitrault P, Luro F. Characterization of Odor-Active Compounds of Ichang Lemon ( Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3175-3188. [PMID: 33667086 DOI: 10.1021/acs.jafc.0c07894] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigated by GC-MS and GC-O (AEDA method). Simultaneously, its genetic origin was identified by using diagnostic SNP markers specific to ancestral species and multiallelic SSR and InDel markers. Ichang lemon combines three ancestral genomes (Citrus maxima, Citrus ichangensis, and Citrus reticulata) and may be a pummelo × Yuzu hybrid. Although the major compounds of the Ichang lemon aromatic profile were present in Citrus junos, a few pummelo-specific compounds were also detected, such as indole and nootkatone, in agreement with its maternal lineage. 3-Methyl-3-sulfanylbutyl acetate, reported to occur in passion fruit and brewed coffee, was identified by GC-MS, GC-QTOF-MS, and GC-FTIR for the first time in citrus. This odor-active compound has a sulfurous, tropical fruity, green note.
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Affiliation(s)
- Benoit Demarcq
- V Mane Fils SA, 620 Route de Grasse, 06620 Le Bar-sur-Loup, France
| | | | - Laetitia Lambert
- V Mane Fils SA, 620 Route de Grasse, 06620 Le Bar-sur-Loup, France
| | | | - Patrick Ollitrault
- CIRAD, UMR AGAP, F-20230 San Giuliano, France
- UMR AGAP Institut, Université Montpellier, CIRAD, INRAE, Institut Agro, 20230 San Giuliano, France
| | - Francois Luro
- UMR AGAP Institut, Université Montpellier, CIRAD, INRAE, Institut Agro, 20230 San Giuliano, France
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10
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Spotlight on release mechanisms of volatile thiols in beverages. Food Chem 2020; 339:127628. [PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 03/24/2020] [Accepted: 07/18/2020] [Indexed: 12/11/2022]
Abstract
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.
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Date S, Hamasaki K, Sunagawa K, Koyama H, Sebe C, Hiroya K, Shigehisa H. Catalytic Direct Cyclization of Alkenyl Thioester. ACS Catal 2020. [DOI: 10.1021/acscatal.9b05045] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shiori Date
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Kensei Hamasaki
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Karen Sunagawa
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Hiroki Koyama
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Chikayoshi Sebe
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Kou Hiroya
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
| | - Hiroki Shigehisa
- Faculty of Pharmacy, Musashino University 1-1-20 Shinmachi Nishitokyo-shi, Tokyo 202-8585, Japan
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Schoenauer S, Schieberle P. Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4553-4559. [PMID: 30938162 DOI: 10.1021/acs.jafc.9b01242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A selection of 46 fruits and wines were screened for mercaptans using a thiol-selective isolation procedure. The identification was based on three methods: gas chromatography-olfactometry (GC-O), gas chromatography-sulfur chemiluminescence detection (GC-SCD), and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF/MS). A database constructed from analytical and sensory data for more than 300 sulfur compounds was used to confirm the identifications. Overall, 11 mercaptans were characterized in the fruits or wines for the first time. In addition, 1- p-menthene-9-thiol identified in kumquat is the first report in any food thus far. Thus, besides 1- p-menthene-8-thiol, p-menthane-8-thiole-3-one, and 3-mercapto-3,7-dimethyl-6-octenyl acetate, a fourth naturally occurring mercapto terpenoid occurs in fruits.
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Affiliation(s)
- Sebastian Schoenauer
- Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
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González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. FRONTIERS IN PLANT SCIENCE 2019; 10:12. [PMID: 30804951 PMCID: PMC6370709 DOI: 10.3389/fpls.2019.00012] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/07/2019] [Indexed: 05/09/2023]
Abstract
The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
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Affiliation(s)
- M. Carmen González-Mas
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
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Cannon RJ, Ho CT. Volatile sulfur compounds in tropical fruits. J Food Drug Anal 2018; 26:445-468. [PMID: 29567214 PMCID: PMC9322215 DOI: 10.1016/j.jfda.2018.01.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 01/16/2018] [Accepted: 01/22/2018] [Indexed: 11/17/2022] Open
Abstract
Global production and demand for tropical fruits continues to grow each year as consumers are enticed by the exotic flavors and potential health benefits that these fruits possess. Volatile sulfur compounds (VSCs) are often responsible for the juicy, fresh aroma of tropical fruits. This poses a challenge for analytical chemists to identify these compounds as most often VSCs are found at low concentrations in most tropical fruits. The aim of this review is to discuss the extraction methods, enrichment techniques, and instrumentation utilized to identify and quantify VSCs in natural products. This will be followed by a discussion of the VSCs reported in tropical and subtropical fruits, with particular attention to the odor and taste attributes of each compound. Finally, the biogenesis and enzymatic formation of specific VSCs in tropical fruits will be highlighted along with the contribution each possesses to the aroma of their respective fruit.
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Affiliation(s)
- Robert J. Cannon
- International Flavors & Fragrances Inc., Research & Development, 1515 State Highway 36, Union Beach, NJ 07735,
USA
- Corresponding author. E-mail address: (R.J. Cannon)
| | - Chi-Tang Ho
- Rutgers University, Food Science Department, 65 Dudley Road, New Brunswick, NJ 08901,
USA
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Hong JH, Khan N, Jamila N, Hong YS, Nho EY, Choi JY, Lee CM, Kim KS. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE-GC-MS and Enantiomeric Composition of Chiral Compounds by MDGC-MS. PHYTOCHEMICAL ANALYSIS : PCA 2017; 28:392-403. [PMID: 28444796 DOI: 10.1002/pca.2686] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 02/28/2017] [Accepted: 03/13/2017] [Indexed: 06/07/2023]
Abstract
INTRODUCTION Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin. OBJECTIVE To analyse the volatile flavour compounds of Citrus junos Sieb. ex Tanaka (yuzu), Citrus limon BURM. f. (lemon) and Citrus aurantifolia Christm. Swingle (lime), and determine the enantiomeric ratios of their chiral compounds for discrimination and authentication of extracted oils. METHODOLOGY Volatile flavour compounds of the fruits of the three Citrus species were extracted by simultaneous distillation extraction and analysed by gas chromatography-mass spectrometry. The enantiomeric composition (ee%) of chiral camphene, sabinene, limonene and β-phellandrene was analysed by heart-cutting multidimensional gas chromatography-mass spectrometry. RESULTS Sixty-seven (C. junos), 77 (C. limon) and 110 (C. aurantifolia) volatile compounds were identified with limonene, γ-terpinene and linalool as the major compounds. Stereochemical analysis (ee%) revealed 1S,4R-(-) camphene (94.74, 98.67, 98.82), R-(+)-limonene (90.53, 92.97, 99.85) and S-(+)-β-phellandrene (98.69, 97.15, 92.13) in oil samples from all three species; R-(+)-sabinene (88.08) in C. junos; and S-(-)-sabinene (81.99, 79.74) in C. limon and C. aurantifolia, respectively. CONCLUSION The enantiomeric composition and excess ratios of the chiral compounds could be used as reliable indicators of genuineness and quality assurance of the oils derived from the Citrus fruit species. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Joon Ho Hong
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Naeem Khan
- Department of Chemistry, Kohat University of Science & Technology, Kohat, Khyber Pakhtunkhuwa, Pakistan
| | - Nargis Jamila
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
- Department of Chemistry, Women University Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Young Shin Hong
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Eun Yeong Nho
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Ji Yeon Choi
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Cheong Mi Lee
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
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Cannon RJ, Curto NL, Esposito CM, Payne RK, Janczuk AJ, Agyemang DO, Cai T, Tang XQ, Chen MZ. The Discovery of Citral-Like Thiophenes in Fried Chicken. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5690-5699. [PMID: 28669187 DOI: 10.1021/acs.jafc.7b01371] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The isomers of 3,7-dimethyl-2,6-octadienal, more commonly known together as citral, are two of the most notable natural compounds in the flavor and fragrance industry. However, both isomers are inherently unstable, limiting their potential use in various applications. To identify molecules in nature that can impart the fresh lemon character of citral while demonstrating stability under acidic and thermal conditions has been a major challenge and goal for the flavor and fragrance industry. In the study of fried chicken, several alkyl thiophenecarbaldehydes were identified by gas chromatography-mass spectrometry and gas chromatography-olfactometry that provided a similar citral-like aroma. The potential mechanism of formation in fried chicken is discussed. Furthermore, in order to explore the organoleptic properties of this structural backbone, a total of 35 thiophenecarbaldehyde derivatives were synthesized or purchased for evaluation by odor and taste. Certain organoleptic trends were observed as the length of the alkyl or alkenyl chain increased or when the chain was moved to different positions on the thiophene backbone. The 3-substituted alkyl thiophenecarbaldehydes, specifically 3-butyl-2-thiophenecarbaldehyde and 3-(3-methylbut-2-en-1-yl)-2-thiophenecarbaldehyde, exhibited strong citrus and citral-like notes. Several alkyl thiophenecarbaldehydes were tested in high acid stability trials (4 °C vs 38 °C) and outperformed citral both in terms of maintaining freshness over time and minimizing off-notes. Additional measurements were completed to calculate the odor thresholds for a select group of thiophenecarbaldehydes, which were found to be between 4.7-215.0 ng/L in air.
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Affiliation(s)
- Robert J Cannon
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Nicole L Curto
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Cynthia M Esposito
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Richard K Payne
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Adam J Janczuk
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - David O Agyemang
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Tingwei Cai
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Xiao-Qing Tang
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
| | - Michael Z Chen
- Research & Development, International Flavors & Fragrances Inc. , 1515 State Highway 36, Union Beach, New Jersey 07735, United States
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Chemical Composition of Essential Oils from SixZanthoxylumSpecies and Their Repellent Activities against Two Stored-Product Insects. J CHEM-NY 2017. [DOI: 10.1155/2017/1287362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to analyze six essential oils fromZanthoxylumgenus (family Rutaceae) in China and evaluate their repellent activities againstTribolium castaneumandLasioderma serricorneadults. Six essential oils fromZanthoxylumgenus, includingZ. armatum,Z. dimorphophyllum,Z. dimorphophyllumvar.spinifolium,Z. piasezkii,Z. stenophyllum,andZ. dissitum,were obtained by hydrodistillation and their yields were ranging from 0.02% to 0.53%. Totally, there were 39 chemical components revealed by GC-MS. Among them, some components with high relative content existed in more than threeZanthoxylumspecies. For instance, bothδ-cadinene (1.21%–17.15%) and spathulenol (0.36%–10.19%) appeared in essential oils ofZ. dimorphophyllum,Z. piasezkii,Z. stenophyllum,andZ. dissitumwhich were found to have higher content of sesquiterpenoids. The repellent activities of six essential oil samples againstT. castaneumandL. serricorneadults were investigated for the first time. Data demonstrated that sixZanthoxylumspecies had much stronger repellent activities againstT. castaneumthanL. serricorneadults, especially in 2 hours after exposure. The results indicate that these six essential oils fromZanthoxylumhave significant potential to be developed into natural repellents to control insects in grains, food, and traditional Chinese medicinal materials.
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Schoenauer S, Schieberle P. Structure-Odor Activity Studies on Monoterpenoid Mercaptans Synthesized by Changing the Structural Motifs of the Key Food Odorant 1-p-Menthene-8-thiol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3849-3861. [PMID: 27121638 DOI: 10.1021/acs.jafc.6b01645] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
1-p-Menthene-8-thiol (1) has been discovered as the key odorant in grapefruit juice several decades ago and contributes to the overall odor of the fruit with an extremely low odor threshold of 0.000034 ng/L in air. This value is among the lowest odor thresholds ever reported for a food odorant. To check whether modifications in the structure of 1 would lead to changes in odor threshold and odor quality, 34 mercapto-containing p-menthane and 1-p-menthene derivatives as well as several aromatic and open-chain mercapto monoterpenoids were synthesized. Eighteen of them are reported for the first time in the literature, and their odor thresholds and odor qualities as well as analytical data are supplied. A comparison of the sensory data with those of 1 showed that hydrogenation of the double bond led to a clear increase in the odor threshold. Furthermore, moving the mercapto group into the ring always resulted in higher odor thresholds compared to thiols with a mercapto group in the side chains. Although all tertiary thiols always exhibited low odor thresholds, none of the 31 compounds reached the extremely low threshold of 1. Also, none of the synthesized mercapto monoterpenoids showed a similar odor quality resembling grapefruit. Although the saturated and aromatic analogues exhibited similar scents as 1, the aromas of the majority of the other compounds were described as sulfury, rubber-like, burned, soapy, or even mushroom-like. NMR and MS data as well as retention indices of the 23 newly reported sulfur-containing compounds might aid in future research to identify terpene-derived mercaptans possibly present in trace levels in foods.
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Affiliation(s)
- Sebastian Schoenauer
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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