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Settimo G, Avino P. State-of-art of the legislation on odour emissions with a focus on the Italian studies. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 348:123525. [PMID: 38336139 DOI: 10.1016/j.envpol.2024.123525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 02/04/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
This review would like to point out the state-of-art of the European legislation for the odour pollution determination and management. Odour is generated by a mixture of more or less volatile and persistent compounds that surround us in daily life. European directives impose the use of corresponding technical standards for the application of the limits imposed. The different approaches (chemicals and/or olfactometries) and integrated evaluation methods for measuring and characterizing odour, even if in a very different way in the European territories, will be reviewed and commented. Specifically, the authors will describe and comment the main procedures for odour concentration determination (e.g., multigas sensors, electronic sensors for odour monitoring). It is important to note that the definition of odour does not take into account if an odour is "good" or "bad", but only if it exists. The limit value must guarantee a total equivalent level of environmental protection and does not involve a greater polluting load in the environment. Further, a deep revision of the Italian situation in terms of legislation and studies, will complete the paper.
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Affiliation(s)
- Gaetano Settimo
- Department of Environment and Health, Italian National Institute of Health, Viale Regina Elena 299, IT-00161, Rome, Italy.
| | - Pasquale Avino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis 1, Campobasso, IT-86100, Italy; Institute of Atmospheric Pollution Research (IIA), National Research Council (CNR), Rome Research Area-Montelibretti, IT-00015, Monterotondo Scalo, Italy.
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Zheng H, Zhao W, Du X, Hua J, Ma Y, Zhao C, Lu H, Shi Y, Yao J. Determining the soil odor control area: A case study of an abandoned organophosphorus pesticide factory in China. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 906:167436. [PMID: 37774866 DOI: 10.1016/j.scitotenv.2023.167436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/01/2023]
Abstract
Currently, soil odor-active substance screening and evaluation methods for contaminated sites are underdeveloped, with unclear treatment objectives and areas. Consequently, some sites suffer from odor issues during and even after remediation. This study focused on an organophosphorus pesticide factory site in Guangdong Province, China. It established a method of determining the odorant control area using a comprehensive approach combining instrumental and olfactory soil sample analyses. The main odor-active substances identified were ethylbenzene, phenol, m, p-xylene, styrene, toluene, and o-xylene, with odorant control values (the limit of odor-active substance contents) of 35.2, 28.1, 8.0, 11.3, 40.2 and 89.3 mg/kg respectively. Instrumental analysis of soil samples revealed 11 sampling points where the main odor-causing substances exceeded standard levels. Among the substances, ethylbenzene (1.48E+04 mg/kg) had the highest content, exceeding the limit up to 421-fold. Olfactory analysis indicated 14 sampling points with odor intensity surpassing the standard (OI > 2). Based on the instrumental analysis results and the odorant control value, the initial estimated odor control area (area with the risk of odor nuisance) was 5.64E+03 m2. Incorporating the olfactory analysis findings, the control area was adjusted by 1.25E+03 m2, leading to a final calculated soil odor control area of 6.89E+03 m2 for the study site. The comprehensive approach to analyzing soil samples for odor control can help evaluate the extent of soil odor pollution in contaminated sites and provide a scientific basis for effectively removing and managing odor-causing substances in soil.
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Affiliation(s)
- Hongguang Zheng
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China; China University of Mining & Technology-Beijing, School of Chemical and Environmental Engineering, Beijing 100083, China
| | - Weiguang Zhao
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China
| | - Xiaoming Du
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China
| | - Jie Hua
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China
| | - Yan Ma
- China University of Mining & Technology-Beijing, School of Chemical and Environmental Engineering, Beijing 100083, China
| | - Caiyun Zhao
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China
| | - Hefeng Lu
- Xingtai Ecological Environment Bureau Xingdong New Area Branch, Xingtai 054001, China
| | - Yi Shi
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China.
| | - Juejun Yao
- Technical Centre for Soil, Agriculture and Rural Ecology and Environment, Ministry of Ecology and Environment, Beijing 100012, China.
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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Clarke HJ, Fitzpatrick E, Hennessy D, O'Sullivan MG, Kerry JP, Kilcawley KN. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk. Front Nutr 2022; 9:841454. [PMID: 35360690 PMCID: PMC8960744 DOI: 10.3389/fnut.2022.841454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 02/04/2022] [Indexed: 11/13/2022] Open
Abstract
Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled with gas-chromatography-mass spectrometry and olfactometry using odour intensity (OI) and aroma extraction dilution analysis (AEDA). Ninety-nine volatile organic compounds (VOC) were identified in these raw GRS and TMR milk samples; 33 of which were also present in the feed and rumen samples from these diets. Only the abundance of 13 VOC varied significantly based on diet. However, the odours of both raw milks were quite distinct as aroma perception is not influenced by abundance alone but also by the odour activity of each VOC. Approximately, 30% of the VOC influenced the aroma perception of these raw milks. This study clearly highlighted the significant impact of VOC transferring from the diet that influenced the aroma perception of both raw GRS and TMR milk. The aroma of the raw TMR milk was more complex than that of the raw GRS milk, and many of the key dietary-derived-odour-active VOC likely arose during the production of the TMR feed as most were either derived from Maillard reactions or impacted by heat. Seventeen of the 44 odour activities detected differed between both sample types. This study has clearly demonstrated the impact of diet on the aroma perception of raw bovine milk.
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Affiliation(s)
- Holly J. Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Maurice G. O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- *Correspondence: Kieran N. Kilcawley
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Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci 2021; 86:5353-5374. [PMID: 34888858 DOI: 10.1111/1750-3841.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023]
Abstract
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochemical features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Liyan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Pinqing Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Abstract
The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.
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Abstract
The verification of odor abatement technologies for livestock production based on chemical odorants requires a method for conversion into an odor value that reflects the significance of the individual odorants. The aim of the present study was to compare the SOAV method (Sum of Odor Activity Values) with the odor detection threshold measured by olfactometry and to investigate the assumption of additivity. Synthetic pig house air with odorants at realistic concentration levels was used in the study (hydrogen sulfide, methanethiol, trimethylamine, butanoic acid, and 4-methylphenol). An olfactometer with only PTFE in contact with sample air was used to estimate odor threshold values (OTVs) and the odor detection threshold for samples with two to five odorants. The results show a good correlation (R2 = 0.88) between SOAV estimated based on the OTVs for panelists in the present study and values found in the literature. For the majority of the samples, the ratio between the odor detection threshold and SOAV was not significantly different from one, which indicates that the OAV for individual odorants in a mixture can be considered additive. In conclusion, the assumption of additivity between odorants measured in pig house air seems reasonable, but the strength of the method is determined by the OTV data used.
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Muelbert M, Bloomfield FH, Pundir S, Harding JE, Pook C. Olfactory Cues in Infant Feeds: Volatile Profiles of Different Milks Fed to Preterm Infants. Front Nutr 2021; 7:603090. [PMID: 33521036 PMCID: PMC7843498 DOI: 10.3389/fnut.2020.603090] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Accepted: 12/11/2020] [Indexed: 01/05/2023] Open
Abstract
Background: Smell is determined by odor-active volatile compounds that bind to specific olfactory receptors, allowing us to discriminate different smells. Olfactory stimulation may assist with digestion and metabolism of feeds in the neonate by activation of the cephalic phase response of digestion. Infants' physiological responses to the smell of different milks suggest they can distinguish between breastmilk and infant formula. We aimed to describe the profile of volatile compounds in preterm breastmilk and investigate how this differed from that of other preterm infant feeding options including pasteurized donor breastmilk, breastmilk with bovine milk-based fortifier, human milk-based products and various infant formulas. Methods: Forty-seven milk samples (13 different infant formulas and 34 human milk-based samples) were analyzed. Volatile compounds were extracted using Solid Phase Micro Extraction. Identification and relative quantification were carried out by Gas Chromatography with Mass Spectrometry. Principal Component Analysis (PCA) and one-way Analysis of Variance (ANOVA) with Tukey's HSD (parametric data) or Conover's post-hoc test (non-parametric data) were used as appropriate to explore differences in volatile profiles among milk types. Results: In total, 122 compounds were identified. Breastmilk containing bovine milk-based fortifier presented the highest number of compounds (109) and liquid formula the lowest (70). The profile of volatile compounds varied with 51 compounds significantly different (adjusted p < 0.001) among milk types. PCA explained 47% of variability. Compared to preterm breastmilk, the profile of volatile compounds in breastmilk with added bovine milk-based fortifier was marked by presence of fatty acids and their esters, ketones and aldehydes; infant formulas were characterized by alkyls, aldehydes and furans, and human milk-based products presented high concentrations of aromatic hydrocarbons, terpenoids and specific fatty acids. Conclusions: Sensory-active products of fatty acid oxidation are the major contributors to olfactory cues in infant feeds. Analysis of volatile compounds might be useful for monitoring quality of milk and detection of oxidation products and environmental contaminants. Further research is needed to determine whether these different volatile compounds have biological or physiological effects in nutrition of preterm infants.
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Affiliation(s)
- Mariana Muelbert
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | | | - Shikha Pundir
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | - Jane E Harding
- Liggins Institute, University of Auckland, Auckland, New Zealand
| | - Chris Pook
- Liggins Institute, University of Auckland, Auckland, New Zealand
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Heo J, Adhikari K, Choi KS, Lee J. Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Foods 2020; 9:E1746. [PMID: 33256030 PMCID: PMC7760992 DOI: 10.3390/foods9121746] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/16/2020] [Accepted: 11/24/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified; the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.
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Affiliation(s)
- JeongAe Heo
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea;
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
| | - Kap Seong Choi
- School of Food Science, Sunchon National University, Suncheon 57922, Korea;
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea;
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Garrido-Fernández A, Benítez-Cabello A, Rodríguez-Gómez F, Jiménez-Díaz R, Arroyo-López FN, Morales ML. Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis. Food Microbiol 2020; 94:103659. [PMID: 33279084 DOI: 10.1016/j.fm.2020.103659] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/06/2020] [Accepted: 10/07/2020] [Indexed: 01/18/2023]
Abstract
This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, the VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on the relationship among inocula and VOCs through the tetrahedral plot, CoDa-biplot, variation array matrix, and CoDa dendrogram. The ilr (which includes pivot) coordinates (Euclidean space) from VOCs produced more reliable starters' clustering than the original data. The potential VOC markers, identified by a test based on the pairwise comparison of the logratio variation arrays from the whole data set and the individual groups, were (starters in the parenthesis): 2-phenylethyl acetate (LPG1, Y12, Y12 + LAB), methanol (Lpl15), cis-2-penten-1-ol (LPG1, Y12, Y12 + LAB), 2-methyl-3-hexanol (LPG1, Y12), U (non-identified) C (m/z 83-112-97) (Y12) and UF (m/z 95-154-110) (LPG1, Y12 + LAB). Besides, some VOCs were partial/totally inhibited by specific starters: 2-methyl-1-propanol (Lp13, Y12 + LAB), 2-phenyl ethanol (Lp13), furfuryl methyl ether (Y12 + LAB), purpurocatechol (Y12, Y12 + LAB), 4-ethyl guaiacol (Lp13, Lpl15), 4-ethyl phenol (Lpl15), 5-tert-butylpyrogallol (Lp13, Lpl15), and UE (m/z 111-198) (Lp13). A better understanding of the relationship between starters and their VOC may facilitate modelling the flavour and quality of Spanish-style green table olive fermentations.
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Affiliation(s)
- Antonio Garrido-Fernández
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain.
| | - Francisco Rodríguez-Gómez
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Rufino Jiménez-Díaz
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Francisco Noé Arroyo-López
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - M Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla, C/P. García González, nº 2, 41012, Seville, Spain
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Characterization of the effect of cis-3-hexen-1-ol on green tea aroma. Sci Rep 2020; 10:15506. [PMID: 32968179 PMCID: PMC7511323 DOI: 10.1038/s41598-020-72495-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 08/28/2020] [Indexed: 11/20/2022] Open
Abstract
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.
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Schreiner L, Bauer J, Ortner E, Buettner A. Structure-Odor Activity Studies on Derivatives of Aromatic and Oxygenated Monoterpenoids Synthesized by Modifying p-Cymene. JOURNAL OF NATURAL PRODUCTS 2020; 83:834-842. [PMID: 32196341 DOI: 10.1021/acs.jnatprod.9b00339] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Thymoquinone was recently reported as having a unique pencil-like odor and being the impact compound for the cedar-like and cedar wood-based product smell such as pencils. The compounds thymol and carvacrol are structurally related odorants commonly found in plants and foods such as thyme and oregano, also having a significant contribution to their overall aroma. However, a systematic elucidation of the sensory properties in this class of oxygenated, aromatic monoterpenoids has not been carried out. To close this gap and gain new insights into structure-odor relationships leading to pencil-like and woody odors, 19 structurally related derivatives of p-cymene starting from thymol and carvacrol were synthesized and characterized. The compounds had odor thresholds ranging from 2.0 ng/L air to 388.8 ng/L air, being lowest for thymol and carvacrol and highest for thymohydroquinone. The compounds smelled mostly thyme-like, oregano-like, and pencil-like with phenolic, earthy, and medicinal variations in their odor character, which could be successfully linked to structural motifs.
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Affiliation(s)
- Linda Schreiner
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestraße 9, 91054 Erlangen, Germany
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Straße 35, 85354 Freising, Germany
| | - Johannes Bauer
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestraße 9, 91054 Erlangen, Germany
| | - Eva Ortner
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Straße 35, 85354 Freising, Germany
| | - Andrea Buettner
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestraße 9, 91054 Erlangen, Germany
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Straße 35, 85354 Freising, Germany
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Niu Y, Wang P, Xiao Q, Xiao Z, Mao H, Zhang J. Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail. Molecules 2020; 25:molecules25051083. [PMID: 32121112 PMCID: PMC7179107 DOI: 10.3390/molecules25051083] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/26/2020] [Accepted: 02/26/2020] [Indexed: 11/16/2022] Open
Abstract
Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
| | - Pinpin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
| | - Qing Xiao
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
- Correspondence: ; Tel.: +86-021-6087-3424
| | - Haifang Mao
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China;
| | - Jun Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
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Filipe-Ribeiro L, Cosme F, Nunes FM. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour. Food Res Int 2020; 129:108855. [PMID: 32036903 DOI: 10.1016/j.foodres.2019.108855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 11/16/2019] [Accepted: 11/20/2019] [Indexed: 01/14/2023]
Abstract
4-Ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) formation in red wines by Dekkera/Brettanomyces yeasts reduce significantly wine consumer's acceptability. Polymers with specific adsorption for volatile phenols (VPs) could be a valuable tool for wine producers for removing this negative sensory defect. In this work, a new molecularly imprinted polymer (MIP) was synthesised using ethylene glycol dimethacrylate (EDMA) as cross-linker and ethylene glycol methyl ether acrylate as functional monomers. Although there was observed a competitive binding of the more abundant structurally related phenolic compounds of the wine matrix, it was still able to reduce 38 to 63% the wine VPs, depending on the wine VPs levels, presenting higher performance than the respective non-imprinted polymers (NIP). Sensory analysis of the MIP treated wine resulted in a significant decrease in the phenolic attribute and significant increase of the fruity and floral attributes, with no significant differences in the wine colour perceived by the expert panel. The sensory improvement of the MIP was significantly higher than that observed for the correspondent NIP.
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Affiliation(s)
- Luís Filipe-Ribeiro
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal.
| | - Fernanda Cosme
- Biology and Environmental Department, CQ-VR, Chemistry Research Center - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
| | - Fernando M Nunes
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
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16
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Zhang X, Zhang K, Lin D, Zhu Y, Chen C, He L, Guo X, Chen K, Wang R, Liu Z, Wu X, Long E, Huang K, He Z, Liu X, Lin H. Artificial intelligence deciphers codes for color and odor perceptions based on large-scale chemoinformatic data. Gigascience 2020; 9:giaa011. [PMID: 32101298 PMCID: PMC7043059 DOI: 10.1093/gigascience/giaa011] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 10/19/2019] [Accepted: 01/30/2020] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Color vision is the ability to detect, distinguish, and analyze the wavelength distributions of light independent of the total intensity. It mediates the interaction between an organism and its environment from multiple important aspects. However, the physicochemical basis of color coding has not been explored completely, and how color perception is integrated with other sensory input, typically odor, is unclear. RESULTS Here, we developed an artificial intelligence platform to train algorithms for distinguishing color and odor based on the large-scale physicochemical features of 1,267 and 598 structurally diverse molecules, respectively. The predictive accuracies achieved using the random forest and deep belief network for the prediction of color were 100% and 95.23% ± 0.40% (mean ± SD), respectively. The predictive accuracies achieved using the random forest and deep belief network for the prediction of odor were 93.40% ± 0.31% and 94.75% ± 0.44% (mean ± SD), respectively. Twenty-four physicochemical features were sufficient for the accurate prediction of color, while 39 physicochemical features were sufficient for the accurate prediction of odor. A positive correlation between the color-coding and odor-coding properties of the molecules was predicted. A group of descriptors was found to interlink prominently in color and odor perceptions. CONCLUSIONS Our random forest model and deep belief network accurately predicted the colors and odors of structurally diverse molecules. These findings extend our understanding of the molecular and structural basis of color vision and reveal the interrelationship between color and odor perceptions in nature.
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Affiliation(s)
- Xiayin Zhang
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Kai Zhang
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
- School of Computer Science and Technology, Xidian University, Tai Bai South Road 2#, Xi'an 710000, China
| | - Duoru Lin
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Yi Zhu
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
- Department of Molecular and Cellular Pharmacology, University of Miami Miller School of Medicine, 1120 NW 14th Street, Miami, FL 33136, USA
| | - Chuan Chen
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
- Sylvester Comprehensive Cancer Center, University of Miami Miller School of Medicine, 1120 NW 14th Street, Miami, FL 33136, USA
| | - Lin He
- School of Computer Science and Technology, Xidian University, Tai Bai South Road 2#, Xi'an 710000, China
| | - Xusen Guo
- Key Laboratory of Machine Intelligence and Advanced Computing, Ministry of Education School of Data and Computer Science, Sun Yat-Sen University, Wai Huan East Road 132#, Guangzhou 510000, China
| | - Kexin Chen
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Ruixin Wang
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Zhenzhen Liu
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Xiaohang Wu
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Erping Long
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
| | - Kai Huang
- Key Laboratory of Machine Intelligence and Advanced Computing, Ministry of Education School of Data and Computer Science, Sun Yat-Sen University, Wai Huan East Road 132#, Guangzhou 510000, China
| | - Zhiqiang He
- Key Laboratory of Universal Wireless Communications, Beijing University of Posts and Telecommunications, West Tu Cheng Road 10#, Beijing 100876, China
| | - Xiyang Liu
- School of Computer Science and Technology, Xidian University, Tai Bai South Road 2#, Xi'an 710000, China
| | - Haotian Lin
- State Key Laboratory of Ophthalmology, Zhongshan Ophthalmic Center, Sun Yat-sen University, Xian Lie South Road 54#, Guangzhou 510060, China
- Center of Precision Medicine, Sun Yat-sen University, Xin Guang West Road 135#, Guangzhou 510080, China
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17
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Garicano Vilar E, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile compounds of six species of edible seaweed: A review. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101740] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Res Int 2019; 128:108878. [PMID: 31955778 DOI: 10.1016/j.foodres.2019.108878] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/27/2019] [Accepted: 11/30/2019] [Indexed: 11/24/2022]
Abstract
The qualitative sensory perception of individual and of complex mixtures of five compounds, guaiacol ('burnt note'), o-cresol ('phenolic/tar'), 4-ethylphenol (4-EP, 'leather/barnyard'), 2-iso-butyl-3-methoxypyrazine (IBMP, 'green pepper/herbaceous'), and 2,4,6-trichloroanisole (TCA, 'cork taint/ mouldy') were tested in a partially de-aromatised red wine matrix using descriptive analysis by a trained panel of eleven judges. Compounds were characterised at peri- and sub-threshold concentrations using a partial D-optimal statistical design and response surface methodology. Results indicated that complex mixtures in red wine elicit an olfactory response that could not be predicted from the attributes or descriptors of single compounds. Positive sweet/fruity attributes were more intense in solutions containing fewer off-flavour compounds. Novel findings of this study include that IBMP at sub- and peri-threshold levels shows perceptual interaction with volatile phenols at the same levels, and samples containing combinations of these compounds manifested herbaceous and burnt characteristics. Olfactory interactions of this many off-flavour compounds have not been investigated previously in one study. The findings have direct implications for wines made from cultivars that are known to contain these compounds, and add to the understanding of the behaviour and impact of very low levels (peri- and sub-threshold) of volatile phenols, IBMP, and TCA derived from various sources during winemaking.
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Quintana J, Hernández A, Ventura F, Devesa R, Boleda MR. Identification of 3-(trifluoromethyl)phenol as the malodorous compound in a pollution incident in the water supply in Catalonia (N.E. Spain). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:16076-16084. [PMID: 30968295 DOI: 10.1007/s11356-019-04635-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Accepted: 02/19/2019] [Indexed: 06/09/2023]
Abstract
A study of organic compounds that caused a serious taste and odor episode of water supply in two residential areas in Catalonia (N.E. Spain) was carried out. Sweet and paint/solvent odor were the main descriptors used by consumers. Some cases of sickness and nausea were also associated with drinking water consumption by the consumers. Closed-loop stripping analysis (CLSA) combined with sensory gas chromatography and gas chromatography mass spectrometry detection were used to study the problem. As a result, 3-(trifluoromethyl)phenol (CAS number 98-17-9) was for the first time identified as a responsible of an odor incident in drinking water. Concentration levels of this compound were up to 17,000 ng/L in groundwater and up to 600 ng/L in distributed water. Odor threshold in water for 3-(trifluoromethyl)phenol was determined as 13 ng/L (45 °C).
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Affiliation(s)
- Jordi Quintana
- Aigües de Barcelona, Empresa Metropolitana de Gestió del Cicle Integral de l'Aigua, S.A., General Batet, 1-7, 08028, Barcelona, Spain.
| | - Alejandra Hernández
- Aigües de Barcelona, Empresa Metropolitana de Gestió del Cicle Integral de l'Aigua, S.A., General Batet, 1-7, 08028, Barcelona, Spain
| | - Francesc Ventura
- Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research - Spanish Council for Scientific Research (IDAEA-CSIC, Jordi Girona 18, 08034, Barcelona, Spain
| | - Ricard Devesa
- Aigües de Barcelona, Empresa Metropolitana de Gestió del Cicle Integral de l'Aigua, S.A., General Batet, 1-7, 08028, Barcelona, Spain
| | - Maria Rosa Boleda
- Aigües de Barcelona, Empresa Metropolitana de Gestió del Cicle Integral de l'Aigua, S.A., General Batet, 1-7, 08028, Barcelona, Spain
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20
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Wang Y, He YN, He L, He F, Chen W, Duan CQ, Wang J. Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning. Food Res Int 2019; 122:56-65. [PMID: 31229111 DOI: 10.1016/j.foodres.2019.03.061] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 03/21/2019] [Accepted: 03/26/2019] [Indexed: 10/27/2022]
Abstract
Cluster thinning (CT) is a common practice to prevent overcropping in viticulture. CT affects vine balance between vegetative and productive growth and further modifies grape composition. This study investigated the effects of cluster thinning treatments applied at pea-size stage (CT-AF) and the onset of veraison (CT-V), respectively, on volatile compounds of Cabernet Sauvignon in two seasons (2013-2014). The experimental vineyard was located in the north-west of China with semi-arid and monsoon climate. CT exhibited limited effects on the evolutions of volatile compounds. CT-AF exhibited an inhibition on 6-methyl-5-heptene-2-one accumulation. There were no differences in terpene concentrations between CT-treated and control grapes regardless of CT time. Regarding C6/C9 compounds and their derivatives, CT-AF decreased nonanal concentration whilst CT-V increased (Z)-3-hexen-1-ol concentration. Additionally, there were increases in nonanal, (E)-2-hexen-1-ol, (Z)-2-hexen-1-ol and (Z)-3-hexen-1-ol concentrations in grapes with delayed CT. Among benzene derivatives, earlier CT resulted in lower phenol concentrations.
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Affiliation(s)
- Yu Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yan-Nan He
- College of Enology, Northwest A&F University, Yangling 712100, Shanxi, China
| | - Lei He
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Wu Chen
- CITIC Guoan Wine Co. Ltd., Manas 832200 Xinjiang, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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21
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Bauer P, Buettner A. Characterization of Odorous and Potentially Harmful Substances in Artists' Acrylic Paint. Front Public Health 2018; 6:350. [PMID: 30555813 PMCID: PMC6281683 DOI: 10.3389/fpubh.2018.00350] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 11/12/2018] [Indexed: 01/18/2023] Open
Abstract
Acrylic paints are fast drying water based paints that are easy to handle and have a high covering capacity and therefore possess many characteristics that make them applicable in a wide range of applications, such as varnishes or artists paints. Due to their emitted volatile organic compounds, these paints are associated with different work-related diseases and are known to emit an unpleasant odor. In this study six acrylic paints for artists were analyzed regarding their odor-active constituents. Therefore, the samples were extracted with dichloromethane and purified via solvent assisted flavor evaporation prior to analysis of the distillates by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-GC-MS/O. Additionally all samples were sensorially characterized by a trained sensory panel. The identified odorous substances were primarily benzene derivatives (styrene, ethylbenzene, allylbenzene, propylbenzene) with a plastic-like, aromatic and solvent-like odor. Thereby, polycyclic aromatic hydrocarbons (naphthalene, indane, and tetralin derivatives) contributed to the plastic- and mothball-like odor whereas acrylic monomers (butyl acrylate) were found to be responsible for a mushroom-like and geranium leaf-like odor. As most of these substances are also known to be harmful, a reduction or replacement of these substances by less toxic and non-odor active ingredients is likely to turn out to be advisable in order to reduce the odor and potential negative physiological effects of paints.
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Affiliation(s)
- Patrick Bauer
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
- Department Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Andrea Buettner
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
- Department Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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22
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Giungato P, Di Gilio A, Palmisani J, Marzocca A, Mazzone A, Brattoli M, Giua R, de Gennaro G. Synergistic approaches for odor active compounds monitoring and identification: State of the art, integration, limits and potentialities of analytical and sensorial techniques. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.07.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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23
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Scheffler L, Sharapa C, Buettner A. Quantification of volatile metabolites derived from garlic in human breast milk. Food Chem 2018; 274:603-610. [PMID: 30372984 DOI: 10.1016/j.foodchem.2018.09.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 08/31/2018] [Accepted: 09/04/2018] [Indexed: 10/28/2022]
Abstract
Maternal garlic intake during pregnancy and the breastfeeding period has been reported to be associated with the potential of modulating later garlic acceptance in infants. However, the metabolism of garlic constituents in humans and their elimination and potential excretion into human milk are not yet fully understood. In previous studies, we identified volatile garlic-derived metabolites in human milk as well as in human urine, namely allyl methyl sulfide, allyl methyl sulfoxide and allyl methyl sulfone. To monitor the excretion of these garlic metabolites in a larger cohort, we quantified these metabolites in a total of 18 human milk sets, whereby each set comprised of one sample collected before and three samples after garlic consumption. The analyses revealed that the concentrations of the metabolites were most abundant 1-3.5 h after garlic consumption, with distinct differences between test persons regarding metabolite concentrations as well as temporal excretion.
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Affiliation(s)
- Laura Scheffler
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany.
| | - Constanze Sharapa
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstr. 35, 85354 Freising, Germany.
| | - Andrea Buettner
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstr. 35, 85354 Freising, Germany.
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25
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Lorber K, Zeh G, Regler J, Buettner A. Structure-Odor Relationships of ( Z)-3-Alken-1-ols, ( Z)-3-Alkenals, and ( Z)-3-Alkenoic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2334-2343. [PMID: 28006903 DOI: 10.1021/acs.jafc.6b04780] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
( Z)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found in foods and other natural sources, playing a vital role in the attractiveness of foods but also as compounds with chemocommunicative function in entomology. However, a systematic investigation of their smell properties, especially regarding humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of ( Z)-3-alken-1-ols, ( Z)-3-alkenals, and ( Z)-3-alkenoic acids were determined by gas chromatography-olfactometry. It was found that the odor qualities in the series of the ( Z)-3-alken-1-ols and ( Z)-3-alkenals changed, with increasing chain length, from grassy, green to an overall fatty and citrus-like, soapy character. On the other hand, the odor qualities of the ( Z)-3-alkenoic acids changed successively from cheesy, sweaty via plastic-like, to waxy in their homologous series. With regard to their odor potencies, the lowest thresholds in air were found for ( Z)-3-hexenal, ( Z)-3-octenoic acid, and ( Z)-3-octenal.
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Affiliation(s)
- Katja Lorber
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Henkestrasse 9 , 91054 Erlangen , Germany
- Department of Sensory Analytics , Fraunhofer Institute for Process Engineering and Packaging (IVV) , Giggenhauser Strasse 35 , 85354 Freising , Germany
| | - Gina Zeh
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Henkestrasse 9 , 91054 Erlangen , Germany
| | - Johanna Regler
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Henkestrasse 9 , 91054 Erlangen , Germany
| | - Andrea Buettner
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Henkestrasse 9 , 91054 Erlangen , Germany
- Department of Sensory Analytics , Fraunhofer Institute for Process Engineering and Packaging (IVV) , Giggenhauser Strasse 35 , 85354 Freising , Germany
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Elsharif SA, Buettner A. Structure-Odor Relationship Study on Geraniol, Nerol, and Their Synthesized Oxygenated Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2324-2333. [PMID: 27794602 DOI: 10.1021/acs.jafc.6b04534] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Despite being isomers having the same citrus-like, floral odor, geraniol, 1, and nerol, 3, show different odor thresholds. To date, no systematic studies are at hand elucidating the structural features required for their specific odor properties. Therefore, starting from these two basic structures and their corresponding esters, namely, geranyl acetate, 2, and neryl acetate, 4, a total of 12 oxygenated compounds were synthesized and characterized regarding retention indices (RI), mass spectrometric (MS), and nuclear magnetic resonance (NMR) data. All compounds were individually tested for their odor qualities and odor thresholds in air (OT). Geraniol, the Z-isomer, with an OT of 14 ng/L, was found to be more potent than its E-isomer, nerol, which has an OT of 60 ng/L. However, 8-oxoneryl acetate was the most potent derivative within this study, exhibiting an OT of 8.8 ng/L, whereas 8-oxonerol was the least potent with an OT of 493 ng/L. Interestingly, the 8-oxo derivatives smell musty and fatty, whereas the 8-hydroxy derivatives show odor impressions similar to those of 1 and 3. 8-Carboxygeraniol was found to be odorless, whereas its E-isomer, 8-carboxynerol, showed fatty, waxy, and greasy impressions. Overall, we observed that oxygenation on C-8 affects mainly the odor quality, whereas the E/ Z position of the functional group on C-1 affects the odor potency.
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Affiliation(s)
- Shaimaa Awadain Elsharif
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg , Henkestrasse 9 , 91054 Erlangen , Germany
| | - Andrea Buettner
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg , Henkestrasse 9 , 91054 Erlangen , Germany
- Department of Sensory Analytics , Fraunhofer Institute for Process Engineering and Packaging (IVV) , Giggenhauser Strasse 35 , 85354 Freising , Germany
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27
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Hansen MJ, Kasper PL, Adamsen APS, Feilberg A. Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). SENSORS 2018; 18:s18030788. [PMID: 29509664 PMCID: PMC5876742 DOI: 10.3390/s18030788] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 02/22/2018] [Accepted: 03/03/2018] [Indexed: 11/16/2022]
Abstract
Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities. The purpose of the present study was to estimate odor threshold values for key odorants found in pig house air. A new method was applied where an olfactometer was used to dilute the sample air and the concentrations of odorants presented to the panelists at the dilutions steps were measured by proton-transfer-reaction mass spectrometry (PTR-MS). The results demonstrate that the odor threshold values of acetic acid, butanoic acid, and 4-methylphenol are considerably lower than reported previously, whereas the values of hydrogen sulfide, methanethiol and dimethylsulfide were comparable. Consequently, acetic acid, butanoic acid, and 4-methyl-phenol will have a larger influence on odor from pig production facilities than previously assumed. The results highlight the necessity for directly measuring exposure concentrations when determining odor threshold values.
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Affiliation(s)
| | | | | | - Anders Feilberg
- Department of Engineering, Aarhus University, 8000 Aarhus, Denmark.
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Filipe-Ribeiro L, Cosme F, Nunes FM. Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures. Data Brief 2018; 17:1201-1217. [PMID: 29876480 PMCID: PMC5988412 DOI: 10.1016/j.dib.2018.02.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 02/06/2018] [Accepted: 02/12/2018] [Indexed: 11/22/2022] Open
Abstract
Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition (“Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency” (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose.
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Affiliation(s)
- Luís Filipe-Ribeiro
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal
- Corresponding author at: CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal. Fax: +351 259350480.
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal
| | - Fernando M. Nunes
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
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Juhlke F, Lorber K, Wagenstaller M, Buettner A. Influence of the Chemical Structure on Odor Qualities and Odor Thresholds of Halogenated Guaiacol-Derived Odorants. Front Chem 2018; 5:120. [PMID: 29326924 PMCID: PMC5741668 DOI: 10.3389/fchem.2017.00120] [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: 09/01/2017] [Accepted: 12/04/2017] [Indexed: 11/13/2022] Open
Abstract
Chlorinated guaiacol derivatives are found in waste water of pulp mills using chlorine in the bleaching process of wood pulp. They can also be detected in fish tissue, possibly causing off-odors. To date, there is no systematic investigation on the odor properties of halogenated guaiacol derivatives. To close this gap, odor thresholds in air and odor qualities of 14 compounds were determined by gas chromatography-olfactometry. Overall, the investigated compounds elicited smells that are characteristic for guaiacol, namely smoky, sweet, vanilla-like, but also medicinal and plaster-like. Their odor thresholds in air were, however, very low, ranging from 0.00072 to 23 ng/Lair. The lowest thresholds were found for 5-chloro- and 5-bromoguaiacol, followed by 4,5-dichloro- and 6-chloroguaiacol. Moreover, some inter-individual differences in odor threshold values could be observed, with the highest variations having been recorded for the individual values of 5-iodo- and 4-bromoguaiacol.
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Affiliation(s)
- Florian Juhlke
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Katja Lorber
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Maria Wagenstaller
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Andrea Buettner
- Professorship of Aroma Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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Kim M, Sowndhararajan K, Park SJ, Kim S. Effect of inhalation of isomers, (+)-α-pinene and (+)-β-pinene on human electroencephalographic activity according to gender difference. Eur J Integr Med 2018. [DOI: 10.1016/j.eujim.2017.11.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Elsharif SA, Buettner A. Influence of the chemical structure on the odor characters of β-citronellol and its oxygenated derivatives. Food Chem 2017; 232:704-711. [DOI: 10.1016/j.foodchem.2017.04.053] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 03/29/2017] [Accepted: 04/10/2017] [Indexed: 10/19/2022]
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Hall G, Alenljung S, Forsgren-Brusk U. Identification of Key Odorants in Used Disposable Absorbent Incontinence Products. J Wound Ostomy Continence Nurs 2017; 44:269-276. [PMID: 28328644 PMCID: PMC5417576 DOI: 10.1097/won.0000000000000325] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
PURPOSE The purpose of this study was to identify key odorants in used disposable absorbent incontinence products. DESIGN Descriptive in vitro study SUBJECTS AND SETTING:: Samples of used incontinence products were collected from 8 residents with urinary incontinence living in geriatric nursing homes in the Gothenburg area of Sweden. Products were chosen from a larger set of products that had previously been characterized by descriptive odor analysis. METHODS Pieces of the used incontinence products were cut from the wet area, placed in glass bottles, and kept frozen until dynamic headspace sampling of volatile compounds was completed. Gas chromatography-olfactometry was used to identify which compounds contributed most to the odors in the samples. Compounds were identified by gas chromatography-mass spectrometry. RESULTS Twenty-eight volatiles were found to be key odorants in the used incontinence products. Twenty-six were successfully identified. They belonged to the following classes of chemical compounds: aldehydes (6); amines (1); aromatics (3); isothiocyanates (1); heterocyclics (2); ketones (6); sulfur compounds (6); and terpenes (1). CONCLUSION Nine of the 28 key odorants were considered to be of particular importance to the odor of the used incontinence products: 3-methylbutanal, trimethylamine, cresol, guaiacol, 4,5-dimethylthiazole-S-oxide, diacetyl, dimethyl trisulfide, 5-methylthio-4-penten-2-ol, and an unidentified compound.
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Affiliation(s)
- Gunnar Hall
- Gunnar Hall, PhD, Sensory and Flavor Science, SP Technical Research Institute of Sweden, Food and Bioscience, Gothenburg, Sweden
- Susanne Alenljung, MSc, Hygiene and Odor, SCA Hygiene Products AB, Gothenburg, Sweden
- Ulla Forsgren-Brusk, MSc, Hygiene and Odor, SCA Hygiene Products AB, Gothenburg, Sweden
| | - Susanne Alenljung
- Correspondence: Susanne Alenljung, MSc, Hygiene and Odor, SCA Hygiene Products AB, SE-405 03 Gothenburg, Sweden ()
| | - Ulla Forsgren-Brusk
- Gunnar Hall, PhD, Sensory and Flavor Science, SP Technical Research Institute of Sweden, Food and Bioscience, Gothenburg, Sweden
- Susanne Alenljung, MSc, Hygiene and Odor, SCA Hygiene Products AB, Gothenburg, Sweden
- Ulla Forsgren-Brusk, MSc, Hygiene and Odor, SCA Hygiene Products AB, Gothenburg, Sweden
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Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics. Data Brief 2017; 12:188-202. [PMID: 28443298 PMCID: PMC5394215 DOI: 10.1016/j.dib.2017.03.055] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 03/11/2017] [Accepted: 03/31/2017] [Indexed: 12/04/2022] Open
Abstract
Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.
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Strangl M, Fell T, Schlummer M, Maeurer A, Buettner A. Characterization of odorous contaminants in post-consumer plastic packaging waste using multidimensional gas chromatographic separation coupled with olfactometric resolution. J Sep Sci 2017; 40:1500-1507. [PMID: 28133911 DOI: 10.1002/jssc.201601077] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 01/12/2017] [Accepted: 01/15/2017] [Indexed: 11/09/2022]
Abstract
The increasing world population with their growing consumption of goods escalates the issue of sustainability concepts with increasing demands in recycling technologies. Recovery of post-consumer packaging waste is a major topic in this respect. However, contamination with odorous constituents currently curtails the production of recycling products that meet the high expectations of both consumers and industry. To guarantee odor-free recyclates, the main prerequisite is to characterize the molecular composition of the causative odorants in post-consumer plastic packaging waste. However, targeted characterization of odorous trace contaminants among an abundance of volatiles is a major challenge and requires specialized and high-resolution analytical approaches. For this aim, post-consumer packaging waste was characterized by sensory analysis and two-dimensional high resolution gas chromatography coupled with mass spectrometry and olfactometry. The 33 identified odorants represent various structural classes as well as a great diversity of smell impressions with some of the compounds being identified in plastics for the first time. Substances unraveled within this study provide insights into sources of odorous contamination that will require specific attention in the future in terms of screening and prevention in recycling products.
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Affiliation(s)
- Miriam Strangl
- Emil Fischer Centre, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Tanja Fell
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Martin Schlummer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Andreas Maeurer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Andrea Buettner
- Emil Fischer Centre, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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Nsogning Dongmo S, Procopio S, Sacher B, Becker T. Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Escobar-Zepeda A, Sanchez-Flores A, Quirasco Baruch M. Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota. Food Microbiol 2016; 57:116-27. [DOI: 10.1016/j.fm.2016.02.004] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 02/09/2016] [Accepted: 02/09/2016] [Indexed: 11/27/2022]
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Trabue S, Kerr B, Scoggin K. Odor and Odorous Compound Emissions from Manure of Swine Fed Standard and Dried Distillers Grains with Soluble Supplemented Diets. JOURNAL OF ENVIRONMENTAL QUALITY 2016; 45:915-923. [PMID: 27136158 DOI: 10.2134/jeq2015.10.0511] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study was conducted to determine the impact of diets containing dried distillers grains with solubles (DDGS) on emissions of odor and odorous compounds from swine manure storage. Twenty-four pigs were fed either a corn-soybean meal (CSBM) diet or a diet containing 35% DDGS over a 42-d feeding trial. Their waste was collected and transferred to individual manure storage containers. Manure from pigs fed diets containing DDGS had significantly lower odorant emissions expressed in animal units for hydrogen sulfide (HS) and ammonia (NH) ( < 0.05) compared with pigs fed the CSBM diet, but emissions of volatile fatty acids and phenolic compounds were significantly higher ( < 0.05) for manures from animals fed the DDGS diet. There was no significant difference for indole compound emissions due to the dietary treatment applied. Emissions of volatile organic compounds (VOCs) from manure accounted for less than 0.1% of carbon consumed for either diet. There were no significant differences in odor emissions for either diet as quantified with human panels or measured as the sum total of the odor activity value. Manure odors from pigs fed the CSBM diet were dominated by HS, whereas animals fed the diet containing DDGS were dominated by VOCs.
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Abraham MH, Gola JMR, Cometto-Muñiz JE. An assessment of air quality reflecting the chemosensory irritation impact of mixtures of volatile organic compounds. ENVIRONMENT INTERNATIONAL 2016; 86:84-91. [PMID: 26550706 DOI: 10.1016/j.envint.2015.07.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 07/03/2015] [Accepted: 07/06/2015] [Indexed: 06/05/2023]
Abstract
We present a method to assess the air quality of an environment based on the chemosensory irritation impact of mixtures of volatile organic compounds (VOCs) present in such environment. We begin by approximating the sigmoid function that characterizes psychometric plots of probability of irritation detection (Q) versus VOC vapor concentration to a linear function. First, we apply an established equation that correlates and predicts human sensory irritation thresholds (SIT) (i.e., nasal and eye irritation) based on the transfer of the VOC from the gas phase to biophases, e.g., nasal mucus and tear film. Second, we expand the equation to include other biological data (e.g., odor detection thresholds) and to include further VOCs that act mainly by "specific" effects rather than by transfer (i.e., "physical") effects as defined in the article. Then we show that, for 72 VOCs in common, Q values based on our calculated SITs are consistent with the Threshold Limit Values (TLVs) listed for those same VOCs on the basis of sensory irritation by the American Conference of Governmental Industrial Hygienists (ACGIH). Third, we set two equations to calculate the probability (Qmix) that a given air sample containing a number of VOCs could elicit chemosensory irritation: one equation based on response addition (Qmix scale: 0.00 to 1.00) and the other based on dose addition (1000*Qmix scale: 0 to 2000). We further validate the applicability of our air quality assessment method by showing that both Qmix scales provide values consistent with the expected sensory irritation burden from VOC mixtures present in a wide variety of indoor and outdoor environments as reported on field studies in the literature. These scales take into account both the concentration of VOCs at a particular site and the propensity of the VOCs to evoke sensory irritation.
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Affiliation(s)
- Michael H Abraham
- Department of Chemistry, University College London, 20 Gordon Street, London WC1H OAJ, UK.
| | - Joelle M R Gola
- Department of Chemistry, University College London, 20 Gordon Street, London WC1H OAJ, UK
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Sowndhararajan K, Cho H, Yu B, Kim S. Effect of olfactory stimulation of isomeric aroma compounds, (+)-limonene and terpinolene on human electroencephalographic activity. Eur J Integr Med 2015. [DOI: 10.1016/j.eujim.2015.08.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kumar R, Kaur R, Auffarth B, Bhondekar AP. Understanding the Odour Spaces: A Step towards Solving Olfactory Stimulus-Percept Problem. PLoS One 2015; 10:e0141263. [PMID: 26484763 PMCID: PMC4615634 DOI: 10.1371/journal.pone.0141263] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Accepted: 10/05/2015] [Indexed: 11/23/2022] Open
Abstract
Odours are highly complex, relying on hundreds of receptors, and people are known to disagree in their linguistic descriptions of smells. It is partly due to these facts that, it is very hard to map the domain of odour molecules or their structure to that of perceptual representations, a problem that has been referred to as the Structure-Odour-Relationship. We collected a number of diverse open domain databases of odour molecules having unorganised perceptual descriptors, and developed a graphical method to find the similarity between perceptual descriptors; which is intuitive and can be used to identify perceptual classes. We then separately projected the physico-chemical and perceptual features of these molecules in a non-linear dimension and clustered the similar molecules. We found a significant overlap between the spatial positioning of the clustered molecules in the physico-chemical and perceptual spaces. We also developed a statistical method of predicting the perceptual qualities of a novel molecule using its physico-chemical properties with high receiver operating characteristics(ROC).
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Affiliation(s)
- Ritesh Kumar
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
- Academy of Scientific and Innovative Research, New Delhi, India
- * E-mail:
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
- Academy of Scientific and Innovative Research, New Delhi, India
- Nagoya University, Nagoya, Japan
| | - Benjamin Auffarth
- Neuroinformatik, Department of Neurobiology, Freie Universität Berlin, Berlin, Germany
| | - Amol P. Bhondekar
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
- Academy of Scientific and Innovative Research, New Delhi, India
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Elsharif SA, Banerjee A, Buettner A. Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives. Front Chem 2015; 3:57. [PMID: 26501053 PMCID: PMC4594031 DOI: 10.3389/fchem.2015.00057] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Accepted: 09/14/2015] [Indexed: 11/20/2022] Open
Abstract
Linalool 1 is an odorant that is commonly perceived as having a pleasant odor, but is also known to elicit physiological effects such as inducing calmness and enhancing sleep. However, no comprehensive studies are at hand to show which structural features are responsible for these prominent effects. Therefore, a total of six oxygenated derivatives were synthesized from both 1 and linalyl acetate 2, and were tested for their odor qualities and relative odor thresholds (OTs) in air. Linalool was found to be the most potent odorant among the investigated compounds, with an average OT of 3.2 ng/L, while the 8-hydroxylinalool derivative was the least odorous compound with an OT of 160 ng/L; 8-carboxylinalool was found to be odorless. The odorant 8-oxolinalyl acetate, which has very similar odor properties to linalool, was the most potent odorant besides linalool, exhibiting an OT of 5.9 ng/L. By comparison, 8-carboxylinalyl acetate had a similar OT (6.1 ng/L) as its corresponding 8-oxo derivative but exhibited divergent odor properties (fatty, greasy, musty). Overall, oxygenation on carbon 8 had a substantial effect on the aroma profiles of structural derivatives of linalool and linalyl acetate.
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Affiliation(s)
- Shaimaa A Elsharif
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg Erlangen, Germany
| | - Ashutosh Banerjee
- Department of Chemistry and Pharmacy, Pharmaceutical Chemistry, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg Erlangen, Germany
| | - Andrea Buettner
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg Erlangen, Germany ; Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging Freising, Germany
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Lorber K, Buettner A. Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6681-6688. [PMID: 26165743 DOI: 10.1021/acs.jafc.5b02169] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attractiveness of foods but also chemo-communication in the animal kingdom. However, a systematic elucidation of their aroma properties, especially for humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of (E)-3-alkenoic acids, (E)-3-alken-1-ols, and (E)-3-alkenals were determined by gas chromatography-olfactometry. In the series of (E)-3-alkenoic acids the odor quality changed successively from sweaty via plastic-like to sweaty and waxy. On the other hand, the odor qualities in the series of (E)-3-alken-1-ols and (E)-3-alkenals changed from grassy, green to an overall citrus-like, fresh, soapy, and coriander-like odor with increasing chain length. With regard to their odor potencies, the lowest thresholds in air were found for (E)-3-heptenoic acid, (E)-3-hexenoic acid, and (E)-3-hexenal.
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Affiliation(s)
- Katja Lorber
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
| | - Andrea Buettner
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
- §Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstrasse 35, 85354 Freising, Germany
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Lu Y, Yao Y, Zhang Q, Zhang D, Zhuang S, Li H, Liu Q. Olfactory biosensor for insect semiochemicals analysis by impedance sensing of odorant-binding proteins on interdigitated electrodes. Biosens Bioelectron 2015; 67:662-9. [DOI: 10.1016/j.bios.2014.09.098] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/06/2014] [Accepted: 09/29/2014] [Indexed: 11/16/2022]
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Ukolov AI, Zenkevich IG. Differences in collision-induced dissociation of the protonated molecules of isomeric alkyl phenols. JOURNAL OF ANALYTICAL CHEMISTRY 2014. [DOI: 10.1134/s1061934814140123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds. SENSORS 2013; 13:16759-800. [PMID: 24316571 PMCID: PMC3892869 DOI: 10.3390/s131216759] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2013] [Revised: 11/21/2013] [Accepted: 11/21/2013] [Indexed: 11/16/2022]
Abstract
The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.
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Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). Food Chem 2013; 149:285-95. [PMID: 24295708 DOI: 10.1016/j.foodchem.2013.10.090] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 09/05/2013] [Accepted: 10/21/2013] [Indexed: 01/18/2023]
Abstract
Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concentration and odour threshold data, indicate that the following compounds are major contributors to black-ripe table olive aroma: β-damascenone, nonanal, (E)-dec-2-enal, 3-methylbutanal, ethyl benzoate, octanal, 2-methoxyphenol, 2-methylbutanal and 2-methoxy-4-methylphenol. Imported olives contained a variety of fermentation derived volatiles that were not detected in domestic olives. Constituents such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, oct-1-en-3-one, ethyl hexanoate, (Z)-hex-3-enyl acetate, hexyl acetate, ethyl cyclohexanecarboxylate, benzyl acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domestic olives.
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Strube A, Buettner A, Czerny M. Influence of chemical structure on absolute odour thresholds and odour characteristics of ortho- and para-halogenated phenols and cresols. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3101] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Andrea Strube
- Fraunhofer Institute for Process Engineering and Packaging; Giggenhauser Str. 35; D-85354; Freising; Germany
| | - Andrea Buettner
- Department of Chemistry and Pharmacy - Emil Fischer Center; University of Erlangen-Nuremberg; Schuhstr. 19; 91052; Erlangen; Germany
| | - Michael Czerny
- Fraunhofer Institute for Process Engineering and Packaging; Giggenhauser Str. 35; D-85354; Freising; Germany
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Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, Jeffery DW, Geue JP, Herderich MJ, Francis IL. Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2629-37. [PMID: 22324544 DOI: 10.1021/jf2040548] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke from forest fires that are also potentially important. The relationships between the concentration of a range of volatile phenols and their glycoconjugates with the sensory characteristics of wines and model wines were investigated. Modeling of the attribute ratings from a sensory descriptive analysis of smoke-affected wines with their chemical composition indicated the concentrations of guaiacol, o-cresol, m-cresol, and p-cresol were related to smoky attributes. The best-estimate odor thresholds of these compounds were determined in red wine, together with the flavor threshold of guaiacol. Guaiacol β-D-glucoside and m-cresol β-D-glucoside in model wine were found to give rise to a smoky/ashy flavor in-mouth, and the respective free volatiles were released. The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines. The observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute, Glen Osmond, Adelaide, SA 5064, Australia
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