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Babič K, Strojnik L, Ćirić A, Ogrinc N. Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham. Front Nutr 2024; 11:1342417. [PMID: 38362102 PMCID: PMC10867123 DOI: 10.3389/fnut.2024.1342417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/15/2024] [Indexed: 02/17/2024] Open
Abstract
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03-1.13 mg kg-1), limits of quantitation (LOQ: 0.09-3.41 mg kg-1), and working ranges (0.01-19.1 mg kg-1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.
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Affiliation(s)
- Katja Babič
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Andrija Ćirić
- Department of Chemistry, Faculty of Science, University of Kragujevac, Kragujevac, Serbia
| | - Nives Ogrinc
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
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2
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Li X, Sun Y, Xiong Q. Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria. J Sci Food Agric 2024; 104:93-103. [PMID: 37532681 DOI: 10.1002/jsfa.12895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 06/15/2023] [Accepted: 08/03/2023] [Indexed: 08/04/2023]
Abstract
BACKGROUND Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un-inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS-SPME/GC-MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3-butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yun Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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Chi X, Zhang Y, Zheng N, Wang J, Liu H. HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China. Curr Res Food Sci 2023; 8:100673. [PMID: 38269357 PMCID: PMC10805766 DOI: 10.1016/j.crfs.2023.100673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 11/07/2023] [Accepted: 12/27/2023] [Indexed: 01/26/2024] Open
Abstract
Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction > 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.
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Affiliation(s)
- Xuelu Chi
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jiaqi Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Huimin Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
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Wang K, Xiao Y, Xie N, Xu H, Li S, Liu C, Huang J, Zhang S, Liu Z, Yin X. Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea. Foods 2023; 13:42. [PMID: 38201072 PMCID: PMC10778213 DOI: 10.3390/foods13010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.
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Affiliation(s)
- Kuofei Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Yangbo Xiao
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Nianci Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Hao Xu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Saijun Li
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shuguang Zhang
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Xia Yin
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
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Kang M, Guo Y, Ren Z, Ma W, Luo Y, Zhao K, Wang X. Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet ( Setaria italica Beauv.) Varieties. Foods 2023; 12:4273. [PMID: 38231730 DOI: 10.3390/foods12234273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the foxtail millet varieties have not been studied further. The present study was undertaken to develop the characteristic volatile fingerprint and analyze the differences in volatile compounds of 20 foxtail millet varieties by electronic nose (E-Nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 43 volatile compounds were tentatively identified in foxtail millet samples, 34 and 18 by GC-IMS and GC-MS, respectively. Aldehydes, alcohols, and ketones were the major volatile compounds, and the hexanal content was the highest. The characteristic volatile fingerprint of foxtail millet was successfully constructed. A total of 39 common volatile compounds were found in all varieties. The content of hexanal, heptanal, 1-pentanol, acetophenone, 2-heptanone, and nonanal were explored to explain the aroma characteristics among the different varieties, and different varieties can be separated based on these components. The results demonstrate that the combination of E-Nose, GC-IMS, and GC-MS can be a fast and accurate method to identify the general aroma peculiarities of different foxtail millet varieties.
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Affiliation(s)
- Miao Kang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Yu Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhiyuan Ren
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Weiwei Ma
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Yuewei Luo
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Kai Zhao
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
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Abreu T, Jasmins G, Bettencourt C, Teixeira J, Câmara JS, Perestrelo R. Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization. Curr Res Food Sci 2023; 7:100608. [PMID: 37840700 PMCID: PMC10570008 DOI: 10.1016/j.crfs.2023.100608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/25/2023] [Accepted: 09/28/2023] [Indexed: 10/17/2023] Open
Abstract
The huge amount of grape pomace (GP) generated every year worldwide, particularly in Europe, creates negative impacts at the economic and environmental levels. As far as we know, scarce research has been done on the volatilomic fingerprint of GP. To meet consumer demand for healthy foods, there is a growing interest in the characterization of particular volatile organic metabolites (VOMS) in GP that can be used for industrial applications, including the food industry. In this study, the volatilomic fingerprint of GP obtained from different Vitis vinifera L. grapes was established by solid phase microextraction (HS-SPME) combined to gas chromatography-mass spectrometry (GC-MS), to explore the properties of most dominant VOMs in a context of its application on marketable products. A total of 52 VOMs belonging to different chemical families were identified. Alcohols, carbonyl compounds, and esters, are the most dominant, representing 38.8, 29.3, and 24.2% of the total volatile profile of the investigated GP, respectively. Esters (e.g., isoamyl acetate, hexyl acetate, ethyl hexanoate) and alcohols (e.g., 3-methyl butan-2-ol, hexan-1-ol) can be used as flavoring agents with potential use in the food industry, and in the cosmetic industry, for fragrances production. In addition, the identified terpenoids (e.g., menthol, ylangene, limonene) exhibit antioxidant, antimicrobial, and anticancer, biological properties, among others, boosting their potential application in the pharmaceutical industry. The obtained results revealed the potential of some VOMs from GP to replace synthetic antioxidants, colorants, and antimicrobials used in the food industry, and in the cosmetic and pharmaceutical industry, meeting the increasing consumer demand for natural alternative compounds.
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Affiliation(s)
- Teresa Abreu
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - Gonçalo Jasmins
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - Catarina Bettencourt
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - Juan Teixeira
- Justino's Madeira Wines, S.A., Parque Industrial Da Cancela, Caniço, 9125-042, Santa Cruz, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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Boujbiha MA, Chahdoura H, Adouni K, Ziani BEC, Snoussi M, Chakroun Y, Ciudad-Mulero M, Fernández-Ruiz V, Achour L, Selmi B, Morales P, Flamini G, Mosbah H. Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties. Molecules 2023; 28:5096. [PMID: 37446759 DOI: 10.3390/molecules28135096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Wild Vitex agnus-castus (VAC) is a Mediterranean plant that is rich in bioactive metabolites. This study aimed to validate, for the first time, the beneficial use of VAC fruits and fruit decoctions (VFDs) through in vitro and in vivo trials. Forty-one volatile components were detected in VAC fruits, with 1,8-cineole (30.3%) comprising the majority. The antioxidant activity of VFD was measured by using different in vitro methods (EC50 of 0.16 mg/mL by β-carotene bleaching inhibition assay) and by measuring the DNA protection power. Using the disc diffusion assay, the antimicrobial activity of VFD was evaluated, and it exhibited a noticeable anticandidal activity. VFD did not cause any toxicity or mortality in rats treated with doses > 200 mg/kg. Using the acetic acid writhing test, the antinociceptive activity of VFD was measured. Our results showed that VFD at 200 mg/kg exhibited a higher analgesic activity (81.68%) than acetylsalicylic acid used as a positive control (74.35%). Its gastroprotective ability was assessed by HCl/ethanol-induced gastric lesions, which were remarkably inhibited (84.62%) by intraperitoneal administration of VFD. This work helps to validate the popular use of VAC to treat nociceptive, inflammatory, and gastric disorders and encourages researchers to further investigate the identification of pharmacological compounds from this species.
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Affiliation(s)
- Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Hassiba Chahdoura
- Unité de Recherche "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Khaoula Adouni
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | | | - Mejdi Snoussi
- Department of Biology, University of Hail, Ha'il P.O. Box 81451, Saudi Arabia
- Laboratory of Genetics, Biodiversity and Valorisation of Bioresources, High Institute of Biotechnology-University of Monastir, Monastir 5000, Tunisia
| | - Yasmine Chakroun
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Lotfi Achour
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Boulbaba Selmi
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramon y Cajal, s/n, E-28040 Madrid, Spain
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute", Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Habib Mosbah
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
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Jasmins G, Perestrelo R, Coïsson JD, Sousa P, Teixeira JA, Bordiga M, Câmara JS. Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines. Foods 2023; 12:foods12102058. [PMID: 37238876 DOI: 10.3390/foods12102058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/14/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene's high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, α-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and β-phellandrene and β-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers.
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Affiliation(s)
- Gonçalo Jasmins
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Jean Daniel Coïsson
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Patrícia Sousa
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José A Teixeira
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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Fraschetti C, Goci E, Nicolescu A, Cairone F, Carradori S, Filippi A, Palmieri V, Mocan A, Cesa S. Pomegranate Fruit Cracking during Maturation: From Waste to Valuable Fruits. Foods 2023; 12:foods12091908. [PMID: 37174445 PMCID: PMC10178262 DOI: 10.3390/foods12091908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phytocomplex, rich in anti-oxidant and anti-radical compounds. Among these, punicalagin and ellagic acid continue to be widely studied for their numerous beneficial effects on human health (anti-inflammatory effects, anti-diabetes activity, cardio-protection, cancer prevention). Despite their exceptionally valuable composition and high adaptability to different climatic conditions, pomegranate fruits are highly susceptible to splitting during different stages of ripening, so much so that an estimated 65% of the production may be lost. A "zero-kilometer" approach should therefore be adopted to utilize such a valuable product otherwise destined to be downgraded or even incinerated, with a very high environmental impact. The aim of this work is to highlight and compare the compositional differences between whole and split pomegranates belonging to the cultivar Dente di Cavallo, grown in Apulia (Italy), to assess a valuable role for this split fruit usually considered as waste. The arils and peels are subjected to extraction procedures and the extracts analyzed by CIEL*a*b*, HPLC-DAD and HS-SPME/GC-MS. Moreover, an assessment of the inhibitory activity against α-glucosidase, acetylcholinesterase and tyrosinase enzymes has also been applied. The data show a better chemical profile in split fruits (namely 60% more anthocyanin content than intact fruit) with very interesting results in terms of α-glucosidase inhibition. The juices obtained by squeezing are also compared to commercial juices ("Salus Melagrana" and "La Marianna") processed from the same cultivar and subjected to the same protocol analysis.
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Affiliation(s)
- Caterina Fraschetti
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Enkelejda Goci
- Pharmacotherapeutic Research Center, Faculty of Medical Sciences, Aldent University, 1001 Tirana, Albania
| | - Alexandru Nicolescu
- Laboratory of Chromatography, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business for Rural Development, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Francesco Cairone
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Simone Carradori
- Department of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Antonello Filippi
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Vincenzo Palmieri
- Fratelli Palmieri Via Emanuele Filiberto, 56, Casalnuovo Monterotaro, 71033 Foggia, Italy
| | - Andrei Mocan
- Laboratory of Chromatography, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business for Rural Development, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
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10
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Lamberti L, Boffa L, Grillo G, Concari S, Cavani F, Cravotto G. Industrial Multiple-Effect Fractional Condensation under Vacuum for the Recovery of Hop Terpene Fractions in Water. Foods 2023; 12:foods12081716. [PMID: 37107511 PMCID: PMC10137393 DOI: 10.3390/foods12081716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The inflorescences of Humulus lupulus L. are the most valuable ingredient in the brewing industry. Only female cones are used as their bitterness and aroma, much associated with beer, are granted by the production of resins and essential oils, respectively. The traditional brewing process for the extraction of the organic volatiles in hops is called dry hopping. It consists of extended maceration at low temperature after the fermentation phase. New extraction technologies can improve extraction rates and product quality while saving time and money. This article proves that multiple-effect fractional condensation under a vacuum is suitable for flavouring applications and especially for performing dry hopping without contamination risks and reductions in hop amounts. This technique leads to the recovery of aqueous aromatic fractions that are very rich in hop sesquiterpenes and monoterpenes. These suspensions are extremely stable when stored at 5-8 °C and avoid degradation even after several months. This feature is crucial for the marketing of non-alcoholic beverages, where the dilution of essential oils is otherwise problematic.
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Affiliation(s)
- Lorenzo Lamberti
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
- Baladin S.S. Agricola, via Carrù 23, 12060 Piozzo, Italy
| | - Luisa Boffa
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
| | - Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
| | - Stefano Concari
- Tropical Food Machinery, via Stradivari 17, 43011 Busseto, Italy
| | - Francesca Cavani
- Tropical Food Machinery, via Stradivari 17, 43011 Busseto, Italy
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
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11
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Reale S, Biancolillo A, Foschi M, D'Archivio AA. Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study. Molecules 2023; 28:molecules28073075. [PMID: 37049837 PMCID: PMC10095912 DOI: 10.3390/molecules28073075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/17/2023] [Accepted: 03/28/2023] [Indexed: 04/14/2023] Open
Abstract
The growing world population, combined with scarcities of agricultural land, water, forest, fisheries, and biodiversity resources, makes it necessary to search for alternative sources of nutrients. For this reason, in recent years, edible insects have been introduced into the diet, even in areas where entomophagy is not traditional. In light of this, the present study aims at characterizing the aromatic profile of three edible insects flours: cricket (Acheta domesticus, CP), buffalo worm (Alphitobius diaperinus, BW), and mealworm (Tenebrio molitor, MW). This goal has been achieved by means of an (HS)-SPME/GC-MS strategy. 67 compounds have been tentatively identified; of these, 27 are present only in the CP and BW flours, while 10 are common in all three flours. The compound with the highest peak's relative area in gas chromatograms of CP and BW flours is hexadecanoic acid, while in MW it is 1-heptylpyrrolidin-2-one. In general, we have observed that CP and BW flours have 37 compounds in common, and their volatile compositions along with their profiles are more similar to each other than to MW profile.
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Affiliation(s)
- Samantha Reale
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell'Aquila, Via Vetoio, 67100 L'Aquila, Italy
| | - Alessandra Biancolillo
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell'Aquila, Via Vetoio, 67100 L'Aquila, Italy
| | - Martina Foschi
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell'Aquila, Via Vetoio, 67100 L'Aquila, Italy
| | - Angelo Antonio D'Archivio
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell'Aquila, Via Vetoio, 67100 L'Aquila, Italy
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12
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de Lima AC, Aceña L, Mestres M, Boqué R. Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis. Molecules 2023; 28:molecules28062807. [PMID: 36985778 PMCID: PMC10055024 DOI: 10.3390/molecules28062807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor and compare the evolution of the aromatic profile of a lager beer in different types of containers (aluminum cans and glass bottles) during the natural ageing process. Samples were aged naturally for a year in the absence of light with a controlled temperature of around 14 °C +/- 0.5 °C. The sensory evaluation applied was a blind olfactometric triangle test between canned and bottled samples at different periods of aging: fresh, 6 months, and 11 months. The sensory evaluation showed that the panelists were able to differentiate between samples, except for the fresh samples from the brewery. A total of 34 volatile compounds were identified using the HS-SPME/GC-MS technique for both packaging types in this experiment. The application of multivariate analysis to the GC-MS data showed that the samples could not be differentiated according to the type of packaging but could be differentiated by the ageing time. The results showed that the combination of sensory, HS-SPME-GC-MS, and multivariate analysis seemed to be a valuable tool for monitoring and identifying possible changes in the aroma profile of a beer during its shelf life. Furthermore, the results showed that storing beer under optimal conditions helped preserve its quality during its shelf life, regardless of the type of packaging (aluminum can and glass bottle).
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Affiliation(s)
- Ana Carolina de Lima
- Chemometrics, Qualimetrics and Nanosensors Group, Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Catalonia, Spain
| | - Laura Aceña
- Instrumental Sensometry Group (iSens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Catalonia, Spain
| | - Montserrat Mestres
- Instrumental Sensometry Group (iSens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Catalonia, Spain
| | - Ricard Boqué
- Chemometrics, Qualimetrics and Nanosensors Group, Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Catalonia, Spain
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13
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Alti-Palacios L, Martínez J, Teixeira JAC, Câmara JS, Perestrelo R. Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines. Foods 2023; 12:foods12061135. [PMID: 36981062 PMCID: PMC10047927 DOI: 10.3390/foods12061135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine's aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.
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Affiliation(s)
- Laura Alti-Palacios
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Juana Martínez
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - José A C Teixeira
- Departamento de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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14
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Stój A, Czernecki T, Domagała D. Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety. Molecules 2023; 28:molecules28041961. [PMID: 36838950 PMCID: PMC9967794 DOI: 10.3390/molecules28041961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
- Correspondence: (A.S.); (D.D.)
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
- Correspondence: (A.S.); (D.D.)
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15
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Li Q, Li B, Zhang R, Liu S, Yang S, Li Y, Li J. Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics. Foods 2023; 12:foods12040837. [PMID: 36832912 PMCID: PMC9957197 DOI: 10.3390/foods12040837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/19/2023] [Accepted: 01/31/2023] [Indexed: 02/18/2023] Open
Abstract
It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS. Subsequently, the odor activity value (OAV) was calculated to specify the primary aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the potentially critical aroma on the basis of p value, fold change (FC), S-plot, jack-knifing confidence interval, variable importance for projection (VIP), and the Shared and Unique Structures (SUS) plots. As a result, five compounds (methyl acetate, (E)-hex-2-enal, benzaldehyde, [(Z)-hex-3-enyl] acetate, and 5-ethyloxolan-2-one) were considered as critical aromas. Moreover, the multi-classification model was developed with an outstanding performance (accuracy of 100%) using the five critical aroma. Moreover, the potential chemical basis of odors was sought through sensory evaluation. In addition, this study provides the theoretical and practical foundation for geographical origin traceability and quality evaluation.
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Affiliation(s)
- Qianqian Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Bei Li
- Key Laboraory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570314, China
| | - Rong Zhang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Shuyan Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Shupeng Yang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yi Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jianxun Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Correspondence:
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16
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Kim Y, Lee JW, Jo IH, Kwon N, Kim D, Chung JW, Bang KH, Sung J. Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years. Foods 2022; 12. [PMID: 36613353 DOI: 10.3390/foods12010136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
The present study examined the volatile profiles of Panax ginseng (Korean ginseng) and Panax quinquefolium (American ginseng) grown for different cultivation years by using HS-SPME/GC-MS and determined the key discriminant volatile compounds by chemometric analysis including principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least squares-discrimination analysis (PLS-DA). Fifty-six compounds, including forty terpenes, eight alcohols, one alkane, one ketone, and one furan, were identified in the ginseng roots. The chemometric results identified two major clusters of American ginseng and Korean ginseng cultivars with distinct volatile compositions. The volatile compounds in fresh white ginseng roots were affected by the species, but the influence of different cultivation ages was ambiguous. The major volatile components of ginseng roots are terpenes, including monoterpenes and sesquiterpenes. In particular, panaginsene, ginsinsene, α-isocomene, and caryophyllene were predominant in Korean ginseng cultivars, whereas β-farnesene levels were higher in American ginseng. The difference in volatile patterns between Panax ginseng and Panax quinquefolium could be attributed to the composition of sesquiterpenes such as β-panaginsene, ginsinsene, caryophyllene, and β-farnesene.
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17
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Athanasiadis V, Chatzimitakos T, Bozinou E, Makris DP, Dourtoglou VG, Lalas SI. Olive Oil Produced from Olives Stored under CO 2 Atmosphere: Volatile and Physicochemical Characterization. Antioxidants (Basel) 2022; 12:antiox12010030. [PMID: 36670892 PMCID: PMC9854864 DOI: 10.3390/antiox12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds' analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids' profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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Affiliation(s)
- Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
- Correspondence: ; Tel.: +30-24410-64783; Fax: +30-24410-64781
| | | | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
| | - Stavros I. Lalas
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
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18
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Chen Y, Fu Y, Li P, Xi H, Zhao W, Wang D, Mao J, Zhang S, Sun S, Xie J. Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods 2022; 11:foods11223555. [PMID: 36429147 PMCID: PMC9689288 DOI: 10.3390/foods11223555] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
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Affiliation(s)
- Yan Chen
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
| | - Yingjie Fu
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Peng Li
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Hui Xi
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Wuduo Zhao
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Dingzhong Wang
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Jian Mao
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Shusheng Zhang
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Shihao Sun
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67672531
| | - Jianping Xie
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
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19
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Zhao Q, Xi J, Xu D, Jin Y, Wu F, Tong Q, Yin Y, Xu X. A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form. Food Chem 2022; 385:132701. [PMID: 35320761 DOI: 10.1016/j.foodchem.2022.132701] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 03/10/2022] [Accepted: 03/12/2022] [Indexed: 11/20/2022]
Abstract
Japonica rice is widely planted in different regions of China. Rice of different geographical origins may have substantially different economic values. In this study, An untargeted metabolomics based approach using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS) was applied to distinguish 27 japonica rice varieties originated from South, Northern and Northeastern China in raw and cooked form, respectively. Orthogonal partial least-squares discriminant analysis (OPLS-DA) models exhibited good geographic discrimination. Sixteen and twenty-two volatiles were selected as the discriminant markers in raw and cooked rice, respectively. However, only hexanal, 3,5-octadien-2-one and 2-butyl-2-octenal were selected both in raw and cooked rice. Markers in raw rice mainly involved in terpenes, lipoxygenases, indole, and shikimate and benzoic acid pathways. Markers in cooked rice were mainly derived from lipid oxidation. The results provided a deeper understanding of volatiles variation of rice in China from different geographic origins.
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Guo H, Lai J, Li C, Zhou H, Wang C, Ye W, Zhong Y, Zhao X, Zhang F, Yang J, Wang S. Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS. Metabolites 2022; 12:metabo12080691. [PMID: 35893258 PMCID: PMC9394352 DOI: 10.3390/metabo12080691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.
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Affiliation(s)
- Hao Guo
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Jun Lai
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chun Li
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chao Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Weizhen Ye
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Yue Zhong
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Xuecheng Zhao
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
| | - Feng Zhang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China;
| | - Jun Yang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
| | - Shouchuang Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
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Wei L, Wei S, Hu D, Feng L, Liu Y, Liu H, Liao W. Comprehensive Flavor Analysis of Volatile Components During the Vase Period of Cut Lily (Lilium spp. 'Manissa') Flowers by HS-SPME/GC-MS Combined With E-Nose Technology. Front Plant Sci 2022; 13:822956. [PMID: 35783924 PMCID: PMC9247614 DOI: 10.3389/fpls.2022.822956] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 05/23/2022] [Indexed: 06/15/2023]
Abstract
Volatile compounds could affect the flavor and ornamental quality of cut flowers, but the flavor change occurring during the vase period of the cut flower is unclear. To clarify the dynamic changes during the vase period of cut lily (Lilium spp. 'Manissa') flowers, comprehensive flavor profiles were characterized by the electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The response value of sensor W2W was significantly higher than other sensors, and its response value reached the highest on day 4. A total of 59 volatiles were detected in cut lilies by HS-SPME/GC-MS, mainly including aldehydes, alcohols, and esters. There were 19 volatiles with odor activity values (OAVs) greater than 1. Floral and fruity aromas were stronger, followed by a pungent scent. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) could effectively discriminate lily samples derived from different vase times on the basis of E-nose and HS-SPME-GC-MS. In summary, our study investigates the flavor change profile and the diversity of volatile compounds during the vase period of cut lilies, and lilies on day 4 after harvest exhibited excellent aroma and flavor taking into consideration of the flavor intensity and diversity. This provided theoretical guidance for the assessment of scent volatiles and flavor quality during the vase period of cut lily flowers and will be helpful for the application of cut lilies during the postharvest process.
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Attar ŞH, Gündeşli MA, Urün I, Kafkas S, Kafkas NE, Ercisli S, Ge C, Mlcek J, Adamkova A. Nutritional Analysis of Red-Purple and White-Fleshed Pitaya ( Hylocereus) Species. Molecules 2022; 27:808. [PMID: 35164073 DOI: 10.3390/molecules27030808] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/14/2022] [Accepted: 01/21/2022] [Indexed: 02/04/2023] Open
Abstract
Pitaya is one of the most preferred and produced tropical fruit species recently introduced to the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic value, the popularity of pitaya increases steadily in Turkey as an alternative crop. No detailed nutritional analysis has been undertaken in Turkey so far on fruits of the pitaya species. In this study, we determined and compared some nutritional parameters in fruit flesh of two pitaya (dragon fruit) species (Hylocereus polyrhizus: Siyam and Hylocereus undatus: Vietnam Jaina) grown in the Adana province located in the eastern Mediterranean region in Turkey. The individual sugars, antioxidant activity, total phenolic content, phenolic compounds and volatiles were determined for the first time in Turkey on two pitaya species. The results showed that total phenol content and antioxidant capacity are notably higher in red-fleshed fruits than white-fleshed ones and the predominant phenolic compound in fruits of both species was quercetin. The total sugar content and most of the phenolic compounds in fruits of two pitaya species were similar. A total of 51 volatile compounds were detected by using two Solid Phase Micro Extraction (SPME) fibers, coupled with Gas Chromatography Mass Spectrometry (GC-MS) techniques, and more volatile compounds were presented in the white-fleshed species. Total phenolic content (TPC) of the red-fleshed and white-fleshed pitaya species were 16.66 and 17.11 mg GAE/100 g FW (fresh weight). This study provides a first look at the biochemical comparison of red-fleshed and white-fleshed pitaya species introduced and cultivated in Turkey. The results also showed, for the first time, the biochemical content and the potential health benefit of Hylocereus grown in different agroecological conditions, providing important information for pitaya researchers and application perspective.
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Rodríguez-Flores MS, Falcão SI, Escuredo O, Queijo L, Seijo MC, Vilas-Boas M. Assessment of the In Vivo and In Vitro Release of Chemical Compounds from Vespa velutina. Molecules 2021; 26:molecules26226769. [PMID: 34833861 PMCID: PMC8621894 DOI: 10.3390/molecules26226769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/03/2021] [Accepted: 11/07/2021] [Indexed: 11/24/2022] Open
Abstract
Vespa velutina has been rapidly expanding throughout Galicia since 2012. It is causing human health risks and well-known losses in the beekeeping sector. Control methods are scarce, unspecific, and ineffective. Semiochemicals are insect-derived chemicals that play a role in communication and they could be used an integrated pest management tool alternative to conventional pesticides. A previous determination of the organic chemical profile should be the first step in the study of these semiochemicals. HS-SPME in living individuals and the sting apparatus extraction followed by GC-MS spectrometry were combined to extract a possible profile of these compounds in 43 hornets from Galicia. The identified compounds were hydrocarbons, ketones, terpenes, and fatty acid, and fatty acid esters. Nonanal aldehyde appeared in important concentrations in living individuals. While pentadecane, 8-hexyl- and ethyl oleate were mainly extracted from the venom apparatus. Ketones 2-nonanone, 2-undecanone and 7-nonen-2-one, 4,8-dimethyl- were identified by both procedures, as was 1,7-Nonadiene, 4,8-dimethyl-. Some compounds were detected for the first time in V. velutina such as naphthalene, 1,6-dimethyl-4-(1-methylethyl). The chemical profile by caste was also characterized.
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Affiliation(s)
- M. Shantal Rodríguez-Flores
- Department of Plant Biology and Soil Sciences, Facultad de Ciencias, Campus As Lagoas, University of Vigo, 32004 Ourense, Spain; (O.E.); (M.C.S.)
- Correspondence:
| | - Soraia I. Falcão
- Centro de Investigação de Montanha (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.I.F.); (M.V.-B.)
| | - Olga Escuredo
- Department of Plant Biology and Soil Sciences, Facultad de Ciencias, Campus As Lagoas, University of Vigo, 32004 Ourense, Spain; (O.E.); (M.C.S.)
| | - Luis Queijo
- Department of Mechanical Technology, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - M. Carmen Seijo
- Department of Plant Biology and Soil Sciences, Facultad de Ciencias, Campus As Lagoas, University of Vigo, 32004 Ourense, Spain; (O.E.); (M.C.S.)
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.I.F.); (M.V.-B.)
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Naik RR, Shakya AK, Ferri B, Oriquat GA, Pistelli L, Numan NAM. Volatile Composition and Biological Activity of Jordanian Commercial Samples of R. coriaria L. Fruits. Molecules 2021; 26:molecules26185691. [PMID: 34577162 PMCID: PMC8469490 DOI: 10.3390/molecules26185691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/16/2022] Open
Abstract
The present paper reports the GC-HS-SPME analysis of volatile emission and GC-MS analysis of chemical composition of essential oil of R. coriaria fruits of eight different samples of R. coriaria L. fruits (“sumac” folk name), collected from Jordanian agricultural field and the local market. The analyses show an important variability among the Sumac samples probably due to the origin, cultivation, harvesting period, drying, and conservation of the plant material. The main class of component present in all samples was monoterpenes (43.1 to 72.9%), except for one sample which evidenced a high percentage of sesquiterpene hydrocarbons (38.5%). The oxygenated monoterpenes provided a contribution to total class of monoterpenes ranging from 10.1 to 24.3%. A few samples were rich in monoterpene hydrocarbons. Regarding the single components present in all the volatile emissions, β-caryophyllene was the main compound in most of the analyzed samples, varying from 34.6% to 7.9%. Only two samples were characterized by α-pinene as the main constituent (42.2 and 40.8% respectively). Essential oils were collected using hydro-distillation method. Furfural was the main constituent in almost all the analyzed EOs (4.9 to 48.1%), except in one of them, where β-caryophyllene was the most abundant one. β-caryophyllene ranged from 1.2 to 10.6%. Oxygenated monoterpenes like carvone and carvacrol ranged from 3.2–9.1% and 1.0–7.7% respectively. Cembrene was present in good amount in EO samples EO-2 to EO-8. The antioxidant capacities of the fruit essential oils from R. coriaria were assessed using spectrophotometry to measure free radical scavenger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and inhibition of β-carotene bleaching (BCB). The essential oils from the fruits of the different samples of R. coriaria exhibited the MIC value ranging from 32.8 to 131.25 µg/mL against S. aureus ATCC 6538 and 131.25 to 262.5 µg/mL against E. coli ATCC 8739. The MIC values of ciprofloxacin were 0.59 and 2.34 µg/mL against S. aureus ATCC 6538 and E. coli ATCC 8739, respectively.
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Affiliation(s)
- Rajashri R. Naik
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan;
- Pharmacological & Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan;
| | - Ashok K. Shakya
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan;
- Pharmacological & Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan;
- Correspondence: ; Tel.: +962-5-3500211 (ext. 2315)
| | - Benedetta Ferri
- Dipartimento di Farmacia, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy; (B.F.); (L.P.)
| | - Ghaleb A. Oriquat
- Faculty of Allied Medical Sciences, Al-Ahliyya Amman University, Amman 19328, Jordan;
| | - Luisa Pistelli
- Dipartimento di Farmacia, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy; (B.F.); (L.P.)
| | - Nawfal A. M. Numan
- Pharmacological & Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan;
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Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity. Microbiol Spectr 2021; 9:e0048521. [PMID: 34287034 PMCID: PMC8562342 DOI: 10.1128/spectrum.00485-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/20/2022] Open
Abstract
Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four commercial wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component analysis of the VOC data demonstrated that Uvaferm correlated with ethyl acetate and ethyl hexanoate production, R2 negatively correlated with the acetate esters, and Opale positively correlated with fusel alcohols. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (R2 = 0.87). We found that glycine, tyrosine, leucine, and lysine utilization were positively correlated with fusel alcohols and acetate esters. Mechanistic modeling of the yeast metabolic network via parsimonious flux balance analysis and flux enrichment analysis revealed enzymes with crucial roles, such as transaminases and decarboxylases. Our work provides insights in VOC production in wine yeasts. IMPORTANCE Saccharomyces cerevisiae is widely used in grape juice fermentation to produce wines. Along with the genetic background, the nitrogen in the environment in which S. cerevisiae grows impacts its regulation of metabolism. Also, commercial S. cerevisiae strains exhibit immense diversity in their formation of aromas, and a desirable aroma bouquet is an essential characteristic for wines. Since nitrogen affects aroma formation in wines, it is essential to know the extent of this connection and how it leads to strain-dependent aroma profiles in wines. We evaluated the differences in the production of key aroma compounds among four commercial wine strains. Moreover, we analyzed the role of nitrogen utilization on the formation of various aroma compounds. This work illustrates the unique aroma-producing differences among industrial yeast strains and suggests more intricate, nitrogen-associated routes influencing those aroma-producing differences.
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Affiliation(s)
- William T. Scott
- Department of Chemical Engineering, University of California, Davis, California, USA
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Oscar van Mastrigt
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - David E. Block
- Department of Chemical Engineering, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Richard A. Notebaart
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Eddy J. Smid
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
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Trematerra P, Pistillo OM, Germinara GS, Colacci M. Bioactivity of Cereal- and Legume-Based Macaroni Pasta Volatiles to Adult Sitophilus granarius (L.). Insects 2021; 12:insects12090765. [PMID: 34564205 PMCID: PMC8471022 DOI: 10.3390/insects12090765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 12/03/2022]
Abstract
Simple Summary Pasta factories can be infested by insects. By following the odour of cereal-based pasta, insects can enter packages of commercial products. The aim of this work was to compare the bioactivity of volatiles produced by cereal- and legume-based macaroni pasta on adults of granary weevil, Sitophilus granarius, in multi-choice behavioural bioassays. Tests were performed with ten commercially available Italian macaroni pastas made from six different cereals or four different legumes. Granary weevil adults were more attracted to cereal-based pastas than legume-based pastas, but the differences in attractiveness were not always significant. Gas chromatography-mass spectrometry analysis of head-space solid-phase microextraction collections from the different pasta samples highlighted marked qualitative and quantitative differences, with aliphatic aldehydes and aliphatic alcohols being the most abundant volatile components of cereal- and legume-pastas, respectively. Moreover, the results of the two-choice behavioural bioassays suggested that the low level of attraction to legume pasta is mainly due to the lack of attractant stimuli other than emission of repellent compounds. Abstract The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [Triticum durum; Triticum durum (whole wheat); Triticum dicoccum; mixture of five cereals; Triticum turgidum; Triticum turanicum] or legumes (Cicer arietinum; Lens culinaris; Pisum sativum; Vicia faba) to Sitophilus granarius, was compared. S. granarius adults were more attracted to cereal pastas than legume pastas, but the differences in attractiveness were not always significant. Consistent with the results of behavioural bioassays, the mortality of adults over 20 days exposed to pasta samples was 100% with the legume pasta samples and only 8% with the T. turanicum pasta. GC-MS analysis of HS-SPME extracts from the different pasta samples highlighted marked qualitative and quantitative differences, with aliphatic aldehydes and aliphatic alcohols being the most abundant volatile components of cereal- and legume-pastas, respectively. In two-choice behavioural bioassays, insect attraction to a 1:1 combination of T. turanicum and C. arietinum pastas (80%) was even higher than that observed in T. turanicum pasta alone (64%) and in C. arietinum pasta alone (20%). This strongly suggested that the low attractiveness of legume pasta is mainly due to the lack of attractant stimuli rather than emission of repellent compounds.
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Affiliation(s)
- Pasquale Trematerra
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis, I-86100 Campobasso, Italy;
| | - Onofrio Marco Pistillo
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, I-71122 Foggia, Italy;
| | - Giacinto Salvatore Germinara
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, I-71122 Foggia, Italy;
- Correspondence: (G.S.G.); (M.C.)
| | - Marco Colacci
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis, I-86100 Campobasso, Italy;
- Correspondence: (G.S.G.); (M.C.)
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Gonzalez M, Palacios-Rodriguez P, Hernandez-Restrepo J, González-Santoro M, Amézquita A, Brunetti AE, Carazzone C. First characterization of toxic alkaloids and volatile organic compounds (VOCs) in the cryptic dendrobatid Silverstoneia punctiventris. Front Zool 2021; 18:39. [PMID: 34446035 PMCID: PMC8390233 DOI: 10.1186/s12983-021-00420-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 06/14/2021] [Indexed: 11/24/2022] Open
Abstract
Background Poison frogs are known for the outstanding diversity of alkaloid-based chemical defences with promising therapeutic applications. However, current knowledge about chemical defences in Dendrobatoidea superfamily has two sources of bias. First, cryptic, brown-colored species have been neglected in comparison to those conspicuously colored, and second, there has been little interest in characterizing metabolites other than alkaloids mediating defensive functions. In an effort to contribute to fill the gap of knowledge about cryptic species and broadening the spectrum of compounds analyzed we have applied head-space solid phase microextraction coupled to gas chromatography and mass spectrometry (HS-SPME/GC-MS) for extracting amphibian alkaloids and volatile organic compounds (VOCs) from Silverstoneia punctiventris. Results Using the skin from 8 specimens in 4 biological replicates we have found 33 different compounds. Twenty of them were classified as VOCs into 15 chemical classes including alkanes, alcohols, carbonyl compounds, methylpyridines, benzothiazoles, N-alkylpyrrolidines, pyrazines, and sesquiterpenoids, some of which were previously reported as repellents, defence compounds or defence pheromones in other organisms, and as sex pheromones in a treefrog. Interestingly, six of the remaining compounds were identified as alkaloids previously reported in other toxic/unpalatable dendrobatid frogs. Conclusions This is the first report of alkaloids and VOCs found in the Silverstoneia genus, which has been assumed for decades as non-chemically defended. This study establishes HS-SPME/GC-MS as a new application for a simultaneous approach to amphibian alkaloids and VOCs in poison frogs while opens up new research questions to assess the co-occurrence of both type of compounds and to investigate the evolutionary significance of a defence gradient that includes olfactory avoidance, unpalatability, and toxicity in dendrobatids. In addition, our results show that amphibian alkaloids could have a dual function (olfactory at distance, taste by contact) never explored before neither in Silverstonaeia nor in any other dendrobatid species. Supplementary Information The online version contains supplementary material available at 10.1186/s12983-021-00420-1.
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Affiliation(s)
- Mabel Gonzalez
- Department of Chemistry, Universidad de los Andes, Bogotá, AA, 4976, Colombia
| | | | | | | | - Adolfo Amézquita
- Department of Biological Sciences, Universidad de los Andes, Bogotá, AA, 4976, Colombia
| | - Andrés E Brunetti
- Laboratorio de Genética Evolutiva, Instituto de Biología Subtropical (CONICET - UNaM), Facultad de Ciencias Exactas, Universidad Nacional de Misiones, N3300, Posadas, Argentina.,Departamento de Ciências Biomoleculares, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, 14040-903, Ribeirão Preto, SP, Brazil
| | - Chiara Carazzone
- Department of Chemistry, Universidad de los Andes, Bogotá, AA, 4976, Colombia.
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Dulce VR, Anne G, Manuel K, Carlos AA, Jacobo RC, Sergio de Jesús CE, Eugenia LC. Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation. Heliyon 2021; 7:e07694. [PMID: 34401578 PMCID: PMC8353487 DOI: 10.1016/j.heliyon.2021.e07694] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 07/28/2021] [Indexed: 11/01/2022] Open
Abstract
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of 48 h (B2), they provided volatile compounds mainly associated with descriptors of floral, woody, sweet, fruity and chocolate aromas. The turning start time of 48 h stimulated a microbial profile dominated by yeast such as Hanseniaspora opuntiae, Pichia manshurica, and Meyerozyma carpophila, favoring the production of several key aroma markers associated with cocoa bean fermentation quality, such as phenylethyl acetate, 2-phenylacetaldehyde, 3-methylbutanal, 2-phenylethyl alcohol, 2,3-butanedione, 3-methylbutanoic acid, and 2-methylpropanoic acid, while an immediate turning start time (24 h) favored an aerobic environment that stimulated the rapid growth of Acetobacter pasteurianus, Bacillus subtilis and a higher biodiversity of lactic acid bacteria (LAB) (e.g., Lactobacillus plantarum and Pediococcus acidilactici), which increased the production of ethyl acetate and 3-hydroxy-2-butanone. Volatile compound generation and microbial populations were evaluated and analyzed by multivariate analysis (principal component analysis and partial least squares discriminant analysis) to find correlations and significant differences. This study shows that the method of turning Criollo cacao beans can lead to the formation of desirable aromatic compounds.
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Affiliation(s)
- Velásquez-Reyes Dulce
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Gschaedler Anne
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Kirchmayr Manuel
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Avendaño-Arrazate Carlos
- Genetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas. Km. 18. Carretera Tapachula-Cacahoatán, 30780 Tuxtla Chico, Chiapas, Mexico
| | - Rodríguez-Campos Jacobo
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Calva-Estrada Sergio de Jesús
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Lugo-Cervantes Eugenia
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
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Abouelenein D, Mustafa AM, Angeloni S, Borsetta G, Vittori S, Maggi F, Sagratini G, Caprioli G. Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules 2021; 26:4153. [PMID: 34299427 DOI: 10.3390/molecules26144153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 11/19/2022] Open
Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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Yue X, Liu S, Wei S, Fang Y, Zhang Z, Ju Y. Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in "Muscat Hamburg" Grapes. J Agric Food Chem 2021; 69:4164-4176. [PMID: 33787258 DOI: 10.1021/acs.jafc.1c00420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Monoterpenes provide strong floral and fruit aromas to grapes and wines. In the present study, the effects of exogenous sucrose on the monoterpenes metabolites were studied at the metabolomic and transcriptomic levels in "Muscat Hamburg" grape berries. 6% sucrose aqueous solution was used as treatment, applied at the berry color change stage and 8 days after the first application. Transcriptomics analysis was carried out on berries collected at three phenological stages (berries with intermediate Brix values, E-L 36; berries not quite ripe, E-L 37; and berries harvest-ripe, E-L 38). Our results showed that the sucrose application induced the accumulation of monoterpenes at harvest, especially geraniol and geranic acid. The summary of the number of differentially expressed genes between the control and treatment was 3465, 977, and 2843 at E-L 36, E-L 37, and E-L 38, respectively. Weighted gene correlation network analysis was constructed based on the RNA-seq data, and the MElightyellow module was probably correlated with monoterpene metabolism, comprising 131 unigenes. Quantitative real-time polymerase chain expression analysis of five key differentially expressed genes in terpenoid pathways validated the RNA-seq-derived expression profiles (R2 = 0.8143). Our findings provided new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
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Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Shiqiu Liu
- Moet Hennessy Chandon (Ningxia) Vineyards Co., Limited, Yinchuan 750000, Ningxia, China
| | - Shichao Wei
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
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Wawrzyniak R, Wasiak W, Jasiewicz B, Bączkiewicz A, Buczkowska K. Chemical Fingerprinting of Cryptic Species and Genetic Lineages of Aneura pinguis (L.) Dumort. (Marchantiophyta, Metzgeriidae). Molecules 2021; 26:molecules26041180. [PMID: 33671838 PMCID: PMC7926491 DOI: 10.3390/molecules26041180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 02/11/2021] [Accepted: 02/19/2021] [Indexed: 11/16/2022] Open
Abstract
Aneura pinguis (L.) Dumort. is a representative of the simple thalloid liverworts, one of the three main types of liverwort gametophytes. According to classical taxonomy, A. pinguis represents one morphologically variable species; however, genetic data reveal that this species is a complex consisting of 10 cryptic species (named by letters from A to J), of which four are further subdivided into two or three evolutionary lineages. The objective of this work was to develop an efficient method for the characterisation of plant material using marker compounds. The volatile chemical constituents of cryptic species within the liverwort A. pinguis were analysed by GC-MS. The compounds were isolated from plant material using the HS-SPME technique. Of the 66 compounds examined, 40 were identified. Of these 40 compounds, nine were selected for use as marker compounds of individual cryptic species of A. pinguis. A guide was then developed that clarified how these markers could be used for the rapid identification of the genetic lineages of A. pinguis. Multivariate statistical analyses (principal component and cluster analysis) revealed that the chemical compounds in A. pinguis made it possible to distinguish individual cryptic species (including genetic lineages), with the exception of cryptic species G and H. The classification of samples based on the volatile compounds by cluster analysis reflected phylogenetic relationships between cryptic species and genetic lineages of A. pinguis revealed based on molecular data.
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Affiliation(s)
- Rafał Wawrzyniak
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (W.W.); (B.J.)
- Correspondence: ; Tel.: +48-61-829-1713
| | - Wiesław Wasiak
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (W.W.); (B.J.)
| | - Beata Jasiewicz
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland; (W.W.); (B.J.)
| | - Alina Bączkiewicz
- Faculty of Biology, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 6, 61-614 Poznań, Poland; (A.B.); (K.B.)
| | - Katarzyna Buczkowska
- Faculty of Biology, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 6, 61-614 Poznań, Poland; (A.B.); (K.B.)
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Oliver-Simancas R, Muñoz R, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME. Mango by-products as a natural source of valuable odor-active compounds. J Sci Food Agric 2020; 100:4688-4695. [PMID: 32418224 DOI: 10.1002/jsfa.10524] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 05/09/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aromatic potential of mango by-products was evaluated to seek natural and cheap sources of odor-active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS). RESULTS More than 60 volatile compounds were detected in mango by-products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor-active compounds, which were found in even larger quantities than in edible mango fractions. 3-Carene was the predominant compound, although other compounds such as decanal, 1-octen-3-one, nonanal, limonene, β-damascenone, and 2-nonenal were the most odor-active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous. CONCLUSION The exceptional flavoring potential of mango peel by-product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rodrigo Oliver-Simancas
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Raquel Muñoz
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Consuelo Díaz-Maroto
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Soledad Pérez-Coello
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Elena Alañón
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
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H J Lee J, O Awika H, K Jayaprakasha G, A Avila C, M Crosby K, S Patil B. Tomato Metabolic Changes in Response to Tomato-Potato Psyllid ( Bactericera cockerelli) and Its Vectored Pathogen Candidatus Liberibacter solanacearum. Plants (Basel) 2020; 9:E1154. [PMID: 32900000 DOI: 10.3390/plants9091154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 11/17/2022]
Abstract
The bacterial pathogen ‘Candidatus Liberibacter solanacearum’ (Lso) is transmitted by the tomato potato psyllid (TPP), Bactericera cockerelli, to solanaceous crops. In the present study, the changes in metabolic profiles of insect-susceptible (cv CastleMart) and resistant (RIL LA3952) tomato plants in response to TPP vectoring Lso or not, were examined after 48 h post infestation. Non-volatile and volatile metabolites were identified and quantified using headspace solid-phase microextraction equipped with a gas chromatograph-mass spectrometry (HS-SPME/GC-MS) and ultra-high pressure liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UPLC/ESI-HR-QTOFMS), respectively. Partial least squares-discriminant analysis (PLS-DA) was used to define the major uncorrelated metabolite components assuming the treatments as the correlated predictors. Metabolic changes in various classes of metabolites, including volatiles, hormones, and phenolics, were observed in resistant and susceptible plants in response to the insects carrying the pathogen or not. The results suggest the involvement of differentially regulated and, in some cases, implicates antagonistic metabolites in plant defensive signaling. Upon validation, the identified metabolites could be used as markers to screen and select breeding lines with enhanced resistance to reduce economic losses due to the TPP-Lso vector-pathogen complex in Solanaceous crops.
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Li W, Li W, Yang S, Ma Z, Zhou Q, Mao J, Han S, Chen B. Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin. J Agric Food Chem 2020; 68:5270-5281. [PMID: 32338508 DOI: 10.1021/acs.jafc.0c00476] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Monoterpene is one of the important sources of varietal aroma, which provides a strong floral and fruity aroma in wines. Methyl jasmonate (MeJA) affects plant secondary metabolism. However, the regulatory mechanisms of monoterpene biosynthesis after MeJA application on grapes are not illuminated. In the present study, 10 mM MeJA was used as treatments in Italian Riesling grape at the preveraison stage in different ways, including grape cluster soaking, foliar spraying, and whole vine spraying, designated as T1, T2, and T3, respectively, while a blank group was used as the control (CK). HS-SPME/GC-MS and transcriptome sequencing analysis were performed to investigate the effect of exogenous MeJA on monoterpene synthesis in grape berry skin. The results of GC-MS showed that the application of MeJA induced the accumulation of volatile monoterpenes in grape berry skin, especially linalool, α-terpineol, and oxides. In addition, transcriptome analysis showed that differentially expressed genes were increased from T2 to T3 to T1 compared with CK, and significantly enriched in JA and monoterpene synthesis pathways. T1 application significantly upregulated the mRNA expression levels of LOX2S, AOS, OPR, and JMT involved in the JA biosynthesis pathway, as well as DXS, HMGCR, TPS14, and α-terpineol synthesis genes involved in the monoterpene synthesis pathway compared with T2, T3, and CK. Thus, grape cluster soaking treatment with MeJA could greatly activate volatile monoterpene synthesis. The results will deeply increase our understanding of the monoterpene biosynthesis of grape berry skin in response to MeJA.
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Affiliation(s)
- Wei Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Wenfang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shijin Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Zonghuan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Qi Zhou
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shunyu Han
- Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, Gansu Province, China
| | - Baihong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
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Zhang H, Chen H, Wang W, Jiao W, Chen W, Zhong Q, Yun YH, Chen W. Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam. Foods 2020; 9:E347. [PMID: 32192035 PMCID: PMC7142570 DOI: 10.3390/foods9030347] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/10/2020] [Accepted: 03/11/2020] [Indexed: 12/01/2022] Open
Abstract
Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r2) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.
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Affiliation(s)
- Hao Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Wenzhu Wang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Wenxiao Jiao
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Yong-Huan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
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Lolli V, Acharjee A, Angelino D, Tassotti M, Del Rio D, Mena P, Caligiani A. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS. Molecules 2020; 25:E1166. [PMID: 32150929 PMCID: PMC7179241 DOI: 10.3390/molecules25051166] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 03/03/2020] [Indexed: 11/16/2022] Open
Abstract
Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.
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Affiliation(s)
- Veronica Lolli
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.T.); (D.D.R.); (P.M.); (A.C.)
| | - Animesh Acharjee
- Institute of Cancer and Genomic Sciences, Centre for Computational Biology, University of Birmingham, B15 2TT, UK;
- Institute of Translational Medicine, University of Birmingham, B15 2TT, UK
- NIHR Surgical Reconstruction and Microbiology Research Centre, University Hospital Birmingham, Birmingham B15 2WB, UK
| | - Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Michele Tassotti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.T.); (D.D.R.); (P.M.); (A.C.)
| | - Daniele Del Rio
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.T.); (D.D.R.); (P.M.); (A.C.)
- School of Advanced Studies on Food and Nutrition, University of Parma, 43124 Parma, Italy
- Department of Veterinary Science, University of Parma, 43124 Parma, Italy
| | - Pedro Mena
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.T.); (D.D.R.); (P.M.); (A.C.)
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (M.T.); (D.D.R.); (P.M.); (A.C.)
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Wadood SA, Boli G, Xiaowen Z, Raza A, Yimin W. Geographical discrimination of Chinese winter wheat using volatile compound analysis by HS-SPME/GC-MS coupled with multivariate statistical analysis. J Mass Spectrom 2020; 55:e4453. [PMID: 31652388 DOI: 10.1002/jms.4453] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 09/10/2019] [Accepted: 10/01/2019] [Indexed: 05/22/2023]
Abstract
This study aimed to develop a potential analytical method to discriminate the Chinese winter wheat according to geographical origin and cultivars. A total of 90 wheat samples of 10 different wheat cultivars among three regions were examined by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The peak areas of 32 main volatile compounds were selected and subjected to statistical analysis, which revealed significant differences among different regions and cultivars. Multivariate analysis of variance showed a significant influence of regions, wheat genotypes, and their interaction on the volatile composition of wheat. Principal component analysis of the aromatic profile showed better visualization for wheat geographical origins. Finally, a classification model based on the linear discriminant analysis was successfully constructed for the discrimination of regions and cultivars with the correct classification percentages of 90 and 100%, respectively.
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Affiliation(s)
- Syed Abdul Wadood
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, CAAS, Ministry of Agriculture and Rural, Beijing, China
| | - Guo Boli
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, CAAS, Ministry of Agriculture and Rural, Beijing, China
| | - Zhang Xiaowen
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, CAAS, Ministry of Agriculture and Rural, Beijing, China
| | - Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Wei Yimin
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, CAAS, Ministry of Agriculture and Rural, Beijing, China
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Karabagias IK, Karabagias VK, Badeka AV. The Honey Volatile Code: A Collective Study and Extended Version. Foods 2019; 8:E508. [PMID: 31627403 DOI: 10.3390/foods8100508] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/12/2019] [Accepted: 10/14/2019] [Indexed: 02/01/2023] Open
Abstract
Background: The present study comprises the second part of a new theory related to honey authentication based on the implementation of the honey code and the use of chemometrics. Methods: One hundred and fifty-one honey samples of seven different botanical origins (chestnut, citrus, clover, eucalyptus, fir, pine, and thyme) and from five different countries (Egypt, Greece, Morocco, Portugal, and Spain) were subjected to analysis of mass spectrometry (GC-MS) in combination with headspace solid-phase microextraction (HS-SPME). Results: Results showed that 94 volatile compounds were identified and then semi-quantified. The most dominant classes of compounds were acids, alcohols, aldehydes, esters, ethers, phenolic volatiles, terpenoids, norisoprenoids, and hydrocarbons. The application of classification and dimension reduction statistical techniques to semi-quantified data of volatiles showed that honey samples could be distinguished effectively according to both botanical origin and the honey code (p < 0.05), with the use of hexanoic acid ethyl ester, heptanoic acid ethyl ester, octanoic acid ethyl ester, nonanoic acid ethyl ester, decanoic acid ethyl ester, dodecanoic acid ethyl ester, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester, octanal, nonanal, decanal, lilac aldehyde C (isomer III), lilac aldehyde D (isomer IV), benzeneacetaldehyde, alpha-isophorone, 4-ketoisophorone, 2-hydroxyisophorone, geranyl acetone, 6-methyl-5-hepten-2-one, 1-(2-furanyl)-ethanone, octanol, decanol, nonanoic acid, pentanoic acid, 5-methyl-2-phenyl-hexenal, benzeneacetonitrile, nonane, and 5-methyl-4-nonene. Conclusions: New amendments in honey authentication and data handling procedures based on hierarchical classification strategies (HCSs) are exhaustively documented in the present study, supporting and flourishing the state of the art.
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Sánchez AH, López-López A, Cortés-Delgado A, de Castro A, Montaño A. Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars). Food Res Int 2019; 127:108733. [PMID: 31882090 DOI: 10.1016/j.foodres.2019.108733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 01/19/2023]
Abstract
The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sautéed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy).
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Affiliation(s)
- Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Antonio de Castro
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
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Tavares DS, Mesquita PRR, Salgado VR, Rodrigues FDM, Miranda JC, Barral-Netto M, de Andrade JB, Barral A. Determination and Profiling of Human Skin Odors Using Hair Samples. Molecules 2019; 24:molecules24162964. [PMID: 31443290 PMCID: PMC6720966 DOI: 10.3390/molecules24162964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/11/2019] [Accepted: 07/16/2019] [Indexed: 11/16/2022] Open
Abstract
Background. There is no gold standard method for human skin odor determination; several techniques can be applied to collect, extract, transfer, and detect human skin odors. However, none of these methods are suitable for field sampling of a large number of individuals. Objective. The present study aimed to develop a simple, fast, non-invasive, and low-cost method for such a purpose. Methods. Considering that hair from legs can act as a retention mesh of volatile organic compounds (VOCs), samples of leg hairs provided by healthy adult males were collected and solid-phase microextraction (SPME), in headspace (HS) mode, coupled to gas chromatography (GC) and mass spectrometry (MS) analysis of the samples was carried out. A pilot test was applied to detect five quality markers that are frequently reported in human skin odors. Then, several steps were performed for method standardization. The method was applied to 36 different individuals (3 sampled under laboratory conditions and 33 under field conditions), aiming to evaluate its applicability in both environments. Findings. A total of 49 VOCs were identified, and 73.5% of these have been reported in previous studies. Main Conclusions. Hair from legs can be considered an efficient tool for human skin odor sampling and a suitable and practical matrix for human skin odor profile determination by using HS-SPME/GC-MS.
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Affiliation(s)
- Diva S Tavares
- Faculdade de Medicina do Centro Universitário Christus (UNICHRISTUS), Fortaleza, CE 60190-060, Brazil.
- Instituto Gonçalo Moniz (IGM)-Fundação Oswaldo Cruz (FIOCRUZ), Salvador, BA 40296-710, Brazil.
| | - Paulo R R Mesquita
- Instituto de Química da Universidade Federal da Bahia (UFBA), Salvador, BA 40170-115, Brazil
- Programa de Pós-graduação em Desenvolvimento Regional e Meio Ambiente, Faculdade Maria Milza (FAMAM), Governador Mangabeira, BA 44350-000, Brazil
| | - Vanessa R Salgado
- Faculdade de Medicina Veterinária da União Metropolitana de Educação e Cultura (UNIME), Lauro de Freitas, BA 42700-000, Brazil
| | - Frederico de Medeiros Rodrigues
- Instituto de Química da Universidade Federal da Bahia (UFBA), Salvador, BA 40170-115, Brazil
- Programa de Pós-graduação em Desenvolvimento Regional e Meio Ambiente, Faculdade Maria Milza (FAMAM), Governador Mangabeira, BA 44350-000, Brazil
| | - José Carlos Miranda
- Instituto Gonçalo Moniz (IGM)-Fundação Oswaldo Cruz (FIOCRUZ), Salvador, BA 40296-710, Brazil
| | - Manoel Barral-Netto
- Instituto Gonçalo Moniz (IGM)-Fundação Oswaldo Cruz (FIOCRUZ), Salvador, BA 40296-710, Brazil
- Faculdade de Medicina da Universidade Federal da Bahia (UFBA), Salvador, BA 40026-010, Brazil
- Instituto Nacional de Ciência e Tecnologia de Investigação em Imunologia (iii-INCT), São Paulo, SP 05403-900, Brazil
| | - Jailson B de Andrade
- Instituto de Química da Universidade Federal da Bahia (UFBA), Salvador, BA 40170-115, Brazil
- Instituto Nacional de Ciência e Tecnologia em Energia e Ambiente (INCT-EA), Salvador, BA 40170-115, Brazil
| | - Aldina Barral
- Instituto Gonçalo Moniz (IGM)-Fundação Oswaldo Cruz (FIOCRUZ), Salvador, BA 40296-710, Brazil.
- Faculdade de Medicina da Universidade Federal da Bahia (UFBA), Salvador, BA 40026-010, Brazil.
- Instituto Nacional de Ciência e Tecnologia de Investigação em Imunologia (iii-INCT), São Paulo, SP 05403-900, Brazil.
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Fang S, Ning J, Huang WJ, Zhang G, Deng WW, Zhang Z. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses. J Sci Food Agric 2019; 99:4344-4352. [PMID: 30828822 DOI: 10.1002/jsfa.9668] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 02/20/2019] [Accepted: 02/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Keemun black tea (KBT) is one of the most popular tea beverages in China as a result of its unique flavor and potential health benefits. The geographical origin of KBT influences its quality and price. The present study aimed to apply a head-space solid phase microextraction approach and gas chromatography-mass spectrometry combined with chemometric analysis to profile the volatile compounds of KBT collected from five production areas. RESULTS Thirty-one peaks were detected in 61 KBT samples. Hierarchical cluster analysis, principal component analysis (PCA), k-nearest neighbor (k-NN) and stepwise linear discriminant analysis (SLDA) were employed to visualize the volatile fractions. The results of unsupervised statistical tools were compared using a test for similarities and distinctions, which showed that different sources may be associated. A satisfying combination of average recognition (91.7%) and cross-validation prediction abilities (84.6%) was obtained for the PCA-k-NN. Among all of the statistical tools, SLDA provided promising results, with 100% recognition and 96.4% prediction ability. CONCLUSION The results obtained in the present study indicate that the volatile compounds can be used as indicators to identify the geographical origin of KBT. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shimao Fang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wen-Jing Huang
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Gang Zhang
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
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Karabagias IK, Karabagias VK, Riganakos KA. Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho ( Lavandula stoechas) from the Region of Saidona. Antioxidants (Basel) 2019; 8:E80. [PMID: 30925770 DOI: 10.3390/antiox8040080] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/20/2019] [Accepted: 03/25/2019] [Indexed: 01/04/2023] Open
Abstract
The aim of the present study was to characterize Lavandula stoechas (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that Lavandula stoechas aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (p < 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-O-glucoside, lutelin-O-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour.
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Wei Z, Liu X, Huang Y, Lu J, Zhang Y. Volatile aroma compounds in wines from Chinese wild/hybrid species. J Food Biochem 2018; 43:e12684. [PMID: 31608471 DOI: 10.1111/jfbc.12684] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/24/2018] [Accepted: 08/30/2018] [Indexed: 11/27/2022]
Abstract
The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.
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Affiliation(s)
- Zheng Wei
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Grain and Oil Processing Institute, Academy of State Administration of Grain, Beijing, China
| | - Xihua Liu
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yu Huang
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jiang Lu
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yali Zhang
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Safety Assessment of Genetically Modifed Organism (Food Safety), Ministry of Agriculture, Beijing, China
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Perestrelo R, Silva CL, Silva P, Câmara JS. Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration. Molecules 2018; 23:E499. [PMID: 29473913 PMCID: PMC6017499 DOI: 10.3390/molecules23020499] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/16/2018] [Accepted: 02/18/2018] [Indexed: 01/10/2023] Open
Abstract
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS). Experimental parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample, at 50 °C for 30 min of extraction. This way One hundred and three volatile organic compounds (VOCs), belonging to different chemical families including ethyl esters (37), higher alcohols (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major chemical families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Catarina L Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Pedro Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Mena P, Cirlini M, Tassotti M, Herrlinger KA, Dall'Asta C, Del Rio D. Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract. Molecules 2016; 21:E1576. [PMID: 27869784 DOI: 10.3390/molecules21111576] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 11/11/2016] [Accepted: 11/17/2016] [Indexed: 11/16/2022] Open
Abstract
This paper presents a comprehensive analysis of the phytochemical profile of a proprietary rosemary (Rosmarinus officinalis L.) extract rich in carnosic acid. A characterization of the (poly)phenolic and volatile fractions of the extract was carried out using mass spectrometric techniques. The (poly)phenolic composition was assessed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn) and a total of 57 compounds were tentatively identified and quantified, 14 of these being detected in rosemary extract for the first time. The rosemary extract contained 24 flavonoids (mainly flavones, although flavonols and flavanones were also detected), 5 phenolic acids, 24 diterpenoids (carnosic acid, carnosol, and rosmanol derivatives), 1 triterpenoid (betulinic acid), and 3 lignans (medioresinol derivatives). Carnosic acid was the predominant phenolic compound. The volatile profile of the rosemary extract was evaluated by head space solid-phase microextraction (HS-SPME) linked to gas chromatography-mass spectrometry (GC-MS). Sixty-three volatile molecules (mainly terpenes, alcohols, esters, aldehydes, and ketones) were identified. This characterization extends the current knowledge on the phytochemistry of Rosmarinus officinalis and is, to our knowledge, the broadest profiling of its secondary metabolites to date. It can assist in the authentication of rosemary extracts or rosemary-containing products or in testing its bioactivity. Moreover, this methodological approach could be applied to the study of other plant-based food ingredients.
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Cirlini M, Mena P, Tassotti M, Herrlinger KA, Nieman KM, Dall'Asta C, Del Rio D. Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract. Molecules 2016; 21:E1007. [PMID: 27527127 PMCID: PMC6274304 DOI: 10.3390/molecules21081007] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 07/25/2016] [Accepted: 07/27/2016] [Indexed: 11/16/2022] Open
Abstract
The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS(n)) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g) with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds.
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Affiliation(s)
- Martina Cirlini
- Department of Food Science, University of Parma, Parma 43125, Italy.
| | - Pedro Mena
- Department of Food Science, University of Parma, Parma 43125, Italy.
| | - Michele Tassotti
- Department of Food Science, University of Parma, Parma 43125, Italy.
| | | | - Kristin M Nieman
- Kemin Foods, L.C., 2100 Maury Street, Des Moines, IA 50317, USA.
| | - Chiara Dall'Asta
- Department of Food Science, University of Parma, Parma 43125, Italy.
| | - Daniele Del Rio
- Kemin Foods, L.C., 2100 Maury Street, Des Moines, IA 50317, USA.
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Gerlach C, Elsinghorst PW, Schmarr HG, Wüst M. 2-Aminoacetophenone Is the Main Volatile Phase I Skatole Metabolite in Pietrain × Baden-Württemberg Hybrid Type Boars. J Agric Food Chem 2016; 64:1158-1163. [PMID: 26804051 DOI: 10.1021/acs.jafc.5b05729] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Skatole metabolites have been considered as putative contributors to boar taint. Recently, 2-aminoacetophenone, a volatile phase I skatole metabolite, was identified in back fat samples from boars of Pietrain × Baden-Württemberg hybrid type. This paper addresses the question of the physiological origin of the observed 2-aminoacetophenone in these pigs. Microsomal fractions from nine boars were isolated, and formation of skatole metabolites was subsequently analyzed by stable-isotope dilution analysis (SIDA) using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). Significant breed-related differences in phase I skatole metabolism were observed, explaining the high levels of 2-aminoacetophenone in Pietrain × Baden-Württemberg hybrid type boars.
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Affiliation(s)
- Christoph Gerlach
- Department of Nutrition and Food Sciences, Bioanalytics, University of Bonn , Endenicher Allee 11-13, D-53115 Bonn, Germany
| | - Paul W Elsinghorst
- Pharmaceutical Institute, Pharmaceutical Chemistry I, University of Bonn , An der Immenburg 4, D-53121 Bonn, Germany
- ELFI Analytik GbR, Massenhausener Straße 18a, D-85375 Neufahrn, Germany
| | - Hans-Georg Schmarr
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Competence Centre for Wine Research , Breitenweg 71, D-67435 Neustadt an der Weinstraße, Germany
| | - Matthias Wüst
- Department of Nutrition and Food Sciences, Bioanalytics, University of Bonn , Endenicher Allee 11-13, D-53115 Bonn, Germany
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Verzera A, Tripodi G, Dima G, Condurso C, Scacco A, Cincotta F, Giglio DML, Santangelo T, Sparacio A. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents. J Sci Food Agric 2016; 96:150-159. [PMID: 25581439 DOI: 10.1002/jsfa.7075] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 11/12/2014] [Accepted: 01/05/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Defoliation is a cultural practice for crop management in grapevines and the benefits effects have been demonstrated. Here, the influence of 'early' leaf removal on the quality of Nero d'Avola wines was evaluated. Particular attention has been given to the volatile constituents responsible for the wine aroma but also to the total amount of polyphenolic compounds, anthocyanins and flavonoids. RESULTS 'Early' defoliation was manually applied and compared with non-defoliated controls. The grapes were harvested at two different ripening times following their technological and phenolic maturity. Statistical quantitative differences occurred among the samples from the four trials (defoliated and control samples, both at two ripening times). Both the time of harvest and the vine leaf removal determined variation in the wine composition. A large number of volatile constituents were identified and quantified; the odour activity values (OAVs) were calculated. Basal leaf removal reduced pH and increased titratable acidity, total amount of anthocyanins, flavonoids, polyphenols and colour intensity in the wines from the first harvest. Results showed the increase of fermentation and varietal aromas in the defoliated wines from the first harvest. Limited differences occurred between the wines from defoliated and control vines relative to the second harvest. Principal components analysis, which was applied to compounds with OAVs ≥ 0.5, allowed the different compounds to be distinguished. CONCLUSION 'Early' leaf removal can lead to a positive effect on the quality of Nero d'Avola under the environmental conditions in which the present study was undertaken but particular attention has to be given to the time of grape harvest. The results also demonstrate that 'early' defoliation can be applied to improve wine quality in the Mediterranean region, where there is a concentration of rainfall during winter, and nearly arid conditions and high temperatures during the summer.
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Affiliation(s)
- Antonella Verzera
- University of Messina, Department of Chemical Science, 98166 Messina, Italy
| | - Gianluca Tripodi
- University of Messina, Department of Chemical Science, 98166 Messina, Italy
| | - Giovanna Dima
- University of Messina, Department of Chemical Science, 98166 Messina, Italy
| | - Concetta Condurso
- University of Messina, Department of Chemical Science, 98166 Messina, Italy
| | - Antonio Scacco
- Regional Institute of Wine and Oil, 90143 Palermo, Italy
| | - Fabrizio Cincotta
- University of Messina, Department of Chemical Science, 98166 Messina, Italy
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Abstract
Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considered to have a negative impact on wine quality. In this study, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to analyze the time course of the biosynthesis of 12 VSCs formed during wine fermentation. Two different strains of Saccharomyces cerevisiae, the laboratory strain BY4743 and a commercial strain, F15, were assessed using two media: synthetic grape media and Sauvignon Blanc juice. Seven VSCs were detected above background, with three rising above their sensory thresholds. The data revealed remarkable differences in the timing and evolution of production during fermentation, with a transient spike in methanethiol production early during anaerobic growth. Heavier VSCs such as benzothiazole and S-ethyl thioacetate were produced at a steady rate throughout grape juice fermentation, whereas others, such as diethyl sulfide, appear toward the very end of the winemaking process. The results also demonstrate significant differences between yeast strains and fermentation media.
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Affiliation(s)
- Matias I Kinzurik
- School of Chemical Sciences and ‡School of Biological Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
| | - Mandy Herbst-Johnstone
- School of Chemical Sciences and ‡School of Biological Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
| | - Richard C Gardner
- School of Chemical Sciences and ‡School of Biological Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences and ‡School of Biological Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand
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