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Duensing PW, Hinrichs J, Schieberle P. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. J Agric Food Chem 2024. [PMID: 38700435 DOI: 10.1021/acs.jafc.4c01813] [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] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by extraction/SAFE distillation, 25 odor-active compounds in the flavor dilution (FD) factor range from 16 to 4096 were identified. Butanoic acid, 2- and 3-methylbutanoic acid, and acetic acid showed the highest FD factors, and 2-phenylethanol, δ-decalactone, and δ-dodecalactone were most odor-active in the neutral-basic fraction. Quantitations by stable isotope dilution assays followed by a calculation of odor activity values (OAVs) revealed acetic acid, 3-methylbutanoic acid, butanoic acid, and butane-2,3-dione with the highest OAVs. Finally, an aroma recombinate prepared based on the quantitative data well agreed with the aroma profile of the PM-G. In Gouda cheese produced from raw (nonpasteurized) milk (RM-G), qualitatively the same set of odor-active compounds was identified. However, higher OAVs of butanoic acid, hexanoic acid, and their corresponding ethyl esters were found. On the other hand, in the PM-G, higher OAVs for 3-methylbutanoic acid, 3-methylbutanol, 3-methylbutanal, and butane-2,3-dione were determined. The different rankings of these key aroma compounds clearly reflect the aroma differences of the two Gouda-type cheeses. A higher activity of lipase in the RM-G and higher amounts of free l-leucine in PM-G on the other side were responsible for the differences in the concentrations of some key aroma compounds.
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Affiliation(s)
- Philipp W Duensing
- Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Jörg Hinrichs
- Department Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Peter Schieberle
- Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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2
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Xie L, Guo S, Rao H, Lan B, Zheng B, Zhang N. Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom ( Agaricus bisporus) across Various Cooking Methods. Foods 2024; 13:685. [PMID: 38472797 DOI: 10.3390/foods13050685] [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: 02/06/2024] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.
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Affiliation(s)
- Limei Xie
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoli Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongting Rao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Bingying Lan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
| | - Ningning Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
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3
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Qu S, Jia X, An Q, Zhang N, Fan G, Li Z, Hu Z. Effects of irradiation on the aging and sensory quality of navel orange distilled spirits. J Sci Food Agric 2024; 104:979-992. [PMID: 37715570 DOI: 10.1002/jsfa.12985] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 09/11/2023] [Accepted: 09/16/2023] [Indexed: 09/17/2023]
Abstract
BACKGROUND 60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits. RESULTS The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor. CONCLUSION Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shasha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenglun Li
- Zigui County Qugu Food Co. Ltd, Yichang, China
| | - Zhaoxing Hu
- Zigui County Qugu Food Co. Ltd, Yichang, China
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Wang J, Li M, Wang H, Huang W, Li F, Wang L, Ho CT, Zhang Y, Zhang L, Zhai X, Wan X. Decoding the Specific Roasty Aroma Wuyi Rock Tea ( Camellia sinensis: Dahongpao) by the Sensomics Approach. J Agric Food Chem 2022; 70:10571-10583. [PMID: 35973132 DOI: 10.1021/acs.jafc.2c02249] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and γ-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including γ-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea.
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Affiliation(s)
- Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Hui Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Wenjing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Fang Li
- Wuyistar Tea Industrial Co., Limited, Wuyishan 354301, China
| | - Lili Wang
- Wuyistar Tea Industrial Co., Limited, Wuyishan 354301, China
| | - Chi-Tang Ho
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States
| | - Yanyan Zhang
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, Verfügungsgebäude, Stuttgart 70599, Germany
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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An Y, Wen L, Li W, Zhang X, Hu Y, Xiong S. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp ( Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. J Agric Food Chem 2022; 70:9451-9462. [PMID: 35876528 DOI: 10.1021/acs.jafc.2c02119] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
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Affiliation(s)
- Yueqi An
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Xuezhen Zhang
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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Liu C, Wang C, Zheng T, Zhao M, Gong W, Wang Q, Yan L, Zhang W. Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 2022; 11:1740. [PMID: 35741938 DOI: 10.3390/foods11121740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 04/26/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
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Xu L, Chang J, Mei X, Zhang Y, Wu G, Jin Q, Wang X. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination. J Sci Food Agric 2022; 102:2792-2804. [PMID: 34716586 DOI: 10.1002/jsfa.11620] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [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: 05/15/2021] [Revised: 08/01/2021] [Accepted: 10/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can affect the flavor of the food directly. RESULTS The flavor of FFs showed three crucial stages: the break-in (3.0% to 6.8% of total polar compounds (TPC)), optimum (7.0% to 19% of TPC), and degrading (above 19.5% of TPC) stages. To distinguish the key aroma compounds in the three stages, the FFs, prepared in palm oil (PO) at TPC of 3.0% (FF3), 7.5% (FF8), 19.5% (FF20), and their relevant oils (PO3, PO8, PO20), were selected for molecular sensory science analysis. The results indicated that the concentration of (E, E)-2,4-decadienal linked with the deep-fried odor was low in FF3, which led to a lower sensory score in the FF3 sample. The FF8 sample had a high (E, E)-2,4-decadienal content and received a high sensory score. The FF20 sample possessed high hexanoic acid, heptanoic acid (sweaty odor), benzaldehyde (stale odor), octanoic acid (sweaty odor), (E)-2-undecenal (fatty odor), and trans-4,5-epoxy-(E)-2-decenal (metallic odor) content, thus leading to FFs having an undesirable flavor and PO20 showed high hexanoic acid and heptanoic acid content, contributing to a lower sensory score in PO20. CONCLUSION The FFs' flavor became undesirable when TPC was above 19.5% due to significant influences of some off-flavor compounds. It is therefore essential to prevent the generation of rancid substances to prolong the optimum stage during frying. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lirong Xu
- Institute of Nutrition and Health, Qingdao University, 266071, Qingdao, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Jiarui Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xue Mei
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Youfeng Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Jia X, Deng Q, Yang Y, Xiang X, Zhou X, Tan C, Zhou Q, Huang F. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil ( Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies. J Agric Food Chem 2021; 69:9043-9055. [PMID: 33523671 DOI: 10.1021/acs.jafc.0c07321] [Citation(s) in RCA: 13] [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] [Indexed: 06/12/2023]
Abstract
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.
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Affiliation(s)
- Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Yini Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xia Xiang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xinping Zhou
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Chuanbo Tan
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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9
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Schaller T, Schieberle P. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger ( Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments. J Agric Food Chem 2020; 68:15284-15291. [PMID: 33300793 DOI: 10.1021/acs.jafc.0c06733] [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] [Indexed: 06/12/2023]
Abstract
Twenty key odorants recently identified in raw and roasted ginger were quantitated by means of stable isotope dilution assays, of which six assays were newly developed. Odor activity values (OAV; ratio of concentration to odor threshold) revealed 1,8-cineol (eucalyptus-like) with by far the highest value of 65 000 followed by myrcene (geranium-like), for which an OAV of 19 000 was calculated. In addition, (R)-citronellal, geranial, (R)-linalool, (E)-isoeugenol, and (E)-2-octenal contributed with high OAVs to the overall aroma profile of the fresh, raw ginger. An aroma recombinate prepared with 20 reference compounds in the same concentrations as determined in the ginger sample successfully matched the overall aroma profile. In the roasted ginger, 1,8-cineol and myrcene remained the most odor-active compounds, however, the increase in some odorants, for example, in geraniol and (Z)-2-decenal, in combination with the newly formed caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) and 3-(methylthio)propanal (potato-like) most likely caused the differences in the aroma profile initiated by the thermal treatment. A biomimetic aroma recombinate based on 21 aroma compounds was able to successfully simulate the aroma profile of the roasted ginger.
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Affiliation(s)
- Tanja Schaller
- Deutsche Forschungsanstalt für Lebensmittelchemie (now Leibniz Institute for Food Systems Biology at the TU Munich), Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Faculty of Chemistry, Technical University of Munich, Lichtenbergstrasse 4, 85748 Garching, Germany
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Piornos J, Balagiannis DP, Methven L, Koussissi E, Brouwer E, Parker JK. Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor. J Agric Food Chem 2020; 68:10088-10096. [PMID: 32799537 PMCID: PMC7499417 DOI: 10.1021/acs.jafc.0c03902] [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] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 08/14/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography-mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.
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Affiliation(s)
- José
A. Piornos
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | | | - Lisa Methven
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
| | - Elisabeth Koussissi
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Eric Brouwer
- Global
Innovation & Research, Heineken Supply
Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
| | - Jane K. Parker
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6AP, U.K.
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11
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Zhai X, Granvogl M. Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach. J Agric Food Chem 2020; 68:7697-7709. [PMID: 32515590 DOI: 10.1021/acs.jafc.0c02144] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The sensomics approach was applied to both green and red Toona sinensis (TS) varieties dried with different methods (freeze drying, solar drying, and oven drying) to elucidate their influences on the key odorants in TS. Odorant screening via comparative aroma dilution analysis revealed eugenol with the highest flavor dilution factor in all six samples. Quantitation of 44 odorants via stable isotope dilution assays and semiquantitation of six compounds via an internal standard method showed (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, dimethyl sulfide, β-ionone, eugenol, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 2- and 3-methylbutanal, and 2-isopropyl-3-methoxypyrazine with high odor activity values (OAVs) in all samples. Differences were found for (E,Z)-2,6-nonadienal, (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl trisulfide, 3-methylnonane-2,4-dione, and (E)-2-hexenal with clearly higher OAVs in freeze-dried (FDTS) and solar-dried TS (SDTS) compared to those in oven-dried TS (ODTS). Linalool, 2-methoxyphenol, and 4-ethylphenol (the latter two only for red TS) were obtained with high OAVs only in FDTS. In general, ODTS showed the lowest OAVs, whereas FDTS as the gentlest drying process revealed the highest OAVs for most odorants and, consequently, the highest aroma quality. However, the overall aroma of SDTS did not differ too much from that of FDTS, and thus, solar drying as a much easier and cheaper technique might be the best choice.
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Affiliation(s)
- Xiaoting Zhai
- Lebensmittelchemie, Fakultät Chemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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12
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Zhai X, Granvogl M. Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching. J Agric Food Chem 2020; 68:7169-7183. [PMID: 32498512 DOI: 10.1021/acs.jafc.0c02012] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Application of aroma extract dilution analysis and headspace aroma dilution analysis revealed 51 odorants in raw green Toona sinensis and 54 odorants in raw red T. sinensis in the flavor dilution factor range of 8-4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quantitative data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and dimethyl sulfide caused the distinct sulfury odor note of each variety. Further, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal led to the green odor note in green T. sinensis, while 2-methoxyphenol and 4-ethylphenol contributed to the intense phenolic aroma note in red T. sinensis. Quantitation experiments and triangle tests in blanched T. sinensis verified that the quick loss of the abovementioned sulfur-containing compounds, aldehydes, the alcohol (E)-2-hexen-1-ol, and phenols was responsible for the changes in the overall aroma profile during blanching.
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Affiliation(s)
- Xiaoting Zhai
- Lebensmittelchemie, Fakultät Chemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a), Universität Hohenheim, Fakultät Naturwissenschaften, Garbenstrasse 28, D-70599 Stuttgart, Germany
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13
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Yang X, Yang F, Liu Y, Li J, Song HL. Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments. Foods 2020; 9:E227. [PMID: 32093373 DOI: 10.3390/foods9020227] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [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: 02/05/2020] [Revised: 02/15/2020] [Accepted: 02/17/2020] [Indexed: 12/29/2022] Open
Abstract
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) were applied to the extraction and analysis of the volatile compounds in TW. Five aroma-active compounds and seven off-flavor compounds were quantitatively analyzed by the standard curve method. Based on the flavor dilution factor (FD), odor attribute, odor activity value (OAV) of volatile compounds, and partial least-squares regression (PLSR) analysis, seven key off-flavor compounds were preliminarily identified as follows: (E)-2-heptenal, decanal, octanol, diisopropyl disulfide, hexanol, (E)-2-decenal, and (E)-2-octenol. Aroma recombination proved that these off-flavor compounds above had a negative impact on the overall flavor in TW. Omission experiments were taken to confirm them further. Finally, octanol, diisopropyl disulfide, and (E)-2-decenal were identified as the most potent off-flavor compounds in TW.
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14
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Brendel S, Hofmann T, Granvogl M. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties ( Humulus lupulus L.) by Means of the Sensomics Approach. J Agric Food Chem 2019; 67:12044-12053. [PMID: 31518127 DOI: 10.1021/acs.jafc.9b05174] [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] [Indexed: 06/10/2023]
Abstract
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer. To clarify the potential of different hop varieties for aroma modulation of beer via dry hopping, key aroma compounds of three different hop varieties were characterized using the sensomics approach. Aroma extract dilution analysis revealed 41 aroma-active compounds, of which 39 were identified via gas chromatography-olfactometry and gas chromatography-mass spectrometry. The highest flavor dilution factor was determined for myrcene with a geranium-like odor. Fourteen substances were quantitated by stable isotope dilution analysis and further two odorants via the internal standard method; all of them revealed odor activity values (OAVs; ratio of concentration to odor threshold) ≥1. Linalool, 3-methylbutanoic acid, myrcene, and dimethyl trisulfide showed the highest OAVs (>1000) in all analyzed hop varieties. For validation of the analytical data, reconstitution models were prepared by adding all quantitated aroma compounds with OAVs ≥ 1 in their naturally occurring concentrations to cellulose as matrix. All three recombinates showed a very high similarity to the aroma profile of the respective hop sample, confirming the correct identification and quantitation of all key aroma compounds.
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Affiliation(s)
- Sabrina Brendel
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik , Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik , Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fg. Lebensmittelchemie und Analytische Chemie (170a) , Universität Hohenheim, Fakultät Naturwissenschaften , Garbenstraße 28 , D-70599 Stuttgart , Germany
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15
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Feng T, Shui M, Song S, Zhuang H, Sun M, Yao L. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach. Molecules 2019; 24:molecules24183305. [PMID: 31514370 PMCID: PMC6767217 DOI: 10.3390/molecules24183305] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [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: 07/29/2019] [Revised: 09/02/2019] [Accepted: 09/06/2019] [Indexed: 11/16/2022] Open
Abstract
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.
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Affiliation(s)
- Tao Feng
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Mengzhu Shui
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Shiqing Song
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China.
| | - Min Sun
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Lingyun Yao
- School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
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16
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Zhai X, Granvogl M. Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept. J Agric Food Chem 2019; 67:9885-9894. [PMID: 31090412 DOI: 10.1021/acs.jafc.8b06656] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [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: 06/09/2023]
Abstract
A systematic approach for the characterization of the key aroma-active compounds in sun-dried Toona sinensis (SDTS) and vacuum-dried T. sinensis (VDTS) was performed by means of the molecular sensory science concept. A total of 64 aroma-active compounds were identified via gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) and static headspace dilution analysis revealed 39 odorants in SDTS and 32 odorants in VDTS with flavor dilution (FD) factors from 8 to 4096, with the highest for vanillin and eugenol in both samples. Stable isotope dilution analysis (SIDA) and an internal standard method were applied to quantitate 42 odorants, revealing 35 compounds in concentrations above their respective odor thresholds in SDTS and 29 compounds in VDTS, respectively. Calculation of odor activity values (OAVs) indicated 2-isopropyl-3-methoxypyrazine, eugenol, and β-ionone with the highest OAVs in both samples. Recombination experiments of the overall aromas of SDTS and VDTS by mixing the odorants with OAVs ≥1 in their naturally occurring concentrations proved the successful identification and quantitation of the respective key odorants.
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Affiliation(s)
- Xiaoting Zhai
- Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Lehrstuhl für Analytische Lebensmittelchemie , Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Maximus-von-Imhof-Forum 2 , D-85354 Freising , Germany
- Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a) , Universität Hohenheim, Fakultät Naturwissenschaften , Garbenstrasse 28 , D-70599 Stuttgart , Germany
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17
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Seyfried C, Granvogl M. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach. J Agric Food Chem 2019; 67:5827-5837. [PMID: 31066267 DOI: 10.1021/acs.jafc.8b06183] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [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: 06/09/2023]
Abstract
The overall aroma of two orthonasally distinguishable dark chocolates with high cocoa content (90% CC and 99% CC) was decoded using the systematic sensomics approach, including solvent extraction, separation of the volatiles, identification using aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS), quantitation by stable isotope dilution analysis (SIDA), calculation of odor activity values (OAVs), and recombination experiments. Sixty-nine aroma-active compounds were identified and quantitation of 49 compounds revealed 28 odorants in 90% CC and 30 aroma-active compounds in 99% CC with OAVs ≥ 1. Among them, dimethyl trisulfide, acetic acid, 2-methoxyphenol, 3-methylbutanoic acid, phenylacetic acid, vanillin, and linalool showed the highest OAVs. Subsequently, very high similarities of the reconstitution models, containing all odorants with OAVs ≥ 1 in their naturally occurring concentrations in odorless sunflower oil as matrix, proved the correct identification and quantitation of all key odorants in both dark chocolates.
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Affiliation(s)
- Carolin Seyfried
- Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
- Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lehrstuhl für Analytische Lebensmittelchemie , Technische Universität München , Maximus-von-Imhof-Forum 2 , D-85354 Freising , Germany
- Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a) , Fakultät Naturwissenschaften, Universität Hohenheim , Garbenstrasse 28 , D-70599 Stuttgart , Germany
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18
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Abstract
The sensomics concept was applied to two steam-treated rapeseed oils, one eliciting a fishy off-flavor (OF) and the other the desired aroma attributes (PC = positive control). After screening the most important odorants via comparative aroma extract dilution analysis, identification experiments and quantitation via stable isotope dilution analysis (SIDA) using gas chromatography-mass spectrometry (GC-MS) were performed. Only five compounds differed in their concentrations by a factor ≥5. In addition, trimethylamine with an intense fishy odor quality and first overlooked by gas chromatography-olfactometry, was only present in OF and finally characterized via ion exchange chromatography and solid phase microextraction GC-MS. For data validation, recombination experiments were performed using all odorants with OAVs ≥ 1, and excellent accordance between GS and OF and their corresponding recombinates was achieved, confirming a correct characterization of all key odorants with trimethylamine as the only odorant responsible for the fishy off-flavor.
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Affiliation(s)
- Katrin Matheis
- Department für Chemie , Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Department für Chemie , Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Lehrstuhl für Analytische Lebensmittelchemie, Technische Universität München , Maximus-von-Imhof-Forum 2 , D-85354 Freising , Germany
- Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a) , Universität Hohenheim , Fakultät Naturwissenschaften, Garbenstrasse 28 , D-70599 Stuttgart , Germany
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19
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Fan M, Xiao Q, Xie J, Cheng J, Sun B, Du W, Wang Y, Wang T. Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers. J Agric Food Chem 2018; 66:10242-10251. [PMID: 30196698 DOI: 10.1021/acs.jafc.8b03297] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, ( E, E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.
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Affiliation(s)
- Mengdie Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Qunfei Xiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Jianchun Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Jie Cheng
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAS , Beijing 100081 , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Wenbin Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Yaxin Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Tianze Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
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20
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Gerlach C, Leppert J, Santiuste AC, Pfeiffer A, Boeker P, Wüst M. Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs. J Agric Food Chem 2018; 66:2403-2409. [PMID: 28029047 DOI: 10.1021/acs.jafc.6b04747] [Citation(s) in RCA: 5] [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] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aroma profile of porcine fat from tainted boars, female pigs, and castrated male pigs was investigated by application of comparative aroma extract dilution analysis (cAEDA) on a SAFE distillate of volatiles prepared from porcine back fat samples. The AEDA resulted in a total of 16 aroma active compounds for boar fat with flavor dilution (FD) factors ranging from 2 to 2048, whereas 12 aroma active compounds were found in fat of female pigs and 14 in fat of castrated male pigs, both with FD factors ranging from 2 to 32. Odor activity values (OAVs) of key components for each fat were identified: In boar fat androstenone, skatole, indole, and 2-aminoacetophenone showed highest OAVs, whereas 2,5-dimethylpyrazine, 2,4-decadienal, and δ-decalactone showed highest OAVs in fat of female pigs. Fat of castrated male pigs showed highest OAVs for skatole, indole, 1-octen-3-ol and methional. Finally, the off-flavor attributes of boar fat were successfully simulated by a recombinant of all odorants at their natural concentration level in deodorized sunflower oil.
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Affiliation(s)
- Christoph Gerlach
- Institute of Nutritional and Food Sciences, Chair of Bioanalytics , University of Bonn , Endenicher Allee 11-13 , D-53115 Bonn , Germany
- ELFI Analytik GbR , Massenhausener Straße 18a , D-85375 Neufahrn , Germany
| | - Jan Leppert
- Institute of Agricultural Engineering , University of Bonn , Nußallee 5 , D-53115 Bonn , Germany
| | - Alicia Chamarro Santiuste
- Institute of Nutritional and Food Sciences, Chair of Bioanalytics , University of Bonn , Endenicher Allee 11-13 , D-53115 Bonn , Germany
| | - Anne Pfeiffer
- Institute of Nutritional and Food Sciences, Chair of Bioanalytics , University of Bonn , Endenicher Allee 11-13 , D-53115 Bonn , Germany
| | - Peter Boeker
- Institute of Agricultural Engineering , University of Bonn , Nußallee 5 , D-53115 Bonn , Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Chair of Bioanalytics , University of Bonn , Endenicher Allee 11-13 , D-53115 Bonn , Germany
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21
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Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. J Agric Food Chem 2017; 65:8392-8401. [PMID: 28885016 DOI: 10.1021/acs.jafc.7b02703] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [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: 05/19/2023]
Abstract
In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 47 volatile compounds were identified by GC-MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panelists of volatile compounds and samples. The sample PG was associated with "fruity", "floral", and "sweet" notes, while MS was correlated with "green" and "peely" notes. In addition, 36 aroma-active compounds, including esters, alcohols, aldehydes, ketones, and monoterpenes, were detected by GC-O. According to the quantitative results, 29 aroma compounds were important, which indicated that their odor activity values (OAVs) were ≥1. On the basis of the GC-O results and OAVs of these volatile compounds, 22 odor-active compounds were mixed to simulate successfully the overall aroma of PG mandarin juice. Furthermore, omission experiments confirmed that nonanal, hexanal, linalool, and (R)-(+)-limonene were the key odorants for the overall aroma of PG juice sample and that β-ionone, decanal, γ-terpinene, and methyl butyrate were also important odor-active compounds.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Quyang Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Minling Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Xuan Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Xiaomei Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Hongling Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jing Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jiali Kong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
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Wagner J, Schieberle P, Granvogl M. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science. J Agric Food Chem 2017; 65:132-138. [PMID: 27992218 DOI: 10.1021/acs.jafc.6b04499] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [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: 06/06/2023]
Abstract
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 4-hydroxy-3-methoxybenzaldehyde, 3-hydroxy-2-methyl-4H-pyran-4-one, and 2-methoxyphenol (all 1024). Forty-two substances were quantitated by stable isotope dilution assays (SIDAs), and odor activity values (OAVs; ratio of concentration to the respective odor threshold) were calculated revealing OAVs ≥ 1 for 29 compounds. Thereby, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, 2,3-butanedione, 2-methoxyphenol, and 1,8-cineole showed the highest OAVs in Succus Liquiritiae. To validate the obtained data, a reconstitution model based on an aqueous sucrose solution (50%) was prepared, containing all 29 odorants with an OAV ≥ 1 in their naturally occurring concentrations. The recombinate elicited an aroma profile matching very well with the profile of the original heat-processed licorice, proving the correct identification and quantitation of all key aroma compounds of Succus Liquiritiae.
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Affiliation(s)
- Juliane Wagner
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Franitza L, Granvogl M, Schieberle P. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit. J Agric Food Chem 2016; 64:9041-9053. [PMID: 27788585 DOI: 10.1021/acs.jafc.6b04046] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [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: 06/06/2023]
Abstract
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma compounds were determined by application of aroma extract dilution analysis (AEDA) in combination with gas chromatography-mass spectrometry for identification and by stable isotope dilution assays (SIDAs) for quantitation. Odor activity values (OAVs; ratio of concentration to respective odor threshold) were calculated for the compounds determined in the rum and, finally, the rum aroma was successfully simulated by recombination. (E)-β-Damascenone showed by far the highest OAV (3280) in rum. Although this compound was determined already in molasses, its concentration increased significantly during distillation, indicating a thermolabile precursor. Vanillin, 4-ethylphenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2-methoxy-4-propylphenol are well-known compounds mainly stemming from the wood barrels used for aging and showed an OAV ≥ 1. Another important group of aroma-active compounds in rum were ethyl esters, for which a significant increase was determined during fermentation but also to a lesser extent during aging. Altogether, the concentrations of 68% of the aroma-active compounds increased during the process, demonstrating its influence on the overall rum aroma.
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Affiliation(s)
- Laura Franitza
- Departement für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Departement für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Departement für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Wagner J, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science. J Agric Food Chem 2016; 64:8388-8396. [PMID: 27728970 DOI: 10.1021/acs.jafc.6b03676] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography-olfactometry combined with gas chromatography-mass spectrometry elucidated the key odorants of raw licorice (Glycyrrhiza glabra L.). Fifty aroma-active compounds were located via AEDA; 16 thereof were identified in raw licorice for the first time. γ-Nonalactone, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and 4-hydroxy-3-methoxybenzaldehyde showed the highest flavor dilution (FD) factor of 1024. Forty-three compounds were quantitated by means of stable isotope dilution analysis (SIDA; 6 more compounds were quantitated using labeled standards with structures similar to the respective analytes) and odor activity values (OAVs; ratio of concentration to the respective odor threshold) were calculated revealing OAVs ≥1 for 39 compounds. Thereby, (E,Z)-2,6-nonadienal, 5-isopropyl-2-methylphenol, hexanal, and linalool showed the highest OAVs. On the basis of the obtained results, an aqueous reconstitution model was prepared by mixing these 39 odorants in their naturally occurring concentrations. The recombinate elicited an aroma profile very similar to the profile of raw licorice, proving that all key aroma compounds were correctly identified and quantitated.
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Affiliation(s)
- Juliane Wagner
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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25
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Matheis K, Granvogl M. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach. J Agric Food Chem 2016; 64:8168-8178. [PMID: 27712066 DOI: 10.1021/acs.jafc.6b03527] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of native cold-pressed rapeseed oil. A "positive control" (PC) showing the desired sensory attributes and an oil eliciting a fusty/musty off-flavor (OF) were analyzed. Comparative aroma extract dilution analysis (cAEDA), identification experiments, quantitation by stable isotope dilution assays (SIDAs), calculation of odor activity values (OAVs), and aroma recombination resulted in 11 odorants with an OAV ≥ 1 in PC. Main differences between both oils were obtained for compounds caused by microbial influence revealing significantly higher concentrations in OF, e.g., for ethyl 2-methylbutanoate, 2-methoxyphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon), 2- and 3-methylbutanoic acid, and 4-methylphenol. Comparison of the key odorants in OF with those of the rapeseeds (OFS), from which it was pressed, showed the same 18 compounds proving that the grade of the seeds and their storage conditions are important criteria for the quality of the final oil. Finally, a further 7 native cold-pressed rapeseed oils, eliciting the same sensory defect, were analyzed to confirm aroma-active marker compounds responsible for the fusty/musty off-flavor.
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Affiliation(s)
- Katrin Matheis
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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26
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Zheng Y, Sun B, Zhao M, Zheng F, Huang M, Sun J, Sun X, Li H. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. J Agric Food Chem 2016; 64:5367-5374. [PMID: 27263543 DOI: 10.1021/acs.jafc.6b01390] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ≥ 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu.
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Affiliation(s)
- Yang Zheng
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
| | - Fuping Zheng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Xiaotao Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Hehe Li
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
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Franitza L, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. J Agric Food Chem 2016; 64:637-645. [PMID: 26715051 DOI: 10.1021/acs.jafc.5b05426] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, and 2- and 3-methylbutanol with the highest FD factors. The AEDA of a distillate prepared from rum B showed only 26 aroma-active compounds in the same FD factor range. Among them, in particular, ethyl butanoate, 1,1-diethoxyethane, ethyl (S)-2-methylbutanoate, and decanoic acid appeared with the highest FD factors. Thirty-seven compounds having at least an FD factor ≥32 in one of the two rums were quantitated using stable isotope dilution assays or enzyme kits (2 compounds). The calculation of odor activity values (OAVs; ratio of concentration to respective odor threshold) indicated ethanol, vanillin, ethyl (S)-2-methylbutanoate, and (E)-β-damascenone with the highest OAVs in rum A, whereas ethanol, 2,3-butanedione, 3-methylbutanal, and ethyl butanoate revealed the highest OAVs in rum B. Most compounds were present in similar concentrations in both rums, but significant differences were determined for vanillin, cis-whiskey lactone, and 4-allyl-2-methoxyphenol (all higher in rum A) and 3-methylbutanal, 2,3-butanedione, and ethyl butanoate (all higher in rum B). Finally, the aromas of both rums were successfully simulated by a recombinate using reference odorants in the same concentrations as they naturally occurred in the spirits.
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Affiliation(s)
- Laura Franitza
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Fan H, Fan W, Xu Y. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. J Agric Food Chem 2015; 63:3660-3668. [PMID: 25797496 DOI: 10.1021/jf506238f] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type liquor in 1995, had no effects on aroma based on omission/addition experiments.
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Affiliation(s)
- Haiyan Fan
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenlai Fan
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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