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Xi BN, Zhang JJ, Xu X, Li C, Shu Y, Zhang Y, Shi X, Shen Y. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2024; 435:137547. [PMID: 37769558 DOI: 10.1016/j.foodchem.2023.137547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/30/2023] [Accepted: 09/19/2023] [Indexed: 10/03/2023]
Abstract
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS). A total of 75 VOCs were identified in WO, of which 24 VOCs were found to be the key aroma-active compounds for WO by using odor activity values (OAVs) analysis. Based on chemometrics methods, flavor of WO samples can be characterized into three categories, i.e., early, mid-, and late stages. WO from early ripening stage had stronger green and sweet odor due to 1,8-cineole (OAV 280) and ethanol (OAV 134.5). While nonanal (OAV 181.82), (E)-2-octenol (OAV 160), and hexanal (OAV 103.78) were sources of intense fatty and oily odor in mid-ripening stage. For WO of later ripening stage, the flavor was affected by nonanal (OAV 192.28), 1-heptanol (OAV 150), heptanal (OAV 71.11) and some organic acids.
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Affiliation(s)
- Bo-Nan Xi
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Jing-Jing Zhang
- College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Xiao Xu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yu Zhang
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Xuanming Shi
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
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Aguilar G, Calva J, Cartuche L, Salinas M, Armijos C. Chemical Constituents, Enantiomer Content, Antioxidant and Anticholinesterase Activities of Valeriana microphylla Kunth Essential Oil. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112155. [PMID: 37299143 DOI: 10.3390/plants12112155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/18/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023]
Abstract
The study of the essential oil (EO) from aerial parts (stems and leaves) of Valeriana microphylla Kunth (Valerianaceae), collected from the Saraguro community in the southern region of Ecuador, was analyzed for the first time. A total of 62 compounds were identified in V. microphylla EO by GC-FID and GC-MS on nonpolar DB-5ms and polar HP-INNOWax columns. The most abundant components (>5%) detected on DB-5ms and polar HP-INNOWax columns were α-gurjunene (11.98, 12.74%), germacrene D (11.47, 14.93%), E-caryophyllene (7.05, 7.78%), and α-copaene (6.76, 6.91%), respectively. In addition, the enantioselective analysis, carried out on a chiral column, showed (+)-α-pinene and (R)-(+)-germacrene as enantiomerically pure compounds (enantiomeric excess = 100%). The antioxidant activity was high for the radicals ABTS (SC50 = 41.82 µg/mL) and DPPH (SC50 = 89.60 µg/mL), and finally, the EO was shown to be inactive to the enzyme acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE), as both values were >250 µg/mL.
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Affiliation(s)
- Gabriela Aguilar
- Departamento de Química y Ciencias Exactas, Universidad Tecnica Particular de Loja, Loja 1101608, Ecuador
| | - James Calva
- Departamento de Química y Ciencias Exactas, Universidad Tecnica Particular de Loja, Loja 1101608, Ecuador
| | - Luis Cartuche
- Departamento de Química y Ciencias Exactas, Universidad Tecnica Particular de Loja, Loja 1101608, Ecuador
| | - Melissa Salinas
- Departamento de Química y Ciencias Exactas, Universidad Tecnica Particular de Loja, Loja 1101608, Ecuador
| | - Chabaco Armijos
- Departamento de Química y Ciencias Exactas, Universidad Tecnica Particular de Loja, Loja 1101608, Ecuador
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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Phothisuwan S, Matan N, Matan N. The influence of a closed system combining orange oil and mode of action on quality preservation of salacca fruit. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Quality maintenance of salacca fruit with a carnauba wax coating containing orange oil and detection of sensory perception improvement with electroencephalography to appraise brain responses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111628] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
Snake fruit (Salacca zalacca (Gaert.) Voss) is a fruit species traditionally cultivated in Indonesia and other Southeast Asian countries. The edible parts of the fruits contain a certain amount of total phenolic, flavonoid, and monoterpenoid compounds, proving them to be their perfect sources. The main goal of this work was to detect, quantify, and identify various phenolic compounds present in snake fruit pulp. Ultrahigh performance liquid chromatography coupled to a Q-Orbitrap tandem mass spectrometer was able to detect 19 phenolic compounds in the salak pulp, including 5 flavanols, 6 phenolic acids, 2 flavonols, 1 flavone, and also 5 presumably new phenolic compounds. Among the detected compounds, 11 were reported and quantified for the first time in salak pulp. Chlorogenic acid was by far the most predominant phenolic compound. The next relatively abundant compounds in snake fruit were epicatechin, isoquercetin, neochlorogenic acid, ferulic acid, gallic acid and procyanidine B2 (levels at ca 5–10 μg/g in MeOH extract), syringic acid, and caffeic acid (levels at ca 1 μg/g in H2O extract). A significant total phenolic content (257.17 μL/mL) and antioxidant activities (10.56 μM TE/g of fruit pulp) were determined. In conclusion, S. zalacca fruit has potential to serve as a natural source of phenolic compounds with antioxidative activities which may be associated with their health benefits.
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Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02001-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Mazumdar P, Pratama H, Lau SE, Teo CH, Harikrishna JA. Biology, phytochemical profile and prospects for snake fruit: An antioxidant-rich fruit of South East Asia. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Shi J, Xie D, Qi D, Peng Q, Chen Z, Schreiner M, Lin Z, Baldermann S. Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea. FRONTIERS IN PLANT SCIENCE 2019; 10:781. [PMID: 31258544 PMCID: PMC6587438 DOI: 10.3389/fpls.2019.00781] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 05/29/2019] [Indexed: 05/27/2023]
Abstract
Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold.
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Affiliation(s)
- Jiang Shi
- Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany
- Institute of Nutritional Science, University of Potsdam, Potsdam, Germany
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dandan Qi
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Zongmao Chen
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Monika Schreiner
- Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Susanne Baldermann
- Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany
- Institute of Nutritional Science, University of Potsdam, Potsdam, Germany
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Lukić I, Horvat I, Godena S, Krapac M, Lukić M, Vrhovsek U, Brkić Bubola K. Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study. Food Res Int 2018; 112:78-89. [DOI: 10.1016/j.foodres.2018.06.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 06/01/2018] [Accepted: 06/08/2018] [Indexed: 11/16/2022]
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11
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Moonrungsee N, Peamaroon N, Boonmee A, Suwancharoen S, Jakmunee J. Evaluation of tyrosinase inhibitory activity in Salak (Salacca zalacca) extracts using the digital image-based colorimetric method. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0528-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Atkinson RG. Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2259-2272. [PMID: 28006900 DOI: 10.1021/acs.jafc.6b04696] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as floral attractants for pollinators and to have antifungal and antimicrobial activities. Phenylpropenes are also detected as free volatiles and sequestered glycosides in a range of economically important fresh fruit species including apple, strawberry, tomato, and grape. Although they contribute a relatively small percentage of total volatiles compared with esters, aldehydes, and alcohols, phenylpropenes have been shown to contribute spicy anise- and clove-like notes to fruit. Phenylpropenes are typically found in fruit throughout development and to reach maximum concentrations in ripe fruit. Genes involved in the biosynthesis of phenylpropenes have been characterized and manipulated in strawberry and apple, which has validated the importance of these compounds to fruit aroma and may help elucidate other functions for phenylpropenes in fruit.
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Affiliation(s)
- Ross G Atkinson
- The New Zealand Institute for Plant & Food Research Limited (PFR) , Private Bag 92169, Auckland 1142 , New Zealand
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13
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Rached MB, Galaverna G, Cirlini M, Boujneh D, Zarrouk M, Guerfel M. Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.). J Oleo Sci 2017; 66:907-915. [PMID: 28701656 DOI: 10.5650/jos.ess17066] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of this study examined the characterization of extra virgin olive oil samples from the main cultivar Chemlali, grown in five olive orchards with different soil type (Sandy, Clay, Stony, Brown, Limestone and Gypsum). Volatile compounds were studied using headspace-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technics. Moreover, the sterol profile was established using gas chromatography-mass spectrometry. 35 different volatile compounds were identified: alcohols, esters, aldehydes, ketones and hydrocarbons. The chemical composition of the volatile fraction was characterized by the preeminence of 2-hexenal (32.75%) and 1-hexanol (31.88%). Three sterols were identified and characterized. For all olive oil samples, ß-sitosterol (302.25 mg/kg) was the most abundant sterol. Interestingly, our results showed significant qualitative and quantitative differences in the levels of the volatile compounds and sterols from oils obtained from olive trees grown in different soil type.
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Affiliation(s)
- Mouna Ben Rached
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cédria
| | - Gianni Galaverna
- Department of Food Science, University of Parma, Parco Area delle Scienze
| | - Martina Cirlini
- Department of Food Science, University of Parma, Parco Area delle Scienze
| | | | - Mokhtar Zarrouk
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cédria
| | - Mokhtar Guerfel
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cédria
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da Silva GBRF, Alécio AC, Scarpa MVC, do Egito EST, Sequinel R, Hatanaka RR, Oliveira JE, Oliveira AGD. An analytical GC-MS method to quantify methyl dihydrojasmonate in biocompatible oil-in-water microemulsions: physicochemical characterization and in vitro release studies. Pharm Dev Technol 2017; 23:151-157. [PMID: 28565943 DOI: 10.1080/10837450.2017.1337792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Microemulsions (MEs) loaded with methyl dihydrojasmonate (MJ) were developed to improve the aqueous solubility of this drug. The composition of the formulations ranged according to the oil/surfactant ratio (O/S). The MEs were characterized according to diameter of droplets, X-ray diffraction and polarized light microscopy. The MJ identification and quantification was performed by gas chromatography-mass spectrometry (GC-MS). The MJ showed a retention time of ∼16.7 min for all samples. The obtained correlation coefficient from the calibration graph was 0.991. The developed analytical method was effective enough to quantify low and high concentrations of MJ. The increase of the O/S ME ratio led to a reduction of the droplet diameter. All formulations showed an amorphous structure and the behavior varied between isotropic and anisotropic systems. A decrease in the release of MJ with the increase of the O/S ratio in the formulations was observed. The analytical method developed for the quantitative determination of MJ is suitable to detect and quantify the drug compound from different compositions of MEs in the in vitro release test, and by analogy in other prolonged effects related to the drug reservoir effect of these systems was observed, revealing that ME can be a promising nanocarrier for MJ delivery to tumor cells.
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Affiliation(s)
- Gisela Bevilacqua Rolfsen Ferreira da Silva
- a Faculdade de Ciências Farmacêuticas, Departamento de Fármacos e Medicamentos, PPG em Ciências Farmacêuticas , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | - Alberto Camilo Alécio
- b Instituto de Quimica, Centro de Monitoramento e Pesquisa da Qualidade de Combustíveis (CEMPEQC) , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | - Maria Virginia Costa Scarpa
- a Faculdade de Ciências Farmacêuticas, Departamento de Fármacos e Medicamentos, PPG em Ciências Farmacêuticas , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | | | - Rodrigo Sequinel
- b Instituto de Quimica, Centro de Monitoramento e Pesquisa da Qualidade de Combustíveis (CEMPEQC) , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | - Rafael Rodrigues Hatanaka
- b Instituto de Quimica, Centro de Monitoramento e Pesquisa da Qualidade de Combustíveis (CEMPEQC) , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | - José Eduardo Oliveira
- b Instituto de Quimica, Centro de Monitoramento e Pesquisa da Qualidade de Combustíveis (CEMPEQC) , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
| | - Anselmo Gomes de Oliveira
- a Faculdade de Ciências Farmacêuticas, Departamento de Fármacos e Medicamentos, PPG em Ciências Farmacêuticas , Unesp-Universidade Estadual Paulista , Araraquara , SP , Brazil
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Lorber K, Buettner A. Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6681-6688. [PMID: 26165743 DOI: 10.1021/acs.jafc.5b02169] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attractiveness of foods but also chemo-communication in the animal kingdom. However, a systematic elucidation of their aroma properties, especially for humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of (E)-3-alkenoic acids, (E)-3-alken-1-ols, and (E)-3-alkenals were determined by gas chromatography-olfactometry. In the series of (E)-3-alkenoic acids the odor quality changed successively from sweaty via plastic-like to sweaty and waxy. On the other hand, the odor qualities in the series of (E)-3-alken-1-ols and (E)-3-alkenals changed from grassy, green to an overall citrus-like, fresh, soapy, and coriander-like odor with increasing chain length. With regard to their odor potencies, the lowest thresholds in air were found for (E)-3-heptenoic acid, (E)-3-hexenoic acid, and (E)-3-hexenal.
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Affiliation(s)
- Katja Lorber
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
| | - Andrea Buettner
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
- §Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstrasse 35, 85354 Freising, Germany
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de March CA, Ryu S, Sicard G, Moon C, Golebiowski J. Structure-odour relationships reviewed in the postgenomic era. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3249] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Claire A. de March
- Institut de Chimie de Nice; Université Nice Sophia Antipolis; UMR CNRS 7272, parc Valrose 06108 Nice cedex 02 France
| | - SangEun Ryu
- Laboratory of Chemical Senses, Department of Brain and Cognitive Science; DGIST (Daegu Gyeongbuk Institute of Science & Technology); 50-1 Sang-Ri, Hyeonpung-Myeon, Dalseong-Gun Daegu 711-873 Korea
| | - Gilles Sicard
- Neurobiology of Cellular Interactions and Neurophysiopathology; Aix-Marseille Université; UMR CNRS 7259 13331 Marseille cedex 03 France
| | - Cheil Moon
- Laboratory of Chemical Senses, Department of Brain and Cognitive Science; DGIST (Daegu Gyeongbuk Institute of Science & Technology); 50-1 Sang-Ri, Hyeonpung-Myeon, Dalseong-Gun Daegu 711-873 Korea
| | - Jérôme Golebiowski
- Institut de Chimie de Nice; Université Nice Sophia Antipolis; UMR CNRS 7272, parc Valrose 06108 Nice cedex 02 France
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Kusumaningrum I, Hanny Wijaya C, Kusnandar F, - M, Tunjung Sari AB. PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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18
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Kawaguchi M, Takatsu A, Ito R, Nakazawa H. Applications of stir-bar sorptive extraction to food analysis. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.01.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Mayuoni-kirshinbaum L, Tietel Z, Porat R, Ulrich D. Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1757-0] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Tietel Z, Porat R, Weiss K, Ulrich D. Identification of aroma-active compounds in fresh and stored ‘Mor’ mandarins. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02740.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Dembitsky VM, Poovarodom S, Leontowicz H, Leontowicz M, Vearasilp S, Trakhtenberg S, Gorinstein S. The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.003] [Citation(s) in RCA: 115] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Prieto A, Basauri O, Rodil R, Usobiaga A, Fernández L, Etxebarria N, Zuloaga O. Stir-bar sorptive extraction: A view on method optimisation, novel applications, limitations and potential solutions. J Chromatogr A 2010; 1217:2642-66. [DOI: 10.1016/j.chroma.2009.12.051] [Citation(s) in RCA: 243] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2009] [Revised: 12/14/2009] [Accepted: 12/21/2009] [Indexed: 10/20/2022]
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Filippi JJ, Duñach E, Fernandez X, Meierhenrich UJ. Stereospecific cyclodehydration of 1,4-sulfanylalcohols to thiolanes: mechanistic insights. Tetrahedron 2008. [DOI: 10.1016/j.tet.2008.07.088] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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David F, Sandra P. Stir bar sorptive extraction for trace analysis. J Chromatogr A 2007; 1152:54-69. [PMID: 17239895 DOI: 10.1016/j.chroma.2007.01.032] [Citation(s) in RCA: 325] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2006] [Revised: 01/08/2007] [Accepted: 01/10/2007] [Indexed: 10/23/2022]
Abstract
Stir bar sorptive extraction (SBSE) was introduced in 1999 as a solventless sample preparation method for the extraction and enrichment of organic compounds from aqueous matrices. The method is based on sorptive extraction, whereby the solutes are extracted into a polymer coating on a magnetic stirring rod. The extraction is controlled by the partitioning coefficient of the solutes between the polymer coating and the sample matrix and by the phase ratio between the polymer coating and the sample volume. For a polydimethylsiloxane coating and aqueous samples, this partitioning coefficient resembles the octanol-water partitioning coefficient. In comparison to solid phase micro-extraction, a larger amount of sorptive extraction phase is used and consequently extremely high sensitivities can be obtained as illustrated by several successful applications in trace analysis in environmental, food and biomedical fields. Initially SBSE was mostly used for the extraction of compounds from aqueous matrices. The technique has also been applied in headspace mode for liquid and solid samples and in passive air sampling mode. In this review article, the principles of stir bar sorptive extraction are described and an overview of SBSE applications is given.
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Affiliation(s)
- Frank David
- Research Institute for Chromatography, Pres. Kennedypark 26, B-8500 Kortrijk, Belgium.
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Leontowicz M, Leontowicz H, Drzewiecki J, Jastrzebski Z, Haruenkit R, Poovarodom S, Park YS, Jung ST, Kang SG, Trakhtenberg S, Gorinstein S. Two exotic fruits positively affect rat’s plasma composition. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.05.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0094-y] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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