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Ouyang J, Jiang R, Chen H, Liu Q, Yi X, Wen S, Huang F, Zhang X, Li J, Wen H, Xiong L, Liu Z, Huang J. Characterization of key odorants in 'Baimaocha' black teas from different regions. Food Chem X 2024; 22:101303. [PMID: 38590631 PMCID: PMC10999827 DOI: 10.1016/j.fochx.2024.101303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/29/2024] [Accepted: 03/16/2024] [Indexed: 04/10/2024] Open
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.
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Affiliation(s)
- Jian Ouyang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Qi Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xiaoqin Yi
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Fangfang Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Haitao Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Ligui Xiong
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Zhonghua Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Jianan Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
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Liang M, Wu Y, Wang R, Zhang Z, Xin R, Liu Y. Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach. Food Chem X 2024; 22:101344. [PMID: 38595757 PMCID: PMC11002797 DOI: 10.1016/j.fochx.2024.101344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 02/24/2024] [Accepted: 03/31/2024] [Indexed: 04/11/2024] Open
Abstract
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A total of 49 odor-active compounds (43 in FAT and 42 in DAT) with flavor dilution (FD) factors ranging from 1 to 6561 were identified, with eucalyptol exhibiting the highest FD factor of 6561. Odorants with FD factors ≥ 27 were quantitated, and 23 and 20 compounds in FAT and DAT, respectively, with odor activity value ≥ 1 were determined as key odorants. Recombination and omission experiment further indicated that (E)-2-dodecenal, geranial, octanal, (E)-2-octenal, (E)-2-decenal, and eucalyptol contributed significantly to the overall aroma profile of FAT. After drying of FAT, the concentrations of aldehydes decreased significantly, whereas those of terpene hydrocarbons increased. Multivariate statistical analysis revealed that 26 FAT and 23 DAT odorants were biomarker compounds.
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Affiliation(s)
- Miao Liang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yajian Wu
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Rui Wang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Zhimin Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Runhu Xin
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuping Liu
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
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Wang J, Wang Z, He F, Pan Z, Du Y, Chen Z, He Y, Sun Y, Li M. Effect of microbial communities on flavor profile of Hakka rice wine throughout production. Food Chem X 2024; 21:101121. [PMID: 38292683 PMCID: PMC10824689 DOI: 10.1016/j.fochx.2024.101121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/23/2023] [Accepted: 01/02/2024] [Indexed: 02/01/2024] Open
Abstract
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.
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Affiliation(s)
- Junyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Ziyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Fangqing He
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhuangguang Pan
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yixuan Du
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhiying Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuxin He
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuanming Sun
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Meiying Li
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
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Yuan W, Rao X, Zhong B, Chen M, Ali H, Lv C, Niu C. Exploring the functional profiles of odorant binding proteins crucial for sensing key odorants in the new leaves of coconut palms in Rhynchophorus ferrugineus. Int J Biol Macromol 2024; 261:129852. [PMID: 38307432 DOI: 10.1016/j.ijbiomac.2024.129852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/28/2024] [Accepted: 01/28/2024] [Indexed: 02/04/2024]
Abstract
The red palm weevil (RPW), Rhynchophorus ferrugineus (Curculionidae: Coleoptera) is a highly destructive global pest of coconut trees, with a preference for laying its eggs on new leaves. Females can identify where to lay eggs by using their sense of smell to detect specific odorants found in new leaves. In this study, we focused on the two odorants commonly found in new leaves by GC-MS: trans, trans-2,4-nonadienal and trans-2-nonenal. Our behavioral assays demonstrated a significant attraction of females to both of these odorants, with their electrophysiological responses being dose-dependent. Furthermore, we examined the expression patterns induced by these odorants in eleven RferOBP genes. Among them, RferOBP3 and RferOBP1768 exhibited the most significant and simultaneous upregulation. To further understand the role of these two genes, we conducted experiments with females injected with OBP-dsRNA. This resulted in a significant decrease in the expression of RferOBP3 and RferOBP1768, as well as impaired the perception of the two odorants. A fluorescence competitive binding assay also showed that both RferOBPs strongly bound to the odorants. Additionally, sequence analysis revealed that these two RferOBPs belong to the Minus-C family and possess four conserved cysteines. Molecular docking simulations showed strong interactions between these two RferOBPs and the odorant molecules. Overall, our findings highlight the crucial role of RferOBP3 and RferOBP1768 in the olfactory perception of the key odorants in coconut palm new leaves. This knowledge significantly improves our understanding of how RPW females locate sites for oviposition and lays the foundation for future research on the development of environmentally friendly pest attractants.
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Affiliation(s)
- Weiqin Yuan
- Coconut Research Institute/Tropical Oil Crops Research Institute, Chinese Academy of Tropical Agriculture Sciences, Wenchang, Hainan 571300, China; College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinjie Rao
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; New Horizon Health Co., Ltd., Hangzhou 310051, China
| | - Baozhu Zhong
- Coconut Research Institute/Tropical Oil Crops Research Institute, Chinese Academy of Tropical Agriculture Sciences, Wenchang, Hainan 571300, China
| | - Mengran Chen
- College of Plant Protection/Key Laboratory of Green Prevention and Control of Tropical Plant Diseases and Pests, Ministry of Education, Hainan University, Haikou 570228, China
| | - Habib Ali
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information technology, Rahim Yar Khan 64200, Pakistan
| | - Chaojun Lv
- Coconut Research Institute/Tropical Oil Crops Research Institute, Chinese Academy of Tropical Agriculture Sciences, Wenchang, Hainan 571300, China.
| | - Changying Niu
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon 2023; 9:e19056. [PMID: 37664728 PMCID: PMC10469958 DOI: 10.1016/j.heliyon.2023.e19056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023] Open
Abstract
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
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Affiliation(s)
- Ozlem Kilic-Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye
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Liang Q, Xiong W, Zhou Q, Cui C, Xu X, Zhao L, Xuan P, Yao Y. Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil? Food Chem 2023; 412:135594. [PMID: 36731240 DOI: 10.1016/j.foodchem.2023.135594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023]
Abstract
This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the volatile flavor profiles of fragrant rapeseed oil (FRO). A total of 171 volatile compounds were identified by headspace solid-phase microextraction combine with gas chromatography-mass spectrometry (HS-SPME/GC-MS), and 87 compounds were identified as key odorants owing to their relative odor activity values (ROAV) ≥ 1. Methyl furfuryl disulfide was identified in rapeseed oil for the first time, with highest ROAVs (up to 26805.46). The volatile flavor profile of rapeseed oil was affected by GLSs content to a certain extent rather than EA content. Rapeseed varieties with low-EA and high-GLSs are suitable to produce FRO. Silicon dioxide adsorbing was an effective alternative method to water degumming in FRO. This work provided a new idea for selection of raw materials and degumming methods in FRO production.
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Affiliation(s)
- Qiang Liang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Wei Xiong
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China
| | - Cheng Cui
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Xia Xu
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Ling Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Pu Xuan
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China.
| | - Yingzheng Yao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China.
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Ma Y, Béno N, Tang K, Li Y, Simon M, Xu Y, Thomas-Danguin T. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan. Food Chem 2022; 388:132991. [PMID: 35460965 DOI: 10.1016/j.foodchem.2022.132991] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 01/10/2023]
Abstract
The sensory impact of odor-active compounds on icewine aroma could be influenced by perceptual interactions with other odor-active compounds. The aim of this study was to establish an approach to evaluate the contribution of odor-active compounds found in icewine considering mixture-induced perceptual interactions. By comparing the impact of key odorants detected in icewine following a gas chromatography-olfactometry approach with an Olfactoscan-based methodology using a background odor of icewine, 69 odor zones were detected, and their related compounds were further identified. The results revealed that icewine background odor could exert odor masking or enhancement on key odorants when they are considered in the complex wine aroma buffer. Several compounds can induce qualitative changes in the overall wine aroma. This study underlined the efficiency of Olfactoscan-like approaches to screen for the real impact of key odorants and to pinpoint specific compounds that could be highly influential once embedded in the aroma buffer.
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Affiliation(s)
- Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Noëlle Béno
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Yuanyi Li
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Marie Simon
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France.
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Ye Y, Wang L, Zhan P, Tian H, Liu J. Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages. Food Chem 2021; 366:130691. [PMID: 34339922 DOI: 10.1016/j.foodchem.2021.130691] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/23/2022]
Abstract
Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation stages were assessed by gas chromatography-olfactometry (GC-O) and odor activity value (OAV) coupled with multivariate data analysis. A total of 66 volatile compounds were identified, among which 21 odorant active substances were regarded as the main aroma components (OAVs ≥ 1). The numbers and contents of esters in MHJs accumulated with the extension of fermentation time. Ethanol, ethyl acetate, phenylethyl alcohol and other 7 aromatic substances are the key flavoring agents in the final fermented MHJ. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that 14 volatile compounds (formic acid, ethanol, etc.) are supposed to be the key substances that cause significant differences in MHJ flavor at different fermentation stages.
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9
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Nedele AK, Mayer N, Feller N, Hinrichs J, Zhang Y. Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants. Talanta 2021; 229:122251. [PMID: 33838768 DOI: 10.1016/j.talanta.2021.122251] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/24/2022]
Abstract
A detailed molecular flavor profile was necessary to understand the low acceptance of soy drink by Western consumers. Accordingly, key odor-active compounds were detected by means of aroma dilution analyses coupled with gas chromatography-mass spectrometry-olfactometry after application of suitable solvent-free volatile extraction techniques. Four quantification methods (standard addition, external calibration, internal standard, and stable isotope dilution assay) were developed and validated to measure the concentrations after direct immersion-stir bar sorptive extraction. The quantitative methods provided correctness between 97% and 111% and precision ranging from 78% to 99% for the 21 key odorants. Considering the advantages to be efficient, easy to perform and cheap, internal standard method was further applied to four commercially available soy drinks in Germany. Correlated to a sensory acceptance test (n = 52) contents of 1-octen-3-one, (E,E)-2,4-decadienal and 2-methoxy-4-vinylphenol were suggested to be linked to the aversion of Western consumers to soy drink.
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Affiliation(s)
- Ann-Kathrin Nedele
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany.
| | - Nicole Mayer
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany.
| | - Natalie Feller
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany.
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, 70599, Stuttgart, Germany.
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany.
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10
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Wang J, Ming Y, Li Y, Huang M, Luo S, Li H, Li H, Wu J, Sun X, Luo X. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches. Food Chem 2021; 347:129028. [PMID: 33503572 DOI: 10.1016/j.foodchem.2021.129028] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/19/2020] [Accepted: 01/02/2021] [Indexed: 01/22/2023]
Abstract
Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China. However, there is a lack of studies reporting its aroma-active components. The aroma compounds of five CYW samples were analyzed using gas chromatography-olfactory-mass spectrometry coupled with aroma extraction dilution analysis. Fifty-five aroma-active compounds were identified in CYW, of which 27 had odor activity values ≥ 1. Reconstituted models successfully simulated the aroma profiles of CYW. The omission tests elucidated that β-damascenone, dimethyl trisulfide, ethyl pentanoate, butanoic acid, ethyl acetate, 3-methylbutanal, ethyl lactate, hexanoic acid, γ-nonalactone, 3-hydroxy-2-butanone, ethyl butanoate, 1-propanol, 4-(ethoxymethyl)-2-methoxy-phenol, and vanillin were key odorants in CYW. The addition test confirmed the significant influence of dimethyl trisulfide on Chen-aroma note. Nine key odorants were identified as the differential quality-markers, and 85.71% key odorants were predicted using the partial least square regression (PLSR) analysis, indicating the applicability of PLSR in selecting the target compounds for omission tests.
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Affiliation(s)
- Juan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuezhang Ming
- Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Siqi Luo
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huifeng Li
- Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China.
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiaotao Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xuelian Luo
- Chinese Center for Disease Control and Prevention, Beijing 102206, China
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11
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Turan Ayseli M, Kelebek H, Selli S. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans. Food Chem 2020; 338:127821. [PMID: 32798819 DOI: 10.1016/j.foodchem.2020.127821] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 02/07/2023]
Abstract
Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
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Affiliation(s)
- Mehmet Turan Ayseli
- Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey
| | - Serkan Selli
- Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
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12
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Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Res Int 2019; 130:108908. [PMID: 32156355 DOI: 10.1016/j.foodres.2019.108908] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 12/09/2019] [Accepted: 12/15/2019] [Indexed: 01/07/2023]
Abstract
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 µg/kg), alkanes (6744 µg/kg), aldehydes (6442 µg/kg), and esters (6161 µg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 µg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 µg/kg) and β-ionone (1837 µg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and β-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea.
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Key Words
- 1-Octen-3-ol (PubChem, CID: 18827)
- 2-Methyl butanal (PubChem, CID: 7284)
- Aromatic compounds
- Benzaldehyde (PubChem, CID: 240)
- Benzeneacetaldehyde (PubChem, CID: 998)
- Concentration
- Geraniol (PubChem, CID: 637566), β-Ionone(PubChem, CID: 638014).
- Green tea
- Heptanal (PubChem, CID: 8130)
- Identification
- Key odorants
- Linalool (PubChem, CID: 6549)
- Methyl salicylate (PubChem, CID: 4133)
- Nonanal (PubChem, CID: 31289)
- Volatile composition
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Affiliation(s)
- Meng-Qi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wan-Jun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Hai-Peng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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13
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Sarhir ST, Amanpour A, Bouseta A, Selli S. Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis. J Food Sci Technol 2019; 56:3836-3845. [PMID: 31413409 PMCID: PMC6675861 DOI: 10.1007/s13197-019-03854-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2019] [Accepted: 05/26/2019] [Indexed: 11/26/2022]
Abstract
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.
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Affiliation(s)
- Salwa Tsouli Sarhir
- Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, Sidi Mohamed Ben Abdellah University, B.P. 1796, Atlas, Fez, Morocco
| | - Armin Amanpour
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey
| | - Amina Bouseta
- Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, Sidi Mohamed Ben Abdellah University, B.P. 1796, Atlas, Fez, Morocco
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey
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14
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Uehara A, Tommis B, Belhassen E, Satrani B, Ghanmi M, Baldovini N. Odor-active constituents of Cedrus atlantica wood essential oil. Phytochemistry 2017; 144:208-215. [PMID: 28968531 DOI: 10.1016/j.phytochem.2017.09.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 09/20/2017] [Accepted: 09/21/2017] [Indexed: 05/24/2023]
Abstract
The main odorant constituents of Cedrus atlantica essential oil were characterized by GC-Olfactometry (GC-O), using the Aroma Extract Dilution Analysis (AEDA) methodology with 12 panelists. The two most potent odor-active constituents were vestitenone and 4-acetyl-1-methylcyclohexene. The identification of the odorants was realized by a detailed fractionation of the essential oil by liquid-liquid basic extraction, distillation and column chromatography, followed by the GC-MS and GC-O analyses of some fractions, and the synthesis of some non-commercial reference constituents.
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Affiliation(s)
- Ayaka Uehara
- Institut de Chimie de Nice, CNRS UMR 7272, Université Côte d'Azur, Parc Valrose, F-06108, Nice, France
| | - Basma Tommis
- Laboratoire de Chimie des Plantes Aromatiques et Médicinales et de Microbiologie (LCPAMM), Centre de Recherche Forestière, Haut-Commissariat aux Eaux et Forêts et à la Lutte Contre la Désertification, BP 763, 10000, Rabat, Morocco
| | - Emilie Belhassen
- Institut de Chimie de Nice, CNRS UMR 7272, Université Côte d'Azur, Parc Valrose, F-06108, Nice, France
| | - Badr Satrani
- Laboratoire de Chimie des Plantes Aromatiques et Médicinales et de Microbiologie (LCPAMM), Centre de Recherche Forestière, Haut-Commissariat aux Eaux et Forêts et à la Lutte Contre la Désertification, BP 763, 10000, Rabat, Morocco
| | - Mohamed Ghanmi
- Laboratoire de Chimie des Plantes Aromatiques et Médicinales et de Microbiologie (LCPAMM), Centre de Recherche Forestière, Haut-Commissariat aux Eaux et Forêts et à la Lutte Contre la Désertification, BP 763, 10000, Rabat, Morocco
| | - Nicolas Baldovini
- Institut de Chimie de Nice, CNRS UMR 7272, Université Côte d'Azur, Parc Valrose, F-06108, Nice, France.
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15
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Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F. Characterization of volatiles and identification of odor-active compounds of rocket leaves. Food Chem 2017; 240:1161-1170. [PMID: 28946238 DOI: 10.1016/j.foodchem.2017.08.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/19/2017] [Accepted: 08/02/2017] [Indexed: 12/11/2022]
Abstract
The volatile profile of crushed rocket leaves (Eruca sativa and Diplotaxis tenuifolia) was investigated by applying Headspace Solid-Phase MicroExtraction (HS-SPME), combined with GC-MS, to an aqueous extract obtained by homogenization of rocket leaves, and stabilized by addition of CaCl2. A detailed picture of volatile products of the lipoxygenase pathway (mainly C6-aldehydes) and of glucosinolate hydrolysis (mainly isothiocyanates), and their dynamics of formation after tissue disruption was given. Odor-active compounds of leaves were characterized by GC-Olfactometry (GC-O) and Aroma Extract Dilution Analysis (AEDA): volatile isolates obtained by HS-SPME from an aqueous extract and by Stir-Bar Sorptive Extraction (SBSE) from an ethanolic extract were analyzed. The most potent odor-active compounds fully or tentatively identified were (Z)- and (E)-3-hexenal, (Z)-1,5-octadien-3-one, responsible for green olfactory notes, along with 4-mercaptobutyl and 4-(methylthio)butyl isothiocyanate, associated with typical rocket and radish aroma. Relatively high odor potency was observed for 1-octen-3-one, (E)-2-octenal and 1-penten-3-one.
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Affiliation(s)
- Antonio Raffo
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy.
| | - Maurizio Masci
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | - Elisabetta Moneta
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | - Stefano Nicoli
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | | | - Flavio Paoletti
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
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