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Zhang J, Zhong Y, Wang D, Deng Y, Li Y, Liu C, Wang JLT. Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice. J Sci Food Agric 2024; 104:3776-3787. [PMID: 38294418 DOI: 10.1002/jsfa.13263] [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: 06/07/2023] [Revised: 10/25/2023] [Accepted: 01/03/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor. RESULTS Fermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3-2 (LG), and Lactiplantibacillus pentosus XZ-34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono-fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p-coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono-fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds. CONCLUSION Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junwei Zhang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
- Inner Mongolia Research Institute, Shanghai Jiao Tong University, Hohhot City, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Cong Liu
- Department of Agriculture, Hetao College, Bayannur, China
| | - Ji-Li-Te Wang
- Department of Agriculture, Hetao College, Bayannur, China
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Liu M, Deng N, Li H, Hou X, Zhang B, Wang J. Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties. Food Res Int 2024; 182:114187. [PMID: 38519195 DOI: 10.1016/j.foodres.2024.114187] [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: 10/20/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
The flavor profiles of fresh and aged fermented peppers obtained from four varieties were thoroughly compared in this study. A total of 385 volatile compounds in fermented pepper samples were detected by flavoromics (two-dimensional gas chromatography-time-of-flight mass spectrometry). As fermentation progressed, both the number and the total concentration of volatile compounds changed, with esters, alcohols, acids, terpenoids, sulfur compounds, and funans increasing, whereas hydrocarbons and benzenes decreased. In contrast to the fresh fermented peppers, the aged fermented samples exhibited lower values of pH, total sugars, and capsaicinoids but higher contents of organic acids and free amino acids. Furthermore, the specific differences and characteristic aroma substances among aged fermented peppers were unveiled by multivariate statistical analysis. Overall, 64 volatiles were screened as differential compounds. In addition, Huanggongjiao samples possessed the most abundant differential volatiles and compounds with odor activity values > 1, which were flavored with fruity, floral, and slightly phenolic odors. Correlation analysis demonstrated that the levels of 23 key aroma compounds (e.g., ethyl 2-methylbutyrate, 1-butanol, and ethyl valerate) showed a significantly positive correlation with Asp, Glu and 5 organic acids. By contrast, there is a negative association between the pH value and total sugar. Overall, aging contributed significantly to the flavor attributes of fermented peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China
| | - Xiaoyi Hou
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, 410114, China.
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Zhao H, Zhang S, Ma D, Liu Z, Qi P, Wang Z, Di S, Wang X. Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control. Food Res Int 2024; 182:114077. [PMID: 38519167 DOI: 10.1016/j.foodres.2024.114077] [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: 11/23/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 03/24/2024]
Abstract
Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.
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Affiliation(s)
- Huiyu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Suling Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Di Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhenzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Peipei Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhiwei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Shanshan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
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Dai L, Yang L, Li Y, Li S, Yang D, Li Y, He D. Origin differentiation based on volatile constituents of genuine medicinal materials Quisqualis indica L. via HS-GC-MS, response surface methodology, and chemometrics. Phytochem Anal 2024; 35:567-578. [PMID: 38191129 DOI: 10.1002/pca.3313] [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: 10/02/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
INTRODUCTION Quisqualis indica L. (QIL) has a long history as a traditional Chinese herb in China, but the study of volatile components in QIL from different geographical sources has been relatively rare. OBJECTIVES To establish an optimal headspace gas chromatography-mass spectrometry (HS-GC-MS) method to comprehensively analyse the volatile component profile and screen quality markers of QIL from different origins. METHODS Response surface methodology (RSM) was used to optimise the conditions for headspace analysis. The volatile components of QIL from four main origins of southwest China were analysed and identified by HS-GC-MS. The similarity of all samples of QIL was evaluated by fingerprint. The differences of the volatile components in QIL from different origins were distinguished by chemometrics. RESULTS According to the optimal conditions of RSM, a total of 31 volatile components were identified, including fatty acids, aldehydes, alcohols, alkyl pyrazines, and other volatile components. Similarity evaluation presented that there were 26 common volatile components with different contents in all samples. Principal component analysis (PCA) showed that QIL from four different origins could be roughly divided into four categories. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that QIL from different origins had obvious regional characteristics. CONCLUSION The optimised HS-GC-MS method provided a strategy to rapidly, effectively, and accurately elucidate the volatile component profile of QIL from different origins, and seven important differential components were screened for quality evaluation and origin traceability.
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Affiliation(s)
- Lei Dai
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Lin Yang
- Chongqing Pharmaceutical Preparation Engineering Technology Research Center, Chongqing Medical and Pharmaceutical College, Chongqing, China
| | - Yan Li
- Chongqing Pharmaceutical Preparation Engineering Technology Research Center, Chongqing Medical and Pharmaceutical College, Chongqing, China
| | - Shuya Li
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Dan Yang
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Yaxuan Li
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Dan He
- College of Pharmacy, Chongqing Medical University, Chongqing, China
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Xu J, Tu Z, Wang H, Hu Y, Wen P, Huang X, Wang S. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Chem 2024; 433:137299. [PMID: 37660600 DOI: 10.1016/j.foodchem.2023.137299] [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: 06/29/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/05/2023]
Abstract
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
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Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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Liu S, Huang Y, Duan Y, Xiang Z, Liu J, Zhou X, Chen Z. Volatile/semi-volatile metabolites profiling in living vegetables via a novel covalent triazine framework based solid-phase microextraction fiber coupled with GC-QTOF-MS. Food Chem 2024; 430:137064. [PMID: 37549619 DOI: 10.1016/j.foodchem.2023.137064] [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: 01/03/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 08/09/2023]
Abstract
An in vivo solid-phase microextraction (SPME) fiber with high-coverage capture capacity of plant endogenous substances based on the porous covalent triazine framework (CTF) material was developed. The CTF fiber coupled with gas chromatographic quadrupole time-of-flight mass spectrometer (GC-QTOF-MS) analysis was used for monitoring untargeted endogenous metabolites in living Chinese cabbage plants (Brassica campestris L. ssp. chinensis Makino (var. communis Tsen et Lee)). A total of 100 endogenous substances were identified, mainly including aldehydes, ketones, acids, alcohols, phenols, alkanes, alkenes, esters, isorhodanates, nitriles, as well as indole and its derivatives. Using the in vivo metabolites analysis method, Chinese cabbage plants at different growing stages demonstrated significantly statistical differences in plant metabolism. In addition, metabolic dysregulation of Chinese cabbage plants under fipronil pesticide contamination was observed. To summarize, the proposed approach provides a feasible method to capture metabolic information in living vegetables and for risk assessment of pesticide use during agricultural production.
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Affiliation(s)
- Shuqin Liu
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China
| | - Yiquan Huang
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China
| | - Yingming Duan
- School of Chemistry and Material Science, Guizhou Normal University, Guiyang, Guizhou 550001, China
| | - Zhangmin Xiang
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China
| | - Jian Liu
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China; Institute of Advanced Materials, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China
| | - Xi Zhou
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China.
| | - Zhiyong Chen
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center Guangzhou), Guangzhou 510070, China.
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Feng J, Hao L, Zhu H, Li M, Liu Y, Duan Q, Jia L, Wang D, Wang C. Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim. Food Res Int 2024; 175:113719. [PMID: 38128985 DOI: 10.1016/j.foodres.2023.113719] [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: 09/14/2023] [Revised: 11/16/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Owing to the short picking period of the fresh Zanthoxylum bungeanum, the postharvest drying has become an essential operation before the storage and transportation of Z. bungeanum. To explore the effects of drying methods on volatile characteristics, the volatilomic profiling of five different dried Z. bungeanum was investigated by E-nose, HS-SPME-GC/MS, GC-IMS in combination with chemometrics. The results indicated that W1W, W2W and W5S sensors within E-nose analysis showed the strongest responses in both fresh and dried Z. bungeanum. According to the identification of volatile organic compounds (VOCs), terpenes, esters and alcohols played the major roles in the volatile formation of the fresh and dried Z. bungeanum. The samples derived from hot air drying showed the relatively similar features with the fresh sample based on the relative abundances of these major VOCs. According to the results of multiple factor analysis (MFA), GC-IMS showed the strongest ability in distinguishing the fresh and different dried samples. Compared with the high levels of terpenes in fresh group, the significant increasement of terpene alcohols and terpene esters from the degradation and transformation of bound terpenoids was the main characteristics of all dried Z. bungeanum. Using the GC-IMS datasets, a weighted correlation network analysis (WCNA) model was constructed to clarify the VOC characteristics in all detetected samples. Thereinto, 6 significantly correlated modules were identified in fresh and five different dried samples. Additionally, a total of 23 hub VOCs can be recognized as the potential biomarkers for better distinguishing the fresh and five different dried Z. bungeanum.
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Affiliation(s)
- Jinze Feng
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Lifang Hao
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Haobin Zhu
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Maoying Li
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Yulin Liu
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Qiuxiao Duan
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Lili Jia
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Dongmei Wang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China
| | - Cheng Wang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.
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Aschariyaphotha W, Noichinda S, Bodhipadma K, Wongs-Aree C. Characterization of alcohol acetyltransferases in the ripe flesh of 'Monthong' and 'Chanthaburi 1' durians. Plant Physiol Biochem 2024; 206:108241. [PMID: 38056038 DOI: 10.1016/j.plaphy.2023.108241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/02/2023] [Accepted: 11/26/2023] [Indexed: 12/08/2023]
Abstract
Durian is economically significant in Southeast Asia due to its distinctive aroma and palatability. During fruit ripening, the flesh generates a substantial quantity of esters and some sulfur-containing compounds. This study aimed to analyze the ester profiles and characteristics of alcohol acetyltransferase (AAT; EC. 2.3.1.84) in the ripe flesh of two Thai durian (Durio zibethinus Merr.) cultivars, 'Chanthaburi 1' (a hybrid cultivar with a soft aroma) and 'Monthong' (a renowned cultivar with a medium scent). The primary esters responsible for the aromatic compounds found in durian are ethyl-2-methyl butanoate, ethyl hexanoate, and ethyl octanoate. The AAT's efficacy was assessed in its ability to catalyze the synthesis of acetate esters through the reaction between acetyl CoA and different alcohols. The AAT enzymes extracted from 'Chanthaburi 1' and 'Monthong' cultivars exhibited a notable affinity towards 3-methyl-1-butanol and hexanol as alcohol substrates. Propanol and butanol exhibited moderate activity as AAT substrates, whereas methanol and ethanol demonstrated the lowest. Both durians exhibited favorable enzyme activity at a temperature of 30 °C. However, 'Monthong' AAT demonstrated superior performance across a broader pH range compared to 'Chanthaburi 1' AAT. The partially purified proteins precipitated with ammonium sulfate and subsequently gel-filtered through a DEAE-Sephadex® column enhanced the potency of 'Chanthaburi 1' AAT, resulting in increased purity (1.20-fold) and specificity (1.08-fold) compared to 'Monthong'. The AAT of 'Chanthaburi 1' and 'Monthong' exhibited molecular weights of 39.52 and 41.51 kDa, respectively. This study presents the initial documentation of AAT in durians through an enzyme assay and activity staining technique.
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Affiliation(s)
- Wattana Aschariyaphotha
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Sompoch Noichinda
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Kitti Bodhipadma
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Chalermchai Wongs-Aree
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), Bangkok 10150, Thailand; Postharvest Technology Innovation Center, Science, Research and Innovation Promotion and Utilization Division, Office of the Ministry of Higher Education, Science, Research and Innovation 10400, Thailand.
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Nemenyi J, Pitts ER, Martin-Ryals A, Boz Z, Zhang B, Jia Z, Budner D, MacIntosh AJ, Thompson-Witrick KA. The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile. J Food Sci 2024; 89:513-522. [PMID: 37983755 DOI: 10.1111/1750-3841.16833] [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: 08/10/2023] [Revised: 10/12/2023] [Accepted: 10/25/2023] [Indexed: 11/22/2023]
Abstract
Belgian Saisons and Lambics are two well-known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var. diastaticus (a variant associated with Belgian styles) had on the fermentation kinetics and concentration of the volatile compounds in the finished beers. A series of brews were performed utilizing ratios of S. cerevisiae and diastaticus. The fermentations were heavily monitored, and a model was used to fit fermentation variables. It was found that mixed fermentations produced behaviors that were predictable and proportional to the mixture ratios. As expected, the pure cultural fermentations of diastaticus had a slower fermentation midpoint (M) at 45.45 h versus 28.28 h for S. cerevisiae with the mixed ones falling in between the two. Flavor and aroma play a key role in the acceptability of beer. The mixed fermentations showed a combination of the two different yeast strains aromatic profiles. When combined, there was a strong linearity between alcohols (R2 = 0.94), esters (R2 = 0.89), and the overall total (R2 = 0.91) volatile compounds. PRACTICAL APPLICATION: Modeling is a widely utilized tool in several different fields. The purpose of this research is to apply modeling techniques to describe the fermentation speed and flavor profile of a mixed fermentation between S. cerevisiae and diastaticus. The equations from this data can be used by brewers for product development purposes to make beers with certain flavor profiles within a desired timeframe.
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Affiliation(s)
- John Nemenyi
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Eric R Pitts
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Ana Martin-Ryals
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Ziynet Boz
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Boce Zhang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Zhen Jia
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Drew Budner
- Department of Chemistry, Coastal Carolina University, Conway, South Carolina, USA
| | - Andrew J MacIntosh
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
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10
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Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [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: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
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Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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11
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Zhang Z, Wu Y, Liu Q, Zhao G, Wei L, Zhang C, Huang F. Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC-O-MS. Food Res Int 2023; 174:113646. [PMID: 37986487 DOI: 10.1016/j.foodres.2023.113646] [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: 09/01/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
In the Wenchang chicken (WC) feeding process, copra meal is often added to improve chicken quality. To determine the effect of feeding with copra meal on the flavor formation of WCs, the experimental subjects were fed with 4.5 % and 7.5 % copra meal, and the control group was fed without copra meal. The electronic nose combined with gas chromatography-olfactometry mass spectrometry (GC-O-MS) was used to identify the volatile compounds from the samples. Compared with the control group, the pH of chickens fed copra meal was significantly decreased (P < 0.05) after slaughter. Aldehydes and alcohols were the main volatile compounds in muscle, among which hexanal and 1-octen-3-ol were the highest. Thirty-two and thirty-six compounds were identified in breast muscle and drumstick muscle, respectively. Twelve new volatile compounds were added, including 1-octanol, butanal, 1-heptanol, 3-ethylbenzaldehyde, 2,2-dimethylpentanal, hexanoic acid, 3-heptanone, 2,5-heptanedione, 2-ethylfuran, 2-propylfuran, 2-ethynylpyridine, and 1,2,4,5-tetrazine. The types and contents of volatile compounds in drumstick muscle increased with an increasing proportion of copra meal in the diet. In summary, the addition of copra meal changed the quality of WCs and increased the types and contents of volatile compounds. This study provides a reference for understanding the flavor profile of WC fed copra meal.
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Affiliation(s)
- Zihan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yucan Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China
| | - Quanwei Liu
- Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China
| | - Guiping Zhao
- Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China
| | - Limin Wei
- Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China.
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12
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Sun X, Wan Y, Liu W, Wei C. Effects of different extraction methods on volatile profiles of flaxseed oils. J Food Sci 2023; 88:4988-5001. [PMID: 37872781 DOI: 10.1111/1750-3841.16787] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 09/04/2023] [Accepted: 09/18/2023] [Indexed: 10/25/2023]
Abstract
To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace-gas chromatography-ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent-extracted FSO, cold-pressed FSO, and hot-pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent-extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold-pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot-pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold-pressed FSO and hot-pressed FSO had similar volatile profiles, and they were different from solvent-extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions. PRACTICAL APPLICATION: Practical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high-quality FSO.
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Affiliation(s)
- Xuelian Sun
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Yilai Wan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wenyu Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang Academy of Agricultral and Reclamation Science, Shihezi, Xinjiang, China
| | - Changqing Wei
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang, China
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang Academy of Agricultral and Reclamation Science, Shihezi, Xinjiang, China
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13
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Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Res Int 2023; 173:113461. [PMID: 37803791 DOI: 10.1016/j.foodres.2023.113461] [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: 05/06/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
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Affiliation(s)
- Qiuwen Yu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Chuangsheng Huang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ruolan Zhu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Debiao Lu
- Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China
| | - Liping Liu
- Huzhou Agricultural and Rural Bureau, Huzhou 313000, P.R. China
| | - Jianhong Lai
- Anji Agricultural and Rural Bureau, Anji 313300, P.R. China
| | - Xinyao Zhong
- Changxing Agricultural and Rural Bureau, Changxing 313100, P.R. China
| | - Jueshan Guan
- Zhejiang Teaworld Food Co., Ltd, Changxing 313113, P.R. China
| | - Senjie Zhou
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Yilin Tong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Zipei Wang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
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Abstract
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.
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Affiliation(s)
- Ling Xu
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Erhuan Zang
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
| | - Shuying Sun
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Minhui Li
- School of Life Sciences, Inner Mongolia University, Hohhot, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
- Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China
- Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China
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15
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Vicario G, Cantini C, Francini A, Raffaelli A, Cifelli M, Domenici V, Sebastiani L. Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. Molecules 2023; 28:6943. [PMID: 37836786 PMCID: PMC10574279 DOI: 10.3390/molecules28196943] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (1HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.
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Affiliation(s)
- Giulia Vicario
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Claudio Cantini
- Institute for BioEconomy (IBE), National Research Council of Italy (CNR), Via Vecchia Aurelia 49, 58022 Follonica, Italy;
| | - Alessandra Francini
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Andrea Raffaelli
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
- Institute of Agricultural Biology and Biotechnology—National Research Council (IBBA—CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Mario Cifelli
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Valentina Domenici
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Luca Sebastiani
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
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16
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Han D, Deng S, Wang H, Huang F, Fauconnier ML, Li H, Zheng J, Meng L, Zhang C, Li X. Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food Funct 2023; 14:6554-6569. [PMID: 37382231 DOI: 10.1039/d3fo01061a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/30/2023]
Abstract
Chicken fat, due to its rich fatty acids (FAs), is more prone to lipid oxidation and the production of volatile compounds. The aim of the present study was to investigate the oxidative characteristics and flavor changes of saturated (SFF) and unsaturated fat fractions (USFF) from chicken fat induced by heating (140 °C at 70 rpm min-1 for 1 h and 2 h: SFF1, USFF1, SFF2 and USFF2). The FAs and volatile compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography time of flight mass spectrometry (GC × GC-ToFMS), respectively. The results showed that higher contents of unsaturated fatty acids (UFAs) were found in USFF compared to that in SFF, whereas USFF showed lower levels of saturated fatty acids (SFAs). With the extension of heating time, the SFA/UFA ratio in USFF and SFF significantly increased (p < 0.05), and more aldehydes, alcohols, ketones, and lactones were formed. Moreover, the odor activity values of 23 important compounds in USFF1-2 were significantly higher (p < 0.05) than those in SFF1-2. As revealed by principal component analysis (PCA) and cluster analysis (CA), it was obviously observed that all samples were divided into four clusters (USFF-SFF, USFF1-SFF1, USFF2, and SFF2). According to correlation analysis between FAs and volatile compounds, C18:2 ω6, C18:3 ω6 and C18:3 ω3 were significantly associated with dodecanal, (Z)-3-hexenal, (E)-2-decenal, 2-undecenal, (E)-2-dodecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-decanone, γ-octalactone and γ-nonalactone. Our data elucidated that fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during a thermal process.
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Affiliation(s)
- Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Siyang Deng
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hang Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Feng Huang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hong Li
- Shanxi Bangda Food Co., Ltd., Linfen 041000, China
| | - Jian Zheng
- Inner Mongolia Xibei Catering Group Co., Ltd., Huhhot 010000, China
| | - Linchun Meng
- Shanxi Yifa Tongcheng Agricultural Development Co., Ltd., Datong 037000, China
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xia Li
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Labrador Fernández L, Díaz-Maroto MC, Pérez Porras P, Bautista-Ortín AB, Alañón ME, Gómez-Plaza E, Pérez-Coello MS. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. J Sci Food Agric 2023; 103:3613-3620. [PMID: 36208475 DOI: 10.1002/jsfa.12258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/30/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study evaluates the effect of high-power ultrasound at winery scale in the maceration of Viognier grapes on the content of varietal volatile compounds (free and glycosidically bound) in musts and wines, in comparison with wines from direct pressing and from short skin maceration. RESULTS The pre-fermentative ultrasound treatment of the grapes produced an increase in most of the varietal compounds of musts and wines, both in the free fraction and in the bound one, especially in the C6 alcohols, terpenes and norisoprenoids, some of them of sensory relevance, while the effect on esters and lactones was less evident. Ultrasound maceration allowed us to obtain wines of higher aromatic intensity, with a more pronounced varietal character. CONCLUSION The pre-fermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lara Labrador Fernández
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Paula Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Elena Alañón
- Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Soledad Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
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18
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Stój A, Czernecki T, Domagała D. Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety. Molecules 2023; 28:molecules28041961. [PMID: 36838950 PMCID: PMC9967794 DOI: 10.3390/molecules28041961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
- Correspondence: (A.S.); (D.D.)
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
- Correspondence: (A.S.); (D.D.)
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Li P, Zhou H, Wang Z, Al-Dalali S, Nie W, Xu F, Li C, Li P, Cai K, Xu B. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Meat Sci 2022; 194:108992. [PMID: 36170784 DOI: 10.1016/j.meatsci.2022.108992] [Citation(s) in RCA: 5] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 08/04/2022] [Accepted: 09/15/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to clarify the formation process of flavor compounds and identify the volatile substances present during a continuous period of Jinhua dry-cured ham (JDH) making. Via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 53 volatile organic compounds (VOCs), including 20 aldehydes, 16 alcohols, 11 ketones, 5 esters and 1 furan, were identified in JDH from seven sampling stages. The results showed that butanal, 3-methylbutanal, 2-methylbutanal, 2-hexanone, 2-pentanone and 2-butanone could be flavor markers in the evolution of aroma characteristics of JDH. Aldehydes (2-methylbutanal and 3-methylbutanal), alcohols (2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 1-penten-3-ol), ketones (2-pentanone, 2-propanone, 2-butanone and 2-hexanone) and esters (ethyl acetate and ethyl 3-methylbutyrate) were considered the main VOCs in the mature JDH. Free fatty acid (FFA) analysis displayed the changes in intramuscular fat (IMF) of JDH. Additionally, principal component analysis (PCA) showed that drying-ripening was a critical stage in the flavor formation of JDH.
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Affiliation(s)
- Ping Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| | - Zhiqi Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Kezhou Cai
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
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20
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Wang W, Shen J, Liu M, Xu W, Wang H, Chen Y. Comparative analysis of very volatile organic compounds and odors released from decorative medium density fiberboard using gas chromatography-mass spectrometry and olfactory detection. Chemosphere 2022; 309:136484. [PMID: 36174731 DOI: 10.1016/j.chemosphere.2022.136484] [Citation(s) in RCA: 2] [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: 10/11/2021] [Revised: 09/05/2022] [Accepted: 09/14/2022] [Indexed: 06/16/2023]
Abstract
VVOCs with a retention range below C6 have become one of the main indoor pollutants that negatively affect human health. Most studies have focused on the emission of VOCs from furniture and decorative materials, seldom consider VVOCs. To close this gap, a 15-L environmental chamber, combined with multi-absorbent tube, was used for gas sampling. Emissions of VVOCs and odors released from decorative medium density fiberboard (MDF) were measured using gas chromatography-mass spectrometry and olfactometry detection. The results demonstrated that multi-absorbent tubes had excellent capture capacity for low-molecular-weight VVOCs. Thickness and decorative materials had conspicuous effects on VVOCs and odor emissions. The total VVOCs (TVVOC) from 18-mm decorative MDF was consistently higher than that of 8-mm samples. The major VVOCs from these decorative MDF were alcohols, esters and ketones, which were the major odor contributors with high odor intensity values. VVOCs concentration generally increased as thickness increased, but it decreased after decorative treatment. Fruity and alcohol-like were the main odor impressions of 8-mm MDF, whereas sweet and fruity were the major odor impressions of 8-mm polyvinyl chloride decorative MDF (PVC-MDF) and melamine impregnated paper decorative MDF (MI-MDF). Fruity was the main odor impression of 18-mm decorative MDF. The overall odor intensity increased and the major odor impression may differ when thickness was changed. Both the MI and the PVC decorative materials blocked some odor emissions but did so to a greater extent with the former than with the latter. Identification and analysis of the composition of VVOCs can supplement a database structure network of volatile pollutants and establish a novel and feasible method to investigate low-molecular-weight substances from wooden materials and their products.
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Affiliation(s)
- Weidong Wang
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China.
| | - Jun Shen
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China.
| | - Ming Liu
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
| | - Wang Xu
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
| | - Huiyu Wang
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
| | - Yu Chen
- Key Laboratory of Bio-Based Material Science and Technology, Ministry of Education, Northeast Forestry University, Harbin, 150040, China
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21
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Cecchi T. Scent of knowledge: The molecular fingerprint of volatiles in an emblematic historical library in Italy. Indoor Air 2022; 32:e13139. [PMID: 36305069 DOI: 10.1111/ina.13139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/01/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
Heritage guidelines recognize odors as a value associated with a place. This study aims to clarify the connection between heritage and volatile organic compounds at the molecular level. At variance with previous studies, usually focused only on book-related compounds from accelerated degradation tests, the whole air of one of the most significant historical libraries in Italy was studied. A sampling of the volatiles off-gassing from the two most iconic rooms, respectively open and forbidden to visitors, was performed via a non-invasive, nondestructive green method, solid-phase-micro-extraction. The gas-chromatographic analyses resulted in the appraisal of olfactory contributions from books, storage environment, and, for the first time, anthropic activities and pollution.Concerning the paper decay process, for the very first time, the presence of 2-ethyl-1-hexanol in the chromatographic signature of the library air is rationalized according to the Guerbet reaction. The presence of all other compounds is explained by the paper decay process, anthropic sources, and pollution. Indoor air comprises analytes related to paper decay, identified by previous studies, and additional compounds never found before.Most volatile compounds are aliphatic and aromatic hydrocarbons, aldehydes, alcohols, terpenes, and terpenoids. Odor contributions from a selected number of analytes were pinpointed. Alkanes dominate the volatiles chromatographic signature, and impart a slight hydrocarbon smell. Aromatics supplement their characteristic aromatic odor. Aldehydes' very low odor threshold makes them strongly contribute to both fruity and fatty descriptors. Benzaldehyde, furfural, vanillin, and camphor add, respectively, an hint of almond, bread, vanilla, and camphor. Alcohols such as 2-ethyl hexanol have a floral scent. Wood-related terpenes and terpenoids contribute to the woody smell of the library.The digital molecular fingerprint of the "scent of knowledge" enables documentation, conservation, and future chemical reproduction of the historical library odor.
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22
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Aboshi T, Narita K, Katsumi N, Ohta T, Murayama T. Removal of C9-aldehydes and -alcohols from melon juice via cysteine addition. J Sci Food Agric 2022; 102:6131-6137. [PMID: 35478406 DOI: 10.1002/jsfa.11965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The aroma of a melon fruit is among the most crucial qualities that influence consumer preferences. However, strong grassy and cucumber-like aromas can prevent consumer acceptance. These grassy and cucumber-like aromas are produced by aldehydes containing nine-carbon chains. Several studies have revealed that aldehydes exhibit a high affinity toward cysteine. Thus, the effect of adding cysteine to volatile compounds to melon juice was investigated. RESULTS The volatile compounds released from the melon juice were analyzed via solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) after 0.5, 5, and 24 h of adding cysteine. The results indicated that the concentrations of aldehydes, such as (E,Z)-2,6-nonadienal and (E)-2-nonenal, in the melon juice decreased after the addition of cysteine at all the analyzed times. Additionally, (E)-2-nonenol and (E,Z)-2,6-nonadien-1-ol, which were formed by the enzymatic reduction of the aldehydes, also decreased by cysteine addition. To confirm the binding of cysteine with the aldehydes, two cysteine adducts were analyzed via liquid chromatography-mass spectrometry (LC-MS) employing (E)-2-nonenal in the melon juice after the addition of cysteine. CONCLUSION This study demonstrates that cysteine addition could be potentially used to reduce the grassy and cucumber-like aromas of melon juice. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Takako Aboshi
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | - Konami Narita
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | - Naoyuki Katsumi
- Yamagata Integrated Agricultural Research Center, Minorigaoka, Yamagata, Japan
| | - Tomoya Ohta
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
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23
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Río Segade S, Škrab D, Pezzuto E, Paissoni MA, Giacosa S, Rolle L. Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review. Crit Rev Food Sci Nutr 2022; 64:334-353. [PMID: 35930430 DOI: 10.1080/10408398.2022.2106181] [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] [Indexed: 11/03/2022]
Abstract
The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C13-norisoprenoids, C6-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.
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Affiliation(s)
- Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Domen Škrab
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Enrico Pezzuto
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | | | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
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Čagalj M, Radman S, Šimat V, Jerković I. Detailed Chemical Prospecting of Volatile Organic Compounds Variations from Adriatic Macroalga Halopteris scoparia. Molecules 2022; 27:4997. [PMID: 35956941 PMCID: PMC9370346 DOI: 10.3390/molecules27154997] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
The present study aimed to isolate volatile organic compounds (VOCs) from fresh (FrHSc) and air-dried (DrHSc) Halopteris scoparia (from the Adriatic Sea) by headspace solid-phase microextraction (HS-SPME) and hydrodistillation (HD) and to analyse them by gas chromatography and mass spectrometry (GC-MS). The impact of the season of growth (May-September) and air-drying on VOC composition was studied for the first time, and the obtained data were elaborated by principal component analysis (PCA). The most abundant headspace compounds were benzaldehyde, pentadecane (a chemical marker of brown macroalgae), and pentadec-1-ene. Benzaldehyde abundance decreased after air-drying while an increment of benzyl alcohol after drying was noticed. The percentage of pentadecane and heptadecane increased after drying, while pentadec-1-ene abundance decreased. Octan-1-ol decreased from May to September. In HD-FrHSc, terpenes were the most abundant in June, July, and August, while, in May and September, unsaturated aliphatic compounds were dominant. In HD-DrHSc terpenes, unsaturated and saturated aliphatic compounds dominated. (E)-Phytol was the most abundant compound in HD-FrHSc through all months except September. Its abundance increased from May to August. Two more diterpene alcohols (isopachydictyol A and cembra-4,7,11,15-tetraen-3-ol) and sesquiterpene alcohol gleenol were also detected in high abundance. Among aliphatic compounds, the dominant was pentadec-1-ene with its peak in September, while pentadecane was present with lower abundance. PCA (based on the dominant compound analyses) showed distinct separation of the fresh and dried samples. No correlation was found between compound abundance and temperature change. The results indicate great seasonal variability of isolated VOCs, as well among fresh and dried samples, which is important for further chemical biodiversity studies.
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Affiliation(s)
- Martina Čagalj
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
| | - Sanja Radman
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
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25
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He X, Zheng X, You Y, Zhang S, Zhao B, Wang X, Huang G, Chen T, Cao Y, He L, Chang X, Wang S, Wu Y. Comprehensive chemical characterization of gaseous I/SVOC emissions from heavy-duty diesel vehicles using two-dimensional gas chromatography time-of-flight mass spectrometry. Environ Pollut 2022; 305:119284. [PMID: 35436508 DOI: 10.1016/j.envpol.2022.119284] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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: 12/14/2021] [Revised: 03/10/2022] [Accepted: 04/07/2022] [Indexed: 06/14/2023]
Abstract
Intermediate-volatility and semi-volatile organic compounds (I/SVOCs) are key precursors of secondary organic aerosol (SOA). However, the comprehensive characterization of I/SVOCs has long been an analytical challenge. Here, we develop a novel method of speciating and quantifying I/SVOCs using two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-ToF-MS) by constructing class-screening programs based on their characteristic fragments and mass spectrum patterns. Using this new approach, we then present a comprehensive analysis of gaseous I/SVOC emissions from heavy-duty diesel vehicles (HDDVs). Over three-thousand compounds are identified and classified into twenty-one categories. The dominant compound groups of I/SVCOs emitted by HDDVs are alkanes (including normal and branched alkanes, 37-66%), benzylic alcohols (7-20%), alkenes (3-11%), cycloalkanes (3-9%), and benzylic ketones (1-4%). Oxygenated I/SVOCs (O-I/SVOCs, e.g., benzylic alcohols and ketones) are first quantified and account for >20% of the total I/SVOC mass. Advanced aftertreatment devices largely reduce the total I/SVOC emissions but increase the proportion of O-I/SVOCs. With the speciation data, we successfully map the I/SVOCs into the two-dimensional volatility basis set space, which facilitates a better estimation of SOA. As aging time goes by, approximate 45% difference between the two scenarios after seven-day aging is observed, which confirms the significant impact of speciated I/SVOC emission data on SOA prediction.
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Affiliation(s)
- Xiao He
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Xuan Zheng
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
| | - Yan You
- National Observation and Research Station of Coastal Ecological Environments in Macao, Macao Environmental Research Institute, Macau University of Science and Technology, Macao SAR 999078, China
| | - Shaojun Zhang
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China; State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex, Beijing 100084, China
| | - Bin Zhao
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China
| | - Xuan Wang
- School of Energy and Environment, City University of Hong Kong, Hong Kong SAR, China
| | - Guanghan Huang
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China
| | - Ting Chen
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yihuan Cao
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China
| | - Liqiang He
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China
| | - Xing Chang
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China; State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex, Beijing 100084, China
| | - Shuxiao Wang
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China; State Environmental Protection Key Laboratory of Sources and Control of Air Pollution Complex, Beijing 100084, China
| | - Ye Wu
- School of Environment, State Key Joint Laboratory of Environment Simulation and Pollution Control, Tsinghua University, Beijing 100084, China; Beijing Laboratory of Environmental Frontiers Technologies, Beijing 100084, China
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Li C, Li X, Liang G, Xiang S, Han G. Volatile composition changes in lemon during fruit maturation by HS-SPME-GC-MS. J Sci Food Agric 2022; 102:3599-3606. [PMID: 34873698 DOI: 10.1002/jsfa.11706] [Citation(s) in RCA: 2] [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: 09/02/2021] [Revised: 10/30/2021] [Accepted: 12/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Volatiles are determinants of fruit aroma and flavor characteristics and also provide valuable information for lemon as ingredient for the food and drinks industry. Volatiles in 'Eureka' lemon and 'Xiangshui' lemon pulps from 130 to 186 days after flowering were enriched by headspace-solid-phase microextraction (HS-SPME), and analyzed by gas chromatography-mass spectrometry (GC-MS). RESULTS Seventy-seven volatiles of two lemon cultivars at the different ripening stages were identified and divided into six categories. Varieties and ripening stages had significant effects on individual volatiles in each category. The proportion of monoterpenes was found to be higher in 'Eureka' lemon, while 'Xiangshui' lemon had a higher proportion of sesquiterpenes, aldehydes and alcohols. The proportion of monoterpene fluctuation decreased during fruit ripening, while fluctuation of sesquiterpenes, alcohols, aldehydes and esters increased. Among the hydrocarbons, monoterpenes decreased their relative abundance from 91.67% to 81.04% in 'Eureka' lemon, and from 83.01% to 60.04% in 'Xiangshui' lemon; conversely, sesquiterpenes increased from 0.73% to 2.89% in 'Eureka' lemon, and from 3.21% to 8.48% in 'Xiangshui' lemon. Among the oxygenated volatiles, the proportions of alcohols, aldehydes and esters were higher at 186 days after flowering in both two cultivars. CONCLUSION The volatile organic compounds during fruit ripening of lemon varieties with different resistance were elucidated. The proportion of oxygenated volatiles increased during fruit ripening, and disease-resistant varieties had a higher proportion. These results provided important theoretical support for the utilization of lemon fruits and the innovation of disease-resistant germplasm resources. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chunxiu Li
- Fruit Research Institute of Chongqing Agriculture Science Academy, Chongqing, China
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Xunlan Li
- Fruit Research Institute of Chongqing Agriculture Science Academy, Chongqing, China
| | - Guolu Liang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Suqiong Xiang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Guohui Han
- Fruit Research Institute of Chongqing Agriculture Science Academy, Chongqing, China
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27
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Huang H, Hu Y, Wang L, Li F, Shan Y, Lian Q, Jiang Y. Comparative profiles of the cuticular chemicals and transpiration barrier properties in various organs of Chinese flowering cabbage and Chinese kale. Physiol Plant 2022; 174:e13650. [PMID: 35175634 DOI: 10.1111/ppl.13650] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 02/07/2022] [Indexed: 06/14/2023]
Abstract
Plant cuticle as hydrophobic barrier covers almost all aerial plant organs. Herein the cuticular chemical components and the transpiration of various organs of Chinese flowering cabbage (CFC) and Chinese kale (CK) were comprehensively characterized. Numerous species- and organ-specific differences in morphological, chemical, and physiological levels were found. The various organs were relatively smooth in surface for CFC but glaucous with hollow tube- and plate-type crystals for CK. The chemical composition of cuticular waxes were very-long chain n-alkanes, ketones, secondary alcohols with a prominent carbon chain of C29 in CK, primary alcohols dominated by C26 , and aldehydes prominently C30 in CFC. Cutin monomers accumulated with similar levels as waxes and were dominated by α,ω-dicarboxylic acids and fatty acids without added groups. The minimum water conductance differed considerably among species and various organs ranging between 8.9 × 10-5 (CK leaf) and 3.7 × 10-4 m s-1 (CFC leaf petiole). These differences in transpiration properties were proposed to be largely related to the cuticular chemicals in various organs and species. The presented results provide further insights to link the transpiration barrier functions with surface characteristics and cuticular chemicals.
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Affiliation(s)
- Hua Huang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Ying Hu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Ling Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China
| | - Fengjun Li
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Qiaoqiao Lian
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
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Boumba VA. Modeling Postmortem Ethanol Production/Insights into the Origin of Higher Alcohols. Molecules 2022; 27:molecules27030700. [PMID: 35163964 PMCID: PMC8840458 DOI: 10.3390/molecules27030700] [Citation(s) in RCA: 2] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/16/2022] [Accepted: 01/19/2022] [Indexed: 02/08/2023] Open
Abstract
The forensic toxicologist is challenged to provide scientific evidence to distinguish the source of ethanol (antemortem ingestion or microbial production) determined in the postmortem blood and to properly interpret the relevant blood alcohol concentration (BAC) results, in regard to ethanol levels at death and subsequent behavioral impairment of the person at the time of death. Higher alcohols (1-propanol, 1-butanol, isobutanol, 2-methyl-1-butanol (isoamyl-alcohol), and 3-methyl-2-butanol (amyl-alcohol)) are among the volatile compounds that are often detected in postmortem specimens and have been correlated with putrefaction and microbial activity. This brief review investigates the role of the higher alcohols as biomarkers of postmortem, microbial ethanol production, notably, regarding the modeling of postmortem ethanol production. Main conclusions of this contribution are, firstly, that the higher alcohols are qualitative and quantitative indicators of microbial ethanol production, and, secondly that the respective models of microbial ethanol production are tools offering additional data to interpret properly the origin of the ethanol concentrations measured in postmortem cases. More studies are needed to clarify current uncertainties about the origin of higher alcohols in postmortem specimens.
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Affiliation(s)
- Vassiliki A Boumba
- Department of Forensic Medicine & Toxicology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110 Ioannina, Greece
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Zazouli S, Chigr M, Ramos PAB, Rosa D, Castro MM, Jouaiti A, Duarte MF, Santos SAO, Silvestre AJD. Chemical Profile of Lipophilic Fractions of Different Parts of Zizyphus lotus L. by GC-MS and Evaluation of Their Antiproliferative and Antibacterial Activities. Molecules 2022; 27:molecules27020483. [PMID: 35056798 PMCID: PMC8778616 DOI: 10.3390/molecules27020483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 11/16/2022]
Abstract
Zizyphus lotus L. is a perennial shrub particularly used in Algerian folk medicine, but little is known concerning the lipophilic compounds in the most frequently used parts, namely, root bark, pulp, leaves and seeds, which are associated with health benefits. In this vein, the lipophilic fractions of these morphological parts of Z. lotus from Morocco were studied by gas chromatography-mass spectrometry (GC-MS), and their antiproliferative and antimicrobial activities were evaluated. GC-MS analysis allowed the identification and quantification of 99 lipophilic compounds, including fatty acids, long-chain aliphatic alcohols, pentacyclic triterpenic compounds, sterols, monoglycerides, aromatic compounds and other minor components. Lipophilic extracts of pulp, leaves and seeds were revealed to be mainly composed of fatty acids, representing 54.3-88.6% of the total compounds detected. The leaves and seeds were particularly rich in unsaturated fatty acids, namely, (9Z,12Z)-octadeca-9,12-dienoic acid (2431 mg kg-1 of dry weight) and (9Z)-octadec-9-enoic acid (6255 mg kg-1 of dry weight). In contrast, root bark contained a high content of pentacyclic triterpenic compounds, particularly betulinic acid, accounting for 9838 mg kg-1 of dry weight. Root bark extract showed promising antiproliferative activity against a triple-negative breast cancer cell line, MDA-MB-231, with a half-maximal inhibitory concentration (IC50) = 4.23 ± 0.18 µg mL-1 of extract. Leaf extract displayed interesting antimicrobial activity against Escherichia coli, methicillin-sensitive Staphylococcus aureus and Staphylococcus epidermis, presenting minimum inhibitory concentration (MIC) values from 1024 to 2048 µg mL-1 of extract. Our results demonstrate that Zizyphus lotus L. is a source of promising bioactive components, which can be exploited as natural ingredients in pharmaceutical formulations.
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Affiliation(s)
- Sofia Zazouli
- Laboratory of Sustainable Development, Faculty of Science and Technology, University Sultan Moulay Slimane, Beni-Mellal 23000, Morocco; (S.Z.); (A.J.)
- Laboratory of Bio-Organic an Analytical Chemistry, Faculty of Science and Technology, University Sultan Moulay Slimane, Beni-Mellal 23000, Morocco;
| | - Mohammed Chigr
- Laboratory of Bio-Organic an Analytical Chemistry, Faculty of Science and Technology, University Sultan Moulay Slimane, Beni-Mellal 23000, Morocco;
| | - Patrícia A. B. Ramos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, Campus de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (P.A.B.R.); (A.J.D.S.)
- LAQV-REQUIMTE, Department of Chemistry, Campus de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Daniela Rosa
- Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL), Polytechnic Institute of Beja (IPBeja), 7801-908 Beja, Portugal; (D.R.); (M.M.C.)
- Mediterranean Institute for Agriculture, Environment and Development—MED, CEBAL, 7081-908 Beja, Portugal
| | - Maria M. Castro
- Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL), Polytechnic Institute of Beja (IPBeja), 7801-908 Beja, Portugal; (D.R.); (M.M.C.)
| | - Ahmed Jouaiti
- Laboratory of Sustainable Development, Faculty of Science and Technology, University Sultan Moulay Slimane, Beni-Mellal 23000, Morocco; (S.Z.); (A.J.)
| | - Maria F. Duarte
- Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL), Polytechnic Institute of Beja (IPBeja), 7801-908 Beja, Portugal; (D.R.); (M.M.C.)
- Mediterranean Institute for Agriculture, Environment and Development—MED, CEBAL, 7081-908 Beja, Portugal
- Correspondence: (M.F.D.); (S.A.O.S.)
| | - Sónia A. O. Santos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, Campus de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (P.A.B.R.); (A.J.D.S.)
- Correspondence: (M.F.D.); (S.A.O.S.)
| | - Armando J. D. Silvestre
- CICECO-Aveiro Institute of Materials, Department of Chemistry, Campus de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (P.A.B.R.); (A.J.D.S.)
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Šikuten I, Štambuk P, Karoglan Kontić J, Maletić E, Tomaz I, Preiner D. Optimization of SPME-Arrow-GC/MS Method for Determination of Free and Bound Volatile Organic Compounds from Grape Skins. Molecules 2021; 26:molecules26237409. [PMID: 34885990 PMCID: PMC8659239 DOI: 10.3390/molecules26237409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/03/2021] [Accepted: 12/04/2021] [Indexed: 11/16/2022] Open
Abstract
(1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology recently employed in the analysis of volatiles in food materials. Grape volatile organic compounds (VOC) have a crucial role in the winemaking industry due to their sensory characteristics of wine.; (2) Methods: Box–Behnken experimental design and response surface methodology were used to optimise SPME-Arrow conditions (extraction temperature, incubation time, exposure time, desorption time). Analyzed VOCs were free VOCs directly from grape skins and bound VOCs released from grape skins by acid hydrolysis.; (3) Results: The most significant factors were extraction temperature and exposure time for both free and bound VOCs. For both factors, an increase in their values positively affected the extraction efficiency for almost all classes of VOCs. For free VOCs, the optimum extraction conditions are: extraction temperature 60 °C, incubation time 20 min, exposure time 49 min, and desorption time 7 min, while for the bound VOCs are: extraction temperature 60 °C, incubation time 20 min, exposure time 60 min, desorption time 7 min.; (4) Conclusions: Application of the optimized method provides a powerful tool in the analysis of major classes of volatile organic compounds from grape skins, which can be applied to a large number of samples.
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Affiliation(s)
- Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-01-4627977
| | - Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
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Tang J, Liu Y, Lin B, Zhu H, Jiang W, Yang Q, Chen S. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. World J Microbiol Biotechnol 2021; 38:3. [PMID: 34817705 PMCID: PMC8611178 DOI: 10.1007/s11274-021-03183-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 10/29/2021] [Indexed: 01/19/2023]
Abstract
Microbial structure and succession of fermented grains play a significant role in Baijiu's flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS analysis revealed that esters and alcohols had the most abundance in fermented grains of day 98, containing high concentrations of ethyl acetate, diethyl succinate, phenylethyl alcohol, isoamyl alcohol, and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p < 0.05) were important factors affecting the microbial community. Together, these results shed light on the physicochemical changes, microbial dynamics, and key flavor components of fermented grains at the end of fermentation from different fermentation time and provide a strategy for further improvement of Baijiu quality.
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Affiliation(s)
- Jie Tang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Yuancai Liu
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Bin Lin
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Hao Zhu
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Wei Jiang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Qiang Yang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China.
| | - Shenxi Chen
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China.
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Cordente AG, Espinase Nandorfy D, Solomon M, Schulkin A, Kolouchova R, Francis IL, Schmidt SA. Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging. Molecules 2021; 26:molecules26164979. [PMID: 34443564 PMCID: PMC8400268 DOI: 10.3390/molecules26164979] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/12/2021] [Accepted: 08/14/2021] [Indexed: 11/16/2022] Open
Abstract
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging.
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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Coulibaly WH, Bouatenin KMJP, Boli ZBIA, Camara F, Sanogo YM, Akissi DM, Kouame HK, Rigou P, Djameh C, Djè KM. Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae. World J Microbiol Biotechnol 2021; 37:75. [PMID: 33779846 DOI: 10.1007/s11274-021-03026-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 02/28/2021] [Indexed: 01/01/2023]
Abstract
In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer flavor. In this study, the bioflavor of traditional sorghum beer from Côte d'Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture of Saccharomyces cerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomyces cerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85 mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture of Saccharomyces cerevisiae which were 13.08 and 78.26 mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture of Saccharomyces cerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively.
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Affiliation(s)
- Wahauwouélé Hermann Coulibaly
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast.
| | - Koffi Maïzan Jean-Paul Bouatenin
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Zamble Bi Irié Abel Boli
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Fatoumata Camara
- Laboratoire de Nutrition et Sécurité Alimentaire, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Yahya Maïmouna Sanogo
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Dogbo Marius Akissi
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Hanzi Karen Kouame
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Peggy Rigou
- Plateau d'Analyses des Composés Volatils (PTV), Institut des Hautes Études de la Vigne et du Vin, INRA-SUPAGRO Montpellier, 2 Place Pierre Viala, 34060, Montpellier CEDEX 02, France
| | - Clement Djameh
- Microbrewery Inland Beverages Ltd, Dansoman, P.O. Box DS1577, Accra, Ghana
| | - Koffi Marcellin Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
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Chen Q, Zhang M, Chen M, Li M, Zhang H, Song P, An T, Yue P, Gao X. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas. Food Chem 2021; 350:129234. [PMID: 33588283 DOI: 10.1016/j.foodchem.2021.129234] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [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: 11/20/2020] [Revised: 12/29/2020] [Accepted: 01/26/2021] [Indexed: 12/11/2022]
Abstract
The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculation of E. cristatum/A. niger (EAFT), respectively. The volatile compounds of four tea samples were extracted by headspace-solid phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chemometrics. A total of 97 volatile compounds were tentatively identified to distinguish three fermented instant dark from IGT. Alcohols, acids, esters, ketones, aldehydes, and heterocyclics could be clearly distinguished by principal component analysis (PCA), venn diagram, heatmap analysis and hierarchical cluster analysis (HCA). Descriptive sensory analysis revealed that AFT had a moldy, woody and herbal aroma; EFT showed woody and herbal aroma; and EAFT smelled an herbal, sweet, minty and floral aroma. This study indicates that fermentation using different microorganisms is critical in forming unique aroma characteristics of instant dark teas.
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Affiliation(s)
- Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingyue Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengxue Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Haiwei Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Pengpeng Song
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Tingting An
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Pengxiang Yue
- Food and Biological Engineering, Zhangzhou Institute of Technology, Zhangzhou 363000, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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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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Wang C, Feng Y, Fu T, Sheng Y, Zhang S, Zhang Y, Jiang Y, Yu M, Zhang D. Effect of storage on metabolites of brown rice. J Sci Food Agric 2020; 100:4364-4377. [PMID: 32378212 DOI: 10.1002/jsfa.10462] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [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: 08/29/2019] [Revised: 02/28/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Storage is an essential part of brown rice circulation. During the storage process, the metabolic activity of brown rice is still ongoing, and long-term storage leads to the deterioration of brown rice. Metabolomics analysis was performed using gas chromatography-mass spectrometry to investigate the changes in metabolites of brown rice after storage at 18 °C for 12 months. RESULTS In terms of quantity, sugar, fatty acids, and other metabolites in brown rice decreased after storage, and alcohols, aldehydes, phenols, and amines increased. A total of 34 differential metabolites were screened. In terms of contents, carbohydrates, amino acids, and fatty acids of brown rice decreased after storage, while those of sugar alcohol, amines, and aldehydes increased after storage. Cluster analysis of the samples at zero storage time revealed that the metabolites expressed least became highly expressed after storage and those expressed highly became low after storage. Metabolic pathway analysis showed that storage significantly influenced the lipid metabolism in brown rice. Palmitoleic acid, cholesterol, linoleic acid, and lauric acid are four key metabolites in lipid metabolism during storage of brown rice. CONCLUSION Significant changes occurred in quantity and type of brown rice metabolites after storage. Storage has the greatest effect on lipids. Storage caused a 'reverse change' in the metabolites content of brown rice. The results obtained may help in understanding the changes in metabolites profile and delaying of the quality deterioration of brown rice during storage.
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Affiliation(s)
- Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture, Daqing, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Tianxin Fu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yanan Sheng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yiwei Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yingjun Jiang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Miao Yu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture, Daqing, China
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de Carvalho FMDA, Schneider JK, de Jesus CVF, de Andrade LN, Amaral RG, David JM, Krause LC, Severino P, Soares CMF, Caramão Bastos E, Padilha FF, Gomes SVF, Capasso R, Santini A, Souto EB, de Albuquerque-Júnior RLC. Brazilian Red Propolis: Extracts Production, Physicochemical Characterization, and Cytotoxicity Profile for Antitumor Activity. Biomolecules 2020; 10:biom10050726. [PMID: 32384801 PMCID: PMC7277404 DOI: 10.3390/biom10050726] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/30/2020] [Accepted: 05/01/2020] [Indexed: 12/11/2022] Open
Abstract
Brazilian red propolis has been proposed as a new source of compounds with cytotoxic activity. Red propolis is a resinous material of vegetal origin, synthesized from the bees of the Appis mellifera family, with recognized biological properties. To obtain actives of low polarity and high cytotoxic profile from red propolis, in this work, we proposed a new solvent accelerated extraction method. A complete 23 factorial design was carried out to evaluate the influence of the independent variables or factors (e.g., temperature, number of cycles, and extraction time) on the dependent variable or response (i.e., yield of production). The extracts were analyzed by gas chromatography coupled with mass spectrometry for the identification of chemical compounds. Gas chromatography analysis revealed the presence of hydrocarbons, alcohols, ketones, ethers, and terpenes, such as lupeol, lupenone, and lupeol acetate, in most of the obtained extracts. To evaluate the cytotoxicity profile of the obtained bioactives, the 3-(4,5-dimethyl-2-thiazole)-2,5-diphenyl-2-H-tetrazolium bromide colorimetric assay was performed in different tumor cell lines (HCT116 and PC3). The results show that the extract obtained from 70 °C and one cycle of extraction of 10 min exhibited the highest cytotoxic activity against the tested cell lines. The highest yield, however, did not indicate the highest cytotoxic activity, but the optimal extraction conditions were indeed dependent on the temperature (i.e., 70 °C).
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Affiliation(s)
- Felipe Mendes de Andrade de Carvalho
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Jaderson Kleveston Schneider
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Carla Viviane Freitas de Jesus
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Luciana Nalone de Andrade
- Federal University of Sergipe (UFS), Avenida Marechal Rondon, São Cristovão 49100-000, Brazil; (L.N.d.A.); (R.G.A.)
| | - Ricardo Guimarães Amaral
- Federal University of Sergipe (UFS), Avenida Marechal Rondon, São Cristovão 49100-000, Brazil; (L.N.d.A.); (R.G.A.)
| | | | - Laíza Canielas Krause
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Patrícia Severino
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
- Tiradentes Institute, 150 Mt Vernon St, Dorchester, MA 02125, USA
| | - Cleide Mara Faria Soares
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Elina Caramão Bastos
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Francine Ferreira Padilha
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Silvana Vieira Flores Gomes
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055 Portici, Italy;
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Eliana Barbosa Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Correspondence: (E.B.S.); (R.L.C.d.A.-J.)
| | - Ricardo Luiz Cavalcanti de Albuquerque-Júnior
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil; (F.M.d.A.d.C.); (J.K.S.); (C.V.F.d.J.); (L.C.K.); (P.S.); (C.M.F.S.); (E.C.B.); (F.F.P.); (S.V.F.G.)
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Brazil
- Correspondence: (E.B.S.); (R.L.C.d.A.-J.)
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Lopez A, Vasconi M, Bellagamba F, Mentasti T, Pazzaglia M, Moretti VM. Volatile Organic Compounds Profile in White Sturgeon (Acipenser transmontanus) Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction. Molecules 2020; 25:molecules25051074. [PMID: 32121013 PMCID: PMC7179139 DOI: 10.3390/molecules25051074] [Citation(s) in RCA: 4] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 11/16/2022] Open
Abstract
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (A. transmontanus) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (p < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in raw eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
- Correspondence: ; Tel.:+39−0250315759
| | - Mauro Vasconi
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Federica Bellagamba
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Tiziana Mentasti
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Mario Pazzaglia
- Agroittica Lombarda S.p.A. - Via J.F. Kennedy, 25012 Calvisano (BS), Italy;
| | - Vittorio Maria Moretti
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
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Tripodi G, Condurso C, Cincotta F, Merlino M, Verzera A. Aroma compounds in mini-watermelon fruits from different grafting combinations. J Sci Food Agric 2020; 100:1328-1335. [PMID: 31743449 DOI: 10.1002/jsfa.10149] [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] [Received: 05/30/2019] [Revised: 10/02/2019] [Accepted: 11/08/2019] [Indexed: 05/23/2023]
Abstract
BACKGROUND In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques have been applied. For the Cucurbitaceae family, grafting technique has been used to improve resistance to abiotic stresses, crop productivity and fruit qualitative characteristics. There is some previous literature on this matter, but no information on the influence of grafting on the aroma compounds of mini-watermelons is available. Hence, our research aimed to evaluate the effect of some rootstocks, which were selected on the basis of their tolerance to pathogens, on the quality of mini-watermelons, with particular attention to the volatile aroma compounds. RESULTS Volatile aroma compounds were analysed using solid-phase microextraction-gas chromatography-mass spectrometry. The most represented compounds were C6 and C9 aldehydes and alcohols, which characterize the fruit aroma of the Cucurbitaceae family: (Z)-2-nonenal, (E,Z)-2,6-nonadienal, (Z)-3-nonen-1-ol and (Z,Z)-3,6-nonadien-1-ol were prevalent. Quantitative differences resulted in relation to the various selected rootstocks. Among these, the RS841 rootstock was found to be the most suitable for maintaining yield, quality parameters, sensory characteristics and volatile aroma compounds of mini-watermelon fruits. CONCLUSIONS The results highlighted that the rootstock, as for other Cucurbitaceae varieties, influences fruit quality and plant yield also for the mini-water melon; the results show the importance of screening for rootstock/scion combinations in order to select a graft able to provide resistance to abiotic stresses, and at the same time improve yield and fruit quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gianluca Tripodi
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Concetta Condurso
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Fabrizio Cincotta
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Maria Merlino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Antonella Verzera
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
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Abstract
We demonstrated in this work the use of affinity ionic liquids, AIL 1 and AIL 2, for chemoselective detection of amine and alcohol gases on a quartz crystal microbalance (QCM). These detections of gaseous amines and alcohols were achieved by nucleophilic aromatic substitution reactions with the electrophilic 1,3,5-triazine-based AIL 1 thin-coated on quartz chips. Starting with inexpensive reagents, bicyclic imidazolium ionic liquids AIL 1 and AIL 2 were readily synthesized in six and four synthetic steps with high isolated yields: 51% and 63%, respectively. The QCM platform developed in this work is readily applicable and highly sensitive to low molecular weight amine gases: for isobutylamine gas (a bacterial volatile) at 10 Hz decrease in resonance frequency (i.e., ΔF = -10 Hz), the detectability using AIL 1 was 6.3 ppb. Our preliminary investigation on detection of the much less nucleophilic alcohol gas by AIL 1 was also promising. To our knowledge, no example to date of reports based on nucleophilic aromatic substitution reactions demonstrating sensitive gas detection in these triazine ionic liquids on a QCM has been reported.
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Affiliation(s)
| | - Yen-Ho Chu
- Department of Chemistry and Biochemistry, National Chung Cheng University, Chiayi 62102, Taiwan;
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Cojocaru GA, Antoce AO. Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile. Biosensors (Basel) 2019; 9:bios9040140. [PMID: 31817485 PMCID: PMC6955789 DOI: 10.3390/bios9040140] [Citation(s) in RCA: 7] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/23/2019] [Accepted: 12/02/2019] [Indexed: 11/16/2022]
Abstract
Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile profile. After one year of storage in bottles with and without carbon dioxide protection the volatile profiles of the wines were assessed by using a Fast GC Alpha MOS Heracles e-Nose by applying a DFA multivariate statistical method and AroChemBase database for compound identification. The analyses showed that some higher alcohols, such as 2-phenylethanol and 2-methyl-1-butanol were in lower concentrations in wines treated with reduced glutathione, while the main ethyl fatty acid esters, such as ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were better preserved when higher concentrations of any of the antioxidants were added in must. On the other hand, it was observed that some other volatile compounds were not affected by these applied treatments.
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Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Res Int 2019; 129:108834. [PMID: 32036902 DOI: 10.1016/j.foodres.2019.108834] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [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: 07/03/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 02/01/2023]
Abstract
Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols. The differences in chemical composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons predominated.
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Affiliation(s)
- Marycarmen Utrilla-Vázquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Jacobo Rodríguez-Campos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Carlos Hugo Avendaño-Arazate
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-INIFAP, Campo experimental Rosario Izapa, Carretera Tapachula-Cacahoatán Km. 18, 30780 Rosario Izapa, Chiapas, Mexico
| | - Anne Gschaedler
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Eugenia Lugo-Cervantes
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico.
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Castagnoli E, Backlund P, Talvitie O, Tuomi T, Valtanen A, Mikkola R, Hovi H, Leino K, Kurnitski J, Salonen H. Emissions of DEHP-free PVC flooring. Indoor Air 2019; 29:903-912. [PMID: 31348556 PMCID: PMC6856815 DOI: 10.1111/ina.12591] [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: 01/11/2019] [Revised: 06/26/2019] [Accepted: 07/23/2019] [Indexed: 05/08/2023]
Abstract
Degrading 2-ethylhexyl-containing PVC floorings (eg DEHP-PVC floorings) and adhesives emit 2-ethylhexanol (2-EH) in the indoor air. The danger of flooring degradation comes from exposing occupants to harmful phthalates plasticisers (eg DEHP), but not from 2-EH as such. Since the EU banned the use of phthalates in sensitive applications, the market is shifting to use DEHP-free and alternative types of plasticisers in PVC products. However, data on emissions from DEHP-free PVC floorings are scarce. This study aimed at assessing the surface and bulk emissions of two DEHP-free PVC floorings over three years. The floorings were glued on the screed layer of concrete casts at 75%, 85%, and 95% RH. The volatile organic compounds (VOCs) were actively sampled using FLEC (surface emissions) and micro-chamber/thermal extractor (µ-CTE, bulk emissions) onto Tenax TA adsorbents and analyzed with TD-GC-MS. 2-EH, C9-alcohols, and total volatile organic compound (TVOC) emissions are reported. Emissions at 75% and 85% RH were similar. As expected, the highest emissions occurred at 95% RH. 2-EH emissions originated from the adhesive. Because the two DEHP-free floorings tested emitted C9-alcohols at all tested RH, it makes the detection of flooring degradation harder, particularly if the adhesive used does not emit 2-EH.
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Affiliation(s)
| | | | | | - Tapani Tuomi
- Finnish Institute of Occupational HealthHelsinkiFinland
| | - Arja Valtanen
- The Building Information Foundation RTS srHelsinkiFinland
| | - Raimo Mikkola
- Department of Civil EngineeringAalto UniversityEspooFinland
| | - Hanna Hovi
- Finnish Institute of Occupational HealthHelsinkiFinland
| | - Katri Leino
- Finnish Institute of Occupational HealthHelsinkiFinland
| | - Jarek Kurnitski
- Department of Civil EngineeringAalto UniversityEspooFinland
- Tallinn University of TechnologyTallinnEstonia
| | - Heidi Salonen
- Department of Civil EngineeringAalto UniversityEspooFinland
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45
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Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce. J Sci Food Agric 2019; 99:5687-5695. [PMID: 31150112 DOI: 10.1002/jsfa.9830] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [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: 01/25/2019] [Revised: 05/25/2019] [Accepted: 05/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ru Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Xueming Wu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Jun Fan
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Yi Xu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
- National Research Center of Solid-State Brewing, Lu Zhou Liao Jiao Co., Ltd, Luzhou, China
- National Engineering Laboratory for Clean Technology of Leather Production, Sichuan University, Chengdu, China
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de Godoi LAG, Camiloti PR, Bernardes AN, Sanchez BLS, Torres APR, da Conceição Gomes A, Botta LS. Seasonal variation of the organic and inorganic composition of sugarcane vinasse: main implications for its environmental uses. Environ Sci Pollut Res Int 2019; 26:29267-29282. [PMID: 31396875 DOI: 10.1007/s11356-019-06019-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 07/22/2019] [Indexed: 06/10/2023]
Abstract
Sugarcane vinasse is the main waste stream of the Brazilian agroindustry. The typical composition of sugarcane vinasse gives it a high polluting potential that implies the necessity to define sustainable strategies for managing this waste. Knowledge of the inorganic and organic composition of vinasse and its seasonal variation is extremely important to conduct scientific research to define alternative managements for vinasse disposal other than fertigation. This study evaluated the variability of vinasse composition throughout the same harvesting season and among three harvesting seasons of one Brazilian annexed biorefinery (2015-2017). The contents of chemical oxygen demand (COD), biochemical oxygen demand (BOD5), total solids (TS), suspended solids (SS), salinity (K+, Na+, Ca2+, Mg2+, Cl-, F-), nutrients (N, P, S), trace metals (Al3+, As2+, Ba2+, Cd2+, Cr3+, Co2+, Cu2+, Fe2+, Pb2+, Mn2+, Hg2+, Mo2+, Ni2+, Se2+, Zn2+), and specific soluble organic compounds (sugars, alcohols, and organic acids), as well as pH and conductivity, were monitored in 13 samples. The results indicated that sugarcane vinasse is a suitable feedstock for biological treatments, such as anaerobic digestion processes for energy recovery, as well as substrate for biomass (e.g., microalgae, energy crops, lignocellulosic biomass) growth. The application of a previous treatment makes vinasse a more environmentally friendly natural fertilizer for land fertigation.
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Affiliation(s)
| | - Priscila Rosseto Camiloti
- Ergostech Renewable Energy Solutions, Estrada da Rhodia km 16, Vila Holândia, Campinas, SP, 13084-970, Brazil
| | - Alan Nascimento Bernardes
- Ergostech Renewable Energy Solutions, Estrada da Rhodia km 16, Vila Holândia, Campinas, SP, 13084-970, Brazil
| | - Bruna Larissa Sandy Sanchez
- Ergostech Renewable Energy Solutions, Estrada da Rhodia km 16, Vila Holândia, Campinas, SP, 13084-970, Brazil
| | - Ana Paula Rodrigues Torres
- Management of Biotechnology, Petrobras Research and Development Center (CENPES), Av. Horácio Macedo, 950, Cidade Universitária, Ilha do Fundao, Rio de Janeiro, 21941-915, Brazil
| | - Absai da Conceição Gomes
- Management of Biotechnology, Petrobras Research and Development Center (CENPES), Av. Horácio Macedo, 950, Cidade Universitária, Ilha do Fundao, Rio de Janeiro, 21941-915, Brazil
| | - Lívia Silva Botta
- Ergostech Renewable Energy Solutions, Estrada da Rhodia km 16, Vila Holândia, Campinas, SP, 13084-970, Brazil.
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47
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Jiang J, Liu Y, Li H, Yang Q, Wu Q, Chen S, Tang J, Xu Y. Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. J Agric Food Chem 2019; 67:10694-10701. [PMID: 31476866 DOI: 10.1021/acs.jafc.9b04545] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [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
Too large of a higher alcohol content has negative effects on the liquor taste and health. Revealing the key microbes and their key driving forces is essential to regulate the higher alcohol content in spontaneous liquor fermentation. Herein, we used high-throughput sequencing associated with a multivariate statistical algorithm to reveal the contributing microbes for higher alcohol production in Chinese light-aroma-type liquor and identified that Saccharomyces and Pichia were the main contributors. In addition, the C/N ratio and microbial interaction were found to significantly affect the production of higher alcohols. Herein, we used response surface methodology to establish a predictive model for higher alcohol production with the regulating factors, and the content of total higher alcohols decreased significantly from 328.80 ± 24.83 to 114.88 ± 5.02 mg/L with the optimized levels of the regulators. This work would facilitate the control of flavor production via regulating microbial communities in food fermentation.
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Affiliation(s)
- Jian Jiang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Yuancai Liu
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Huanhuan Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
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48
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Li X, Guan C, Yang K, Cheung CS, Huang Z. Impact of lower and higher alcohol additions to diesel on the combustion and emissions of a direct-injection diesel engine. Environ Sci Pollut Res Int 2019; 26:21001-21012. [PMID: 31115816 DOI: 10.1007/s11356-019-05275-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Accepted: 04/25/2019] [Indexed: 06/09/2023]
Abstract
The present investigation evaluated the combustion, performance, and emissions of four alcohol diesel blends with the same oxygen content, i.e., 13% ethanol (E13), 20% n-butanol (NB20), 20% iso-butanol (IB20), and 25% n-pentanol (P25) by volume on a 4-cylinder direct-injection diesel engine under three different engine loads, respectively. Compared with diesel, higher peak heat release rate, longer ignition delay, and shorter combustion duration have been observed for the alcohol blends; the variations are more evident for higher alcohol blends (i.e., NB20, IB20, and P25) compared with lower alcohol blend (E13), and the most evident one is IB20. Higher premixed combustion fraction and higher displacement of the diesel fuel for the higher alcohol blends suppressing the formation of the soot precursors result in a lower peak of particle size distribution, and therefore, a lower total particle number emission than that of lower alcohol blend. For the three higher alcohol blends, IB20 presents the lowest particle number emission corresponding to its longest ignition delay and highest premixed combustion fraction which inhibits soot formation. The sequence of elemental carbon emission for the alcohol blends is (from lowest to highest): IB20 < NB20 < P25 < E13, which is in line with that of peak of particle size distribution and the total particle number emission. The organic carbon emissions with different alcohol additions show similar levels because of the factors' conflict. Compared with diesel, all blends show a slight variation or no significant change in regulated gaseous emissions (CO, HC, NOx) at different loads.
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Affiliation(s)
- Xinling Li
- Key Laboratory for Power Machinery and Engineering of M.O.E, Shanghai Jiao Tong University, Shanghai, China.
- Institute of Eco-Chongming (IEC), Shanghai, China.
| | - Chun Guan
- Key Laboratory for Power Machinery and Engineering of M.O.E, Shanghai Jiao Tong University, Shanghai, China
| | - Ke Yang
- Department of Mechanical Engineering, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| | - Chun Shun Cheung
- Department of Mechanical Engineering, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| | - Zhen Huang
- Key Laboratory for Power Machinery and Engineering of M.O.E, Shanghai Jiao Tong University, Shanghai, China
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Nešpor J, Karabín M, Štulíková K, Dostálek P. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production. Molecules 2019; 24:molecules24112117. [PMID: 31167477 PMCID: PMC6600408 DOI: 10.3390/molecules24112117] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/16/2022] Open
Abstract
Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using "intensified" technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).
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Affiliation(s)
- Jakub Nešpor
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic.
| | - Marcel Karabín
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic.
| | - Kateřina Štulíková
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic.
| | - Pavel Dostálek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic.
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50
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Yu F, Bai Y, Fan TP, Zheng X, Cai Y. Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor. J Sci Food Agric 2019; 99:4123-4128. [PMID: 30761541 DOI: 10.1002/jsfa.9642] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 02/08/2019] [Accepted: 02/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The Km value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L-1 for phenylacetaldehyde, respectively. The Km value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L-1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fengchuan Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yajun Bai
- College of Life Sciences, Northwest University, Xi'an, China
| | - Tai-Ping Fan
- College of Life Sciences, Northwest University, Xi'an, China
- Department of Pharmacology, University of Cambridge, Cambridge, UK
| | - Xiaohui Zheng
- College of Life Sciences, Northwest University, Xi'an, China
| | - Yujie Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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