Article
Chemistry, Applied
Mu Zhao, Ting Li, Fan Yang, Xinyue Cui, Tingting Zou, Huanlu Song, Ye Liu
Summary: This study characterized the composition of volatile aroma compounds and key aroma-active compounds in dried Hanyuan Zanthoxylum bungeanum. The results identified several key aroma-active compounds such as myrcene and limonene.
Article
Food Science & Technology
Merve Darici, Koray Ozcan, Duygu Beypinar, Turgut Cabaroglu
Summary: This study focused on developing a sensory lexicon and sensory wheel for Raki, while also determining major volatile compounds using GC-FID/MS. The main sensory attributes of Raki were identified as spicy, anise, sweet, and fruity, with PCA results showing a significant relationship between Raki categories and sensory terms. Major volatile compounds in Raki included n-propanol, 2-methyl-1-propanol, and ethyl-acetate, among others. The characterization of Raki using its sensory descriptors is an important tool for various industries and consumer education.
Article
Food Science & Technology
Yue Zhang, Yu-Hui Zhang, Han Yan, Chen-Yang Shao, Wei-Xuan Li, Hai-Peng Lv, Zhi Lin, Yin Zhu
Summary: Chiral volatiles in Wuyi rock tea were studied, and specific chemical markers as well as key aroma compounds were identified in different tea cultivars. These findings provide scientific references for tea cultivar discrimination and improvement of aroma quality in Wuyi rock tea.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Natalia Teribia, Carolien Buve, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Summary: The study showed that different cultivars of strawberry purees maintained their distinctive volatile fraction and taste characteristics during pasteurization and storage. Pasteurization typically led to changes in the volatile fraction, while storage resulted in the formation of off-flavors. It is important for food manufacturers to carefully select raw materials as the strawberry cultivar can significantly influence the volatile fraction and taste of the resulting puree after pasteurization and during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yening Qiao, Qinqin Chen, Jinfeng Bi, Xinye Wu, Xinwen Jin, Min Gou, Xinrui Yang, Giorgia Purcaro
Summary: The aroma characteristics of six red jujube cultivars from Xinjiang Province, China were studied using E-nose and GC-IMS. The presence of certain compounds played a crucial role in the classification results. Among the cultivars, HZ had the most abundant specific VOCs and exhibited higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis suggested that jujube ID may be related to specific compounds formed by the transamination or dehydrogenation of amino acids, while the sweet attribute was correlated with various amino acids.
Article
Chemistry, Applied
Sam Al-Dalali, Fuping Zheng, Baoguo Sun, Talmizur Rahman, Feng Chen
Summary: This study tracked the volatile flavor changes in the same batch of Chinese vinegar over two years using HS-SPME-GC-MS, identifying numerous aroma-active compounds generated during aging that significantly contribute to the aroma profile of vinegar.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie
Summary: Solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were used to comprehensively understand the volatile flavor composition of dry-rendered beef fat. The results showed that most of the volatile compounds were extracted by dichloromethane and pentane, followed by ethyl ether. Methanol extraction provided supplementary analysis results with a few volatile compounds of higher polarity. The GC-O analysis revealed that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds compared to ethyl ether and methanol extraction, indicating their effectiveness as solvents for extracting odor-active compounds.
Article
Chemistry, Applied
Flavia Izabely Nunes Moreira, Lorena Lucena de Medeiros, Leila Moreira de Carvalho, Lary Souza Olegario, Mercia de Sousa Galvao, Simone Alves Monteiro da Franca, Taliana Kenia Alencar Bezerra, Marcos dos Santos Lima, Marta Suely Madruga
Summary: This study characterized the honeys produced by stingless bees Cephalotrigona capitata and Scutellaris Latrelle in the Caatinga and Atlantic Forest biomes in terms of their chemical composition, antioxidant activity, and phenolic, volatile, and sensory profile. The honey labeled as "Mombuca similar to o" showed higher water activity, acidity, sucrose content, and organic acids content, while the honey labeled as "urucu" showed the highest fructose and glucose content. Various phenolic compounds and flavonoids were quantified, with significant amounts of epicatechin gallate, myricetin, quercetin, and procyanidin A2. The honey labeled as "Mombuca similar to o" exhibited the highest antioxidant activity. 133 volatile compounds were identified in the honeys, with terpenes and esters being the most abundant. The honey labeled as "Mombuca similar to o" had a distinct sensory profile characterized by an acid and citrus aroma and flavor, while the honey labeled as "urucu" had a more typical sweet and woody aroma and flavor. The variation in honey composition was attributed to bee species, floral species, and geographic origins.
Article
Food Science & Technology
Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, Wen Huang
Summary: Fermentation of highland barley with different mushroom strains can change the aroma profile, reducing the grassy taste and acquiring new floral, sweet, and mushroom flavors. The flavor of the fermented highland barley varies with different mushroom strains, with Morchella esculenta showing the best performance. The study suggests that fermentation with mushroom mycelium can improve the flavor of highland barley, providing innovative utilization possibilities.
Article
Environmental Sciences
Jing Wang, Meng Han, Jie Meng, Gen Wang, Fulei Lu, Zengxiu Zhai, Boyu Jing, Bo Ma, Xiande Xiao, Huanwen Cui, Zhiqiang Lu, Weifang Li
Summary: Accurately identifying key odorants in the rubber industry has become a challenging task. This study combines sensory evaluation, GC-O-MS, statistical analysis, and OAV analysis to rapidly and accurately identify 20 key odorants in different rubber product industries. The identified odorants include various compounds associated with odor pollution in the industry. An odor wheel specific to rubber product enterprises is developed, providing a novel approach for traceability and control of odor pollution.
ATMOSPHERIC POLLUTION RESEARCH
(2023)
Article
Chemistry, Applied
Lijuan Ma, Manman Gao, Linqi Zhang, Yang Qiao, Jianxun Li, Liping Du, Huiling Zhang, Hong Wang
Summary: This study investigated the aroma characteristics of high-grade Dianhong tea using various analytical methods. A total of 52 aroma-active compounds were identified, with linalool, phenylethanol, and phenylacetaldehyde being the most abundant. Sensory tests confirmed the importance of phenylacetaldehyde, linalool, geraniol, and 3-ethyl-2,5-dimethylpyrazine in contributing to the overall sensory characteristics of the tea, which were dominated by floral, sweet, and caramel-like odors.
Article
Horticulture
Xia Wang, Xiongwei Li, Mingshen Su, Minghao Zhang, Yang Hu, Jihong Du, Huijuan Zhou, Xianan Zhang, Zhengwen Ye, Xuelian Yang
Summary: The volatile organic compounds (VOCs) in eight popular peach cultivars produced in Shanghai were analyzed using gas chromatography-mass spectrometry (GC-MS), odor activity value and gas chromatograph-ion mobility spectrometry (GC-IMS). Seventy VOCs were detected, with twenty-three commonly found in all cultivars. Seventeen VOCs were identified as important for flavor evaluation, with lactones having the highest odor activity value in HJML and terpenoids in JC. Principal component analysis showed that Hikawa Hakuho (HH) and Jinchun (JC) had distinct volatile profiles. These findings contribute to understanding the aroma compositions and breeding of high-quality peach cultivars.
Article
Chemistry, Applied
Fengling Tan, Peng Wang, Ping Zhan, Honglei Tian
Summary: The aroma profiles of flat peach juice from different cultivars were analyzed using GC-MS-O, identifying key aroma-active compounds such as lactones and aldehydes. RP18 was associated with fruity and sweet attributes, while ZLP showed correlations with floral and green attributes. Aroma recombination experiment further highlighted the importance of lactones for the characteristic aroma of flat peach juice.
Article
Food Science & Technology
Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian
Summary: By investigating the aroma profiles of different varieties of pomegranate juice, key aroma compounds were identified, which contribute significantly to the overall aroma of pomegranate juice.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Applied
Kathrin Vollmer, Michael Czerny, Ana Luciea Vaesquez-Caicedo, Salima Varona Iglesias, Jan Frank, Reinhold Carle, Christof Bjoern Steingass
Summary: The study found that PCT technology can avoid the off-flavors in pineapple juice, but repeated use of PCT treatment can result in increased loss of volatile compounds.