Article
Agriculture, Multidisciplinary
Jingtao Zhou, Chang He, Muxue Qin, Qianqian Luo, Xinfeng Jiang, Junyu Zhu, Li Qiu, Zhi Yu, De Zhang, Yuqiong Chen, Dejiang Ni
Summary: Fermentation is crucial for the formation of black tea aroma, and the key aroma components include phenylacetaldehyde, (E,E)-2,4-heptadienal, and geraniol. The degree of fermentation and the presence of additives contribute to the differences in black tea aroma.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Sarah Warner, Danielle M. Trudelle, Thien H. Nguyen, John P. Munafo Jr
Summary: This study identified 27 odorants in Chardonnay marc stems and determined the key odorants. The research also found that the skins contributed mostly to hay, floral, and fruity attributes of the whole marc, while the seeds contributed mostly to the fatty attribute and the stems had a minor contribution.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Chemistry, Analytical
Juliane Elisa Welke, Karolina Cardoso Hernandes, Karine Primieri Nicolli, Janaina Aith Barbara, Aline Camarao Telles Biasoto, Claudia Alcaraz Zini
Summary: The human nose is used as a detector in gas chromatographic analysis to evaluate aroma-related compounds in wine, with olfactometric techniques assisting in describing and identifying odor compounds. Different gas chromatography methods are used to analyze coeluted compounds and trace components, while combining instrumental techniques with sensory analysis provides more accurate information on wine aroma. Recent advances in olfactometric methods and analytical techniques have contributed to a better understanding of wine aroma profiles.
JOURNAL OF SEPARATION SCIENCE
(2021)
Article
Chemistry, Applied
Hui -Ju Liu, Mingchih Fang
Summary: This study investigated the volatile components of roasted mullet roe using headspace-solid-phase microextraction coupled with gas chromatography-olfactometry and aroma extract dilution analysis. Both the roasting time and temperature were found to be important parameters in aroma generation. Acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants in raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. The flavor profile of the water extract and defatted residue reaction models were most similar to that of roasted mullet roe, with Maillard reaction playing a key role in flavor generation.
Article
Chemistry, Applied
Yaozheng Liu, Dylan C. Cadwallader, MaryAnne Drake
Summary: The flavor of pea proteins was characterized using sensory analysis and volatile compound analyses. Seven sensory attributes were identified, including cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. The study also identified key aroma-active compounds in pea proteins. This research can be helpful for product development and flavor masking of pea protein applications.
Article
Food Science & Technology
Xiao Zhang, Jianping Wei, Shiyu Zhao, Hang Jia, Chunfeng Guo, Zhouli Wang, Zhenpeng Gao, Tianli Yue, Yahong Yuan
Summary: The key aroma compounds were found to be the main factor contributing to the flavor differences between commercial soybean paste and traditional soybean paste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Panpan Chen, Yue Liu, Jihong Wu, Bing Yu, Hu Zhao, Mingquan Huang, Fuping Zheng
Summary: This study systematically explores the key odorants of Jiugui-series Baijiu (Y and R) and successfully simulates their overall aroma profiles. Several aroma compounds were first reported in this study, and some key aroma compounds were identified.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Rahil Ghadiriasli, Mohamed A. A. Mahmoud, Maria Wagenstaller, Jan-Willem van de Kuilen, Andrea Buettner
Summary: Oak wood contains aroma-active compounds that significantly impact the quality of alcoholic beverages and vinegars. The chemical composition of cooperage oak varies based on toasting and seasoning, but it's unclear if the odor of oak differs by geographical regions. This study analyzed the odor profiles of natural oak samples from Germany, Austria, and Hungary, identifying fatty acid degradation products as the majority of odorants. The research revealed differences in odor between oak samples from different growth regions, with Hungarian oak showing the highest separation rate in sensory evaluation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Charles F. Forney, Songshan Qiu, Michael A. Jordan, Dylan McCarthy, Sherry Fillmore
Summary: This study compares the aroma chemistry of lowbush and highbush blueberries, finding that lowbush blueberries have more consistent and fruity aromas compared to highbush blueberries.
Article
Chemistry, Analytical
Ying Zhang, Bei Gao, Luis Valdiviez, Chao Zhu, Tara Gallagher, Katrine Whiteson, Oliver Fiehn
Summary: Stable isotope tracers are commonly used with gas chromatography coupled to mass spectrometry for enzyme activity and metabolic pathway studies. In this research, three commercially available instruments were used to analyze samples from a stable isotope labeling study on Rothia mucilaginosa metabolism. The study found that all three GC-MS instruments can be used for stable isotope tracing studies, with high-resolution GC-QTOF MS offering additional capabilities in identifying the chemical structures of unknown compounds.
ANALYTICAL CHEMISTRY
(2021)
Article
Food Science & Technology
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz
Summary: This study investigated the aroma-active compounds of lupin protein isolate with and without fermentation by Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus, showcasing how different microbial strains can alter the aroma profile of lupin protein isolates during fermentation.
Article
Chemistry, Applied
Xueqian Su, Yun Yin
Summary: The aroma compounds in Cascade and Chinook hops from different Virginia locations were analyzed using GC-MS-O and AEDA, revealing differences in quantity and content of various aroma compounds. This suggests potential influences of environmental factors and agronomic practices on hop aroma quality.
Article
Biochemistry & Molecular Biology
Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin
Summary: Various extraction methods were used to analyze the relationship between aroma components in clam soup and perception, resulting in the identification of 119 volatile compounds. The significant impact of 14 key odorants on aroma perception was verified, providing valuable insights for aroma research in aquatic food and clam product processing.
Article
Chemistry, Multidisciplinary
Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao, Jinyuan Sun
Summary: This study analyzed the key aroma compounds of Nongxiangxing Baijiu from different regions and found that these compounds significantly contribute to the flavor characteristics of Nongxiangxing Baijiu, potentially explaining the differences in flavor profiles of Nongxiangxing Baijiu from distinct regions.
Article
Chemistry, Analytical
Esther S. Breuninger, Julie Tolu, Sylvain Bouchet, Lenny H. E. Winkel
Summary: Although oceans play a crucial role in the global selenium cycle, there is limited quantitative information available on selenium concentrations and speciation in marine environments. This study developed a sensitive method using species-specific isotope dilution gas chromatography coupled to inductively coupled plasma mass spectrometry (ID-GC-ICPMS) to determine the different selenium chemical fractions in seawater, allowing for the measurement of selenium concentrations in brackish and marine systems.
ANALYTICA CHIMICA ACTA
(2023)
