Flavour and Fragrance Journal最新文献

Cinnamon is widely recognised for its distinct flavour and potential health benefits, making it an important subject of study in food and nutraceutical fields. To understand the mechanism of cinnamon flavour release as a fundamental step in its flavour perception from high-amylose corn starch microcapsules, the release of cinnamaldehyde under in vitro mouth conditions was studied using a 3D numerical model. Additionally, predicting cinnamaldehyde release in all three phases simultaneously was developed in COMSOL Multiphysics 5.6. To validate the developed model, cinnamaldehyde release profiles were prepared under simulated mouth conditions using headspace analysis by the SPME-GC–MS procedure. High R² (0.997) and low RMSE (1.78E-06) values, along with good convergence results, confirmed this simulation as a precise numerical model. The effects of cinnamaldehyde initial load, cinnamaldehyde diffusivity and shear rate were also probed, revealing the model to be more sensitive to the microcapsules' properties. This study provides a valuable framework for designing controlled release systems for flavouring agents, with significant implications for food and nutraceutical industries.

Essential oil from fennel plant (Foeniculum vulgare Mill) is a useful source of natural raw materials due to its biological characteristics; therefore, it is used in the pharmaceutical and food preservation sectors. Plant parts have a major impact on the physiology, metabolism, synthesis and variability of essential oils. The aim of this investigation was to describe the essential oil composition of fennel, which was produced from leaves, umbels, verdant fruits and ripe fruits. It is clear that the highest levels of essential oil output (1.79% or 1.21 g plant⁻¹) were produced by ripe fruits, afterwards, verdant fruits (0.79% or 0.30 g plant⁻¹), then leaves or umbels (0.24% or 0.10 g plant⁻¹). The principal constituents of fennel essential oil that were extracted from different portions were estragole (118.80–964.81 mg 100 g⁻¹), limonene (128.02–681.99 mg 100 g⁻¹), fenchone (8.16–30.43 mg 100 g⁻¹) and γ-terpinene (18.00–34.01 mg 100 g⁻¹); while the majority belonged to the class of oxygenated monoterpenes (130.56–1016.72 mg 100 g⁻¹). Essential oil obtained from ripe fruits resulted in the greatest values of major components and major chemical class. This study indicated that differences in fennel essential oil were caused by the subordination of fennel plants to plant parts, and hence, its biological activities were impacted.

The present study aimed at investigating and modelling the release behaviour of encapsulated d-limonene from electrosprayed Alyssum homolocarpum seed gum (AHSG) nanoparticles. For this purpose, release profiles of d-limonene from 10% or 20% loaded nanocapsules were obtained in deionised water and simulated mouth conditions by a spectrophotometric method. The experimental results showed that complete release takes ranging between 7 and 15 min, depending on the d-limonene loading and type of release medium. A gradual increase in the flavour release rate over time without initial burst revealed there are several phenomena involved in the release process due to the hydrophilic nature of AHSG nanocapsules. Based on these findings, a mechanistic approach modelled flavour diffusion as a transport process of combined matrix swelling and erosion mechanisms. The model parameters were obtained via best fitting procedure applying simulated annealing (SA) algorithm. The good correlation between the predicted and experimental results of d-limonene release confirmed validation of the developed model. The simulation results showed that although matrix erosion contributes more than diffusion process in d-limonene release from AHSG nanocapsules, the model describing the release mechanism as only governed by the erosion is not able to provide accurate predictions of flavour release as compared to the coupled model.

This study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound-assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90-day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC-DAD and quality indicators like acidity value (AV), p-anisidine value (p-AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p-AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir-flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers.

This study aimed to assess the geographical variation in the content and chemical composition of Cupressus torulosa needles essential oil across different locations in the Himalayan region of India. The methodology involved the collection of needles from 14 distinct locations, followed by hydro-distillation using a Clevenger-type apparatus. Qualitative analysis was conducted using gas chromatography–mass spectrometry (GC–MS), while gas chromatography with flame ionisation detector (GC-FID) was employed for quantitative analysis. The GC–MS analysis identified a total of 57 compounds, with oxygenated monoterpenes and monoterpene hydrocarbons being the dominant chemical constituents, ranging from 22.5% to 63.01% and from 10.39% to 63.95%, respectively. Terpinen-4-ol emerged as the major compound, with concentrations ranging from 101.2 ± 45.7 μg/mg to 393.8 ± 12.5 μg/mg across different locations, with the highest concentration observed in the Dehradun location. The application of t-distributed stochastic neighbour embedding (t-SNE) analysis and hierarchical cluster analysis (HCA) revealed the presence of five distinct chemotypes within the essential oil, characterised by different combinations of chemical constituents. These chemotypes were identified as terpinen-4-ol/limonene, terpinen-4-ol/sabinene, terpinen-4-ol, terpinen-4-ol/umbellulone, and terpinen-4-ol/totarol chemotypes. This research serves as a foundational framework for future investigations aimed at harnessing the unique properties of different chemotypes for specific purposes, potentially facilitating the successful commercialization and utilisation of C. torulosa needles essential oil.

The chorda tympani nerve (CTN) plays a significant role in taste transmission and salivary secretion. Due to its course in the tympanic cavity and its relation to the ossicular chain, there is a high risk of iatrogenic damage to the CTN during otologic surgeries. This study aimed to assess the impact of different handling methods of the CTN during endoscopic ear surgery on patients' taste perception. A cohort study conducted from 2022 to 2023 in a tertiary hospital involved participants undergoing various types of endoscopic ear surgeries. Based on intraoperative handling of the CTN, participants were divided into three groups: intact, traction (subdivided into mild, moderate and severe traction subgroups) and transection (subdivided into transection without tension, with tension and tearing subgroups). Taste tests were administered from 1 day before surgery to 6 months postoperatively. Endoscopic ear surgery for treating ear pathologies. Taste test scores, other relevant symptoms. Significant differences were observed in the incidence and recovery time of taste dysfunction across groups. The rate of taste abnormalities and recovery time increased with the degree of traction; the severe traction and transection subgroups showed the highest rates of abnormalities and cases of incomplete recovery. In terms of disease type, patients with chronic suppurative otitis media and cholesteatoma showed significant differences in preoperative taste status, abnormality rates and recovery times compared to patients with non-inflammatory ear diseases. General sensory abnormalities of the tongue were mainly found in moderate-to-severe traction subgroups and all transection groups, often accompanying taste reduction or loss. Some patients in the transection group experienced only numbness or both increased taste sensation and numbness. The study underscores the importance of delicate handling of the CTN in endoscopic ear surgery, especially in patients with inflammatory middle ear diseases. It suggests minimising severe traction injuries and considering early and accurate transection to reduce traction injuries when preservation is challenging; any manipulation of the CTN should be avoided in patients with non-inflammatory conditions. This research provides valuable theoretical support for clinical practice.

The mammalian olfactory system is one of the most precocious sensory systems during development and is innately endowed with versatile functions distinct from other sensory systems. Perception of time-locked olfaction-related stimuli quickly from the external environment and encoding them accurately via the olfactory system is paramount for the survival and reproduction in the animal kingdom. The olfactory system of mammals encompasses the main and accessory parts. As one key component of the ventral striatum, the olfactory tubercle (OT), is also an important as well as indispensable sub-region of the main olfactory system and plays a crucial role in the central processing of odours. The OT also serves as a hub linking the olfactory system with the reward system in the brain. Although extensive research has underscored the involvement of the ventral striatum in the reward and punishment process as well as motivational behaviour, the encoding mechanism of neural circuits engaged in odour detection and recognition by the OT is still largely unknown. Herein, we make a brief overview of the olfactory system and underscore the crucial role of olfactory receptors in odour detection. We also emphasize the structural and functional characterisations of the OT and corresponding neural circuits involved in odour processing.

Asafoetida is an oleo–gum-resin mainly obtained from Ferula foetida in eastern Iran, which is employed for the treatment of stomachaches, acid reflux, nervous system disorders and respiratory diseases. Asafoetida has attracted the attention of researchers due to its sulfide compounds and their proven effects on respiratory illnesses. In this study, the shelf stability of supplement of F. foetida's oleo–gum-resin by quantifying two key sulfide compounds including E/Z-sec-butyl propenyl disulfane and E/Z-(methylthio)propyl 1-propenyl disulfane was evaluated by ¹H NMR (qH NMR) and gas chromatography–mass spectrometry (GC–MS). The similar results were obtained in both qH NMR and GC–MS methods. The qH NMR method showed good linearity in the ranges of 2–12 mg/mL for E/Z-sec-butyl propenyl disulfane and 2.2–17 mg/mL for E/Z-(methylthio) propyl 1-propenyl disulfane with a correlation coefficient of 0.99 and acceptable stability (RSD% ≤ 2.72%) for the quantification of the compounds. Therefore, despite the volatility of disulfide compounds and according to the results, the qH NMR method could be considered adequate method for quantifying these compounds in supplements containing the volatile components that requires extra extraction steps before analyses by other method.