Flavour and Fragrance Journal最新文献

Ocimum tenuiflorum has a characteristic spicy, sweet and green aroma and has been used as a medicinal herb for various diseases in Ayurveda systems. This study aimed to investigate the aroma-impact components and antioxidant activity of the essential oil from O. tenuiflorum leaves, grown in Sri Lanka, which was obtained by hydrodistillation. The volatile compounds in the essential oil were measured by gas chromatograph–mass spectrometry. The major components were caryophyllene oxide (23.8%), β-caryophyllene (18.2%), germacrene D (14.6%), α-copaene (14.4%) and eugenol (10.0%). The characteristics of aroma components of the essential oil were determined by gas chromatography–olfactometry and aroma extract dilution analysis. Eleven compounds, including eugenol, rotundone, β-damascenone, linalool and geraniol, were identified as aroma-impact components of the essential oil. Among them, the dominant components were identified as eugenol, rotundone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, coumarin and vanillin, which were quite different from the results of chemical analysis. The antioxidant activity of the essential oil was evaluated by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation scavenging activity and β-carotene bleaching assays. All results showed that the essential oil exhibited strong antioxidant activity, and antioxidant-active components were proved to be eugenol by column chromatography. Furthermore, the presence of new antioxidant compounds other than eugenol, which had previously been reported, was also revealed. Therefore, the essential oil from O. tenuiflorum leaves has great potential as a resource in the cosmetics and food industries.

Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analysed by aroma extract dilution analysis (AEDA) and gas chromatography–mass spectrometry-olfactometry (GC–MS-O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples respectively. The alcohols, followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma-active compounds were detected in the samples using GC–MS-O. Based on the flavour dilution (FD) factor, the most potent aroma-active compounds were ethyl caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odours), isoamyl acetate (FD = 2048, OAV = 2491, apple odour), hexyl acetate (FD = 1024, OAV = 1355, green odour), and isoamyl butyrate (FD = 1024, OAV = 932, green-fruity odour) for the salted Jben sample and ethyl caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odour activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC–MS-O results were also consistent with the results of sensory analysis of the Jben samples.

Carvol and carvone are oxidation products from the natural product limonene. They are important raw materials for the flavours and fragrances industry and also act as pharmaceutical active ingredients. Orange waste peels possibly represent an attractive source for limonene, but studies on valorizing orange peel wastes are rare. In this study, we report a new enzymatic cascade system for the in-situ conversion of limonene from orange peel into valued-added carvol and carvone. The use of deep eutectic solvents (DES) allows for efficient in-situ extraction of limonene from waste orange peels. We propose a dual function use of DES as solvent for the extraction and the biocatalytic oxidation of limonene as well as cosubstrate to promote the oxidation reaction. Using ChCl-Pro-H₂O DES for the extraction of limonene from waste orange peels, approximately 17 milligrams of limonene per gram of orange peel was achieved at 40°C for 24 h. Then, with ChCl-Pro-H₂O DES as the extractant and reaction medium, a cascade reaction system of choline oxidase (ChOx) and unspecific peroxygenase (UPO) was established to catalyse the conversion of limonene into carvol and carvone. The concentration of the final products was up to about 1.6 mmol L⁻¹. This study showed a biocatalytic transformation pathway and provides technical support for the high-value utilization of waste in orange peel.

In the last decade, some wine producers have re-evaluated the role of micro-oxygenation guaranteed by the porosity of the earthenware in the fermentation and refinement phases and, thus, the potential and limitations of this technique on the flavour and aromatic profile of wine need further investigations. The wine volatile profile was analysed by headspace solid phase microextraction coupled with gas chromatography—mass spectrometry, and the volatile compound percentages in Sangiovese and Cabernet Franc vinified in Stainless Steel Containers and in amphorae over time were compared. Results showed that the in-amphorae vinification enhances the aromatic components of the Cabernet Franc wine, while there is no substantial difference for Sangiovese wine. A metabolomic approach was also attempted for the first time, and the NMR analysis highlighted a difference between the spectra of the samples vinified in-amphorae with respect to those vinified in steel suggesting a potential new approach to obtain a significant traceability.

Evening primrose oil (EPO) is rich in linolenic acid, which has important physiological activity and attracted more and more attention. As a cold sterilization technology, irradiation is widely used in food preservation. However, the effect of irradiation on the flavour quality of EPO is unclear. The volatile aroma compounds examined by gas chromatography-mass spectrometry (GC-MS), combined with the odour activity value, are used to identify important odours in EPO. Principal component analysis (PCA), cluster heatmap analysis, and orthogonal partial least squares discriminant analysis are used to analyse the data to illustrate the impact of different radiation doses. The results show that the types and composition of volatile substances have changed, among which aldehydes have increased the most. Hexanal, (E,Z)-2,4-decadienal, and (E)-2-octenal, 1-octen-3-ol were confirmed to play an important role in the formation of the green, fast, oily, and fishy aroma profile of EPO. In addition, the cluster analysis and PCA analysis showed that the flavour of 5 and 10 kGy was similar, but it was different from that of 1 kGy. In general, after the irradiation treatment, the flavour quality of EPO deteriorates, and the content of undesirable flavour substances increases. Additionally, the potential formation pathways and mechanism of volatile compounds were discussed. The research will help us to understand the change of the violate compounds under the γ-irradiate process.

Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geographic source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analysed by headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component analysis distinguished three sample groups by geographic source. The aroma of cili juice from each location was characterized by quantitative descriptive analysis using six odour descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geographic source significantly influenced the intensity of the sweet/fruity and floral notes. Odour activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alcohol and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odour active amounts and provide the first evidence of the impact of geographic source on the aroma and flavour of cili.

Two commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.

Numerous studies indicate that the efficiency of microwave extraction, a popular method for extracting essential oil, needs to be improved. In this study, we used fennel (Foeniculum vulgare) as the focused species, extracted its essential oil using three methods, including traditional hydrodistillation (HD), single-cooled microwave extraction (SCME) and dual-cooled microwave extraction (DCME), and then tested the chemical composition and antibacterial activity of the essential oils. The optimum parameters of DCME were liquid-solid ratio 5.6 mL/g, extraction time 27 min and irradiation power 600 W. The yield of fennel essential oil raised to 1.172%. The composition of essential oils obtained by both SCME and DCME was obviously different from that obtained by HD, such as higher monoterpene hydrocarbons in SCME and higher oxygenated monoterpenes in DCME. Furthermore, Salmonella Typhimurium and Escherichia coli were the most sensitive to fennel essential oil, followed by Staphylococcus aureus and Listeria monocytogenes. The activity of essential oil from different methods against four bacteria strains was similar. Our founding revealed that the improved microwave extraction greatly raised the yield of fennel essential oil, retained its fragrance and antibacterial activity. Overall, this study provides a theoretical basis for the separation and application of essential oils from natural aromatic plants.

Gas Chromatography/High-Resolution Mass Spectrometry (HRMS) was used to identify new compounds in Rosa damascena and Rosa centifolia absolutes. These compounds were esters derived from the main alcohols of rose absolute (phenylethyl alcohol, geraniol, citronellol, nerol, and (E,E)-farnesol). Based on low-resolution mass spectrometry (LRMS) and HRMS data of rose absolutes, hypotheses were first formulated. In a second stage, the standards of these candidate structures were synthetized and analyzed by LRMS using apolar and polar columns. LRMS spectra of these standards, and apolar and polar retention indices (RI) were compared with those of candidate structures. Only four out of nineteen molecules were validated by these three criteria mostly due to an important difference of polar RIs between the standards and the compounds detected in rose absolutes. In a third stage, absolutes were spiked with synthesized standards and were analyzed by HRMS on both apolar and polar columns to confirm the presence of these candidate structures. Finally, 19 new compounds were identified in Rosa damascena and Rosa centifolia absolutes.

A predictive tool called COSMO-RS, Conductor-Like Screening Model for Real Solvents, based on quantum chemistry, dielectric continuum models, electrostatics surface interactions, and statistical thermodynamics, has been used to predict five key physicochemical properties of raw materials used in perfumery industries. The prediction of boiling point (BP), octanol-water partition coefficient (log P), vapor pressure (VP), water solubility (WS), and Henry's law constant (HLC) of fragrance molecules has been validated with a reference data set of 166 organic compounds. Knowing these properties for a fragrance molecule is essential and being able to predict them precisely can be particularly useful in the development of new molecules or in the replacement of controversial molecules regarding safety issues without compromising the overall hedonic accord. Finally, mapping the vapor pressure versus the Henry's law constant and the octanol-water partition coefficient consistently predicts the note class of the molecules useful for release comparison of captives.