Flavour and Fragrance Journal最新文献

Coriander (Coriandrum sativum L.), a widely cultivated herb in the Apiaceae family, is valued for its culinary, medicinal and essential oil properties. Enhancing the growth, yield and quality of coriander is of growing importance due to increasing demand in food and pharmaceutical industries. In recent years, biostimulants have emerged as promising tools in sustainable agriculture, known for their eco-friendly nature. This study evaluated the effects of three biostimulants viz., Phytocil, humic acid and seaweed extract, on growth, yield and quality of coriander using RBD with eight treatments and three replications. Chlorophyll, protein and ascorbic acid contents were evaluated using SPAD, Folin-Lowry and DCPIP methods, respectively. Biostimulant applications improved plant performance across all treatments, especially T3 and T4. Growth parameters like plant height (T4—61.33), branching (T3—13.55) and leaf area index (T4—0.1408) were enhanced with biostimulant applications. In terms of yield characteristics, T3 produced the highest number of umbels per plant (16.12), maximum seed yield (465.42 kg ha⁻¹) and highest harvest index (32.50%), which is followed by T4. Biochemical analyses showed that T4 enhanced chlorophyll content (30.91 SPAD), ascorbic acid (27.78 mg 100 g⁻¹), protein content (3.05%) and essential oil yield (0.43%), with T3 also performing strongly. GC–MS analysis of essential oil from Phytocil and humic acid-treated plants identified 60 unique compounds, with 40 shared between the two profiles. Statistical and enrichment analyses revealed a significant difference in essential oil composition, with Phytocil promoting higher metabolite production. These results indicate the potential of biostimulants, especially Phytocil, for broader agricultural applications in coriander and other Apiaceae crops, improving productivity and maintaining quality standards.

Coagulant is a critical ingredient in the tofu production process, which obviously affects the quality of tofu and soy whey. The effect of different coagulants, including calcium sulfate (CS), magnesium chloride (MC), glucono-δ-lactone (GDL), and fermented soy whey (FSW), on the qualities of soy whey was investigated. The soy whey produced with FSW exhibited higher contents of protein and flavonoids. The CS soy whey exhibited higher emulsion stability, higher suspension stability, smaller particle size, and lower zeta potential. The sensory flavours of CS and MC soy whey were found to be more intense, particularly the beany flavour and grease odour. Moreover, GDL soy whey exhibited a higher sourness and astringency. The orthogonal partial least squares discriminant analysis (OPLS-DA) indicated a correlation between sensory flavours and multiple volatile flavour compounds, with 1-octen-3-ol, hexanal, nonanal, and 2-ethyl-furan being identified as the main compounds contributing to soy whey aromas.

Floral volatiles are vital volatile organic compounds (VOCs) emitted by plants, playing key ecological roles in defence, pollinator attraction, and seed dispersal. The composition and emission of floral volatiles are shaped by genetic, environmental, and ecological factors, making them a dynamic and adaptive element of plant survival. Beyond their ecological functions, VOCs significantly influence crop quality and are integral to the production of food, beverages, cosmetics, perfumes, and pharmaceuticals. Floral scents consist of diverse VOCs primarily classified into terpenoids, phenylpropanoids/benzenoids, aliphatics, amino acids, and fatty acid derivatives. Numerous genes and transcription factors have been identified as key regulators in the biosynthesis and fusion of these volatiles. In this review, we consolidate recent advances in the composition, function, and regulatory mechanisms of floral plant volatiles. We also highlight unresolved challenges and future research directions, offering valuable insights into the enhancement and translational potential of floral plant VOCs.

The Yunnan Province is the primary coffee-growing region in China. In this study, the flavour components of seven arabica coffee varieties in Yunnan were detected by headspace solid-phase microextraction-gas chromatography time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) and a total of 178 volatile components were annotated. There were 31 aroma compounds with 1 ≤ rOAV < 100 and 41 aroma compounds with rOAV ≥ 100. According to the aroma characteristics, defined by the relative odour activity value (rOAV) ≥ 1, the arabica coffee in Yunnan primarily exhibits fruit, sour, nut and floral aromas. Particularly, the isobutyl acetate and n-butyric acid found in Bourbon varieties enhance its fruit and sour aromas. In contrast, Geisha has a prominent floral aroma. Additionally, the 2,3-dimethyl-5-methylpyrazine present only in Catuai significantly contributes to its nutty aroma. The present results provide a valuable theoretical basis for understanding the aroma characteristics of different varieties of arabica coffee and their key underlying components.

This study explores the essential oils (EOs) of Rosa hemisphaerica (RH), Rosa villosa subsp. mollis (RV) and the newly identified hybrid Rosa ozcelikii (RO). The major components of the EOs were found to be nonadecane (22.45%), viridiflorol (19.37%) and heneicosane (11.72%) in RH; α-muurolene (14.72%), σ-cadinene (17.88%) and farnesol (9.94%) in RV; and heptacosane (27.63%), heneicosane (12.42%) and α-citronellol (11.90%) in RO. Antibacterial activities were evaluated using the disc diffusion method. The EOs demonstrated moderate antibacterial effects: RV and RH exhibited inhibition zones of 8.0 ± 0.4 mm against Pseudomonas aeruginosa, while RO showed stronger activity with inhibition zones of 11.0 ± 0.5 mm against Staphylococcus aureus, 12.0 ± 0.4 mm against Clostridium perfringens and 9.0 ± 0.5 mm against Bacillus cereus. These findings highlight the chemical diversity and potential therapeutic applications of these Rosa species, emphasising their relevance in the search for natural antimicrobial agents.

Vegetable oil adulteration in essential oils is a common practice to increase artificially the volume of production of these natural raw materials and reduce the production cost. With the case study of cypriol oil, an overview of the different analytical tools was established to identify the fraud. The analytical strategy implemented analytical approaches suitable for the detection of heavy compounds such as triglycerides in vegetable oils to detect at least 3% of addition. This methodology includes stable isotope analyses IRMS δ¹³C, thermogravimetric analyses, spectroscopic techniques (FTIR and NMR) and the study by GC–MS (high temperature columns and derivatization). Depending on the adulteration performed, some techniques will be more effective. δ¹³C measurement is useful for the authentication of essential oils from C₄ plants; thermogravimetric analysis is the simplest to implement and allows for a quick detection of fraud but does not allow for the identification of the adulterant, in which case a complementary spectroscopic analysis will be necessary.

Dried tangerine peel, also called ‘Chenpi’, the dried ripe peel of Citrus reticulata Blanco aged for several years, is highly valued for its rich essential oil content, which imparts a distinctive aroma widely utilised in food, textiles, cigarettes and other industries. In the study, the primary chemical constituents of dried tangerine peel essential oil (DTPEO) were identified using Gas Chromatography–Mass Spectrometry (GC–MS). Taking advantage of the multiple adsorption sites and high specific surface area of starch-based hypercrosslinked polymers, the DTPEO loading efficiency of 18.4% was achieved. The auto-oxidation of dopamine was employed to form a polydopamine (PDA) layer on the surface of these polymers, enhancing the stability of the encapsulated DTPEO at room temperature. The slow-release experiments indicated that a significant release of flavour molecules occurred only at 250°C, demonstrating promising potential for applications in aroma release during the heating processes. Theoretical calculations revealed that the interaction between the four most abundant fragrance molecules of DTPEO and the adsorption sites of the starch-based polymers was governed by hydrogen bonding, electrostatic interactions and van der Waals forces.

Soy sauce possessing national geographical indications is often characterised by distinctive flavours, enhanced nutritional value, and significant cultural relevance. However, current research on the aromatic components of Chinese geographical indication soy sauce, particularly regarding their molecular interactions with olfactory receptors, remains relatively limited. In this study, volatile organic compounds (VOCs) in soy sauce were extracted using headspace solid-phase microextraction and subsequently analysed via gas chromatography–mass spectrometry. The characteristic aroma components were investigated employing chemometrics and relative odour activity value methodologies, while the interaction mechanisms of these key aromatic compounds with broad-spectrum olfactory receptors were examined through molecular docking technology. There were significant differences in the composition and content of VOCs among different soy sauce samples. Correlation analysis, principal component analysis, and cluster analysis have been successfully used to explore the similarities and differences in volatile component profiles of various soy sauces. Five key aroma compounds were screened, including 2-phenylethanol, trimethylpyrazine, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and eugenol. The molecular docking results indicated that hydrogen bonding, hydrophobic interactions, and π-π stacking play crucial roles as driving forces between these key aroma compounds and olfactory receptors.

The objective of this study was to investigate the chemical composition of the essential oil extracted from the above-ground parts of Artemisia Vestita. Additionally, the study also aimed to evaluate its insecticidal activity against adult Lasioderma serricorne and its antimicrobial activity against six common pathogenic bacteria. The results of gas chromatography–mass spectrometry (GC–MS) analysis showed that the EO of A. vestita contains 21 kinds of components, accounting for 99.72% of its total composition. The primary constituents of the composition were eucalyptol and chrysanthone, accounting for 33.12% and 33.15% of the total, respectively. In addition, 2-camphanone accounted for 16.92%. Regarding insecticidal efficacy, the experimental results indicated that the essential oil of A. vestita exhibited a significant insecticidal effect against L. serricorne after a treatment duration of 24 h, predominantly in terms of contact activity (LD₅₀ = 10.321 g/adult) and fumigant activity (LC₅₀ = 24.307 μg/L air). In the study, the antibacterial activity of the EO of A. vestita was tested against six common pathogens, including the diameter of the ring of inhibition, minimum inhibitory concentration, minimum bactericidal concentration, cell membrane integrity test and kill-time analysis. The test results showed that all six bacteria showed obvious antibacterial ability. Moreover, after treatment with A. vestita EO, the concentration of bacterial liquid was significantly reduced over time, and the EO led to the disruption of bacterial structure, which further led to the release of cellular contents (DNA/RNA, proteins), and ultimately to the death of the bacteria.