Flavour and Fragrance Journal最新文献

Coffee, a popular beverage worldwide, requires thorough quality assessment to ensure its authenticity and meet consumer demands. Traditional methods in the industry are often subjective, expensive, and time-consuming. This study used a compact, portable electronic nose (e-nose) with machine learning models to classify and distinguish between civet and non-civet roasted beans. The polynomial feature extraction method was used to extract important parameters from the sensor response and improve system performance. Classification models like linear discriminant analysis (LDA), logistic regression (LR), quadratic discriminant analysis (QDA), and support vector machines (SVM) were applied to classify the samples. Among these, the LDA model with polynomial features yielded the highest validation and test accuracies, with values of 0.89 ± 0.04 and 0.93, respectively. This was higher than the statistical feature methods, which obtained validation and test accuracies of 0.80 ± 0.07 and 0.87, respectively. The acquired e-nose results were correlated with compound concentrations in roasted coffee beans measured by gas chromatography–mass spectrometry (GC–MS). These findings demonstrate the e-nose system's promising potential to effectively distinguish civet from non-civet roasted coffee beans based on their aroma profiles using polynomial feature extraction methods.

The limited availability of raw materials for cigarette aroma, particularly in emerging spices, highlights the need for proactive research in exploring and utilising new flavours. Pyrrole derivatives are an important class of five membered nitrogen-containing heterocyclic compounds with beautiful aroma and excellent biological activity. By synthesising 2-(2,5-dimethyl-1H-pyrrol-1-yl)-4-methylpentanoic acid using the Paal–Knorr reaction followed by esterification reactions, novel pyrrole ester fragrances (5a and 5b) were obtained for further investigation. The two synthesised compounds were characterised using nuclear magnetic resonance spectroscopy (¹H and ¹³C NMR), infrared spectroscopy (IR) and high-resolution mass spectrometry (HRMS). Furthermore, the thermal properties, smoke transfer behaviour and antioxidant capacity of compounds 5a and 5b were evaluated. Thermogravimetric analysis (TG) revealed that compounds 5a and 5b exhibited major mass loss phases between 124.3°C–450°C and 116.8°C–450°C, respectively, with mass loss rates of 80.58% and 95.45%. Pyrolysis (Py) of compounds 5a and 5b resulted in the formation of eight and nine compounds, respectively. Moreover, the transfer rates of mainstream smoke particles from flavour additives 5a and 5b in tobacco shreds were higher compared with cigarette paper flavouring. Compound 5a demonstrated slightly higher antioxidant activity involving 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radicals (•OH) and superoxide anion ($��·�O_2^{-}�$) than compound 5b. These findings support the development of new tobacco flavours and fragrance components and encourage further practical investigations.

The investigation of the thermal release properties of flavours under heating conditions is essential for their application in related products. Herein, the thermal release processes of six typical aldehyde flavours with different boiling points were evaluated via thermogravimetric-derivative thermogravimetric (TG-DTG) and differential scanning calorimetry (DSC). To further study the relative proportions of prototype evaporation and the pyrolytic products under heating conditions, we developed a temperature-controlled tube furnace combined with thermal release products capturing device to simulate the pyrolysis process of aldehyde flavours under temperature of 350°C and three atmospheres (9%, 21% oxygen and 100% nitrogen), respectively. The TG-DTG curves showed that the selected flavours exhibited different thermal weight loss processes in terms of temperature range, initial release temperature (T_i), temperature at maximum weight loss rate (T_max) and final release temperature (T_f). The T_max of six aldehyde flavours was located between 173.73°C and 269.12°C depending on the thermal stability. Among them, cinnamaldehyde and p-anisaldehyde possessed the lowest and highest comprehensive release index (CRI) values of 1.07 × 10⁻³%/(min × ^oC²) and 9.81 × 10⁻³%/(min × ^oC²), respectively. Meanwhile, DSC analysis showed that all aldehyde flavours exhibited different heat absorption behaviour, and the enthalpy changes ranged from 236.10 to 393.80 J/g. According to the distribution of released pyrolytic products, the selected flavours can be classified as stabilised aldehydes and significantly pyrolytic aldehydes, and the heating atmospheres exhibited an obvious effect on the thermal release behaviour of aldehyde flavours. In addition, the possible pyrolysis schemes of significantly pyrolytic aldehydes were proposed based on the molecular structure.

Intersectional hybrids of Paeonia (Paeonia Itoh hybrids) have rich colours and strong fragrance, combining the advantages of sect. Moutan and sect. Paeonia, and have great economic value and development potential. However, there have been few studies on the floral fragrance components of intersectional hybrids of Paeonia. In this study, the types and contents of volatile components of 20 intersectional hybrids of Paeonia were conducted. A total of 53 floral volatiles were identified though gas chromatography–mass spectrometry (GC–MS) analysis, with linalool, nonanal and phenylethyl alcohol as the main floral components. Based on the compound contents and odour activity values (OAVs) analysis, the 20 cultivars were classified into four aroma types: a floral scent, a fresh floral scent, a floral with spicy scent and a fruity scent. ‘Magical Mystery Tour’ had the highest volatile compound contents and OAVs, and had potential for exploitation. This study provided a theoretical reference for the selection of parents for flower fragrance breeding of Paeonia Itoh hybrids.

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.