Flavour and Fragrance Journal最新文献

Nowadays, traditional food/ethnic foods have vanished from the diet of majority of young people. There is a need to preserve endangered and rarely used fermented food items to maintain the good health of future generations. Therefore, there is a scope for food industry to make an effort to explore nutrient rich sources out of these rarely used foods. The blending of ethnic and traditional foods in a scientific way could trigger many cumulative foods adding fresh dimensions simultaneously preserving functional properties of these foods and providing health benefits. The Himalayan states harbours more thousands types of fermented foods/ethnic foods being consumed. The majority of food consumed by the population in remote areas of the country includes a variety of ethnic dishes from the Indian Himalayas, such as Sepu Bari, Seera, Salori, Bhaturu, Aenkali, Childa-bhala, Gundruck, Dhulliachar, Jaanr, Angoori, Chuli, Auria, Jhol, Chhang and Churpi. These foods have seldom been explored for their potential to yield new and health-promoting microorganisms. For the first time, the aforementioned items have been investigated for the isolation and identification of safe, food-grade bacteria, paving the way for the development of innovative health foods with functional properties.

Dolichos lablab flowers, as the dried buds of D. lablab L, was used as an ingredient in various dishes in China, and there were no studies on the constituents, antioxidant and antibacterial activity with the essential oil. The constituents, antioxidant and antibacterial ability of the essential oil of D. lablab flowers (EOF) obtained by hydro-distillation (HD) method were evaluated, and its efficacy in fresh pork preservation was studied. The 36 components were recognised, accounting for 96.46% of EOF. The proportion of oxygen-containing compounds in EOF was as high as 89.72%, of which fatty acid accounted for 65.82%. Among fatty acids, palmitic acid (33.86%), myristic acid (8.42%), lauric acid (5.42%) and 2E-dodecenoic acid (4.46%) were identified as the major compounds. EOF had an excellent antioxidant ability. The semi-radical scavenging concentrations (IC50) of EOF for 2,2-Diphenyl-1-picrylhydrazyl (DPPH⁻), 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS⁺) and liposomal peroxidation were 3.09, 2.46 and 0.82 mg/mL. EOF also showed good antibacterial ability, including Bacillus subtilis, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. And the L. monocytogenes showed the highest sensitivity to EOF with the minimum inhibitory concentration (MIC) of 1.25 μg/mL and the minimum bactericidal concentration (MBC) of 2.5 μg/mL. Further research showed that EOF achieved its antibacterial effect by destroying the functional and structural integrity of cell membranes and cell walls of L. monocytogenes, leading to the leakage of alkaline phosphatase (AKP), nucleic acids and proteins, ultimately leading to L. monocytogenes death. The pork fresh-keeping results showed that 1.0% EOF extend the shelf-life of pork up to day 6, which was 2.00 times than the control during 7 days of refrigeration at 4°C. This study will provide the fundamental data support for future potential applications of EOF in food preservation.

In this study, the mechanism of Forsythia suspensa essential oil (FSEO) on cognitive disorders was investigated based on network pharmacology and animal experiments. The common targets of AD diseases and the main components of FSEO were collected through GeneCards, PubChem, STRING and other databases, and protein–protein interaction (PPI) network maps were established. GO functional enrichment analysis and KEGG pathway enrichment analysis were performed using DAVID and Metascape databases, and the enrichment results were verified using the scopolamine (SCO) cognitive impairment mouse model. The results of network pharmacological analysis showed that FSEO involved 107 potential therapeutic targets, among which MAPK1, MAPK3 and ESR1 were the core targets, which were closely related to the regulatory pathways of MAPK cascade, 5-hydroxytryptaminergic synapses, dopaminergic synapses and oxidoreductase activity. The results of animal experiments showed that FSEO improved cognitively impaired behaviours, reduced central cholinergic neuron damage and oxidative stress in the mouse brain and increased the content of monoamine transmitters in the mouse brain. Animal experiments further validated the results of the FSEO network pharmacology analysis.

Methyl cyclopentenolone succinate menthol diester (compound 5) was synthesised from methyl cyclopentenolone, menthol and succinic anhydride using dicyclohexylcarbodiimide (DCC) and 4-dimethylaminopyridine (DMAP) methods. The thermal decomposition process and kinetic behaviour of the compounds were studied at various heating rates (10°C, 20°C, 40°C, 60°C and 80°C min⁻¹) using thermogravimetry-derivative thermogravimetry (TG-DTG), Kissinger-Akahira-Sunose (KAS) method, Flynn-Wall-Ozawa (FWO) method and Coats–Redfern method. The research revealed that TG curves approached the high-temperature end with increasing heating rates, and the peak temperature of heat loss rate on the DTG curves tended to rise, but the magnitude of the change was smaller than that of heating rate. The apparent activation energy (E_a) of thermal decomposition increased with the conversion rate. The E_a of compound 5 ranged from 77.65 to 154.05 kJ mol⁻¹ and from 82.56 to 156.43 kJ mol⁻¹ calculated by KAS and FWO, respectively. The thermal decomposition process models of the compounds were found to be one-dimensional diffusion models (D1). The results of the kinetic compensation effect showed that the fitting result of the KAS method was better than that of the FWO method. Pyrolysis results indicated the production of aromatic substances such as methyl cyclopentenolone, menthol and esters. Additionally, the results of cigarette flavouring showed that the smoking quality of cigarettes was improved by adding compound 5. In summary, the findings of this study not only offer insights into the thermal decomposition and development of slow-release flavours under heated conditions, but also provide valuable references for assessing the thermal stability and utilisation potential of various substances, including biomass.

3-Phenylpropyl acetate, a small molecule with significant importance in the realm of flavours and fragrances, is consumed globally in quantities ranging from 1 to 10 tons per year. Given its widespread use, a thorough safety assessment is imperative. This review delves into the toxicological implications associated with 3-phenylpropyl acetate, focusing on various aspects such as mutagenicity, genotoxicity, repeated dose toxicity, reproductive toxicity, skin sensitisation, phototoxicity/photoallergenicity, local respiratory toxicity, as well as biodegradation and ecotoxicity. By evaluating the available data on these parameters, a comprehensive risk assessment can be conducted to ensure the safe utilisation of this compound in various applications.

A study was performed on the fruits of Lindera neesiana (Wall. ex Nees) Kurz essential oil extracted by different methods; steam distillation (SD), simultaneous distillation extraction (SDE) and supercritical fluid extraction (SFE). The operating conditions tested achieved a maximum yield, 11.08% for supercritical CO₂ extraction, 1.03% for steam distillation and 2.53% for solvent distillation. The response surface methodology was used to optimise the experiment. The extractions using supercritical CO₂ were performed at different pressure 131, 140, 163, 185 and 194 bar and at temperatures 41°C to 49°C. The optimised condition for the experiment was the pressure of 162 bar and temperature of 42°C in order to get the maximum extraction yield of about 10.44% of L. neesiana oil. Total 33 compounds were identified in L. neesiana oil from the fruits by GCMS. The constituents of oil extracted by different methods were mostly similar qualitatively whereas the relative proportions of compounds identified were markedly different. In the SFE, the less volatile compounds such as myristicin, elemicin, geranic acid and caryophyllene oxide are predominant whereas, in the SDE and SD process, the high volatile compounds including sulcatone, citral, α-pinene and eucalyptol are principal compounds. This variation in chemical composition suggests diverse potential industrial applications for the essential oils extracted by different methods. The increment of extraction yields upto 11.08% from SFE is an impressive achievement in the plant business.

The optimum reaction conditions (temperature 95°C, pH 6.5, time 70 min and cysteine 0.2 g) and significant influence factors were found by response surface model (RSM) experimentation to reduce bitterness and increase overall acceptability of soybean protein hydrolysate (SPH) using the Maillard reaction of arabinose. Three reaction products of different response values and sensory profiles were selected to be investigated further. Fourier transform infrared (FTIR) spectra and UV 294 and 420 nm analyses revealed their different extents of the Maillard reaction. Partial least squares regression analysis (PLSR) for free amino acids and molecular weight distribution and aroma compounds versus the used reaction conditions of the three samples suggested that reaction conditions of higher pH plus less Cys could cause more bitter amino acids (Leu, Val) and 500–1000 Da peptides, while those of more cysteine plus longer times under low temperatures benefitted formation of the umami amino acid of glutamic acid and > 1000 Da peptides. In particular, the reaction conditions of higher temperatures and more cysteine would generate more volatile compounds with roasted and meaty aromas unfavourable for overall acceptability. Furthermore, Pearson coefficient analysis revealed the key taste and aroma components and exposed that the fatty and caramel aromas contributed positively to overall acceptability. This study can provide references for debittering and improving the flavour of SPH.

Shanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in-depth aroma analysis. Sensory analysis and electronic nose (E-nose) were used to compare flavour profiles. Volatile components were extracted via liquid–liquid extraction (LLE) with solvent-assisted flavour evaporation (SAFE), analysed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography olfactometry-mass spectrometry (GC-O-MS). The results revealed 145 volatile compounds, predominantly acids, alcohols, ketones and heterocycles, with acids as the most prevalent (ranging from 960.17 to 1231.78 μg/mL). Additionally, 90 aroma-active compounds were identified, notably acetic acid, furfuryl alcohol, 2,3-dimethylpyrazine, lactic acid, phenol, propyl acetate, ethyl propionate and 2(5H)-furanone. Accordingly, a flavour wheel was constructed highlighting dominant volatile components, featuring acidic, alcohol, tangerine peel-like and yeasty aromas. Partial least squares regression (PLSR) analysis showed that the acidity note in SAV positively correlates with acetic acid, isovaleric acid, hexanoic acid, phenethyl alcohol and butyric acid. Understanding the flavour composition of SAV provides vital insight for flavour research and product quality control.