Flavour and Fragrance Journal最新文献

Saffron is a spice derived from the flower of Crocus sativus L., which has a special aroma, colour and odour influencing positively its economic value. In this context, ten saffron ecotypes were screened for their biochemical composition and antioxidant activity. The samples were also analysed using GC-MS and LC-MS to determine their content of volatile and phenolic compounds, respectively. The results revealed statistically significant differences among samples based on moisture (9.09%-11.23%), total phenols (31.62-62.71 mg EAG/g), total flavonoids (23.02-40.02 mg ER/mg), total carotenoids (66.12-155.05 μg/g), picrocrocin (88.99-121.53), crocin (137.44-228.39) and safranal (26.56-53.04). The radical scavenging activity ranged from 17.09% to 29.53% for DPPH assay, and oscillated from 0.128 mmol AAE/g to 0.239 mmol AAE/g for ABTS test, while the ferric reducing antioxidant potency (FRAP) varied from 0.974 to 1.989 mmol Fe²⁺/g. Gas chromatography-mass spectrometry (GC-MS) analysis identified 66 volatile compounds, among which the Safranal and Isophorone were the most abondant. The ES1 from Taliouine recorded a very distinct volatile composition compared to the others ecotypes with 22 authentic volatile compounds. Moreover, liquid chromatography- mass spectrometry (LC-MS) analysis revealed 14 phenolic compounds with picrocrocin and crocin were found to be the major compounds. The principal component analysis classified the investigated ecotypes into two mean distinctive sets with ES1 and ES9 were distinguished as a single items. The α-pinene, β-pinene, limonene, anethole, acetic acid, ketoisophorone, isophorone, safranal, thymoquinone, total flavonoids, FRAP and total carotenoids, are the main discriminant variables. The two-dimensional analysis of the clustered heatmaps divided showed a relatively similar patterns as the principal component analysis (PCA) and confirmed the singularity of the sample ES1 based on its particular volatile profile dominated mainly by α-terpinyl acetate, methyleugenol, copaene, anethole, limonene, methyl-cyclopentane, which were not identified in the other samples even at minor levels. These findings herein found revealed the high quality of Moroccan saffron, which is very important for the species breeding and valorization.

Coriander essential oil has several biological characters those make it an important place as a source of natural product. Due to the lack of natural products, many essential oil compounds are imitated by others made of cheap chemicals, which studies have shown to have a great danger to human health. From this point of view, it is necessary to search for new ways to increase natural products, the most important of which are essential oils. One of these methods is the use of bioregulators to modify the production of essential oil and its components to increase its biological use area. Thus, the variations of coriander green fruits essential oil were evaluated under different rates of glutathione and α-tocopherol to determine the possibility of using them in the production of essential oil from coriander green fruits. Coriander plants were treated during cultivation at rates of glutathione (0, 0.2, 0.4 and 0.6 g L⁻¹) without or with α-tocopherol (0.4 g L⁻¹). Green fruits essential oil was separated by hydro-distillation and analysed by gas chromatography and gas chromatography/Mass spectrometry; data were statistically analysed by two ways analysis of variance. Plants treated with 0.6 g L⁻¹ glutathione with α-tocopherol gave the maximum values of green fruits yield and essential oil content (% and yield per plant). The major essential oil constituents were linalool, undecan-3-ol and yomogi alcohol; while oxygenated monoterpenes were the main fractions. Plants exposed to glutathione with α-tocopherol doses resulted in higher values of major components and main fraction than those subjected to glutathione rates. This trial ascertained that the subordination of coriander plants to glutathione and α-tocopherol rates led to variations in green fruits essential oil, and this, in turn, affected its biological activities.

Adulteration is a crucial issue being faced by essential oil and allied industries, especially for high-value essential oil such as agarwood oil. The recommended analysis in trading essential oils involves visual inspection, olfactory analysis, physico-chemical characterization and gas chromatography coupled with mass spectroscopy (GC–MS). However, some subtle high-boiler adulterants like vegetable oils and synthetic polymers go unnoticed via these analyses leading to the penetration of adulterated essential oil in the market. In the current study, the thermogravimetric analysis (TGA) and differential thermogravimetric analysis (DTGA) were utilized and suggested as a rapid, convenient and precise technique for the detection of high-boiler adulterants in essential oils using the most expensive agarwood oil as a case study. The TGA pattern of pure samples reveals single-stage volatilization (agarwood oil: 110–260°C, castor oil: 340–500°C, coconut oil: 330–450°C and polyethylene glycol-400: 260–390°C), whereas the adulterated sample exhibits two-stage volatilization in both lower- and higher-temperature zone owing to the presence of agarwood oil and high-boiler adulterant. The DTGA of pure agarwood oil shows only one point of major weight loss, whereas that of the adulterated sample shows two points of major weight loss corresponding to both oil and adulterant. Different percentages of adulterants (5%, 10%, 30% and 50%) have been quantified using TGA and DTGA with the highest accuracy. Further, the method optimization study was conducted to determine the minimum time required for adulterated sample analysis with precise accuracy. TGA can be proposed as a handy and efficient tool for the quality control analysis of essential oils.

It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition in wine determines wine quality has proven difficult to define, beyond the negative influence of taint compounds. While some relationships between concentration of volatile aroma compounds and wine quality have been made, this has been usually based on single molecules, in laboratory wines and without reference to experienced wine panels. Here, we collected and analysed 157 commercial Shiraz wines from a competitive show over 2 years. We found significant (P < .05) correlations between specific volatiles and the panel's wine quality scores. However, these correlations were not always consistent between years. We could not explain medals given to wine entries solely based on multivariate analysis of their composite volatile composition. Here, we suggest that aroma determination in judging wine quality does not completely explain the assessment of wine, and appearance (colour, clarity) and taste may be more influential factors. There are considerable practical difficulties in establishing a convincing wine quality prediction model based on analysis of volatile compounds alone.

The volatile compounds inherent to wild-type pennycress seeds were determined using solvent-assisted flavour extraction (SAFE), combined with gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). In this research, twenty-nine aroma-active compounds were detected via GC-O. With the aid of gas chromatography–mass spectrometry (GC-MS), retention indices, aroma descriptors and standard chemical verification, ten volatile compounds were positively identified: 2,5−/2,6-dimethyl-3-methoxypyrazine (grassy), allyl isothiocyanate (mustard, horseradish, onion), hexanal (green), (E)-2-octenal (earthy), acetic acid (sour), (E)-2-nonenal (woody), 1-octanol (grassy), 1-nonanol (green), 2-methylbutanoic acid/3-methylbutanoic acid (cheesy) and phenethyl alcohol (rose-like). By matching odour descriptions, mass spectra and retention indices, seven additional volatile compounds were tentatively identified: 1-pentanol, octanal, (E)-2-penten-1-ol, (E)-2-heptenal, (Z)-3-hexen-1-ol, (E, E)-3,5-octadien-2-one and pentanoic acid. These results provide an aroma analysis of pennycress, which can be useful in providing direction for pennycress breeding programs or tailored processing steps to eliminate the undesirable aroma components limiting the use as a food ingredient.

Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice. The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odour activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odour activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) analysis and cluster analysis (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavour generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavour.

Temperature-sensitive nanocapsules with controllable release properties were synthesized through miniemulsion free radical polymerization method. Temperature-sensitive N,N-diethylacrylamide/N,N-dimethylacrylamide (DEA/DMA) copolymer were systematically synthesized as shell materials, and the fragrance-dementholized peppermint oil (DPO) was encapsulated as hydrophobic core material. The as prepared nanocapsules had high encapsulation efficiencies of more than 90% and small average diameters of less than 150 nm, as well as narrow polydispersity index (PDI) below 0.17. Furthermore, decreased DEA contents in shell material resulted in higher phase transition temperature and slower release rate of fragrance under the same temperature. By varying the copolymer composition of shell materials, the controllable release property of as prepared nanocapsules were also varied under different temperatures.

(Z)-jasmone is the most important contribution to the scents of perfumes and cosmetics. However, (Z)-jasmone is water insoluble and highly volatile, which limits its development and application. Inclusion technology has become a promising strategy to improve the solubility and stability of hydrophobic small molecules. Here, we used saturated aqueous solution and freeze-drying method to prepare solid inclusion complexes of (Z)-jasmone and three acyclic cucurbit[n]urils (ACBs, M1-M3), and studied their binding behaviours by fluorescence spectroscopy, NMR, XRD, FT-IR, TG and DSC, confirming the formation of the host-guest inclusion complexes. The stoichiometry of inclusion complexes was 1:1 by Job's plot. The inclusion complexes exhibited better water solubility, higher thermal stability and heat-controlled release comparing with that of native (Z)-jasmone. This work uncloses a new strategy to enhance the performance of essential oil and flavours/fragrances and further application in the field of cosmetic and food industry.

Artemisia dracunculus L. (tarragon) is valuable for its medicinal uses such as antimalarial, antibacterial and anticancer. Biotechnological methods need to be developed for the production of phytochemical compounds in plants with high and stable quality. Elicitation is one of the best tools for increasing secondary metabolites in various in vitro cultures. The current study determines the application of different concentrations of chitosan (25, 50, 100 and 150 mg/L) and UV-C (5/10, 5/15, 10/10 and 10/15 min/cm) as biotic and abiotic elicitors in tarragon leaf callus cultures. The main aim was to increase the accumulation of artemisinin, quercetin, caffeic acid and essential oil content. For this purpose, callus formation rates and morphological features were also investigated. The results show that highest callus formation, weight and diameter were observed in UV-C treated cultures. HPLC analyses revealed significant high accumulation of artemisinin (1.9 μg/g), quercetin (4.2 μg/g) and caffeic acid (2.9 μg/g) contents in 5/10 min/cm UV-C treated samples. GC–MS analyses of callus cultures indicate high production of total amount of monoterpenes in all chitosan applications, best in 25 mg/L (90.75%). The major compound was β-phellandrene in chemical composition of tarragon (19.61%) and increased the most in 10/15 min/cm UV-C application (43.39%). The results show that the physical elicitor UV-C can be effectively used in tarragon callus culture for enhancing pharmacologically active compounds in industrial production.