Aroma of Crude drug and Kampo medicine SATOU, Tadaaki
Journal of Japan Association on Odor Environment,
07/2022, Letnik:
53, Številka:
4
Journal Article
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•Aroma correlation assisted volatilome coupled network analysis strategy proposed.•Aroma-active and aroma-contributing volatiles singled out for aroma analysis.•Two major clustered ...volatile groups accounting for holistic aromas discovered.•Accumulation of C6 and C8 family volatiles elucidated with linoleic and linolenic acid derived pathways.
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we proposed an aroma correlation assisted volatilome coupled network analysis strategy and applied it to the study of Rosa roxburghii. Based on 475 detected volatiles with GC × GC-TOF/MS analysis, the volatilome was screened with both positive aroma activities and high contents to discover some aliphatic acids, alcohols, aldehydes and esters, terpenoids as well as some alkenes and ketones. Especially, a series of homologous C6- and C8- acids, alcohols, aldehydes, esters as well as some terpenoids like limonene take the predominant contributions to the aromas. Moreover, two aroma-active and aroma-contributing volatile groups including acid–aldehyde-alcohol-ester and terpenoid groups were clustered to integrally be responsible for the major aromas of R. roxburghii with network analysis. Additionally, the accumulation of C6- and C8-family homologous aliphatic volatiles was also elucidated with linoleic and linolenic acid derived pathways. This strategy is practical to investigate the main aroma-active volatiles based on volatilome.
The aim of this study was to investigate if storage at -80 degree C prevents off-odour formation from oxidative fatty acid degradation, as previously observed for storage at -19 degree C. This was ...carried out on milk from mothers being supplemented with fish oil, as well as on milk from those receiving no supplementation (control group). The rationale for this approach was that human milk fatty acid profiles have previously been shown to be highly influenced by maternal fatty acid dietary intake. Also, (poly)unsaturated fatty acids have been shown to be the precursors for off-odour generation during storage at -19 degree C. Therefore, determination of aroma marker odourants originating from unsaturated fatty acids was performed on milk from both groups that had been stored at -80 degree C, showing that, unlike the previously reported dramatic flavour changes in human milk stored at -19 degree C, aroma profiles of milk from both groups remained generally unmodified after storage at -80 degree C.
Front Cover: Cover Image, Volume 22, Issue 1 Wang, Lulu; Chen, Shuang; Xu, Yan
Comprehensive reviews in food science and food safety,
01/2023, Letnik:
22, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The cover image is based on the Review Article Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques by Lulu Wang et al., ...https://doi.org/10.1111/1541-4337.13080.
In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27–39 compounds in the pulp and ...28–52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C6 compounds, esters and alcohols) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, respectively. Finally, the aroma types were partly generated by the interaction of these compounds.
•Difference is small in the number and content of volatiles among three aroma types.•The differences in volatiles are the smallest between Strawberry and Fox types.•The differences in volatiles are the greatest between Fox and Muscat types.•The interaction of volatiles plays a key role in the aroma formation of grape.
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The ...contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.
Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety ...of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes.
•Typical aromas and their formations of 12 fruit wines were summarized.•Aroma-enhancement can be controlled by fermentation and other brewing techniques in fruit wines.•Metabolize and regulation explained the variations of aroma in fruit wines.•Selecting of aroma-enhanced strains was critical to enhance the aroma of fruit wines.•The mechanism of microbial metabolic enzymes promoting aroma release were revealed.
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing ...food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active ...domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and γ-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including γ-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea.
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