Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and ...differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. B. juncea oils presented stronger pungent-like, pickled-like, and fishy like notes compared to B. napus oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant B. napus and B. juncea oils.
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin Heydanek, M. G. ; McGorrin, R. J. Gas ...chromatography–mass spectroscopy investigations on the flavor chemistry of oat groats. J. Agric. Food Chem. 1981, 29 (5), 950−954, 10.1021/jf00107a016 identified 110 volatile components in oat groats, including C8–C9 unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek, M. G. ; McGorrin, R. J. Oat flavor chemistry: Principles and prospects. In Oats: Chemistry and Technology, 1st ed.; Webster, F. H. , Ed.; AACC International: St. Paul, MN, 1986; pp 335−369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C3-, and C4-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.
Edible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of ...edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. As consumer awareness of food sensory qualities increases, umami taste and aroma have become important factors affecting consumer choices. There are many factors affecting umami taste and aroma of edible mushrooms, such as cultivation conditions, species, maturity, grading, parts of mushrooms, and processing and storage methods. However, the mechanisms underlying the variations in umami taste and aroma components of different mushrooms are still unclear.
In this review, traditional umami components, novel umami peptides, and aroma compounds are discussed, as well as the perception of umami taste and aroma. Based on a combination of human sensory evaluation and instrumental analysis, changes in the composition of these components in edible mushrooms are summarized, and the metabolic pathways and biochemical reactions involved in these changes are also discussed.
The umami taste and aroma of edible mushrooms were closely related to nucleotide metabolism, amino acid metabolism, fatty acid metabolism, and the Maillard reaction. Umami peptides and the synergy between these compounds contribute to overall umami taste. There are differences in umami taste and aroma between cultivated and wild mushrooms. The selection of processing and storage techniques is, therefore, based on the established demand for umami taste and aroma of edible mushrooms.
•The aroma of edible mushrooms was reviewed for the first time.•The novel umami peptides in edible mushrooms were reviewed.•The metabolism pathways of umami taste and aroma components were described.•The variation of umami and aroma components in edible mushrooms were summarized.•Future research trends for umami taste and aroma of mushrooms were proposed.
•14 Ethyl esters of red wine can be replaced by just 3 esters in young red wine.•Or just by 1 (ethyl 2 or 3-methylbutyrate) in an oaky red wine.•Aroma integration allows defining Aroma Vectors as ...basic perceptual units.•Sub/peri thresholds esters play an outstanding role on aroma intensity.•Aroma simplification requires an increase of Odor Activity Value to keep intensity.
Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
The volatile fraction was isolated from the premium and common grade of Lu’an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract ...dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-β-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-β-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu’an Guapian.
•Pre- and post-harvest aroma profiles in peel and pulp of Honeycrisp were determined.•Postharvest fruit accumulated abundant esters, alcohols, and sesquiterpenoids.•More sesquiterpenoids, aldehydes, ...and esters were in the fruit skin than the pulp.•AEDA-GC-O, omission tests, and sensory description analysis were used in the study.•Hexyl 2-methylbutyrate with a strong fruity note is the key aroma of Honeycrisp.
‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcohols, and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alcohol contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes.
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.
Display omitted
•Orchid-like tea aroma defined as jasmine-, magnolia-, and kiwi-like attribute.•The orchid tea aroma associated with the flower scent of Cymbidium faberi.•(Z)-methyl epijasmonate ...identified in both C. faberi flowers and tea infusions.•Epimer of methyl jasmonate, key aroma contributor to premium oolong and green teas.
The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and found to be closely related to the flower scent of the orchid Cymbidium faberi Rolfe (hui lan) by a sensory panel. Gas chromatography mass spectrometry (GC-MS) and aroma extract dilution analysis revealed that the key contributor was (Z)-methyl epijasmonate (epi-MeJA), which was also one of the main odor compounds in the flower scent of C. faberi and in the infusions of selected high-quality teas. Concentration of epi-MeJA was ranging from 0.09 to 2.2 µg/g in the oolong and green tea leaves.
PDF
