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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.
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.
Rice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas ...chromatography (GC) method, and electronic nose (E-nose). Genetic factor was the main cause for rice aroma. However, the same rice variety might result in different aroma quality due to different planting, processing and storage.
The main purpose of this review is to elaborate the main volatiles contributing rice aroma, methods used for rice aroma evaluation and factors affecting rice aroma. Most volatiles with odor descriptions, odor thresholds and retention indices were summarized. Sensory evaluation, GC method, and E-nose were elaborated with respect to rice aroma analysis. The effects of gene, planting, processing and storage on rice sample were pointed out.
2-Acetyl-1-pyrroline (2-AP), aldehydes, heterocyclics, alcohols play important roles in rice aroma quality. GC-O-MS which combines the advantages of sensory descriptive analysis and GC-MS, can not only realize detailed sensory analysis of odor quality but also realize quantitative and qualitative detection of volatiles, playing an important role in exploring key aroma-active compounds. Besides of traditional electronic sensors, mass spectrometry and colorimetric sensors were used for E-nose, making it more novel and applicable. Water washing, high hydrostatic pressure, roasting and parboiling were thought as effective processing to improve rice flavor. Degree of milling and storage significantly affected rice flavor.
•The main volatiles contributing rice aroma were reviewed.•Volatiles with odor descriptions, thresholds and retention indices were summarized.•Methods used for rice aroma evaluation were elaborated.•Rice aroma was affected by gene, planting, processing and storage.
Summary
The study investigated the contribution of astaxanthin to the aroma characteristics and aroma‐active compounds (AACs) of dried shrimp (Litopenaeus vannamei) products. Three forms of ...astaxanthin (diester, monoester and free forms) were isolated from fresh shrimp. The astaxanthins were added to fresh shrimp and dried. The aroma characteristics and AACs of the dried shrimp samples were analysed using electronic nose (E‐nose), and sensory evaluation as well as gas chromatography–mass spectrometry (GC–MS). The potential correlation between sensory attributes and AACs was determined via partial‐least‐squares regression (PLSR) analysis. E‐nose and sensory evaluation of dried shrimp samples revealed a significant effect of astaxanthin on the aroma characteristics of dried shrimp, resulting in increased sensory scores of smoky, toasted, meaty and caramel aroma, while reducing fishy aroma. GC–MS analysis showed that astaxanthin had a significant effect on the concentration of AACs in shrimp products. The levels of 2,5‐dimethylpyrazine, 2‐ethyl‐3,6‐dimethylpyrazine and 2,3,5‐trimethylpyrazine, benzaldehyde, 3‐methylbutyraldehyde and 2‐nonanone were increased, while the concentration of trimethylamine was reduced. However, the effects of astaxanthin on the concentration of AACs depended on its form: the diester astaxanthin had the greatest effect, followed by monoester astaxanthin and free form. The PLSR results indicated a good correlation between most variables of sensory attributes and AACs.
Graphical of astaxanthin contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp productsxxxx
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