Flavour and Fragrance Journal最新文献

{"title":"Oral irritation in patients with chemosensory dysfunction","authors":"Pengfei Han,&nbsp;Han-Seok Seo,&nbsp;Marie Klockow,&nbsp;Xiaoguang Yan,&nbsp;Antje H?hner,&nbsp;Thomas Hummel","doi":"10.1002/ffj.3660","DOIUrl":"https://doi.org/10.1002/ffj.3660","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Evidence accumulates to support the interaction among gustatory, olfactory and trigeminal sensations. While olfactory dysfunction is associated with impaired taste or intranasal trigeminal perception, less is known about the perception of oral irritative intensity among patients with olfactory or gustatory dysfunctions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>148 patients with olfactory and/or gustatory dysfunctions received oral administration of chili powder samples with varied irritation levels, and rated the oral irritation intensity on an 11-point scale. Gustatory sensitivity was assessed using the ‘Taste Strips’ test among a subset of the patients (N = 25). Other variables including the aetiology of disease and a frequency of spicy food consumption were also recorded for exploratory analyses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Participants with anosmia rated oral irritations of chili powder significantly less than participants with normosmia. In the subsample, a positive correlation was observed between the individual scores of the ‘Taste Strips’ test and ratings of oral irritation intensity at the highest level of chili powder test. There were no effects of age, aetiology, subjective ratings of sensitivity to spicy food or frequency of spicy food consumption with respect to oral irritation intensity of chili powder samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The current results showed reduced oral irritation intensity among patients with severe olfactory loss. Impaired oral irritative perception among these participants may be related to disturbed central nervous interactions between the various sensory systems involved in flavour perception.</p>\u0000 </section>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"490-496"},"PeriodicalIF":2.6,"publicationDate":"2021-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6229822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Forthcoming Meetings","authors":"","doi":"10.1002/ffj.3658","DOIUrl":"https://doi.org/10.1002/ffj.3658","url":null,"abstract":"","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 3","pages":"432"},"PeriodicalIF":2.6,"publicationDate":"2021-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3658","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6580547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A preliminary study on the effect of gender-matched odours on the evaluation of emotional, cognitive and aesthetic characteristics of faces","authors":"Paola Risso,&nbsp;Emanuela Maggioni,&nbsp;Alberto Gallace","doi":"10.1002/ffj.3653","DOIUrl":"https://doi.org/10.1002/ffj.3653","url":null,"abstract":"<p>Facial attractiveness plays an important role in everyday social interactions. In the present study, we investigated whether people's evaluation of attractiveness can be modulated by odours. In Experiment 1, twelve participants rated a series of odours on several perceptual and synaesthetic characteristics (gender, pleasantness, cheerfulness, intensity, arousal and association with food), along visual analogue scales. In Experiment 2, the participants judged the attractiveness of female and male faces, while smelling an odour that was rated in Experiment 1 as more feminine (caramel), masculine (licorice) or when odourless water was presented. The results showed that the participants evaluated female faces as more attractive when the caramel odour was concurrently presented. By contrast, the participants evaluated the male faces as more attractive when the licorice odour was presented. These results highlight the importance of the synaesthetic associations between “gender” and odours on people's judgements of facial attractiveness.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"436-445"},"PeriodicalIF":2.6,"publicationDate":"2021-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3653","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6110445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New thermal releaser of menthol: Cellulose acetate film covered amorphous silica","authors":"Yu Kang Zhang,&nbsp;Ling Gao,&nbsp;Jie Ling Chen,&nbsp;Ying Hong,&nbsp;Wei-Jian Shen,&nbsp;Ying Wang,&nbsp;Jian Hua Zhu","doi":"10.1002/ffj.3656","DOIUrl":"https://doi.org/10.1002/ffj.3656","url":null,"abstract":"<p>A new way of controllable releasing menthol with amorphous silica is reported for the first time. Porous silica adsorbed menthol in 373-413 K and then was covered with cellulose acetate film to form a carrier-embedded menthol. The sealed menthol would be released at elevated temperatures once the cover fractured. Here, the influence of temperature and nature of sorbent on the adsorption of menthol along with the covering manner were investigated carefully, and the thermal release of menthol was studied with headspace gas chromatography (HS-GC) method. Silica adsorbed about 400 mg g⁻¹ of menthol at the optimal adsorption conditions and released most of them at about 473 K. Preliminary application in non-combustible cigarette proven the feasibility of thermal release of menthol with the covered silica carrier.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"457-464"},"PeriodicalIF":2.6,"publicationDate":"2021-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3656","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6035024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non-food (floral) aromas","authors":"Alex Feldmeyer,&nbsp;Adrianne Johnson,&nbsp;John M. Ennis","doi":"10.1002/ffj.3655","DOIUrl":"https://doi.org/10.1002/ffj.3655","url":null,"abstract":"<p>Ten fruit (food) and floral (non-food) aromas delivered through the nostrils (orthonasal) and the oral cavity (retronasal) were profiled to determine the emotional response that would be elicited. The check-all-that-apply (CATA) variant of the EsSense® Profile was used to collect explicit emotional profiles for 5 fruit aromas and 5 floral aromas delivered orthonasally and retronasally. Regression, Cochran's Q test, and correspondence analysis were used to investigate the effects of delivery route and aroma quality on emotion selections. Participants selected positively valenced emotions for the fruit samples independent of delivery route and were more likely to be neutral and high-energy emotions. Participants selected more negatively valenced, high-energy emotions for the retronasal floral samples, while orthonasal floral samples resulted in more positively valenced, low energy emotion selections. Emotional profiles proved to be mediated by a combination of aroma quality and delivery route congruency.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"446-456"},"PeriodicalIF":2.6,"publicationDate":"2021-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3655","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5924035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential","authors":"Imane Nait Irahal,&nbsp;Fatima azzahra Lahlou,&nbsp;Fouzia Hmimid,&nbsp;Ahmed Errami,&nbsp;Ismail Guenaou,&nbsp;Idrissa Diawara,&nbsp;Mohamed Kettani-Halabi,&nbsp;Sirine Fahde,&nbsp;L’Houcine Ouafik,&nbsp;Noureddine Bourhim","doi":"10.1002/ffj.3657","DOIUrl":"https://doi.org/10.1002/ffj.3657","url":null,"abstract":"<p>This study determined the chemical composition of <i>Cinnamomum verum</i> J.Presl, <i>Cistus ladaniferus</i> L., <i>Laurus nobilis</i> L.<i>, Senecio anteuphorbuim, Boswellia serrata</i> Roxb. ex Colebr. and <i>Schinus molle</i> L. essential oils (EOs) by gas chromatography-mass spectrometry. Moreover, the six EOs were screened in order to reveal their antibacterial and antioxidant activities. They were initially tested against six pathogenic bacteria: <i>Staphylococcus aureus</i> (MRSA: methicillin-resistant <i>Staphylococcus aureus</i>), <i>Escherichia coli</i> (ESBL: extended-spectrum β-lactamases), <i>Enterococcus faecalis</i> (VRE: vancomycin-resistant enterococcus), <i>Klebsiella pneumoniae</i> (CRK: carbapenem-resistant klebsiella), clinical isolate <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> ATCC 25922. Then, the antioxidant effect was assessed by β-carotene-linoleic acid. <i>Cinnamomum verum</i> J.Presl, <i>Cistus ladaniferus</i> L. and <i>Laurus nobilis</i> L. exhibited the greatest antibacterial activity except <i>Boswellia serrata</i> Roxb. ex Colebr. oil. But this last one showed the highest antioxidant activity (85.75%) comparable to that of BHT (98.25%). The principal component analysis between the antibacterial activity and the twenty major components of six EOs revealed that α-pinene, β-pinene, 4-carene, α-phellandrene, 1,8-cineole, linalool, 1,3,8-p-menthatriene, α-terpineol, cinnamyl alcohol and cinnamaldehyde are responsible for their antibacterial activity against multi-resistant strains. From this study, the results obtained show that the EOs may constitute an alternative to the emergence of multidrug-resistant bacteria.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"465-476"},"PeriodicalIF":2.6,"publicationDate":"2021-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3657","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5881875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus","authors":"Chen Chen,&nbsp;Hong Chen,&nbsp;Ming Ni,&nbsp;Fangyuan Yu","doi":"10.1002/ffj.3654","DOIUrl":"https://doi.org/10.1002/ffj.3654","url":null,"abstract":"<p><i>Styrax japonicus</i> is a gorgeous species with high medicinal and ornamental values. Floral scent is an important feature of this species. However, the previous study on its floral scent is limited. To demonstrate the effects of methyl jasmonate on floral scent compounds in <i>Styrax japonicus</i> at different flowering stages, static headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was adopted. The results showed that 22 volatile compounds were identified in control at initial flowering, full flowering and end flowering stage. Besides, the relative content of these compounds increased with the development of flowers. Linalool, estragole and germacrene-d were main volatiles. Compared to the control, 4 new compounds were determined under methyl jasmonate treatment, including β-elemene, α-muurolene, β-caryophyllene and alloaromadendrene. 26 volatile compounds were found under 200 μmol/L methyl jasmonate treatment with much higher contents of α-pinene and linalool. Meanwhile, 200 μmol/L methyl jasmonate enhanced the relative content of volatile compounds at three flowering stages. This treatment also contributed to the highest content of linalool, followed by control. The linalool content displayed a continuous increasement in both 200 μmol/L methyl jasmonate treatment and control. Our research highlighted that the application of methyl jasmonate, especially with the concentration of 200 μmol/L, had a more positive impact on the type and the relative content of volatile compounds in <i>S japonicus</i> flowers. The results helped to understand the release patterns of volatile compounds in <i>S japonicus</i> flowers and provide important information to regulate the floral scents.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"497-504"},"PeriodicalIF":2.6,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3654","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6004730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparative study of essential oil constituents, total phenolics and antioxidant capacity of the different organs of four species of the genus bunium","authors":"Najmeh Adelifar ph.d,&nbsp;Farkhondeh Rezanejad ph.d","doi":"10.1002/ffj.3650","DOIUrl":"https://doi.org/10.1002/ffj.3650","url":null,"abstract":"<p><i>Bunium persicum</i> is one of the fragrant herbaceous plants that has many nutritional and medicinal applications. Information about other species of <i>Bunium</i> is scarce. Essential oils, polyphenolics and antioxidant activity were analysed in four species of <i>Bunium</i>. The highest levels of total flavonoids were observed in leaves and fruits of <i>B wolffii</i> while the other polyphenolics did not show significant differences between the species and organs. Gas chromatography-mass spectrometry (GC/MS) analysis revealed 16, 14, 14 and 13 main components respectively accounting for 97.52% of the entire essential oils of <i>B cylindricum</i>, 91.12% of <i>B paucifolium</i>, 97.14% <i>B persicum</i> and 96.41% of <i>B wolffii</i>. The monoterpenes content was 57.9, 22, 97.14 and 63.83% in <i>B cylindricum, B paucifolium, B persicum</i> and <i>B wolffii</i> respectively whereas sesquiterpenes levels were respectively 1.29, 27.45, 0.0 and 2.98%. The nonterpens constituted 38.33, 41.67, 0.0 and 29.6% in these four species respectively. The highest amount of monoterpenes (97.14%) was observed in <i>B persicum</i>, while the maximum of sesquiterpenes (27.45%) and nonterpenes (41.67%) obtained in <i>B paucifolium</i>. The main constituents were γ-terpinene, myristicin, cuminaldehyde, apiole, <i>α</i>-pinene, <i>β</i>-pinene, <i>β</i>-selinene, <i>Z</i>- <i>β</i>-ocimene and <i>γ</i>-terpinene-7-al. Cuminaldehyde with the pleasant odour was only revealed in <i>B persicum</i>. All organs of different species except corms showed high antioxidant activity using ABTS and DPPH assay. Thus, similar to <i>B persicum</i>, the other studied species are a rich source of antioxidant compounds and can be used as functional food ingredients and a potential source of natural antioxidants with valuable health benefits.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 3","pages":"384-394"},"PeriodicalIF":2.6,"publicationDate":"2021-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3650","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6595928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application","authors":"Usaraphan Pithanthanakul,&nbsp;Savitri Vatanyoopaisarn,&nbsp;Benjawan Thumthanaruk,&nbsp;Chureerat Puttanlek,&nbsp;Dudsadee Uttapap,&nbsp;Bangon Kietthanakorn,&nbsp;Vilai Rungsardthong","doi":"10.1002/ffj.3648","DOIUrl":"https://doi.org/10.1002/ffj.3648","url":null,"abstract":"<p>Fragrances, a mixture of various aromatic compounds, usually have low aqueous solubility and instability to the environment. This research aimed to fabricate the encapsulation of two fragrances in zein nanoparticles and apply it in fabric softener to sustain the fabric with long-lasting fragrance. Pink fruity fragrances (PF) and white floral fragrances (WF) encapsulated zein nanoparticles (PF-ZNs and WF-ZNs) were prepared by the liquid–liquid dispersion method. Zein and fragrances were mixed and immediately poured under high-speed homogenizer into citrate buffer containing Tween 20 as a surfactant, and ethanol was removed using a rotary vacuum evaporator. PF-ZNs and WF-ZNs obtained exhibited spherical shape with average sizes at 219.1 ± 7.7 and 301.1 ± 9.8 nm, respectively. The encapsulation efficiency of PF-ZNs, at 69.15 ± 1.31 %, was significantly higher than that of the WF-ZNs, at 63.91 ± 1.40% (<i>P</i> &lt; .05). Thermal gravimetric analysis (TGA) indicated that both fragrances' thermal stability was improved after the encapsulation. The PF-ZNs and WF-ZNs were added to fabric softeners and applied to three types of fabrics: cotton, polyester (TK), and blends of cotton/polyester (TC), and the fragrance remaining in the fabrics for 30 days of storage were determined by gas chromatography. The retention of both PF and WF was improved in all fabrics, and significant effects were performed in the cotton fabric with PF-ZNs. The results showed the potential to use the fragrances encapsulated in zein nanoparticles as fabric softener to improve fabrics' long-lasting properties, especially for cotton.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 3","pages":"365-373"},"PeriodicalIF":2.6,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3648","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5870824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis","authors":"Xiaoyue Ji","doi":"10.1002/ffj.3649","DOIUrl":"https://doi.org/10.1002/ffj.3649","url":null,"abstract":"<p>The volatile components of nine commercial beers were characterized by headspace-solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Multivariate analysis was conducted to evaluate the similarities and differences between the volatile components and bioactive compounds present in the target beer samples. Thirty-eight volatile compounds were identified, and their chemical categories were determined. Alcohols and esters were determined to be the predominant volatile components in samples. The differences and classifications of the beer samples were analysed through principal component analysis and cluster analysis. The analysis of the volatile compounds in beer samples revealed that the type and content of the volatiles can influence beer quality and taste. The combination of SPME-GC-MS and multivariate statistical analysis proves to be an effective approach for differentiating beer types and for allowing the quality control of beer.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 3","pages":"374-383"},"PeriodicalIF":2.6,"publicationDate":"2021-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3649","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6576238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}