Flavour and Fragrance Journal最新文献_第10页

Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS 不同碎米中挥发性成分的HS-SPME/GC-TOFMS分析

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-02-19 DOI: 10.1002/ffj.3733

Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen

{"title":"Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS","authors":"Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen","doi":"10.1002/ffj.3733","DOIUrl":"https://doi.org/10.1002/ffj.3733","url":null,"abstract":"In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) was used to detect and analyse the volatile components of five samples with different degrees of fragmentation, combined with cluster analysis, orthogonal partial least squares discrimination analysis (OPLS-DA) and relative odour activity value (ROAV) analysis. The results showed that 70 volatile components were detected and identified in samples with different degrees of fragmentation. 40 were co-containing components. Cluster analysis revealed a high degree of similarity between samples B (20 mesh sieve top) and C (40 mesh sieve top), which were grouped into one category. The order of variation in the relative content of volatile components was A (unbroken) > E (120 mesh sieve top) > D (80 mesh sieve top) > B. C; the OPLS-DA analysis revealed significant differences in the volatile composition of rice samples with different degrees of fragmentation, This variation between samples is mainly due to the relative content of volatile components of 36 projections of variable importance (VIP > 1), such as ethyl butyrate, ethyl phenylacetate, and dimethyl trisulfide. A total of 12 volatile components with ROAV > 1, including ethyl hexanoate, 2-acetyl-1-pyrroline, and E-2-nonenal, were found to be the key volatile components in five samples based on their ROAV, the different degrees of crushing had a greater impact on the overall aroma of the rice, and the results can be used as a reference for further rice processors.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"204-216"},"PeriodicalIF":2.6,"publicationDate":"2023-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5927370","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}

引用次数: 0

Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures 牙买加大麻精油在植物成熟过程中的化学成分和生物活性

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-02-19 DOI: 10.1002/ffj.3732

Kellyann Clarke, Roy Porter, Petrea Facey, Camille Thoms-Rodriguez

{"title":"Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures","authors":"Kellyann Clarke, Roy Porter, Petrea Facey, Camille Thoms-Rodriguez","doi":"10.1002/ffj.3732","DOIUrl":"https://doi.org/10.1002/ffj.3732","url":null,"abstract":"Cannabis sativa is a flowering plant belonging to the Cannabinaceae family. There have been numerous ongoing studies globally on C. sativa which include investigating the yield and quality of essential oils. However, this study is the first to assess the chemical composition and biological activities of Jamaican C. sativa essential oils (EOs) extracted via hydrodistillation as the plants mature from week 8 through to week 12. EOs from fresh landrace female plants were analysed by gas chromatography–mass spectrometry (GC–MS) and GC coupled to a flame ionization detector (GC-FID). Cannabis sativa essential oils were screened for their in vitro antimicrobial activity using the disc diffusion method and further with tube dilution method. The antioxidant properties were investigated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. In total, 36 constituents were identified in the C. sativa EOs by comparison of the Kováts retention indices (RI), the mass spectra data with those in the Natural Institute of Standards and Technology (NIST) library and by co-elution with authentic samples where available. The major constituents were β-caryophyllene (25.34%) and α-humulene (α-caryophyllene) (10.94%) both at the highest levels in week nine and were the most abundant constituents present at all stages of maturity. All extracted C. sativa essential oils did not exhibit antioxidant properties. However, the C. sativa essential oils exhibit significant to moderate antimicrobial property against the test gram-positive microorganisms, Enterococcus faecalis, Streptococcus Group A and Streptococcus Group B with MIC values ranging from 16 to 125 μg/mL.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"144-151"},"PeriodicalIF":2.6,"publicationDate":"2023-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5728306","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}

引用次数: 0

Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam) 糖苷结合物对菠萝蜜香气势的贡献

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-02-12 DOI: 10.1002/ffj.3730

Julio César Barros-Castillo, Montserrat Calderón-Santoyo, Luis Fernando Cuevas-Glory, Carolina Calderón-Chiu, Juan Arturo Ragazzo-Sánchez

{"title":"Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam)","authors":"Julio César Barros-Castillo, Montserrat Calderón-Santoyo, Luis Fernando Cuevas-Glory, Carolina Calderón-Chiu, Juan Arturo Ragazzo-Sánchez","doi":"10.1002/ffj.3730","DOIUrl":"https://doi.org/10.1002/ffj.3730","url":null,"abstract":"Volatile compounds are present in fruits in two forms, free and glycosidically bound. The latest has been studied in several fruits and are considered important aroma precursors because their release by acid or enzymatic hydrolysis has been reported higher than the free fraction. Recently, volatiles released by acid hydrolysis in jackfruit were reported, however, enzymatic hydrolysis of glycosidically bound fraction has not been studied yet. Thus, in this study, the free and glycosidically bound volatile compounds from jackfruit were isolated by absorption onto a column of Amberlite XAD-2. Enzymatic hydrolysis with β-glucosidase was carried out to release the glycosidically bound compounds and identified by GC–MS. Fifty-four volatiles encompassed both fractions with 14 compounds in common. 2,4-dimethylbenzaldehyde, 4-methylpentan-2-ol, 2,6-dimethylheptan-4-one, neral, butan-1-ol, and hexadecanoic acid were prominent in the free fraction. Meanwhile, 3-hydroxy-β-ionol, 2-phenylethanol, benzyl alcohol, lavandulol, 3-oxo-α-ionol, and hexadecanoic acid were predominant in the bound form. Odor activity values (OAV) and relative odor contribution (ROC) of free and glycosidically bound compounds were calculated. Thus, ethyl 3-methylbutanoate, methyl 2-methylbutanoate, methyl butanoate, 3-methyl-3-buten-1-ol, octan-1-ol, 3-methylbutanal, hexanal, 2-nonanone, 2-phenylethanol, and limonene showed OAV >1 after hydrolysis, contributing to the overall aroma. Results revealed that the bound fraction of jackfruit volatiles is eight times fold that their free counterpart. Information about the first research of glycosidically bound compounds in jackfruit released by enzymatic hydrolysis is provided. The results reinforce the importance of aroma precursors to suggest the raw material according to the applied pretreatment and thus take advantage of the aromatic potential that they can develop.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"193-203"},"PeriodicalIF":2.6,"publicationDate":"2023-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6204403","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}

引用次数: 1

Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis 茶树油纳米乳的制备:表征、抑菌机制及细胞凋亡评价

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-02-08 DOI: 10.1002/ffj.3731

Rui Han, Zixuan Wang, Xiangxun Zhuansun, Yuan Gao, Yao Li, Qi Liu

{"title":"Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis","authors":"Rui Han, Zixuan Wang, Xiangxun Zhuansun, Yuan Gao, Yao Li, Qi Liu","doi":"10.1002/ffj.3731","DOIUrl":"https://doi.org/10.1002/ffj.3731","url":null,"abstract":"Tea tree oil (TTO) is a natural plant essential oil that has strong bactericidal properties and low toxicity. However, owing to its irritability, volatility, instability under light/oxygen and hydrophobicity, the application of TTO in pharmaceutical production technology and the food industry is limited. To overcome these problems, TTO nanoemulsions (TTONs) were prepared using a high-speed shearing method. The mean droplets size of TTON was measured. TTON droplets were observed using confocal laser scanning microscopy and analysed using a Turbiscan scanning spectrum. The most suitable nanoemulsion formula was obtained as follows: TTO content, 10% (w/w); Tw-40 content, 8% (w/w); deionised water content, 82% (w/w); shearing time, 5 minutes. The antibacterial effect of TTON was studied, and it was found that its antibacterial activity against Escherichia coli was more potent than that against Staphylococcus aureus. The antibacterial mechanism of TTON was also investigated by observing bacterial morphology using scanning electron microscopy and testing the levels of bacterial reactive oxygen species. The effect of TTON on L-02 cells was evaluated. The results showed that the cell survival rates of L-02 cells treated with TTON at 0.05-0.25 μg/μL were all >90%. At each concentration, the total apoptosis rate of L-02 cells was <10%. These results indicated the high biocompatibility and biological safety of TTON. Therefore, the preparation of TTO into a nanoemulsion can improve its bioavailability, which has positive implications for further applications of TTO.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"135-143"},"PeriodicalIF":2.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6150911","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}

引用次数: 1

Mechanism of palmitoleic acid oxidation into volatile compounds during heating 棕榈油酸在加热过程中氧化成挥发性化合物的机理

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-01-10 DOI: 10.1002/ffj.3728

Pengxun Gao, Yuxiang Bao, Shuo Wang, Liming Lei, Binchen Wang, Lin Xiao, Kunya Cheng, Yian Wang, Sufang Zhang, Liang Dong

{"title":"Mechanism of palmitoleic acid oxidation into volatile compounds during heating","authors":"Pengxun Gao, Yuxiang Bao, Shuo Wang, Liming Lei, Binchen Wang, Lin Xiao, Kunya Cheng, Yian Wang, Sufang Zhang, Liang Dong","doi":"10.1002/ffj.3728","DOIUrl":"https://doi.org/10.1002/ffj.3728","url":null,"abstract":"To better understand the mechanism of palmitoleic acid oxidation into volatile compounds during heating, volatile profiling was investigated by combining thermal-desorption cryo-trapping with gas chromatography–mass spectrometry. A total of 49 volatile compounds were detected and identified during this process, including aldehydes (18), ketones (14), alcohols (9), furans (3) and acids and ester (5). The forming temperature of each volatile was determined. Most of the volatiles with short carbon chains were generated at low temperatures, while those with long carbon chains were generated at high temperatures. Results of principal component analysis show that nearly all of the identified volatiles were considered as the characteristic ones of the high temperature points. Meanwhile, the oxidative products of the C7–C11 saturated and unsaturated aldehydes were also detected and identified during heating to intensively investigate the oxidative mechanism of palmitoleic acid during heating. Results demonstrated that only the C10 saturated and unsaturated aldehydes could continue to be oxidized during heating. Therefore, the oxidation reactions above the secondary level of lipids mainly occurred in the C10 saturated and unsaturated aldehydes.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"95-107"},"PeriodicalIF":2.6,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6225052","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}

引用次数: 2

A sensory characterization of some N-heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception 模型酒精基质中n -杂环化合物的感官表征:乙醇和几种化学特征对香气感知的影响

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-01-10 DOI: 10.1002/ffj.3729

Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie-Fran?oise Nonier, Nathalie Vivas, Nicolas Vivas, Magali Picard

{"title":"A sensory characterization of some N-heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception","authors":"Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie-Fran?oise Nonier, Nathalie Vivas, Nicolas Vivas, Magali Picard","doi":"10.1002/ffj.3729","DOIUrl":"https://doi.org/10.1002/ffj.3729","url":null,"abstract":"The qualitative spirit ageing bouquet, developed during maturation in oak casks through a complex transformation process, can result in a broad palette of nuances where roasted and nutty aromas are often identified. Nitrogen heterocycles (pyrazines, thiazoles, pyrroles), produced during the heating step of the barrel-manufacturing, contribute to the perception of these nuances. However, their specific sensory characteristics within the spirit matrix have been poorly studied until now. The current study consisted in an overall olfactory characterization of nine targeted N-heterocycles molecules previously identified in oak wood and detected in spirits. In a first step, the olfactory perception thresholds (detection and recognition) were measured in a spirit model medium (23% hydroalcoholic solution, pH 4), revealing that the presence of ethanol at such level minimally affected the olfactory perception of the studied compounds. A first sensory description of the set of N-heterocycles also highlighted a large spectrum of aromatic nuances, mostly related to the semantic field of wood (nut, roasted, smoky, spicy). In a second step, a profile of the key aromatic attributes of the studied molecules was compiled, on the basis of their corresponding intensity scores given by a trained expert panel. Principal Component Analysis followed by Hierarchical Cluster Analysis categorized the pool of N-heterocycles according to their sensory similarities. The presence of ethanol in spirit model matrix did not affect detection and recognition thresholds of studied N-heterocycles. Wood-derived nuances accounted among the most representative aromas characterized the studied N-heterocycles. Functionals groups carried out by the chemical ring modified the aromatic perception of N-heterocycles.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"108-120"},"PeriodicalIF":2.6,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3729","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6225057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS-GC-IMS with PCA 不同有机肥处理下白萝卜挥发物的HS-GC-IMS - PCA分析

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-01-10 DOI: 10.1002/ffj.3726

Yuan Liu, Xuan Zhang, Jian Wang, Weihai Xing, Yang Liu, Yuping Wan, Na Li, Jiying Wang, Guangyang Liu, Rui Wang, Mengmeng Song, Tianrui Wang, Jiayong Cao, Ruobing Wang, Yunlong Li

{"title":"Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS-GC-IMS with PCA","authors":"Yuan Liu, Xuan Zhang, Jian Wang, Weihai Xing, Yang Liu, Yuping Wan, Na Li, Jiying Wang, Guangyang Liu, Rui Wang, Mengmeng Song, Tianrui Wang, Jiayong Cao, Ruobing Wang, Yunlong Li","doi":"10.1002/ffj.3726","DOIUrl":"https://doi.org/10.1002/ffj.3726","url":null,"abstract":"Organic agriculture and organic produce are attracting increasing attention around the world. In order to explore the effects of different organic fertilizers on the volatile flavour compounds of white radishes, six experimental groups were designed as follows: no fertilizer group (CK) and conventional chemical fertilizer group (CF) as the control, pig manure organic fertilizer (PMOF), sheep manure organic fertilizer (SMOF), earthworm manure organic fertilizer (EMOF), and earthworm manure organic fertilizer with the microbial agent (EMOF+M) as the organic groups. Headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) was used to detect the volatile flavour compounds of white radishes under six different planting conditions. A total of 26 volatile flavour compounds were identified qualitatively and the common characteristic flavour compounds of organic and conventional white radishes were determined, as well as the differences in the composition and content of volatile flavour compounds in different white radishes. The flavour fingerprint of white radish was established, and principal component analysis (PCA) clearly showed that the samples in a relatively separate space could be well-distinguished. It provided a theoretical basis for the establishment and improvement of the evaluation system of volatile flavour substances of white radish, which was of great significance in the high-quality production of white radish and the safe and sustainable development of organic vegetable industry.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"83-94"},"PeriodicalIF":2.6,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5793291","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}

引用次数: 1

Osmanthus fragrance polyurethane/silk fibroin-based double-shell microcapsules for aromatic leather with sustained release fragrance 桂花香聚氨酯/丝素基芳香皮革双壳微胶囊缓释香味

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-01-04 DOI: 10.1002/ffj.3727

Jiaying Gu, Ming Liu, Lin Li, Lulu Zhou, Lei He, Weijun Deng, Jing Hu

{"title":"Osmanthus fragrance polyurethane/silk fibroin-based double-shell microcapsules for aromatic leather with sustained release fragrance","authors":"Jiaying Gu, Ming Liu, Lin Li, Lulu Zhou, Lei He, Weijun Deng, Jing Hu","doi":"10.1002/ffj.3727","DOIUrl":"https://doi.org/10.1002/ffj.3727","url":null,"abstract":"The leather with the long-lasting fragrance is critical for functional leather commodities but limited by poor temperature durability, low loading capacity and inferior flexural resistance. Herein, we develop a novel double-shell fragrance release system via both interfacial polymerization and freeze inducement. Osmanthus fragrance (OF) was encapsulated with polyurethane (PU) and silk fibroin (SF), the double-shell microcapsules with remarkable stability and enhanced sustained release property can be prepared. The OF@PU/SF microcapsules had well-defined spherical shape with an average diameter of 5.21 μm measured by Scanning Electron Microscopy (SEM), which was larger than the single-shell microcapsules (OF@SF) with the size of 1.70 μm. The thermogravimetric analysis (TGA) indicated that the OF loading capacity (LC) of OF@PU/SF microcapsules was 51.7%. Furthermore, the sustained release measurements by UV–vis absorption spectra clarified that 22.9% OF released from OF@PU/SF microcapsules during 30 days, lower than 36.7% of OF@SF microcapsules, much less than nearly 100% of free OF. Finally, the OF@PU/SF microcapsules were applied in leather finishing to efficiently improve the odour of the leather. The aromatic leather possessed sustained aroma with great stability enabling high temperature durability and flexural resistance property.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"73-82"},"PeriodicalIF":2.6,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5699178","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}

引用次数: 2

Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea) 不同类型河红茶(工夫红茶)挥发性成分及香气感官特性的差异表征

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2022-12-13 DOI: 10.1002/ffj.3725

Cuinan Yue, Wenjin Li, Chen Li, Zhihui Wang, Hua Peng, Puxiang Yang

{"title":"Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)","authors":"Cuinan Yue, Wenjin Li, Chen Li, Zhihui Wang, Hua Peng, Puxiang Yang","doi":"10.1002/ffj.3725","DOIUrl":"https://doi.org/10.1002/ffj.3725","url":null,"abstract":"To explore the flavour characteristics and their different molecular mechanisms of different types of Hehong tea (Gongya, GY; Congou, CG and Laocong, LC) from the perspective of dry tea, we investigated their volatile compounds and sensory aroma sub-attribute characteristics by headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC–MS), quantitative description analysis (QDA), and chemometrics. A total of 42 volatile compounds were identified in Hehong tea, of which alcohol content was the highest, the number of esters was the largest and pyrrole showed the largest differences. The volatile components of GY and LC differed, whereas those of CG and LC were more similar. There were 34 volatile components with a significant difference in the three types of Hehong tea. We established the aroma quantitative system of Hehong tea by using QDA. We found that sweety was probably the symbolic aroma sub-attribute of Hehong tea, and woody was the characteristic sub-attribute of LC, and there was a certain correlation among the aroma sub-attributes. A total of 21 volatile components importantly contributed to the aroma sub-attributes of Hehong tea. Furthermore, we screened out 18 marker volatile compounds that may be used as important indicators for distinguishing the three types of Hehong tea. Our findings add to our understanding of the flavour characteristics and aromas of the three types of Hehong tea and provide new strategies and thoughts for the evaluation of tea flavour using dry tea.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"61-72"},"PeriodicalIF":2.6,"publicationDate":"2022-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5668753","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}

引用次数: 5

Solid acid HND-26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate 固体酸HND-26作为新型催化剂:绿色和可持续的肉桂酸苄酯合成替代品

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2022-12-09 DOI: 10.1002/ffj.3724

Qian Yu, Hao Zhang, Liya Tian, Shangde Sun

{"title":"Solid acid HND-26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate","authors":"Qian Yu, Hao Zhang, Liya Tian, Shangde Sun","doi":"10.1002/ffj.3724","DOIUrl":"https://doi.org/10.1002/ffj.3724","url":null,"abstract":"High melting point and hydrophilicity of phenolic acids limit their application in lipophilic environments such as fat-containing cosmetics and foods. The esterification of the carboxyl group with fatty and aromatic alcohols has been considered as an effective way to enhance the lipophilicity of phenolic acids and thus enable better location of the antioxidant moiety into membranes and interface of emulsion systems where oxidation is expected to occur. Therefore, this study aims to evaluate the catalytic properties of six solid acids (HND-34, HND-6, HND-580, HND-2, HND-8 and HND-26) for the synthesis of benzyl cinnamate. Results show that HND-26 was the most effective solid acid to catalyse the esterification reaction of cinnamic acid with benzyl alcohol. By using response surface methodology, the influence of key experimental factors on the yield of benzyl cinnamate was investigated and the maximum yield (95.1%) was obtained under the optimized conditions (58°C, cinnamic acid/benzyl alcohol 1:20 (mol/mol), HND-26 loading 13.8% and 25 hours). The activation energy of cinnamic acid conversion with benzyl alcohol was 30.3 kJ/mol. Obtained results provide a cost-effective way of green synthesis of benzyl cinnamate and highlights the potential applications of HND-26 as an efficient catalyst for the production of phenolic acid esters with broad usage in cosmetic industry.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 2","pages":"53-60"},"PeriodicalIF":2.6,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6055238","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}

引用次数: 0