Flavour and Fragrance Journal最新文献

{"title":"Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative","authors":"Xiaojie Xu,&nbsp;Zhiqiang He,&nbsp;Qingfen Zhang,&nbsp;Qi Lu,&nbsp;Minghua Zhu,&nbsp;Yuangang Zu,&nbsp;Yihong Bao,&nbsp;Chunxia Chen","doi":"10.1002/ffj.3843","DOIUrl":"https://doi.org/10.1002/ffj.3843","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Dolichos lablab</i> flowers, as the dried buds of <i>D. lablab</i> L, was used as an ingredient in various dishes in China, and there were no studies on the constituents, antioxidant and antibacterial activity with the essential oil. The constituents, antioxidant and antibacterial ability of the essential oil of <i>D. lablab</i> flowers (EOF) obtained by hydro-distillation (HD) method were evaluated, and its efficacy in fresh pork preservation was studied. The 36 components were recognised, accounting for 96.46% of EOF. The proportion of oxygen-containing compounds in EOF was as high as 89.72%, of which fatty acid accounted for 65.82%. Among fatty acids, palmitic acid (33.86%), myristic acid (8.42%), lauric acid (5.42%) and 2<i>E</i>-dodecenoic acid (4.46%) were identified as the major compounds. EOF had an excellent antioxidant ability. The semi-radical scavenging concentrations (IC50) of EOF for 2,2-Diphenyl-1-picrylhydrazyl (DPPH⁻), 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS⁺) and liposomal peroxidation were 3.09, 2.46 and 0.82 mg/mL. EOF also showed good antibacterial ability, including <i>Bacillus subtilis</i>, <i>Listeria monocytogenes</i>, <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. And the <i>L. monocytogenes</i> showed the highest sensitivity to EOF with the minimum inhibitory concentration (MIC) of 1.25 μg/mL and the minimum bactericidal concentration (MBC) of 2.5 μg/mL. Further research showed that EOF achieved its antibacterial effect by destroying the functional and structural integrity of cell membranes and cell walls of <i>L. monocytogenes</i>, leading to the leakage of alkaline phosphatase (AKP), nucleic acids and proteins, ultimately leading to <i>L. monocytogenes</i> death. The pork fresh-keeping results showed that 1.0% EOF extend the shelf-life of pork up to day 6, which was 2.00 times than the control during 7 days of refrigeration at 4°C. This study will provide the fundamental data support for future potential applications of EOF in food preservation.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"537-554"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831137","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":"Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester","authors":"Zhaojin Yu,&nbsp;Haiyang Wang,&nbsp;Zhuo Li,&nbsp;Dingwei Yan,&nbsp;Kewei Liang,&nbsp;Xiaopeng Yang,&nbsp;Jianhua Qiu,&nbsp;Fu Du,&nbsp;Xiaoming Ji","doi":"10.1002/ffj.3841","DOIUrl":"https://doi.org/10.1002/ffj.3841","url":null,"abstract":"<div>\u0000 \u0000 <p>Methyl cyclopentenolone succinate menthol diester (compound 5) was synthesised from methyl cyclopentenolone, menthol and succinic anhydride using dicyclohexylcarbodiimide (DCC) and 4-dimethylaminopyridine (DMAP) methods. The thermal decomposition process and kinetic behaviour of the compounds were studied at various heating rates (10°C, 20°C, 40°C, 60°C and 80°C min⁻¹) using thermogravimetry-derivative thermogravimetry (TG-DTG), Kissinger-Akahira-Sunose (KAS) method, Flynn-Wall-Ozawa (FWO) method and Coats–Redfern method. The research revealed that TG curves approached the high-temperature end with increasing heating rates, and the peak temperature of heat loss rate on the DTG curves tended to rise, but the magnitude of the change was smaller than that of heating rate. The apparent activation energy (<i>E</i>_<i>a</i>) of thermal decomposition increased with the conversion rate. The <i>E</i>_<i>a</i> of compound 5 ranged from 77.65 to 154.05 kJ mol⁻¹ and from 82.56 to 156.43 kJ mol⁻¹ calculated by KAS and FWO, respectively. The thermal decomposition process models of the compounds were found to be one-dimensional diffusion models (D1). The results of the kinetic compensation effect showed that the fitting result of the KAS method was better than that of the FWO method. Pyrolysis results indicated the production of aromatic substances such as methyl cyclopentenolone, menthol and esters. Additionally, the results of cigarette flavouring showed that the smoking quality of cigarettes was improved by adding compound 5. In summary, the findings of this study not only offer insights into the thermal decomposition and development of slow-release flavours under heated conditions, but also provide valuable references for assessing the thermal stability and utilisation potential of various substances, including biomass.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"425-439"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831138","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":"An Overview of 3-Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound","authors":"Parimala Hanumesh,&nbsp;Shobith Rangappa","doi":"10.1002/ffj.3839","DOIUrl":"https://doi.org/10.1002/ffj.3839","url":null,"abstract":"<div>\u0000 \u0000 <p>3-Phenylpropyl acetate, a small molecule with significant importance in the realm of flavours and fragrances, is consumed globally in quantities ranging from 1 to 10 tons per year. Given its widespread use, a thorough safety assessment is imperative. This review delves into the toxicological implications associated with 3-phenylpropyl acetate, focusing on various aspects such as mutagenicity, genotoxicity, repeated dose toxicity, reproductive toxicity, skin sensitisation, phototoxicity/photoallergenicity, local respiratory toxicity, as well as biodegradation and ecotoxicity. By evaluating the available data on these parameters, a comprehensive risk assessment can be conducted to ensure the safe utilisation of this compound in various applications.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"183-189"},"PeriodicalIF":2.1,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423584","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":"Optimisation of Essential Oil Extraction of Lindera neesiana From Supercritical Carbon Dioxide Fluid and Comparison to Steam and Simultaneous Distillation Extraction","authors":"Sajan L. Shyaula,&nbsp;Mandira Ghimire,&nbsp;Sajan Maharjan,&nbsp;Khilendra Gurung","doi":"10.1002/ffj.3835","DOIUrl":"https://doi.org/10.1002/ffj.3835","url":null,"abstract":"<div>\u0000 \u0000 <p>A study was performed on the fruits of <i>Lindera neesiana</i> (Wall. ex Nees) Kurz essential oil extracted by different methods; steam distillation (SD), simultaneous distillation extraction (SDE) and supercritical fluid extraction (SFE). The operating conditions tested achieved a maximum yield, 11.08% for supercritical CO₂ extraction, 1.03% for steam distillation and 2.53% for solvent distillation. The response surface methodology was used to optimise the experiment. The extractions using supercritical CO₂ were performed at different pressure 131, 140, 163, 185 and 194 bar and at temperatures 41°C to 49°C. The optimised condition for the experiment was the pressure of 162 bar and temperature of 42°C in order to get the maximum extraction yield of about 10.44% of <i>L. neesiana</i> oil. Total 33 compounds were identified in <i>L. neesiana</i> oil from the fruits by GCMS. The constituents of oil extracted by different methods were mostly similar qualitatively whereas the relative proportions of compounds identified were markedly different. In the SFE, the less volatile compounds such as myristicin, elemicin, geranic acid and caryophyllene oxide are predominant whereas, in the SDE and SD process, the high volatile compounds including sulcatone, citral, <i>α</i>-pinene and eucalyptol are principal compounds. This variation in chemical composition suggests diverse potential industrial applications for the essential oils extracted by different methods. The increment of extraction yields upto 11.08% from SFE is an impressive achievement in the plant business.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"267-277"},"PeriodicalIF":2.1,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423537","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":"Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose","authors":"Juan Li,&nbsp;Qingqing Hu,&nbsp;Jinxin He,&nbsp;Xuan Wang,&nbsp;Zhaoyang Pei,&nbsp;Jianchun Xie","doi":"10.1002/ffj.3827","DOIUrl":"https://doi.org/10.1002/ffj.3827","url":null,"abstract":"<div>\u0000 \u0000 <p>The optimum reaction conditions (temperature 95°C, pH 6.5, time 70 min and cysteine 0.2 g) and significant influence factors were found by response surface model (RSM) experimentation to reduce bitterness and increase overall acceptability of soybean protein hydrolysate (SPH) using the Maillard reaction of arabinose. Three reaction products of different response values and sensory profiles were selected to be investigated further. Fourier transform infrared (FTIR) spectra and UV 294 and 420 nm analyses revealed their different extents of the Maillard reaction. Partial least squares regression analysis (PLSR) for free amino acids and molecular weight distribution and aroma compounds versus the used reaction conditions of the three samples suggested that reaction conditions of higher pH plus less Cys could cause more bitter amino acids (Leu, Val) and 500–1000 Da peptides, while those of more cysteine plus longer times under low temperatures benefitted formation of the umami amino acid of glutamic acid and &gt; 1000 Da peptides. In particular, the reaction conditions of higher temperatures and more cysteine would generate more volatile compounds with roasted and meaty aromas unfavourable for overall acceptability. Furthermore, Pearson coefficient analysis revealed the key taste and aroma components and exposed that the fatty and caramel aromas contributed positively to overall acceptability. This study can provide references for debittering and improving the flavour of SPH.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"205-224"},"PeriodicalIF":2.1,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423708","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 Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China","authors":"Yuqian Wang,&nbsp;Junyi Wang,&nbsp;Linjia Sun,&nbsp;Jihang Zhang,&nbsp;Ning Zhang","doi":"10.1002/ffj.3833","DOIUrl":"https://doi.org/10.1002/ffj.3833","url":null,"abstract":"<div>\u0000 \u0000 <p>Shanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in-depth aroma analysis. Sensory analysis and electronic nose (E-nose) were used to compare flavour profiles. Volatile components were extracted via liquid–liquid extraction (LLE) with solvent-assisted flavour evaporation (SAFE), analysed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography olfactometry-mass spectrometry (GC-O-MS). The results revealed 145 volatile compounds, predominantly acids, alcohols, ketones and heterocycles, with acids as the most prevalent (ranging from 960.17 to 1231.78 μg/mL). Additionally, 90 aroma-active compounds were identified, notably acetic acid, furfuryl alcohol, 2,3-dimethylpyrazine, lactic acid, phenol, propyl acetate, ethyl propionate and 2(5H)-furanone. Accordingly, a flavour wheel was constructed highlighting dominant volatile components, featuring acidic, alcohol, tangerine peel-like and yeasty aromas. Partial least squares regression (PLSR) analysis showed that the acidity note in SAV positively correlates with acetic acid, isovaleric acid, hexanoic acid, phenethyl alcohol and butyric acid. Understanding the flavour composition of SAV provides vital insight for flavour research and product quality control.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"319-335"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423575","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":"Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities","authors":"Miroslava Kačániová,&nbsp;Milena Vukic,&nbsp;Natália Čmiková,&nbsp;Alessandro Bianchi,&nbsp;Stefania Garzoli,&nbsp;Rania Ben Saad,&nbsp;Anis Ben Hsouna,&nbsp;Maciej Ireneusz Kluz,&nbsp;Bożena Waszkiewicz-Robak,&nbsp;Jovica Branković,&nbsp;Nenad Vukovic","doi":"10.1002/ffj.3838","DOIUrl":"https://doi.org/10.1002/ffj.3838","url":null,"abstract":"<p><i>Pinus</i> represents a potential source of valuable bioactive substances. In this study, the chemical composition and biological activity of essential oils extracted from <i>Pinus mugo</i> Turra needles (PMEO) were investigated. GC/MS analyses were used to assess the volatile elements found in the PMEO sample. The antioxidant activity was evaluated using DPPH and ABTS techniques. Antimicrobial properties were evaluated against yeasts and bacteria (both Gram-positive and Gram-negative) using the disc diffusion method, minimal inhibition concentration and vapour phase on fruit and vegetable models. Mass spectrometry and the crystal violet technique were used to measure the antibiofilm activity. The contact application method was used to assess the insecticidal activity of different concentration of PMEO against <i>Harmonia axyridis</i>. The GC/MS analysis identified β-phellandrene (20.5%), α-pinene (19.4%), δ-3-carene (16.7%), β-pinene (11.1%) and β-myrcene (9.4%) as main constituents. PMEO exhibited antioxidant activity against DPPH and ABTS radical species, with IC₅₀ values of 1.92 and 1.14 mg/mL, respectively. PMEO showed an inhibitory effect against microbial strains ranging from 6.67 to 13.33 mm. By employing the microdilution method, PMEO showed antimicrobial activity with MIC₅₀ values ranging from 2.52 to 7.41 mg/mL and MIC₉₀ values ranging from 2.72 to 7.7 mg/mL. The in situ antimicrobial investigations revealed that PMEO exerts the highest activity against <i>E. aerogenes</i> and <i>P. putida</i> on apple and beetroot models. Furthermore, PMEO exhibited noteworthy potential against biofilm-forming <i>S. enterica</i> growing on plastic and glass surfaces. Additionally, an evaluation of the PMEO insecticidal potential was performed using <i>H. axyridis</i>. Insecticidal properties against <i>H. axyridis</i> were observed at concentrations of 50% and 100%. PMEO displayed good antioxidant, antibacterial and insecticidal properties, significant antibiofilm features and excellent preservative properties for extending the shelf life of foods.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"349-364"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3838","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423573","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}

{"title":"Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol","authors":"Başar Sevindik","doi":"10.1002/ffj.3830","DOIUrl":"https://doi.org/10.1002/ffj.3830","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Crocus sativus</i> L., known as saffron, is one of the major crops among ornamental and medicinal aromatic plants. Polyethylene glycol (PEG) 6000 is one of the well-known and efficient simulators used for this purpose. In this study, saffron corms were cultivated in pots containing perlite, and the PEG 6000 solution was applied at 5%, 10% and 15% concentrations. A HS-SPME-GC–MS system was used to elucidate volatiles of saffron flowers, and a total of 28 volatiles was detected. Safranal was measured as the most dominant volatile compound in saffron flowers, and the release of marker volatiles was dramatically increased with the increasing PEG 6000 dosage. Eucarvone was found to be an important ketone compound, Phenethyl alcohol was found to be the most abundant volatile alcohol compound. Additionally, ketones pyrrole, lactone, esters and other sulphurous components increased with PEG 6000 application. According to the morphological observations, decreases were observed in plant dry weight (PDW), plant fresh weight (PFW), corm diameter (CD), daughter corm (DCN), and flower number (FN), between the control plants and those treated with PEG 6000. However, an increase was detected in root number (RN) and root length (RL). Leaf length (LL), on the other hand, increased with a 5% PEG application but decreased with higher concentrations.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"308-318"},"PeriodicalIF":2.1,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424120","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":"Enhancing Electronic Nose Performance for Differentiating Civet and Non-Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods","authors":"Nasrul Ihsan,&nbsp;Kombo Othman Kombo,&nbsp;Frendy Jaya Kusuma,&nbsp;Tri Siswandi Syahputra,&nbsp;Mayumi Puspita,&nbsp; Wahyono,&nbsp;Kuwat Triyana","doi":"10.1002/ffj.3826","DOIUrl":"https://doi.org/10.1002/ffj.3826","url":null,"abstract":"<div>\u0000 \u0000 <p>Coffee, a popular beverage worldwide, requires thorough quality assessment to ensure its authenticity and meet consumer demands. Traditional methods in the industry are often subjective, expensive, and time-consuming. This study used a compact, portable electronic nose (e-nose) with machine learning models to classify and distinguish between civet and non-civet roasted beans. The polynomial feature extraction method was used to extract important parameters from the sensor response and improve system performance. Classification models like linear discriminant analysis (LDA), logistic regression (LR), quadratic discriminant analysis (QDA), and support vector machines (SVM) were applied to classify the samples. Among these, the LDA model with polynomial features yielded the highest validation and test accuracies, with values of 0.89 ± 0.04 and 0.93, respectively. This was higher than the statistical feature methods, which obtained validation and test accuracies of 0.80 ± 0.07 and 0.87, respectively. The acquired e-nose results were correlated with compound concentrations in roasted coffee beans measured by gas chromatography–mass spectrometry (GC–MS). These findings demonstrate the e-nose system's promising potential to effectively distinguish civet from non-civet roasted coffee beans based on their aroma profiles using polynomial feature extraction methods.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"298-307"},"PeriodicalIF":2.1,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424130","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":"Thermal Behaviour, Smoke Transfer and Antioxidant Analysis of Two Synthesised 2,5-Dimethyl-N-Substituted Pyrrole Leucine Esters","authors":"Miao Lai,&nbsp;Pengyu Li,&nbsp;Dingwei Yan,&nbsp;Ziting Gao,&nbsp;Haiyang Wang,&nbsp;Xue Gao,&nbsp;Yuewei Wei,&nbsp;Hongli Chen,&nbsp;Xiaopeng Yang,&nbsp;Xiaoming Ji","doi":"10.1002/ffj.3832","DOIUrl":"https://doi.org/10.1002/ffj.3832","url":null,"abstract":"<div>\u0000 \u0000 <p>The limited availability of raw materials for cigarette aroma, particularly in emerging spices, highlights the need for proactive research in exploring and utilising new flavours. Pyrrole derivatives are an important class of five membered nitrogen-containing heterocyclic compounds with beautiful aroma and excellent biological activity. By synthesising 2-(2,5-dimethyl-1H-pyrrol-1-yl)-4-methylpentanoic acid using the Paal–Knorr reaction followed by esterification reactions, novel pyrrole ester fragrances (<b>5a</b> and <b>5b</b>) were obtained for further investigation. The two synthesised compounds were characterised using nuclear magnetic resonance spectroscopy (¹H and ¹³C NMR), infrared spectroscopy (IR) and high-resolution mass spectrometry (HRMS). Furthermore, the thermal properties, smoke transfer behaviour and antioxidant capacity of compounds <b>5a</b> and <b>5b</b> were evaluated. Thermogravimetric analysis (TG) revealed that compounds <b>5a</b> and <b>5b</b> exhibited major mass loss phases between 124.3°C–450°C and 116.8°C–450°C, respectively, with mass loss rates of 80.58% and 95.45%. Pyrolysis (Py) of compounds <b>5a</b> and <b>5b</b> resulted in the formation of eight and nine compounds, respectively. Moreover, the transfer rates of mainstream smoke particles from flavour additives <b>5a</b> and <b>5b</b> in tobacco shreds were higher compared with cigarette paper flavouring. Compound <b>5a</b> demonstrated slightly higher antioxidant activity involving 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radicals (•OH) and superoxide anion (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>·</mo>\u0000 <msubsup>\u0000 <mi>O</mi>\u0000 <mn>2</mn>\u0000 <mo>−</mo>\u0000 </msubsup>\u0000 </mrow>\u0000 </semantics></math>) than compound <b>5b</b>. These findings support the development of new tobacco flavours and fragrance components and encourage further practical investigations.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"242-250"},"PeriodicalIF":2.1,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424127","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}