Flavour and Fragrance Journal最新文献

{"title":"Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition","authors":"Junsong Zhang,&nbsp;Qianhua Tian,&nbsp;Jiqing Xie,&nbsp;Xianli Rao,&nbsp;Ruili Li,&nbsp;Tianyu Zhou,&nbsp;Xiaoyun Zheng,&nbsp;Jiaqi Wang,&nbsp;Miao Liang","doi":"10.1002/ffj.3829","DOIUrl":"https://doi.org/10.1002/ffj.3829","url":null,"abstract":"<div>\u0000 \u0000 <p>The investigation of the thermal release properties of flavours under heating conditions is essential for their application in related products. Herein, the thermal release processes of six typical aldehyde flavours with different boiling points were evaluated via thermogravimetric-derivative thermogravimetric (TG-DTG) and differential scanning calorimetry (DSC). To further study the relative proportions of prototype evaporation and the pyrolytic products under heating conditions, we developed a temperature-controlled tube furnace combined with thermal release products capturing device to simulate the pyrolysis process of aldehyde flavours under temperature of 350°C and three atmospheres (9%, 21% oxygen and 100% nitrogen), respectively. The TG-DTG curves showed that the selected flavours exhibited different thermal weight loss processes in terms of temperature range, initial release temperature (T_i), temperature at maximum weight loss rate (T_max) and final release temperature (T_f). The T_max of six aldehyde flavours was located between 173.73°C and 269.12°C depending on the thermal stability. Among them, cinnamaldehyde and p-anisaldehyde possessed the lowest and highest comprehensive release index (CRI) values of 1.07 × 10⁻³%/(min × ^oC²) and 9.81 × 10⁻³%/(min × ^oC²), respectively. Meanwhile, DSC analysis showed that all aldehyde flavours exhibited different heat absorption behaviour, and the enthalpy changes ranged from 236.10 to 393.80 J/g. According to the distribution of released pyrolytic products, the selected flavours can be classified as stabilised aldehydes and significantly pyrolytic aldehydes, and the heating atmospheres exhibited an obvious effect on the thermal release behaviour of aldehyde flavours. In addition, the possible pyrolysis schemes of significantly pyrolytic aldehydes were proposed based on the molecular structure.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"225-241"},"PeriodicalIF":2.1,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424126","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 Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region","authors":"Tongfei Niu,&nbsp;Huili Ma,&nbsp;Zhanxiang Tan,&nbsp;Min Yu,&nbsp;Dongfeng Wei,&nbsp;Lili Guo,&nbsp;Xiaogai Hou","doi":"10.1002/ffj.3825","DOIUrl":"https://doi.org/10.1002/ffj.3825","url":null,"abstract":"<div>\u0000 \u0000 <p>Intersectional hybrids of <i>Paeonia</i> (<i>Paeonia</i> Itoh hybrids) have rich colours and strong fragrance, combining the advantages of sect. <i>Moutan</i> and sect. <i>Paeonia</i>, and have great economic value and development potential. However, there have been few studies on the floral fragrance components of intersectional hybrids of <i>Paeonia</i>. In this study, the types and contents of volatile components of 20 intersectional hybrids of <i>Paeonia</i> were conducted. A total of 53 floral volatiles were identified though gas chromatography–mass spectrometry (GC–MS) analysis, with linalool, nonanal and phenylethyl alcohol as the main floral components. Based on the compound contents and odour activity values (OAVs) analysis, the 20 cultivars were classified into four aroma types: a floral scent, a fresh floral scent, a floral with spicy scent and a fruity scent. ‘Magical Mystery Tour’ had the highest volatile compound contents and OAVs, and had potential for exploitation. This study provided a theoretical reference for the selection of parents for flower fragrance breeding of <i>Paeonia</i> Itoh hybrids.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"190-204"},"PeriodicalIF":2.1,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424246","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":"Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic","authors":"Narges Samanian,&nbsp;Seyed Mohammad Ali Razavi,&nbsp;Mohebbat Mohebbi,&nbsp;Javad Abolfazli Esfahani,&nbsp;Mehdi Varidi","doi":"10.1002/ffj.3811","DOIUrl":"https://doi.org/10.1002/ffj.3811","url":null,"abstract":"<div>\u0000 \u0000 <p>Cinnamon is widely recognised for its distinct flavour and potential health benefits, making it an important subject of study in food and nutraceutical fields. To understand the mechanism of cinnamon flavour release as a fundamental step in its flavour perception from high-amylose corn starch microcapsules, the release of cinnamaldehyde under in vitro mouth conditions was studied using a 3D numerical model. Additionally, predicting cinnamaldehyde release in all three phases simultaneously was developed in COMSOL Multiphysics 5.6. To validate the developed model, cinnamaldehyde release profiles were prepared under simulated mouth conditions using headspace analysis by the SPME-GC–MS procedure. High <i>R</i>² (0.997) and low RMSE (1.78E-06) values, along with good convergence results, confirmed this simulation as a precise numerical model. The effects of cinnamaldehyde initial load, cinnamaldehyde diffusivity and shear rate were also probed, revealing the model to be more sensitive to the microcapsules' properties. This study provides a valuable framework for designing controlled release systems for flavouring agents, with significant implications for food and nutraceutical industries.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"7-20"},"PeriodicalIF":2.1,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862398","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":"Improvement and Optimisation of Green Ultrasound-Assisted Extraction for Sinapic Acid Content and Lipase Inhibition From Caucasian Whortleberry (Vaccinium arctostaphylos L.) by Box–Behnken Design","authors":"S. O. Sener,&nbsp;S. Shaha,&nbsp;S. Kanbolat,&nbsp;M. Badem,&nbsp;B. Balkabak,&nbsp;S. Halil,&nbsp;N. Ulas Colak,&nbsp;U. Ozgen,&nbsp;D. Sevim","doi":"10.1002/ffj.3822","DOIUrl":"https://doi.org/10.1002/ffj.3822","url":null,"abstract":"<p>Caucasian whortleberry (<i>Vaccinium arctostaphylos</i> L.) is a beneficial natural source for obesity due to its rich content of phenolic compounds. It has been shown that phenolic compounds have antiobesity properties through a variety of molecular mechanisms. The goal of the current study was to identify the optimal conditions of green ultrasonic extraction (UAE) for Caucasian whortleberry via phenolic compounds and lipase inhibition. The experimental design was carried out using the response surface methodology (RSM) based on the Box–Behnken design (BBD) to detect optimum conditions of ultrasonic extraction. Three levels of three independent variables were incorporated into the BBD: ethanol concentration, temperature and time. RP-HPLC analysis was utilised to quantify the phenolic content, and the spectroscopic method was used to evaluate the lipase inhibitions. Quadratic response surface models were suggested according to the results of the BBD model adequacy test (<i>p</i> &lt; 0.0001) performed by multiple regression analysis. The data showed that the sinapic acid concentration and lipase inhibition are significantly impacted by the extraction conditions. The optimal conditions for sinapic acid content and lipase inhibition were detected as 100% ethanol concentration, 60°C and 60 min. The highest sinapic acid content (13.66 mg/g dry extract) and lipase inhibition level (IC₅₀ = 66.22 μg/mL) with desirability of 0.8583 resulted under optimal conditions. In comparison with the conventional extraction method, optimal conditions resulted in a notable rise of 57.01% for sinapic acid content and a substantial increase of 53.12% for lipase inhibitory effect. These optimal conditions mediated more sinapic acid content and lipase inhibitor activity can be suggested for the development of food supplements or herbal medicine with Caucasian whortleberry.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"150-161"},"PeriodicalIF":2.1,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3822","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862396","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":"Different Plant Parts Induce Variances in the Production of Fennel Essential Oil","authors":"Khalid A. Khalid","doi":"10.1002/ffj.3821","DOIUrl":"https://doi.org/10.1002/ffj.3821","url":null,"abstract":"<div>\u0000 \u0000 <p>Essential oil from fennel plant (<i>Foeniculum vulgare</i> Mill) is a useful source of natural raw materials due to its biological characteristics; therefore, it is used in the pharmaceutical and food preservation sectors. Plant parts have a major impact on the physiology, metabolism, synthesis and variability of essential oils. The aim of this investigation was to describe the essential oil composition of fennel, which was produced from leaves, umbels, verdant fruits and ripe fruits. It is clear that the highest levels of essential oil output (1.79% or 1.21 g plant⁻¹) were produced by ripe fruits, afterwards, verdant fruits (0.79% or 0.30 g plant⁻¹), then leaves or umbels (0.24% or 0.10 g plant⁻¹). The principal constituents of fennel essential oil that were extracted from different portions were estragole (118.80–964.81 mg 100 g⁻¹), limonene (128.02–681.99 mg 100 g⁻¹), fenchone (8.16–30.43 mg 100 g⁻¹) and γ-terpinene (18.00–34.01 mg 100 g⁻¹); while the majority belonged to the class of oxygenated monoterpenes (130.56–1016.72 mg 100 g⁻¹). Essential oil obtained from ripe fruits resulted in the greatest values of major components and major chemical class. This study indicated that differences in fennel essential oil were caused by the subordination of fennel plants to plant parts, and hence, its biological activities were impacted.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"142-149"},"PeriodicalIF":2.1,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862393","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":"Mechanistic Insight Into the Release Kinetics of d-Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions","authors":"Khadije Khoshakhlagh,&nbsp;Mohebbat Mohebbi,&nbsp;Arash Koocheki,&nbsp;Alireza Allafchian","doi":"10.1002/ffj.3810","DOIUrl":"https://doi.org/10.1002/ffj.3810","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study aimed at investigating and modelling the release behaviour of encapsulated <span>d</span>-limonene from electrosprayed <i>Alyssum homolocarpum</i> seed gum (AHSG) nanoparticles. For this purpose, release profiles of <span>d</span>-limonene from 10% or 20% loaded nanocapsules were obtained in deionised water and simulated mouth conditions by a spectrophotometric method. The experimental results showed that complete release takes ranging between 7 and 15 min, depending on the <span>d</span>-limonene loading and type of release medium. A gradual increase in the flavour release rate over time without initial burst revealed there are several phenomena involved in the release process due to the hydrophilic nature of AHSG nanocapsules. Based on these findings, a mechanistic approach modelled flavour diffusion as a transport process of combined matrix swelling and erosion mechanisms. The model parameters were obtained via best fitting procedure applying simulated annealing (SA) algorithm. The good correlation between the predicted and experimental results of <span>d</span>-limonene release confirmed validation of the developed model. The simulation results showed that although matrix erosion contributes more than diffusion process in <span>d</span>-limonene release from AHSG nanocapsules, the model describing the release mechanism as only governed by the erosion is not able to provide accurate predictions of flavour release as compared to the coupled model.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"41-52"},"PeriodicalIF":2.1,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862399","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":"Strategies for the Diagnosis and Management of Chronic Invasive Fungal Sinusitis Involving the Skull Base or Orbit Based on the Background of Multidisciplinary Team Discussion","authors":"Yuanchao Li,&nbsp;Heyan Wang,&nbsp;Feng Chen,&nbsp;Sisi Zhang,&nbsp;Xiaofeng Ma,&nbsp;Yongze Liu","doi":"10.1002/ffj.3824","DOIUrl":"https://doi.org/10.1002/ffj.3824","url":null,"abstract":"<p>To explore the diagnostic and therapeutic strategies of chronic invasive fungal sinusitis involving the skull base or orbit based on the background of multidisciplinary team discussion and to provide a basis for clinical practice. The clinical data of five patients with chronic invasive fungal sinusitis involving the skull base or orbit admitted to the Department of Otorhinolaryngology, Head and Neck Surgery of Drum Tower Hospital affiliated with Nanjing University School of Medicine from July 2017 to February 2024, were retrospectively analysed. The diagnosis and treatment strategies were all formulated after the MDT discussion. Nasal endoscopic surgery dominated the treatment protocol. Surgery was completed while ensuring the integrity of the dura mater or orbital periosteum. During surgery, we remove the lesion as thoroughly as possible and open the sinuses to improve their drainage function. The efficacy of the surgery was comprehensively analysed in the postoperative period. None of the five patients had serious complications such as ocular motor or visual dysfunction, cerebrospinal fluid leakage or intracranial infection after surgery. Four of them were cured after comprehensive treatment and had no recurrence after 5–84 months of follow-up; one case had a wider range of lesions, but the patient did not follow the recommended antifungal treatment after surgery and had a recurrence 5 months after surgery; after the recurrence, the patient underwent a second endoscopic surgery and actively cooperated with the antifungal treatment, there were no complications after the second surgery and there was no recurrence after 78 months of follow-up. For patients with chronic invasive fungal sinusitis involving the skull base or orbits, the diagnosis and treatment plan are formulated through MDT discussion before surgery, and the lesions are resected with the assistance of image navigation and the plasma system to protect the natural barrier of the dura mater or orbital periosteum from being breached, so as to achieve the purpose of removing the lesions and clearing the sinus drainage, and then supplemented with antifungal treatment. In this way, we can achieve satisfactory therapeutic effects while reducing nose–brain and nose–eye complications and improving the prognosis.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"289-297"},"PeriodicalIF":2.1,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3824","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424276","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":"Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage","authors":"Seyedeh Akram Mousavi,&nbsp;Leila Nateghi,&nbsp;Elahesadat Hosseini","doi":"10.1002/ffj.3814","DOIUrl":"https://doi.org/10.1002/ffj.3814","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to study the impact of <i>Ferulago angulata</i> (<i>Schlecht</i>) <i>Boiss</i> (known as an antioxidant known as Chavir) extract, obtained through ultrasound-assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90-day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC-DAD and quality indicators like acidity value (AV), p-anisidine value (<i>p</i>-AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. <i>p</i>-AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir-flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"53-62"},"PeriodicalIF":2.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862286","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":"Silver Nanoparticles (AgNPs) Act as Nanoelicitors in Melissa officinalis to Enhance the Production of Some Important Phenolic Compounds and Essential Oils","authors":"Yasemin Coskun,&nbsp;Goncagul Kapdan","doi":"10.1002/ffj.3823","DOIUrl":"https://doi.org/10.1002/ffj.3823","url":null,"abstract":"<p>Nanoparticles (NPs) are well-known biostimulants in plant biotechnology, utilised to enhance the physical properties of plants and exhibit positive effects on them. The important key role is the most suitable type, effective dose and size of NP to be used in plant tissue culture systems. In this study, various concentrations of silver nanoparticles (AgNPs; 0, 25, 50, 75 and 100 μg L⁻¹) were tested as elicitors in callus culture with the aim of enhancing secondary metabolite production in lemon balm (<i>Melissa officinalis</i> L.). According to the results obtained, callus formation rates have shown an increase in all applications compared to the control group. The highest callus formation, weight and diameter were observed in 50 μg L⁻¹ application. In this application, the callus structure was compact and its colour was green. However, the aromatic compounds, neral and geranial increased significantly in 25 μg L⁻¹ application. The maximum increase in phenolic compounds such as caffeic acid, chlorogenic acid, proto-catechic acid, hesperidin and <i>p</i>-coumaric acid was observed in the 75 μg L⁻¹ AgNP and the highest increase in rosmarinic acid compound was determined in the 50 μg L⁻¹ application. The study found that AgNP applications are an effective method for increasing the production of secondary metabolites in medicinal and aromatic plants, such as lemon balm, in vitro.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"278-288"},"PeriodicalIF":2.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3823","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424274","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":"Unveiling Geographical Variation and Chemotypes of Cupressus torulosa Needle Essential Oil: A Novel Approach Using t-SNE and HCA","authors":"Piyush Bhalla,&nbsp;Kiran Chauhan,&nbsp;V. K. Varshney","doi":"10.1002/ffj.3816","DOIUrl":"https://doi.org/10.1002/ffj.3816","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to assess the geographical variation in the content and chemical composition of <i>Cupressus torulosa</i> needles essential oil across different locations in the Himalayan region of India. The methodology involved the collection of needles from 14 distinct locations, followed by hydro-distillation using a Clevenger-type apparatus. Qualitative analysis was conducted using gas chromatography–mass spectrometry (GC–MS), while gas chromatography with flame ionisation detector (GC-FID) was employed for quantitative analysis. The GC–MS analysis identified a total of 57 compounds, with oxygenated monoterpenes and monoterpene hydrocarbons being the dominant chemical constituents, ranging from 22.5% to 63.01% and from 10.39% to 63.95%, respectively. Terpinen-4-ol emerged as the major compound, with concentrations ranging from 101.2 ± 45.7 μg/mg to 393.8 ± 12.5 μg/mg across different locations, with the highest concentration observed in the Dehradun location. The application of t-distributed stochastic neighbour embedding (t-SNE) analysis and hierarchical cluster analysis (HCA) revealed the presence of five distinct chemotypes within the essential oil, characterised by different combinations of chemical constituents. These chemotypes were identified as terpinen-4-ol/limonene, terpinen-4-ol/sabinene, terpinen-4-ol, terpinen-4-ol/umbellulone, and terpinen-4-ol/totarol chemotypes. This research serves as a foundational framework for future investigations aimed at harnessing the unique properties of different chemotypes for specific purposes, potentially facilitating the successful commercialization and utilisation of <i>C. torulosa</i> needles essential oil.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"91-102"},"PeriodicalIF":2.1,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862115","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}