Flavour and Fragrance Journal最新文献

{"title":"Novel approaches for lemon grass essential oil extraction: Ultrasound sonication and sparger-based microwave assisted extraction as a combined technique","authors":"Irsha Dhotre,&nbsp;Vivek Sathe","doi":"10.1002/ffj.3768","DOIUrl":"10.1002/ffj.3768","url":null,"abstract":"<p>The utilization of essential oils spans across various industries, encompassing food, pharmaceuticals, and cosmetics. Lemongrass, an herb renowned for its high essential oil content, was the focal point of this research. The objective was to explore a novel approach to extract essential oil from lemongrass by employing ultrasonic sparger-based microwave-assisted extraction (U Sp-MAE) coupled with ultrasound sonicator pretreatment. The findings revealed that the application of the U Sp-MAE technique, combined with ultrasound sonicator pretreatment, resulted in a significant increase in lemongrass essential oil yield. At a mixing ratio of 80 g of chopped lemongrass per 500 mL of deionized water, a remarkable yield of 1.87% was achieved. This study demonstrates the potential of the U Sp-MAE technique, with ultrasound sonicator pretreatment, as a promising and efficient method for extracting essential oil from lemongrass. Furthermore, its potential applications extend to industrial settings, offering new avenues for utilization.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"58-68"},"PeriodicalIF":2.6,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135113290","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":"Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis","authors":"Lina Guan,&nbsp;Yongjie Mi,&nbsp;Min Zhang,&nbsp;Sixuan Li,&nbsp;Guodong Ye","doi":"10.1002/ffj.3765","DOIUrl":"10.1002/ffj.3765","url":null,"abstract":"<p>The aroma of cooked rice is a key factor in the evaluation of taste quality for rice grading, which greatly affects consumer acceptance. Combining the results of instrumental analysis and sensory evaluation to comprehensively analyse the aroma of cooked rice is a new strategy. The aroma characteristics of fifteen cooked rice varieties were analysed by gas chromatography–mass spectrometry (GC–MS) and descriptive sensory analysis. Based on the aroma descriptors obtained by gas chromatography-olfactometry (GC-O) analysis and the odour activity value (OAV) of aroma compounds, the aroma profiles of cooked rice were preliminarily explained by bipartite network and aroma fingerprint. The Pearson correlation coefficients between the OAV results of aroma compounds and sensory data were calculated to construct the aroma association network. The results showed that the aroma attributes of cooked rice were significantly correlated with certain aroma compounds identified by GC–MS, such as aldehydes and heterocycles. The aroma attributes of cooked grain, popcorn, grassy, nutty, and fruity could be well explained by the results of GC–MS analysis. The purpose of the study is to better understand the relationship between aroma characteristics and chemical composition, as well as to provide a theoretical basis for evaluating and predicting the aroma of cooked rice using GC–MS analysis.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"45-57"},"PeriodicalIF":2.6,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013043","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 study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology","authors":"Aoken Aimila,&nbsp;Xiangwen Xiao,&nbsp;Xuelei Xin,&nbsp;Numonov Sodik,&nbsp;Jingshan Shen,&nbsp;Maitinuer Maiwulanjiang","doi":"10.1002/ffj.3766","DOIUrl":"10.1002/ffj.3766","url":null,"abstract":"<p>In the current study, the lipophilic solvent (<i>n</i>-hexane) extraction, steam distillation (SD) and supercritical CO₂ fluid extraction (SC–CO₂) methods were used to extract the volatile components of <i>Mentha asiatica</i> Boriss. Comparisons were made between the extraction yield, chemical component and biological activity. Gas chromatography quadrupole-time-of-flight mass spectrometry (GC–QTOF–MS) and semi-quantitative analysis of chemical contents by flame ionization detector (GC–FID) were used to study the chemical ingredients in <i>Mentha asiatica</i> Boriss. aromatic extract. The oil extract obtained from lipophilic solvent (<i>n</i>-hexane) extraction (1.27 ± 0.03%, w/W) showed the highest yield, followed by supercritical CO₂ fluid extraction (1.15 ± 0.04%, w/W), the extraction rate of SD was (0.37 ± 0.01%，w/W). The oil extract of <i>Mentha asiatica</i> Boriss. contained a total of 70 components that were identified. In the following, the primary volatile compounds of the essential oil produced using the three extraction techniques: <i>α</i>-thujene, camphene, sabinene, <i>β</i>-pinene, <i>β-</i>cymene, limonene, <i>β-</i>terpinene, camphol, <i>α</i>-terpinene, carvenone, carvone, piperitone oxide, thymol, myrtenyl acetate, dihydrojasmone, caryophyllene, germacrene D and caryophyllene oxide. Findings from this study indicate that the three methods of essential oil extraction produced oils with varying antioxidant capacities against DPPH and ABTS free radicals. Against <i>Staphylococcus aureus</i>, <i>Candida albicans</i>, <i>Bacillus subtilis</i> and <i>Escherichia coli</i>, all of the essential oils simultaneously showed clear inhibitory actions. Response surface methodology (RSM) and the Box–Benhnken design with three factors and three levels were both utilized to optimize the distillation process of essential oils. The appropriate extraction parameters were a 3 h extraction period, a solid–liquid ratio of 1:10 and a 3 h soaking time. The highest yield of essential oil was 0.38%. The impact of extraction parameters on essential oil yield was examined using the SD method. The findings indicated that the main factors affecting the yield of volatile oil extracted by SD were soaking time &gt; ratio of solid to liquid &gt; extraction time.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"33-44"},"PeriodicalIF":2.6,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135146186","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":"Preparation, characterization and properties of linalool and acyclic cucurbit[n]urils inclusion complexes","authors":"Chao Zhou,&nbsp;Shuqing Zhang,&nbsp;Yamin Li,&nbsp;Lutao Wang,&nbsp;Qingmeng Liu,&nbsp;Tian Si,&nbsp;Bo Yang","doi":"10.1002/ffj.3764","DOIUrl":"10.1002/ffj.3764","url":null,"abstract":"<p>Linalool is an important substance in the synthesis of fragrances owing to its unique aroma. However, the application of linalool is limited due to its low stability and rapid volatilization. Supramolecular inclusion technology plays an important role in improving the stability and volatility of fragrance and endows fragrance with excellent heat-controlled release properties. In this study, inclusion complexes were prepared with two acyclic cucurbit[n]urils (M1 and M2) to improve the thermal stability of linalool, their binding behaviours were investigated by NMR, XRD, FT-IR and Molecular Docking, confirming the formation of the host-guest inclusion complexes. The stoichiometry of inclusion complexes was 1:1 by Job's plot and the binding constant was determined by fluorescence titration. The TG and heat-controlled release experiment indicated that the inclusion complexes have higher thermal stability. This study provides a new idea and method for the development of linalool series spices.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"23-32"},"PeriodicalIF":2.6,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134910782","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":"Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress","authors":"Yanru Chen,&nbsp;Yin Wan,&nbsp;Wenqin Cai,&nbsp;Xiaming Che,&nbsp;Hong Peng,&nbsp;Guiming Fu","doi":"10.1002/ffj.3763","DOIUrl":"10.1002/ffj.3763","url":null,"abstract":"<p>Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with the sensory properties of various alcoholic products. The Ehrlich and Harris pathways are the main pathways for yeast to produce phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products, whereas the specific changes of the Ehrlich and Harris pathways in <i>Wickerhamomyces anomalus</i> under ethanol stress are still unclear. In this study, <i>W. anomalus</i> NCU003 with a high capacity for aroma compound production was treated with ethanol stress at different concentrations (3%, v/v, 6%, v/v and 9%, v/v) to study the effects on the expression levels of genes and metabolite content in the Ehrlich and Harris pathways. The results found that ethanol stress inhibited the production of phenylethyl alcohol and isoamyl alcohol, and the content decreased with the increase of ethanol concentrations. In the meantime, the up-regulation of <i>ARO1</i>, <i>CS</i>, <i>ARO8</i>, <i>Leu1</i>, <i>BAT2</i> and <i>ilvs</i> family genes in the Ehrlich and Harris pathways could lead to an increase in the synthesis of important precursor substances during the synthesis of phenylethyl alcohol and isoamyl alcohol. However, the significant down-regulation of <i>ARO10</i>, <i>PDC</i>, <i>ADH1</i> and <i>AHD2</i> genes was the main reason for the low production of phenylethyl alcohol and isoamyl alcohol. These results could provide a theoretical reference for the construction of genetic engineering strains of <i>W. anomalus</i> in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"10-22"},"PeriodicalIF":2.6,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135734968","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":"Sensory evaluation of axillary odour samples of younger and older adults by a trained panel","authors":"Diana Owsienko,&nbsp;Leo Schwinn,&nbsp;Bjoern M. Eskofier,&nbsp;Eva Kiesswetter,&nbsp;Helene M. Loos","doi":"10.1002/ffj.3762","DOIUrl":"10.1002/ffj.3762","url":null,"abstract":"<p>It has been reported that a distinct ‘old person smell’ can develop with advancing age, however, this odour has not yet been sufficiently described in previous research. Sensory evaluation by a trained panel might be useful to describe alterations with age in body odour (BO). To evaluate the alterations and achieve first insights into the ‘old person smell’, this pilot study determined the odour profiles of BO samples from both a younger and an older age group with a trained panel. In addition, we aimed to assess whether the panellists can recognize the age group based on the smell of the BO samples. Eight younger (20–28 years) and eight older (80–83 years) participants sampled their BO by wearing a cotton T-shirt for one night. The samples were sensorially evaluated by a trained panel, including ratings of total intensity and pleasantness. Additionally, an age labelling task was performed as a forced-choice decision. Results revealed that the odour profiles of the BO samples were very similar for both age groups. Nevertheless, trained panellists were able to predict the age group with significantly higher accuracy (<i>p</i> = .042) than expected by chance (61% mean accuracy over all panellists). Furthermore, a linear support vector machine (SVM) classifier achieved an average accuracy of 69%. This finding indicates that the age of a person affects the BO, though it is not reflected in significantly distinct odour profiles.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 1","pages":"3-9"},"PeriodicalIF":2.6,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3762","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47299465","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":"A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy","authors":"Mathieu Paoli,&nbsp;Thomas Maroselli,&nbsp;Joseph Casanova,&nbsp;Ange Bighelli","doi":"10.1002/ffj.3760","DOIUrl":"10.1002/ffj.3760","url":null,"abstract":"<p>Citral (3,7-dimethyl-2,6-octadienal), a mixture of geranial and neral (two stereoisomeric monoterpene aldehydes), is considered an important raw material in the fields of fragrance, pharmaceutical, food and cosmetic industries. It is a well-known biologically active compound present in various essential oils. A fast and reliable experimental method was developed and validated in order to quantify citral in essential oils using ¹H NMR spectroscopy (experiment time at the minute level). The quantitative procedure, using anisole as internal standard, showed a perfect linearity of measurements (<i>R</i>² = 0.9999), a very good accuracy (relative errors comprised between −1.9% and 0.3%) and an excellent precision (reproducibility 17.8 mg ± 1.0%). The procedure was also checked with three mixtures of weighted monoterpenes and the contents of citral, measured by GC and ¹H NMR, were absolutely comparable. Then, the method was successfully applied to measure the contents of citral in 10 commercially available essential oils. Among the investigated samples, citral varied from 2.9% <i>(Zingiber officinalis</i>) to 90.6% (<i>Bakhousia citriodora</i>).</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"476-482"},"PeriodicalIF":2.6,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3760","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088771","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":"Collaborative validation of the quantification method for 57 allergens in ready to inject fragrance samples","authors":"Christophe Pérès,&nbsp;Elise Corbi,&nbsp;Nathalie David,&nbsp;Jér?me Masson,&nbsp;Esmeralda Cicchetti,&nbsp;Nikolai Kupfermann,&nbsp;Gryta Kuropka,&nbsp;Nicolas Tacnet,&nbsp;Nick Roach,&nbsp;Anne-Marie Delac?te,&nbsp;Ga?l Gervais,&nbsp;Christine Schippa,&nbsp;Merixtell Ventura,&nbsp;Philippe Merle","doi":"10.1002/ffj.3761","DOIUrl":"10.1002/ffj.3761","url":null,"abstract":"<p>This publication presents the collaborative work conducted in CEN/TC 347/WG4 ‘Fragrance and colophony’ working group to evaluate the robustness of a GC–MS analytical methodology to quantify the extended list of 57 fragrance allergens in ‘ready to inject’ samples. The intention of this group was to provide an updated and consensual standard for the quantification of the extended allergen list. The analytical approach was based on the similar methodology than the original one developed for the 26 allergens, using a universal GC–MS simple quadrupole instrument. A ring test was performed among the different end-user experiences of the CEN group to test the method on a representative fragrance matrix. Accuracy profile method was used to validate the analytical method within the 2–240 mg/kg concentration range. Thanks to the use of commercial standard mixes and dedicated automation of decisional tree for data treatment, 89% of tolerance intervals of targeted allergens were included into the acceptance limits in the whole 2–240 mg/kg concentration range. The objective of this article was to provide some complementary data to implement the NF EN 16274 standard in an analytical laboratory and to highlight the inherent difficulties linked to extended data treatment and complexity for the recovery of low concentration analytes and potential coelutions in a wide diversity of ready-to inject samples.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"464-475"},"PeriodicalIF":2.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088763","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":"Combination of metal oxide semiconductor gas sensor array and solid-phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee","authors":"Fajar Hardoyono,&nbsp;Kikin Windhani","doi":"10.1002/ffj.3759","DOIUrl":"10.1002/ffj.3759","url":null,"abstract":"<p>Odour analysis of coffee using low-cost and portable instruments in coffee shops, restaurants and bars is essential to keep the loyalty of coffee consumers. This paper aimed to analyse the performance of a gas sensor array for odour classification of brewed coffee. Five grams of ground coffee sample from five different brands was brewed in 80 mL of hot water at a temperature of 90°C. The gas sensor array then measured the sensor's response to the brewed coffee odour. The recorded data were analysed using a principal component analysis (PCA), a hierarchical cluster analysis (HCA) and a support vector machine (SVM). Solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) was used to identify the five coffee samples' volatile organic compounds (VOCs). The visualisation of the PCA score plot shows that the gas sensor array efficiently classifies the brewed coffee based on different odours. The SVM classification using a polynomial kernel obtained an accuracy of 95.21% using training data sets and an accuracy of 96.94% using testing data sets. Meanwhile, for SVM classification using radial basis function kernel, the SVM obtained an accuracy of 100% for training data sets and 93.06% for testing data sets. The SPME-GC-MS analysis showed that the abundance of 2-furanmethanol; 2-methoxy-4-vinyl phenol; phenol, 4-ethyl-2-methoxy- and acetic acid contributed to the separation of the first and the second clusters in the principal components coordinate. Based on data analysis, the gas sensor showed high performance as a low-cost and portable instrument for odour analysis of coffee based on sensory technique.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"451-463"},"PeriodicalIF":2.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088764","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":"Comparison of potent odorants in high-salt liquid-state fermentation soy sauce before and after sterilization","authors":"Yuping Liu,&nbsp;Rui Wang,&nbsp;Wei Guan,&nbsp;Jiawei Bai,&nbsp;Shangting Zhou,&nbsp;Liang Chen","doi":"10.1002/ffj.3757","DOIUrl":"10.1002/ffj.3757","url":null,"abstract":"<p>To compare the changes of potent odorants (PO) in high-salt liquid-state fermentation soy sauce (HLFSS) after sterilization under 120°C for 15 s, the volatiles in HLFSS were isolated by solvent extraction combined with solvent-assisted flavour evaporation and were analysed by gas chromatography-mass spectrometry-olfactometry. A total of 40 odour-active compounds were identified, and their flavour dilution (FD) factors ranging from 1 to 4096 were determined by comparative aroma extract dilution analysis. Twenty-four compounds with FD factors ≥8 were quantitated by establishing standard curves, and the results showed that total concentrations of alcohols and phenols were almost unchanged, those of esters, acids and pyrazines decreased and those of aldehydes and ketones increased. Based on quantitative results and thresholds in water, odour activity values (OAVs) were calculated. Eighteen compounds with OAVs ≥1 were determined as PO in HLFSS. The number of POs did not change after sterilization, and OAVs of 10 POs remained unchanged or varied very little. The significant changes in the concentrations of methional, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, nonanal, ethyl 2-methylbutanoate, methionol, benzeneacetaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-ethyl-3,5-dimethylpyrazine after sterilization caused the obvious variations of OAVs, which made cooked potato, caramel-like, fatty and floral notes in HLFSS change in different degrees. The results obtained have some reference value to produce SS.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"442-450"},"PeriodicalIF":2.6,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088767","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}