Flavour and Fragrance Journal最新文献

{"title":"miR-124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells","authors":"Jie Zhang,&nbsp;Luqiu Chen,&nbsp;Yuhan Dong,&nbsp;Xin Bing,&nbsp;Fanyu Yuan,&nbsp;Xiaochen Gao,&nbsp;Xue Cao,&nbsp;Chengzhilin Li,&nbsp;Chengcheng Liu,&nbsp;Wenwen Qi,&nbsp;Ming Xia,&nbsp;Xiuguo Li,&nbsp;Hongjie Du","doi":"10.1002/ffj.3801","DOIUrl":"10.1002/ffj.3801","url":null,"abstract":"<p>The intricate immunomodulatory mechanism underlying the onset and progression of chronic rhinosinusitis with nasal polyps (CRSwNP) in chronic sinusitis with nasal polyps remains poorly understood, particularly regarding the regulatory role of dendritic cells (DCs). MicroRNA has been identified as a modulator of DC function. Primary cells have a short time in vitro and their biological characteristics have not changed greatly which can better reflect the growth state of cells in the body, so as to obtain data closer to the physiological function in the body. Our research group has been engaged in the culture of human nasal epithelial progenitor cells (hNEPCs) for a long time, and in previous investigations, we observed downregulation of microRNA-124 (miR-124) in patients with chronic sinusitis and nasal polyps. Thus, our current study aims to elucidate the regulatory mechanism of DCs in chronic sinusitis with polyps by examining the impact of miR-124 on DCs in this context. To accomplish this, we took the nasal mucosa of CRSwNP patients and normal nasal mucosa of non-rhinitis patients for primary culture. We isolated exosomes from these cells for co-culture experiments with DCs. Flow cytometry analysis was employed to assess the maturation phenotypes (MHC II, CD80 and CD86), cell cycle and apoptosis levels of DCs. Furthermore, enzyme-linked immunosorbent assay was utilized to measure the levels of pro-inflammatory cytokines (IL-10, IL-12 and IL-23). The TLR4/NF-κB signalling pathway in co-cultured DCs was evaluated using the western blot assay. Through querying the Targetscan website, we predicted Rab27a as a target gene of miR-124, which was subsequently validated through double luciferase assay, flow cytometry and other experimental approaches. Our findings demonstrate that MiR-124 modulates the secretion of CRSwNP epithelial exosomes, thereby influencing DC function via its interaction with the target gene Rab27a. These results offer novel insights into potential therapeutic targets for the treatment of CRSwNP.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"396-411"},"PeriodicalIF":2.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3801","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141770428","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 off-flavour compounds in soy-based meats: Mechanisms and removal methods","authors":"Merga Nagassa,&nbsp;Shudong He,&nbsp;Shuyun Liu,&nbsp;Junhui Wang,&nbsp;Xiaodong Cao,&nbsp;Shuguan Chen,&nbsp;Jiazhen Song,&nbsp;Hanju Sun","doi":"10.1002/ffj.3803","DOIUrl":"10.1002/ffj.3803","url":null,"abstract":"<p>Plant-based meat is projected to address world-wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off-flavours that naturally occur in soy can hinder its widespread acceptance among consumers. This review extensively elaborates on the primary compounds responsible for off-flavours, their formation mechanisms, and removal techniques. Lipoxygenase oxidation–reduction, oleosins removal, adjustment extrusion conditions, and β-cyclodextrin treatment were discussed. Fermentation mechanisms, solvent extraction, enzymes hydrolysis, flavouring, and controlling storage conditions were summarised. The most crucial, safe, and effective techniques were enzyme restriction, β-cyclodextrin treatment in conjugation with phospholipase A2, and modification of the extrusion condition. The reviews provide a systematic summary of the development and prevention methods for the undesirable flavour of soy protein isolate and soy-based meat products.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"319-335"},"PeriodicalIF":2.1,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141739006","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":"Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS-SPME/GC–MS","authors":"Yaqi Yuan,&nbsp;XinJian Tan,&nbsp;Qiuping Zhong,&nbsp;Xiaoning Ge,&nbsp;Chao Yan,&nbsp;Hongyan Guo,&nbsp;Yuling Zou,&nbsp;Linqing Cao,&nbsp;Jinfeng Wang,&nbsp;Youcheng Zhou,&nbsp;YongJiao Yuan","doi":"10.1002/ffj.3804","DOIUrl":"10.1002/ffj.3804","url":null,"abstract":"<p>The flowers of selected <i>Camellia yuhsienensis</i> Hu specimens were studied at different stages of flowering to determine the volatile components of floral fragrance and how their concentrations changed during efflorescence. The mechanism of fragrance formation and release was also studied in order to provide a theoretical basis for the practical use of <i>C. yuhsienensis</i> Hu flowers. Headspace solid-phase microextraction (HS-SPME) was used to extract the natural floral volatile oils of <i>C. yuhsienensis</i> Hu at the different stages, and the floral fragrance components were analysed by gas chromatography–mass spectrometry (GC–MS). A total of 31, 59 and 55 compounds were detected at the budding, early-blooming and full-blooming stages respectively. These floral fragrance components included terpene alcohols, as well as other aromatic and aliphatic compounds, and the relative concentrations of the various compounds at different stages of flowering, were different, and those of fatty alcohols and terpene alcohols having higher relative contents at all stages. The main component at the budding stage of <i>C. yuhsienensis</i> Hu was ocimene, which has a grassy fragrance, accompanied by the scent of neroli oil, which gives it a refreshing, gentle and sweet, and explains why the floral fragrance of <i>C. yuhsienensis</i> Hu at the budding stage is extremely thin: the main component during the early-blooming stage was 3-carene. A higher percentage of 3-carene increased the sweetness of the scent, manifesting the typical fragrant characteristics of <i>C. yuhsienensis</i> Hu. The main identified compound at the full-blooming stage was α-farnesene, which has a delicate fragrance, accompanied by a balsamic aroma, similar to the scent of gardenia, which is consistent with the sensory characteristics of <i>C. yuhsienensis</i> Hu.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"370-383"},"PeriodicalIF":2.1,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141609918","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":"Aroma of citral repels mice and exerts antioxidant effects as a functional food","authors":"Masatoshi Ohnishi,&nbsp;Kengo Banshoya,&nbsp;Aoi Machida,&nbsp;Nozomi Kikuchi,&nbsp;Sawa Yamaguchi,&nbsp;Marina Akagi,&nbsp;Sachiko Fujimoto,&nbsp;Isamu Yamaguchi,&nbsp;Takuya Kirimura,&nbsp;Shoji Maehara,&nbsp;Toshiyuki Hata","doi":"10.1002/ffj.3802","DOIUrl":"10.1002/ffj.3802","url":null,"abstract":"<p>Molecular modelling suggests that citral, one of the main components of lemongrass, interacts with Kelch-like ECH-associated protein 1, which is involved in the transcription of the antioxidant enzyme haeme oxygenase (HO)-1. A citral treatment of the pheochromocytoma (PC)12D cell line, an in vitro model of neurons, up-regulated the expression of HO-1 (mRNA: 28.7 ± 22.6, protein: 3.3 ± 0.8). The inhalation of lemongrass or citral aroma by mice decreased HO-1 mRNA levels in the ventral striatum (VSt) (0.68 ± 0.14, 0.72 ± 0.18, respectively), but not in the lateral hypothalamus or ventral tegmental area, which play important roles in appetite. Dopamine levels, which positively correlated with HO-1 mRNA expression levels in PC12D, were decreased in the murine brain by the inhalation of citral (0.79 ± 0.23). This reduction was cancelled by an injection of 6-hydroxydopamine, a selective inducer of dopaminergic neuron degeneration, into the nucleus accumbens, which is involved in pleasure, in VSt. Mice displayed aversion behaviour to the odour of citral, but no changes in their body weight. However, the oral administration of citral increased HO-1 protein levels in the murine VSt (1.25 ± 0.16). Subjects completed a questionnaire on the aroma of lemongrass essential oil, which revealed that most found it to be pleasant and it did not affect their appetite. Collectively, the present results demonstrated that humans perceive the aroma of lemongrass differently from mice, indicating its utility as a vermin repellent and antioxidant food.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"362-369"},"PeriodicalIF":2.1,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141547750","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":"Zinc-mediated efficient and environmentally benign synthesis of salicylate esters","authors":"Harun Taşdemir,&nbsp;Semih Traş,&nbsp;Yesim Çat,&nbsp;Sonay Gürer,&nbsp;Akın Sağırlı","doi":"10.1002/ffj.3800","DOIUrl":"10.1002/ffj.3800","url":null,"abstract":"<p>Considerable synthetic effort has been devoted to acid- or base-catalysed transesterification of alkyl salicylate with alcohol in order to synthesize salicylate esters efficiently. In this study, the transesterification of methyl salicylate with 12 different alcohols was carried out by the use of Zn dust as a catalyst. Depending on the alcohol used in the transesterification reaction, the completion of the reaction was within a range of 8–15 h at a temperature between 100 and 170°C. The use of Zn dust provided reusability and almost complete recovery with moderate to excellent yields (42%–97%). The structural elucidation of the products was performed using IR, ¹H NMR, ¹³C NMR and GC–MS data obtained from the Wiley GC/MS Library and the in-house “Parkim Fragrance House GC/MS Library.”</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 5","pages":"293-301"},"PeriodicalIF":2.1,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3800","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501549","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":"Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit","authors":"Aoting Li,&nbsp;Kang Liu,&nbsp;Silas Segbo,&nbsp;Zhihong Gao","doi":"10.1002/ffj.3797","DOIUrl":"10.1002/ffj.3797","url":null,"abstract":"<p>Fruit aroma of Japanese apricot is distinct, and the specific volatile compounds are not clearly known during fruit development and during post-harvest stage. This study therefore aimed to explore the volatile compounds present during these stages. The volatile compounds were analysed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. OAV, PCA and electronic nose techniques were used to determine the characteristic aroma components. Enzyme-linked immunoassay (ELISA) was also applied to determine the activity of enzymes. The results showed that in the cultivars ‘Xiyeqing’ a total of 52 components that included 20 terpenes, 15 aldehydes, 9 esters, 3 ketones and 5 other substances were detected during fruit development and post-harvest stage. While in the cultivar ‘Xiaoyezhugan’ a total of 49 components that included 25 terpenes, 7 aldehydes, 11 esters, 1 alcohol, 3 ketones and 2 other substances were also detected during fruit development and post-harvest stage. We concluded that the characteristic volatile compounds of mature Japanese apricot fruit were (+)-limonene, linalool, damascenone, β-damascenone and nonanal, finding the basis for the fruity, floral and sweet aroma of the Japanese apricot fruit. Further analysis indicated that low temperature inhibited the synthesis of esters and terpenes, and dark conditions were more favourable to the synthesis of volatile compounds than light conditions. Short-term storage of Japanese apricot fruit at room temperature and dark conditions was conducive for the maintenance of volatile compounds, and low-temperature storage was the most destructive to the fruit volatile compounds. These findings form a theoretical foundation for exploring the specific volatile compound of Japanese apricot and helped to determine the optimal storage condition of post-harvest stage for Japanese apricot fruit.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 5","pages":"282-292"},"PeriodicalIF":2.1,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141350308","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 characteristic volatiles of Zhenjiang aromatic vinegar using HS-SPME-GC/MS coupled with multivariate analysis","authors":"Zhihua Li,&nbsp;Wenbing Fang,&nbsp;Siwen Wang,&nbsp;Jiyong Shi,&nbsp;Xiaobo Zou,&nbsp;Xiaowei Huang","doi":"10.1002/ffj.3796","DOIUrl":"10.1002/ffj.3796","url":null,"abstract":"<p>This study employed headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC–MS) coupled with multivariate statistical analysis to identify volatile markers in various levels of Zhenjiang Aromatic Vinegar (ZAV). A full range of 40 volatile organic compounds (VOCs) were identified and categorized into acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and others. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) demonstrated a clear clustering effect among different levels of ZAV, indicating distinct volatile characteristics at the relative content level. Furthermore, using Orthogonal partial least squares discrimination analysis (OPLS-DA), 20 significant volatile organic compounds (VOCs) were identified as markers for distinguishing between the various levels of ZAV. To differentiate among the levels of ZAV, two volatile compounds, acetic acid and n-hexanol, were identified as characteristic volatile compounds using a combination of Venn diagram, analysis of variance (ANOVA) and boxplot analysis. The results showed notable variations in VOCs among ZAV samples of different grades. Acetic acid and n-hexanol can serve as reliable markers for grade distinction, providing valuable technical and theoretical support for the production and quality control of ZAV.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 5","pages":"271-281"},"PeriodicalIF":2.1,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370952","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":"The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold-pressing method","authors":"Burcu Bozova,&nbsp;Muharrem Gölükcü,&nbsp;Angelo Maria Giuffrè","doi":"10.1002/ffj.3789","DOIUrl":"10.1002/ffj.3789","url":null,"abstract":"<p>Bergamot (<i>Citrus bergamia</i> Risso) is not consumed as fresh fruit as other members of <i>Citrus</i>. Bergamot essential oil has a unique aroma. Bergamot essential oil is a very valuable product used in perfumery, cosmetics, aromatherapy and food industry due to its beautiful scent and functional properties. As with other <i>Citrus</i> species, the composition of bergamot essential oil can vary according to harvest time, climate and extraction technology. Bergamot essential oil could be obtained by cold press extraction or distillation method. Within the scope of the study, the effect of four different hydrodistillation (HD) times (5, 10, 60 and 120 min) on the composition of bergamot essential oil obtained from Turkish fruits was investigated. In the first 60 min, 96.11% of the total essential oil was obtained. Research findings have shown that the distillation time is quite effective in the composition of bergamot essential oil. Limonene, linalool and linalyl acetate, which are the main components of bergamot essential oil, varied in the range, 42.36%–53.25%, 5.59%–12.18% and 20.84%–26.73%, respectively, with respect to distillation time. In cold press method, bergamot essential oil has lower linalool/linalyl acetate ratio (0.15) compared to HD method and a higher quality essence was obtained.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 5","pages":"263-270"},"PeriodicalIF":2.1,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141197825","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":"Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data","authors":"Giulia Vilone,&nbsp;Christina Hickey,&nbsp;Natalie Slickers,&nbsp;John O'Brien,&nbsp;Benjamin Smith","doi":"10.1002/ffj.3785","DOIUrl":"10.1002/ffj.3785","url":null,"abstract":"<p>Most dietary intake estimates used in the regulatory risk assessment of flavouring substances assume that the flavouring substance is present in all foods at a given concentration. They do not account for the use of alternate flavouring substances for the same taste modality, nor do they consider the use of differing concentrations within a particular food category. This highly conservative assumption leads to an over-estimation of exposure. To refine this assumption in exposure models, the probability of addition can be utilised. In this study, a methodology to estimate the probability of addition was developed, using the volume of a flavouring substance sold for flavours created for a particular food category against its total volume sold for all flavouring use. The method was trialled, as a proof of principle, using historical data sets of two test flavouring substances, benzaldehyde (a large volume/use material) and bornyl acetate (a low volume/use material), and the impact on dietary exposure assessment was assessed. The resulting exposure estimates for both flavouring substances were shown to be significantly lower than those without the incorporation of probability of addition, demonstrating that current methods are overly conservative and that the use of probability of addition provides a more realistic estimate of exposure of flavouring substances present in foods.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 4","pages":"236-243"},"PeriodicalIF":2.6,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829591","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":"Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments","authors":"Hongyu Luo,&nbsp;Yi Wang,&nbsp;Rui Chang,&nbsp;Shanmin Chen,&nbsp;Tinghua Wang,&nbsp;Quan Wu,&nbsp;Yingfu Zhong","doi":"10.1002/ffj.3783","DOIUrl":"10.1002/ffj.3783","url":null,"abstract":"<p>This study aimed to explore the effects of different baking treatments on the quality of Yongchuan Xiuya (YCXY) green tea. It was found that a long time baking at low temperature was beneficial to keep green colour, faint scent, mellow and fresh taste quality, whereas baking under high temperature was adverse to the quality. Baking treatments slightly regulated (−)-epigallocatechin, (−)-epicatechin, (−)-gallocatechin gallate, total chlorophyll and carotenoid. As the baking temperature rose, the content of tea polyphenols, gallic acid, catechins, caffeine, soluble sugar and polyphenols/amino acids ratio obviously decreased. A total of 40 kinds of volatiles were detected in these six tea samples. A model for aroma type discrimination was successfully established based on partial least squares-discriminant analysis (PLS-DA). Ten kinds of volatile substances were the key characteristic markers for the faint scent, chestnut aroma and high-fired aroma types of YCXY green tea. 1-hexanol, hotrienol and dimethyl sulfide were furtherly used to discriminant aroma type based on Fisher discriminant analysis (FDA).</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 4","pages":"224-235"},"PeriodicalIF":2.6,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829590","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}