Flavour and Fragrance Journal最新文献

{"title":"Essential Oils in Foot Care Products as an Indicator of Product Quality: An Analysis Considering Polish Consumer Perceptions and Preferences","authors":"Elżbieta Bielak","doi":"10.1002/ffj.70085","DOIUrl":"https://doi.org/10.1002/ffj.70085","url":null,"abstract":"<div>\u0000 \u0000 <p>The article attempts to demonstrate that essential oils present in foot care products can be an indicator of product quality due to their valuable properties. To this end: (1) a survey was conducted to gather information on the use of such products by Polish consumers and on their opinions on them; (2) the information on the packaging of such products was analysed; (3) a detailed characterisation of the properties of essential oils found in foot care products was carried out based on an analysis of the literature data. It was shown that the products in question are used by 11% of consumers, mainly in connection with fungal infections, hyperhidrosis or inflammation. The oil that is most commonly present in these products is <i>Melaleuca alternifolia</i> oil. Thanks to the presence of oils, they are characterised by antimicrobial, refreshing, nourishing, regenerating, irritation-soothing, smoothing, deodorising, stimulating and relaxing properties. But these natural substances may have sensitising and phototoxic effects. The studies confirm that the presence of oils in products contributes to the positive reception by consumers and can be perceived as a quality component, boosting competitiveness. They also contribute to raising awareness of the properties of these natural substances and the specific functions they perform as product ingredients. Thus, the analyses presented provide an important source of information for consumers but also for manufacturers of beauty products, mainly in the context of supporting the development of more environmentally friendly products and technologies, which is in line with the growing trend of sustainable care.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"518-534"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708244","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":"Evaluation of Agave angustifolia as a Sustainable Alternative to Synthetic Pesticides: Phytochemical Composition and Multi-Trophic Bioactivity","authors":"Rashika Tamta,&nbsp;Shilpi Rawat,&nbsp;Himani Karakoti,&nbsp;Tannu Rani,&nbsp;Pooja Bargali,&nbsp;Ravendra Kumar,&nbsp;Stefania Garzoli,&nbsp;Renu Pandey","doi":"10.1002/ffj.70063","DOIUrl":"https://doi.org/10.1002/ffj.70063","url":null,"abstract":"<p>Plant diseases caused by fungi, bacteria, nematodes, and viruses contribute significantly to annual crop losses and economic hardship. Reliance on chemical pesticides, over a thousand used globally, raises major environmental and health concerns. This study evaluates <i>Agave angustifolia</i> (accession no. 1624) as an eco-friendly alternative for managing pests and pathogens. Plant extracts were prepared using hexane (AAHE), chloroform (AACE), and methanol (AAME), with AAME showing the highest yield (5.16%). In vitro bioassays assessed nematicidal, fungicidal, bactericidal, antifeedant, insecticidal, and acetylcholinesterase (AChE) inhibitory activities. AAME was most effective against <i>Meloidogyne incognita</i>, inhibiting egg hatching and increasing larval mortality, followed by AACE and AAHE. AAME also showed strong antifungal activity against <i>Sclerotinia sclerotium</i>, <i>Fusarium oxysporum</i>, and <i>Macrophomina phaseolina</i>, with <i>Sclerotinia sclerotium</i> being the most sensitive. AAME exhibited the highest antibacterial efficacy against <i>Xanthomonas oryzae</i> and <i>Dickeya zeae</i>, while <i>Escherichia coli</i> was insensitive. Antifeedant tests against tobacco caterpillar (<i>Spodoptera litura</i>) revealed AACE (95%) as most effective, followed by AAME (93%) and AAHE (72.4%). Insecticidal activity against white grubs (<i>Holotrachia</i> spp.) showed 100% mortality on Day 7 by AACE, 80%, and 60% by AAME and AAHE, respectively. GC–MS analysis revealed bioactive compounds: AAME contained esters, fatty acids, and sugars; AACE had sesquiterpenoids, terpenes, and steroids; and AAHE comprised ketones, aldehydes, and hydrocarbons. AChE inhibition was highest with AAME (71.10%), indicating potential neurotoxic effects on pests. Overall, <i>Agave angustifolia</i> demonstrates promise as a sustainable, low-cost alternative to synthetic pesticides, particularly for marginal farmers. Further research is needed to isolate active constituents, determine mechanisms of action, and develop formulations for practical agricultural use.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"656-672"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708283","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":"Characterisation of Floral Aroma in Paeonia suffruticosa ‘High Noon’: Developmental Changes and Genetic Insights","authors":"Yue Zhang,&nbsp;Yingan Niu,&nbsp;Hui Zhi,&nbsp;Xinrong Xie,&nbsp;Dehu Su,&nbsp;Liuqing Qu,&nbsp;Jianrang Luo,&nbsp;Yanlong Zhang","doi":"10.1002/ffj.70054","DOIUrl":"https://doi.org/10.1002/ffj.70054","url":null,"abstract":"<div>\u0000 \u0000 <p>Floral fragrance is a major trait of ornamental crops and an important economic feature in the floral industry. Although tree peony (<i>Paeonia suffruticosa</i>) is a culturally significant and widely cultivated ornamental plant, studies on its floral scent are relatively limited. ‘High Noon’ is characterised by a unique fragrance and high fragrance content, making it a suitable material for the breeding of fragrant tree peony. In this study, we analysed volatile organic compounds (VOCs) across five flowering stages using GC–MS, identifying 57 distinct VOCs. The types and amounts of Monoterpenoid and benzenoid/phenylpropanoid compounds gradually increased, reaching a peak at full blooming, exhibiting a trend consistent with sensory perception. Odour activity value (OAV) analysis identified linalool, geraniol, 2-hexenal, and α-citral as key aroma compounds at full blooming stage. Differential metabolite analysis showed upregulation of monoterpenes including linalool, (Z)-citral, geraniol, and (E)-citral across developmental stages. Gene expression analysis via qRT-PCR revealed that <i>PsDXS3</i>, <i>PsDXR1</i>, <i>PsMDS1</i>, and <i>PsHDR1</i> are key genes in monoterpenoid synthesis with <i>PsTPS5</i> associated with geraniol synthesis. This study explored the relationship between flowering stages and aroma formation, elucidated the contribution of specific VOCs to the aroma, and highlights candidate genes responsible for floral fragrance, providing valuable insights for the genetic engineering of tree peony floral aroma.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"586-602"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147707966","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":"Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis","authors":"Jean-Baptiste Coffin,&nbsp;Romain Krafft,&nbsp;Sylvain Antoniotti,&nbsp;Sébastien Fiorucci","doi":"10.1002/ffj.70039","DOIUrl":"https://doi.org/10.1002/ffj.70039","url":null,"abstract":"<p>This review explores the integration of machine learning (ML) in the analysis of mass spectrometry data obtained by electronic impact after gas chromatography (GC–MS), with a focus on applications for the fragrance and flavour (FF) industry. It highlights recent advances in ML-driven approaches to enhance the interpretation of complex GC–MS datasets, improving efficiency in ingredient identification, classification, and quality control. Furthermore, the paper discusses various ML techniques, including supervised and unsupervised learning, and also addresses challenges such as data scarcity and intellectual property concerns.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"437-448"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708293","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":"Tailored Surgical Management for Maxillary Sinus Fungus Ball-Induced Nasolacrimal Duct Obstruction: A Case Series and Literature Review","authors":"Haoran Lu,&nbsp;Jianbo Fu,&nbsp;Yingxue Li,&nbsp;Xicheng Song,&nbsp;Yu Zhang","doi":"10.1002/ffj.70069","DOIUrl":"https://doi.org/10.1002/ffj.70069","url":null,"abstract":"<div>\u0000 \u0000 <p>Maxillary sinus fungus ball (MSFB)-induced nasolacrimal duct obstruction (NDO) is extremely rare, with nonspecific symptoms posing diagnostic and therapeutic challenges. Long-term MSFB causes nasolacrimal duct bone erosion via chronic inflammation-driven cytokine release and pressure necrosis, often leading to irreversible obstruction when the extent of bone destruction is extensive. We analysed two cases of MSFB-induced NDO (61-year-old female, 71-year-old male) with prolonged epiphora (20–24 months), CT-documented bone erosion and intraoperative severe fibrotic scarring, treated successfully with combined functional endoscopic sinus surgery (FESS) and dacryocystorhinostomy (DCR). A literature review identified two cases managed with FESS alone due to reversible NDO. This study proposes pre- and intraoperative criteria for distinguishing irreversible NDO, highlighting that individualised surgical strategies tailored to irreversible NDO resulting from extensive MSFB-induced bone destruction are essential. Such strategies, either FESS alone or combined with DCR based on comprehensive evaluation, effectively address the aetiology and functional sequelae of MSFB-related NDO.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"481-486"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708109","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":"GC × GC-TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis","authors":"Xiaole Wang,&nbsp;Zhonghua Du,&nbsp;Lei Xu,&nbsp;Junjie Hu,&nbsp;Tao Xiong,&nbsp;Chiqing Chen,&nbsp;Lichun Ye,&nbsp;Zhaohua Shi","doi":"10.1002/ffj.70077","DOIUrl":"https://doi.org/10.1002/ffj.70077","url":null,"abstract":"<p>The petals of Magnoliaceae plants have been used in traditional Chinese cuisine for centuries. This study represents the first comprehensive comparison of the primary odour components and sensory characteristics of <i>Magnolia wufengensis</i> (MAW) and four other Magnolia species. Using GC × GC-TOF MS and ROAV analysis, we systematically investigated the volatile compound profiles and processing stabilities of the samples. The results revealed that MAW exhibits a distinct aldehyde-rich aroma profile, with key odorants including 2-nonenal, heptanal, 2-pentylfuran, and (E)-2-octenal (ROAV ≥ 1), which collectively contribute to its ‘fresh-sweet-fruity’ sensory signature. Comparative analysis showed that freeze-drying significantly surpassed shade-drying in preserving key aroma compounds, demonstrating a 6.7-fold higher retention rate of 2-nonenal and effectively inhibiting off-flavour formation compared with shade-drying. These findings elucidate the chemical basis of aroma diversity and confirm the advantages of cryopreservation for fragrance retention, providing a scientific foundation for the application of Magnolia species in the food industry.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"487-503"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708158","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":"Geographical Differences in Catimor Coffee Aroma: Comprehensive Volatile Analysis and Key Odour Identification by HS-SPME-GC-TOF-MS","authors":"Hongyan Chen,&nbsp;Xian Chen,&nbsp;Na Wang,&nbsp;Xin Fan,&nbsp;Qi Zhang,&nbsp;Lunzhao Yi","doi":"10.1002/ffj.70061","DOIUrl":"https://doi.org/10.1002/ffj.70061","url":null,"abstract":"<div>\u0000 \u0000 <p>Catimor coffee, an economically significant cultivar known for its disease resistance and high yield potential. By integrating headspace solid-phase microextraction gas chromatography time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) with relative odour activity value (ROAV) analysis, we systematically characterised the aroma compounds from four Yunnan and two Laotian production regions. A total of 183 dry aroma and 172 wet aroma compounds were identified, with ROAV analysis revealing significant geographical variations in both aroma profiles. Key odorants responsible for regional differentiation were identified and quantified. In dry aroma, ethyl isovalerate was established as the characteristic marker for fruity aroma in BS-1 samples, while LC-2 samples displayed a predominantly acidic profile. Wet aroma analysis showed PE-3 samples with strong floral, nutty and roasted characteristics, contrasted by Laos-6 samples exhibiting pronounced fruity, acidic and roasted notes. Critical odour-active compounds including furfuryl acetate (fruity), acetic acid (sour), along with 2-acetylpyrrole, difurfuryl ether and furfuryl alcohol (roasted) were quantitatively confirmed as major contributors to specific flavour attributes. The research establishes a comprehensive volatile compound database for Catimor coffee and elucidates the chemical foundation of regional aroma differences, providing scientific support for geographical origin authentication and quality enhancement in coffee production.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"455-468"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708110","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 Metabolic Study of Agarwood From China and Southeast Asia Based on GC–MS, Chemometrics and Bio-Activity","authors":"Caiyu Li,&nbsp;Jie Yan,&nbsp;Huanjun Wang,&nbsp;Xueling Li,&nbsp;Haiqiang Jiang,&nbsp;Zhenguo Wang,&nbsp;Zhenhua Tian","doi":"10.1002/ffj.70066","DOIUrl":"10.1002/ffj.70066","url":null,"abstract":"<div>\u0000 \u0000 <p>Agarwood is a precious aromatic material and is often used in the perfumery industry for its unique scent. Due to the high price and less resources of Chinese agarwood, Southeast Asian varieties are widely circulated. To better understand the differences, 15 batches of agarwood were collected from China and Southeast Asia. The volatile components of agarwood from different habitats were identified by GC–MS and analysed by various chemometrics methods. Nine components were identified as potential markers for geographical discrimination, with significant differences in their relative abundances. These markers include lupeol, costol, (2aS,3aR,5aS,9bR)-2a,5a,9-Trimethyl-2a,4,5,5a,6,7,8,9b-octahydro-2H-naphtho[1,2-b]oxireno[2,3-c]furan, 6-benzyloxy-3,4-dihydro-4,4-dimethyl-coumarin, guaiol, 6,7-dimethoxy-2-phenethyl-4H-chromen-4-one, 6-methoxy-2-phenethyl-4H-chromen-4-one, longifolenaldehyde, <i>β</i>-cyclocostunolide. Bioactivity assessments revealed that the Chinese agarwood extracts exhibited more potent α-glucosidase inhibitory and antioxidant activities. This enhanced efficacy correlated with a higher relative content of the identified bioactive compounds. Our study delineates the chemical and bioactivity profiles of agarwood, providing a theoretical basis for origin authentication and supporting the further development of Chinese agarwood for potential hypoglycemic and antioxidant applications.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"684-695"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147382038","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":"Variability in Essential Oil Composition and Antioxidant Activity of Twelve Wild-Growing Salvia Species From Türkiye","authors":"Fadime Rabia Kayıcılar,&nbsp;Hasan Maral","doi":"10.1002/ffj.70056","DOIUrl":"https://doi.org/10.1002/ffj.70056","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of this study was to examine the antioxidant capacity, chemical composition, essential oil content, and total phenolic content of 12 <i>Salvia</i> species that grow naturally in Karaman, Türkiye's Ermenek district. Essential oil yields varied markedly among species, ranging from 0.66% to 2.02%, with Salvia tomentosa exhibiting the highest yield. Major volatile constituents varied among species and included β-pinene (3.91%–41.92%), α-pinene (9.57%–34.14%), germacrene D (5.85%–24.22%), limonene (10.02%–21.40%), and camphor (5.06%–12.55%). Marked variation was also observed in antioxidant potential and phenolic accumulation. <i>Salvia heldreichiana</i> showed the strongest antioxidant activity (DPPH scavenging up to 99.03%) and the highest total phenolic content (13.90 mg GAE/100 mL), highlighting its phytochemical richness. Soil samples from the root zones of each species were analysed for physicochemical properties, including pH, electrical conductivity, organic matter content, and macroelements, to assess their influence on the chemical profiles of the plants. Soil–plant relationship analysis demonstrated that higher soil organic matter and iron content were positively associated with increased total phenolic content and antioxidant activity in <i>Salvia heldreichiana</i> and <i>Salvia hypargeia</i>. In contrast, elevated soil pH and calcium carbonate levels were linked to reduced phenolic accumulation and weaker antioxidant capacity in <i>Salvia candidissima subsp. occidentalis</i> and <i>Salvia cyanescens</i>. Additionally, available phosphorus showed a positive association with essential oil yield in <i>Salvia tomentosa</i>. Statistical analyses, including one-way ANOVA and principal component analysis (PCA), were performed to evaluate differences between species. The findings indicate that both species identity and edaphic factors play a decisive role in shaping the chemical composition and bioactivity of Salvia species. This study provides a new perspective on soil–plant–secondary metabolite interactions within the Salvia genus and highlights the medicinal and industrial potential of wild-growing taxa from the Ermenek flora.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"603-616"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708085","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":"Optimization of Preparation Technology of Cacao Extract and Analysis of Volatile Components From Different Regions","authors":"Shan Lv,&nbsp;Di Kang,&nbsp;Rui Wang,&nbsp;Jiaqiao Ding,&nbsp;Bing Cui,&nbsp;Zhiyong Wu,&nbsp;Mingqin Zhao,&nbsp;Zhihui Shao,&nbsp;Tao Wang,&nbsp;Tianshu Kou","doi":"10.1002/ffj.70059","DOIUrl":"https://doi.org/10.1002/ffj.70059","url":null,"abstract":"<div>\u0000 \u0000 <p>Cocoa is an important tropical economic crop. Owing to its unique, rich, and fragrant flavour and significant nutritional value, it has become one of the three most popular beverages globally and has retained its popularity for a long time. Cocoa is an important raw material for chocolate and is also used as a spice in various desserts, baked goods, snacks and beverages. Although the aroma characteristics of cocoa are impacted by the place of its origin, not much research is available on such a crucial topic. The aim of this study was to optimise the cocoa extraction process and to investigate the compositional differences of cocoa extracts from different origins. Using Tanzanian cocoa as the raw material, the pretreatment process was optimised through an orthogonal experiment. The cocoa extract was obtained via heating under reflux and by using ethanol as a solvent. The extraction conditions were compared with those of other methods and solvents. The optimal extraction conditions (extraction liquid-to-solid ratio: 27 mL/g; extraction time: 4.8 h; and ethanol concentration: 77%) were determined by employing a response surface methodology experimental design. Under the optimal technological conditions, cocoa extracts of three origins, namely Tanzania, Ghana, and Ecuador, were extracted, and their volatile components were determined by GC–MS, to understand differences in these components. The study identified 46, 27 and 39 volatile components in the products of Tanzania, Ghana and Ecuador origin cocoa, respectively. The common volatile components were 2,3-butanediol, ethyl palmitate, phenylacetic acid, oleic acid, palmitic acid and theobromine. The volatile components in the cocoa extracts of different origins obtained using the same extraction method varied greatly. Differences in volatile components also result in differences in odour characteristics. The study results may provide a theoretical basis for adding aroma to cocoa extracts.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"643-655"},"PeriodicalIF":2.0,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708307","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}