Flavour and Fragrance Journal最新文献_第7页

Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress 乙醇胁迫下异常棒状杆菌合成高级醇的机理研究

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-09-13 DOI: 10.1002/ffj.3763

Yanru Chen, Yin Wan, Wenqin Cai, Xiaming Che, Hong Peng, Guiming Fu

{"title":"Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress","authors":"Yanru Chen, Yin Wan, Wenqin Cai, Xiaming Che, Hong Peng, Guiming Fu","doi":"10.1002/ffj.3763","DOIUrl":"10.1002/ffj.3763","url":null,"abstract":"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 Wickerhamomyces anomalus under ethanol stress are still unclear. In this study, W. anomalus 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 ARO1, CS, ARO8, Leu1, BAT2 and ilvs 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 ARO10, PDC, ADH1 and AHD2 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 W. anomalus in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.","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}

引用次数: 0

Sensory evaluation of axillary odour samples of younger and older adults by a trained panel 一个经过训练的小组对年轻人和老年人腋窝气味样本的感官评估

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-09-07 DOI: 10.1002/ffj.3762

Diana Owsienko, Leo Schwinn, Bjoern M. Eskofier, Eva Kiesswetter, Helene M. Loos

{"title":"Sensory evaluation of axillary odour samples of younger and older adults by a trained panel","authors":"Diana Owsienko, Leo Schwinn, Bjoern M. Eskofier, Eva Kiesswetter, Helene M. Loos","doi":"10.1002/ffj.3762","DOIUrl":"10.1002/ffj.3762","url":null,"abstract":"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 (p = .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.","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}

引用次数: 0

A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy 一种使用1H NMR光谱快速可靠地定量精油中的总黄酮和香叶醛（柠檬醛）的方法

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-31 DOI: 10.1002/ffj.3760

Mathieu Paoli, Thomas Maroselli, Joseph Casanova, Ange Bighelli

{"title":"A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy","authors":"Mathieu Paoli, Thomas Maroselli, Joseph Casanova, Ange Bighelli","doi":"10.1002/ffj.3760","DOIUrl":"10.1002/ffj.3760","url":null,"abstract":"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 (R2 = 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% (Zingiber officinalis) to 90.6% (Bakhousia citriodora).","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}

引用次数: 0

Collaborative validation of the quantification method for 57 allergens in ready to inject fragrance samples 注射用香料样品中57种过敏原定量方法的协同验证

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-29 DOI: 10.1002/ffj.3761

Christophe Pérès, Elise Corbi, Nathalie David, Jér?me Masson, Esmeralda Cicchetti, Nikolai Kupfermann, Gryta Kuropka, Nicolas Tacnet, Nick Roach, Anne-Marie Delac?te, Ga?l Gervais, Christine Schippa, Merixtell Ventura, Philippe Merle

{"title":"Collaborative validation of the quantification method for 57 allergens in ready to inject fragrance samples","authors":"Christophe Pérès, Elise Corbi, Nathalie David, Jér?me Masson, Esmeralda Cicchetti, Nikolai Kupfermann, Gryta Kuropka, Nicolas Tacnet, Nick Roach, Anne-Marie Delac?te, Ga?l Gervais, Christine Schippa, Merixtell Ventura, Philippe Merle","doi":"10.1002/ffj.3761","DOIUrl":"10.1002/ffj.3761","url":null,"abstract":"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.","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}

引用次数: 0

Combination of metal oxide semiconductor gas sensor array and solid-phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee 金属氧化物半导体气体传感器阵列与固相微萃取-气相色谱-质谱法相结合用于煮咖啡气味分类

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-29 DOI: 10.1002/ffj.3759

Fajar Hardoyono, Kikin Windhani

{"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, Kikin Windhani","doi":"10.1002/ffj.3759","DOIUrl":"10.1002/ffj.3759","url":null,"abstract":"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.","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}

引用次数: 0

Comparison of potent odorants in high-salt liquid-state fermentation soy sauce before and after sterilization 高盐液态发酵酱油杀菌前后有效气味的比较

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-25 DOI: 10.1002/ffj.3757

Yuping Liu, Rui Wang, Wei Guan, Jiawei Bai, Shangting Zhou, Liang Chen

{"title":"Comparison of potent odorants in high-salt liquid-state fermentation soy sauce before and after sterilization","authors":"Yuping Liu, Rui Wang, Wei Guan, Jiawei Bai, Shangting Zhou, Liang Chen","doi":"10.1002/ffj.3757","DOIUrl":"10.1002/ffj.3757","url":null,"abstract":"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.","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}

引用次数: 0

Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry 柑橘精油的去垢技术及含氧萜烯在食品工业中的作用

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-17 DOI: 10.1002/ffj.3758

Aykut Türkmeno?lu, Dilek ?zmen

{"title":"Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry","authors":"Aykut Türkmeno?lu, Dilek ?zmen","doi":"10.1002/ffj.3758","DOIUrl":"10.1002/ffj.3758","url":null,"abstract":"Application of EOs in the food industry are wide-ranging from preservation to production of food packaging materials. As a flavouring agent, citrus oil is one of the most popular EO used in food and beverages with other EOs. For instance, there are many studies relating the volatile compounds of sweet orange and more than 200 components of sweet orange EOs have been described as ‘components of flavor’. Oxygenated derivatives, such as alcohols, ketones, aldehydes, esters and epoxides, provide preservative and flavour effects on food products but their levels are no more than 10% in citrus EOs generally. Therefore, deterpenation methods can be applied to EOs and oxygenated derivative concentrations would be increased. This study reviews primary oxyterpenes existing in citrus EOs, their use in the food industry, deterpenation methods applied to some types of citrus EOs and gives information about their main advantages and disadvantages. In conclusion, membrane separation techniques are proposed in order to purify citrus EOs on the basis of being environmentally friendly and not required any solvents both for separation.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"407-415"},"PeriodicalIF":2.6,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3758","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088760","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}

引用次数: 0

Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity 黄连木植物油的理化性质、组成及抗菌性能

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-17 DOI: 10.1002/ffj.3755

Sabrina Djebari, Magdalena Wrona, Asma Boudria, Khodir Madani, Cristina Nerin

{"title":"Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity","authors":"Sabrina Djebari, Magdalena Wrona, Asma Boudria, Khodir Madani, Cristina Nerin","doi":"10.1002/ffj.3755","DOIUrl":"10.1002/ffj.3755","url":null,"abstract":"Recently, there has been a growing interest in natural products of plant origin as herbal remedies. In this study, the profile of bioactive volatile organic compounds and odorous compounds in a sample of Pistacia lentiscus L. vegetable oil has been determined. The study indicated that the oil extraction yield is influenced by the method, the extraction conditions, the stage of maturity of plant and the sampling area. Analysis by HS-SPME-GC–MS and GC–MS showed that monoterpenes and sesquiterpenes represent the most numerous groups among the 57 compounds identified. The most abundant compounds are beta-myrcene, d-limonene and linoleic acid ethyl ester. Among other compounds humulene, caryophyllene, a-muurolene and copaene have been detected known for facilitating wound healing. Moreover, β-caryophyllene and α-humulene with anti-inflammatory effects have been determined. 38 different odorous compounds with herbal, citrus and vegetable aromas were detected by panellists using HS-SPME-GC-O-MS. Research confirmed that the analysed samples have only pleasant aromas that make it a perfect active agent for medicinal use and may gain acceptance of consumers.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"426-441"},"PeriodicalIF":2.6,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088759","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}

引用次数: 0

Synthesis and pyrolysis of ethyl maltol ester 乙基麦芽酚酯的合成与热解

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-08-09 DOI: 10.1002/ffj.3756

Aijun Dong, Zhaojin Yu, Tingting Pan, Lin Rong, Miao Lai, Biao Cheng, Xiaoming Ji, Xiaopeng Yang, Bo Wang

{"title":"Synthesis and pyrolysis of ethyl maltol ester","authors":"Aijun Dong, Zhaojin Yu, Tingting Pan, Lin Rong, Miao Lai, Biao Cheng, Xiaoming Ji, Xiaopeng Yang, Bo Wang","doi":"10.1002/ffj.3756","DOIUrl":"10.1002/ffj.3756","url":null,"abstract":"Ethyl maltol is one of the most important aromatic components in food and cigarettes because of its caramel flavour. However, the development of ethyl maltol is limited by problems such as heavy smell, low threshold, strong volatility and poor stability. In order to develop a new class of high-temperature resistance and caramel flavours for cigarettes, eight new ethyl maltol flavours were synthesized using the reaction of ethyl maltol with a carboxylic acid. The target compounds were characterized by nuclear magnetic resonance (1H NMR, 13C NMR), infrared spectroscopy (IR) and high-resolution mass spectrometry (HRMS). By gas chromatography–mass spectrometry-olfactometer (GC–MS-O), the aroma characteristics of esters were evaluated. Four compounds with strong aroma were conducted with thermogravimetry (TG), derivative thermogravimetry (DTG) and pyrolysis-gas chromatography/mass spectrometry (Py–GC/MS) to analyse their heating stability. TG–DTG results showed that the degradation temperature of ethyl maltol esters was significantly higher than that of ethyl maltol, which could effectively slow down the volatilization of ethyl maltol. Py-GC/MS results showed that a large amount of ethyl maltol and many esters with aroma were formed during thermal degradation of the four compounds at 300°C, 350°C and 400°C. The above results show that the esterification of ethyl maltol was a good strategy to slow release flavours, and ethyl maltol ester latent aroma compounds have significant applications in high-temperature processed food and tobacco. This work may provide a new method to improve the stability of spices and expand their multifunctional application.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 6","pages":"416-425"},"PeriodicalIF":2.6,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41088734","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}

引用次数: 1

Identification of aroma-active components from cultivated agarwood ‘Qi-Nan’ based on GC-O-MS combined with aroma extract dilution analysis GC-O-MS结合香气提取液稀释法鉴定栽培沉香“七南”香气活性成分

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2023-07-20 DOI: 10.1002/ffj.3754

Zhen Yu, Wenhua Dong, Yali Wang, Wei Li, Zhiyong Guo, Wenli Mei, Haofu Dai

{"title":"Identification of aroma-active components from cultivated agarwood ‘Qi-Nan’ based on GC-O-MS combined with aroma extract dilution analysis","authors":"Zhen Yu, Wenhua Dong, Yali Wang, Wei Li, Zhiyong Guo, Wenli Mei, Haofu Dai","doi":"10.1002/ffj.3754","DOIUrl":"https://doi.org/10.1002/ffj.3754","url":null,"abstract":"Agarwood ‘Qi-Nan’ is commonly regarded as the highest quality agarwood, and has been highly valued for its fragrance. With the increasing amount of cultivated agarwood ‘Qi-Nan’ in recent years, evaluation of the aroma compounds was drawn attention. Therefore, the volatile compounds in three cultivated ‘Qi-Nan’ agarwood samples were extracted by simultaneous distillation-extraction (SDE) and analysed by GC-O-MS, combined with aroma extract dilution analysis (AEDA). A total of 70 volatile compounds were identified from three samples, in which sesquiterpenes and aromatics were characterized as key aroma-active components. Nine compounds were considered as common aroma-active volatiles in these three essential oils according to their flavour dilution (FD) activity and relative flavour activity (RFA) value, and among them, dihydro-β-agarofuran and 4-methoxy-benzaldehyde were the most important aroma-active compounds. Additionally, three ‘Qi-Nan’ agarwood samples showed different aroma specificity. TD agarwood was characterized by sweet sandalwood odour due to the dominant aroma-active compound of β-Santalol. WS agarwood was distinguished by its woody odour because α-kessyl acetate was its primary aroma. HQ agarwood was featured by woody, spicy and balsamic odour on account of its main aroma compounds of agarospirol and β-elemene.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 5","pages":"392-403"},"PeriodicalIF":2.6,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5776285","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}

引用次数: 0