Flavour and Fragrance Journal最新文献_第8页

Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments 不同烘焙处理下永川秀芽绿茶的化学成分及挥发性特征鉴别

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-04-29 DOI: 10.1002/ffj.3783

Hongyu Luo, Yi Wang, Rui Chang, Shanmin Chen, Tinghua Wang, Quan Wu, Yingfu Zhong

{"title":"Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments","authors":"Hongyu Luo, Yi Wang, Rui Chang, Shanmin Chen, Tinghua Wang, Quan Wu, Yingfu Zhong","doi":"10.1002/ffj.3783","DOIUrl":"10.1002/ffj.3783","url":null,"abstract":"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).","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}

引用次数: 0

Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China 中国三省厚朴花蕾精油的化学成分和生物活性

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-04-22 DOI: 10.1002/ffj.3787

Tian-Xiao Li, Li-Peng Li, Da-Yuan Zhang, Guo-Liang Zhao, Yong-Wei Liang, Xue-Wei Jia, Lei Guo, Chun-Ping Xu, Xin Gao

{"title":"Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China","authors":"Tian-Xiao Li, Li-Peng Li, Da-Yuan Zhang, Guo-Liang Zhao, Yong-Wei Liang, Xue-Wei Jia, Lei Guo, Chun-Ping Xu, Xin Gao","doi":"10.1002/ffj.3787","DOIUrl":"10.1002/ffj.3787","url":null,"abstract":"Magnolia biondii flower buds are a well-known medicinal plant in China, and it is important to determine the differences in aroma, flavour components, and biological activity of the essential oils of M. biondii flower buds (EOM) from different origins. In this study, the essential oils of M. biondii flower buds from Sichuan (EOM-SC), Anhui (EOM-AH) and Henan (EOM-HN) provinces were extracted by hydrodistillation. The condition of the extraction process was optimized. The differences in the flavour compounds were further confirmed by GC–MS and relative odour activity value (ROAV) analyses. In addition, the antibacterial and antioxidant activity was also evaluated. The results showed that the optimized condition for steam distillation was water: flower powder ratio = 10:1 with extraction time for more than 3.0 h. Interestingly, special floral, fruity and freshness flavours were found for EOM-SC, and the medicinal herb and sweetness odours of EOM-HN were more prominent. The numbers and contents of flavour compounds in EOM-SC and EOM-HN were higher than those of EOM-AH. Eucalyptol, β-pinene, linalool, α-terpineol and sabinene could be proposed as the key mutual flavour compounds for three essential oils. In addition, the strong floral, fruity and freshness aroma of EOM-SC could be associated with the high ROAVs of α-terpineol, linalool and sabinene. Moreover, EOM-SC exhibited better antibacterial and antioxidant activity than those of the other two essential oils.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 5","pages":"302-311"},"PeriodicalIF":2.1,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140675384","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

Isolation and identification of non-Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine 殷红梅酒酿造过程中非酵母菌的分离鉴定及其风味特征

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-04-17 DOI: 10.1002/ffj.3786

Yu Lei, Tian Li, Li Chen, Meng-Sheng Deng, Lei Jin, Yu-Hao Li, Dong Li

{"title":"Isolation and identification of non-Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine","authors":"Yu Lei, Tian Li, Li Chen, Meng-Sheng Deng, Lei Jin, Yu-Hao Li, Dong Li","doi":"10.1002/ffj.3786","DOIUrl":"10.1002/ffj.3786","url":null,"abstract":"The objective of this study was to screen non-Saccharomyces yeast suitable for enhancing the aroma of Yinhong plum wine. Five non-Saccharomyces yeasts with strong ester-producing ability, namely, Wa3 (Wickerhamomyces anomalus), Hu12 (Hanseniaspora uvarum), Pk2A2, PkW2 and PkY2 (Pichia kluyveri), were selected from various naturally fermented fruit juices for molecular biological identification, analyses of physiological characteristics and tolerance and determination of their effects on the flavour of Yinhong plum wine. Analysis of brewing characteristics showed that they differed in their abilities of producing acetic acid, hydrogen sulfide, killer activity and tolerance. Among them, Wa3 showed the best tolerance to high concentrations of alcohol, sugar and SO2. Compared to the control Saccharomyces cerevisiae FX10, Yinhong plum wine fermented with non-Saccharomyces yeast exhibited a decrease in alcohol content, while residual sugar, glycerol content and the types and quantities of volatile compounds all showed an increase. Among the fermented wines, PkY2 generated the highest content of ester compounds in the fermented wine, which was 5.66 times higher than that generated by the control. The compounds produced by PkY2 were closely related to various ethyl and acetate odour-active compounds (odour-active value >1), which could impart a rich floral and fruity aroma to Yinhong plum wine. Sensory analysis revealed that both floral and fruity aromas were significantly increased in Yinhong plum wine fermented by non-Saccharomyces yeasts, with the highest scores of floral and fruity aromas for PkY2. In conclusion, a Pichia kluyveri strain, PkY2, with excellent brewing characteristics and potential for enhancing the aroma of Yinhong plum wine was identified.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 4","pages":"244-260"},"PeriodicalIF":2.6,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140615060","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

Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin 波斯绢树花（Albizia julibrissin）重要气味物质的特征描述

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-04-08 DOI: 10.1002/ffj.3779

Thien Nguyen, Melissa Dein, Danielle Trudelle, John P. Munafo Jr

{"title":"Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin","authors":"Thien Nguyen, Melissa Dein, Danielle Trudelle, John P. Munafo Jr","doi":"10.1002/ffj.3779","DOIUrl":"10.1002/ffj.3779","url":null,"abstract":"The Persian silk tree (Albizia julibrissin) has delicate flowers with a pleasant aroma profile, displaying notes of hyacinth and rose with subtle nuances of citrus, coconut and spice. In this study, a total of 29 odorants were identified in the flowers from a single A. julibrissin selection by the application of a cold-solvent extraction (CSE), followed by solvent-assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Subsequently, nine odorants with flavour dilution (FD) factors ≥16 were quantitated by stable isotope dilution analysis (SIDA), and odour activity values (OAVs) were calculated. Odorants with OAV ≥1 included 2-phenylacetaldehyde (OAV 3638), linalool (OAV 797), eugenol (OAV 231), geraniol (OAV 161), 1H-indole (OAV 93), β-ionone (OAV 31), 2-phenylethanol (OAV 11) and γ-octalactone (OAV 1). An aroma simulation model was prepared based on the quantitation data, and it closely matched the aroma of the flower isolate. Chiral chromatography was performed, and (S)-(+)-linalool was the only enantiomer detected. This study advances our understanding of A. julibrissin flower aroma chemistry and lays the groundwork for future investigations for the development of delicate floral aromas for flavour and fragrance applications.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 4","pages":"203-213"},"PeriodicalIF":2.6,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140570185","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

Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram 通过头皮脑电图观察 Hemerocallis 香精对大脑活动和睡眠过程的影响

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-04-08 DOI: 10.1002/ffj.3782

Qinfei Ke, Jiaqi Yang, Jiancai Zhu, Qingran Meng, Yunchong Zhang, Yihao Guo, Yunwei Niu, Qinglei Liu, Xin Huang, Xingran Kou

{"title":"Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram","authors":"Qinfei Ke, Jiaqi Yang, Jiancai Zhu, Qingran Meng, Yunchong Zhang, Yihao Guo, Yunwei Niu, Qinglei Liu, Xin Huang, Xingran Kou","doi":"10.1002/ffj.3782","DOIUrl":"10.1002/ffj.3782","url":null,"abstract":"Sleep disorders are widespread. Inhaled aromatherapy has shown advantages over medication in treating insomnia. Daylily (Hemerocallis fulva) has been found to positively affect sleep either by ingestion or inhalation, but there is a lack of research on the sleep aid effect of its inhalation route. At present, the floral scent characteristics of daylily are not obvious, and the extraction rate of essential oil is low. Based on the above problems, this study developed daylily essence which replicates the natural aroma of plants and investigated the effect of inhaling daylily essence aroma on sleep activity by using Pittsburgh Sleep Quality Index (PSQI) and electroencephalogram (EEG). According to PSQI results, inhaling the aroma of daylily essence improved participants' subjective sleep quality. The difference between men and women was statistically significant (p < .05). The slow-wave sleep activity of EEG in the experimental group was significantly stronger than that in the control group (p < .01). In addition, the frontal and central regions were more responsive to aroma stimuli (p < .05). The results of this study show that the aroma of daylily can promote the subjective and objective sleep quality of healthy college students, and the use of fragrance intervention is a potential scheme to improve sleep quality and insomnia.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 4","pages":"214-223"},"PeriodicalIF":2.6,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140570076","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

Influence of baking conditions and initial flavour load on the evolution of flavours in cookies 烘焙条件和初始风味量对饼干风味演变的影响

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-03-21 DOI: 10.1002/ffj.3781

Fidele M. Abedi, Nagiat Hwisa, Keith R. Cadwallader, Pawan S. Takhar

{"title":"Influence of baking conditions and initial flavour load on the evolution of flavours in cookies","authors":"Fidele M. Abedi, Nagiat Hwisa, Keith R. Cadwallader, Pawan S. Takhar","doi":"10.1002/ffj.3781","DOIUrl":"10.1002/ffj.3781","url":null,"abstract":"This study investigates the impact of baking conditions and initial concentrations of flavourings on the evolution of three key flavourings (benzaldehyde, butyl butyryl lactate, and vanillin) in cookies during baking and subsequent storage. Controlled baking experiments were conducted at two temperatures (130°C and 160°C) with varying initial flavouring concentrations. The results reveal that baking at the higher temperature (160°C) led to a substantial loss of benzaldehyde and butyl butyryl lactate, resulting in a significantly lower proportion of these compounds in the final product compared to baking at 130°C. In contrast, vanillin showed greater stability at the higher temperature, with its proportion in the final product remaining stable or increasing compared to the lower temperature. Specifically, the proportion of benzaldehyde decreased from 18.33% in the dough to 4.31% after 2 weeks of storage for cookies baked at 160°C, whereas the proportion of vanillin increased from 47.24% to 61.38% in the same period. Statistical analysis, employing ANOVA and Tukey–Kramer HSD tests, confirmed the significant effect of baking temperature on the evolution of flavour compounds (p < 0.05). These analyses further revealed the notable influence of initial flavouring concentrations on the changes in benzaldehyde across all tested temperatures, as well as on butyl butyryl lactate and vanillin specifically at 130°C. These results offer valuable insights on how the baking process can be optimized to enhance the sensory profile of cookies and highlight the importance of temperature control and initial flavouring mix design.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 3","pages":"181-199"},"PeriodicalIF":2.6,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3781","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198884","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

One-pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide 在过氧化氢存在下通过金属氧化物催化氧化从苯乙烯一步合成苯乙醛

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-03-03 DOI: 10.1002/ffj.3780

Sudip Das

{"title":"One-pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide","authors":"Sudip Das","doi":"10.1002/ffj.3780","DOIUrl":"10.1002/ffj.3780","url":null,"abstract":"Phenylacetaldehyde (PhA) is an aromatic aldehyde which has a hyacinth-like floral, sweet and green-leafy odour. PhA is used as a perfumery chemical and a rate-controlling additive in cosmeceutical and polymer industries, respectively. The conventional process of PhA manufacturing in industries involve hazardous and costly feedstock and often lead to generation of substantial amount of waste. Moreover, usage of stoichiometric reagents often makes the processes economically impractical. This article illustrates the possibility of production of PhA from low-cost feedstock styrene through a single-step, one-pot method wherein various metal oxides have been utilized as catalysts for styrene oxidation under the influence of cumene hydroperoxide (CHP). Ag2O is found to be the highest PhA-yielding catalyst and a promising candidate for scaling up for its considerably good reusability up to 6 consecutive uses. A maximum of ~45% PhA selectivity has been observed at ~60% styrene conversion. Interestingly, this process does not require any alkaline/acid wash and hence does not produce any organic/inorganic liquid effluent stream. Furthermore, all the major byproducts found, that is styrene oxide, benzaldehyde and acetophenone, are themselves considered as valorized styrene derivatives. Overall, the metal oxide catalysed styrene oxidation has potential to take over the conventional industrial process(es) for sustainable selective production of PhA Along with a plausible mechanism of styrene oxidation over Ag2O, a conceptualized reaction–separation framework has been reported for intensified production of PhA from CHP-based styrene oxidation.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 3","pages":"172-180"},"PeriodicalIF":2.6,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140032661","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

Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules 作为香料分子的异噁唑啉羧酸盐衍生物的设计、合成、嗅觉评估和分子对接研究

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-02-29 DOI: 10.1002/ffj.3778

Muhammet Büyükbayram, Sonay Gürer, Yeşim Çat, Oğuzhan Canayakın, Cevher Altuğ, Akın Sağırlı

{"title":"Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules","authors":"Muhammet Büyükbayram, Sonay Gürer, Yeşim Çat, Oğuzhan Canayakın, Cevher Altuğ, Akın Sağırlı","doi":"10.1002/ffj.3778","DOIUrl":"10.1002/ffj.3778","url":null,"abstract":"In this research, a wide range of aldoxime derivatives with aromatic and aliphatic substituents were synthesized as precursors to nitrile oxide in cycloaddition reactions. The aldoximes were synthesized with good to high yields and showed a lack of diastereoselectivity, as confirmed by 1H NMR measurements. These aldoximes were then utilized as precursors of nitrile oxide in 1,3-dipolar cycloaddition reactions and were treated with dipolarophilic reagents, namely methyl methacrylate (MMA) and glycidyl methacrylate (GMA), to produce isoxazoline carboxylate derivatives with high regioselectivity. The obtained compounds were characterized using various techniques, including NMR, FT-IR, GC–MS and TOF-LCMS analyses. The study also targets the molecular docking analysis, using Autodock 4.2.6 software, targeting the OR51E2 protein. This protein has drawn recent attention, with the hypothesis that propionic acid activates OR51E2, making it a suitable candidate for the carboxylate group within the obtained isoxazoline skeleton. Through these multifaceted investigations, this research contributes to the design and development of fragrant molecules with potential applications in the fragrance industry, offering a promising avenue for future olfactory innovations.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 3","pages":"158-171"},"PeriodicalIF":2.6,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3778","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140002616","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

Aroma release regularities of Rosa damascena from Xuancheng via HS-GC-IMS and P&T-GC–MS 通过 HS-GC-IMS 和 P&T-GC-MS 分析宣城大马士革蔷薇的香气释放规律

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-02-26 DOI: 10.1002/ffj.3776

Haitao Wang, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng

{"title":"Aroma release regularities of Rosa damascena from Xuancheng via HS-GC-IMS and P&T-GC–MS","authors":"Haitao Wang, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng","doi":"10.1002/ffj.3776","DOIUrl":"10.1002/ffj.3776","url":null,"abstract":"Damascus rose (DR) is an important economic crop. In recent years, DR has been widely planted and utilized in China. In order to improve its aroma quality, the volatile releasing regularities of DR need to be studied. Therefore, HS-GC-IMS were used to examine the style of aroma release in DR under three flowering states: pre-bloom (PB), half-bloom (HB) and full bloom (FB). The results show that HS-GC-IMS detected 56 volatile compounds to investigate the changes of volatile compounds in three states of DR during the growth period. The results of PCA showed that changes in aroma substances were obvious during the growth stage of DR. In addition, FB contributed some key aroma molecules of DR. Thus, volatiles in DR at different times of a day (5 AM, 11 AM, 5 PM) and were further examined by using P&T-GC–MS towards FB. Finally, a total of 68 volatile compounds were identified; most of them were terpenoids (47.83%–59.62%). Totally 21 volatiles were considered key compounds due to their high concentration (≥1%). These key compounds showed the highest levels at 5 AM and lowest levels at 5 PM. Heat map clustering showed that most of the key compounds possessing higher levels in the flowers had maximum levels at 5 AM and compounds with lower levels peaked at 11 AM. This study will provide a theoretical understanding of the aroma generation mechanism of DR. It also helps the rose farmers to plant and sow rose flowers practically.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 3","pages":"146-157"},"PeriodicalIF":2.6,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139977465","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

Impact of post-harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction 收获后干燥对刺芫荽（Eryngium foetidum L.）挥发性风味的影响：强调脂肪醛还原

IF 2.6 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-02-04 DOI: 10.1002/ffj.3775

Gitasree Borah, Bhaskar Protim Mahanta, Begom Rifah Samia, Siddhartha Proteem Saikia, Saikat Haldar

{"title":"Impact of post-harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction","authors":"Gitasree Borah, Bhaskar Protim Mahanta, Begom Rifah Samia, Siddhartha Proteem Saikia, Saikat Haldar","doi":"10.1002/ffj.3775","DOIUrl":"10.1002/ffj.3775","url":null,"abstract":"Spiny coriander (Eryngium foetidum L.) is a traditional food flavouring herb of tropics with coriander-like odour. This study evaluated six different drying conditions (sun, shade, oven at 40°C and 60°C, microwave, freeze-drying) for spiny coriander leaves, emphasizing on the drying time, essential oil yield and composition. Fatty aldehydes, especially trans-2-dodecenal, majorly abundant key aromatic flavour of spiny coriander underwent probable enzymatic reduction to alcohols upon long-term oven-drying, affecting the oil quality. Non-conventional techniques like microwave and freeze-drying, despite their certain advantages significantly reduced the oil yield (0.030%–0.031%) in comparison to fresh leaves (0.045%). Sun drying was found to be superior among the tested conditions, considering a reasonable drying time (4 h) and ability to retain the oil yield (0.043%), composition (quality) and chlorophyll content. It can be a sustainable drying technique for spiny coriander in the tropical region with abundant sunlight, especially for its value addition and commercialization in future.","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 3","pages":"139-145"},"PeriodicalIF":2.6,"publicationDate":"2024-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139807662","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