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1. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Author:
Verma, Deepak Kumar; Srivastav, Prem Prakash
Source:
Food research international 2020 v.130 pp. 108924
ISSN:
0963-9969
Subject:
odor compounds; odors,   etc   ; Oryza sativa; cultivars; rice;     Show all 5 Subjects
Abstract:
... The aroma in rice and its products is one of the important quality characteristics. It is contributed by more than 500 different volatile compounds and the extraction and quantification of aroma compounds are equally essential, determining the threshold of aroma. Till date,a complete review of the aromatic consideration of rice is lacking in the literature. Therefore, thepresent paper is prepared ...
DOI:
10.1016/j.foodres.2019.108924

2. Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Author:
Pu, Dandan; Duan, Wen; Huang, Yan; Zhang, Yuyu; Sun, Baoguo; Ren, Fazheng; Zhang, Huiying; Chen, Haitao; He, Jinna; Tang, Yizhuang
Source:
Food chemistry 2020 v.318 pp. 126520
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; acetoin; breads; mouth; smell; spectroscopy;     Show all 7 Subjects
Abstract:
... Gas chromatography–ion mobility spectrometry (GC–IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated ...
DOI:
10.1016/j.foodchem.2020.126520

3. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

Author:
Zhu, Lin; Wang, Xinlei; Song, Xuebo; Zheng, Fuping; Li, Hehe; Chen, Feng; Zhang, Yuhang; Zhang, Fuyan
Source:
Food chemistry 2020 v.310 pp. 125898
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; 1-propanol; acetates; acids; aldehydes; honey; vegetables;     Show all 8 Subjects
Abstract:
... Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI–AEDA). Ethyl hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during stora ...
DOI:
10.1016/j.foodchem.2019.125898

4. Developing an odour emission factor for an oil refinery plant using reverse dispersion modeling

Author:
Damuchali, Ali Motalebi; Motalebi Damuchali, Ali; Guo, Huiqing
Source:
Atmospheric environment 2020 v.222 pp. 117167
ISSN:
1352-2310
Subject:
odor emissions; odors,   etc   ; emissions factor; inventories; models; oils; olfactometry; Canada;     Show all 8 Subjects
Abstract:
... Odour emission factors (OEFs) for oil refineries are useful data for estimating odour emission rates (OERs) of different odour emission sources at oil refineries and developing odour emission inventories with lower cost and time than direct sampling and measurement method. The conventional direct source measurement followed by olfactometry sometimes faces challenges due to access issues and the pr ...
DOI:
10.1016/j.atmosenv.2019.117167

5. An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)

Author:
Dobrydnev, Alexey; Tarasov, Andrii; Müller, Nikolaus; Volovenko, Yulian; Rauhut, Doris; Jung, Rainer
Source:
MethodsX 2020 v.7 pp. 100768
ISSN:
2215-0161
Subject:
odor compounds,   etc   ; beta-ionone; wines;     Show all 3 Subjects
Abstract:
... 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN), an aroma compound present in wine, is used for sensory and physicochemical analyses. Therefore, synthesis of TDN of high purity is required for these purposes. Optimization of TDN synthesis in order to facilitate its subsequent purification was described. As a result, ≥99.5 % of TDN purity was reached.•The possibility of using both α-ionone and β-ionon ...
DOI:
10.1016/j.mex.2019.12.009
PubMed:
31908985
PubMed Central:
PMC6938800

6. Synthesis and olfactory evaluation of optically active β-alkyl substituted γ-lactones and whiskey lactone analogues

Author:
Kawasaki, Masashi; Kato, Daiki; Okada, Takuya; Morita, Yuko; Tanaka, Yasuo; Toyooka, Naoki
Source:
Tetrahedron 2020 v.76 no.12 pp. 130984
ISSN:
0040-4020
Subject:
odors,   etc   ; enantioselectivity; esterification; lactones; moieties; whisky;     Show all 6 Subjects
Abstract:
... Optically active β-alkyl substituted γ-lactones and whiskey lactone analogues were synthesized, and the odor properties were evaluated. During the preparation of the chiral intermediates, we found good reaction conditions for the highly enantioselective esterification of 3-arylmethyl-2-methyl-1-propanols to kinetically resolve them. The results of the olfactory evaluations of the synthesized lacto ...
DOI:
10.1016/j.tet.2020.130984

7. Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Author:
Yu, HaiYan; Xie, Tong; Xie, Jingru; Chen, Chen; Ai, LianZhong; Tian, HuaiXiang
Source:
Food research international 2020 v.129 pp. 108808
ISSN:
0963-9969
Subject:
odors,   etc   ; almonds; benzaldehyde; furfural; synergism; vanillin;     Show all 6 Subjects
Abstract:
... Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the “olfactory threshold” of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), respectively. ...
DOI:
10.1016/j.foodres.2019.108808

8. Predicting VLE and Odor Intensity of Mixtures Containing Fragrances with COSMO-SAC

Author:
Xavier, Vanessa B.; Staudt, Paula B.; de P. Soares, Rafael
Source:
Industrial & engineering chemistry process design and development 2020 v.59 no.5 pp. 2145-2154
ISSN:
1520-5045
Subject:
odors,   etc   ; hydrogen bonding; models; prediction; smell; vapors;     Show all 6 Subjects
Abstract:
... In this study, vapor–liquid equilibria (VLE) of binary, ternary, and quaternary systems containing fragrances were predicted using COSMO-SAC. A model variant including multiple energies for the description of different hydrogen bonds (alcohol–alcohol, alcohol–ketone, alcohol–ether) was used. Based on equilibrium vapor compositions, odor intensity, and character of fragrance mixtures were calculate ...
DOI:
10.1021/acs.iecr.9b05474

9. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes

Author:
Arias-Pérez, Ignacio; Ferrero-Del-Teso, Sara; Sáenz-Navajas, María Pilar; Fernández-Zurbano, Purificación; Lacau, Blanca; Astraín, Jesús; Barón, Cristina; Ferreira, Vicente; Escudero, Ana
Source:
Food chemistry 2020 v.320 pp. 126610
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; NAD (coenzyme); NADP (coenzyme); acetaldehyde; acids; grapes; harvest date; polyphenols; wines; yeasts;     Show all 11 Subjects
Abstract:
... This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADP ...
DOI:
10.1016/j.foodchem.2020.126610

10. Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

Author:
Ployon, Sarah; Brulé, Marine; Andriot, Isabelle; Morzel, Martine; Canon, Francis
Source:
Food chemistry 2020 v.318 pp. 126468
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; chemical structure; gas chromatography; hydrophobicity; ionization; linalool; mass spectrometry; mucosa;     Show all 9 Subjects
Abstract:
... The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Pr ...
DOI:
10.1016/j.foodchem.2020.126468

11. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana)

Author:
Sinuco León, Diana Cristina; Rubio Ortíz, Darling Katherine; Jaimes González, Diego Fernando
Source:
Food chemistry 2020 v.317 pp. 126383
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; Acca sellowiana; active ingredients; butyrates; evaporation; flavor; headspace analysis; linalool; solid phase microextraction;     Show all 10 Subjects
Abstract:
... The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis (AEDA), nineteen odorants were detected. Volatile compounds with highest flavour dilution (FD) factor were quantified by internal standard and relative response factor. On the basis of the quantitative data and odour th ...
DOI:
10.1016/j.foodchem.2020.126383

12. Characterization of key aroma compounds in aged garlic extract

Author:
Abe, Kazuki; Hori, Yoji; Myoda, Takao
Source:
Food chemistry 2020 v.312 pp. 126081
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; butyrates; chemical reactions; dimethyl sulfide; eugenol; garlic; sensory evaluation;     Show all 8 Subjects
Abstract:
... We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of the “acid”, “seasoning,” and “metallic” odor in AGE. The aroma of AGE exhibited more complex notes compared to those of fresh garlic which were characterized as “pungent.” Aroma components of AGE were evaluated using ar ...
DOI:
10.1016/j.foodchem.2019.126081

13. Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value

Author:
Zhu, JianCai; Niu, YunWei; Xiao, ZuoBing
Source:
Food research international 2020 v.131 pp. 109001
ISSN:
0963-9969
Subject:
odor compounds; odors,   etc   ; acetates; gas chromatography-mass spectrometry; guaiacol; nitrogen; phosphorus; photometry; pyrazines; sulfur; synergism; thiols;     Show all 12 Subjects
Abstract:
... The volatile compounds in three Lang baijiu (“Honghualangshi, Y1”, “Langjiulangge, Y2”, and “Laolangjiu, Y3”) were identified by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS), flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compound ...
DOI:
10.1016/j.foodres.2020.109001

14. Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures.

Author:
Sollai, Giorgia; Tomassini Barbarossa, Iole; Usai, Paolo; Hummel, Thomas; Crnjar, Roberto
Source:
Physiology & behavior 2020 v.217 pp. 112820
ISSN:
0031-9384
Subject:
odor compounds; odors,   etc   ; bananas; blindness; flavor; gas chromatography-mass spectrometry; headspace analysis; humans; olfactometry; smell;     Show all 10 Subjects
Abstract:
... Humans can accurately discern thousands of odorants, although there is a considerable inter-individual variability. Individuals can be classified as normosmic, hyposmic or anosmic, depending on their olfactory sensitivity or blindness. In this research we studied the olfactory sensitivity to banana head-space as a complex odor mixture in a group of 53 subjects classified for their olfactory status ...
DOI:
10.1016/j.physbeh.2020.112820

15. Different Brain Activation in Response to Repeated Odors of Pleasantness and Unpleasantness

Author:
Xiao, Wei; Lv, Qianwen; Gao, Xing; Sun, Zhifu; Yan, Xiaoguang; Wei, Yongxiang
Source:
Chemosensory perception 2020 v.13 no.1 pp. 84-91
ISSN:
1936-5802
Subject:
odor compounds; odors,   etc   ; amygdala; cortex; hippocampus; magnetic resonance imaging; memory; olfactory perception; phenylethyl alcohol; smell; volunteers;     Show all 11 Subjects
Abstract:
... INTRODUCTION: Brain activation in response to olfactory stimuli has been studied using functional magnetic resonance imaging (fMRI), but there is little knowledge about processing repeated olfactory information which is usual in daily life. METHODS: This fMRI study was designed to investigate brain response to repeated odorant stimulation with positive and negative valences in 12 healthy right-han ...
DOI:
10.1007/s12078-019-09270-y

16. Characterization of the orchid-like aroma contributors in selected premium tea leaves

Author:
Feng, Zhihui; Li, Ming; Li, Yifan; Wan, Xiaochun; Yang, Xiaogen
Source:
Food research international 2020 v.129 pp. 108841
ISSN:
0963-9969
Subject:
odor compounds; odors,   etc   ; Cymbidium; flowers; gas chromatography-mass spectrometry; green tea; leaves; sensory evaluation; tea (beverage);     Show all 9 Subjects
Abstract:
... The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and f ...
DOI:
10.1016/j.foodres.2019.108841

17. Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae

Author:
Zhang, Boqin; Xu, Dandan; Duan, Changqing; Yan, Guoliang
Source:
Process biochemistry 2020 v.90 pp. 44-49
ISSN:
1359-5113
Subject:
odor compounds; odors,   etc   ; Hanseniaspora vineae; Saccharomyces cerevisiae; acetates; alcohols; fermentation; honey; mixed culture; phenylalanine; synergism; wines;     Show all 12 Subjects
Abstract:
... 2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding l-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alcohol (2-PE) and 2-PEA, respectively. The co-fermentation of ...
DOI:
10.1016/j.procbio.2019.11.007

18. Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

Author:
Tatsu, Sotaro; Matsuo, Yoshihide; Nakahara, Koichi; Hofmann, Thomas; Steinhaus, Martin
Source:
Journal of agricultural and food chemistry 2020 v.68 no.9 pp. 2728-2737
ISSN:
1520-5118
Subject:
odor compounds; odors,   etc   ; barley; evaporation; flavor; headspace analysis; pyrazines; solvents; tea;     Show all 9 Subjects
Abstract:
... The volatiles isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from roasted barley tea, prepared from either hulled barley or naked barley, were subjected to a comparative aroma extract dilution analysis, which resulted in 27 odor-active compounds with flavor dilution factors (FD factors) of 64–1024. An additional 5 odorants were detected by static headspace analysis. ...
DOI:
10.1021/acs.jafc.9b08063

19. Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Author:
Bi, Shuang; Xu, Xinxing; Luo, Dongsheng; Lao, Fei; Pang, Xueli; Shen, Qun; Hu, Xiaosong; Wu, Jihong
Source:
Journal of agricultural and food chemistry 2020 v.68 no.9 pp. 2718-2727
ISSN:
1520-5118
Subject:
odor compounds; odors,   etc   ; Pisum sativum; flavor; gas chromatography-mass spectrometry; peas; pyrazines; quality control; roasting;     Show all 9 Subjects
Abstract:
... Gas chromatography–olfactometry (GC–O) coupled with GC–mass spectrometry (GC–MS) and aroma recombination–omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants ...
DOI:
10.1021/acs.jafc.9b07711

20. Impact of sensory interactions among volatile compounds of juice of Red Delicious apples

Author:
Mao, Deshou; Liu, Hong; Li, Zhengfeng; Niu, Yunwei; Xiao, Zuobing; Zhang, Fengmei; Zhu, Jiancai
Source:
Horticulture, environment and biotechnology 2020 v.61 no.1 pp. 197-206
ISSN:
2211-3452
Subject:
odor compounds; odors,   etc   ; Malus domestica; alcohols; aldehydes; apple juice; apples; butyrates; synergism;     Show all 9 Subjects
Abstract:
... We obtained volatile aroma compounds from the juices extracted from three different Red Delicious apple (Malus domestica) varieties, which included esters, alcohols, and aldehydes. Among these compounds, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, hexanal, and butyl 2-methylbutanoate showed high odour active values in the juices. Four compounds (ethyl 2-met ...
DOI:
10.1007/s13580-019-00197-7