Aroma Analysis Research Articles

Molecular analysis of aroma gene (BADH2) in Biriyanicheera: a tropical aromatic rice genotype from Kerala, India.

The aromatic rice cultivars sometimes show variation in aroma when they are grown in regions other than their normal traditional growing regions. An early maturing selection from a Kerala aromatic local landrace with short grains, named 'Biriyanicheera', when grown in normal tropical conditions was sufficiently fragrant. The present study focused on the analysis of aroma in 'Biriyanicheera' rice genotype through molecular methods. The seeds of two aromatic rice varieties viz., Biriyanicheera andGandhakasala (aromatic check) along with one non-aromatic rice variety Triveni (control) were used for the study. The BADH2 gene was amplified in all the three rice varieties. Upon sequencing the amplified PCR products of genomic DNA, the mutation in BADH2 gene was detected. The sequencing results of aromatic rice varieties revealed the presence of 8 base pair mutation in exon 7 in Biriyanicheera and Gandhakasaala, whereas this mutation was absent in the non-aromatic variety Triveni. Aroma production in Biriyanicheera variety is observed to be due to the similar mutation in BADH2 gene as that of the popular scented rice Basmati.

Assessment of characteristics aroma of heat pump drying (HPD) jujube based on HS-SPME/GC–MS and e-nose

Aroma is a key factor that determines the flavor quality of dry jujubes. In this study, characteristics aroma of heat pump drying (HPD) jujube was assessed. Headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose) method was used for HPD jujube aroma analysis. Results showed that acetic acid (40.0 ∼ 89.2 μg/kg), hexanoic acid (13.9 ∼ 38.9 μg/kg), butanoic acid (5.26 ∼ 13.6 μg/kg) and 2-methylbutanoic acid (5.08 ∼ 13.6 μg/kg) were common aroma compounds in red jujube (RJ) and HPD jujubes. The aroma profile of RJ was significantly (p < 0.05) enhanced by HPD, and affected by HPD temperature and jujube forms. HPD whole jujube of W3 presented the highest total aroma content of 204.1 μg/kg, which was over twice higher than that of RJ (86.0 μg/kg). HPD sliced jujube of S3 also showed high aroma quality and efficiency. Moreover, the aroma differences of RJ and HPD jujubes could be well distinguished by cluster analysis (CA) and principal component analysis (PCA). In conclusion, HPD was an excellent in jujube processing industry.

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

AbstractBackground and objectivesEating quality is an important quality index of rice, which also determines production and sales. However, previous rice breeding mainly took yield as the gold index, and almost no comprehensive consideration of its eating quality. In this study, to further select new high‐quality japonica rice variety, the eating quality differences in the physicochemical, texture, pasting properties, and volatile compounds between five newly bred varieties (JR5, JR6, JR8, JR9, and JR10) and one commercial variety (Kenyu38) were analyzed.FindingsCorrelation analysis results indicated that the taste value was negatively correlated with protein (r = −.953, p &lt; .01), amylose content (r = −.915, p &lt; .05), and setback value (r = −.902, p &lt; .05). JR5 had a better appearance and taste quality with significantly lower protein content, amylose content, pasting temperature, and setback value. Moreover, the electronic nose could clearly distinguish JR5 from other rice samples. Aroma analysis showed that JR5 had the significantly higher content of 1‐octene‐3‐ol and hexanal, which were important odor‐active volatile compound in cooked rice.ConclusionsJR5 had better eating quality than Kenyu38 and could be used as an excellent variety for further popularization.Significance and noveltyThis study provides a new perspective for the selection of high‐quality rice varieties.

Combination of machine learning and intelligent sensors in real-time quality control of alcoholic beverages

Machine learning (ML) featured on its ability of learning and extracting features from a large set of data and automatically building statistical models. Through cooperation with intelligent sensors, which is designed to imitate human organs to analyze the sensory characteristics of foods, ML-based intelligent sensory systems such as electronic nose (E-nose) and electronic tongue (E-tongue) are developed for sensing applications in food industry. Consumption of alcohol beverages keep growing worldwide in recent years and fraudulent activities are stimulated due to the high price of alcoholic drinks, which motivates the application of intelligent sensory technology with high efficiency and accuracy for real-time quality control. Thus, this paper firstly summarizes the novel intelligent sensors that is suitable for sensory evaluation and the advanced ML algorithms used to create intelligent systems. Then the paper describes the mechanism of commercial ML-enabled intelligent devices and summarizes their practical sensing applications on the real-time quality control of a variety of alcoholic beverages, in term of detection of frauds and adulterations, aroma analysis, monitoring of the production process, and correlation with human sensory perception. Finally, the potential applications and future opportunities of ML-enabled intelligent sensor systems in the alcohol industry are discussed.

Application of intelligent sensory technology in the authentication of alcoholic beverages

Alcoholic beverages play an important role in social gatherings and the consumption of alcohol drinks keep increasing worldwide in recent years, especially during the COVID-19 pandemic months. The authentication of alcoholic beverage is usually evaluated by trained panels or chromatography analysis. Over the last few decades, intelligent sensory technology (IST) that imitate the human sensory organs have been developed for quality control and authentication of alcoholic beverages. The artificial sensing system consist of arrays of sensors with cross-sensitivity and various pattern recognition methods, which can be used to discriminate or classify the samples based on the detection requirements. Application of IST on wine authenticity have been extensively studied, however, application of IST in authentication of other alcoholic beverages lacks of systemic study. This paper firstly describes the basic mechanism of current IST instruments and then summarizes the applications of IST in alcoholic beverages authenticity assessments, including discrimination of varietal and geographical origins, detection of frauds and adulterations, discrimination of years of aging, distinction of brands and types, aroma analysis, detection of spoilage and off-flavors, and monitoring of the production process. The potential applications and future development of IST in the brewing industry are also discussed.

INTEGRATED EXTRACTION BY PERCOLATION, DISTILLATION, AND SOXHLET EXTRACTION TO SEPARATE BIOACTIVE AND BIOENERGY COMPOUNDS FROM SPENT COFFEE GROUND

The spent coffee ground has potential compounds applied in food and bioenergy. In this study, an integrated extraction to separate chemical compounds from the spent coffee ground was designed. Furthermore, the extraction apparatus was combined for percolation, distillation, and Soxhlet extraction. The distillation technique produces flavored coffee, Soxhlet extraction separates coffee oil; while percolation produces the coffee extract. Analysis of coffee aroma using distillation techniques obtained alpha furfuryl alcohol (52.16%), methyl pyrazine (15.63%), and 2.6-dimethyl paradiazine (9.62%). Analysis of coffee extract using the percolation technique obtained antioxidant compounds with IC50 (56.61 µg/mL), polyphenols (1.25 mg/g), caffeine (7.88%), chlorogenic acid (1.25%), and tannins (21.22%). Analysis of coffee oil using the Soxhlet extraction technique obtained methyl ester compounds that have the potential for biodiesel such as linoleic acid methyl ester (39.90%), palmitic acid methyl ester (34.30%), oleic acid methyl ester (8.74%), and stearic acid methyl ester (8.66%). The integrated extraction has successfully separated many chemical components from spent coffee ground dan it has added value to be applied in food, beverage, pharmaceutical, and bioenergy.

Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition

Objectives : The technological characteristics and flavour formation capacities of cheeses depend on the starter strains and the ripening conditions. The present study aimed at using autochthonous lactic acid bacteria strains with interesting technological and enzymatic properties, suitable as starter cultures to produce semi-hard cheese, such as Gouda, based on pasteurized cow’s milk. Methods: This study allowed the formulation of local lactic ferments, with autochthonous strains; thanks to which we have made a semi-hard cheese, Gouda type, made from pasteurized cow’s milk. Physicochemical (dry matter, fat, protein, chloride, and ash) and organoleptic (texture, color, taste, odor, aroma) analysis were carried out. Findings: The protein composition is very important (average value of 24.18  0.46g / 100g). The results of the sensory analysis did not show any defects in the cheese studied. The taste is sweet, characteristic; the aroma is pure, pleasant, well developed. The color is uniform yellowish, the rind is dry. Novelty: The use of pasteurized milk and autochthonous lactic ferments have helped maintain the typical characteristics of the cheeses. Keywords: Cheese; Gouda; Lactic ferment; physicochemical analysis; Semihard paste; Sensory analysis

Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)

Asparagus is a perennial herb rich in multiple nutrients; however, the utilization of asparagus is lower on account of one-third part of the asparagus often be discarded as a by-product at harvest in order to standardize the length for market. In this study, asparagus spears were divided into tip (top of the spear, 5 cm), mid (intermediate of the spear, 5 cm), and base (rest of the spear, 5 cm) parts, and the mid part and base part were cut into as 2–3 cm length. As following, the three parts of asparagus spears were processed into tea with green tea processing craft, respectively. Electronic nose and GC-MS analyses were used to investigate the aroma components of three asparagus teas. A total of 59 components were detected, among which there were 37, 43, and 50 components in the tip, mid, and base asparagus tea, respectively. According to the electronic nose analysis and GC-MS analysis, we speculate aldehydes, alkanes, and ketone were the main aroma components of asparagus tea. And the different aroma components among the three asparagus teas might be caused by the different spear parts of asparagus. The sensory evaluation score of the mid asparagus tea was 88.54 ± 0.33, which was highest among the three teas. The results indicated that mid asparagus tea might be more popular with consumers. Practical applications Asparagus (Asparagus officinalis L.) were divided into tip, mid, and base parts, and every part was processed into tea respectively. The process optimization and aroma analysis could improve the utilization rate of asparagus and also provides a basis for clarifying the specific volatile of asparagus tea.

Study on smellscape perception and landscape application of fragrant plants

Plants in parks emit different fragrances. How will these fragrances affect us? How can we better allocate these plants? In this paper, five kinds of traditional fragrant plants in northern China were selected for fragrance analysis by gas chromatography-mass spectrometry (GC–MS) and the fragrance types and diffusion process were analyzed by a smell-walking method. Subjective evaluation of fragrance perception was carried out in outdoor plant communities using a semantic differential method. At the same time, the application of fragrant plants was discussed. The purpose was to explore the relationship between smellscape and perception and provide a reference for smellscape map drawing and landscape application of fragrant plants. Study plants were shown to plants present different fragrance types: monoterpense, syringaldehyde, β-ionone and acetic acid phenylmethyl ester were the main compounds of magnolia, syringa, osmanthus and wintersweet, and linalool was also the major compounds of tree peony, osmanthus and wintersweet. Smell-walking survey reported that magnolia and tree peony exhibited a woody and light medicinal fragrance, syringa emitted a powerful hyacinth-like odor, osmanthus had a strong sweet smell, and wintersweet had a fresh sweet smell. And subjective evaluation of fragrance perception was positive; the evaluation value of osmanthus was the highest, followed by magnolia and wintersweet, and finally syringa and tree peony. Further, subjects found tree peony to be less pleasant because of its mixed fragrance. We also found that fragrance concentration and diffusion were related to plant density, tree height, receptor location and spatial range. Other factors, such as surrounding plants, landscape architecture, rockery and water also affected fragrance diffusion. Our findings show that these myriad factors should be considered comprehensively in plant allocation.

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.

Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

In this work, ginkgo seeds were fermented to improve the quality of ginkgo seeds using solid-state fermentation with rice wine starter, and the parameters of fermentation were investigated based on response surface method. A three-factors, three-levels of Box Behnken Design was successfully applied to optimize the fermentation conditions of ginkgo seeds. Under the optimal fermentation conditions, fermentation temperature 27 °C, inoculum volume 7.6%, and fermentation time 46 h, the total flavonoid content (TFC) of ginkgo seeds reached 0.832 ± 0.062 mg rutin equivalent (RE)/g. What's more, soluble protein and starch content decreased, peptide content, quercetin content, and reducing sugar content increased. Aroma components analysis indicated that the aroma composition of ginkgo seeds using rice wine starter could be also increased. The work provided guidance for the use of rice wine starter to ferment food.

Preparation of Kushui Rose (Rosa setate x Rosa rugosa) essential oil fractions by double molecular distillation: Aroma and biological activities

Kushui Rose (Rosa setate x Rosa rugosa, KR) is a distinctive Chinese rose variety. Its extracts, especially essential oil (EO), showed various biological activities. In this study, double molecular distillation was used to separate different fractions from KREO. GC-MS was used to detect the composition of volatile components in different fractions. The aroma analysis of different fractions was carried out by a professional sensory evaluation team. D1 (the light phase in the first stage) and R2 (the heavy phase in the second stage) showed better biological activities, with a lower IC50 value on antioxidant ability and a higher capacity for antimicrobial. Furthermore, D1 and R2 also effectively prevented the oxidation of sunflower oil. The antimicrobial mechanism was explored by relative conductivity, the content of protein and reducing sugar, and scanning electron microscopy on Escherichia coli. In all, molecular distillation could be considered an effective way to improve the aroma and biological activity for KREO.

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea.

The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.

Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri.

The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using innovative techniques for the determination of the polyphenolic content, aroma, and its correlation to the sensory characteristics. This peculiar red wine, after high‐performance liquid chromatography with diode‐array detection and mass spectrometry (HPLC‐DAD‐MS), headspace solid‐phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS), and HS‐SPME‐GCxGC‐MS/TOF (two‐dimensional gas chromatography) chemical characterization showed a high polyphenol content (19.6 × 102 mg/L, 38.4% anthocyanins) and a wide range of volatile compounds, among which terpenes were associated with the aroma of flowers, lemongrass, and wood. Analyses were also conducted to determine the total polyphenol content correlated to antioxidant activity with the Folin–Ciocalteu spectrophotometric in vitro method (4.650 g GAE/L). In conclusion, for the first time on Saperavi wine, innovative techniques such as HPLC‐DAD‐MS, GC‐MS, and GCxGC‐MS/TOF were simultaneously applied in association with the traditional analytic techniques to perform a complete chemical characterization. These activities are part of a project about circular viticulture in the Georgian territory that will lead the production of traced quality wines and the valorization of the Georgian wine sector.

Determination of Droplet-Bound and Free Gas-Phase Fragrances Using a Filter-Incorporated Needle-Trap Device and Solid-Phase Microextraction Technologies.

Some of the fragrance compounds in aerosols tend to remain trapped inside the droplets. The ability to capture these droplets would make it possible to desorb and transfer the analytes dissolved within for determination. In this study, we design a novel filter-incorporated needle-trap device and use it to capture fragrance compounds in droplets as well as the gas phase of seven aerosol spray samples. For comparison, thin-film and solid-phase microextraction were also employed to extract gas-phase-borne fragrances from the same sprays. The results revealed that the filter-incorporated needle-trap device enables the extraction of total concentrations due to its ability to trap fragrance-containing droplets, whereas thin-film and solid-phase microextraction are only able to extract unbound compounds present in the gas phase. In addition, the developed needle-trap device provided acceptable results, proving its applicability for the analysis of aroma in other samples, such as beer and soda.

Commercial Bio-Packaging to Preserve the Quality and Extend the Shelf-Life of Vegetables: The Case-Study of Pumpkin Samples Studied by a Multimethodological Approach.

A multidisciplinary protocol is proposed to monitor the preservation of fresh pumpkin samples (FP) using three commercial polymeric films: A made of biodegradable cellophane from regenerated cellulose pulp; B from corn starch, cassava and eucalyptus, C made of polylactic acid from corn starch, and a polyethylene film used as reference (REF). Chemical, mechanical and microbiological analyses were applied on packaging and fresh and packaged samples at different times. After an 11-day period, NMR spectroscopy results showed a sucrose increase and a malic acid decrease in all the biofilms with respect to FP; fructose, glucose, galactose levels remained quite constant in biofilms B and C; the most abundant amino acids remained quite constant in biofilm A and decreased significantly in biofilm B. From microbiological analyses total microbial count was below the threshold value up to 7 days for samples in all the films, and 11 days for biofilm C. The lactic acid bacteria, and yeasts and molds counts were below the acceptability limit during the 11 days for all packages. In the case of biofilm C, the most promising packaging for microbiological point of view, aroma analysis was also carried out. In this paper, you can find all the analysis performed and all the values found.

Variation for Grain Morphology, Molecular Diversity and Aroma Analysis in Specialty Rice of Assam

The nature and magnitude of genetic diversity of aromatic rice accessions collected from different agro climatic zones of Assam were evaluated in the present study . Grain morphology and molecular diversity was investigated for a collection of fourteen genotypes. In molecular genetic analysis 32 random SSR markers and 1 gene- based marker (Aroma-1) were included, out of which 16 informative SSR were employed for genetic analysis on the basis of their amplification. Molecular taxonomy and genetic divergence analysis revealed considerable variation among the tested aromatic lines. Of the 18 SSR variation in 14 genotypes, the value of PIC ranged from 0.1326 (RM337) to 0.5408 (RM496). The phylogenetic relations indicate presence of diverse genetic origin of the aromatic rice collection. Aroma analysis with gene based marker (Aroma- 1) amplified a unique band in Bokul Joha which is different from rest of the genotypes indicating probable presence of alternative allelic constitution of BADH2 gene for aroma.

Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake

Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97.

Characterization of Odorants in a 10-Year-Old Riesling Wine.

Riesling wines are mostly enjoyed as young wines, usually consumed within the first few years after bottling. Throughout several years of aging, Riesling wines begin to develop more robust flavor profiles, often displaying less fruity and floral notes and more pronounced maple, honey, and caramel notes. A body of scientific literature has been conducted on the aroma chemistry of young Riesling wines; however, comparatively less scientific reports have been published on the aroma chemistry of aged Riesling wines, and a comprehensive aroma analysis of a 10-year-old Riesling wine has not been previously completed. In this study, a total of 36 odorants were identified in a 10-year-old aged Riesling wine using solvent-assisted flavor evaporation and aroma extract dilution analysis. A total of 26 odorants were quantitated by employing stable isotope dilution assays. Odorants with high odor activity values (OAV) included wine lactone (coconut, OAV 460), ethyl octanoate (fruity, OAV 240), ethyl hexanoate (fruity, OAV 97), β-damascenone (cooked apple, OAV 60), 5-ethyl-3-hydroxy-4-methyl-(5H)-furan-2-one (maple, OAV 33), (S)-ethyl 2-methylbutanoate (fruity, OAV 22), 3-(methylsulfanyl) propanal (cooked potato, OAV 20), ethyl 2-methylpropanoate (fruity, OAV 9.5), ethyl butanoate (fruity, 7.1 OAV), and 1,1,6-trimethyl-1,2-dihydronapthalene (petrol, OAV 6.4). An odor simulation model prepared from all the odorants with an OAV greater than 1 closely matched the sensory profile of the authentic wine. The results of this study provide insight about odorants present in a 10-year-old bottle aged Riesling wine, and this knowledge may be useful for future studies aimed at probing the influence of aging on the aroma chemistry of Riesling wines and other white wines.