Aromatic Character Research Articles

Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile

The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 °C, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROAV>1 in all samples. Based VIP > 1, 19 key differential odor-active compounds were identified, including linalool oxide I, 1-dodecanol, linalool oxide II, etc. Further Pearson correlation analysis of key differential odor-active compounds and aroma characteristics showed that positive correlations between woody and ethyl nonanoate and 1-dodecanol, and between herbal and 1-methylnaphthalene. This research provides theoretical support for the production of high-quality IPET.

Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii

Pichia kudriavzevii is an emerging non-Saccharomyces yeast recognized for its ability to enhance aroma quality in fermented foods, though the precise mechanisms underlying its effects remain poorly understood. This study delves into the influence of P. kudriavzevii BP15 on the formation of key aroma-active compounds (KAACs) and metabolic pathways during the fermentation of blood orange wine. By integrating multi-omics approaches, including volatilomics, genomics, and transcriptomics, this work systematically evaluated the profile of volatile organic compounds (VOCs), pinpointed the genes implicated in KAACs metabolism, and elucidated the biotransformation pathways of KAACs. The volatilomics results demonstrated that inoculation with P. kudriavzevii BP15 significantly improved the complexity and desirability of aroma by promoting the accumulation of diverse VOCs, particularly esters. The genomics analysis further revealed that a substantial portion of P. kudriavzevii BP15 genome was dedicated to carbohydrate, amino acid, and energy metabolisms. The transcriptomics data identified the high expression of multiple genes (e.g., ARO8, ACC1, ALD4, ILV5) during the early stages of fermentation by P. kudriavzevii BP15 that are integral to the biosynthesis of KAACs. These insights provide a deeper understanding of P. kudriavzevii BP15′s potential application in the production of high-quality blood orange wine, underscoring its role in enhancing the aroma profile through sophisticated metabolic interventions.

Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics

The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of “Cabernet Sauvignon” wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that “floral” and “fruity” notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.

Understanding brewing trait inheritance in de novo Lager yeast hybrids.

Our study investigates the principles of lager yeast hybridization between Saccharomyces cerevisiae and Saccharomyces eubayanus. This process gave rise to the lager yeast Saccharomyces pastorianus. By examining how these novel hybrids perform during fermentation and the aromas they produce, we uncover the genetic bases of brewing trait inheritance. We successfully generated polyploid hybrids using diverse strains and lineages from both parent species, predominantly triploids and diploids. Although these hybrids did not show improved fermentation capacity, they exhibited varied traits, especially in utilizing maltotriose, a key sugar in brewing. Remarkably, the aroma profiles of these hybrids were primarily influenced by the S. cerevisiae parent, with Beer lineage hybrids adopting aroma characteristics from their S. eubayanus parent. These insights reveal the complex genetic interactions in hybrid yeasts, opening new possibilities for crafting unique brewing yeasts with desirable traits.

Thieno[3,2-b]thiophene Incorporated Redox Active 22π and 34π Core-Modified Expanded Isophlorinoids.

Incorporation of a thieno[3,2-b]thiophene into an isophlorinoid-like framework alters the aromaticity by extending the macrocyclic π-circuit. Their opto-electronic and aromatic properties significantly differ from other 22π and 34π porphyrinoids. Among the three different 34π hexaphyrins, furan based hexaphyrin adopts a non-aromatic 'figure-of-eight' conformation. Replacing all the furans either by thiophene or selenophene induces a planar conformation with aromatic characteristics. Spectro-electrochemical studies revealed reversible two-electron ring oxidation to yield their 4nπ dicationic species respectively.

A Doubly meso-α Linked N-Confused Porphyrin Tape Silver(III) Complex Comprising an Antiaromatic Pyrrolo[2,3-f]indole Segment.

The free base form of doubly meso-α linked N-confused porphyrin (NCP) tape 3 was successfully synthesized via Ir(I) mediated intramolecular coupling. The following silver complexation afforded the Ag(III) complex of doubly meso-α linked NCP tape 4. While 3 exhibited 38π aromatic characters, 4 exhibited not only 18π aromatic NCP-type characteristics but also a decent antiaromatic contribution of 12π pyrrolo[2,3-f]indole segment, as probed by NMR spectra, absorption spectra, and DFT calculations.

Sensory profile and color and oxidative stabilities of sliced restructured cooked hams with added S-nitroso-N-acetylcysteine as a nitrite replacement

The objective of this study was to evaluate the effects of replacing sodium nitrite by S-nitroso-N-acetylcysteine (NAC-SNO) at different addition levels (50, 150, and 300 mg of equivalent nitrite–Neq/kg) on the sensory profile and on the quality characteristics of restructured cooked hams during sliced storage (up to 60 days at 4°C). The addition of NAC-SNO did not affect (P > 0.05) the pH of the products and resulted in lower (P < 0.05) residual nitrite content (1.79 ± 0.61 mg/kg) and higher (P < 0.05) TBARS values (0.86 ± 0.44 mg MAD/kg) than nitrite added samples (8.43 ± 2.37 mg/kg and 0.66 ± 0.25 mg MAD/kg, respectively). During storage, an increasing trend in lipid oxidation was observed regardless of the curing agent used. The addition of 50 mg NEq/kg of NAC-SNO resulted in products with a more yellowish color tone (higher h values) and less intensity (lower C* values) than all the other products. The equimolar addition of 150 mg NEq/kg of NAC-SNO resulted in a similar pink color acceptance to nitrite; however, they were characterized by a higher (P < 0.05) characteristic flavor and aroma intensity and obtained greater (P < 0.05) sensory acceptance than nitrite. The addition of 150 mg NEq/kg of NAC-SNO was suggested as a substitute for nitrite to achieve the desired stability and sensory characteristics of cooked cured products.

Comparative Investigation of Aroma-Active Volatiles in ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") Apples by Application of Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC × GC-qMS) Coupled with Sensory Molecular Science.

Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC-MS-O, and 143 volatiles were identified by GC× GC-qMS. Among them, 41 key aroma-active compounds (butanal, ethyl acetate, 3-methylbutanal, methyl butanoate, 2-methylpropyl acetate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, butyl acetate, hexanal, 2-methylbutyl acetate, 1-butanol, 2-methylpropyl butanoate, 3-methylbutyl acetate, (E)-2-hexenal, butyl butanoate, butyl 2-methylbutanoate, hexyl acetate, hexyl butanoate, hexyl, 2-methylbutanoate, 1-octen-3-ol, 3-methylthiopropanol, 1,3-octanediol, linalyl acetate, and so on) with high odor activity values (OAVs) and AI value (odor activity values ≥1 or aroma intensity ≥3) were identified. Partial least-squares-discriminant analysis showed that Ruixue exhibited a high "fruity" note, Guifei and Crystal Fuji had the greatest "wood," "floral," and "sweet" notes, while Liangzhi presented a significant "green" note. This study provided flavor chemistry support for the apple quality control and production.

Aromaticity in Isoelectronic Analogues of Benzene, Carborazine and Borazine, from Electronic Structure and Magnetic Property.

Carborazine (B2C2N2H6) and borazine (B3N3H6) are isoelectronic analogues of benzene (C6H6). The aromatic character of borazine have basically reached a consensus after a long period of controversy, but the related properties of carborazine are even rarely reported. In this work, we systematically investigated the geometric structure, charge distribution, frontier molecular orbital characteristics, bonding, electronic delocalization, magnetic shielding effect, and induced ring current of carborazine and borazine, and compared the studied characteristics with those of benzene to determine the aromatic character of the two analogues. The combination of multiple properties shows that although they are isoelectronic, carborazine is evidently aromatic, while borazine only exhibits rather weak aromaticity. The C atom acting as a connecting bridge between B and N atoms in carborazine reduces the electronegativity difference on the molecular backbone and enhances the electronic delocalization over the conjugated path, which is the essence of the distinct disparity of aromaticity between carborazine and borazine.

Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.

The mulberry fruit is edible and medicinal, and it is commonly referred to as the "best health product of the 21st century". The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) they contain. This study used vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD) to treat fresh mulberry fruits. Gas-phase ion mobility spectrometry (GC-IMS) was used to detect and analyze the VOCs in mulberry fruit samples treated with the different drying methods. There were 47 VOCs detected, with aldehydes and alcohols dominating. The obtained data were subjected to principal component analysis (PCA), cluster analysis (CA), nearest neighbor fingerprint analysis, and partial least-squares regression analysis (PLS-DA). The conclusion was drawn that fresh mulberry fruits contain abundant VOCs, and mulberry fruits after VD contain many aldehydes; thus, VD promoted the synthesis of phellandrene and other compounds widely used in the preparation of cosmetics such as perfume and soap. HAD promoted the synthesis of esters commonly used in the preparation of fruit flavor and wine essence. The higher (E)-2-heptenal content with SD was conducive to the Maillard reaction. MD promoted the synthesis of heptanal and valeraldehyde with aroma characteristics such as fatty, green, fruity, grassy, and floral. According to the VIP results, VOCs (E)-2-heptenal, pentanal D, cyclohexanone, and 2-hexanone D influenced the VOCs in most of the mulberry fruit samples. The findings of this study provide an important reference for drying mulberry fruits, which, in turn, will help to ensure the safety and effectiveness of processed mulberry fruit products.

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile organic compounds (VOCs) were identified by GC-IMS. 27 characteristic aroma compounds were identified by GC-O-QTOF, and the highest content was trimethylamine. 17 aroma compounds with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-acetyl-1-pyrroline was 9.9 aroma compounds with relative odor activity value (ROAV) ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥1 as the criteria, 6 differential aroma compounds were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. These findings will provide deeper insights into the processing of scallops.

Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS

Age has a significant impact on goat meat flavor. However, reporting the effects of age on free amino acid (FAAs), lipid profiles and aromas of goat meat is limited. Here, the FAAs, lipid profiles and aromas in the Chongming white goat with 12 months and 24 months were investigated in this study. A total 1164 lipids were identified using lipidomics, including 31 subclasses. Multivariate statistical analysis showed that 201 lipids had significant changes, FFA, TG and DG increased with goat age. Furthermore, the pathway analysis indicated that glycerophospholipid metabolism and glycerolipid metabolism were the key pathways that relate to lipid profile changes during goat growth. Thirty-five volatile compounds were identified, among them, 14 aromas with odor activity value greater than 1 were considered as potential characteristic aroma compounds of Chongming white goat meat. These findings reveal the FAAs, lipids, and aromas profiles in Chongming white goat meat are affected by age, which provides a basis for improving goat meat flavor.

Characterization of Important Odorants in Dried Lobster Mushrooms.

Lobster mushrooms, a type of wild edible mushroom that primarily grows in North America, have a distinctive aroma resembling seafood and are highly desired by fine dining establishments and food enthusiasts. Lobster mushrooms have a short collection season; therefore, they are usually dried for a year-round sale. Owing to their rising popularity, lobster mushrooms have become one of the most expensive mushroom species in the dried mushroom market. Herein, 35 odorants were identified from dried lobster mushrooms using solvent assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Fourteen odorants were quantitated using stable isotope dilution assays (SIDA), and their odor activity values (OAVs) were calculated. Eleven of the quantitated odorants exhibited OAVs of ≥1. Some notable odorants with relatively high OAVs included 2-acetyl-1-pyrroline (OAV 730), γ-nonalactone (OAV 410), 1-octen-3-one (OAV 180), and sotolon (OAV 170). The organohalogen molecule 2,6-dichlorophenol was determined to be key to the seafood aroma character of the mushrooms. An aroma simulation model formulated based on the quantitation data closely matched the aroma profile of the dried mushrooms. This study lays the groundwork for future studies aimed at understanding the effect of processing on lobster mushroom aroma chemistry and the biotechnological production of natural seafood flavors.

Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties

Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties

Investigation of Phytochemical and Antidepressants Activity of Cinnamon Powder Extract

Neurodegenerative disease is the most common type of mobility issue, but unfortunately, there is now no medication that can alter the course of the disease. We don't know what causes this ailment. In mouse models of Parkinson's disease induced with 1‐methyl‐4‐phenyl‐1,2,3,6‐tetrahydropyridine, the oral administration of cinnamon powder and sodium benzoate may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor impairments. The mechanisms driving its function include controlling autophagy, antioxidant effects, Parkin, DJ-1, and glial cell line-derived neurotrophic factor activation, TLR/NF-κB pathway modulation, and excessive proinflammatory response prevention. Moreover, research carried out in both laboratory and living organism settings has shown that cinnamon extracts may impact the oligomerisation and aggregation of α-synuclein. This article's goal is to discuss recent findings about this phytochemical's potential as a novel treatment for Parkinson's disease (PD). We highlight additional areas of mechanism that require investigation and possible constraints that must be overcome before this phytochemical may be used in PD trials. Neurodegenerative disease is the most common type of mobility impairment, and unfortunately, there is now no medication that can alter this disease. We don't know what causes this ailment. There has been a recent uptick in interest in medicinal plant use because of the novelty, safety, and relative affordability of this field. The characteristic flavour and aroma of cinnamon, a spice that is often used, may have neuroprotective effects on people with Parkinson's disease (PD) and other neurodegenerative diseases. The essential oils of Cinnamomum species, such as cinnamaldehyde and sodium benzoate, have shown in vitro that they can protect cells from oxidative stress, ROS generation, and autophagy dysregulation. Consequently, these oils may exert a neuroprotective effect. The in vivo evidence suggests that cinnamon powder and sodium benzoate, when administered orally to Parkinson's disease models in mice, may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor deficits. In this essay, we will go over the latest research on this phytochemical and its potential as a novel treatment for Parkinson's disease (PD). Incorporating this phytochemical into experimental PD treatments requires further investigation into additional molecular aspects and the potential overcoming of constraints and obstacles.

Test of the Anti-Inflammatory Effectiveness of Ethanol Extract Gel Preparation of Sabrang Onion Bulb (Eleutherine bulbosa) on Incisional Wounds in Wistar Rats

Background: The use of medicinal plants is increasingly widespread among the community, especially due to their properties in healing various diseases. One of the developing medicinal plants is bawang sabrang (Eleutherine bulbosa), which has been proven to accelerate the healing process of wounds. Objective: To evaluate the effectiveness of administering gel extract from bawang dayak tubers on the healing process of incised wounds in rats. The test subjects used were 25 male rats. Incisions measuring 2 cm were made on the backs of the rats using a surgical knife. Method: Laboratory experimental study with a Completely Randomized Design (CRD) consisting of five treatments: one positive control (bioplacenton gel), one negative control (gel base), and three graduated concentrations of gel extract, namely 5%, 10%, and 15%. Treatments were administered twice daily for 14 days. Results: Measurement of wound diameter showed that the gel extract of bawang sabrang at a concentration of 15% and the positive control provided a more effective healing effect compared to the gel extract at concentrations of 5%, 10%, and the negative control (gel base). Conclusion: Ethanol extract of bawang sabrang is effective as a gel for healing incised wounds in rats at a concentration of 15%. The physical properties of the gel show a characteristic aroma and a golden red color, homogenous without grains or lumps, a pH of 4.9, and a spreadability of 5 cm.Keywords: Bawang sabrang tuber, Anti-inflammatory, rats, Edema.

Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %. A recipe and technology for the fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan were developed. The conducted studies allowed determining the best parameters of BAS extraction to achieve extractive substances in the extracts up to 20–25 %. The yield of flavonoids is 93 %. The content of BAS and flavonoids during the germination of buckwheat seeds, as well as the conditions for their extraction from sprouts of buckwheat grown in Azerbaijan, were studied. The quality indicators of the obtained product, enriched with sprouted buckwheat seeds, are distinguished by high taste and aromatic characteristics. It was found that it is advisable to include 7 % buckwheat sprouts in the composition of a product for therapeutic and prophylactic nutrition.

Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine

Abstract In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) &gt; 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine.

The Aromaticity of Osmapentalenes Derivatives. An Analysis Based on Electron-delocalization Indices.

A systematic investigation of the aromatic features of the electronic structures of a family of recently synthesized osmapentalene derivatives has been carried by means of indices derived from the calculated one-electron density matrix of the corresponding geometry optimized compounds, and complemented by the analysis of the valence molecular orbitals and the delocalized bonding units emerging from the adaptive natural density partitioning method. The calculated delocalization indices between consecutive atom pairs, and normalized multicenter indices are very suggestive of the aromatic character of the equatorial fused carbon rings (except triangular ones) for all the members of the family. Since the electron-delocalization based indices allow precise quantification of the aromaticity, differences of the aromatic character among the various members have also been highlighted, and have been found to be consistent with the magnetic based criteria indices reported earlier. Finally, the valence molecular orbitals along with the delocalized bonding units of the adaptive natural density partitioning indicate that the aromaticity of these compounds is sustained by either 10 or 14 π electrons, which satisfy the Hückel aromatic electron counting rule.

Biomedical Perspectives of Citronellal: Biological Activities, Toxicological Profile and Molecular Mechanisms.

Citronellal (CIT) also known as rhodinal, is a naturally occurring monoterpenoid aldehyde distinctly found in the distilled oils of Cymbopogon species. It is traditionally used in air freshener, cleaner, floor polishing, deodorants, deodorizer, fragrance component, moisturizing hand/body lotion, perfumes, and adhesives due to its lemon characteristic fragrance and therapeutic benefits. This study aimed to summarize the pharmacological activities and underlying mechanisms of CIT against different diseases, as well as its toxicological profile. The data was collected from various reliable and authentic literatures by searching different academic search engines, including PubMed, Springer Link, Scopus, Wiley Online, Web of Science, ScienceDirect, and Google Scholar. The findings imply that CIT possesses several pharmacological effects in various preclinical and pharmacological experimental systems. The results indicated that CIT demonstrated antioxidant, anti-inflammatory, antibacterial, antifungal, anthelminthic, and anticancer effects with beneficial effects in neurological and cardiovascular diseases. Our findings also indicated the toxic level of the phytochemical. In conclusion, it has been proposed that CIT has the capability to serve as a hopeful therapeutic agent, so further extensive clinical research is necessary to develop it as a reliable drug.