Citrus Aroma Research Articles

Siam orange (Citrus nobilis L.) nectar characteristics with variations in stabilizer and sucrose level

The Siam orange (Citrus nobilis L.) has low economic value because of its sour taste and unattractive appearance. However, processing the fruit into nectar can increase its value. Nectar production requires the addition of sugar and the appropriate stabilizer for consumer acceptance. This research aimed to study the ideal combination of sucrose and stabilizer in Siam orange nectar production. A factorial completely randomized design was employed with two factors, the concentration of sucrose (10%, 15%, and 20%) and the type of stabilizer (CMC, carrageenan, pectin). As more sucrose was added to the juice, the moisture content decreased and the volume of soluble solids increased. The type of stabilizer only affected nectar pH and viscosity. CMC produced the highest nectar pH, followed by carrageenan and pectin. However, based on the results of the analysis of all parameters using the effectiveness index, carrageenan was the best stabilizer. Orange nectar with 20% sucrose and 0.5% carrageenan contained 24.2% total soluble solids, 76.6% moisture content, 7.9% reducing sugar, 23.5% vitamin C, and 3.38% crude fibre, with a viscosity of 109 cP and pH of 3.7. The product’s sensory characteristics were an orange colour, a sweet, citrus aroma, and a slightly thick texture. Additional research on the storage stability of this nectar formulation is necessary.

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species.

The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, β-phellandrene, and β-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles.

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.

Ekstraksi Kalsium dari Cangkang Kerang Hijau (Perna viridis L.) dan Kerang Batik (Paphia undulata B.) dengan Metode Kalsinasi sebagai Sediaan Effervescent

One of the solutions is the supplying of calcium effervescent powder as a source of calcium. The source of calcium that has not been processed maximally is the clam shell. Calcium from the clam shells will be extracted by calcination method at 900 °C for 4hours. The extracted clam shells powder are tested using XRD and analyzed using the Rietveld method. The particle sizes of calcium are determined by the Scherer equation. The best calcium is formulated into 3 formulations with several variations in composition. Evaluation of calcium effervescent powder includes organoleptic test, water content and dispersion time. The extracted calcium crystal diffractogram shows the CaO compound with cubic structure and space group FM3M. The particle sizes of CaO nanoparticles from green shells and batik were 88.7597nm and 96.66566nm, respectively. The best CaO based on χ2 values ​​and particle sizes are CaO from green clamshells. The organoleptic test of the three formulations produced the same data as yellow, granular shape, and citrus aroma. Formulation three is the best formulation based on the low water content and short dispersion time.

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time. Hops varieties Amarillo, Cascade, Chinook, Kazbek and Mandarina Bavaria were used for the production of dry hopped beers and the Sladek variety was used for the control sample. The basic characteristics of the beers were determined, and the sensory evaluation performed by selected assessors was compared to the sensory assay using an electronic nose. Assessment of the aroma profile of dry hopped beers shows that the basic flavours of these beers, such as worty, yeasty and hoppy, were suppressed. Compared to the control sample, a significant grapefruit flavour was noted by the evaluators in Kazbek and Chinook beer samples. The most prominent determinant, compared to the control sample, was in general the citrus aroma. Based on the results of the principal component analysis, it can be concluded that there were statistically significant differences between the individual dry hopped beers and between them and the control sample with the exception of beers dry hopped with hops of the Amarillo and Cascade variety, which was also confirmed by the results of sensory evaluation (approximately the same scoring of the monitored descriptors).

Citrus aurantium Aroma for Anxiety in Patients with Acute Coronary Syndrome: A Double-Blind Placebo-Controlled Trial.

Objective: This study evaluated the antianxiety effect of Citrus aurantium aroma (neroli oil) inhalation on patients with acute coronary syndrome (ACS). Design: A double-blind, placebo-controlled randomized trial. Setting/Location: This study was conducted in the Coronary Care Unit of Torfeh Hospital in Tehran, Iran, from September 2017 to February 2018. Subjects: A total of 140 hospitalized ACS patients (mean age = 56.72 ± 11.38 years) Interventions: Eligible patients were randomly assigned to citrus aroma and placebo groups to receive inhalation aromatherapy 2 days after hospitalization. Citrus aroma was 30% essential oil of Citrus aurantium L. flowers in paraffin, which was administrated three times a day. The placebo group received paraffin similarly. Outcome measures: The rate of anxiety was measured at baseline and after intervention using the State-Trait Anxiety Inventory. Results: At baseline, citrus aroma and placebo groups were similar in demographic characteristics as well as anxiety scores. After intervention, mean anxiety scores in the two groups become significantly different; the scores were 34.66 ± 9.6 and 42.36 ± 6.4 for citrus aroma and placebo groups, respectively (p < 0.0001). No side effect was observed. Conclusions: According to the current findings, aromatherapy with Citrus aurantium L. aroma (neroli oil) may be a safe and efficient intervention and can be considered an easy and applicable method to reduce anxiety in patients with ACS.

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0–9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05–23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

The objective of the present study was to produce a novel frozen yogurt fortified with sea buckthorn berries supported probiotic cells. Berries originated from Hippophae rhamnoides L. were used as immobilization carrier of the probiotic strain Lactobacillus casei ATCC393. A commercial yogurt culture was used as starter culture while free and immobilized probiotic cells were added as adjuncts for frozen yogurt production. The viability of the immobilized probiotic cells was maintained in high levels during 90 storage days (−18 °C), while the viability of free probiotic cells decreased (∼10%). L. bulgaricus counts reduced by approximately 3 log cycles and no counts of S. thermophilus were detected by the end of freezing storage. Gastrointestinal simulation showed that cell immobilization offer protection to probiotic cells against the harsh environmental conditions of the gastrointestinal tract and help in maintaining the minimum viable cell counts required to offer health benefits to the consumers (>107 CFU g−1). Finally, frozen yogurt with the immobilized biocatalyst showed superior properties, exceptional appearance and an enhanced citrus aroma as described by the assessors.

Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness

The volatile compounds associated with the aroma of organic blackberries (Rubus fruticosus) cv. Tupy during ripening were studied. The volatile compounds were analyzed using the solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry method (GC-MS). The profile of volatiles was changing during all ripening stages. It was observed that cis-3-Hexen-1-ol, associated with the herbaceous and citrus aroma, was closely related to the green blackberry (25-28 DAA). Additionally, 2-Heptanone, was also an important component of the aroma at the green stage (25-28 DAA). Acetic acid hexyl ester and 2-Heptanol associated with a bitter fruity aroma, were characteristic of blackberries of red stage 1/2 (33-38 DAA). Blackberry of red stage 3/4 (38-42 DAA) contained 2-octanone related to the aroma of vegetable oils. The compounds 2-Heptanone and 2-Octanone, associated with the aroma of fresh fruit, were characteristic of blackberry of red stage 4/4 (42-44 DAA). The principal component analysis (PCA), allowed to clearly differentiate all the stages of fruit ripening, which could contribute to optimize the harvest stage based on blackberry aroma profile. The study has contributed to improve the understanding of aroma of organic blackberries during ripening.

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils.

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.

The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines

Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allows the subject to be re-visited in a new context. High-throughput amplicon sequencing allows for a more thorough evaluation of microbial communities, as thousands of microbial sequences per sample can be identified and even rare microorganisms can be studied. This research investigated whether the addition of different levels of SO2 at crush (0, 20, or 40 mg/L) would affect the composition of fungal and bacterial communities, as well as the sensory attributes of the resulting wines. Samples were taken from uninoculated fermentations of Pinot gris and analyzed via high-throughput amplicon sequencing using the Illumina MiSeq platform. Yeast relative abundance and overall fungal community composition differed among the SO2 additions. Notably, a Hanseniaspora yeast appeared in all treatments and persisted until the end of alcoholic fermentation, although its relative abundance was significantly higher in the fermentations to which low or no SO2 had been added. Two key wine sensory attributes (citrus aroma and pome fruit flavor) differed among the SO2 treatments. This research provides an in-depth look into the fungal and bacterial communities during alcoholic fermentation and gives a better understanding of the microbial community response to SO2 additions during the crush period.

Air Diffusion of Aroma-Active Components from Crude Citrus Essential Oils and Their Extract Phases Obtained by Solvent Extraction

Citrus essential oils’ (CEOs’) quality has been enhanced by solvent extraction, aiming at both the recovery of extract phases enriched on oxygenated compounds and maintenance of the typical citrus aroma. The air diffusion of aroma-active compounds found in crude CEOs, orange and acid lime, and their extract phases obtained by liquid–liquid extraction using hydroalcoholic solvents were thus evaluated. Experimental assays were conducted in a diffusion tube, where lower odor intensities were related to longer distances from the liquid mixture. Terpenes were mainly responsible for crude CEOs and orange extract phase aroma due to their high concentration in the vapor phase, while citral exhibited higher odor intensity in a region close to the acid lime extract phase. Finally, diffusion profiles simulated by COMSOL software fit well with those experimentally obtained, mainly for terpenes from crude CEOs.

Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas

The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. The Malvasia wines from Lipari had a wide and harmonic aromatic profile with floral, fruity, and exotic fruit aromas in addition to honey, fruit, and raisin flavors. The similarity of sensory characteristics between the Lipari and Crete samples may have originated from the geographic proximity and from the frequent cultural exchanges between Southern Italy and Greece. The Sardinian Malvasia wines had their own identity based on the prevailing citrus aroma, wood aroma and flavor, high alcohol content, and distinctive color parameters. The Canary Malvasia wine was characterized by high clearness and acidity without particular aromatic attributes.

Genomic Analysis of Terpene Synthase Family and Functional Characterization of Seven Sesquiterpene Synthases from Citrus sinensis.

Citrus aroma and flavor, chief traits of fruit quality, are derived from their high content in essential oils of most plant tissues, including leaves, stems, flowers, and fruits. Accumulated in secretory cavities, most components of these oils are volatile terpenes. They contribute to defense against herbivores and pathogens, and perhaps also protect tissues against abiotic stress. In spite of their importance, our understanding of the physiological, biochemical, and genetic regulation of citrus terpene volatiles is still limited. The availability of the sweet orange (Citrus sinensis L. Osbeck) genome sequence allowed us to characterize for the first time the terpene synthase (TPS) family in a citrus type. CsTPS is one of the largest angiosperm TPS families characterized so far, formed by 95 loci from which just 55 encode for putative functional TPSs. All TPS angiosperm families, TPS-a, TPS-b, TPS-c, TPS-e/f, and TPS-g were represented in the sweet orange genome, with 28, 18, 2, 2, and 5 putative full length genes each. Additionally, sweet orange β-farnesene synthase, (Z)-β-cubebene/α-copaene synthase, two β-caryophyllene synthases, and three multiproduct enzymes yielding β-cadinene/α-copaene, β-elemene, and β-cadinene/ledene/allo-aromandendrene as major products were identified, and functionally characterized via in vivo recombinant Escherichia coli assays.

Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

The use of winemaking additives is governed by strict regulations, and currently, flavor additives are not legally permitted in commercial wine production: their addition to a wine renders it a “wine product.” However, Australian wine consumers have previously indicated their acceptance of the use of flavorings in wine. Consumers were found to be significantly more accepting of natural flavorings than of many additives currently used in winemaking (e.g., acid, tannins, oak chips). In this study, we investigated the potential for flavorings to enhance wine aroma and flavor and explored consumer liking of flavored wines. Four inexpensive commercial wines (two Chardonnay and two Shiraz) were flavored with natural additives to enhance aroma and flavor. Descriptive analysis (DA) was performed to determine the sensory profiles of control and flavored wines. Overall, the addition of flavor additives significantly increased the intensity of key attributes (e.g., citrus aroma and honey flavor) and decreased undesirable attributes (e.g., green, earthy notes) in wines. Following DA, consumer tastings (n = 218) were conducted to assess liking of control versus flavored wines. Based on individual liking scores, three hedonic clusters were identified. For Chardonnay, Cluster 1 (C1) liking was driven by passion fruit aroma, C2 by oak flavor and stone fruit and honey aromas, and C3 by butter aroma, honey flavor, and fruit and phenolic length. Drivers for Shiraz included chocolate flavor and red fruit and confectionary aromas for C1, oak flavor and red berry and green aromas for C2, and oak aroma and flavor and red fruit and confectionary aromas for C3. Findings suggest flavorings can enhance wine sensory properties, and for some consumer segments, wine acceptability (or liking).

Characteristic Volatile Components of Trifoliate Orange Peel (Poncirus trifoliata)

The volatile components of the peel of trifoliate orange {Poncirus trifoliata (L.) Raf.}, family Rutaceae, were investigated using SAFE technique after solvent extraction. Limonene was the most abundant component in the peel aroma extract, followed by myrcene, trans-D-ocimcne, -indole, P-caryophyllenc, (ME,6E)-ra-famescne, germacrene D, and j-phcllandrcne. In this study, the single sulfur- and nitrogen-containing compound, 4-methyl-5-vinylthiazole, and two macrocyclic lactones, cyclododecanolide and (7Z,IOZ,13Z)-hexadecatrien-16-olide, were identified as citrus aroma components for thefirst time. As aresultof AEDA for the polar fraction of the aroma extract, indole, ethyl octanoate and those macrocyclic lactones with musky notes were found to be responsible f or the characteristic aroma profile of the peel of trifoliate orange. The enantiomeric distributions of the four odor-active components, linalool, P-citronellol, ethyl 2-methylbutanoate, and 2-methylbutanoic acid, were also determined by means of multidimensional chiral GC/MS.

Real time aroma reconstruction using odour primaries

A methodology was developed to derive odour primaries based on the actual composition of a set of target aromas to be reconstructed. These odour primaries are mixtures of pure aroma components. The methodology was applied to reconstruct the aroma of five Citrus species (lime, lemon, orange, grapefruit and mandarin) in real time using an aroma synthesiser with four nozzles dispersing odour primaries blended using 12 pure odorants that was built for this purpose. The composition of the actual and reconstructed Citrus aromas was analysed using gas chromatography–mass spectrometry (GC–MS). Citrus species could be discriminated based on their headspace volatile composition. The aroma synthesiser was shown to be able to blend aromas in real time. The theoretical and actual correct classification accuracies of the reconstructed aromas were 80% and 73%, respectively. The required number of primaries and also pure odourants to construct these primaries was higher than anticipated, suggesting that further research with respect to the dimensionality of aroma spaces is required.

The inherence heuristic as a source of essentialist thought.

Humans are essentialists: They believe hidden "essences" underlie membership in natural and social kinds. Although essentialism has well-established implications for important societal issues (e.g., discrimination), little is known about its origins. According to a recent proposal, essentialism emerges from a broader inherence heuristic-an intuitive tendency to explain patterns in terms of the inherent properties of their constituents (e.g., we have orange juice for breakfast [pattern] because citrus aromas [inherent feature] wake us up). We tested two predictions of this proposal-that reliance on the inherence heuristic predicts endorsement of essentialist beliefs, even when adjusting for potentially confounding variables (Studies 1 and 2), and that reducing reliance on the inherence heuristic produces a downstream reduction in essentialist thought (Studies 3 and 4). The results were consistent with these predictions and thus provided evidence for a new theoretical perspective on the cognitive underpinnings of psychological essentialism.

Trace metals and flavonoids in different types of tea

The mineral and flavonoid contents of commercially available different types of teas (premium black, flavored black, green, and fruit tea) and the infusions produced from them were determined. Studied teas differed in the contents of elements between their raw materials and infusions. Iron and copper exhibited the lowest efficiency of extraction by hot water. For the most popular black tea brand (Lipton® Yellow label) the efficiency of metal extraction decreased in the order: Co>Mn>Ni>Zn>Cu>Fe. Flavored black Citrus tea infusion had the highest content of Co and Ni, while Yellow label and Green Indonesia are a good source of Fe, Mn, and Zn. Flavonoids were predominantly present as glycosides. Rutin was present at much higher levels in black and green teas. Significant amounts of naringin and hesperidin were determined in tea infusions with citrus aromas or fruits.

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

Malbec grapes are widely grown and studied in Argentina, whereas the smaller production in California is less well known. This study sought to define and compare Malbec wine compositions from various regions in Mendoza, Argentina and California, USA. The Malbec wines were clearly separated, based on their chemical and sensory profiles, by wine region and country. Descriptors of Malbec wines were aromas of cooked vegetal, earthy, soy and volatile acidity, as well as acidic taste and astringent mouthfeel, regardless of the region of origin. Malbec wines from Mendoza generally had more ripe fruit, sweetness, and higher alcohol levels, while the Californian Malbec wines had more artificial fruit and citrus aromas, and bitter taste. Compositional differences between the two countries were related more to altitude than precipitation and growing degree days. To our knowledge, this is the first time that an extensive regionality study has been attempted for Malbec wines.