Contribution Of Volatile Compounds Research Articles

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.

Influence of Smoking on the Volatiles Profile of Arius parkii, Cyprinus carpio and Three Selected Sciaenidae Family Fish Species

ABSTRACT The impact of smoking on the volatile components of five fish species via a two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS) was studied. Among these, C. carpio was found to be the most susceptible to deterioration. The experimental results affirmed that: fresh fish flavors are delicate, aroma/odor production via smoking depends on the fish specie involved and that industrial processes with heat application may affect fresh fish odor-active components. It further indicated the possibility of smoking to bring about the contribution of volatile compounds from wood smoke, production of off-flavors and/or increase the levels of some harmful compounds in fish.

Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines.

The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.

Antiarthritic Effects of a Root Extract from Harpagophytum procumbens DC: Novel Insights into the Molecular Mechanisms and Possible Bioactive Phytochemicals

Harpagophytum procumbens (Burch.) DC. ex Meisn. is a traditional remedy for osteoarticular diseases, including osteoarthritis (OA), although the bioactive constituents and mechanisms involved are yet to be clarified. In the present study, an aqueous H. procumbens root extract (HPE; containing 1.2% harpagoside) was characterized for its effects on synoviocytes from OA patients and phytochemical composition in polyphenols, and volatile compounds were detected. HPE powder was dissolved in different solvents, including deionized water (HPEH2O), DMSO (HPEDMSO), 100% v/v ethanol (HPEEtOH100), and 50% v/v ethanol (HPEEtOH50). The highest polyphenol levels were found in HPEDMSO and HPEEtOH50, whereas different volatile compounds, mainly β-caryophyllene and eugenol, were detected in all the extracts except for HPEH2O. HPEH2O and HPEDMSO were able to enhance CB2 receptor expression and to downregulate PI-PLC β2 in synovial membranes; moreover, all the extracts inhibited FAAH activity. The present results highlight for the first time a multitarget modulation of the endocannabinoid system by HPE, likely ascribable to its hydrosoluble compounds, along with the presence of volatile compounds in H. procumbens root. Although hydrosoluble compounds seem to be mainly responsible for endocannabinoid modulation by HPE, a possible contribution of volatile compounds can be suggested, strengthening the hypothesis that the entire phytocomplex can contribute to the H. procumbens healing properties.

Application of the protoplast co-culture method for evaluation of allelopathic activities of volatile compounds, safranal and tulipalin A

The effects of two plant volatile compounds (VOCs), safranal and tulipalin A were investigated using the protoplast method with digital image analysis, which was developed to investigate allelopathic activities of plants at the cellular level in a 50 μL liquid medium. Both VOCs showed inhibition on lettuce protoplasts growth at all three stages, i.e., the cell wall formation stage, the cell division stage, and the yellow colour accumulation stage. Among the three stages of protoplast growth, differences of inhibition patterns were observed. Inhibitions at the cell wall formation stage were stronger than those at the latter two stages in both VOCs. Tulipalin A showed higher inhibitory activity (total inhibition at 100 μM) than that of safranal (44% inhibition at 1 mM) at cell division stage. They were also compared with the direct exposure method in an enclosed vial using germinated lettuce seedlings, which was developed to investigate allelopathic activities of VOCs at plant level. Tulipalin A showed less inhibitory activity on radicle growth of lettuce, than that of safranal reported. Inhibition on hypocotyl growth was stronger than that on radicle in both VOCs. The causes of the differences between two VOCs and two bioassay methods, and the application of the protoplast method, were discussed for clarifying the contribution of VOCs as allelochemicals at cellular level.

Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality

The physicochemical phenomena that explain the sensing mechanisms of gas sensors have been extensively investigated. Nevertheless, it is arduous to interpret the sensor signals in a practical approach when they response to complex mixtures of compounds responsible for food aroma. Thus, the concomitant interactions between the volatiles and the sensor give up a single response affected by synergic and masking effects between compounds. An experimental procedure is proposed to determine the individual contribution of volatile compounds in the sensor response, illustrated with the examples of aroma of dry-cured hams and metal oxide sensors. The results from mathematical correlations and the analyses of pure standards are previously analyzed to describe the behavior of sensors when interacting with individual compounds. A sensor based olfactory detector (SBOD) entailing the use of a capillary column connected to a sensor array as non-destructive detector in parallel with the flame detector served to provide definitive information about the individual contribution of volatile compounds to sensor responses. The sensor responses in this system, which is referred to as sensorgram, were interpreted by taking into account the volatile composition of the samples determined by GC.

The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

This is the second of a series of three papers on the flavour of milk and dairy products (see also Nursten1 and McSweeney2) It deals with the odour components of the flavour of the whole range of cheeses, considering the different chemical classes in turn, methyl ketones, fatty acids, phenols, sulphur compounds, terpenes, al‐dicarbonyls and related compounds, esters, amines ond other nitrogen containing compounds and lactones. The sensorily important flavour volatiles are tabulated. Off‐flavours are also given some attention.