Distinctive Flavor Research Articles

Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there has been a lack of systematic investigation on the differences in volatile organic compounds (VOCs) and aroma characteristics among cultivars. In this study, 10 A. arguta cultivars were analyzed for aroma characteristics by GC–MS, sensory analysis, and OAV combined with chemometrics. A total of 52 VOCs were identified, with terpenoids being the most abundant. Based on partial least squares-discriminant analysis (PLS-DA), 12 VOCs were identified as biomarkers for distinguishing cultivars. Furthermore, 28 VOCs were found as aroma-active compounds, contributing fruity, green, floral, sweet, and minty aroma notes to A. arguta. Notably, α-ionone, β-ionone, and β-damascening exhibited high OAVs, making a significant contribution to the floral note. An aroma wheel was developed to represent the overall aroma profile of A. arguta. These findings provide a theoretical foundation for quality evaluation and cultivar breeding of A. arguta.

Phytochemical Profile of Eruca sativa and Its Therapeutic Potential in Disease Prevention and Treatment

Eruca sativa (E. sativa), commonly known as arugula, salad arugula, or simply arugula, is an annual plant species belonging to the Brassicaceae family. This leafy vegetable is widely cultivated for its edible leaves, characterized by a distinctive peppery flavor. The seeds are used for their rich fatty acid oils. This botanical specimen has been incorporated into various forms of traditional medicinal practices such as anti-inflammatory, depurative, diuretic, digestive, aphrodisiac, and rubefacient effects. The plant contains various bioactive compounds, including antioxidants, vitamins, minerals, carotenoids, glucosinolates, and flavonoids. This vegetable's broad therapeutic potential and diverse components are under ongoing research, enhancing our understanding of its medicinal properties. This review explores the phytochemical components of E. sativa and its efficacy in treating various diseases, offering a summary of its medicinal properties. Furthermore, it emphasizes the plant's importance in human health and suggests potential directions for future research in natural medicine.

Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins

In this study, the distinctive chemical fingerprints that contribute to the flavor characteristics of various protein materials, such as insects, plant-based protein, and livestock, were investigated. In edible-insects (Tenebrio molitor and Protaetia brevitarsis), aldehydes and cyclic volatile compounds were the predominant volatile components and had distinct flavor characteristics such as cheesy, sharp, green, floral, and sweet. In contrast, the relatively high levels of pyrazines and furans in plant-based protein materials, such as textured vegetable and pea protein. They included unique flavor properties characterized by sweet, fatty, grassy, creamy, and roasted. The primary volatile chemical group detected in livestock protein materials, such as a pork and a beef, was ketones. The pork sample showed specific flavors, such as alcoholic, green, and fruity, while a beef presented distinctive flavor, including creamy, fruity, and alcoholic. Based on the results, this research provided the understanding of the flavor aspects of diverse protein materials.

Comparison of the physicochemical property and volatile flavour compounds of yoghurt made from ultra-pasteurised and membrane-filtered milk

In this study, we aimed to compare and contrast the physicochemical and flavour attributes of yoghurt crafted from ultra-pasteurised (UPM-yoghurt) and membrane-filtered milk (MFM-yoghurt). The results indicated that MFM-yoghurt required 1.5 h longer than UPM-yoghurt to reach a pH of 4.5 at the end of fermentation, primarily owing to differences in Streptococcus thermophilus growth and lactoferrin (LF) content. UPM-yoghurt exhibited greater hardness, consistency, and water-holding capacity, resulting in a firmer gel texture. Conversely, MFM-yoghurt demonstrated lower viscosity but a smoother texture, possibly due to biologically active components. LF and lactoperoxidase (LPO) were absent in UPM-yoghurt, whereas MFM-yoghurt contained 106.00 mg/L of LF and 2986.25 U/L of LPO. Free amino acid analysis revealed lower levels of umami and bitter amino acids in MFM-yoghurt than those in UPM-yoghurt, while sweet amino acid levels were similar in both. The predominant volatile flavour compounds included aldehydes and ketones, with no significant differences observed in key compounds, such as 2-acetone, ethyl acetate, 3-hydroxy-2-butanone, and 2,3-butanedione, between the two yoghurts. However, notable variations were observed in 41 volatile flavour compounds between the samples, suggesting distinct flavour profiles. This study offers insights and directions for enhancing the nutritional quality of yoghurt.

A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay.

Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentially formed during these procedures, thus prompting significant health concerns. Consequently, the contamination of EC during Baijiu production has become an increasingly pressing issue. In this study, we developed a rapid and easily operable immunoassay for determining EC in the fermented materials used in Baijiu production. The development of a high-quality antibody specific to EC facilitated a streamlined analytical procedure and heightened method sensitivity. Furthermore, we systematically evaluated other essential parameters. Following optimization, the method achieved an IC50 value of 11.83 μg/kg, with negligible cross-reactivity against EC analogs. The recovery study demonstrated the method's good accuracy and precision, with mean recovery rates ranging from 86.0% to 105.5% and coefficients of variation all below 10%. To validate the feasibility of the technique, we collected and analyzed 39 samples simultaneously using both the proposed immunoassay and confirmatory gas chromatography-mass spectrometry (GC-MS). A robust correlation was observed between the results obtained from the two methods (R2 > 0.99). The detected EC levels ranged from 2.36 μg/kg to 7.08 μg/kg, indicating an increase during the fermentation process.

Haplotype-resolved chromosome-level genome assembly of Huyou (Citrus changshanensis)

Huyou (Citrus changshanensis) is a significant citrus species that originated in Zhejiang Province, China, where it is also primarily cultivated. It is valued for its distinctive flavor and notable health benefits, owing to its high content of bioactive compounds like naringin and limonin. However, the absence of a high quality reference genome has limited the exploration of these health-promoting compounds in Huyou and hindered research into the mechanisms behind its medicinal properties. In this study, we present a phased chromosome-level genome assembly of Huyou. By combining PacBio and Hi-C sequencing, we generated a primary genome assembly and two haplotypes, comprising nine pseudo-chromosomes, with sizes of 339.91 Mb, 323.51 Mb, and 311.89 Mb, respectively. By integrating transcriptome data and annotations of homologous species, we identified a total of 29,775 protein-coding genes in the genome of Huyou. Additionally, we detected lots of structural variants between the two haplotypes. This represents the first reference genome of Huyou, providing a valuable resource for future studies on its agricultural characteristics and medicinal applications.

Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies

The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow’s milk and endogenous dairy starters (“also known as pingo”) have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI −T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI −T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.

Evaluation of Dissolution Release Profiles of Nicotine and Three Distinct Flavor Markers in Loose Moist Smokeless Tobacco Products

Summary This study describes the dissolution release profiles of nicotine and flavor markers from three loose moist smoke-less tobacco (MST) products, same brand, each made with a distinct flavor. The US Pharmacopeia flow-through cell dissolution apparatus 4 (USP-4) was employed, following a previously published method that was validated to study the nicotine release from MST products. Herein, we expanded the scope of the analytical method by incorporating three flavor markers including methyl salicylate, ethyl salicylate, and glycyrrhizic acid to provide an understanding of the dissolution release profiles of not only nicotine but also of flavor markers. The dissolution release profiles of nicotine were found to be equivalent across all three tobacco products. In contrast, the release profiles of the studied flavor markers exhibited distinct differences, primarily influenced by their chemical properties, particularly polarity. Notably, glycyrrhizic acid demonstrated the most rapid release rate, while ethyl salicylate exhibited the slowest release rate. This study serves as a valuable resource for researchers, manufacturers, and regulatory bodies involved in the evaluation of MST products attributes and performance.

Effectiveness of Carica (Carica pubescens) marinade on buffalo meat physicochemical

Abstract Carica (Carica pubescens) is a type of mountain papaya that contains the enzyme papain and is proteolytic. Carica fruit also contains flavonoids, alkaloids, polyphenols, and tannins that have antibacterial properties. Buffalo meat has a rough texture, is tough, dark red, and has a distinctive flavour. This study aims to determine the effectiveness of Carica marination on the physicochemical quality of buffalo meat. This study used a completely randomised design with 4 treatments and 6 replicates. The treatments in the study consisted of C0: without Carica marination, C1: buffalo meat marination using 15% Carica, C2: buffalo meat marination using 30% Carica, and C3: buffalo meat marination using 45% Carica. The results showed that marinating buffalo meat using Carica had a very significant effect (P˂0.01) on pH and tenderness and a significant effect (P˂0.05) on protein content, moisture content and cooking shrinkage. The best treatment was sample C2 with pH 5.65, cooking loss 26.3%, moisture content 69.3%, protein content 20.8% and tenderness 0.0560 mm/g/s. This study concluded that 30% Carica marinade effectively improves the physicochemical quality of buffalo meat. Carica can potentially develop as a tenderiser in the meat product industry in a sustainable manner.

Headspace gas chromatography with various sample preparation and chemometric approaches to improve discrimination of wild and feeding civet coffee

Abstract Civet coffee, or kopi luwak, has attracted significant attention within the coffee industry in certain regions due to its distinct flavor characteristics that arise from the digestive processes of the civet. The ability to discriminate between wild and feeding civet coffee is of major importance in upholding the industry’s established standards of quality and transparency. This study introduces an innovative method to differentiate between these two coffee types using Headspace Gas Chromatography-Mass Spectrometry (HS-GCMS) with advanced data analysis using machine-learning techniques. This study encompasses seven samples collected from various regions, all of which were subjected to analysis in both roasted and unroasted forms. The data analysis consisted of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which revealed clear trends that were mostly influenced by processing, indicating how roasting affects the chemical profiles of various coffee types. Further classification was conducted using Support Vector Machine (SVM) and Random Forest (RF) machine learning algorithms. SVM exhibited notable accuracy at 90%, effectively discriminating between wild and feeding civet coffee, whereas RF outperformed it with a remarkable 100% accuracy. This study contributes to the field of coffee characterization by presenting a robust approach to discriminate between roasted and unroasted wild and feeding civet coffee. This tool serves as a starting step for a valuable resource for both farmers and customers, as it promotes sustainable and ethical practices while retaining the distinct flavor characteristics of this exceptional specialty coffee.

Preperation of Sambhar Premix

Abstract: A sambhar premix is a convenient blend of dry spices and lentils essential for preparing the popular South Indian dish, sambhar. Comprising roasted and ground ingredients like lentils (toor dal, masoor dal), spices (coriander, cumin, fenugreek, mustard seeds), dried red chilies, and aromatics (turmeric, asafetida, curry leaves); this premix offers a quick solution to recreate the flavorsome and aromatic sambhar. When stored in an airtight container, this premix maintains its freshness, making it a time-saving and versatile addition to various culinary creations. masala development process would highlight the key steps and considerations in creating this traditional South Indian spice blend. It would cover aspects suchas ingredient selection, proportioning, grinding techniques, and the preservation methods employed. Additionally, the abstract might touch upon the cultural significance of masala and its role in enhancing the flavor profile of the iconic dish. This abstract delves into the historical evolution of masala, exploring its traditional ingredients and tracing the development of a premix. The document outlines the meticulous method of preparation for the premix, emphasizing key steps such as ingredient selection, proportioning, and grinding techniques. Additionally, it includes a comprehensive cost analysis of the production process. Proximate testing is employed to evaluate the nutritional composition of the masala, shedding light on itsdietary implications. This abstract aims to provide a holistic overview of the masala development process, combining historical context, preparation methodology, cost considerations, and nutritional insights. This detailed abstract explores the rich history, intricate ingredients, and methodical preparation of masala powder, with a focus on developing a premix. The historical analysis delves into the origins and evolution of the spice blend, highlighting the regional variations and cultural significance associated with its use in South Indian cuisine. The document provides a comprehensive overview of the ingredients, emphasizing the selection of authentic spices crucial to achieving the distinctive flavor profile. The method of preparation for the premix is detailed, encompassing precise measurements, grinding techniques, and the blending process to ensure consistency and optimal flavor infusion. A meticulous cost analysis is presented, covering raw materials, processing expenses,and packaging costs, offering insights into the economic feasibility of producing masala on a larger scale. Furthermore, proximate testing is employed to assess the nutritional composition, detailingthe macronutrient and micronutrient content, contributing to a comprehensive understanding of the spice blend's dietary implications. This abstract aims to serve as a comprehensive reference, encapsulating the historical, culinary, economic, and nutritional dimensions of masala powder and its premix variant.

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose

Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.

Characterization of CsUGT73AC15 as a Multifunctional Glycosyltransferase Impacting Flavonol Triglycoside Biosynthesis in Tea Plants.

Flavonol glycosides, contributing to the health benefits and distinctive flavors of tea (Camellia sinensis), accumulate predominantly as diglycosides and triglycosides in tea leaves. However, the UDP-glycosyltransferases (UGTs) mediating flavonol multiglycosylation remain largely uncharacterized. In this study, we employed an integrated proteomic and metabolomic strategy to identify and characterize key UGTs involved in flavonol triglycoside biosynthesis. The recombinant rCsUGT75AJ1 exhibited flavonoid 4'-O-glucosyltransferase activity, while rCsUGT75L72 preferentially catalyzed 3-OH glucosylation. Notably, rCsUGT73AC15 displayed substrate promiscuity and regioselectivity, enabling glucosylation of rutin at multiple sites and kaempferol 3-O-rutinoside (K3R) at the 7-OH position. Kinetic analysis revealed rCsUGT73AC15's high affinity for rutin (Km = 9.64 μM). Across cultivars, CsUGT73AC15 expression inversely correlated with rutin levels. Moreover, transient CsUGT73AC15 silencing increased rutin and K3R accumulation while decreasing their respective triglycosides in tea plants. This study offers new mechanistic insights into the key roles of UGTs in regulating flavonol triglycosylation in tea plants.

Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC–MS and UPLC-MS/MS analysis

In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC–MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities. 479 differential metabolites were identified and revealed that metabolic profiles of compounds in Boletus edulis were altered with increased organic acids and derivatives and lipids and lipid-like molecules. Fatty acids and amino acids were transformed into volatile compounds under the action of enzymes, which played a significant role in the formation of the distinctive flavor of Boletus edulis. Our study provided a theoretical support for fully comprehending the formation mechanism of flavor from Boletus edulis during drying processes.

Processing and Analysis of Sinapis Alba (Yellow Mustard) Seeds Oil Obtained by Cold Pressed Method

Yellow mustard oil is made from the seeds of the yellow mustard plant, scientifically known as Sinapis Alba. The seeds are cold-pressed to extract the oil, ensuring that the natural flavors and nutrients are preserved. This traditional method of extraction, known as cold pressed method, allows the oil to retain its natural properties and distinct flavor.

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese

The Monascus-fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC–MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid, hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus, Aspergillus, Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium, Meyerozyma, and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus, Meyerozyma, Staphylococcus, Lactiplantibacillus, and Bacillus. Acid compounds were linked to Lactococcus, Lactobacillus, Staphylococcus, and Bacillus. The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium. This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product.

A comparative metabolomic investigation of different sections of Sicilian Citrus x limon (L.) Osbeck, characterization of bioactive metabolites, and evaluation of in vivo toxicity on zebrafish embryo.

Citrus fruits are a diverse and economically important group of fruit crops known for their distinctive flavors and high nutritional value. Their cultivation and consumption contribute significantly to the global agricultural economy and offer a wide range of health benefits. Among the genetic diversity of citrus species, Citrus x limon (L.) Osbeck is particularly relevant due to its chemical composition and potential health benefits. Two cultivars from the Sicily region (southern Italy) were compared for their phenolic content and preliminary antioxidant activity to select the distinctive extract with potential biological activity. A detailed characterization revealed the occurrence of phenolics, coumarins, and flavonoids. The quantification of metabolites contained in the selected extract was performed by an ultrahigh-performance liquid chromatographic method coupled with an ultraviolet detector. Different concentrations were tested in vivo through the fish embryo acute toxicity test, and the 50% lethal dose of 107,833µgmL-1 was calculated. Finally, the effect of the extract on hatching was evaluated, and a dose-dependent relationship with the accelerated hatching rate was reported, suggesting a Femminello Zagara Bianca green peel upregulating effect on the hatching enzymes. PRACTICAL APPLICATION: Citrus fruits and their products continue to be one of the natural food sources with the highest waste output. In this study, we demonstrate how food industry waste, particularly lemon peel, is rich in bioactive compounds with anti-inflammatory and antioxidant properties that may be used in the nutraceuticals industry.

Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

Terasi is a traditional fermented shrimp paste popularly consumed in Indonesia. Despite its widespread popularity and distinctive flavor, terasi consumption should be approached with caution due to the presence of harmful compounds linked to its degradation and declining quality. These compounds, including allergenic histamine and potentially carcinogenic acrylamide, form during the fermentation of terasi as a result of various chemical reactions and microbial activities. The objective of the current research was to enhance the safety and quality of shrimp paste by introducing Moringa oleifera leaves, locally known as daun kelor, that are rich in antioxidants and antimicrobial compounds. The supplementation of M. oleifera leaves (5%(w/w) and 10%(w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented for 30 days. Moreover, the inclusion of M. oleifera leaves did not alter the sensory acceptance of terasi. Consequently, this study suggests that M. oleifera leaves have the potential to serve as an adjunct ingredient, enhancing both the safety and overall quality of terasi.

Safety and efficacy of feed additives consisting of ginkgo tinctures obtained from the leaves of Ginkgo biloba L. for use in all animal species (FEFANA asbl).

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of tinctures obtained from the dried leaves of Ginkgo biloba L. (ginkgo tinctures) when used as sensory additives. The tinctures are water/ethanol solutions with a dry matter content of 5.7% (tincture A) and 3.0% (tincture B). The EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) concluded that the additives under assessment are safe for the target species at the following concentrations in complete feed: (i) ginkgo tincture A at 240 mg/kg for horses and 750 mg/kg for dogs; (ii) ginkgo tincture B at 600 mg/kg for horses and 50 mg/kg for all other animal species. No safety concern would arise for the consumer from the use of ginkgo tinctures up to the maximum proposed use level in feed for the target species. The tinctures should be considered as irritants to skin and eyes, and as dermal and respiratory sensitisers. The use of ginkgo tinctures at the proposed use levels in feed for the target species is not considered to be a risk to the environment. While the available data indicate that Ginkgo preparations have a distinctive flavour profile, there is no evidence that ginkgo tinctures would impart flavour to a food or feed matrix. Therefore, the FEEDAP Panel cannot conclude on the efficacy of the additives.