Flavor Constituents Research Articles

Terpenoid 분석을 통한 취나물류의 향기지표물질 비교

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. <TEX>${\alpha}$</TEX>-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and <TEX>${\beta}$</TEX>-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by <TEX>${\beta}$</TEX>-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by <TEX>${\beta}$</TEX>-caryophyllene (9.5%) and <TEX>${\delta}$</TEX>-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

Impact of natural water chemistry on public drinking water in Japan

Drinking water from Japan (Toyama, Kumamoto, Osaka, and Tokyo Prefecture) and France (Volvic water) was evaluated for taste and health properties using an index based on major and trace mineral content and organoleptic components. Although various reports point to calcium (Ca2+) as a key ingredient imparting good taste and magnesium (Mg2+) and sulfate (SO4 2−) as causing unpleasant taste in drinking water, recent sensory threshold experiments have indicated that other major ions and minerals directly or indirectly contribute to good taste, including potassium (K), silica (SiO2), and phosphorous (P). The present study examined major and trace constituents in water to accurately quantify water taste, flavor, and health effects in good-tasting (Volvic, Toyama, and Kumamoto water) and average-tasting water (Osaka and Tokyo water). Trace metal, volatile organic carbon, non-purgeable organic carbon and total inorganic carbon levels were evaluated as parameters influencing the sensory properties of the drinking water. All of the representative good-tasting water contained higher amounts of tasty minerals (Ca2+, K+, SiO2) and lower amounts of unsavory, rough (Mg2+ and SO4 2−), and bitter (Cl−) minerals. Stiff diagrams of the water samples indicated that good-tasting water was generally bicarbonate (HCO3 −) type. Seasonal variations in physicochemical parameters did not change the order of abundance of cations and anions but did affect the concentration of various ions present in the water. Trace metals also affected water flavor. Mn facilitates acetaldehyde formation and Fe is associated with polyphenolic oxidation and formation of organoleptic flavor constituents. Trihalomethanes (THMs) may also cause unpleasant drinking water flavors or odors. THMs concentrations for all samples were below 5.7 μg/L, meeting the safety and taste requirements for good drinking water. The Japanese samples were compared against Volvic water, which was used as a standard for good-tasting water. Total dissolved solids concentrations were below 300 mg/L for all specimens, in compliance with World Health Organization guidelines. The results are discussed on the basis of the balance between inorganic major ions and trace minerals and THMs concentration thresholds.

Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour

2-Acetyltetrahydropyridine is an important flavour constituent that imparts roasty, popcorn-like, and cracker-like odours to foods, such as bread, rice, popcorn, taco shells and tortilla chips. We postulated that the homologue with a formyl group in the C-2 position, 2-formyltetrahydropyridine, might have similar desirable odour qualities. Synthesis of this compound was performed by oxidation of 2-piperidinemethanol with silver carbonate supported on Celite®. This reaction produced a major volatile (46.9% of the total volatiles) with a retention index of 1023 on DB-1. GC–O revealed that the unknown had a strong cracker-like odour. The electron impact mass spectrum of the unknown had the following major ions: m/z 82, 111, 54, 68, 28, 43. The m/z 53–54 ratio and m/z 82–83 ratio were consistent with a 1,4,5,6-tetrahydropyridine ring structure. GC-FTIR of the unknown revealed an N–H stretching band at 3435cm−1 and a Fermi doublet at 2827 and 2713cm−1 that indicated the presence of an aldehyde. A strong carbonyl absorption band was present at 1703cm−1. The unknown was tentatively identified as 2-formyl-1,4,5,6-tetrahydropyridine, based on its retention index, odour quality, mass spectrum, and vapour phase infrared spectrum.

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

In order to study the effects of filter ventilation on flavor constituents in cigarette smoke, the deliveries of 20 added flavor constituents (showed in table 2) and routine components (including TPM, nicotine, tar, carbon monoxide and water) in cigarette mainstream smoke were studied when filter ventilation were 0, 10%, 30%, 50% and 70% respectively. The flavor substance test was done by addition of standard samples. The flavor constituents were identified and determined quantitatively by gas chromatopraphy -mass spectrometry (GC/MS) and capillary gas chromatography (GC) and their condensate were separated by simultaneous distillation-extraction (SDE) and GC. The deliveries of routine components in mainstream smoke were determined according to international standard methods. It was found that the flavor constituents and routine components in mainstream smoke decreased in different proportions as the filter ventilation increased. Carbon monoxide and tar decreased more than nicotine. The flavor constituents with lower boiling points and molecular weights decreased more than those with higher. With the increase of filter ventilation, not only is the amount of smoke components reduced and the smoke taste weakened, but also the composition of smoke is modified and the quality of aroma changed slightly. Therefore, when low-tar cigarettes are made through the use of ventilation technology, different constituents and their changes should be taken into account in order to determine appropriate leaf group blending and flavoring.

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

SummaryThe effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were (P &lt; 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P &lt; 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma‐active compounds found in mushroom soup were 1‐octen‐3‐one (mushroom‐like), 3‐octen‐2‐one (cooked mushroom‐like), 2,6‐dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro‐5‐methyl‐2(3H)‐furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma‐active compounds (with flavour dilution factors &gt; 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.

Headspace Analyses of Chrysanthemum indicum by Solid-Phase Microextraction

Volatile flavor compositions of headspace from flowers and stems of Chrysanthemum indicum, which is a perennial aromatic and medicinal plant and belong to the family Compositae, were investigated through solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspaces were directly transferred to a gas chromatography-mass spectrometry. Sixtythree volatile flavor constituents were detected in the headspace of C. indicum flowers, and camphor (28.8 %) was the most abundant component. Forty volatile flavor constituents were detected in the headspace of C. indicum stems, and selinene (11.9 %) was the most abundant component. Monoterpene alcohols were predominant in the volatiles of C. indicum flowers (36.2 %) while sesquiterpene hydrocarbons were abundant in the stems (24.5 %).

Headspace Flavor Composition of Pink-Flowered Lotus (Nelumbo nucifera Gaertner)

Volatile flavor compositions of headspace from flowers (petal, stamen, and pistil) and leaves (stem and leaf) of lotus (Nelumbo nucifera Gaertner), which is an aquatic perennial plant and belong to the Nelumbonaceae family, were investigated through solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspaces was directly transferred to a gas chromatography-mass spectrometry. Forty-one volatile flavor constituents were detected in the headspace of fresh lotus petals, and n-butylidene dihydrophthalide (15.51 %) was the most abundant component. Fifty-six volatile flavor constituents were detected in the headspace of lotus stamina, and aldehydes and esters (undecanal: 12.37 %, neryl acetate: 12.3 %) were predominant components. Forty-two volatile flavor constituents were detected in the headspace of fresh lotus pistils, and ligustilide (12.7 %) was the most abundant component. Phthalides were predominant in the headspace of lotus stems and leaves. Isobutylidene phthalide and tetradecane were the most abundant components of lotus stems and leaves, respectively. The content of phthalides was higher in the headspace of petals, pistils, stems, and leaves than those of stamina, while esters were the predominant compounds of lotus stamina.

ゲルパーミエーションクロマトグラフィーによる焼酎香気成分の分画

ゲルパーミエーションクロマトグラフィーによる焼酎香気成分の分画

HPLC-UV ANALYSIS OF EUGENOL IN CLOVE AND CINNAMON OILS AFTER PRE-COLUMN DERIVATIZATION WITH 4-FLUORO-7-NITRO-2,1,3-BENZOXADIAZOLE

Eugenol is one of the flavor constituents in various medicinally used plant oils, such as clove and cinnamon oils, which are widely used as flavoring agents in foods and beverages. In this study, the levels of eugenol in clove and cinnamon oils were analyzed by HPLC-UV (380 nm) after pre-column derivatization with 4-fluoro-7-nitro-2,1,3-benzoxadiazole (NBD-F). A standard curve was obtained after derivatization with NBD-F in borate buffer (pH 8.5) at 40°C for 4 min. The retention time of NBD-eugenol was 12.1 min. The calibration plot was linear in the range of 0.2 to 5 μg/mL with an r2 value of 0.9976, and the lower limit of detection was 0.04 μg/mL (at a signal-to-noise ratio of 3:1). The coefficient of variation was less than 6.7%. It was found that the content of eugenol in clove oil was 806 ± 29 mg/g (range, 776 to 844 mg/g) and that in cinnamon oil was 39.7 ± 2.0 mg/g (range, 37.9 to 42.2 mg/g). Addition-recovery tests were within the range of 86.9 to 98.8%.

Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand

The volatile flavour components of different teas growing in Thailand were extracted using the simultaneous distillation and extraction (SDE) technique. These volatiles were investigated by GC–MS. At least 54 components representing 76.51–83.32% of all samples were identified. Hotrienol, geraniol and linalool were found to be the major components in Green Oolong tea. Green Assam tea contained linalool, geraniol and α-terpineol as the key flavour constituents. Chin Shin Oolong tea was dominated by linalool, indole and cis-jasmone whilst the major flavour volatiles of Chin Hsuan Oolong tea were trans-nerolidol, cis-jasmone and geraniol. Indole, geraniol and cis-jasmone were detected as the main constituents in Four Season tea. Change of quality and quantity of volatile flavour components was related to fermentation methods that increased volatiles were illustrated by the semi-fermented tea processing method. Green Assam tea infusion extract was evaluated to have the strongest antioxidant activities with the highest amount of phenol content followed by Four Season tea, Chin Shin Oolong tea, Chin Hsuan Oolong tea and Green Oolong tea, respectively.

Chemical Constituents and Post-Harvest Prospects of Pandanus amaryllifolius Leaves: A Review

The leaves of Pandanus amaryllifolius Roxb. are widely used for flavoring food items. Extensive work has been done on agro parameters and propagation techniques as well as isolation and identification of the important chemical constituents such as volatile compounds, proteins, alkaloids and flavonoids. This review focuses on the possibilities of using the leaves in food and nonfood industries with particular reference to its aroma component. The major aromatic compound, 2-acetyl-1-pyrroline, has commercial significance as a flavor constituent that imparts the characteristic aroma of scented rice varieties such as basmati rice in India and in several Asian rice varieties. The compound can be added to nonaromatic rice varieties and other food formulations. The location and concentration of 2-acetyl-1-pyrroline in both Pandanus amaryllifolius and aromatic rice has been studied, as has the feasibility of extraction of 2-acetyl-1-pyrroline using different methodologies. The different methods for processing and preservation of this flavor compound are reviewed as are the application potential for flavor enrichment. Further, the therapeutic value of Pandanus amaryllifolius leaves and their importance in other areas as a source of phytochemicals and insecticide has also been documented.

Authentication study of volatile flavour compounds composition in Slavonian traditional dry fermented salami “kulen”

Abstract Volatiles from famous Slavonian salami “kulen” were isolated by nitrogen purge and steam distillation (NPSD) and analysed, for the first time, by gas chromatography and mass spectrometry (GC and GC–MS). In all, 119 organic compounds were identified that originated from lipid oxidation, amino acid degradation, smoke treatment and added spices with different distribution among NPSD traps. NPSD method enabled comprehensive profiling with almost exclusive distribution of several major compounds in particular trap with little or no interference from abundant lipid constituents in the samples. The major identified flavour important compounds were methylphenols, methoxyphenols, organosulphur compounds (diallyl sulphide, diallyl disulphide, methylallyl disulphide, diallyl trisulphide and methional) and several derivatives of 2-cyclopenten-1-one such as ethyl cyclotene. Non-important flavour constituents such as high-molecular fatty acids, alcohols and aldehydes were also present among abundant compounds. General trends for possible discrimination of “kulen” volatiles profile among other European salami volatiles were noticed (lower amount of terpenes and higher percentages of diallyl sulphide, methoxyphenols, methylphenols and 2-cyclopenten-1-one derivatives).

Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors

Accelerated solvent extraction (ASE) of vanilla beans has been optimized using ethanol as a solvent. A theoretical model is proposed to account for this multistep extraction. This allows the determination, for the first time, of the total amount of analytes initially present in the beans and thus the calculation of recoveries using ASE or any other extraction technique. As a result, ASE and Soxhlet extractions have been determined to be efficient methods, whereas recoveries are modest for maceration techniques and depend on the solvent used. Because industrial extracts are obtained by many different procedures, including maceration in various solvents, authenticating vanilla extracts using quantitative ratios between the amounts of vanilla flavor constituents appears to be unreliable. When authentication techniques based on isotopic ratios are used, ASE is a valid sample preparation technique because it does not induce isotopic fractionation.

Compositional Changes in Cassia mimosoides var. noname (M.) Essential Oil

The volatile flavor constituents of Cassia mimosoides var. noname (M.) essential oil were investigated by capillary GC and GC-MS. Compositional changes of the essential oil were analyzed after storage for 1, 2, 3, 4, 5, 6, 9, 12 and 15 weeks at 4 and 25°C. One hundred volatile flavor components were identified in the essential oil. n-Butylidene dihydrophthalide were the most abundant component. The contents of camphene, limonene, α-cedrene, longifolene, β-caryophyllene, γ-elemene and α-humullene increased in the initial stage of storage. A remarkable increase in the pentanal content was noticed in the essential oil stored at 25°C. A pronounced increase in the concentration of cineol, terpinen-4-ol, nerol, dehydrocarveol and thymol, and decrease in β-elemol, cedrol and β-eudesmol were observed during storage. Phthalides were predominant in Cassia mimosoides var. noname (M.) essential oil, and its content was nearly constant during storage at 4°C, however, it increased after first week of storage at 25°C.

Pion condensation in the two-flavor chiral quark model at finite baryochemical potential

Pion condensation is studied at one--loop level and nonzero baryochemical potential in the framework of two flavor constituent quark model using the one--loop level optimized perturbation theory for the resummation of the perturbative series. A Landau type of analysis is presented for the investigation of the phase boundary between the pion condensed/non-condensed phases. The statement that the condensation starts at $\muI = m_{\pi}$ is slightly modified by one--loop corrections. The second order critical surface is determined and analysed in the $\muI-\muB-T$ space. The $\muI$ dependence of the one--loop level charged pion pole masses is also studied.

Does the reuse of PET bottles during solar water disinfection pose a health risk due to the migration of plasticisers and other chemicals into the water?

Solar water disinfection (SODIS) is a simple, effective and inexpensive water treatment procedure suitable for application in developing countries. Microbially contaminated water is filled into transparent polyethylene terephthalate (PET) plastic bottles and exposed to full sunlight for at least 6 h. Solar radiation and elevated temperature destroy pathogenic germs efficiently. Recently, concerns have been raised insinuating a health risk by chemicals released from the bottle material polyethylene terephthalate (PET). Whereas the safety of PET for food packaging has been assessed in detail, similar investigations for PET bottles used under conditions of the SODIS treatment were lacking until now. In the present study, the transfer of organic substances from PET to water was investigated under SODIS conditions using used colourless transparent beverage bottles of different origin. The bottles were exposed to sunlight for 17 h at a geographical latitude of 47° N. In a general screening of SODIS treated water, only food flavour constituents of previous bottle contents could be identified above a detection limit of 1 μg/L. Quantitative determination of plasticisers di(2-ethylhexyl)adipate (DEHA) and di(2-ethylhexyl)phthalate (DEHP) revealed maximum concentrations of 0.046 and 0.71 μg/L, respectively, being in the same range as levels of these plasticisers reported in studies on commercial bottled water. Generally, only minor differences in plasticiser concentrations could be observed in different experimental setups. The most decisive factor was the country of origin of bottles, while the impact of storage conditions (sunlight exposure and temperature) was less distinct. Toxicological risk assessment of maximum concentrations revealed a minimum safety factor of 8.5 and a negligible carcinogenic risk of 2.8 × 10 −7 for the more critical DEHP. This data demonstrate that the SODIS procedure is safe with respect to human exposure to DEHA and DEHP.

Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid‐phase microextraction

A suitable analytical procedure based on static headspace solid-phase microextraction (SPME) followed by thermal desorption gas chromatography-ion trap mass spectrometry detection (GC-(ITD)MS), was developed and applied for the qualitative and semi-quantitative analysis of volatile components of Portuguese Terras Madeirenses red wines. The headspace SPME method was optimised in terms of fibre coating, extraction time, and extraction temperature. The performance of three commercially available SPME fibres, viz. 100 mum polydimethylsiloxane; 85 mum polyacrylate, PA; and 50/30 mum divinylbenzene/carboxen on polydimethylsiloxane, was evaluated and compared. The highest amounts extracted, in terms of the maximum signal recorded for the total volatile composition, were obtained with a PA coating fibre at 30 degrees C during an extraction time of 60 min with a constant stirring at 750 rpm, after saturation of the sample with NaCl (30%, w/v). More than sixty volatile compounds, belonging to different biosynthetic pathways, have been identified, including fatty acid ethyl esters, higher alcohols, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, and monoterpenols/C(13)-norisoprenoids.

Biosynthesis of plant‐derived flavor compounds

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artificial flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

Volatile flavor constituents in roasted pork of Mini-pig

Volatiles from roasted pork of Mini-pig were first investigated by solid phase microextraction (SPME) as well as simultaneous distillation and solvent extraction (SDE) combined with gas chromatography and mass spectrometry (GC–MS). Total of 86 different compounds were identified with aldehydes being the most abundant followed by the spice components such as estragole, trans-anethole, eugenol and so on. Compared with other cooked meat products, much low amount of aliphatic alcohols were present in the roasted Mini-pig pork. The SDE isolation was preferred in the characterization of meat flavor considering that semi-quantitative data was conveniently obtained, more components were revealed, artifact formation was limited and aromatic profile was representative of the meat sample. By gas chromatography and olfactometry (GC–O), 45 olfactory regions were exposed and 43 flavors were located. Finally, 17 important flavor substances in the SDE extract were quantified by gas chromatography and flame ionization detector (GC–FID) using calibration curves of authentic chemicals.