Identification Of Flavor Compounds Research Articles

On-Line Analysis of Cigarette Smoke Based on Microwave Plasma Torch Mass Spectrometry.

Cigarette smoke contains a large number of chemicals, including both flavor components and harmful substances. The mainstream smoke (MSS) generated by smoking is directly inhaled by individuals, making it crucial to establish an effective method for smoke detection and analysis. One promising technique for analyzing smoke is MPT-MS (Microwave plasma torch mass spectrometry). This approach offers several advantages in accurately detecting the composition of cigarette smoke. By combining MPT-MS with a smoke pumping device, we can achieve real-time online detection of smoke components. We successfully detected 22 flavor compounds present in the smoke. These compounds contribute to the distinct taste of cigarettes. Moreover, we identified 2 polycyclic aromatic hydrocarbons (PAHs) in the smoke. PAHs are known carcinogens and are of great concern in terms of their potential health risks. The successful detection and identification of flavor compounds and PAHs using our method confirm the online detection capability of MPT-MS. This approach provides an efficient and reliable means for analyzing the complex composition of cigarette smoke. By utilizing MPT-MS, we can gain valuable insights into the chemical composition of cigarette smoke and can inform the development of strategies and policies aimed at reducing the harmful effects of smoking and protecting public health.

Identification of Flavor Compounds from Soybean Peel Flour (Glycine max L. Merr) with the Addition of Kaffir Lime Leaves in the Blanching Process

Identification of Flavor Compounds from Soybean Peel Flour (Glycine max L. Merr) with the Addition of Kaffir Lime Leaves in the Blanching Process

Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.

Influence of enzymatic treatments on white wine composition

Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

The effect of watering frequency on the welfare quality of dairy cow

Wine aroma is an important index for wine quality evaluation. There are also many flavor substances, including esters, alcohols, acids, aldehydes, ketones, glycerin, sugars, amino acids, organic acids, phenolic compounds, and so on. They play important roles in wine sensory quality and flavor, characteristics such as acidity, color, bitter taste, convergence, clarifying degree, and so on. The existence of complex aroma compounds in wines, together with their concentration, their proportion, and the balance among them, leads to unique styles and characteristics of wines. In these compounds, each kind of aroma compound contributes to the wine flavor at a different grade, and additive effects, synergistic interaction, and separation and inhibition effects among them endow wine with complex and unique flavors. In this chapter, the types, extraction, isolation, and identification of flavor compounds in wine are introduced. Regarding beer, as a kind of food, flavor is a significant attribute. Beer flavor is studied to figure out consumption tendency and launch products catering to consumers' demands and desires. In the meantime, because of the complex mechanism of the fermentation process, flavor is used as an indicator to monitor beer fermentation and ensure the stability and quality of products. Among the various flavor components that exist in beer, more than 600 kinds are known and the thresholds of over 200 kinds have been determined. Furthermore, new flavor compounds will be generated during processing and subsequent storing, which have impacts on beer flavor. To some extent, the beer brewing process is the process of the synthesis, decomposition, and transformation of these flavor compounds. From the perspective of flavor, the properties, sources, and metabolic processes of alcohols, esters, carbonyl compounds, sulfides, diketones, and acids are introduced in this section.

The influence of hemodialysis on hemoglobin in dogs with acute renal injury

Wine aroma is an important index for wine quality evaluation. There are also many flavor substances, including esters, alcohols, acids, aldehydes, ketones, glycerin, sugars, amino acids, organic acids, phenolic compounds, and so on. They play important roles in wine sensory quality and flavor, characteristics such as acidity, color, bitter taste, convergence, clarifying degree, and so on. The existence of complex aroma compounds in wines, together with their concentration, their proportion, and the balance among them, leads to unique styles and characteristics of wines. In these compounds, each kind of aroma compound contributes to the wine flavor at a different grade, and additive effects, synergistic interaction, and separation and inhibition effects among them endow wine with complex and unique flavors. In this chapter, the types, extraction, isolation, and identification of flavor compounds in wine are introduced. Regarding beer, as a kind of food, flavor is a significant attribute. Beer flavor is studied to figure out consumption tendency and launch products catering to consumers' demands and desires. In the meantime, because of the complex mechanism of the fermentation process, flavor is used as an indicator to monitor beer fermentation and ensure the stability and quality of products. Among the various flavor components that exist in beer, more than 600 kinds are known and the thresholds of over 200 kinds have been determined. Furthermore, new flavor compounds will be generated during processing and subsequent storing, which have impacts on beer flavor. To some extent, the beer brewing process is the process of the synthesis, decomposition, and transformation of these flavor compounds. From the perspective of flavor, the properties, sources, and metabolic processes of alcohols, esters, carbonyl compounds, sulfides, diketones, and acids are introduced in this section.

Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS

Rambutan (Nephelium opossum L) is one of the most important tropical fruits that is originally found in Malaysia, Thailand, Philippines, Vietnam, Borneo and other countries in this region. The industrial processing of this fruit produces seeds and peels as waste materials. The aim of this work was to determine the flavor active compounds of rambutan seed fat (RSF) and its mixtures with cocoa butter (CB) after fermentation 6days and roasting at 150°C for 30min in term of ester, alcohol, hydrocarbon, carboxylic acid, aldehyde, ketone and pyrazine compounds. The result showed total ester flavoring compounds increased in the range of 10.59%–16.49% in the RSF mixtures as compared to CB. Alcoholic flavoring compounds also found in the range of 10.03%–23.15% of the total flavor in CB and RSF mixtures respectively. The most important flavoring compounds, Pyrazine, 2,6-dimethyl (1.42% and 2.01%), Pyrazine, 2-ethyl-6-methyl (0.67% and 0.62%), Pyrazine, trimethyl (5.10% and 5.22%), Pyrazine, tetramethyl (14.34% and 14.72%), 2-Acetyl-3,5-dimethylpyrazine (0.56% and 0.45%), 2-Isoamyl-6-methylpyrazine (0.34% and 0.34%) and Pyrazine, 2-butyl-3,5-dimethyl (0.34% and 0.27%) estimated in CB and RSF mixtures respectively. Rambutan seed fat up to 20% can be used with cocoa butter as a potential ratio of CB and RSF for the application in chocolate manufacturing as a cocoa butter alternative to improve and get the best quality aroma in final products.

Symposium on Non-Vapor Phase Techniques for Isolation and Identification of Flavor Compounds.

Symposium on Non-Vapor Phase Techniques for Isolation and Identification of Flavor Compounds.

Identification of Flavor Compounds in Fat and Oil, II.

Hydrogenated cotton seed oil, hydrogenated linseed oil, hydrogenated soybean oil and completely hydrogenated soybean oil were heated to 130°C to collect volatile hydrogenation flavor. In volatile component from hydrogenated linseed oil, the existence of 6-trans-nonenal was confirmed using the gas liquid chromatography and infrared spectra. This compound is obviously small in the quantity. In volatile component of hydrogenated soybean oil, 6-trans-nonenal could not be confirmed in this study, which is evidently less than that of hydrogenated linseed oil in the quantity. Flavor of non-acidic volatiles of completely hydrogenated soybean oil and hydrogenated cotton seed oil are different from hydrogenated linseed oil and hydrogenated soybean oil. Also 2 trans-, 4 trans-dodecadienal was identified, which is most in the quantity existing in every flavor component of hydrogenated oil in common.

Identification of Flavor Compounds in Fat and Oil. I.

Hydrogenated cotton seed oil, hydrogenated linseed oil, hydrogenated soybean oil and completely hydrogenated soybean oil were heated to 130°C to collect volatile hydrogenation flavor. In volatile component from hydrogenated linseed oil, the existence of 6-trans-nonenal was confirmed using the gas liquid chromatography and infrared spectra. This compound is obviously small in the quantity. In volatile component of hydrogenated soybean oil, 6-trans-nonenal could not be confirmed in this study, which is evidently less than that of hydrogenated linseed oil in the quantity. Flavor of non-acidic volatiles of completely hydrogenated soybean oil and hydrogenated cotton seed oil are different from hydrogenated linseed oil and hydrogenated soybean oil. Also 2 trans-, 4 trans-dodecadienal was identified, which is most in the quantity existing in every flavor component of hydrogenated oil in common.