Volatile Flavor Composition Research Articles

Analysis of Flavor Composition of Coriander Seeds by Headspace Mulberry Paper Bag Micro-Solid Phase Extraction

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-µ-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-µ-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and γ-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-µ-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.

Volatile flavour components of dry milky mushrooms (Calocybe indica)

The volatile flavour composition of dry milky mushrooms (Calocybe indica) was analysed by capillary GC and compared with that of fresh mushrooms. A total of 20 components were identified. Drying significantly reduced the concentration of 1-octen-3-ol, n-octanol and 3-octanone and increased the concentration of n-hexanal, 2,4-decadienol, 2,4-nonadienol, 2-octen-1-ol, 1-hexanol, decanol and t-linalool oxide. Copyright © 2005 John Wiley & Sons, Ltd.

Aroma Evaluation of an Aquatic Herb, Changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME

This study was conducted to determine the volatile flavor composition of fresh changpo (Acorus calamus var. angustatus Bess) leaves quantitatively and qualitatively by use of two internal standards and to determine which volatile compounds are primarily responsible for the aroma of this aquatic herb. The headspace composition of fresh changpo leaves was also analyzed by a solid-phase microextraction method. Aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography-olfactometry were used for the detection of aroma-active compounds of this herb. According to the instrumental analyses of the changpo oil, octanoic acid (49.13%), alpha-cedrene (16.71%), alpha-phellandrene (4.46%), and gamma-elemene (3.75%) were the most abundant compounds. n-Butylidene dihydrophthalide (8.61%), trans,trans-farnesyl acetate (7.29%), and trans-2-dodecenal (7%) were the main components of changpo headspace. cis-beta-Farnesene was evaluated as the key aroma compound of this herb from results of AEDA and sniffing test.

Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC–MS investigation

Volatile flavour composition of cooked chicken (CB), beef (BB) and pork (PB) by-product blends was investigated using gas chromatography–mass spectrometry (GC–MS) and the results were compared with those for cooked chicken white muscles (CM), beef shoulder muscles (BM) and pork shoulder muscles (PM), respectively. The total volatile flavour concentration of CB (4828 μg/kg sample) was three times higher than that observed for CM (1604 μg/kg sample). In BB and PB, the total volatile concentration was lower than that observed for their muscle counterparts. Aldehydes, alcohols and nitrogen- and/or sulphur-containing compounds dominated the volatile flavour profiles of CM, BM and PM while a marked dominance of alcohols was evident for CB and BB. The concentration of aldehydes in BB and PB was lower by about 66 and 70%, respectively, than that evident for the corresponding cooked muscles. The difference between the concentration of aldehydes in CM and CB was ∼7%. These differences between the volatile flavour profiles of cooked muscle samples and the corresponding by-product blends may be attributed to the compositional differences in aroma precursors in the samples. This study demonstrated that the volatile flavour compounds in cooked meat by-products are recoverable, but a careful blending of different by-products of a particular species in appropriate proportions may be necessary to generate an aroma similar to that of the respective cooked muscles.

Volatile flavour components of some edible mushrooms (Basidiomycetes)

The volatile flavour composition of cultivated mushroom species, Agaricus bisporus, Pleurotus florida and Calocybe indica of India was analysed by capillary GC following isolation by simultaneous distillation and solvent extraction (SDE) at reduced pressure. About 25 flavour components were identified and their variation in the three species is highlighted. The most abundant compound was 1-octen-3-ol and its concentration was highest in P. florida. The other important components were n-octanol, 3-octanol, 3-octanone, 2-octen-1-ol, n-pentanal, n-pentanol, 1-hexanol, benzyl alcohol, 2-octenal and n-octanal. Copyright © 1999 John Wiley & Sons, Ltd.

Volatile flavour components of some edible mushrooms (Basidiomycetes)

The volatile flavour composition of cultivated mushroom species, Agaricus bisporus, Pleurotus florida and Calocybe indica of India was analysed by capillary GC following isolation by simultaneous distillation and solvent extraction (SDE) at reduced pressure. About 25 flavour components were identified and their variation in the three species is highlighted. The most abundant compound was 1-octen-3-ol and its concentration was highest in P. florida. The other important components were n-octanol, 3-octanol, 3-octanone, 2-octen-1-ol, n-pentanal, n-pentanol, 1-hexanol, benzyl alcohol, 2-octenal and n-octanal. Copyright © 1999 John Wiley & Sons, Ltd.

The impact of processing techniques on tea volatiles

The impact of various cultural and manufacturing techniques on volatile flavour composition was studied in order to optimize the conditions for production and retention of aroma in relation to tea quality. The Flavour Index was in the order: clonal variation—Assam > > Cambod > China Shoot maturity—Bud + 1st leaf > > > 2nd leaf > > 3rd leaf; plucking interval 7 day > 14 day; processing—green leaf > withered leaf—fermented dhool < dried tea < < tea brew; withering—soft < normal < hard. VFC Group I was in general dominated by trans-2-hexenal and Group II by linalool, phenylacetaldehyde and geraniol. Fresh green leaf had a high content of hexanol, hexanal, hexenol, hexenal and methyl salicylate. Upon withering, a sharp increase in Group I was noticed, the most remarkable being in hexenol. Group II also increased, but the extent was less except for linalool. During fermentation, Group I alcohols showed a sharp reduction with concomitant increases in aldehydes, especially trans-2-hexenal. In Group II, all compounds increased except methyl salicylate and the ionones. In the firing stage, high losses of Group I and Group II were registered. All the Group I compounds showed a decline with the progress of withering, but the opposite applied to Group II compounds, except for the alcohols. Mechanical injury during handling of leaf before cutting increased the Group I content enormously. The addition of exogenous fatty acids, mainly linoleic acid, produced substantial amounts of Group I compounds, dominated by trans-2-hexenal and hexanal. The inhibition of lipoxygenase totally reduced the formation of Group I volatiles.

The Effect of Heat on the Volatile Flavour Fraction from a Unifloral Honey

SummaryThe volatile flavour compounds from a unifloral manuka honey (Leptospermum scoparium Forst.) were isolated and analysed by capillary gas-liquid chromatography and gas-liquid chromatography/mass spectrometry. Twenty-nine compounds were identified. In a comparative study, the effects of heating on the volatile flavour composition were evaluated. The results show that heating honey at temperatures as low as 50°C leads to formation of new volatile flavour compounds, and that the peak areas of many compounds vary significantly as a result of different heating conditions. These results also suggest that furfural, rather than hydroxymethylfurfural, may be a more appropriate marker for heated honey.