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Light, medium, and dark colored kernels from 3 different cultivars (Emma K, Kwik Krop, and Sparks 127) and one wild species of black walnut were studied for their aroma volatiles. Solid-phase microextraction-gas chromatography-mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial least square regression was used to correlate the instrumental aromatic data with the sensory responses, obtained in a previous study, for the same samples. Thirty-four aromatic compounds were found in the black walnut cultivars, highlighting among them the presence of 14 esters. Although more than 50% of the total concentration of volatile compounds, esters were not important compounds in determining the differences in the sensory aromatic profiles of the 3 colors of the nuts. As a general trend, the concentration of total volatile compounds was always significantly higher in light black walnuts than in the medium colored samples; medium colored samples had higher volatile content than the dark black walnuts. The presence of hexanal was related to rancid and acrid aromas and was determined to differentiate the dark black walnuts from the medium and light colored samples. PRACTICAL APPLICATION: The data presented in this article will help understand the aromatic differences between light, medium, and dark colored kernels of domestic and wild black walnut. The aromatic profile of these nuts, not studied until this moment, can be used as a model to develop flavorings and new products by the food industries. 相似文献
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Cristina Sanz Laura Maeztu Ma Jose Zapelena Jos Bello Concepcin Cid 《Journal of the science of food and agriculture》2002,82(8):840-847
One hundred and forty‐six volatile compounds were identified and quantified using a static headspace sampler in three blends of coffee: Arabica/Robusta 80:20 (A80:R20) natural roasted coffee, Arabica/Robusta 20:80 (A20:R80) natural roasted coffee and Arabica/Robusta 20:80 with 50% of Robusta coffee roasted with sugar (A20:R80 50% Torrefacto). The different proportion of Arabica and Robusta coffee in the blend A80:R20 versus A20:R80 influenced the amounts of 20 chemical families of volatile compounds. Aldehydes, ketones, alcohols, pyrroles, pyrazines, furans, thiazoles, thiophenes, esters, oxazoles, lactones, sulphur compounds, pyridines, alkanes, alkenes, phenolic compounds, benzenic compounds, acids, pyranones and terpenes were present in higher quantities in the sample containing 80% of Arabica coffee, whereas sulphur compounds were more abundant in the coffee with 80% of Robusta. Sensory differences were also found between the two blends of coffee in the burnt, caramel, nutty, earthy and roasty notes. Torrefacto coffee, widely consumed in Spain, is obtained by roasting coffee with sugar. Higher quantities of ketones, alcohols, pyrazines, furans, pyridines, alkanes, phenolic compounds, pyranones and terpenes were found in the blend A20:R80 50% Torrefacto coffee versus A20:R80 natural roasted coffee. These differences in the volatile fraction were perceived by our panellists in the intensities of the nutty, roasty, earthy, burnt and caramel notes. © 2002 Society of Chemical Industry 相似文献
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Pumpkin (Cucurbita pepo and maxima) seeds are uniquely flavored and commonly consumed as a healthy roasted snack. The objective was to determine dominant volatiles in raw and roasted pumpkin seeds, and the effect of seed coat, moisture content, fatty acid ratio, total lipids, reducing sugars, and harvest year on volatile formation. Sensory was conducted to evaluate overall liking of seed variety and texture. Seed processing included extraction from the fruit, dehydration, and roasting (150 °C). Oil extraction was done using soxhlet, fatty acid profile using Gas Chromatography Flame Ionization Detector, and reducing sugars using 3,5-dinitrosalicylic acid and UV-spectroscopy. Headspace analysis of seeds was performed by selected ion flow tube-mass spectrometry (SIFT-MS). Volatiles dominating in raw pumpkin seeds were lipid aldehydes, ethyl acetate, 2,3-butandione, and dimethylsulfide. Compounds contributing to roasted aroma include alkylpyrazines and Strecker and lipid aldehydes. Overall, hull-less seeds had higher volatile lipid aldehydes and Strecker aldehydes. Seeds dehydrated to a moisture content of 6.5% before roasting had higher initial and final volatile concentrations than seeds starting at 50% moisture. Higher oil content resulted in higher lipid aldehyde formation during roasting with a moderate correlation between free fatty acid ratio and corresponding lipid aldehyde. Harvest year (2009 compared with 2010) had a significant impact on volatile formation in hull-less seeds, but not as much as variety differences. No significant correlation was found between reducing sugars and volatile formation. Sensory showed that hull-less seeds were liked significantly more than hulled seeds. PRACTICAL APPLICATION: Elucidation of aromatic flavor development during roasting with SIFT-MS provides information on flavor release and offers better control during processing. Knowledge of volatiles in raw and roasted pumpkin seeds and effects of seed coat, moisture content, seed composition, and harvest date will allow for better control over the production/storage/transportation process and a more educated decision during selection of a variety for production of pumpkin seeds in the snack food industry. 相似文献
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Negative aromas such as rancid, fusty, winey‐vinegary and frozen are sensory attributes of defective virgin olive oil recognized by the International Olive Council. Solid phase microextraction‐gas chromatography/mass spectrometery (SPME‐GC/MS) was employed to establish a flavour profile for each defective oil. The potential contribution of the identified compounds to the overall aromas of oil samples was assessed by calculating the ratio relative area/odour threshold in air – Relative Area over Threshold (RAOT). The relevant compounds of each defective sensory attributes were suggested: a series of C7‐C12 unsaturated aldehydes, such as 2, 4‐heptadienal, E‐2‐nonenal and E‐2‐octenal, were found to be responsible for rancidity, Z‐3‐hexenyl acetate and nonanoic acid were related to fusty defects, acetic acid and butyric acid were responsible for winey‐vinegary defects, and limonene was found as a relevant compound in frozen oil. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
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Hao Sun Hui Ni Yuanfan Yang Feng Chen Huinong Cai Anfeng Xiao 《Flavour and Fragrance Journal》2014,29(5):305-312
Volatile extracts were prepared from the peel of pummelo by cold pressing (CP), water distillation (WD), simultaneous distillation and extraction (SDE), microwave‐assisted extraction (MAE), ultrasonic‐assisted extraction (UAE) and supercritical CO2 fluid extraction (SFE). They were analysed by sensory evaluation and gas chromatography–mass spectrometry (GC‐MS). The former technique showed that the CP essential oil (CP‐EO), MAE and UAE extracts possessed similar odour profiles to the natural pummelo odour, whereas the SDE extract and WD essential oil (WD‐EO) presented the fermented/overripe and alcohol/pungent notes, and the SFE extract had a sweet note. Although the GC‐MS analyses revealed the six extracts had a certain degree of differences in their compositions, they had similar major volatiles, including limonene (301 476–497 028 µg/ml), β‐myrcene (86 400–230 400 µg/ml), β‐pinene (1370–7129 µg/ml), linalool (1916–4482 µg/ml) and germacrene D (1165–2327 µg/ml). Analyses of odour activity values (OAVs) and cluster analysis revealed the fermented/overripe and alcohol/pungent notes of the SDE extract and WD‐EO were attributed to nerol, geraniol and linalool oxide. The sweet note of the SFE extract was ascribed to citronellal and limonene oxide. Besides, a lack of limonene, neral and geranial resulted in a light green aroma of the SFE extract. This information might be valuable for further development of aromatically desirable products from citrus fruits. Copyright © 2014 John Wiley & Sons, Ltd. 相似文献
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Sharp MD Kocaoglu-Vurma NA Langford V Rodriguez-Saona LE Harper WJ 《Journal of food science》2012,77(3):C284-C292
Vanilla beans have been shown to contain over 200 compounds, which can vary in concentration depending on the region where the beans are harvested. Several compounds including vanillin, p-hydroxybenzaldehyde, guaiacol, and anise alcohol have been found to be important for the aroma profile of vanilla. Our objective was to evaluate the performance of selected ion flow tube mass spectrometry (SIFT-MS) and Fourier-transform infrared (FTIR) spectroscopy for rapid discrimination and characterization of vanilla bean extracts. Vanilla extracts were obtained from different countries including Uganda, Indonesia, Papua New Guinea, Madagascar, and India. Multivariate data analysis (soft independent modeling of class analogy, SIMCA) was utilized to determine the clustering patterns between samples. Both methods provided differentiation between samples for all vanilla bean extracts. FTIR differentiated on the basis of functional groups, whereas the SIFT-MS method provided more specific information about the chemical basis of the differentiation. SIMCA's discriminating power showed that the most important compounds responsible for the differentiation between samples by SIFT-MS were vanillin, anise alcohol, 4-methylguaiacol, p-hydroxybenzaldehyde/trimethylpyrazine, p-cresol/anisole, guaiacol, isovaleric acid, and acetic acid. ATR-IR spectroscopy analysis showed that the classification of samples was related to major bands at 1523, 1573, 1516, 1292, 1774, 1670, 1608, and 1431 cm(-1) , associated with vanillin and vanillin derivatives. 相似文献
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目的建立固相微萃取-气相色谱-质谱联用法检测物流运输前后液态乳质量。方法利用顶空固相微萃取,结合气质联用技术和吹扫捕集法分析液态乳制品中挥发性成分,检测牛奶中的氯仿和脂质降解程度。结果液态乳制品样品中有7种挥发性成分具有指示作用,主要是醛和酮;使用顶空分析能够量化氯仿污染物,脂肪分解的程度可以通过测量游离脂肪酸来量化。结论脂肪酸酶解产物可作为液态乳制品物流过程质量控制的生物标志物,固相微萃取的灵敏度和重现性满足液态乳制品物流过程的质量控制的要求。 相似文献
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Ten different varieties of tomatoes were separated into peel and flesh and each portion was measured separately. Headspace volatiles were measured in real time using selected ion flow tube mass spectrometry. Lipoxygenase activity was measured using the adsorption of conjugated dienes formed by lipoxygenase. Lipid was extracted and fatty acids were quantified using a gas chromatograph. Volatiles were significantly greater in the peel than flesh when there was a significant difference. The lipoxygenase activity of flesh and peel correlated with the volatiles produced by the lipoxygenase pathway. There was no correlation with other volatiles, which are not dependent on lipid oxidation by lipoxygenase. The lipoxygenase activity, total fatty acid content, and linolenic acid of the peel were greater than the flesh, which is directly related to an increase in fresh, green volatiles. Addition of exogenous lipoxygenase had no effect on lipoxygenase-derived volatiles formed. The addition of linoleic acid caused an increase in hexanal, 1-hexanol, and (E)-2-heptenal in the flesh and (E)-2-heptenal in the peel. Stored unrefrigerated peel had higher volatile concentrations, whereas refrigerated peel had significantly lower concentration than day 0. Storage decreased lipoxygenase activity in the unrefrigerated and refrigerated peel, but had no effect on the fatty acid content. Overall, linolenic acid was the most important to the formation of headspace volatiles, but lipoxygenase activity and unknown factors are also important. PRACTICAL APPLICATION: The peel of a tomato is most beneficial to the production of volatiles associated with the fresh aroma of tomatoes; therefore, it should be used in the processing of tomato products to produce a fresh, green aroma rather than being removed. Knowledge of the effects of lipoxygenase activity, total fatty acid content, and fatty acid profile on flavor volatiles will allow for better selection of a variety for raw consumption. 相似文献
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This review summarizes the application of selected‐ion flow‐tube mass spectrometry (SIFT‐MS) to recent deodorization studies of garlic‐derived volatile organosulphur compounds. Briefly, organosulphur chemistry, proposed theories on deodorization mechanisms, and technical aspects of SIFT‐MS were revisited. The most effective deodorization treatments from various food and food components were identified, which include whole milk, parsley, spinach, mint, and apple; however, chlorophyll and whey protein did not provide effective deodorization. The extent of deodorization by each of the treatments varies according to the active components that are either able to bind, capture, oxidize, or reduce specific sulphur compounds, leading to deodorization. It was determined that certain varieties (cultivars) of food produce more effective deodorization than other varieties. In addition, the effectiveness of enzymes for deodorization could depend upon the rate of enzymatic activity, which catalyses the subsequent oxidation of phenolic compounds to initiate deodorization. Moreover, the high phenolic content of a food did not automatically correlate with greater deodorization, although the type of phenolic compound could be an important factor for providing effective deodorization. Finally, other challenges and considerations were suggested for further advancement of the research on deodorization of malodorous garlic breath using food and food components 相似文献
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Vaughan S. Langford Diandree Padayachee Murray J. McEwan Sheryl A. Barringer 《Flavour and Fragrance Journal》2019,34(6):393-410
Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry. 相似文献
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Yong‐Jian Yu Zhen‐Ming Lu Ning‐Hua Yu Wei Xu Guo‐Quan Li Jing‐Song Shi Zheng‐Hong Xu 《Journal of the Institute of Brewing》2012,118(1):133-141
The main purpose of this study was to determine the volatile composition of Zhenjiang aromatic vinegar, one of the four famous China‐style cereal vinegars, by using headspace solid‐phase microextraction (HS‐SPME)/gas chromatography‐mass spectrum (GC‐MS) and chemometrics. For this purpose, the HS‐SPME sampling method for the volatile compounds of Zhenjiang aromatic vinegar was optimized by a second‐order rotatable central composite experimental design (CCD). A HS extraction of the volatile compounds by incubation on a 65 µm thickness polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre during 44.2 min at 69.5°C with 1.9 g NaCl add gave the most effective and accurate extraction. By the optimized method, a total of 58 volatile compounds, including 9 alcohols, 13 acids, 16 esters, 5 aldehydes, 4 ketones and 8 heterocycle compounds, were identified from 13 aromatic vinegar samples manufactured in Zhenjiang region. By principal components analysis (PCA), the thirteen vinegar samples were classified into 3 groups, and 10 volatile compounds were chosen as characteristic compounds of Zhenjiang aromatic vinegars. Copyright © 2012 The Institute of Brewing & Distilling 相似文献
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