Identification of chemical markers for the sensory shelf-life of saveloy

The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compounds isolated from the saveloy samples by dynamic headspace extraction and measured by Gas Chromatography Mass Spectrometry (GC-MS) were used to model the sensory attributes sour&old odour and meaty odour using partial least squares regression (PLS). 2- and 3-methylbutanal, 2- and 3-methylbutanol, acetoin and diacetyl were found to have the highest impact on both sour&old odour and meaty odour of the samples. The results show that these four aroma compounds have high potential as chemical markers for the sensory shelf-life of sliced and MA-packed saveloy.     

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and ethyl acetate respectively to later be analyzed using gas chromatography-mass spectrometry (GC/MS). One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition.     

Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana

The influence of drying methods on the aroma active volatiles of sun-dried tarhana (SDT) and vacuum-dried tarhana (VDT) were compared using headspace SPME, GC-O and GC-MS. Although vacuum drying reduced the total amount of volatiles as compared to SDT (total FID peak area), more aroma active material was retained with VDT (total olfactory peak area). Vacuum drying retained a greater number of aroma active components (41) whereas the sun-dried method retained only 23. Aldehydes were the largest single class of aroma compounds in both types of tarhana: 17 in VDT and 10 in SDT. Other differentiating aroma compounds include alcohols, terpenes, and phenols such as geraniol, terpinolene, and 4-vinylguaiacol among others. A total of 22 aroma active components were present in greater amounts in the VDT versus only four aroma compounds present in greater amounts in the SDT.     

雪里蕻腌菜风味物质的探析

本文分析了雪里蕻腌菜的风味物质,并着重探讨了雪里蕻腌菜的鲜味,香味及特征风味与它的风味物质组成、各种风味物质相对含量的关系。以期发现能显著影响其风味特性的关键成分。为配制雪里蕻腌菜的风味强化剂提供科学依据。同时也为其它蔬菜腌制品风味强化剂的配制提供参考。     

Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques

Although many aroma components have been identified in green tea leaves, the aroma compounds contributing to green tea＇s characteristic odor have not yet been reported. The authors recently reported that aroma components with a matcha-like odor are present in both green tea and black tea prepared from the Sayamakaori tea cuttivar. This matcha-like odor is similar to the odor of commercial available matcha （high-quality powdered green tea）, and is a specific odor feature of green tea leaves. At present, the green-tea odor is thought to arise from the combination of a large number of constituents. Recent reports indicate that a complex interaction between olfactory receptors and odorants is important for the evaluation of the odors. Taking into consideration these findings, the authors investigated the aroma profile of green tea, focusing on the characteristic molecular structures of the constituents that give matcha-like odor. Using a combination of organic synthesis and gas chromatography-mass spectrometry plus gas chromatography-olfactometry, the authors identified aroma components with matcha-like odors in five other tea cultivars. This investigation also revealed that several compounds with a formyl group were important constituents of the aroma of green tea leaves, although the odor of each constituent was not individually similar to the tea＇s overall aroma. The authors found for the first time a group of key components that have the matcha-like odor.     

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC/MS). Forty-seven volatile compounds were identified and quantified. Wines made from grapes grown with various cover crops had higher levels of aroma compounds. Ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, phenylethyl acetate, isoamyl alcohol, linalool, citronellol, β-damascenone, α-ionone, and 5-amyl-dihydro-2(3H)-furan were the impact odorants of sample wines. Wines from cover crop also had higher contents of these impact odorants than the control. For different cover crops, alfalfa sward yielded the highest levels, followed by the tall fescue treatment. According to the data analysis of aroma compounds and sensory assess, permanent cover crop may have the potential to improve wine quality.     

Aroma of dehydrated pear products

Pear purees and cubes were dehydrated with sugars (sucrose and trehalose) addition. Freeze drying and foam-mat drying were used. Manual solid-phase microextraction (SPME) coupled with gas chromatography (GC-flame ionization detector (FID) and GC-MS) was applied to determine the changes in retention of aroma compounds in dehydrated pear purees and cubes. The best retention of aroma compounds in dehydrated pear purees was noticed in the case when freeze drying and trehalose addition were combined. In dehydrated pear cubes, previously dipped in trehalose solution, the highest aroma retention was also determined. This study showed possible application of trehalose as potentially beneficial food ingredient, with the aim to improve the quality of dehydrated fruit products, especially their aroma, and to produce superior dried fruit products or ingredients, which are widely used in food formulation.     

烟草香味成分的超高压萃取

为了快速高效地萃取烟草香味成分,进行了烟草香味成分的超高压萃取(UHPE)试验,并利用响应面分析法对萃取参数进行了优化。结果表明:烟草香味成分的最优UHPE条件为萃取压力380MPa、保压时间20min、萃取溶剂75%乙醇,液料比15,在此条件下,香味成分萃取总量理论值180.9μg/g,验证值179.8μg/g。     

Analysis of free amino acids in green coffee beans

To investigate amino acid changes in green coffee beans in the post-harvest period, amino acid concentrations were determined in green beans and after modelled drying, fermentation and storage. After the drying at alternating temperatures up to maximally 40°C, considerable changes in the concentrations of individual amino acids were identified. At the beginning of the storage period, significant changes in concentration were found to a minor extent. Under the condition of drying, it was mainly the concentration of glutamic acid that changed considerably. There was an increase in all the samples by 500 mg/kg dry matter on average, which corresponds to an increase of about 50% of the original value. In contrast, the concentration of aspartic acid in most of the samples decreased clearly due to drying. For the predominant part of the coffee samples, there was a significant increase in the hydrophobic amino acids Val, Phe, Ile and Leu. Changes of the quantities of other amino acids were non-uniform and only insignificant. Constant drying at 80°C for most of the amino acids brought about only minor concentration changes compared to those values obtained at 40°C. Modelled fermentation had no significant effect on the concentrations of the individual amino acids. After a 4-week storage of dried beans, amino acid concentrations did not change further. It is very possible that different post-harvest treatment parameters may influence the amount of aroma precursor compounds in the coffee beans.