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1
Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang und Kui Zhong. „Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS“. Foods 13, Nr. 6 (09.03.2024): 836. http://dx.doi.org/10.3390/foods13060836.
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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.
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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra und Sílvia M. Rocha. „Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines“. Molecules 25, Nr. 2 (09.01.2020): 272. http://dx.doi.org/10.3390/molecules25020272.
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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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Tomasino, Elizabeth, und Shiloh Bolman. „The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma“. Molecules 26, Nr. 5 (27.02.2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
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Zhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang und Xianli Gao. „Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism“. Foods 11, Nr. 15 (23.07.2022): 2190. http://dx.doi.org/10.3390/foods11152190.
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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.
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Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li und Nan Meng. „Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach“. Foods 11, Nr. 17 (26.08.2022): 2598. http://dx.doi.org/10.3390/foods11172598.
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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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Bertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne und Ulla Kidmose. „Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling“. Chemical Senses 45, Nr. 4 (29.02.2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.
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Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.
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Nesvadba, Vladimír, Jana Olšovská, Lenka Straková und Jan Hervert. „Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer“. KVASNY PRUMYSL 69, Nr. 6 (15.12.2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.
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The aim of the study is to evaluate the intensity and character of the beer aroma in selected hop varieties. In 2022 and 2023, new Czech Flavour hop varieties of Ceres, Pluto, and Saturn were registered. Ceres exhibits a mild citrusy and fruity hop aroma. Pluto has an intense fruity and herbal aroma, while Saturn has an intense fruity aroma with a milder citrus note. Differences in the intensity and character of the beer aroma were identified based on the hop variety used and the cold hopping dose. These varieties and their combinations were tested under cold hopping at 3 g/l and 6 g/l to assess the impartment of the aromas to beer. The combination of Pluto + Saturn shows the highest intensity of a spicy aroma, while Ceres exhibits the highest intensity of both the fruity and herbal aromas – all this at 6 g/l. The best character of the spicy aroma is observed with Ceres at 3 g/l. Ceres also demonstrates the best character of the fruity aroma, and Ceres + Pluto combination excels in the herbal aroma, both at the dose of 6 g/l. The popularity of beer is crucial, with the combination of Ceres + Pluto at 3 g/l proving to be the most popular. The results have practical applications in breweries producing bottom-fermented beers that utilize dry hopping. It is obvious which hop varieties or their combinations can be used to accentuate individual aroma profiles.
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Dewi, Nur Ismayanti, und Ana Silviana. „Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual“. Notarius 16, Nr. 3 (21.04.2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.
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AbstractThe newest brands that are in development are not only two-dimensional signs but also appear in the form of: holograms, sounds, aromas, textures and even flavors, however, there are no regulations regarding aroma in Indonesia. Therefore, this study aims to determine the legal protection of aroma as a brand in intellectual property rights and to compare legal regulations to non-traditional brand aromas. The method used in this research is normative juridical with descriptive analysis. The result of this study is that the renewal of aroma as a brand in the perspective of intellectual property rights in Indonesia is very important for Indonesia because Indonesia has not carried out any reforms related to aroma regulations to obtain protection in the field of intellectual property and in terms of the legal views of brands in each country. has initiated the spirit of fragrance protection in various countries in the world. fragrance protection in countries that already have aroma regulations and apply them where these countries are members of the World Intellectual Property Organization.Keywords: legal protection; brand; aromaAbstrakMerek terbaru yang ada didalam perkembangannya tidak hanya berupa tanda dua dimensi tetapi juga muncul berupa: hologram, suara, aroma, tekstur bahkan rasa akan tetapi, belum adanya aturan tentang aroma di Indonesia. Oleh karenanya penelitian ini memiliki tujuan untuk mengetahui perlindungan hukum aroma sebagai merek dalam hak kekayaan intelektual dan perbandingan peraturan hukum terhadap aroma merek non tradisional. Metode yang digunakan pada penelitian ini yuridis normatif dengan analisis deskriptif. Hasil dari penelitian ini adalah pembaharuan aroma sebagai merek di dalam perspektif hak kekayaan intelektual di Indonesia merupakan hal yang sangat penting untuk Indonesia. Karena Indonesia belum melakukan pembaharuan terkait aturan aroma untuk mendapatkan perlindungan di bidang kekayaan intelektual dan dalam hal pandangan hukum merek pada masing-masing Negara telah memprakarsai semangat perlindungan aroma di berbagai Negara di dunia. perlindungan aroma pada negara-negara yang sudah mempunyai aturan aroma dan menerapkannya dimana negara-negara tersebut tergabung di dalam World Intellectual Property Organization.Kata kunci: perlindungan hukum; merek; aroma
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Takahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida und Yujin E. Nakagawa. „AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)“. Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.
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We are developing and operating the automatic telescopeAoyama Gakuin University Robotic Optical Monitor for Astrophysical objects(AROMA) in the Sagamihara Campus of Aoyama Gakuin University. AROMA is composed of two observational equipments, AROMA-N and AROMA-W. AROMA-N is a 30-cm aperture telescope system for rapid follow-up observations of the optical afterglow of gamma-ray bursts. Automatic analysis pipeline for AROMA-N has been developed and is working. The other observational equipment AROMA-W is a wide-field observation system using multiple digital single-lens reflex cameras. It covers a large FOV of about . AROMAW provides photometric data in four bands with a limiting V magnitude of about 12-13 mag. Software to analyze massive image data automatically is being developed. We plan to monitor the luminosities of all the stars in the FOV of AROMA-W, detect optical transients, and trigger a follow-up observation with AROMA-N. We report on the development status and observational results of AROMA.
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Bertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne und Ulla Kidmose. „Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices“. Foods 9, Nr. 4 (30.03.2020): 395. http://dx.doi.org/10.3390/foods9040395.
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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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Tao, Meng, Wenli Guo, Wenjun Zhang und Zhengquan Liu. „Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage“. Foods 11, Nr. 5 (22.02.2022): 628. http://dx.doi.org/10.3390/foods11050628.
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The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.
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Zhao, Bintao, Meng Sun, Zhixiang Cai, Ziwen Su, Jiyao Li, Zhijun Shen, Ruijuan Ma, Juan Yan und Mingliang Yu. „Aroma Profiling Analysis of Peach Flowers Based on Electronic Nose Detection“. Horticulturae 8, Nr. 10 (23.09.2022): 875. http://dx.doi.org/10.3390/horticulturae8100875.
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Aroma profiling peach flowers can improve the landscape and ecological value of the surrounding environment. In order to preliminarily explore and screen the flower aromas of peach germplasms, the floral aroma profiles of 50 peach germplasms were analyzed by electronic nose detection. The clustering results from ten sensors showed that it was possible to identify each peach blossom aroma type. ‘Gansutao2’ was separately classified as cluster I; ‘Yuntaishanshantao’, ‘Dazhuanggansutao’, and ‘Zhouxingshantao’ as cluster II; ‘Xinjiangpantao’ and ‘Xinjianghuangrou’ as cluster III; and the remaining germplasms as cluster IV. The flower aromas of clusters I, II, and III were different from that of cluster IV and were mainly highlighted by the significant differences in the response values of the three main sensors, which were W1S (methane), W1W (hydrogen sulfide), and W5S (nitrogen oxides). The principal component analysis and significance analysis of the sensor response values showed that ‘Hua3’, ‘Hongfenjiaren’, and ‘Yuntaishanshantao’ had special flower aromas. The response values of these three varieties produced by the W1S, W1W, and W5S sensors and two aromatic sensors, W2W (aromatic components and organic sulfides) and W3S (methane-aliph), were significantly different from most of the other germplasms. The ‘Yuntaishanshantao’ response values produced by the five sensors’ were low, which showed that it had a light aroma, while the ‘Hongfenjiaren’ and ‘Hua3’ values were high, which showed that they had strong aromas. The results from this study provided basic data that could be used to screen peach germplasms with obvious floral aromas, cultivate new varieties with strong aromas, and aid the development and utilization of peach floral aroma substances.
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Bertelsen, Anne Sjoerup, Line Ahm Mielby, Niki Alexi, Derek Victor Byrne und Ulla Kidmose. „Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions“. Foods 9, Nr. 2 (01.02.2020): 146. http://dx.doi.org/10.3390/foods9020146.
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Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.
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Xie, Limei, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng und Ningning Zhang. „Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods“. Foods 13, Nr. 5 (23.02.2024): 685. http://dx.doi.org/10.3390/foods13050685.
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To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.
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Montero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano und Daniel Martín-Vertedor. „Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives“. Foods 11, Nr. 15 (02.08.2022): 2305. http://dx.doi.org/10.3390/foods11152305.
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Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.
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Jin, Gang, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen und Wen MA. „Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test“. OENO One 56, Nr. 1 (16.03.2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.
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Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine. The objective of the present study was to update this widely applied system to facilitate Chinese participation. The 54 wine aroma descriptors of the original Le Nez du Vin Master Kit were updated based on the results of a survey of 150 untrained Chinese wine consumers who identified the aromas unfamiliar to them. A descriptive sensory analysis was then performed by a panel of 22 untrained wine tasters to identify hypothesised equivalents of the remote lexicons. New aroma reference standards were proposed to verify the hypothesised equivalents between local and non-local terms based on the similarity test. Three unfamiliar descriptors were kept owing to their similarity to the revised attributes and no suitable substitutions were found for four aromas. In the new system, 13 terms are replaced by Chinese local aroma attributes. To the best of our knowledge, this study is the first to propose a Chinese-localised wine aroma wheel consisting of 7 categories, 16 sub-categories and 53 descriptors.
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Wang, Zhe, Xizhen Sun, Yuancai Liu und Hong Yang. „Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor“. Beverages 6, Nr. 3 (01.07.2020): 42. http://dx.doi.org/10.3390/beverages6030042.
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The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.
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Li, Zhangwei, und Juhong Wang. „Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry“. International Food Research Journal 28, Nr. 3 (01.06.2021): 612–26. http://dx.doi.org/10.47836/ifrj.28.3.21.
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The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong tea namely Baxian, Milanxiang, Yulanxiang, Guihuaxiang, and Yinhuaxiang were extracted by headspace solid-phase microextraction (HS-SPME), then analysed by gas chromatography-mass spectrometry (GC-MS) technique and gas chromatography olfactometry (GC-O) techniques. The GC-MS results showed that a total of 116 volatile components were detected, among which 21 (including alcohols, esters, olefins, aldehydes, ketones, and alkanes) were commonly detected in all types of tea. Based on GC-O analysis, 26 active ingredients that mainly contribute to grassy, sweet, floral, fruity, woody, and honey aromas were detected. Among these ingredients, four compounds including linalool oxide I, linalool, nerol, and neroli, which give floral, sweet, and honey aromas were abundant (with high aroma intensity) in all five types of tea. This suggests that these compounds are the main components contributing to the unique aroma of Fenghuang Dancong tea.
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Su, Xueqian, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen und Yun Yin. „Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review“. Molecules 25, Nr. 3 (28.01.2020): 569. http://dx.doi.org/10.3390/molecules25030569.
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Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.
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Carpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto und Jesus Simal-Gandara. „Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile“. Foods 10, Nr. 1 (27.12.2020): 51. http://dx.doi.org/10.3390/foods10010051.
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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Prusova, Bozena, Jakub Humaj, Jiri Sochor und Mojmir Baron. „Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process“. Fermentation 8, Nr. 3 (24.02.2022): 93. http://dx.doi.org/10.3390/fermentation8030093.
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A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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Allamy, Lucile, Cornelis Van Leeuwen und Alexandre Pons. „Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers“. OENO One 57, Nr. 3 (31.07.2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.
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Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.
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He, Yanli, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan et al. „Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)“. Foods 12, Nr. 19 (28.09.2023): 3615. http://dx.doi.org/10.3390/foods12193615.
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Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar–acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar–acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources.
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Rice, Somchai, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell und Jacek Koziel. „Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry“. Foods 8, Nr. 1 (16.01.2019): 29. http://dx.doi.org/10.3390/foods8010029.
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The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.
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Al-Sallab, Ahmad, Ramy Baly, Hazem Hajj, Khaled Bashir Shaban, Wassim El-Hajj und Gilbert Badaro. „AROMA“. ACM Transactions on Asian and Low-Resource Language Information Processing 16, Nr. 4 (20.09.2017): 1–20. http://dx.doi.org/10.1145/3086575.
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Peng, Liangying, Ling Chen, Zhenan Ye und Yi Zhang. „AROMA“. Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 2, Nr. 2 (05.07.2018): 1–16. http://dx.doi.org/10.1145/3214277.
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Szudera-Kończal, Kamila, Kamila Myszka, Piotr Kubiak, Natalia Drabińska und Małgorzata Anna Majcher. „The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey“. Molecules 28, Nr. 11 (24.05.2023): 4308. http://dx.doi.org/10.3390/molecules28114308.
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The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independence from environmental factors and a relatively low cost. In this study, the influence of the implementation of lactic acid bacteria pre-fermentation into the production of aroma compounds by Galactomyces geotrichum on a sour whey medium on the intensity of the obtained aroma composition was analyzed. The monitoring of the culture in terms of biomass buildup, the concentration of selected compounds, and the pH resulted in the confirmation of interactions between the analyzed microorganisms. The post-fermentation product underwent a comprehensive sensomic analysis for the identification and quantification of the aroma-active compounds. The use of gas chromatography−olfactometry (GC−O) analysis and the calculation of odor activity values (OAVs) allowed 12 key odorants to be identified in the post-fermentation product. The highest OAV was found for phenylacetaldehyde with a honey odor (1815). The following compounds with the highest OAVs were 2,3-butanedione with a buttery aroma (233), phenylacetic acid with a honey aroma (197), 2,3-butanediol with a buttery aroma (103), 2-phenylethanol with a rosy aroma (39), ethyl octanoate with a fruity aroma (15), and ethyl hexanoate with a fruity aroma (14).
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Chigo-Hernandez, Mildred Melina, und Elizabeth Tomasino. „Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine“. Foods 12, Nr. 12 (16.06.2023): 2389. http://dx.doi.org/10.3390/foods12122389.
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Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of limonene on aroma perception at different enantiomeric ratios. Its interaction with linalool and α-terpineol compounds was also investigated. Eighteen model wines were created with different ratios and/or concentrations of limonene and diverse concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that different limonene ratios had no influence on wine aroma. Descriptive analysis showed that the addition of only limonene influenced citrus characteristics depending on the concentration. Linalool addition did not alter aroma quality when the limonene was at low concentrations, but it did change aroma perception at high limonene levels. α-Terpineol only altered the aroma of the wine at medium and high concentrations. At high concentrations, linalool and α-terpineol presented tropical aromas with some floral notes, irrespective of limonene levels. Depending on the desired aroma qualities of the wine, altering the monoterpene content resulted in very different aromatic wines.
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Wu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu und Ke Tang. „Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu“. Foods 13, Nr. 5 (23.02.2024): 681. http://dx.doi.org/10.3390/foods13050681.
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Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate.
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Guan, Qijie, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng et al. „Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu“. Foods 11, Nr. 23 (05.12.2022): 3916. http://dx.doi.org/10.3390/foods11233916.
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Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.
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Iobbi, Angelica, und Elizabeth Tomasino. „Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon“. Beverages 7, Nr. 3 (05.07.2021): 46. http://dx.doi.org/10.3390/beverages7030046.
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Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.
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Dong, Fang, Lanting Zeng, Zhenming Yu, Jianlong Li, Jinchi Tang, Xinguo Su und Ziyin Yang. „Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves“. Molecules 23, Nr. 10 (18.10.2018): 2677. http://dx.doi.org/10.3390/molecules23102677.
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Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.
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Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon und Christian Salles. „Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator“. Molecules 27, Nr. 10 (19.05.2022): 3259. http://dx.doi.org/10.3390/molecules27103259.
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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.
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Liu, Zhuoyi, Minglei Zhao und Jianguo Li. „Aroma Volatiles in Litchi Fruit: A Mini-Review“. Horticulturae 8, Nr. 12 (08.12.2022): 1166. http://dx.doi.org/10.3390/horticulturae8121166.
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Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content of volatile organic compounds (VOCs) contribute to noticeable differences in fruit aromas. Litchi is a delicious tropical and subtropical fruit, and a large number of germplasm resources with unique aromas have emerged during the past 2000 years of cultivation. In this review, our aim is to collect, compare, integrate, and summarize the available literature on the profiles of VOCs of 25 litchi cultivars. We showed that a total of 556 VOCs were reported from litchi fruit, and the aroma of litchi is mainly determined from the content and composition of monoterpenoids and alcohols, including linalool, geraniol, limonene, terpinolene, β-citronellol, p-cymene, nerol, α-terpineol, cis-rose oxide, β-myrcene, 4-terpineol, citral, and neral (cis-citral), which might contribute to the rose-like or citrus-like aroma of litchi fruit. Moreover, sulfur-containing volatile compounds (VSCs) possibly impart a special flavor to litchi fruit. This review would be a valuable resource for researchers aiming to improve litchi aroma quality by elucidating the possible mechanisms underlying VOC biosynthesis and their metabolism in litchi fruit.
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Du, Peng, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong und Ruiming Wang. „Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review“. Fermentation 9, Nr. 7 (13.07.2023): 658. http://dx.doi.org/10.3390/fermentation9070658.
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Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health.
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Zheng, Yanchun, Peifen Chen, Peng Zheng, Jiahao Chen, Binmei Sun und Shaoqun Liu. „Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter“. Foods 13, Nr. 1 (02.01.2024): 160. http://dx.doi.org/10.3390/foods13010160.
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Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT’s aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher α-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter.
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Horská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak und Agnieszka Filipiak-Florkiewicz. „Aromachology in food sector – aspects of consumer food products choice“. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, Nr. 4 (2018): 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.
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A current therapy trend known as „back to nature therapy” boosts the use of essential oils and pure fragrance compounds and increases the importance thereof not only in medicine, but also in the business sphere. Marketing services involving aroma applications include for example scent logo or corporate aroma, selecting air-scent for interiors that strongly depends on the type of industry, scents used during marketing campaigns, corporate events or in outlets as those scents impact customer behaviour. In the paper there was presented a review of the reference literature on the aroma usage in food retail outlets. There was discussed the effect of aromas on the behaviours and emotions of consumers and on their perception of the environment as was the effect of aromas on the likelihood of purchase, the amount of money spent, and the evaluation of products and the outlet. It was showed that the scent applied had a positive effect on the shoppers and customers, incl. their moods, behaviours and emotions. Regarding the type of aroma, the analysis covered mostly the floral and food-based scents incl. citrus and herbal scents. It was proved that following the category-congruent olfactory cues had a positive effect on the sales of the entire product range. In general it can be inferred that modifying the environment by adding appropriate aromas has a positive effect on customers, and this can be a high potential for the food sector and for other sectors of the business sphere.
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Wu, Yusen, Wenwen Zhang, Shuyan Duan, Shiren Song, Wenping Xu, Caixi Zhang, Bhaskar Bondada, Chao Ma und Shiping Wang. „In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars“. Molecules 23, Nr. 7 (12.07.2018): 1703. http://dx.doi.org/10.3390/molecules23071703.
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We present an in-depth analysis of aroma profiles and sensory attributes, employing solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC-MS) to identify the key compounds driving consumer preference in 19 unfamiliar cultivars. In combination with popular cultivars, we identified a total of 100 compounds in all table grapes, of which 26 key volatiles were correlated with consumer liking. Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. The fruity, floral, and sweet aromas were further divided into secondary aromatic series, of which the apple, citrus, orange, rose, geranium, violet, and honey aromas constituted the predominant series in unfamiliar cultivars. Xiangyue and Heikuixiang emerged as the preferred table grapes according to our analysis. By comparison, the popular cultivars showed relatively fewer volatiles, but their contents were much greater than the large number of volatiles identified in the unfamiliar cultivars.
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Cai, Cheng Gang, Jian Wei Mao, Xiao Lu Xu, He Li, Xin Long Jiang und Xia Liu. „Aroma Analysis of a New Oolong Tea of Golden Guanyin by Gas Chromatography/Mass Spectrometry“. Applied Mechanics and Materials 618 (August 2014): 311–15. http://dx.doi.org/10.4028/www.scientific.net/amm.618.311.
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Golden Guanyin tea from Lishui city, Zhejiang province, is a new variety of Oolong tea with special aromas. To analysis the aroma compounds, two sample preparation methods of tea grinding and water distillation were carried out, then the tea aromas and amino acids were detected. The main aroma compounds were of dimethyl sulfide, butanal, ethyl acetate, butanedial and cyclobutene by the grinding method, as for the distillation method, the aroma compounds detected were of benzeneacetaldehyde, phenylethyl alcohol, benzyl nitrile, Geraniol, indole, cyclopentene, phenylethyl butyrate, nerolidol, methyl jasmonate, 2,2'-dipyridylamine, benzenedicarboxylic acid, cyclopentaneacetic acid, methyl jasmonate ester, dibutyl phthalate and phytol. Golden Guanyin tea samples had 16 kind amino acids, in which glutamic acid and leucine were of 0.047 and 0.041 mg/mL, respectively, and the minimum ones were of cysteine and methionine in concentration of 0.004 mg/mL. The results will be helpful in the quality improvement and production of the new Golden Guanyin tea.
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van Breda, Valmary M., Francois P. van Jaarsveld und Jessy van Wyk. „Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review“. Applied Sciences 14, Nr. 4 (12.02.2024): 1483. http://dx.doi.org/10.3390/app14041483.
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Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies. This review aims to provide an overview of the aroma and organoleptic quality of Sauvignon blanc and Chenin blanc wines produced from grapes that were subjected to pre-fermentative cryogenic treatments including the impact aroma compounds, i.e., volatile thiols and methoxypyrazines.
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Porto, Elaine C. M., Edy S. de Brito, Sueli Rodrigues und Fabiano A. N. Fernandes. „Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas“. Processes 11, Nr. 8 (01.08.2023): 2303. http://dx.doi.org/10.3390/pr11082303.
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Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.
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Lytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel und Jean-Christophe Barbe. „Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution“. OENO One 48, Nr. 1 (31.01.2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.
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<p style="text-align: justify;"><strong>Aim</strong>: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as several concentrations of DMS. The olfactory thresholds of DMS in such matrices were: 1.74 µg/L in dilute alcohol solution, 2.80 µg/L in fruity aromatic reconstitution (12 esters) in dilute alcohol solution, and 3.67 µg/L in fruity aromatic reconstitution in dearomatized red wine. The "olfactory threshold" of the fruity pool, consisting of the 12 esters, was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with 5 µg/L DMS. The presence of DMS in the mixture led to significantly decreased of the "olfactory threshold" of the fruity pool, highlighting its effect in increasing overall aroma intensity. Sensory profiles were then evaluated to investigate the qualitative impact of DMS on fruity aroma perception.</p><p style="text-align: justify;"><strong>Conclusions</strong>: These results confirmed the sensory importance of DMS, suggesting that it was an active contributor to the black-berry fruit nuances in the fruity matrix studied. This compound participated, both quantitatively and qualitatively, in modulating black-berry fruit aroma and, more specifically, in enhancing blackcurrant aroma.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Studies investigating fruity aromas in red wines over the past decade have discussed the implication of DMS in fruity aroma expression. Although DMS does not present fruity aromas, this study clearly shows its indirect impact on fruity aroma expression, via particular perceptive interactions, in fruity model mixture.</p>
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Zang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu und Yanlin Liu. „Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones“. Fermentation 8, Nr. 10 (30.09.2022): 501. http://dx.doi.org/10.3390/fermentation8100501.
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Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in Hexi Corridor region. Ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol, which were the characteristic aroma substances of Hexi Corridor red wines, had positive effects on the floral aroma of Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec wines. Hexyl alcohol and (Z)-3-hexen-1-ol also contributed to the black berry and spice aromas, while isobutyl acetate opposed the expression of these aromas of Malbec and Cabernet Franc wines. These results showed that the sensory characteristics of floral and black berry are of vital significance in shaping the red wine style of Hexi Corridor, among which ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol are important contributors.
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Qiu, Zihao, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng und Shaoqun Liu. „The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong“. Foods 12, Nr. 10 (20.05.2023): 2067. http://dx.doi.org/10.3390/foods12102067.
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The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development.
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Melini, Francesca, und Valentina Melini. „Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste“. Fermentation 10, Nr. 3 (28.02.2024): 132. http://dx.doi.org/10.3390/fermentation10030132.
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Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.
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Sakaida, Hiroshi, Naoko Watashi, Noriaki Nakahara, Takanori Kai, Yoichi Sakakibara, Kazuo Nishiyama und Masahito Suiko. „Retronasal Aroma and Orthonasal Aroma of Cereal Shochu Using Retronasal Aroma Simulator (RAS)“. Nippon Shokuhin Kagaku Kogaku Kaishi 52, Nr. 1 (2005): 19–26. http://dx.doi.org/10.3136/nskkk.52.19.
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Villarino, Casiana Blanca J., Airisse Rae P. Basinang, Mary Michelle M. Velasquez, Jin Mark DG Pagulayan, Patricia Karol A. Ong und Ma Concepcion C. Lizada. „Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures“. Proceedings 70, Nr. 1 (10.11.2020): 111. http://dx.doi.org/10.3390/foods_2020-07736.
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Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be due to the volatilization of the aroma compounds. Further, the rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35 °C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further, as this has an implication on the storage requirements of VCO.
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Wang, Miao, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang und Lanting Zeng. „Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes“. Metabolites 12, Nr. 11 (03.11.2022): 1063. http://dx.doi.org/10.3390/metabo12111063.
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Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea.
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Dubova, Halyna, Iryna Levchuk, Alexander Galkin, Yevgenia Hmelnitska und Natalia Poyedinok. „New Approaches to Using Plant Flavor-Forming Enzymes“. Innovative Biosystems and Bioengineering 7, Nr. 2 (18.09.2023): 42–59. http://dx.doi.org/10.20535/ibb.2023.7.2.279550.
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Background. Proteases, as well as enzyme complexes with various combinations of lipase, amylase, and cellulase, are used as flavor enzymes to impart aroma to processed raw materials. Plant-derived enzymes have significant potential for influencing aroma-forming reactions. Objective. The aim of this study is to investigate the intentional alteration of the aroma of onions, linden leaves, and cherry leaves by either activating (in the case of linden and cherry leaves) or inhibiting (in the case of onions) specific plant enzyme complexes. Methods. Linden and cherry leaves, as well as onion bulbs, were selected as the subjects that change their aroma by a complex of enzymes. To activate the enzymes present in the tree leaves, fermentation conditions similar to those used in tea leaf processing were applied. Mustard seeds and horseradish roots were employed as supplementary sources of enzymes. Ginger, extracts of bleck tea, grean tea, and oark bark were used to influence the reactions of onion aroma formation. Results. It was determined that flavor enzymes of tree leaves are active in different periods of leaf formation: enzyme complex in cherry leaves becomes active after flowering, while linden leaves exhibit enzymatic activity before flowering. Plant enzymes, such as mustard myrosinases and horseradish polyphenol oxidases, were found to be effective in modifying the onion's flavor. The substances contained in extracts of black tea, green tea, and ginger were observed to effectively inhibit the development of onion aroma. Conclusions. The compounds of ginger, black tea, and green tea extracts were found to slow down or inhibit the development of the onion aroma. The aroma of cherry and linden tree leaves undergoes transformation due to the natural leaf enzymes, resulting in aromas reminiscent of cherry berries and linden blossoms, respectively. Plant aroma-forming enzymes in linden leaves have a a more significant impact on the aroma before flowering, whereas aroma-forming enzymes in cherry leaves exert a stronger influence after fruiting.
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Vidrih, R., E. Zlatić und J. Hribar. „Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems“. Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S58—S61. http://dx.doi.org/10.17221/912-cjfs.
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In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (<I>P</I> < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.