Academic literature on the topic 'Aroma compounds'
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Journal articles on the topic "Aroma compounds"
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Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and 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, no. 17 (August 26, 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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Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, and Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS." Foods 13, no. 6 (March 9, 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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Vidrih, R., E. Zlatić, and J. Hribar. "Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 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.
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Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (July 1, 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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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, no. 19 (September 28, 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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Montero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano, and Daniel Martín-Vertedor. "Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives." Foods 11, no. 15 (August 2, 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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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, no. 23 (December 5, 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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Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon, and Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator." Molecules 27, no. 10 (May 19, 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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Wu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, and Ke Tang. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu." Foods 13, no. 5 (February 23, 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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Tao, Meng, Wenli Guo, Wenjun Zhang, and 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, no. 5 (February 22, 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.
Dissertations / Theses on the topic "Aroma compounds"
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Isci, Asli. "Recovery Of Strawberry Aroma Compounds By Pervaporation." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605084/index.pdf.
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Pervaporation is a selective membrane technique in which a liquid feed mixture is separated by means of partial vaporization through a non-porous perm-selective membrane. This method can be used for the recovery of heat sensitive aroma compounds to avoid them from thermal damage in beverage industries.
The main objective of this study was to determine the effects of feed temperature (30, 40, 50°C), composition (different model solutions, strawberry essence), concentration (50, 100, 150 ppm) and permeate pressure (4, 8 mbar) on the recovery of aroma compounds of strawberry by pervaporation in terms of mass flux and selectivity. In addition, it was aimed to optimize the extraction conditions (extraction time, temperature, agitation speed, strawberry matrix) of Solid-phase microextraction (SPME), which is used for the analysis of strawberry aroma compounds. Optimum results for SPME were obtained at 40°
C, 700 rpm for 30 min and no matrix effect was observed. Pervaporation experiments were performed using a hydrophobic membrane, PERVAP 1070 (PDMS). As the feed temperature increased, the mass flux and selectivity increased and the total mass flux followed an Arrhenius type relation. Decreasing downstream pressure increased both total flux and selectivity, while increase in feed concentration led to higher organic fluxes but lower selectivities. In general, PERVAP 1070 showed a higher selectivity towards Methyl butyrate (MTB) than Ethyl butyrate (ETB) and MTB flux was affected negatively by the presence of ETB in the feed solution. Pervaporation experiments were also performed with a strawberry essence and strawberry model solution. The selectivities of MTB and ETB were negatively affected by the presence of other aroma compounds.
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CHIARELLI, PERDOMO IGOR. "PRODUCTION OF NATURAL AROMA COMPOUNDS BY BIOCATALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694810.
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Gli esteri svolgono un ruolo rilevante nell'industria alimentare, sono tra i composti più importanti e versatili di aromi e fragranze naturali in alimenti, bevande e cosmetici. La loro preparazione da substrati naturali e l'utilizzo di bioprocessi (eg. fermentazione o reazioni enzimatiche) è attrattivo, perché il prodotto finale può essere etichettato e commercializzato in UE e USA come naturale. Pertanto, nuovi approcci biotecnologici per ottenere aromi sono desiderati, una volta che siano efficienti e sostenibili. Molti esteri con proprietà aromatiche possono essere ottenuti enzimaticamente usando lipasi che catalizzano reazioni di esterificazione, transesterificazione o interesterificazione. In questa tesi di dottorato abbiamo sviluppato due sistemi per la produzione di esteri con proprietà aromatiche: 1) Un metodo biocatalitico per la preparazione enzimatica di diversi esteri con proprietà aromatiche da alcoli primari (isoamilico, n-esilico, geranilico, cinnamilico, 2-feniletilico e benzilico) ed esteri etilici naturalmente disponibili (formiato, acetato, propionato e butirrato). Le biotrasformazioni sono catalizzate da un'aciltransferasi di Mycobacterium smegmatis (MsAcT) e precedute da eccellenti rese (80- 97%) e brevi tempi di reazione (30-120 minuti), anche quando sono state utilizzate concentrazioni di substrato elevate (fino a 0,5 M). Questa strategia enzimatica rappresenta un'alternativa efficace all'applicazione delle lipasi nei solventi organici e un miglioramento significativo rispetto ai metodi già noti in termini di uso ridotto di solventi organici, aprendo la strada a una preparazione sostenibile ed efficiente degli agenti aromatizzanti naturali. 2) Un metodo biocatalitico con la lipasi legata al micelio liofilizzato di Aspergillus oryzae che catalizza l'esterificazione diretta di alcoli e acido acetico in solvente organico. Ha mostrato un'elevata stabilità verso substrati e prodotti. L'acqua prodotta durante l'esterificazione non ha influenzato in modo significativo l'equilibrio della reazione, consentendo conversioni elevate. Queste caratteristiche sono state sfruttate per preparare esteri con proprietà aromatiche dell'acetato (isoamil e cinnamil acetato) in sistemi in batch e continui. È stato sviluppato un continuous stirred tank membrane reactor (CST-MR) ovvero un reattore continuo a membrana sotto agitazione per garantire una buona produttività e un'elevata stabilità del biocatalizzatore. Entrambi i sistemi di produzione sono promettenti, rappresentano due diverse alternative e possono essere ulteriormente ottimizzati e scalati per gli interessi del settore.Esters play a significant role in the food industry, they are among the most important and versatile components of natural flavours and fragrances in food, drinks and cosmetics Their preparation starting from natural substrates and using bioprocesses (e.g., fermentation or enzymatic reactions) is appealing, since the final product can be labelled and commercialized in EU and USA as natural. Therefore, new biotechnological approaches for obtaining flavours are highly demanded as long as they are efficient and sustainable. Many flavour/fragrance esters can be enzymatically obtained using lipases that catalyse esterification, transesterification or interesterification reactions. In this PhD thesis we studied two systems for production of flavours esters: 1) A straightforward biocatalytic method for the enzymatic preparation of different flavour esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalysed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and preceded with excellent yields (80-97%) and short reaction times (30-120 minutes), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared to already known methods in terms of reduced use of organic solvents, paving the way to a sustainable and efficient preparation of natural flavouring agents. 2) Mycelium-bound lipase of dry mycelium of Aspergillus oryzae catalysed direct esterification of alcohols and acetic acid in organic solvent, showing high stability towards substrates and products. Water produced during the esterification did not significantly affect the equilibrium of the reaction, allowing for high conversions. These features were exploited for preparing flavour-active acetate esters (e.g., isoamyl and cinnamyl acetate) in batch and continuous systems. A continuous stirred tank membrane reactor (CST-MR) was developed securing good reactor productivity and high biocatalyst stability. Both production systems are promising, represent two different alternatives and can be further optimized and scaled up for the interests of the industry.
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Carey, Michelle. "Interaction of aromas with starch/emulsion systems." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268505.
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Kirsch, Lara [Verfasser]. "Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma / Lara Kirsch." München : Verlag Dr. Hut, 2019. http://d-nb.info/1192568257/34.
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Kirsch, Sarah Lara [Verfasser]. "Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma / Lara Kirsch." München : Verlag Dr. Hut, 2019. http://nbn-resolving.de/urn:nbn:de:101:1-2019080923381229335275.
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Escalona-Buendia, Hector B. "Matrix effects on the volatility of red wine aroma compounds." Thesis, University of Strathclyde, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248433.
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Fretz, Claudia Barbara. "Aroma active sulphur compounds and their precursors in petite arvine wine /." Zurich : Swiss Federal Institute of Technology, 2005. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=15932.
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Baggenstoss, Jürg. "Coffee roasting and quenching technology - formation and stability of aroma compounds /." Zürich : ETH, 2008. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17696.
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Witrick, Katherine Amy Thompson. "Characterization of aroma and flavor compounds present in lambic (gueuze) beer." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/19203.
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Lambic beer is one of the oldest beer styles still being brewed in the western world today and the only beer that is still brewed through spontaneous fermentation. Lambic beers are only produced within a 500 km radius of Brussels because of the natural microflora found within the air in that region. Little is known about the chemical composition of lambic beers. The objective of this research were (1) to compare SPME and SAFE for the isolation of flavor and aroma compounds, (2) determine the volatile composition and acids of commercially available lambic gueuze using SPME/GC-MS and HPLC, and (3) determine the major aroma compounds of aging lambic beer using GC-O. Comparing the two extraction methods, both SPME and SAFE were able to identify a similar number of chemical compounds, however SAFE identified a greater number of acid compounds. A total of 50 compounds were identified within nine commercial brands of lambic beer. HPLC was used in the identification and quantification of acetic and lactic acids. The concentration of acetic acid in the commercial products ranged from 723 mg/L â " 1624 mg/L and lactic acid ranged from 995 â " 2557 mg/L. GC-O was used in the analysis of aged (3-28 months) lambic beer samples. As the samples increased in age, the number of aroma compounds detected by the panelists also increased. Panelists were detected nine aroma compounds in the 3 month old sample, while 17 compounds were detected in the 28 month old sample. The research conduct increased the number of volatile and semi-volatile compounds identified in lambic beer from 27 to 50.Ph. D.
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Di, Gaspero Mattia. "Proteins in White Wines: Their Interaction With Tannins And Aroma Compounds." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3425855.
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The presence of protein in white wines represents a major problem for the wine industry mainly due to the fact that proteins generate haze in the bottled white wines. Protein instability, which results in wine haze formation, is due to some grape PR-Proteins that thanks to their intrinsic resistance survive the vinification process, pass into the wine where cause the appearance of undesirable haze and deposits, leading to rejection by consumers. Protein hazing of white wines is considered to be a three-step process, involving protein denaturation followed by aggregation into colloidal particles able to scatter the visible light and make the wine turbid. Because of the complexity and the variability of the wine matrix, the factors and mechanisms involved in this process are still largely unknown. Commonly, winemakers prevent haze formation by removing the proteins through the use of bentonite. However, this treatment causes loss of wine and, being unspecific, also the removal of some aroma compounds. It has been calculated that the total cost deriving from bentonite treatments corresponds to a worldwide total amount of 1 billion dollars per year. Therefore, basic and applied research is still needed to solve the problem of protein haze formation in white wines.
Firstly, the present thesis faces the problem of the impairment of aroma due to bentonite fining. In particular, the study arises from a previous investigation which suggested the existence of an interaction between proteins and aroma compounds. In this context, the interaction of the main wine protein VVTL1 with some fatty acid ethyl esters (FAEE), which are important fermentative aroma compounds has been investigated. Due to the difficulty to determine this interaction at the molecular level, Synchrotron Radiation Circular Dichroism (SRCD) has been used to study the secondary structure of the wine protein as affected by the interactions with FAEE having different chain lengths. Subsequently, the research continued with the investigation of the role played by tannins in the phenomena leading to protein instability of white wines. To this purpose, the effects of several polyphenols (deriving from wine and not) on the stability of VVTL1 has been investigated using SRCD. In parallel, the capability of tannins to react with the proteins over time in bottled wine has been evaluated by Dynamic Light Scattering (DLS) studies in a model wine system. In addition, the thermal stability of two purified proteins, which are representative of the major classes of proteins in white wine (i.e. a class IV Chitinase and the VVTL1), has been investigated by Differential Scanning Calorimetry (DSC) in the presence of the tannins purified from wine at different times after bottling. Finally, the last part of the research focuses on the possibility to produce good quantities of grape proteins in pure form starting from the in vitro culture of berry pulp tissues. These proteins can be used for molecular and functional characterisation. In particular, with this technique it is possible to label the proteins by cultivating the cellular tissues in the presence of N15 which allows the study of their fine structure and interactions by spectroscopic methods.La presenza di proteine nei vini bianchi rappresenta un problema di grande importanza per l’industria del vino, principalmente dovuto alla formazione di torbidità nei vini bianchi in bottiglia. L’instabilità proteica, nonché formazione di torbidità, è associata ad alcune proteine di difesa della pianta che per mezzo della loro intrinseca resistenza e stabilità sopravvivono al processo di vinificazione, passando nel vino dove causano la comparsa dell’indesiderata torbidità e di depositi in bottiglia, la quale non incontra le aspettative del consumatore e viene quindi scartata. La torbidità proteica nei vini bianchi è considerata come un processo a tre stadi, che coinvolge la denaturazione delle proteine seguita dall’aggregazione in particelle colloidali capaci di disperdere la luce visibile e far divenire il vino torbido. Data la complessità e la variabilità della matrice vino, i fattori e meccanismi coinvolti in questo fenomeno sono ancora largamente sconosciuti. Normalmente gli enologi prevengono la formazione di torbidità rimuovendo le proteine attraverso l’uso della bentonite. Tuttavia questo trattamento causa la perdita di vino, ed essendo aspecifico, causa anche la rimozione di alcuni composti aromatici. È stato calcolato che il costo totale derivante dall’uso di bentonite corrispondi a 1 miliardo di dollari l’anno. Pertanto è ancora necessaria della ricerca di base e applicata per risolvere il problema della formazione di torbidità proteica nei vini bianchi. La prima parte di questa tesi tratta il tema dell’impoverimento aromatico causato dal trattamento con bentonite. In particolare questo studio prende ispirazione da un precedente lavoro, il quale suggerisce l’esistenza di un’interazione tra le proteine e i composti aromatici. In questo contesto è stata studiata l’interazione della principale proteina dei vini bianchi, la VVTL1, e alcuni esteri etilici degli acidi grassi, i quali sono importanti aromi fermentativi del vino. Data la difficoltà di determinare a livello molecolare questo tipo d’interazione è stata sfruttata la luce di sincrotrone applicata al dicroismo circolare (SRCD) per studiare l’effetto di alcuni esteri etilici di acidi grassi a media catena sulla struttura secondaria della proteina del vino. In seguito, la ricerca è proseguita con lo studio mirato a comprendere l’esatto ruolo dei tannini nel fenomeno che conduce all’instabilità proteica dei vini bianchi. A questo scopo, sono stati studiati tramite sincrotrone gli effetti di diversi polifenoli (derivati o no dal vino) sulla stabilità della VVTL1. In parallelo la capacità nel tempo dei tannini di reagire con le proteine in bottiglia è stata valutata svolgendo degli studi di diffusione dinamica della luce (DLS) in vino modello. Con l’ausilio della Calorimetria differenziale a scansione (DSC), è stato inoltre studiata, la stabilità termica di due tra le più rappresentative proteine del vino (la VVTL1 e la chitinasi classe IV) in presenza di tannini purificati a tempi diversi di evoluzione da vino imbottigliato. Infine, l’ultima parte della ricerca si focalizza nella possibilità di produrre proteine dell’uva in quantità accettabili in forma pura partendo dalla coltivazione in vitro di tessuti di polpa della bacca. Queste proteine possono essere utilizzate per la caratterizzazione strutturale e funzionale. In particolare, con questa tecnica si rende possibile la marcatura delle proteine facendo crescere i tessuti cellulari d’uva in presenza di N15, il quale consentirebbe, per mezzo di metodi spettroscopici, lo studio in dettaglio della loro struttura e delle loro interazioni.
Books on the topic "Aroma compounds"
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Reineccius, Gary A., and Terry A. Reineccius, eds. Heteroatomic Aroma Compounds. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0826.
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Gary, Reineccius, Reineccius Terry A. 1961-, American Chemical Society. Division of Agricultural and Food Chemistry, and American Chemical Society Meeting, eds. Heteroatomic aroma compounds. Washington, D.C: American Chemical Society, 2002.
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Berger, R. G., W. Babel, H. W. Blanch, Ch L. Cooney, S. O. Enfors, K. E. L. Eriksson, A. Fiechter, et al., eds. Biotechnology of Aroma Compounds. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/bfb0102060.
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Winterhalter, Peter, and Russell L. Rouseff, eds. Carotenoid-Derived Aroma Compounds. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2002-0802.
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Takeoka, Gary R., Matthias Güntert, and Karl-Heinz Engel, eds. Aroma Active Compounds in Foods. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.
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Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.
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Cserháti, Tibor. Chromatography of Aroma Compounds and Fragrances. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-01656-1.
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Manfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.
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Chen, Xiaonan. Synthesis of isotope-labelled methoxypyrazine compounds as internal standards and quantitative determination of aroma methoxypyrazines in water and wines by solid-phase extraction with isotope dilution-GC-MS. St. Catharines, Ont: Brock University, Dept. of Chemistry, 2005.
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1957-, Winterhalter Peter, and Rouseff Russell L, eds. Carotenoid-derived aroma compounds. Washington, D.C: American Chemical Society, 2002.
Find full textBook chapters on the topic "Aroma compounds"
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Dastager, Syed G. "Aroma Compounds." In Biotechnology for Agro-Industrial Residues Utilisation, 105–27. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_6.
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Belitz, H. D., W. Grosch, and P. Schieberle. "Aroma Compounds." In Food Chemistry, 342–408. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_6.
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Russo, Marina, Paola Dugo, and Luigi Mondello. "Aroma Compounds." In Handbook of Dairy Foods Analysis, 307–20. 2nd ed. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-14.
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Berger, Ralf G. "Aroma Compounds in Food." In Aroma Biotechnology, 1–10. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_1.
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Berger, Ralf G. "Aroma Compounds From Microbial De Novo Synthesis." In Aroma Biotechnology, 51–77. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_5.
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Berger, Ralf G. "The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds." In Aroma Biotechnology, 11–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_2.
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Colombo, Raffaella, and Adele Papetti. "Food Aroma Compounds by Capillary Electrophoresis." In Food Aroma Evolution, 193–215. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-10.
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Espinoza, Mónika Valdenegro, María Ferna Flores Echeverría, and Lida Fuentes Viveros. "Aroma Compounds (Description, Biosynthesis, and Regulation)." In Food Aroma Evolution, 57–97. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-4.
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Dias, Arthur Luiz Baião, Francisco Manuel Barrales, and Philipe dos Santos. "Extraction Methods of Volatile Compounds from Food Matrices." In Food Aroma Evolution, 123–39. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-6.
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Felipe, Lorena de Oliveira, Bruno Nicolau Paulino, Adones Sales, Gustavo Molina, and Juliano Lemos Bicas. "Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)." In Food Aroma Evolution, 293–306. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-15.
Full textConference papers on the topic "Aroma compounds"
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Gaina, Boris, and Eugeniu Alexandrov. "Compușii chimici volatili și noile genotipuri de viță-de-vie." In VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.36.
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In the process of development and ripening of berries, depending on fluctuations in climatic fac-tors, an aroma characteristic of the genotype of grapevine is formed, and as a result of processing the bunches, a bouquet of young wine is formed. Grapevine berries contain, for the most part, the same aro-matic chemical compounds, however, the specific aroma is due not only to their different mass concentra-tion, but also to their ratio in the aromatic complex of each genotype. The specific shade of aromas of a particular genotype and the accent of aromas of a particular genotype depends to a greater extent on the transmission of hereditary traits from parental pairs of crossing, the degree of ripening of berries, the phy-tosanitary level of plantings and on the influence of factors of the growing environment. The purpose of this study is to determine and comparative analysis of aromatic compounds in the berries of the rhizogen-ic interspecific genotype of grapevine Amethyst with the same complex of volatile compounds of the classic varieties Feteasca Neagră, Cabernet-Sauvignon, Malbec.
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Nikolić, Milan P. "COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.54mn.
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Raw spirits were produced through distillation of apple wines obtained by fermentation of selected varieties of apples. Two types of apple wine were obtained using different apple varieties. In the first case, the wine was obtained from two types of apples: Red Elstar and Vilmuta. In the second case, the wine was obtained from mixture composed of four types of apples: Idared, Golden Delicious, Jonagold and Melrose. The aromatic profiles of obtained raw spirits were strongly influenced of desirable aromas of ethylesters which contribute to the flavour of the destillates with a pleasant fruity and flowery smell, indicative of the quality of the spirit. A headspace solid phase microextraction (HS-SPME) as the extraction technique and gas chromatography coupled with mass spectrometry was utilized for the determination of volatile compounds. It was shown that raw spirits obtained from mixed combination of Red Elstar and Vilmuta have more intense aroma than obtained from second mixture (Idared, Golden Delicious, Jonagold and Melrose). Ethyl nonanoate, ethyl 9-hexadecanoate, ethyl palmitate and 9,12-octadecanoic acid ethyl ester were detected only in raw spirits obtained from Red Elstar and Vilmuta. The aroma profile of the fractions obtained during the distillation was also investigated. The most intensive aroma was detected in the first fractions (heads). On the other side, the content of ethyl esters in middle fractions was lower than that in the first fractions.
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Oonjitti, Soraya, Arunsri Leejeerajumnean, Parinda Penroj, and Suched Samuhasaneetoo. "Key aroma compounds in Tom Yum Flavour." In 24TH TOPICAL CONFERENCE ON RADIO-FREQUENCY POWER IN PLASMAS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0121934.
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Narain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.
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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.
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Narain, Narendra, Anderson Santos Fontes, Maria Terezinha Santos Leite-Neta, Patricia Nogueira Matos, Hannah Caroline Santos Araújo, Monica Silva Jesus, and G. Rajkumar. "Aroma retention during drying of caja-umbu fruit pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7811.
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This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.
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Rajapakse, Umesh, Chamila Jayasinghe, Akila Dalpathadu, Darshika Pathiraja, and Sarath Nissanka. "Utilizing Tea Industry By-products to Improve Instant Tea Aroma." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vlzk1136.
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Refuse tea, industrially recognized as Broken Mixed Fannings (BMF) is the most economical raw material that can be used to manufacture instant black tea powder. The commercial interest lies in determining the ideal geographical regions to source BMF to produce instant tea with the desired quality. This study aimed to determine the effect of tea growing elevation on quality parameters of BMF and instant tea produced from BMF. Instant tea was prepared from BMF obtained from eight tea estates from the three growing elevation categories in Sri Lanka i.e., high grown (HG) ( > 600m MASL) , mid grown (MG) (300m-600m MASL) and low grown (LG) (< 300m MASL).Total polyphenol content (TPC) in both instant tea and BMF in HG regions were significantly higher (p< 0.05) than MG and LG regions. TPC of instant tea was significantly higher ( p< 0.05) than that of BMF. Haze value of instant tea from HG region was also significantly higher than that of MG and LG regions. A significant positive correlation (p< 0.05, r= 0.77) was also found between TPC and haze value in instant tea.Analysis of the aroma profile by HS-SPME/GC-MS revealed that 100 to 150 volatile compounds are present in the headspace of each instant tea and BMF samples. Major aroma compounds present in Ceylon black tea such as (Z)-3-hexenol, linalool, geraniol, phenylacetaldehyde and 2-phenylethyl alcohol were detected in BMF, but only a few of those compounds such as phenylacetaldehyde, 2-phenylethyl alcohol and benzyl alcohol remained in instant tea. Aroma profile analysis showed that the most important volatiles in tea have been lost due to evaporation and therefore possibilities exist to produce aroma condensates that resemble the aroma of Ceylon black tea as a byproduct when manufacturing instant tea.
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Takemoto, A., H. Maehara, T. Watanabe, and S. Itoh. "Extraction From Coffee Beans Using the Underwater Shock Wave." In ASME 2007 Pressure Vessels and Piping Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/pvp2007-26818.
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The coffee beverage widely liked all over the world as articles of taste is extracted from roasted and milled coffee beans. The aroma with volatility compounds is a feature of coffee. A lot of extraction methods of coffee were researched. In this research, the underwater shock wave loading was tried to the roasted coffee bean to improve the extraction efficiency. The coffee extracted from the hot water by the filter method after the underwater shock wave loading compared the amounts of the extraction by the freeze-drying processing. In addition, extracted the volatility compounds were compared by the gas chromatography analysis. As a result, the change in the content of an excellent effect of the extraction and a volatility compound was confirmed.
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Majdik, Alexandra. "STUDIES REGARDING ANALYSIS OF VOLATILE COMPOUNDS AND AROMA OF GOUDA CHEESE WITH SPICES." In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.026.
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Cordero, Chiara Emilia, Erica Liberto, Federico Stilo, Humberto Bizzo, Luis Cuadros Rodriguez, Simone Squara, and Stephen Reichenbach. "Artificial Intelligence smelling machines based on multidimensional gas chromatography: Capturing extra-virgin olive oil aroma blueprint and unique identity." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/okat9384.
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Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF MS) has been recently applied as core technology of a Sensomics-based expert system (SEBES) capable to predict key-aroma signatures of food without using human olfaction. The strategy, also referred to as Artificial Intelligence Smelling, conceptually opens many different opportunities for odorants pattern detection, accurate quantification avoiding time-consuming sample preparation/extraction steps, and samples sensory qualification/discrimination based on computer vision strategies.Â
The contribution illustrates the potentials of GC×GC platforms in the context of Artificial Intelligence Smelling for extra-virgin olive oils selected within high-quality productions from Italy and Brazil. In particular, by accurate quantification of key-aroma compounds and potent odorants strongly correlated to sensory defects, samples’ aroma bluperint is captured and used to discriminate oils based on their peculiar hedonic features.
The application of combined untargeted and targeted (UT) fingerprinting strategy of 2D-data patterns enables effective discrimination between oils produced in different Italian Regions and between oils from Italy and Brazil independently by processing technologies and olives cultivars. This identitation process has great potentials being an effective fingerprinting strategy while providing, at the same time, high level information on chemical composition as a detailed profiling.
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Ilze, Laukaleja, and Zanda Kruma. "Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.002.
Full textReports on the topic "Aroma compounds"
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Naim, Michael, Gary R. Takeoka, Haim D. Rabinowitch, and Ron G. Buttery. Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques. United States Department of Agriculture, October 2002. http://dx.doi.org/10.32747/2002.7585204.bard.
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The tomato, a profitable vegetable crop in both the USA and Israel, has benefited significantly from intensive breeding efforts in both countries, and elsewhere (esp. Holland). : Modem hybrids are highly prolific and resistant to a variety of major pests. They produce attractive, firm fruit for both processing and fresh-marketing. In all cases, however, reduction in flavor and aroma have occurred concomitantly with the increase in yield. Sugars-acids ratio dominate fruit taste, whereas aroma volatiles (potent at minute ppb and ppt levels) contribute to the total characteristic tomato flavor. An increase in sugars (1-2%) contributes significantly to tomato fruit taste. However, because of energy reasons, an increase in fruit sugars is immediately compensated for by a decrease in yield. Our main objectives were to: (a) pinpoint and identify the major impact aroma components of fresh tomato; (b) study the genetic and environmental effects on fruit aroma; (c) determine precursors of appealing (flavors) and repelling (off-flavors) aroma compounds in tomato. Addition of saturated salts blocked all enzymatic activities prior to isolation of volatiles by dynamic and static headspace, using solvent assisted flavor evaporation (SAFE) and solid phase micro-extraction (SPME) from highly favored (FA-612 and FA-624) and less preferred (R 144 and R 175) tomato genotypes. Impact aroma components were determined by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC- MS) and aroma extract dilution analysis (AEDA). The potent odorant (Z)-1,5-octadien-3-one, was identified for the first time in fresh tomato. From the ca. 400 volatile compounds in the headspace of fresh tomato, the following compounds are proposed to be impact aroma compounds: (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-phenylethanol, (E)-2-hexenal, phenyl acetaldehyde, b-ionone, b-damascenone, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (FuraneolR), (Z)-l,5-octadien-3-one, methional, 1-octen-3-one, guaiacol, (E,E)- and (E,Z)- 2,4-decadienal and trans- and cis-4,5-EPOXY -(E)-2-decenal. This confirms the initial hypothesis that only a small number of volatiles actually contribute to the sensation of fruit aroma. Tomato matrix significantly affected the volatility of certain impact aroma components and thus led to the conclusion that direct analysis of molecules in the headspace . may best represent access of tomato volatiles to the olfactory receptors. Significant differences in certain odorants were found between preferred and less-preferred cultivars. Higher consumer preference was correlated with higher concentrations of the following odorants: l-penten-3-one, (Z)-3-hexenal, (E,E)- and (E,Z)-2,4-decadienal and especially Furaneol, whereas lower consumer preference was associated with higher concentrations of methional, 3-methylbutyric acid, phenylacetaldehyde, 2-phenylethanol, and 2-isobutylthiazole. Among environmental factors (salinity, N source, growth temperature), temperature had significant effects on the content of selected aroma compounds (e.g., 3-methylbutanal, 1- penten-3-one, hexanal, (Z)-3-hexenal, (E)-2-hexenal, 2-isobutylthiazole, 6-methyl-5-hepten- 2-one, 1-octen-3-one, methional, 2-phenylethanal, phenyl acetaldehyde, and eugenol) in fresh tomatoes. Salt stress (20 mM NaCl) increased the content of odorants such as (Z)-3-hexenal, 2-phenylethanol and 3-methylbutanal in the R-144 cultivar whereas salinity had minor effects on 1-pentene-3-one, 2-isobutylthiazole and b-ionone. This fundamental knowledge obtained by comprehensive investigation, using modem chemical, sensory and agrotechnical methodology will assist future attempts to genetically modify the concentrations of key odorants in fresh tomatoes, and thus keep the tomato production of Israel and the USA competitive on the world market.
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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Dudareva, Natalia, Alexander Vainstein, Eran Pichersky, and David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, September 2007. http://dx.doi.org/10.32747/2007.7696514.bard.
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The specific objectives of approved proposal include to: 1. Elucidate the C6-C2 biochemical pathways leading to the biosynthesis of phenylacetaldehyde, phenylethyl alcohol and phenylethyl acetate in floral tissues of ornamentally important plants, pefunia and roses. 2. Isolate and characterrze genes responsible for the production of these C6-C2 compounds and those involved in the regulation of the pathway using genomic and transcriptomic tools. 3. Determine whether altering the expression of key genes of this pathway can result in changing the aroma characteristics of flowers. Aldehydes are intermediates in a variety of biochemical pathways including those involved in the metabolism of carbohydrates, vitamins, steroids, amino acids, benzylisoquinoline alkaloids, hormones, and lipids. In plants they are also synthesized in response to environmental stresses such as salinity, cold, and heat shock or as flavors and aromas in fruits and flowers. Phenylacetaldehyde along with 2-phenylethanol and its acetate ester, are important scent compounds in numerous flowers, including petunias and roses. However, little is known about the biosynthesis of these volatile compounds in plants. We have shown that the formation PHA and 2-phenylethanol from Phe does not occur via trans-cinnamic acid and instead competes with the key enzyme of phenypropanoid metabolism Pheammonia-lyase (PAL) for Phe utilization. Using functional genomic approach and comparative gene expression profiling, we have isolated and characterized a novel enzyme from petunia and rose flowers that catalyzes the formation of the Ca-Czcompound phenylacetaldehyde (PHA) from L-phenylalanine (Phe) by the removal of both the carboxyl and amino groups. This enzyme, designated as phenylacetaldehyde synthases (PAAS), is a bifunctional enzyme that catalyzes the unprecedented efficient coupling of phenylalanine decarboxylation to oxidation, generating phenylacetaldehyde, CO2, ammonia, and hydrogen peroxide in stoichiometric amounts. Down-regulation of PAAS expression via RNA interference-based (RNAi) technology in petunia resulted in no PHA emission when compared with controls. These plants also produced no 2-phenylethanol, supporting our conclusion that PHA is a precursor of 2-phenylethanol. To understand the regulation of scent formation in plants we have also generated transgenic petunia and tobacco plants expressing the rose alcohol acetyltransferase (RhAAT) gene under the control of a CaMV-35S promoter. Although the preferred substrate of RhAAT in vitro is geraniol, in transgenic petunia flowers, it used phenylethyl alcohol and benzyl alcohol to produce the corresponding acetate esters, not generated by control flowers. These results strongly point to the dependence of volatile production on substrate availability. Analysis of the diurnal regulation of scent production in rose flowers revealed that although the daily emission of most scent compounds is synchronized, various independently evolved mechanisms control the production, accumulation and release of different volatiles. This research resulted in a fundamental discovery of biochemical pathway, enzymes and genes involved in biosynthesis of C6-C2s compounds, and provided the knowledge for future engineering plants for improved scent quality.
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Porat, Ron, Anne Plotto, Elizabeth Baldwin, Gregory McCollum, Mary Lu Arpaia, David Obenland, and Efraim Lewinsohn. Identification of key aroma compounds and optimization of postharvest handling procedures in order to improve sensory quality of mandarins. United States Department of Agriculture, June 2014. http://dx.doi.org/10.32747/2014.7594400.bard.
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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
Full textAbstract:
An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
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Ibdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598171.bard.
Full textAbstract:
Global climate change and warming temperatures represent the greatest future challenge for global food production and quality. In this project, we will define the genetic factors of climate-associated taste deficiencies in carrot. Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. In recent years, carrot genotypes of different color with improved nutraceutical attributes have been developed. When exposed to high growth temperatures, carrots develop an undesired harsh and bitter taste caused by the accumulation of terpene metabolites. This taste deficiency represents a quality defect to carrot breeders and large- scale growers and needs to be minimized for successful marketing of carrot crops. Surprisingly, the genetic determinants of bitter and harsh flavor in carrot and their response to temperature stress are not well characterized. We started to elucidate these factors in different carrot cultivars by investigating the biosynthesis of volatile terpenes, which represent the predominant flavor compounds in carrots. Also, up to date we identified and characterized two terpenesynthase enzymes, one of which produces (E)-β- caryophyllene, a major terpene component in carrot root. Both TPSs may contribute to the observed variation in volatile terpene formation.
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Galili, Gad, Harry J. Klee, and Asaph Aharoni. Elucidating the impact of enhanced conversion of primary to secondary metabolism on phenylpropanoids secondary metabolites associated with flavor, aroma and health in tomato fruits. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597920.bard.
Full textAbstract:
• Targeted manipulating Phenylalanine (Phe) synthesis is one of the most powerful strategies to boost the biologically and economically important secondary metabolites, including phenylpropaniods, aromatic volatiles and specialized secondary metabolites. • Over-expression of the petunia MYB transcript factor, ODORANT1 (ODO1), results in significant alterations of the levels of specific phenylpropanoid compounds in plants. • Our previous studies indicated that ectopic expression of the feedback-insensitive AroG could break the bottleneck between primary and secondary metabolisms in tomato, thereby aiding in producing new tomato composition and identifying the unknown roles of multiple key regulators in specialized metabolism. Therefore, combining the AroG and ODO1 is of particular interest for elucidating the combined regulatory role of both of these genes in the Phe metabolic pathway, as well as generating tomato fruits that contain higher levels of secondary metabolites. • Here, we performed the LC-MS and GC-MS analyses on fruits of four tomato genotypes, namely, wild type tomato fruits as well as tomato fruits expressing the AroG, ODO1 and the combination of AroG plus ODO1 (AO) genotypes. Our results elaborated that the levels of many of the Phe-derived metabolites were predominately altered in fruits of the AO genotype, compared to tomato fruits expressing either AroG or ODO1 individually. The levels of most of these metabolites were significantly stimulated, such as Tyrosine (Tyr), coumaric acid and ferulic acid derived metabolites, but the levels of some important secondary metabolites were reduced in the AO transgenic genotypes as compared to either AroG or ODO1 lines. Nevertheless, our results also revealed that the levels of aromatic volatiles were obviously down regulated in the AO, compared to that in AroG transgenic fruits, but were boosted while compared to the wild type and ODO1 transgenic fruits. • Our results suggest that ODO1 expression may also have a negative effect on the production of some of the aromatic volatiles in tomato fruits, indicating that ODO1 acts as an important regulator of the shikimate pathway, which leads to the production of the aromatic amino acids and secondary metabolites derived from them. Key words: AroG, ODO1, tomato, metabolism, shikimate pathway
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Lewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, April 2001. http://dx.doi.org/10.32747/2001.7575277.bard.
Full textAbstract:
The main objectives of the research project were: 1. The manipulation, by genetic engineering techniques, of the terpenoid pathway in tomato fruit. Specifically, to test the hypothesis whether overexpression of linalool synthase in tomato fruits will result in the diversion of intermediates of the carotene biosynthetic pathway to linalool, demonstrating that linalool synthase is a key regulatory enzyme, and possibly improving tomato flavor. 2. The elucidation of the biochemical pathway leading to eugenol and methyl eugenol, and the manipulation of this pathway to determine key enzymes and to improve flavor in tomato. Background, conclusions and implications The different proportions of volatile components present in foods often determine their flavor properties. Two of the ten most important flavor compounds in tomatoes, linalool and eugenol, are emitted by the flowers of Clarkia breweri, (Onagraceae), a plant native to California, and are also present in sweet basil (Ocimum basilicum, Lamiaceae). We have studied the key enzymes and genes involved in the production of these flavorants. Linalool synthase, the key enzyme in linalool biosynthesis and its corresponding gene were isolated and characterized from Clarkia breweri. The gene was coupled to a fruit-specific tomato promotor (E8) and was used to transform tomatoes. The transgenic tomatoes produced S-linalool and 1-hydroxylinalool, compounds absent from the fruits of controls. The transgenesis did not adversely affect the overall appearance of the plants nor the levels of other terpenoids present such as carotenoids and vitamin E. Our work has proven that the terpenoid pathway in tomatoes can be modified by the introduction and expression of foreign genes coding for the enzymes controlling the production of monoterpenoid flavor compounds. We have also isolated novel enzymes and genes that are involved in the formation of eugenol and methyl eugenol from Clarkia breweri and basil. An EST library of basil glandular trichomes (the site of eugenol and methyl eugenol biosynthesis) was prepared. More than 1,200 genes have been preliminary characterized and a few of them have been confirmed by functional expression, to be involved in eugenol and methyl eugenol biosynthesis. These genes have augmented the still small repertoire of genes that are available to modify the aroma of agricultural produce by genetic engineering.
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Eyal, Yoram, Gloria Moore, and Efraim Lewinsohn. Study and Manipulation of the Flavanoid Biosynthetic Pathway in Citrus for Flavor Engineering and Seedless Fruit. United States Department of Agriculture, October 2003. http://dx.doi.org/10.32747/2003.7570547.bard.
Full textAbstract:
The proposal was aimed to identify and functionally characterize key genes/enzymes in the citrus flavanone neohesperidoside biosynthetic pathway and to use them as tools for metabolic engineering to decrease bitterness levels in grapefruit. The proposed section on fruit seediness was dropped as suggested by the reviewers of the proposal. Citrus flavor and aroma is composed of complex combinations of soluble and volatile compounds. The former includes mainly sugars, acids and flavanones, a subgroup of flavonoids that includes bitter compounds responsible for the bitter flavor of grapefruit and pummelo. Bitter species contain mostly bitter flavanone neohesperidosides, while non-bitter species contain mostly tasteless flavanone rutinosides. Both flavanone versions are diglycosides consisting of a rhamnose-glucose oligosaccharide a-linked at position 7 to the flavanone skeleton. However, in the bitter neohesperidosides the rhamnose is attached at position 2 of the glucose moiety, while in the tasteless rutinosides the rhamnose is attached at position 6 of the glucose moiety. Thus, the position of the rhamnose moiety, determined by the specificity of the last enzymes in the pathway- rhamnosyltransferase (1,2 or 1,6 specificity), is the determinant of the bitter flavor. Flavanones, like all flavonoids are synthesized via one of the branches of the phenylpropanoid pathway; the first committed step is catalyzed by the enzyme Chalcone synthase (CHS) followed by Chalcone isomerase (CHI). During the course of the work a key gene/enzyme in the biosynthesis of the bitter flavanones, a 1,2 rhamnosyltransferase (1,2RT), was functionally characterized using a transgenic cell-culture biotransformation system, confirming that this gene is a prime candidate for metabolic engineering of the pathway. This is the first direct functional evidence for the activity of a plant recombinant rhamnosyltransferase, the first confirmed rhamnosyltransferase gene with 1,2 specificity and the second confirmed rhamnosyltransferase gene altogether in plants. Additional genes of the flavanone pathway that were isolated during this work and are potential tools for metabolic engineering include (I) A putative 1,6 rhamnosyltransferase (1,6RT) from oranges, that is presumed to catalyze the biosynthesis of the tasteless flavanones. This gene is a prime candidate for use in future metabolic engineering for decreased bitterness and is currently being functionally characterized using the biotransformation system developed for characterizing rhamnosyltransferases. (2) A putative 7-0-glucosyltransferase presumed to catalyze the first glycosylation step of the flavanone aglycones. Silencing of gene expression in grapefruit was attempted using three genes: (1) The "upstream" flavonoid biosynthesis genes CHS and CHI, by antisense and co-suppression; and (2) The "downstream" 1,2R T, by an RNAi approach. CHS and CHI silencing resulted in some plants with a dramatically decreased level of the bitter flavanone neohesperidoside naringin in leaves. We have yet to study the long-term effect of silencing these genes on tree physiology, and on the actual bitterness of fruit. The effect of 1,2RT silencing on naringin content in grapefruit has yet to be examined, but a slow growth phenotype for these plants was noted. We speculate that silencing of the final glycosylation step of the flavanones delays their evacuation to the vacuole, resulting in accumulation of flavanones in the cytoplasm, causing inhibitory effects on plant growth. This speculation is yet to be established at the product level. Future metabolic engineering experiments are planned with 1,6RT following functional characterization.
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Aharoni, Asaph, Zhangjun Fei, Efraim Lewinsohn, Arthur Schaffer, and Yaakov Tadmor. System Approach to Understanding the Metabolic Diversity in Melon. United States Department of Agriculture, July 2013. http://dx.doi.org/10.32747/2013.7593400.bard.
Full textAbstract:
Fruit quality is determined by numerous genetic factors that affect taste, aroma, color, texture, nutritional value and shelf life. To unravel the genetic components involved in the metabolic pathways behind these traits, the major goal of the project was to identify novel genes that are involved in, or that regulate, these pathways using correlation analysis between genotype, metabolite and gene expression data. The original and specific research objectives were: (1) Collection of replicated fruit from a population of 96 RI lines derived from parents distinguished by great diversity in fruit development and quality phenotypes, (2) Phenotypic and metabolic profiling of mature fruit from all 96 RI lines and their parents, (3) 454 pyrosequencing of cDNA representing mRNA of mature fruit from each line to facilitate gene expression analysis based on relative EST abundance, (4) Development of a database modeled after an existing database developed for tomato introgression lines (ILs) to facilitate online data analysis by members of this project and by researchers around the world. The main functions of the database will be to store and present metabolite and gene expression data so that correlations can be drawn between variation in target traits or metabolites across the RI population members and variation in gene expression to identify candidate genes which may impact phenotypic and chemical traits of interest, (5) Selection of RI lines for segregation and/or hybridization (crosses) analysis to ascertain whether or not genes associated with traits through gene expression/metabolite correlation analysis are indeed contributors to said traits. The overall research strategy was to utilize an available recombinant inbred population of melon (Cucumis melo L.) derived from phenotypically diverse parents and for which over 800 molecular markers have been mapped for the association of metabolic trait and gene expression QTLs. Transcriptomic data were obtained by high throughput sequencing using the Illumina platform instead of the originally planned 454 platform. The change was due to the fast advancement and proven advantages of the Illumina platform, as explained in the first annual scientific report. Metabolic data were collected using both targeted (sugars, organic acids, carotenoids) and non-targeted metabolomics analysis methodologies. Genes whose expression patterns were associated with variation of particular metabolites or fruit quality traits represent candidates for the molecular mechanisms that underlie them. Candidate genes that may encode enzymes catalyzingbiosynthetic steps in the production of volatile compounds of interest, downstream catabolic processes of aromatic amino acids and regulatory genes were selected and are in the process of functional analyses. Several of these are genes represent unanticipated effectors of compound accumulation that could not be identified using traditional approaches. According to the original plan, the Cucurbit Genomics Network (http://www.icugi.org/), developed through an earlier BARD project (IS-3333-02), was expanded to serve as a public portal for the extensive metabolomics and transcriptomic data resulting from the current project. Importantly, this database was also expanded to include genomic and metabolomic resources of all the cucurbit crops, including genomes of cucumber and watermelon, EST collections, genetic maps, metabolite data and additional information. In addition, the database provides tools enabling researchers to identify genes, the expression patterns of which correlate with traits of interest. The project has significantly expanded the existing EST resource for melon and provides new molecular tools for marker-assisted selection. This information will be opened to the public by the end of 2013, upon the first publication describing the transcriptomic and metabolomics resources developed through the project. In addition, well-characterized RI lines are available to enable targeted breeding for genes of interest. Segregation of the RI lines for specific metabolites of interest has been shown, demonstrating the utility in these lines and our new molecular and metabolic data as a basis for selection targeting specific flavor, quality, nutritional and/or defensive compounds. To summarize, all the specific goals of the project have been achieved and in many cases exceeded. Large scale trascriptomic and metabolomic resources have been developed for melon and will soon become available to the community. The usefulness of these has been validated. A number of novel genes involved in fruit ripening have been selected and are currently being functionally analyzed. We thus fully addressed our obligations to the project. In our view, however, the potential value of the project outcomes as ultimately manifested may be far greater than originally anticipated. The resources developed and expanded under this project, and the tools created for using them will enable us, and others, to continue to employ resulting data and discoveries in future studies with benefits both in basic and applied agricultural - scientific research.