No abstract

ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.

No abstract

Lemons (Citrus limon) are a desirable citrus fruit grown and used globally in a wide range of applications. The main constituents of this sour-tasting fruit have been well quantitated and characterized. However, additional research is still necessary to better understand the trace volatile compounds that may contribute to the overall aroma of the fruit. In this study, Lisbon lemons (C. limon L. Burm. f. cv. Lisbon) were purchased from a grove in California, USA, and extracted by liquid-liquid extraction. Fractionation and multidimensional gas chromatography-mass spectrometry were utilized to separate, focus, and enhance unidentified compounds. In addition, these methods were employed to more accurately assign flavor dilution factors by aroma extract dilution analysis. Numerous compounds were identified for the first time in lemons, including a series of branched aliphatic aldehydes and several novel sulfur-containing structures. Rarely reported in citrus peels, sulfur compounds are known to contribute significantly to the aroma profile of the fruit and were found to be aroma-active in this particular study on lemons. This paper discusses the identification, synthesis, and organoleptic properties of these novel volatile sulfur compounds.

Grown predominantly in France, Ciflorette strawberries (Fragaria × ananassa ‘Ciflorette’) possess a well‐balanced fruity aroma and a sweet, creamy taste. The goal of this study was to better understand the chemical composition and key odourants of this unique fruit. Incorporating fractionation and multidimensional gas chromatography‐mass spectrometry (MDGC‐MS), the volatile constituents of Ciflorette strawberries are discussed for the first time from the large‐scale extraction of 100 kg of the pureed berries. A total of 24 volatile sulphur compounds were either absolutely confirmed by synthesis or tentatively identified from the different analyses. Three sulphur compounds were synthesized and described in nature for the first time: 1‐(methylthio)‐2,3‐butanedione, 3‐(acetylthio)‐hexanal and 2,6‐dipropyl‐3‐formyl‐5,6‐dihydro‐2H‐thiopyran. Finally, GC‐olfactometry (O) conducted by seven panelists led to the identification of 43 aroma‐active compounds in the strawberry extract. Copyright © 2015 John Wiley & Sons, Ltd.