An insight into key volatile compounds in acerola (<i>Malpighia emarginata</i> DC.) pulp based on their odour activity values and chemometric evaluation

Nogueira, Juliete Pedreira; Siqueira, Airla Carla Pires de; Sandes, Rafael Donizete Dutra; Galvão, Mércia de Sousa; Neta, Maria Terezinha Santos Leite; Narain, Narendra

doi:10.1039/c8ay01427b

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…Under laboratory-scale fermentation, the content of 3-methyl-3-buten-1-ol, 1-hexanol and 2-heptanol increased on day 7 of fermentation and then decreased. The content of 3-methyl-3-buten-1-ol (odor threshold 550 μg/L), which gave the juice an herbaceous aroma [ 41 ], increased from 3.52 % (F0) to 5.57% (L7). The content of 1-hexanol, described as a “sweet alcohol” aroma [ 16 ], increased sharply from 0.05% (F0) to 18.31% (L7) in laboratory-scale fermentation, and dropped to a low of 0.04% at 63 days.…”

Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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“…Linalool is an important chemical fragrance, frequently used in scented products because of its fresh, flowery odour [42]. On the other hand, 1,8-cineole is classified as insect repellents defined as a substance causing insects to turn away from it or reject it as food [43].…”

Section: Phytochemical Analysismentioning

confidence: 99%

Reconsidering Hydrosols as Main Products of Aromatic Plants Manufactory: The Lavandin (Lavandula × intermedia) Case Study in Tuscany

et al. 2020

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The present work evaluates for the first time two Lavandin (Lavandula × intermedia Emeric ex Loisel.) aromatic waters obtained from different plant organs, the flowers and the stems. Both extracts were analysed by GC-MS, which indicates semi-quantitative differences between the major metabolites including linalool, 1,8-cineole, camphor, linalyl acetate and 4-terpineol. 1H-NMR and LC-MS investigation confirmed the presence of these compounds. Moreover, behavioural tests with the food insect pest Tribolium confusum (Coleoptera Tenebrionidae) showed a good repellency for both hydrosols extracts with RD50 values of 3.6 and 3.3 µL·cm−2 for the flowers and stems, respectively; at the higher concentrations, however, the hydrosol extract from the flowers is expected to be more effective than the one from the stems. The effect of the flowers and stems aromatic water of Lavandin on seed germination of Raphanus sativus was also evaluated. Results showed that seed germination was completely inhibited by flowers hydrolate, having a possible application as natural herbicide. The overall experience with these Lavandin extracts indicates the potential of improved hydrolates to become the main distillation products, rather than by-products, of the aromatic plants manufacturing; this stimulates further discussions about the potential positive impacts that such a shift could have in the context of ecopharmacognosy.

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“…As shown in Figure 1A, ketones (38.41%) and hydrocarbons (49.56%) were the predominant volatile components in BFM samples, whereas acids (ranged from 41.95% to 80.48%) were the main constituents in the fermented samples. In addition, for BFM, STs2, LB8, LL28, LB531, LC475, and LP45 samples, 35,35,35,28,31,27, and 29 volatile compounds were found, respectively (Figure 1B). High amounts of ketones (7)(8)(9) were detected in all samples.…”

Section: Distribution Of Volatiles In Milks Fermented By Different Starter Culturesmentioning

confidence: 96%

“…PCA is a projection technique, the goal of which is to reduce large amounts of data and represent them efficiently in a graphical form. HCA is a clustering technique complementary to PCA, which groups a dataset by similarities or dissimilarities [35].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Zhang

Liu

et al. 2020

Molecules

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The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks.

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An insight into key volatile compounds in acerola (Malpighia emarginata DC.) pulp based on their odour activity values and chemometric evaluation

Abstract: HS-SPME and purge-and-trap were employed for the extraction of volatiles from acerola pulp and suggested key aroma compounds by their OAVs.

Cited by 6 publications

References 31 publications

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Reconsidering Hydrosols as Main Products of Aromatic Plants Manufactory: The Lavandin (Lavandula × intermedia) Case Study in Tuscany

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

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