Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

Amanpour, Asghar; Kelebek, Haşim

doi:10.1007/s11694-017-9522-5

Cited by 19 publications

(14 citation statements)

References 29 publications

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“…In the current study, a cardboard sniffing strip (Granger‐Veyron, Lyas, France) was applied to determine the representativeness of the aroma extracts. The extant literature shows that the cardboard strips are suitable for the representativeness test of some oils and spices . For the representativeness tests, a 10 mL of argan oil aroma extract was poured in a labeled 25 mL brown flask as a reference.…”

Section: Methodsmentioning

confidence: 99%

“…The extant literature shows that the cardboard strips are suitable for the representativeness test of some oils and spices. [19,20] For the representativeness tests, a 10 mL of argan oil aroma extract was poured in a labeled 25 mL brown flask as a reference. The aromatic extracts of argan oil were adsorbed by a cardboard strip to perform a comparison for representativeness test.…”

Section: Panel Preparation and Presentation Of The Samplesmentioning

confidence: 99%

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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Sevindik

Amanpour

Sarhir

et al. 2019

Euro J Lipid Sci & Tech

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The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcohols and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution analysis of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5‐dimethyl‐3‐ethylpyrazine and 2,3‐diethyl‐5‐methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well‐known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil's aromatic extract isolated by purge and trap methodology is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by analysis and characterization of those compounds via gas chromatography–mass spectrometry‐olfactometry (GC‐MS‐O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma‐active compounds using the aroma extract dilution analysis technique. The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

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Section: Methodsmentioning

confidence: 99%

Section: Panel Preparation and Presentation Of The Samplesmentioning

confidence: 99%

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Sevindik

Amanpour

Sarhir

et al. 2019

Euro J Lipid Sci & Tech

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“…In this work, a cardboard sniffing strip (Granger-Veyron, Lyas, France) was used to investigate the properties of the aroma extracts provided by the purge and trap extraction method. In previous studies, cardboard strips have been used for the representativeness tests of olive oil [ 15 ], dill, and savory spice [ 16 ] extracts. As a reference, 5 mL of black cumin seed extract was placed in a brown coded flask (25 mL) for representativeness tests.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Kesen

Amanpour

Sarhir

et al. 2018

Foods

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Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 µg kg−1. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 µg kg−1, followed by isobutanoic acid (FD = 512 with a concentration of 218 µg kg−1) and contributed a powerful aroma and a cheesy characteristic odor.

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“…Also the application of SAFE method has shown better reproducibility for the quantitative analysis of wide volatile compounds in sweet cream butter in different conditions of storage and packaging material than other methods (Lozano et al 2007). Additionally, in other different foodstuffs, SAFE method has already indicated its reliability for the extraction of aroma components in saffron, dill and savory spices (Amanpour et al 2015(Amanpour et al , 2017 and orange juice (Beuttner and Schieberle 1999). The scores of 69.3, 68.0, 42.6 and 51.8 mm on strips of 100-mm unstructured scale exhibited the intensities of the acquired aromatic extracts by the SAFE, SDE, SPE and LLE methods, respectively.…”

Section: Intensity and Similarity Evaluation Of Aromatic Extractmentioning

confidence: 99%

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

2019

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Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.

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Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

Cited by 19 publications

References 29 publications

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

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