Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Niu, Yunwei; Wang, Pinpin; Xiao, Qing; Mao, Haifang; Jun, Zhang

doi:10.3390/molecules25051083

Cited by 18 publications

(12 citation statements)

References 24 publications

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“…62% of the total volatile blend, followed by Nubaria cv FD with 9.8%, Table . ( Z )-3-Hexenyl-1-acetate has a unique green, sweet, and fruity odor and is considered among the principal odorant volatiles in mango fruits . Despite the similar climate for Sharqia governorate and Ismailia governorate, the Ismailia mango cvs showed the absence of such fragrant compounds.…”

Section: Resultsmentioning

confidence: 99%

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC–MS

et al. 2022

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The present study investigated the volatile organic compounds (VOCs) in 14 Egyptian mango specimens collected from three different regions and of different cultivars (cvs). VOCs were extracted via solid-phase microextraction, followed by gas chromatography–mass spectrometry analysis. The results obtained for sesquiterpene hydrocarbons’ qualitative abundance were represented by 28 peaks, whereas monoterpene hydrocarbons amounted for the highest levels in most of the mango cvs. Multivariate data analyses were employed for sample classification and identification of markers. Unsupervised principal component analysis revealed that “zebdia” cv from the three origins combined together being enriched in terpinolene. Moreover, supervised orthogonal partial least square-discriminant analysis identified β-terpinene and (Z)-geranylacetone in the premium “awees” cv. The impact of probiotic bacteria on mango juice aroma was further assessed revealing no potential changes in the composition. This study provides the first comprehensive insights into Egyptian mango aroma and reveals that the cv type overcomes the geographical origin in their aroma profile.

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Section: Resultsmentioning

confidence: 99%

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC–MS

et al. 2022

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“…The major compounds identified in the freeze-dried S. ramosissima include β-myrcene (2.26%), α-phellandrene (8.45%), p -cymene (8.80%), 1,8-cineole (38.73%), β-thujone (7.21%), α-thujone (2.31%), camphor (4.80%), and isobornyl acetate (8.17%). These terpenes and esters are responsible for odors described as herbaceous, fresh, and green [ 57 , 58 , 59 , 60 , 61 ], specifically 1,8-cineole that has an odor description of eucalyptus, spicy, and pepper. In addition, (Z,Z)-3,6-nonadien-1-ol was identified in the freeze-dried S. ramosissima (0.30%), which has been described as contributing to the odor of marine and seaweed of Mertensia maritima L. [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

et al. 2021

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Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.

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“… * [1] Leffingwell and Cantrell (2004), [2] National Library of Medicine (2021), [3] Niu et al. (2020), [4] Miller (2019). …”

Section: Resultsmentioning

confidence: 99%

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

Deba‐Rementeria

Estrada

Issa‐Issa

et al. 2022

Int J of Food Sci Tech

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To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% NaCl-3% inoculated sucrose brine for 10 days. Total soluble solids, pH, sugars and total aerobic and anaerobic counts were determined in the brines to characterise the process. The final products were characterised by instrumental texture, colour and volatile composition. The blanching pretreatment had a significant effect on the whole process and the final product characteristics. Anaerobic bacteria total counts were significantly higher in the blanched samples during the whole fermentation, and pH decreased significantly slower in these samples than in the rinsed ones. Rinsed samples were characterised by higher aerobic total counts, higher sucrose consumption and higher glucose, fructose and polyalcohols production. The texture was softer in the pretreated samples, probably due to the blanching process rather than the fermentation. The volatile composition was quite similar between samples, although it was different from one of the raw orange peels due to a significant decrease in various volatile compounds.

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Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Cited by 18 publications

References 24 publications

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC–MS

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC–MS

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

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