Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Xiao, Zuobing; Chen, Linian; Zhu, Jiancai; Zhang, Jun; Deng, Jianming

doi:10.1007/s12161-021-02001-8

Cited by 17 publications

(13 citation statements)

References 47 publications

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“…Notably, two sulfur-containing compounds, 3-(methylthio) propyl acetate and ethyl 3-(methylthio) propionate, were first identified in soy sauce; their aromas were described as fruity, sulfur and garlic, and meaty, onion and fruity, respectively [ 23 , 24 ]. Since these two substances were identified only in HHP-treated samples, it was inferred that HHP treatment promoted the oxidation of 3-(methylthio) propanol and 3-(methothio) propanal to produce 3-(methothio) propanic acid, which promoted the esterification reaction of 3-methothiopropanic acid with ethanol to form ethyl 3-(methylthio) propionate.…”

Section: Resultsmentioning

confidence: 99%

“…Meanwhile, part of 3-(methylthio) propanol reacted with acetic acid to form 3-(methylthio) propyl acetate. Due to its OAV (greater than 1), ethyl 3-(methylthio) propionate was defined as a main aroma-active compound, and it has also been reported to be an aroma-active compound in pineapple by Xiao et al, (2021) [ 23 ]. However, 3-(methylthio) propyl acetate was identified in wine with ignorable influence on aroma by Moreira et al, (2010) [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“… Aroma descriptions: 1 obtained from GC-O in this study; 2 taken from references: [ 3 , 5 , 23 , 24 ]; 3 aroma descriptions based on Flavornet ( , accessed on 10 February 2022) and TGSC information system ( , accessed on 12 February 2022). un unavailable.…”

Section: Figurementioning

confidence: 99%

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Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Zhang

et al. 2022

Foods

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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Zhang

et al. 2022

Foods

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“…The contribution of aroma compounds was principally dependent on OAV [46]. The component of OAV ≥ 1 is the main aroma component of EO, and the compound of 0.1 ≤ OAV < 1 plays a role in aroma modification [19].…”

Section: Aroma Profilementioning

confidence: 98%

Application of GC × GC coupled with TOF–MS for the trace analysis of chemical components and exploration the characteristic aroma profile of essential oils obtained from two tree peony species (Paeonia rockii and Paeonia ostii)

Yuan

et al. 2021

Eur Food Res Technol

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Tree peony essential oil (EO) is a critical material for flavor and function in the industrial fields of perfume, medicine and food. To conduct an overall analysis of different varieties of tree peony EOs, the composition, aroma characteristics and antioxidant activity of ZiBan and FengDan EOs were analyzed by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF/MS) and the odor activity value (OAV). A total of 151 and 123 compounds were identified in ZiBan and FengDan EOs, respectively, in which ZiBan EO was characterized by alcohol, alkane and acid, and FengDan EO was represented by aldehyde, alcohol and terpene. Nevertheless, there were great differences in the content of coexisting substances in the two kinds of EOs. The aroma result indicated that the characteristic aroma and intensity of the two kinds of tree peony EOs were completely different; the aroma of ZiBan EO was mainly composed of fruity and floral aromas, whereas that of FengDan EO primarily consisted of fruity, fatty, grass and floral odors. The antioxidant activities of ZiBan EO was better than that of FengDan EO. The total antioxidant activities of ZiBan and FengDan EOs were found to be 0.020 mg Vc/mL EO and 0.003 mg Vc/mL EO, while the DPPH radical scavenging abilities of ZiBan and FengDan EOs were 24.77% and 21.60%, respectively.

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“…Recently, Niu et al reported an enhancing or synergistic effect of perceptual interaction between ethyl-ester aroma compounds in Langjiu [46]. Xiao et al studied the evaluation of the interaction between esters and sulfur compounds in pineapple, suggesting enhancement, masking, and synergistic effects [47]. Miyazawa reported that specific compounds (carboxylic acids (C1, C2, and C4) under odor threshold values) affect other aroma compounds and increase coffee aroma intensities [48][49][50][51].…”

Section: Validation Of the Sensory Effect Of Mecs In Coffee Brewsmentioning

confidence: 99%

Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

et al. 2021

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This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Cited by 17 publications

References 47 publications

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Application of GC × GC coupled with TOF–MS for the trace analysis of chemical components and exploration the characteristic aroma profile of essential oils obtained from two tree peony species (Paeonia rockii and Paeonia ostii)

Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

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