Extraction of volatile flavour compounds from butter oil in a low‐density polyethylene membrane pouch

Chongcharoenyanon, Busarin; Yamashita, Nami; Igura, Noriyuki; Noma, Satoshi; Shimoda, Mitsuya

doi:10.1002/ffj.3112

Cited by 8 publications

(8 citation statements)

References 19 publications

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“…2). Despite the high proportion of acids, we found that long‐chain fatty acids (C 12 ‐C 18 ) were the major acidic compounds of SFE‐derived FEOE, which had high odor thresholds (Kalua et al, 2007) and weak volatility that contributed less to the aroma (Chongcharoenyanon et al, 2012). In contrast, those olefins with characteristic herb aroma made up only 3.48% of the total compositions in SFE‐derived FEOE.…”

Section: Resultsmentioning

confidence: 91%

A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract

Chen

Yang

Zhou

et al. 2020

J Americ Oil Chem Soc

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Citron essential oil contains numerous healthbeneficial components, however, with relatively low level in plants. In this paper, the components and physicochemical properties of finger citron essential oil extract (FEOE) obtained by a novel continuous phase-transition extraction (CPE) were investigated and compared with those achieved by supercritical fluid extraction (SFE). Results indicated that CPE-derived FEOE significantly increased by 12% in yield compared to SFE-derived FEOE. Gas chromatograph -mass spectrometry (GC-MS) analysis showed that FEOE extracted by both methods contained acids, esters, olefins, and alcohols. However, aromatics and heterocycles were only found in CPE-derived FEOE. Moreover, the relative contents of acids and esters in CPE-derived FEOEdecreased in comparison with those in SFE-derived FEOE. On the other hand, the relative contents of olefins, alcohols, aromatic, and heterocycle compounds increased, suggesting a rich and multi-layered fragrance with plentiful characteristic aroma substances in CPEderived FEOE. In addition, FEOE extracted by CPE maintained strong antioxidant activity in a dose-dependent manner. Together, our results demonstrated that CPE could be a promising technology for essential oil extraction.Keywords Finger citron essential oil extract Á Continuous phase-transition extraction Á Supercritical fluid extraction Á GC-MS Á FTIR

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Section: Resultsmentioning

confidence: 91%

A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract

Chen

Yang

Zhou

et al. 2020

J Americ Oil Chem Soc

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“…In addition, the extraction of odorants is mostly accompanied by the extraction of lipids, often limiting the use of simple liquid–liquid extraction (LLE). Hence, flavor compounds in rapeseed oil require preseparation, such as the use of a membrane as a molecular sieve to separate triglycerides from the remaining oil constituents (Chongcharoenyanon et al., 2012). Not any existing solvent‐extraction approach provides complete isolation of flavor compounds.…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Zhang

Wu²,

Chen³

et al. 2021

Comp Rev Food Sci Food Safe

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As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma‐active as well as off‐flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty‐seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma‐active compounds are also proposed. Future flavor analysis techniques will evolve toward time‐saving, portability, real‐time monitoring, and visualization, which aims to obtain a “complete” flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma‐active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.

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“…Sci. 2023, 13 includes extensive syrup heating and drying-solidification steps with continuous agitation [1]. The thermal process, especially the final heating stage at temperatures between 100-140 • C, facilitates a non-enzymatic browning mechanism, known as the Maillard reaction, in the solidified mixture [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Asikin,

Nakaza,

Maeda

et al. 2023

Applied Sciences

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Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality.

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Extraction of volatile flavour compounds from butter oil in a low‐density polyethylene membrane pouch

Cited by 8 publications

References 19 publications

A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract

A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

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