Flavors and Aromas: Chemistry and Biological Functions

Forney, Charles F.; Song, Jun

doi:10.1002/9781119158042.ch24

Cited by 11 publications

(15 citation statements)

References 174 publications

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“…They are responsible for the unique aroma and flavor of berries, playing an important role in sensory perception [ 11 , 12 ]. Fruit volatile compounds mainly comprise diverse classes of chemicals, including acids, esters, alcohols, aldehydes, ketones, furans, lactones and terpenes [ 13 ]. Aroma is a complex mixture of many volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Brownmiller

Stebbins

et al. 2020

Antioxidants

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Berries are a rich source of phytochemicals, especially phenolics well known for protective activity against many chronic diseases. Berries also contain a complex mixture of volatile compounds that are responsible for the unique aromas of berries. However, there is very limited information on the composition and potential health benefits of berry volatiles. In this study, we isolated phenolic and volatile fractions from six common berries and characterized them by HPLC/HPLC-MS and GC/GC-MS, respectively. Berry phenolic and volatile fractions were evaluated for an anti-inflammatory effect using lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells by measuring levels of pro-inflammatory cytokines and the nuclear factor-kappa B (NF-κB) signaling pathway. Results showed that LPS-induced excessive production of nitric oxide (NO), prostaglandin E2 (PGE2), cyclooxygenase-2 (COX-2), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), which were inhibited by berry phenolic and volatile extracts. Moreover, berry phenolic and volatile extracts reduced the nuclear translocation of NF-κB by blocking the phosphorylation of p65 and degradation of IκBα. These findings showed that berry volatiles from six berries had comparable anti-inflammatory effects to berry phenolics through the suppression of pro-inflammatory mediators and cytokines expression via NF-κB down-regulation, despite being present in the fruit at a lower concentration.

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Section: Introductionmentioning

confidence: 99%

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Brownmiller

Stebbins

et al. 2020

Antioxidants

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“…Throughout the world, citrus flavors are some of the most important flavors in the global market [20]. In this sense, fresh lemon peel can be used to obtain volatile compounds which give the characteristic citrus aroma and flavor [21,22]. For this, many citrus cultivars have been analyzed to identify their volatile profile [20].…”

Section: Introductionmentioning

confidence: 99%

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Aguilar-Hernández

Sánchez‐Bravo

Hernández

et al. 2020

Foods

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Citrus limon (L.) Burm is an important crop that grows between latitudes 30° North and 30° South, the main producers being China, the USA, Mexico, India, Brazil, and Spain. In Spain, lemon grows mainly in Mediterranean areas such as Murcia, Valencia, and Andalucía. The most cultivated varieties are “Fino” and “Verna”. In this study, five varieties of lemon, “Verna”, “Bétera”, “Eureka”, “Fino 49”, and “Fino 95” were evaluated on different rootstocks: three new Forner-Alcaide (“FA13”, “FA5”, “FA517”), Citrus macrophylla, Wester, and Citrus aurantium L. Hydrodistillation was used to obtain essential oil from fresh peels and then the volatile profile was studied by gas chromatography-mass spectrometry (GC-MS). A total of 26 volatile compounds were identified, limonene being the main one followed by β-pinene, γ-terpinene, sabinene, and α-pinene. The results revealed that Forner-Alcaide rootstocks (“FA5” > “FA517” > “FA13”) proved to be the best rootstocks for the aroma quality as they led to high volatile contents, followed by C. aurantium and C. macrophylla. Among the other varieties, the most aromatic one was “Eureka”. The whole trend was as follows (in decreasing order): “Eureka” > “Bétera” > “Fino 95” > “Verna” > “Fino 49”.

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“…The flavor of fruits and vegetables is configured by both non-volatile and volatile components ( 15 ), as both taste and olfaction contribute to the sensory perception of flavor ( 12 ). Thus the diverse mixture of volatiles responsible for aroma, also influences the perceived flavor of fruits and vegetables ( 25 ).…”

Section: Resultsmentioning

confidence: 99%

“…The taste of carob mainly depends on sugars and secondarily on tannins and phenolics ( 7 , 13 ), while carob aroma is configured by a combination of diverse volatile organic compounds (VOCs) including acids, esters, ketones, aldehydes, alcohols, and furans ( 14 ). Volatile compounds are usually present in low concentration, however wide variation may be encountered in the concentrations of individual volatile compounds ( 15 ). Each volatile compound has an odor threshold and a sensory descriptor that can be perceived by the human olfactory system ( 16 ).…”

Section: Introductionmentioning

confidence: 99%

“…The ripening process is a continuum that comprises the physiological, biochemical, compositional and sensory alternations occurring in the period from fruit setting (anthesis) to senescence ( 16 ). The changes in flavor metabolites during fruit development have been extensively studied in different plant species ( 12 , 15 ). The identity and relative quantity of the accumulating volatiles define the aroma profile of the fruit at progressive stages of ripening.…”

Section: Introductionmentioning

confidence: 99%

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Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes

et al. 2021

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Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively (r = 0.789; p < 0.001), both accumulated in immature carobs and decreased with progressive ripening, resulting in the attenuation of green grassy aroma. Conversely, acids increased with ripening and dominated the carob volatilome at full maturity, correlating negatively with aldehydes and alcohols (r = −0.835 and r = −0.950, respectively; p < 0.001). The most abundant VOC throughout ripening (17.3-57.7%) was isobutyric acid, responsible for the characteristic cheesy-acidic-buttery aroma of carob powder. The pleasurable aroma detected at the immature stages (RS2 and RS3) was traced to isobutyrate and methyl isobutyrate esters, rendering unripe green carob powder a potential admixture component for improving the aroma of novel food products. Lower altitude favored the accumulation of acids linked to less pleasant aroma, whereas isobutyric acid was more abundant at higher altitude. This constitutes a significant indication that higher altitude enhances the characteristic carob-like aroma and sensory quality of carob powder.

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Flavors and Aromas: Chemistry and Biological Functions

Cited by 11 publications

References 174 publications

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes

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