Odor Thresholds of Various Unsaturated Branched Esters

Takeoka, Gary R.; Buttery, Ron G.; Ling, Louisa C.; Wong, Rosalind Y.; Dao, Lan; Edwards, R. H. T.; Berríos, José De J.

doi:10.1006/fstl.1998.0382

Cited by 15 publications

(5 citation statements)

References 18 publications

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“…The NMR data on the isosenecioates is summarized in Table 2; because 2D techniques indicated that protons of the alcohol moieties of isosenecioate esters 6 and 7 are practically isochronous with those of the dominant senecioates, for this part of the molecules, we have reported the observable signals of senecioates. The data compare well to that reported for other isosenecioates, 62,63 but minor discrepancies in chemical shift and signal shape were observed when making the comparison to phenethyl isosenecioate obtained by carbonylation. As of yet, we cannot explain this observation; disappointingly, a closer look at the supplied 1 H NMR spectrum 61 of 7 reveals signs of doctoring.…”

Section: Resultssupporting

confidence: 86%

New esters from the essential oil of dry flowers of elder (Sambucus nigra L.)

Raičević,

Mladenović,

Aćimović

et al. 2023

J Sci Food Agric

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BackgroundElder (Sambucus nigra L.) has relevance for the food, fragrance and pharmaceutical industries. Flowers of this species emit a very pleasant scent; for processing purposes, inflorescences are either collected from the wild or harvested from a cultivated crop. The study of elderflower‐derived volatiles bears both phytochemical and commercial importance.ResultsThree samples of dry elderflower essential oil obtained from laboratory‐scale hydrodistillations were analyzed. By use of GC‐MS, synthesis and NMR studies of chromatographic fractions of a distillation water extract prepared in a semi‐industrial scale steam distillation, a total of 252 constituents of the oil were identified; 115 compounds were not previously reported as elderflower volatiles, seven of which were new natural esters. Particularly interesting were those of isosenecioic (3‐methylbut‐3‐enoic) acid, as these were never before found in the plant kingdom.ConclusionWith these identifications, the known essential oil constituents accounted for 89.0–93.0% of the analyzed samples. While the number of known S. nigra flower‐derived volatiles is now quite high, further research, both analytical and olfactory, is needed to unveil all of the relevant contributions to the unique odor of elderflowers.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 86%

New esters from the essential oil of dry flowers of elder (Sambucus nigra L.)

Raičević,

Mladenović,

Aćimović

et al. 2023

J Sci Food Agric

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“…The odor activity value (OAV) was determined based on the odor thresholds in water obtained in the literature − and were grouped according to their odor descriptors. Radar plots were produced with the six most prominent odor descriptors: fruity, aldehydic, balsamic, fatty, waxy, and woody.…”

Section: Methodsmentioning

confidence: 99%

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

Maia,

Rodrigues,

Fernandes

2024

ACS Food Sci. Technol.

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Cashew apple juice is considered an exotic beverage in many parts of the world due to its unique fruity aroma, but it is very popular in some regions of South America, Africa, and Asia. The high concentration of fatty acids and styrene in cashew apple juice can give it an unpleasant balsamic note. To address this issue, this study proposes to use ultrasound processing to change the volatile compounds in the juice and improve its flavor. The results showed that sonication caused significant changes in the juice's volatile compounds. Ultrasound broke down fatty acids and esters by internal scission, forming short-chain esters, alcohols, and aldehydes. Specifically, there was a substantial decrease in volatile fatty acids (90%), fatty esters (73%), and aromatic hydrocarbons (13%), along with an increase in desired fruity short-chain esters (27%). The process also considerably reduced the concentration of styrene, partially mitigating the off-flavor caused by this compound.

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“…d Ong & Acree, 1998. e Buttery & Ling, 1998. f Rychlik, Schieberle, & Grosch, 1998. g Flath, Black, Guadagni, McFadden, & Schultz, 1967 Takeoka et al, 1998. i Takeoka, Buttery, Turnbaugh, & Teranishi, 1991 Kollmannsberger & Berger, 1992. k Equals 40% of the total amount that was injected on column.…”

Section: Olfactory Experiments Methodsmentioning

confidence: 99%

Modeling panel detection frequencies by queuing system theory: An application in gas chromatography olfactometry

Bult

Putten

Schifferatein

et al. 2004

Perception & Psychophysics

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In continuous vigilance tasks, the number of coincident panel responses to stimuli provides an index of stimulus detectability. To determine whether this number is due to chance, panel noise levels have been approximated by the maximum coincidence level obtained in stimulus-free conditions. This study proposes an alternative method by which to assess noise levels, derived from queuing system theory (QST). Instead of critical coincidence levels, QST modeling estimates the duration of coinciding responses in the absence of stimuli. The proposed method has the advantage over previous approaches that it yields more reliable noise estimates and allows for statistical testing. The method was applied in an olfactory detection experiment using 16 panelists in stimulus-present and stimulus-free conditions. We propose that QST may be used as an alternative to signal detection theory for analyzing data from continuous vigilance tasks.

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Odor Thresholds of Various Unsaturated Branched Esters

Cited by 15 publications

References 18 publications

New esters from the essential oil of dry flowers of elder (Sambucus nigra L.)

New esters from the essential oil of dry flowers of elder (Sambucus nigra L.)

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

Modeling panel detection frequencies by queuing system theory: An application in gas chromatography olfactometry

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