RIFM fragrance ingredient safety assessment, m-cresol, CAS Registry Number 108-39-4

Api, A.M.; Belsito, D.; Biserta, S.; Botelho, D.; Bruze, M.; Burton, G.A.; Buschmann, J.; Cancellieri, M.A.; Dagli, M.L.; Date, M.; Dekant, W.; Deodhar, C.; Fryer, A.D.; Gadhia, S.; Jones, L.; Joshi, K.; Kumar, M.; Lapczynski, A.; Lavelle, M.; Lee, I.; Liebler, D.C.; Moustakas, H.; Na, M.; Penning, T.M.; Ritacco, G.; Romine, J.; Sadekar, N.; Schultz, T.W.; Selechnik, D.; Siddiqi, F.; Sipes, I. G.; Sullivan, G.; Thakkar, Y.; Tokura, Y.

doi:10.1016/j.fct.2021.112043

Cited by 7 publications

(7 citation statements)

References 28 publications

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“…Ethyl lactate has a slightly buttery taste. [ 59 ] A previous study reported that ( E )–2‐hexenal, ( E )–2‐pentenal, and ( E )–2‐heptenal in HHHO were the characteristic aroma components of horse fat. The overall flavor of fat hotpot seasoning had an important influence.…”

Section: Resultsmentioning

confidence: 99%

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Han

Wan

et al. 2023

Euro J Lipid Sci & Tech

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Hotpot is a distinctive dish of East Asian cuisine, especially in China. Herein, headspace-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, and sensory evaluation are applied to compare the volatile organic compounds (VOCs) of four types of hotpot seasoning oils (HSOs) and establish their characteristic fingerprints. A total of 203 VOCs are detected by gas chromatography-mass spectrometry (GC-MS). Among them, linalool, anethole, and estragole contribute to the overall aroma of all four HSOs (relative odor activity value ≥ 0.1). Gas chromatography-ion mobility spectrometry (GC-IMS) results reveal that 77 VOCs are identified, comprising 19 terpenoids, 18 aldehydes, 14 alcohols, 13 esters, 6 ketones, 3 acids, 2 furans, 1 pyrazine, and 1 sulfide. Meanwhile, principal component analysis demonstrates that GC-IMS is an important tool for the rapid classification of hotpot seasonings. Finally, the sensory evaluation team concludes that the horse fat hotpot seasoning has promising development prospects. This study validates the applicability of GC-IMS and GC-MS for distinguishing VOCs in hotpots, and the findings provide a theoretical basis for flavor differentiation in HSOs. Practical Applications: Horse oil is significantly lower in cholesterol than butter, and thus possesses potential benefits for human health. This study provides a basis to produce horse oil hotpots and a reference for identifying the VOCs in HSOs.

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Section: Resultsmentioning

confidence: 99%

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Han

Wan

et al. 2023

Euro J Lipid Sci & Tech

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“…Limonene-1,2-epoxide is a very useful intermediate in organic synthesis, which can obtain a series of important organic compounds through ring-opening reaction with a variety of nucleophiles, and these compounds are widely used in medicine and flavors (Souto et al, 2020). P-tolualdehyde and Salicylaldehyde are also important spice components and are widely used as intermediates in organic synthesis (Realini et al, 2017;Api et al, 2021). Oat increases the content of these metabolites in rumen digesta, while the addition of certain metabolites (such as Limonene, Nonadienal) to feed can improve the meat texture by increasing the content of total volatile fatty acids in rumen and changing the composition of fatty acids, increasing the consumer's preference and its economic return (Jiang and Xiong, 2016;Realini et al, 2017;Van Houcke et al, 2017;Temmar et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Effects of oat (Avena sativa L.) hay diet supplementation on the intestinal microbiome and metabolome of Small-tail Han sheep

Wang²,

Fu³

et al. 2022

Front. Microbiol.

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Supplementation of the sheep diet with oats (Avena sativa L.) improves animal growth and meat quality, however effects on intestinal microbes and their metabolites was not clear. This study aimed to establish the effect of dietary oat supplementation on rumen and colonic microbial abundance and explore the relationship with subsequent changes in digesta metabolites. Twenty Small-tail Han sheep were randomly assigned to a diet containing 30 g/100 g of maize straw (Control) or oat hay (Oat). After 90-days on experimental diets, rumen and colon digesta were collected and microbial diversity was determined by 16S rRNA gene Illumina NovaSeq sequencing and metabolomics was conducted using Ultra-high performance liquid chromatography Q-Exactive mass spectrometry (UHPLC-QE-MS). Compared to Control group, oat hay increased the abundance of Bacteroidetes and Fibrobacteres as well as known short-chain fatty acid (SCFA) producers Prevotellaceae, Ruminococcaceae and Fibrobacteraceae in rumen (p < 0.05). In rumen digesta, the Oat group showed had higher levels of (3Z,6Z)-3,6-nonadienal, Limonene-1,2-epoxide, P-tolualdehyde, and Salicylaldehyde compared to Control (p < 0.05) and these metabolites were positively correlated with the abundance of cecal Prevotellaceae NK3B31. In conclusion, supplementation of the sheep diet with oat hay improved desirable microbes and metabolites in the rumen, providing insight into mechanisms whereby meat quality can be improved by oat hay supplementation.

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“…Moreover, despite being nonsensitizing in the LLNA, some aromatic aldehydes have been identified as potential sensitizers by human patch tests. 11 −13 In summary, LLNA and human sensitization data for aromatic aldehydes are very different and sometimes also contradicting, 14 calling for further analyses of the chemical reactions underlying the MIE, which may help to understand their skin sensitization potential and potency.…”

Section: ■ Introductionmentioning

confidence: 99%

Amino Chemoassay Profiling of Aromatic Aldehydes–Unraveling Drivers of Their Skin Sensitization Potency

Böhme

Ulrich

Schüürmann

2023

Chem. Res. Toxicol.

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Aromatic aldehydes are ubiquitous in humans’ everyday life. As aldehydes, they can form imines (Schiff bases) with amino groups of skin proteins, leading to immune response-triggered allergic contact dermatitis. Many known aromatic aldehydes are considered as weak or nonsensitizers, but others like atranol and chloratranol, two components of the fragrance oak moss absolute, show strong sensitization potency. This large discrepancy in potency and, in particular, the underlying reaction mechanisms are only little understood so far. To reduce this knowledge gap, our chemoassay employing glycine-para-nitroanilide (Gly-pNA) as an amino model nucleophile was applied to 23 aromatic aldehydes. The determined Gly-pNA second-order rate constants for imine formation (k 1 ≤ 2.85 L·mol–1·min–1) and the imine stability constant (K ≤ 333 L·mol–1) are on the lower end of the known amino reactivity scale for aldehydes, confirming many aromatic aldehydes as less potent sensitizers in line with animal and human data. The substantially higher sensitization potency of atranol and chloratranol, in turn, is reflected by their unique reaction chemistry profiles, inter alia, identifying them as cross-linkers able to form thermodynamically more stable epitopes with skin proteins (despite low formation kinetics, k 1). The discussion further includes a comparison of experimentally determined k 1 values with computed reactivity data (Taft σ*), the impact of the substitution pattern of the aryl ring on the reactivity with Gly-pNA, and analytically determined adduct patterns. Overall, this work provides new insights into the reaction of aromatic aldehydes with amino groups under aqueous conditions and fosters a better understanding of the chemistry underlying skin sensitization.

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RIFM fragrance ingredient safety assessment, m-cresol, CAS Registry Number 108-39-4

Cited by 7 publications

References 28 publications

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Effects of oat (Avena sativa L.) hay diet supplementation on the intestinal microbiome and metabolome of Small-tail Han sheep

Amino Chemoassay Profiling of Aromatic Aldehydes–Unraveling Drivers of Their Skin Sensitization Potency

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