Study on the release and sensory perception of encapsulated <scp>d</scp>‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

Lotfabadi, Shahrzad Vatankhah; Mortazavi, Seyed Ali; Yeganehzad, Samira

doi:10.1002/fsn3.1372

Cited by 14 publications

(4 citation statements)

References 59 publications

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“…Regarding the volatile components associated with "clean and refreshing", the prominent constituents encompassed D-limonene, hexahydrofarnesyl acetone, nonanal, hotrienol, (E)-3-penten-2-one, benzyl alcohol, dibutyl phthalate, δ-cadinene, muurolol, τ-cadinol acetate, and 1-ethylpyrrole. Among them, D-limonene has a lemon-like aroma as one of the main aroma components in citrus plants [38] and has been proven to evoke fresh, citrusy [39], and grassy [5] aromas in green teas. Similarly, nonanal, which possesses grassy, citrus, and green characteristics, emerged as a noteworthy aroma-active component in green tea [40].…”

Section: The Relationship Between Sensory Attributes and Chemical Con...mentioning

confidence: 99%

Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars

Guo,

Shen,

et al. 2023

Plants

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Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The “mellow” taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the “astringent” taste. “Kokumi” contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a “pure” and “clean and refreshing” aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the “chestnut” flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the “fresh” flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.

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Section: The Relationship Between Sensory Attributes and Chemical Con...mentioning

confidence: 99%

Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars

Guo,

Shen,

et al. 2023

Plants

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“…Lollipop (rock) sugar (Fig. 4) is irregularly shaped single crystals, similar to small lollipops [21]. They are white, brown or golden in color, crystals, translucent and very hard.…”

Section: Analysis Of the Range Of Sugar Used In Restaurant Technologymentioning

confidence: 99%

Sugar in the hospitality industry

Samilyk

Паска

2023

Eureka: LS

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This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry

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“…For other aromatic compounds imparted with the drying power, we can cite some aldehyde and ketones such as Decanal, Butanal-2-methyl, Isovaleraldehyde (3-methylbutanal), 5-Ethoxydihydro-2(3H)-furanone, 5-Methyl-2(5H)-furanone, H-pyrrol-2-yl-Ethanone, and Pyran-4-one (Table 9) which are mostly food flavorings. D-Limonene presence contributed to give a pleasant lemon-like odor [78,79] to the dried tree tomato fruit samples. Apart from the citrus aroma, the dried tree tomato fruit also possessed other chemical compositions, such as p-cimene, myrcene, α-pinene, Carene-1S-3R-6R-gamma-terpinene, and phellandrene which gives a herbacious, pine, and woody aroma and flavor [80,81].…”

Section: The Aroma Profile Of the Dried Tree Tomatoesmentioning

confidence: 99%

Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study

Ndisanze

Koca

2022

Processes

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In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.

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Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

Cited by 14 publications

References 59 publications

Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars

Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars

Sugar in the hospitality industry

Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study

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