Stereoisomeric flavour compounds. LXX: 1-p-menthene-8-thiol: Separation and sensory evaluation of the enantiomers by enantioselective gas chromatography-olfactometry

1995 ◽  
Vol 6 (5) ◽  
pp. 255-257 ◽  
Author(s):  
Detmar Lehmann ◽  
Armin Dietrich ◽  
Uwe Hener ◽  
Armin Mosandl
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Flavour Compounds ◽  
Gas Chromatography Olfactometry ◽  
Enantioselective Gas Chromatography

scholarly journals Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4473 ◽  
Author(s):  
Ting Zhang ◽  
Hui Ni ◽  
Xu-Jian Qiu ◽  
Ting Li ◽  
Liang-Zhen Zhang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Gas Chromatography Mass Spectrometry ◽  
High Quality ◽  
Volatile Chemicals ◽  
Negative Factor ◽  
Validation Experiment ◽  
Gas Chromatography Olfactometry ◽  
Interaction Approach

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

scholarly journals Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique

2003 ◽  
Vol 83 (14) ◽  
pp. 1455-1462 ◽  
Author(s):  
Deborah S Garruti ◽  
Maria Regina B Franco ◽  
Maria Aparecida A P da Silva ◽  
Nat�lia S Janzantti ◽  
Gisele L Alves
Keyword(s):  
Gas Chromatography ◽  
Anacardium Occidentale ◽  
Flavour Compounds ◽  
Gas Chromatography Olfactometry ◽  
Cashew Apple ◽  
Volatile Flavour

scholarly journals Chemical Composition, Enantiomeric Distribution, and Sensory Evaluation of the Essential Oils Distilled from the Ecuadorian Species Myrcianthes myrsinoides (Kunth) Grifo and Myrcia mollis (Kunth) DC. (Myrtaceae)

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 511 ◽  
Author(s):  
Montalván ◽  
Peñafiel ◽  
Ramírez ◽  
Cumbicus ◽  
Bec ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Enantiomeric Excess ◽  
Gas Chromatography Mass Spectrometry ◽  
Enantiomerically Pure ◽  
Flame Ionization ◽  
Gas Chromatography Olfactometry ◽  
Germacrene D ◽  
Enantioselective Gas Chromatography

The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC-FID), enantioselective gas chromatography, and gas chromatography-olfactometry (GC-O). A total of 58 compounds for Myrcianthes myrsinoides essential oil (EO) and 22 compounds for Myrcia mollis EO were identified and quantified by GC-MS with apolar and polar columns (including undetermined components). Major compounds (>5.0%) were limonene (5.3%–5.2%), 1,8-cineole (10.4%–11.6%), (Z)-caryophyllene (16.6%–16.8%), trans-calamenene (15.9%–14.6%), and spathulenol (6.2%–6.5%). The enantiomeric excess of eight chiral constituents was determined, being (+)-limonene and (+)-germacrene D enantiomerically pure. Eight components were identified as determinant in the aromatic profile: α-pinene, β-pinene, (+)-limonene, γ-terpinene, terpinolene, linalool, β-elemene and spathulenol. For M. mollis, the major compounds (>5.0%) were α-pinene (29.2%–27.7%), β-pinene (31.3%–30.0%), myrcene (5.0%–5.2%), 1,8-cineole (8.5%–8.7%), and linalool (7.7%–8.2%). The enantiomeric excess of five chiral constituents was determined, with (S)-α-pinene and (+)-germacrene D enantiomerically pure. The metabolites β-pinene, 1,8-cineole, γ-terpinene, terpinolene, linalool, and (E)-β-caryophyllene were mainly responsible for the aroma of the EO. Finally, the M. myrsinoides essential oil has an inhibitory activity for cholinesterase enzymes (IC50 of 78.6 μg/ml and 18.4 μg/ml vs. acethylcholinesterase (AChE) and butyrylcholinesterase (BChE) respectively). This activity is of interest to treat Alzheimer’s disease.

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

2011 ◽  
Vol 92 (4) ◽  
pp. 727-735 ◽  
Author(s):  
Takayuki Miyazaki ◽  
Anne Plotto ◽  
Elizabeth A Baldwin ◽  
José I Reyes-De-Corcuera ◽  
Fred G Gmitter Jr
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Gas Chromatography Olfactometry

scholarly journals Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3048
Author(s):  
Shuqi Wang ◽  
Yuan Chang ◽  
Bing Liu ◽  
Haitao Chen ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Phenylacetic Acid ◽  
Soya Bean ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry ◽  
Flavor Profile

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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