Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

Analysis of Relative Scent Intensity, Volatile Compounds and Gene Expression in Freesia “Shiny Gold”

Scent is one of the most important economic traits in Freesia hybrida. “Shiny Gold”, a popular cultivar in South Korea, is widely cultivated for its scent. The relative scent intensity of “Shiny Gold” was approximately 16% higher in full-bloomed flower when compared to the yellow bud stage, while tissue-specifically, tepals showed higher intensity in electronic-nose (e-nose) analysis. E-nose analysis also showed that the scent intensity of “Shiny Gold” was higher and lower than “10C3-424” and “10C3-894”, respectively, and was similar to “Yvonne”. These results correlated to those of the olfactory tests. In total, 19 volatile compounds, including linalool, β-ocimene, D-limonene, trans-β-ionone were detected in gas chromatography–mass spectrometry analysis. Among these, linalool was the major volatile compound, accounting for 38.7% in “Shiny Gold”. Linalool synthase and TPS gene expression corresponded to the scent intensity of the four cultivars, with the lowest expression in the “10C3-424”. TPS 2, TPS 3, TPS 5, TPS 6 and TPS 8 were highly expressed in both bud and flower in “Shiny Gold”, while the expression of TPS 4 was lower, relative to other TPS genes in both the flowering stages. These results may aid in enhancing scent composition in Freesia cultivars using marker-assisted selection.

Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

ABSTRACTVanilla beans were analyzed using biochemical methods, which revealed that glucovanillin disperses from the inner part to the outer part of the vanilla bean during the curing process and is simultaneously hydrolyzed by β-d-glucosidase. Enzymatic hydrolysis was found to occur on the surface of the vanilla beans. Transcripts of the β-d-glucosidase gene (bgl) of colonizing microorganisms were detected. The results directly indicate that colonizing microorganisms are involved in glucovanillin hydrolysis. Phylogenetic analysis based on 16S rRNA gene sequences showed that the colonizing microorganisms mainly belonged to theBacillusgenus.bglwas detected in all the isolates and presented clustering similar to that of the isolate taxonomy. Furthermore, inoculation of green fluorescent protein-tagged isolates showed that theBacillusisolates can colonize vanilla beans. Glucovanillin was metabolized as the sole source of carbon in a culture of the isolates within 24 h. These isolates presented unique glucovanillin degradation capabilities. Vanillin was the major volatile compound in the culture. Other compounds, such as α-cubebene, β-pinene, and guaiacol, were detected in some isolate cultures. ColonizingBacillusisolates were found to hydrolyze glucovanillin in culture, indirectly demonstrating the involvement of colonizingBacillusisolates in glucovanillin hydrolysis during the vanilla curing process. Based on these results, we conclude that colonizingBacillusisolates produce β-d-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation.

Secondary Metabolite Profile, Antioxidant Capacity, and Mosquito Repellent Activity ofBixa orellanafrom Brazilian Amazon Region

The Brazilian flora was widely used as source of food and natural remedies to treat various diseases.Bixa orellanaL. (Bixaceae), also known as annatto, urucù, or achiote, is a symbol for the Amazonian tribes that traditionally use its seeds as coloured ink to paint their bodies for religious ceremonies. The aim of this study was to investigate the volatile organic compounds (VOCs) profile ofB. orellanafresh fruits (in vivosampled), dried seeds, wood, bark, and leaves analyzed with Headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry. A screening on phenolic content (the Folin-Ciocalteu assay) and antiradical activity (DPPH assay) of seeds was also conducted. In addition, the repellent properties of seed extracts againstAedes aegyptiL. were investigated. Volatile compounds detected inB. orellanasamples consisted mainly of sesquiterpenes, monoterpenes, and arenes:α-humulene is the major volatile compound present in seed extracts followed by D-germacrene,γ-elemene, and caryophyllene.B. orellanaproved to be a good source of antioxidants. Preliminary data on repellency againstA. aegyptiof three different dried seed extracts (hexane, ethanol, and ethanol/water) indicated a significant skin protection activity. A protection of 90% and 73% for hexane and ethanol/water extracts was recorded.