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1.
Food Chem ; 368: 130783, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34399174

RESUMO

A smartphone-based colorimetric sensor array system was established for discrimination of rice varieties having different geographical origins. Purposely, aroma profiling of nine rice varieties was performed using solid-phase microextraction gas chromatography-mass spectrometry. Alcohols, aldehydes, alkanes, ketones, heterocyclic compounds, and organic acids represent the abundant compounds. Colorimetric sensor array system produced a characteristic color difference map upon its exposure to volatile compounds of rice. Discrimination of rice varieties was subsequently achieved using principal component analysis, hierarchical clustering analysis, and k-nearest neighbors. Rice varieties from same geographical source were clustered together in the scatter plot of principal component analysis and hierarchical clustering analysis dendrogram. The k-nearest neighbors algorithm delivered optimal results with discrimination rate of 100% for both calibration and prediction sets using sensor array system. The smartphone-based colorimetric sensor array system and gas chromatography technique were able to effectively differentiate rice varieties with the advantage of being simple, rapid, and low-cost.


Assuntos
Oryza , Compostos Orgânicos Voláteis , Colorimetria , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise , Smartphone , Microextração em Fase Sólida , Compostos Orgânicos Voláteis/análise
2.
Food Chem ; 368: 130736, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34399179

RESUMO

To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis. Nine lactones were detected in these samples, and one of these lactones, γ-undecalactone, was identified in Cheddar cheese for the first time. The quantitative results showed that the concentration of lactones in these cheeses usually increased as the length of their maturity period increased. γ-Octalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-decalactone and δ-dodecalactone were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, with flavour dilution factors ranging from 2 to 128. Aroma recombination and omission experiments based on a newly developed deodorised Cheddar matrix further validated the important contributions of these lactones to the overall aroma of Cheddar cheeses. The addition of each lactone to aroma recombination models reduced the aroma intensity of sour and rancid properties to various extents and improved the acceptability of the overall flavour.


Assuntos
Queijo , Compostos Orgânicos Voláteis , Queijo/análise , Cromatografia Gasosa-Espectrometria de Massas , Lactonas , Odorantes/análise , Olfatometria , Extratos Vegetais , Compostos Orgânicos Voláteis/análise
3.
Food Chem ; 368: 130581, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34399180

RESUMO

Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages-break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50-13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43-22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27.


Assuntos
Odorantes , Solanum tuberosum , Culinária , Odorantes/análise , Óleos Vegetais/análise , Paladar
4.
Food Chem ; 369: 130801, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34450514

RESUMO

Volatile organic compounds (VOCs) emitted by food products are decisive for the perception of aroma and taste. The analysis of gaseous matrices is traditionally done by detection and quantification of few dozens of characteristic markers. Emerging direct injection mass spectrometry technologies offer rapid analysis based on a soft ionisation of VOCs without previous separation. The recent increase of selectivity offered by the use of several precursor ions coupled with untargeted analysis increases the potential power of these instruments. However, the analysis of complex gaseous matrix results in a large number of ion conflicts, making the quantification of markers difficult, and in a large volume of data. In this work, we present the exploitation of untargeted SIFT-MS volatile fingerprints of ewe PDO cheeses in a real farm model, using mixOmics methods allowing us to illustrate the typicality, the manufacturing processes reproducibility and the impact of the animals' diet on the final product.


Assuntos
Queijo , Compostos Orgânicos Voláteis , Animais , Queijo/análise , Feminino , Espectrometria de Massas , Odorantes , Reprodutibilidade dos Testes , Ovinos , Compostos Orgânicos Voláteis/análise
5.
Food Chem ; 369: 130850, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34461510

RESUMO

Recent studies have shown that mild to moderate iron chlorosis can have positive effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcohols, responsible for green-herbaceous aroma. A favourable reduction of pH and a betterment of parameters related to colour were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.


Assuntos
Anemia Hipocrômica , Vitis , Compostos Orgânicos Voláteis , Vinho , Fazendas , Frutas/química , Humanos , Ferro , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Vinho/análise
6.
Food Chem ; 369: 130920, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34461518

RESUMO

Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.


Assuntos
Ésteres , Aromatizantes , China , Fermentação , Aromatizantes/análise , Odorantes/análise , Paladar
7.
Food Chem ; 368: 130836, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34411862

RESUMO

The postharvest ripening stage is necessary for Torreya grandis (T. grandis) nuts to complete aromatic synthesis, which requires appropriate temperature and relative humidity (RH). Currently, scarce information is available regarding the changes in aroma profiles in T. grandis nuts and the relationship with their response to different environmental conditions. Therefore, the interaction of temperature (20 °C or 30 °C) and relative humidity (70% RH or 90% RH) was investigated on aromatic substances after harvest. The results showed that 56 aromatic components were detected by a gas chromatography-mass spectrometer (GC-MS) and mainly divided into five categories, among which terpenes were the most abundant (56.2-86.7%). Principal component analysis (PCA) showed that both temperature and humidity can affect the aroma composition, and terpenes were mainly influenced by humidity. Specifically, d-limonene occupied the largest proportion of terpenes (63.0-90.8%) and was significantly upregulated by high humidity.


Assuntos
Nozes , Taxaceae , Umidade , Odorantes , Temperatura
8.
Food Chem ; 368: 130812, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34419800

RESUMO

Blueberry aroma is one of the most important quality traits that influences consumer purchasing decisions. This study aimed to optimize and validate a solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) method for the quantification of 73 volatile compounds in northern highbush blueberries. A SPME extraction of blueberries with water and specific proportions of sodium chloride, citric acid, and ascorbic acid, for 60 min at 50 °C using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was optimal. The method was validated for sensitivity, reproducibility, linearity, and accuracy, and used to quantify volatile compounds through matrix-matched calibration curves in six blueberry cultivars ('Duke', 'Draper', 'Bluecrop', 'Calypso', 'Elliott', and 'Last Call'). Terpenes represented the most abundant volatile fraction, followed by aldehydes and alcohols. Linalool and 2-(E)-hexenal were key compounds that differentiated blueberry cultivars via Principal Component Analysis (PCA). Enantiomeric analyses revealed an excess of (-)-limonene, (-)-α-pinene, and (+)-linalool for all cultivars with potential impacts on the blueberry aroma.


Assuntos
Mirtilos Azuis (Planta) , Compostos Orgânicos Voláteis , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise , Reprodutibilidade dos Testes , Microextração em Fase Sólida , Compostos Orgânicos Voláteis/análise
9.
Food Chem ; 368: 130665, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34438180

RESUMO

Training systems are an option to handle the pronounced apical dominance of grapevines and to influence diverse traits of the corresponding wine. However, it is still unclear if different training systems generate signatures in the metabolome of the wine. By an untargeted metabolomics approach using (SPME) GC-MS wine (volatiles) and leaves were evaluated. Different training directions such as vertical shoot positioning systems, hanging shoot systems, and minimal pruning systems were distinguishable in wine. It was shown, that different training systems generate a metabolomic signature in the wine which was more pronounced than in leaves. Moreover, the sensory analysis showed some changes in the aroma of the different training systems. Thus, the influence of the training system ranges from the leaf metabolome to the wine metabolome.


Assuntos
Vitis , Compostos Orgânicos Voláteis , Vinho , Frutas/química , Cromatografia Gasosa-Espectrometria de Massas , Metabolômica , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Vinho/análise
10.
Food Chem ; 366: 130604, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34298395

RESUMO

The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified. Of these, 14 aroma-active compounds presented odor activity values (OAVs) greater than 1, with several lactones and aldehydes contributing as key aroma-active components of FPJs. Partial least-squares regression (PLSR) revealed that RP18 was greatly related to "fruity", "sweet" and "peach-like" attributes, while ZLP was highly correlated with "floral" and "green and grassy" attributes, confirming the quantitative describe analysis (QDA) results. In addition, an aroma recombination experiment was conducted to mimic the aroma profile of flat peach juice based on the actual concentrations of RP18. Omission experiments indicated that lactones were very highly significant for the characteristic aroma of FPJ.


Assuntos
Prunus persica , Compostos Orgânicos Voláteis , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise , Olfatometria , Compostos Orgânicos Voláteis/análise
11.
Food Chem ; 366: 130570, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34311238

RESUMO

Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.


Assuntos
Agaricales , Paladar , Basidiomycota , Aromatizantes/análise , Odorantes/análise
12.
Food Chem ; 366: 130691, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34339922

RESUMO

Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation stages were assessed by gas chromatography-olfactometry (GC-O) and odor activity value (OAV) coupled with multivariate data analysis. A total of 66 volatile compounds were identified, among which 21 odorant active substances were regarded as the main aroma components (OAVs ≥ 1). The numbers and contents of esters in MHJs accumulated with the extension of fermentation time. Ethanol, ethyl acetate, phenylethyl alcohol and other 7 aromatic substances are the key flavoring agents in the final fermented MHJ. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that 14 volatile compounds (formic acid, ethanol, etc.) are supposed to be the key substances that cause significant differences in MHJ flavor at different fermentation stages.


Assuntos
Odorantes , Compostos Orgânicos Voláteis , Fermentação , Cromatografia Gasosa-Espectrometria de Massas , Milhetes , Odorantes/análise , Compostos Orgânicos Voláteis/análise
13.
Food Chem ; 367: 130624, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34339982

RESUMO

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mechanical performance and facilitated the subsequent enzymatic fermentation. During fermentation, approximately 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.


Assuntos
Camellia sinensis , Chá , Aromatizantes , Manipulação de Alimentos , Odorantes/análise , Folhas de Planta , Paladar
14.
Food Chem ; 367: 130679, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34352695

RESUMO

The chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that method offers, we propose the association of an instrumental method with multivariate calibration (PLS and GA-SVR) to predict the quality of arabica coffee as support for sensory analysis. Arabica coffee samples were submitted to sensory evaluation using the Specialty Coffee Association (SCA) protocol and HS-SPME-GC/MS analysis. The models presented RMSEp results from 0.20 to 0.25, within the evaluation range the quality levels of sensory attributes (0.25). For the fragrance/aroma attribute, a value of R2p equal to 0.8503 was reached. 15 volatile compounds were identified as responsible for predicting the quality of arabica coffee, among which, 1-nonadecene was first reported as an impact compound in the prediction of important sensory attributes.


Assuntos
Coffea , Café , Calibragem , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise
15.
Food Chem ; 367: 130503, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34352697

RESUMO

The mineral contents and volatile profiles of 23 sweet cherry cultivars were determined. A total of 27 minerals were determined by ICP-MS and flame atomic absorption spectrometry, including 12 essential and 15 non-essential elements. K was the most abundant in all cultivars, while Tl was the one found in the smallest amounts. A total of 66 volatiles were identified using SPME/GC-MS, including 16 aldehydes, 23 alcohols, 6 ketones, 6 esters, 8 monoterpenes, 3 norisoprenoids, 2 hydrocarbons and 2 acids. Benzaldehyde, hexanal, nonanal, benzyl alcohol, (E)-2-hexen-1-ol, 1-hexanol, (Z)-2-hexen-1-ol, 2-ethyl-1-hexanol, linalool, α-terpineol and α-ionone were the major ones. Qualitative and quantitative differences were observed among the cultivars, which influenced nutritional potential and aroma. Cherries from Fundão region contain high concentrations of phytochemicals and nutritional components. 4-84, Burlat and Celeste might be considered some of the most interesting cultivars, since they are rich in essential minerals and present high diversity in volatiles.


Assuntos
Administração Financeira , Prunus avium , Compostos Orgânicos Voláteis , Odorantes/análise , Portugal , Microextração em Fase Sólida
16.
Food Chem ; 367: 130741, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34399272

RESUMO

Volatile sulfur-containing compounds (VSCs) provide an important contribution to foods due to their special odors. In this study, VSCs in 21 cold-pressed rapeseed oils (CROs) from 9 regions in China were extracted and separated by headspace solid-phase microextraction combined with gas chromatography coupled with sulfur chemiluminescence detection. 19 VSCs were identified by authentic standards, and the total concentration of VSCs in all CROs ranged from 49.0 to 18129 µg/kg. Dimethyl sulfide (DMS), with its high odor activity value (7-14574), was the most significant aroma contributor to the CROs. Furthermore, S-methylmethionine (SMM) in rapeseed was first affirmed by ultra-performance liquid chromatography-tandem mass spectrometry and isotope quantitation. The positive correlation coefficient between DMS and SMM was 0.793 (p < 0.05), which confirmed SMM as a crucial precursor of DMS in CROs. This study provided a theoretical basis for selecting rapeseed materials by the distribution of essential VSCs and the source of DMS.


Assuntos
Compostos de Enxofre , Compostos Orgânicos Voláteis , Cromatografia Líquida de Alta Pressão , Cromatografia Líquida , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise , Óleo de Brassica napus , Sulfetos , Enxofre , Compostos de Enxofre/análise , Espectrometria de Massas em Tandem , Compostos Orgânicos Voláteis/análise
17.
J Cell Sci ; 135(5)2022 03 01.
Artigo em Inglês | MEDLINE | ID: mdl-33771931

RESUMO

The lipid composition of the primary cilia membrane is emerging as a critical regulator of cilia formation, maintenance and function. Here, we show that conditional deletion of the phosphoinositide 5'-phosphatase gene Inpp5e, mutation of which is causative of Joubert syndrome, in terminally developed mouse olfactory sensory neurons (OSNs), leads to a dramatic remodeling of ciliary phospholipids that is accompanied by marked elongation of cilia. Phosphatidylinositol (4,5)-bisphosphate [PI(4,5)P2], which is normally restricted to the proximal segment redistributed to the entire length of cilia in Inpp5e knockout mice with a reduction in phosphatidylinositol (3,4)-bisphosphate [PI(3,4)P2] and elevation of phosphatidylinositol (3,4,5)-trisphosphate [PI(3,4,5)P3] in the dendritic knob. The redistribution of phosphoinositides impaired odor adaptation, resulting in less efficient recovery and altered inactivation kinetics of the odor-evoked electrical response and the odor-induced elevation of cytoplasmic Ca2+. Gene replacement of Inpp5e through adenoviral expression restored the ciliary localization of PI(4,5)P2 and odor response kinetics in OSNs. Our findings support the role of phosphoinositides as a modulator of the odor response and in ciliary biology of native multi-ciliated OSNs.


Assuntos
Neurônios Receptores Olfatórios , Animais , Cílios , Camundongos , Odorantes , Fosfolipídeos , Monoéster Fosfórico Hidrolases/genética
18.
Meat Sci ; 183: 108659, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-34428606

RESUMO

The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.


Assuntos
Manipulação de Alimentos/métodos , Carne Vermelha/análise , Animais , Bovinos , Feminino , Humanos , Umidade , Metamioglobina/análise , Músculo Esquelético/química , Odorantes , Oxirredução , Resistência ao Cisalhamento , Paladar , Temperatura , Fatores de Tempo
19.
Sci Total Environ ; 803: 149966, 2022 Jan 10.
Artigo em Inglês | MEDLINE | ID: mdl-34481161

RESUMO

Wastewater treatment plants (WWTPs) are known sources of contaminants of emerging concern (CECs) spreading into the environment, as well as, of unpleasant odors. CECs represent a potential hazard for human health and the environment being pharmaceutical or biologically active compounds and they are acquiring relevance in European directives. Similarly, the public concern about odour emissions from WWTPs is also increasing due to the decreasing distance between WWTP and residential areas. This study focuses on the effectiveness of the recently developed MULESL technology (MUch LEss SLudge; WO2019097463) in removing CECs and limiting odour emissions from WWTPs. MULESL technology has been developed for its ability to reduce up to 80% the sludge production from WWTPs. However, it is ought to evaluate if the benefits coming from sludge production reduction do not invalidate CECs removal or negatively affect odour emissions. Thus, the performances of a MULESL and a conventional WWTP (flow rate of 375 m3/d and 3600 m3/d, respectively) were compared while treating the same municipal sewage. Whereas both plants succeeded in removing the traditional gross parameters characterizing wastewaters (e.g. chemical oxygen demand, nitrogen), the MULESL was much more effective than the conventional one in terms of CECs removal for about 60% of the identified compounds showing, however, the same or lower effectiveness for about 30% and 10% of them, respectively. This result was attributed to the high sludge retention time and biomass concentration in the MULESL (enabling enrichment of slow growing microorganisms and forcing biomass to use unusual substrates, respectively), and to the biomass feature to grow in the form of biofilm and granules (favoring micropollutants absorption on biomass). Furthermore, odour impact analysis has shown that the MULESL was characterized by a much lower impact, i.e. 45% lower than that of primary and secondary treatments of the conventional WWTP.


Assuntos
Poluentes Ambientais , Poluentes Químicos da Água , Humanos , Odorantes , Esgotos , Tecnologia , Eliminação de Resíduos Líquidos , Águas Residuárias , Poluentes Químicos da Água/análise
20.
Food Chem ; 371: 131104, 2022 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-34537605

RESUMO

Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.


Assuntos
Mentha spicata , Mentha , Compostos Orgânicos Voláteis , Aromatizantes , Odorantes/análise , Melhoramento Vegetal
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