The Formation of Alkyl-p-benzoquinones and Catechols through Base-catalyzed Degradation of Sucrose

The cooked odor concentrate of boiled Antarctic krills was obtained by simultaneous distillation and extraction, in a modified Likens and Nickerson’s apparatus. The sulfur containing fraction was successively separated with preparative gas chromatography. Organoleptically, this fraction seemed to play a significant role in the characteristic odor of cooked krills. The fraction was analyzed by a gas Chromatograph equipped with FPD and FTD, and by GC-MS. Seven sulfur containing compounds and four containing both sulfur and nitrogen compounds were newly identified in the cooked odor of Antarctic krills. These compounds seem to be important contributors to the odor of cooked krills.     

Comparison of Compositions of Odor Components of Natto and Cooked Soybeans

Natto, a traditional Japanese food product, was prepared from cooked soybeans by fermentation and its odor concentrate was obtained with a simultaneous distillation and extraction system. It was compared to those obtained from soybeans cooked for 0 ~ 3, 3 ~ 5.5 and 5.5 ~ 8 hr, respectively, by gas chromatography and gas chromatography-mass spectrometry. In the odor concentrates of the cooked soybeans, hexanal, (E)-2-hexenal and hexanol contributing to the green and grassy odor of soybeans disappeared or decreased while the cooking was in progress. 2-Pentylfuran and 1-octen-3-ol contributing to the beany odor remained even if the soybeans were cooked for 8 hr and were fermented into Natto. In the odor concentrate of Natto, pyrazines and sulfur containing compounds were important contributors to the characteristic odor of Natto. As the beany odor was not detected for Natto, it was concluded that the pyrazines and sulfur containing compounds cause the characteristic odor of Natto and mask the beany odor.     

Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)

Three novel dithiazine compounds in the aroma concentrate from cooked sakuraebi, Sergia lucens Hansen, were isolated. Their structures were confirmed as 4,6-dimethyl-2-propyl-1,3,5-dihydrodithiazine (A), 4-butyl-2,6-dimethyl-1,3,5-dihydrodithiazine (B) and pyrrolidino[1,2-e]4H-2,4-dimethyl-1,3,5-dithiazine (C) by spectroscopic analyses. The same compounds have also been found in the aroma concentrate from cooked krill. These three compounds were newly discovered as food volatiles, and among them, compound C seems to take an important role in the aroma of cooked small shrimp by its strong roasted aroma and its relatively high concentration.     

Flavor of Black Tea

Intermediate and high boiling neutral compounds in the aroma concentrate from black tea were isolated by fractional distillation, silica-gel column chromatography and gas chromatography.

Identification of the compounds was verified by the agreement of IR and mass spectra as well as gas chromatographic data with those of authentic compounds.

Eleven compounds; α-muurolene, δ-cadinene, furfuryl alcohol, methyl phenyl carbinol, cadinenol, geranial, pyrrole-2-aldehyde, benzyl formate, phenylethyl formate, cis-3-hexenyl benzoate and indole, were newly identified as constituents of black tea aroma and ten known components; α-terpineol, 3, 7-dimethyl-l, 5, 7-octatrien-3-ol, trans, trans-2, 4-decadienal, 2-phenyl-2-butenal, α- and β-ionone, cis-jasmone, theaspirone, lactone of 2-hydroxy-2, 6, 6-trimethylcyclohexylidene-l-acetic acid and phenylacetonitrile were confirmed. The geometric structure of theaspirone in tea aroma was determined as the cis-form.     

Fractionation and Identification of Volatile Acids and Phenols in the Steam Distillate of Rice Bran

Fractionation of the volatile concentrate obtained from steam-distillate of rice bran and organoleptic tests of each fraction were carried out. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of rice bran odor. The acidic fraction methylated with diazomethane and the phenolic fraction were analyzed by glass capillary gas chromatography to identify 17 carboxylic acids and 7 phenols. 4-Vinylguaiacol and 4-vinylphenol identified in the steam volatile concentrate were considered to be produced from ferulic and p-coumaric acids during steam-distillation. 4-Vinylphenol was the main component in the steam volatile concentrate of rice bran, having a characteristic unpleasant odor.     

Gas Chromatographic and Mass Spectral Analyses of Heated Flavor Compounds of Beef Fats

The volatile compounds from beef fats heated under the cooking condition-145°C, l0 min-were isolated, and nonacidic compounds separated from them were further fractionated into five fractions by silicic acid column chromatography. The odor of nonacidic compounds significantly resembled the heated flavor of beef fats. Several carbonyl compounds, hydrocarbons, alcohols, lactones and pyrazine compounds in the fractionated compounds were identified with the techniques of gas chromatography and gas chromatography-mass spectrometry. Their possible contribution to the heated beef fat flavor was discussed. The typical heated flavor could probably be ascribed to a proper combination of aldehydes, ketones, esters and sulfur-containing compounds.     

Profiles of the Essential Oils and Headspace Analysis of Volatiles from Mandragora autumnalis Growing Wild in Tunisia

Mandragora autumnalis Bertol . (Solanaceae family), synonym of M. officinalis Mill ., occurs in North Africa and grows natively in Northern and Central Tunisia, in humid to sub‐arid climates. The ripe fruits of mandrake are odiferous with a particular, indescribable, specific odor, shared, to a lesser extent, by the leaves and roots. We carried out an investigation of the essential oils (EOs) and of the aromatic volatiles emitted by fresh leaves, roots and ripe fruits of M. autumnalis growing wild in Central Tunisia. The EOs were obtained from freshly collected plant material by hydrodistillation, while the volatile emissions from the powdered M. autumnalis tissues were sampled by headspace solid phase microextraction (HS‐SPME); both types of samples were analyzed by gas chromatography‐mass spectrometry (GC/MS). Fifty‐one compounds representing 96.2–98.6 % of the total oil compositions were identified in the three tissues and belonged to different chemical classes specifically in 16 esters, 12 alcohols, 12 hydrocarbons, 6 ketones, 3 aldehydes and 3 acids. The main constituents were pentadecanoic acid (34.2 %) and hexadecanol (26.3 %). A total of 78 volatile compounds emanating from M. autumnalis tissues, representing 94.1–96.4 % of the total volatile compositions, were identified: 22 esters, 11 alcohols, 9 aldehydes, 14 ketones, 7 nitrogen, 10 hydrocarbons, 2 lactones, 1 sulfur and 2 ethers. Ethyl hexanoate (12.3 %) and 1,3‐butanediol (12.3 %) were at the highest relative percentages. This study characterizes and distinguishes M. autumnalis from Tunisia and attributes the compounds responsible for the intoxicating and particular odor of fruits. Chemosystematic of Mandragora autumnalis based on the identification of essential oils and headspace volatiles of each of its organ can be used to characterize this species according to its geographic distribution.     

Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese

The aroma concentrates of the three maturation stages of Gouda-type cheeses were prepared by combining the solvent extraction and the solvent assisted flavor evaporation techniques. The aroma extract dilution analysis applied to the volatile fraction revealed 31 odorants that were identified or tentatively identified from the 38 odor-active peaks with FD factors between 4³ and 4⁸. By comparison with the FD factors in the three maturation stages of the cheeses, 16 odorants, including 12-methyltridecanal, which is a newly identified odorant from the cheese, increased with the increasing maturation stage of the cheese. In addition, many iso- and anteiso-methyl-branched long-chain aliphatic aldehydes could be identified as the analogs of 12-methyltridecanal, which have a unique odor note. It may be then expected that these aldehydes were able to influence the flavor of the highly ripened Gouda cheese, since these compounds also increased with the increasing maturation stage.     

Studies on the Flavor of Green Tea

The neutral fraction of the essential oil from freshly plucked tea-leaves was submitted to gas chromatography and the eluted components condensed in the capillary traps. The components were identified by the retention times, the odor as well as by infrared spectra, elementary analyses and preparation of derivatives. Among fourty two components, three isomers of linalooloxide and cis-jasmone were newly identified and the presence of acetates of trans- and cis-3-hexen-l-ol was presumed.     

Studies on Cereals

Five carbonyl compounds were found in the vapour of cooked rice, of which acetaldehyde, and n-caproaldehyde were identified from their retention times in gas chromatography and by their infrared spectra. Propionaldehyde or acetone, methylethylketone, and n-valeraldehyde were tentatively identified. The mechanisms of the formation of these carbonyl compounds were discussed from the view-point of Strecker degradation and lipid oxidation.

When stored rice (40°C, two months) was cooked, the stale flavor (komai-shu) was clearly detected by sensory test. Direct gas chromatographic analysis of head space vapors over cooked rice showed three main peaks which corresponded to propionaldehyde or acetone, n-valeraldehyde and n-caproaldehyde. On the other hand, the content of linoleic and linolenic acids of the rice decreased during storage at 40°C. This means that the unsaturated fatty acids autoxidized during storage and gave rise to carbonyl compounds responsible for the stale flavor of cooked rice.     

The composition of volatile components of cepe (<Emphasis Type="Italic">Boletus edulis</Emphasis>) and oyster mushrooms (<Emphasis Type="Italic">Pleurotus ostreatus</Emphasis>)

The composition of aroma compounds in cooked and canned cepe (Boletus edulis) and in cooked oyster mushrooms (Pleurotus ostreatus) is studied using capillary gas chromatography and chromatographymass spectrometry. It is found that unsaturated alcohols and ketones containing eight atoms of carbon determine the aroma of raw mushrooms and take part in the formation of the aroma of cooked mushrooms as well. The content of these compounds was the highest in canned cepes. In oyster mushrooms, the concentration of these alcohols and ketones was lower in comparison with cepes. The content of aliphatic and aromatic aldehydes was much higher in oyster mushrooms. Volatile aliphatic and heterocyclic Maillard reaction products and isomeric octenols and octenones formed the aroma of cooked and canned mushrooms.     

Methyl Jasmonate and Lactones Including Jasmine Lactone in Ceylon Tea

The ester and lactone fraction possessing the most attractive aroma was separated from the aroma concentrate of Ceylon flavory tea by silica-gel column chromatography and analyzed by GC-MS.

Methyl 2-(cis-2′-pentenyl)-cyclopentanone-3-acetate(methyl jasmonate), 5-(cis-2′-pentenyl)-5-pentanolide (jasmine lactone), 2,3-dimethyl-2-nonen-4-olide, 4-octanolide, 4-nonanolide and 5-decanolide were newly identified as the constituents of tes aroma. Former two compounds seemed to carry a major share of aroma character of Ceylon flavory tea.     

Volatile Components of Quince Fruit (Cydonia oblonga Mill.)

Steam distilled oil of quince fruit (Cydonia oblonga Mill.=C. vulgaris Pers., marmelo in Japanese) was analyzed by gas chromatography and gas chromatography-mass spectrometry. Sixty-two compounds, 2 hydrocarbons, 13 esters, 11 alcohols, 11 aldehydes, 11 ketones, 5 lactones and 9 miscellaneous compounds, were identified. Of them, the chemical structures of two new oxide compounds, trans- and cis-3-methyl-5-[(E)-3′-methyl-13′-butadien-1′-yl]tetrahydrofuran, were elucidated by instrumental analyses.     

Chemical Studies on Heated Starch/Glycine Model Systems

Sixty-three compounds were isolated and identified from heated starch and from heated starch with glycine. Starch or starch with glycine was heated in an Erlenmeyer flask at 290°C under a nitrogen stream. The volatiles formed during heating were entrained on a porous polymer (Porapack Q). Residual charred materials in the flasks were extracted with methylene chloride. The oily dark brown materials recovered from both the Porapack Q traps and the methylene chloride extracts were subjected to gas chromatography and gas chromatography/mass spectrometry. The compounds identified include 3 hydrocarbons, 11 ketones, 3 aldehydes, 24 aromatic compounds, 10 furans and 12 nitrogen-containing compounds. Formation mechanisms of some major products are proposed.     

The frequency of occurrence and discriminatory power of compounds found in human scent across a population determined by SPME-GC/MS

The composition of human scent collected from the hands is of interest to the medical community as a mechanism to diagnose disease and the forensic community as a means to investigate canine scent discriminations. An extensive survey of the volatile organic compounds (VOCs) identified in the headspace of hand odor samples utilizing solid phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) has been conducted to determine the constituents of the human base odor profile. Sixty-three compounds were extracted from the collected odor samples. The composition included acids, alcohols, aldehydes, hydrocarbons, esters, ketones and nitrogen-containing compounds. The majority of the compounds detected (79.4%) were present in less than one third of the individuals sampled. Spearman correlation coefficient comparisons at a match/no-match threshold of 0.9 produced a distinguish ability of 99.67% across the population.     

成熟度对印度块菌香气成分的影响

研究成熟度对印度块菌Tuber indicum香气成分的影响,并测定成熟印度块菌的关键香气成分。将3种不同成熟度的印度块菌,以固相微萃取(SPME)技术为香气富集方法,利用气相色谱-质谱联用(GC-MS)分析其香气成分。结果表明未成熟印度块菌中仅检测出4种香气成分,中度成熟阶段检测出8种,成熟阶段检测出13种,而且成熟阶段检测出的香气成分大多都是前人报道过对块菌香气有贡献的成分;通过计算成熟块菌各香气组分的香气活度值(OAV),可知二甲基硫醚、2,3-丁二酮、3-甲基正丁醛、2-甲基正丁醛、己醛、1-辛烯-3-醇这6种物质是印度块菌的关键香气成分(OAV>1)。     

Odor Qualities and Thresholds of Physiological Metabolites of 1,8‐Cineole as an Example for Structure?Activity Relationships Considering Chirality Aspects

The present study aimed at analyzing the odor properties of a group of physiological human metabolites of the odorant 1,8‐cineole: 2,3‐dehydro‐, α2,3‐epoxy‐, α/β2‐hydroxy‐, α3‐hydroxy‐, 4‐hydroxy‐, 7‐hydroxy‐, 9‐hydroxy‐, 2‐oxo‐, and 3‐oxo‐1,8‐cineole. These metabolites constitute a group of structurally closely related molecules, which differ mainly in nature and position of O‐containing functional groups. They thus offer the possibility to correlate odor properties with molecular structure, i.e., to establish structure? odor relationships of compounds that are biologically generated from a potent odorant as parent substance. Generally, the metabolites preserved the eucalyptus‐like odor quality of 1,8‐cineole but showed additional odor notes such as sweet, citrus‐like, plastic‐like, earthy, musty, and faecal, which made them distinguishable. The individual enantiomers of chiral molecules also exhibited different odors. With the exception of 2,3‐dehydro‐1,8‐cineole, all metabolites showed a highly decreased odor threshold in comparison to 1,8‐cineole. The determination of odor qualities and odor thresholds was accomplished by gas chromatography/olfactometry (GC/O) on achiral and chiral GC capillaries. The results were correlated with common theories on structure? odor relationships.     

A Study on the Volatile Flavor Constituents of Sichuan Preserved Vegetable (Brassica juncea Czern et Coss.)

The volatile constituents of Sichuan Preserved vegetable (Brassica juncea) were separated by a distillation-extraction device, and 41 compounds were identified by tile GC-MS-DS, and with the retention index of GC. The samples were obtained by N2 blast adsorption with the Porapak Q as adsorbent. They were then eluted with ether and separated by the column chromatography of silica gel. The concentrate fractions obtained were again eluted with benzene and ether. It was identified that the con- centrate fractions possessed the characteristic odor of Preserved vegetable (Brassica juncea), and that the characteristic odor compounds were: 3-butenonitrile, phenyla- cetonitrile, 3-phenypropiononitrile, allyl isothiocyanate, 2-phenylethyl isothiocyanate, di- methyl trisulfide, 1-allyl-4-methoxybenzene, 1-methoxy-4-(1-propenyl)-benzene, 7-methoxybenzofuran. The result of this study may be helpful to improve the aroma quality of preserved vegetable, to develop its new varieties, and to research the aroma of food stuffs.     

Enantiomer Distribution of Major Chiral Volatile Organic Compounds in Selected Types of Herbal Honeys

In this article, volatile organic compounds in 14 honey samples (rosemary, eucalyptus, orange, thyme, sage, and lavender) were identified. Volatile organic compounds were extracted using a solid phase microextraction method followed by gas chromatography connected with mass spectrometry analysis. The studied honey samples were compared based on their volatile organic compounds composition. In total, more than 180 compounds were detected in the studied samples. The detected compounds belong to various chemical classes such as terpenes, alcohols, acids, aldehydes, ketones, esters, norisoprenoids, benzene and furane derivatives, and organic compounds containing sulfur and nitrogen heteroatom. Ten chiral compounds (linalool, trans‐linalool oxide, cis‐linalool oxide, 4‐terpineol, α‐terpineol, hotrienol, and four stereoisomers of lilac aldehydes) were selected for further chiral separation. Chirality 26:670‐674, 2014. © 2014 Wiley Periodicals, Inc.     

Binding of aliphatic aldehydes by cornstarch polysaccharides

Binding by cryotextured cornstarch of individual aliphatic aldehydes (C6-C10; saturated or unsaturated) and their mixtures from aqueous solutions has been studied using capillary gas chromatography. The amount of compounds absorbed by the cryotextures depended linearly on the concentration of aldehydes in the original gel. The majority of the compounds under study were bound irreversibly. Aldehydes with low molecular weight were better absorbed by the cryotextures than by granules of intact cornstarch. Data of IR spectrocopy demonstrated that binding to cornstarch polysaccharides decreased the conformational mobility of odorants. The appearance of binding isotherms depended of the extent of aldehyde sorption, suggesting the involvement of multiple mechanisms of binding. The formation of supramolecular complexes through cooperative hydrophobic interactions between aldehydes and cornstarch polysaccharides was the preferential mechanism of the sorption.