Volatile Flavor Compounds of Boiled Buckwheat Flour

Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

Two hundred and nine compounds were thus identified. Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour; special note is made of 2-(1′-ethoxyethyl)pyrazine and 2-(1′-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.     

Chemical Studies on Smelling Compounds in Hen’s Egg

Volatile smelling compounds of freezed egg white, freshness of which was kept by freezed storage, were collected by steam-distillation. After DNP-hydrazones of volatile carbonyl compounds were separated into four classes by column chromatography, DNP-hydrazones contained in each class were separated by thin layer chromatography. Rf and melting point of recrystalized compounds were compared with those of authentic compounds. Volatile basic compounds were collected as hydrochlorides and detected by paper and thin layer chromatography.

Acetone, acetaldehyde, formaldehyde, 2-pentanone, 2-butanone diacetyl except two unknown compounds as volatile carbonyl compounds, and ammonia, methylamine, dime-thylamine and putrescine as volatile basic compounds were tentatively identified.

Correlations between these compounds and smell of freezed egg white were discussed.     

Male-produced aggregation pheromone of Carpophilus sayi, a nitidulid vector of oak wilt disease, and pheromonal comparison with Carpophilus lugubris

Abstract 1 Carpophilus sayi, a nitidulid beetle vector of the oak wilt fungus, Ceratocystis fagacearum, was shown to have a male‐produced aggregation pheromone. 2 Six male‐specific chemicals were identified from collections of volatiles. The two major compounds were (2E,4E,6E,8E)‐3,5‐dimethyl‐7‐ethyl‐2,4,6,8‐undecatetraene and (2E,4E,6E,8E)‐3,5,7‐trimethyl‐2,4,6,8‐undecatetraene, in a ratio of 100 : 18. These compounds, in a similar ratio, were previously reported to be the pheromone of Carpophilus lugubris, a closely related species. The four minor C. sayi compounds (less than 4% as abundant as the first) were also alkyl‐branched hydrocarbons and consisted of two additional tetraenes and two trienes. 3 The pheromone of C. lugubris was re‐examined to refine the comparison with C. sayi, and C. lugubris was found to have the same additional, minor tetraenes as C. sayi, but not the trienes. 4 A synthetic mixture of the two major compounds was behaviourally active for both sexes of C. sayi in oak woodlands in Minnesota. The pheromone was tested in combination with fermenting whole wheat bread dough (a potent synergist of nitidulid pheromones). The combination of the 500‐µg pheromone dose and dough attracted at least 30‐fold more C. sayi than either pheromone or dough by itself. The synergized pheromone has potential as a tool for monitoring insect vector activity in an integrated management program for oak wilt. 5 Although C. lugubris was not present at the Minnesota test sites, two other Carpophilus species, Carpophilus brachypterus and Carpophilus corticinus, were clearly cross‐attracted to the synergized pheromone of C. sayi.     

Carbonyl Compounds Produced by Cryptomonas ovata var. palustris*

SYNOPSIS. Some neutral carbonyl compounds synthesized by Cryptomonas, ovata var. palustris were identified as methanal, ethanal, 2-propanone, pentanal, and heptanal by means of thin-layer chromatography, gas chromatography and infrared spectroscopy.     

Synthesis of tryptophol and O-acetyltryptophol from tryptophan by Ceratocystis fagacearum

Tryptophol (TOL) and O-acetyltryptophol (OAcTOL) were identified as tryptophan metabolites of C. fagacearum; OAcTOL was the only metabo     

NUCLEAR BEHAVIOR IN THE VEGETATIVE HYPHAE OF CERATOCYSTIS FAGACEARUM

Vegetative nuclear division in Ceratocystis fagacearum (Bretz) Hunt was found to differ from classical mitosis in that: (1) division always occurs perpendicular to the longitudinal axis of the cell, (2) anaphase movement is unilateral and unsynchronized, (3) a spindle occurs only between separating chromatids. Interphase and prophase nuclei and nucleoli are morphologically similar to those in higher plants. At metaphase the associated chromosomes form a bar of chromatin and lie against the hyphal wall. Spindle fibers appear between separating chromatids, perhaps pushing them apart. When nuclear division is complete the nuclei become attenuated and migrate. Vegetative nuclear division in C. fagacearum may be an evolutionary form of classical mitosis.     

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.     

Formation of Acetylene Dicarboxylic Acid and Its Esters with 2-Butyne-1,4-diol from 2-Butyne-1,4-diol by Fusarium merismoides B11

Several kinds of compounds were formed by Fusarium merismoides Bll when the fungus was grown in the medium containing 2-butyne-1,4-diol as the sole source of carbon. Four of these compounds were isolated by thin-layer chromatography and identified as acetylene dicarboxylic acid, an ester of acetylene dicarboxylic acid with 2-butyne-1,4-diol, an acetylated derivative of the ester, and cis-aconitic acid.     

The defensive secretion of Vitellus insularis (Heteroptera: Pentatomidae)

The defensive secretion of the guava bug, Vitellus insularis Stål, from Fiji was examined by gas liquid chromatography. Tridecane, trans‐dec‐2‐enal, and trans‐4‐ketohex‐2‐enal were identified, by comparison with reference compounds and by chemical treatment, as the main components.     

Identification of Potential Bioactive Compounds from Aspergillus terreus against HCV NS3 Serine Protease

This study was aimed to isolate bioactive compounds from the fermentation products of Aspergillus terreus, which could inhibit NS3 protease of hepatitis C virus (HCV). The bioactive compounds were isolated by reverse-phase silica-gel column chromatography, semi-preparative reversed-phase, and Sephadex LH-20, and then their structures were elucidated through spectroscopic analysis. As a result, two small molecule compounds were isolated. Compound 1 was identified as a new benzaldehyde, (E)-2,4-dihydroxy-6-propenylbenzaldehyde. Compound 2 was identified as pleurone, which was obtained from microorganisms for the first time. Their inhibitory activities against HCV NS3 protease (IC₅₀) were 32.6 μM and 78.9 μM, respectively. This study provided a new option for the development of anti-HCV drugs.     

Identification of Campylobacter infection in chickens from volatile faecal emissions

Volatile organic compounds from chicken faeces were investigated as biomarkers for Campylobacter infection. Campylobacter are major poultry-borne zoonotic pathogens, colonizing the avian intestinal tract. Chicken faeces are the principal source of contamination of carcasses. Fresh faeces were collected on farm sites, and Campylobacter status established microbiologically. Volatile organic compounds were pre-concentrated from the headspace above 71 separate faecal samples using solid-phase microextraction and separated and identified by gas chromatography/mass spectrometry. A Campylobacter-specific profile was identified using six of the extracted volatile organic compounds. The model developed reliably identified the presence or absence of Campylobacter in >95% of chickens. The volatile biomarker identification approach for assessing avian infection is a novel approach to enhancing biosecurity in the poultry industry and should reduce the risk of disease transmission to humans.     

稀有放线菌Lechevalieria rhizosphaerae NEAU-A2的次级代谢产物研究及遗传操作系统的建立

【背景】菌株Lechevalieria rhizosphaerae NEAU-A2是一株新的稀有放线菌,其基因组中包含多个与次级代谢产物生物合成相关的基因簇,具有产生丰富代谢产物的潜力。【目的】对稀有放线菌L. rhizosphaerae NEAU-A2的次级代谢产物进行研究,以期发现结构新颖或生物活性独特的化合物,并建立其遗传操作系统。【方法】应用硅胶柱色谱和高效液相色谱等方法对菌株NEAU-A2的次级代谢产物进行分离和纯化,整合质谱分析、核磁共振等方法进行结构解析。在对该菌株全基因组测序的基础上,以基因组序列中编码杂合的聚酮合酶-非核糖体肽合成酶(PolyketideSynthase-Nonribosomal Peptide Synthetase,PKS-NRPSs)基因1609为目标基因,利用PCR-Targeting介导的基因置换技术构建重组质粒,通过接合转移的方式导入野生菌株。【结果】从菌株NEAU-A2中分离鉴定了2个新的吲哚二聚化合物(1,2)和5个已知化合物N-乙酰色胺(3)、4-((2-(1H-Indol-3-Yl)Ethyl)Amino)-4-Oxobutanoic Acid (4)、Brevianamide F (5)、4S,7R-Germacra-1(10)E,5E-Diene-11-Ol (6)、1H-吡咯-2-羧酸(7)。接合子通过培养2代即可获得双交换突变菌株,PCR分析结果显示PKS-NRPS基因被成功中断。【结论】从稀有放线菌L. rhizosphaerae NEAU-A2中分离鉴定出7个化合物,并成功建立了该菌的遗传操作系统。     

Formation of Phosphatidyl 1-(2-Hydroxyethyl)-2,3,5-Trialkyl Pyridinium on Heating Phosphatidyl Ethanolamine with n-Alkanal

From the reaction products of phosphatidyl ethanolamine and n-alkanais such as pro-pionaldehyde or n-heptaldehyde at 60°C for 2 hr, a series of phosphatidyl l-(2-hydroxyethyl)-2,3,5-trialkyl pyridiniums were isolated by silica gel column chromatography and were identified by the elementary analysis, UV, IR and NMR spectral analysis of alkali and acid hydrolyzates of the compounds. The course of formation reaction of pyridinium ring was discussed.     

Bile acids are new products of a marine bacterium, Myroides sp. strain SM1

Strain SM1 was isolated as a biosurfactant-producing microorganism from seawater and presumptively identified as Myroides sp., based on morphology, biochemical characteristics and 16S rDNA sequence. The strain produced surface-active compounds in marine broth, which were purified, using emulsification activity for n-hexadecane as an indicator. The purified compounds were identified by thin-layer chromatography, ¹H- and ¹³C-NMR spectra and fast atom bombardment mass spectrometry as cholic acid, deoxycholic acid and their glycine conjugates. Type strains of the genus Myroides, M. odoratus JCM7458 and M. odoramitimus JCM7460, also produced these compounds. Myroides sp. strain SM1 possessed a biosynthetic route to cholic acid from cholesterol. Thus, bile acids were found as new products of prokaryotic cells, genus Myroides.     

Studies on the Hypertrophic Disease of Cherry (Genus Prunus), So-called “Witch’s Broom” Caused by Taphrina wiesneri

Metabolites of Taphrina wiesneri (Rath.) Mix. were examined. Brassicasterol, stearic acid, and p-hydroxyphenylacetic acid were isolated in crystalline form. p-Hydroxybenzoic acid and vanillic acid were identified by paper chromatography and UV measurement. Palmitic acid was identified by gas-chromatography. The fungus produced usually these compounds on any one of four kinds of medium used. p-Hydroxyphenylacetic acid promoted germination of rape seeds at the concentration of 20 ppm in water and showed inhibition at 250 ppm.

Phenolic acids and their related compounds in Japanese flowering cherry leaves infected by Taphrina wiesneri were examined. In the acidic and neutral extracts of infected cherry leaves (I), eighteen compounds positive to diazotized sulfanilic acid and two fluorescent compounds were detected by paper chromatography. Of these compounds, coumarin, 3, 4-dihydrocoumarin, melilotic acid, o- and p-coumaric acids, p-hydroxybenzoic melilotic acid, ferulic acid and caffeic acid were identified. Melilotic acid and coumarin were obtained in crystalline form. The amount of melilotic acid in I was higher than that in healthy leaves independent of sample source, although increased with the growth of cherry leaves.     

Shoyu (Soy Sauce) Flavor Components: Neutral Fraction

From the vacuum distilled volatiles of shoyu, a neutral fraction was obtained. Shoyu was also directly extracted with dichloromethane and then the extract was separated into ten (A~J) fractions. The J fraction was a neutral one. The J fraction was further separated into twelve fractions by liquid column chromatography. All fractions obtained were analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Consequently, 142 components were identified, 82 of which have not been reported previously as volatile constituents of shoyu. The identified compounds were 37 hydrocarbons, 22 alcohols, 22 carbonyls, 22 esters, 12 furans, 6 sulfurous compounds, 1 pyrone, 5 phenols, 1 furanone, 1 acid, 1 lactone and 12 other compounds. From the results of quantitative analysis and organoleptic evaluation, phenylacetal-dehyde is considered to be most important in the neutral fraction.     

Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt

Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles both in top and heart notes, as evidenced by sensory analysis. The aims of this study were i) to characterize the volatile compounds, ii) to determine the odorant‐active ones, and iii) to identify some markers of the plant origin. Two complementary analytical methods were used for these purposes, i.e., headspace solid‐phase microextraction (HS‐SPME) using different fiber coatings followed by GC/MS analysis and gas chromatography – olfactometry/mass spectrometry (GC‐O/MS) applied to violet leaf extracts. From a total of 70 identified compounds, 61 have never been reported so far for this species, 17 compounds were characterized by both techniques (with seven among them known from the literature), 23 compounds were solely identified by HS‐SPME GC/MS (among them only two being already mentioned as components of violet absolutes in the literature), and, finally, 30 compounds were only identified by GC‐O/MS. According to the HS‐SPME GC/MS analyses, ethyl hexanoate and (2E,6Z)‐nona‐2,6‐dienol were specific volatile compounds of the sample with French origin, while (E,E)‐hepta‐2,4‐dienal, hexanoic acid, limonene, tridecane, and eugenol were specific of the samples with Egyptian origin. Additional compounds that were not detected by HS‐SPME GC/MS analysis were revealed by GC‐O analyses, some of them being markers of origin. Pent‐1‐en‐3‐ol, 3‐methylbut‐2‐enal, 2‐methoxy‐3‐(1‐methylethyl)pyrazine, 4‐ethylbenzaldehyde, β‐phenethyl formate, and 2‐methoxy‐3‐(2‐methylpropyl)pyrazine revealed to be odorant markers of the French sample, whereas cis‐rose oxide, trans‐rose oxide, and 3,5,5‐trimethylcyclohex‐2‐enone were odorant markers of the Egyptian samples.     

Formation of 3-Ethylsalicylic Acid from 3-Ethyltoluene by Pseudomonas ovalis

Equimolar aqueous solutions of d-glucose and n-butylamine were heated at 95°C for various times at pH 4, 6.5 and 11.48. The resulting brown solutions were extracted with ether. The volatile components in the ether extracts were analyzed by gas chromatography and gas chromatography-mass spectrometry, with a fused silica capillary column. The major components formed were identified as three alcohols, four N-butylpyrroles, N-butylacetamide, N-butylformamide, N-butylsuccinimide, one pyranone and 5-(hydroxymethyl)-2-furfural. In addition, eleven minor components were also identified. The relative amount of each component changed markedly with pH. At pH 4.0, higher-boiling heterocyclic compounds without C-C fission of glucose were largely formed, and at pH 11.48, lower-boiling fission compounds were mainly formed. Both were observed in the reaction at pH 6.5.     

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.     

Isolation and Identification of the Characteristic Sweet-aroma Compounds in Refinery Final Molasses

The characteristic sweet-aroma components in refinery final molasses were isolated by using a combination of sensory evaluation, column chromatography and gas chromatography, and were identified by infrared spectrometry, mass spectrometry and color reactions. Identified were ethyl n-hexanoate, ethyl phenylacetate, phenylacetic acid, n-butyl benzoate, isopropyl benzoate, l(+)-pantolactone, benzoic acid, o-toluic acid, m-toluic acid, β-phenylpropionic acid, succinic anhydride, maltol, isomaltol, and 2-methyl-5-hydroxy-6-ethyl-γ-pyrone.

The aroma of the mixture of these compounds and vanillin and vanillic acid was similar to that of refinery molasses by sensory evaluation. The results indicate that these compounds are important in producing of sweet molasses aroma.