Extract toolkit for essential oils: State of the art, trends, and challenges - ScienceDirect
Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oi…
Molecular Aroma Composition of Vanilla Beans from Different Origins | Journal of Agricultural and Food Chemistry
The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the aroma profile of Vanilla is essential. This study demonstrates the first comparative analysis of odorant compositions in the three most important Vanilla varieties: Vanilla planifolia, Vanilla pompona, and Vanilla tahitensis from different origins. Following the screening for odor-active molecules through gas chromatography-olfactometry and aroma extract dilution analysis (GC-O and AEDA), selected compounds were quantified using stable isotope dilution assays (SIDA) and their dose over threshold values (DoTs) were calculated. Vanillin was confirmed as the most important odor-active compound due to its highest DoT value, especially in the V. planifolia sample. Meanwhile, 4-methoxybenzyl alcohol and 4-methoxybenzaldehyde showed higher DoT factors than vanillin in V. pompona and partially in V. tahitensis samples. This indicates their role as discriminative odorants for these varieties. The heightened DoT values of 3-hydroxy-4,5-dimethyl-2(5H)-furanone in Uganda Vanilla samples unveil geographical influences on the odorant profile within V. planifolia species. Additionally, 2-methyl-3-(methyldithio)furan was identified for the first time in Vanilla samples with diverse DoT values from different species and origins.
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges | Journal of Agricultural and Food Chemistry
Gas chromatography–olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.
Many organisms react to the smell of deadly pathogens by reflexively avoiding them. But a recent study from the University of California, Berkeley, shows that the nematode C. elegans also reacts to the ...
Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques - ScienceDirect
The aroma of honey is an important factor in its market appeal, but it can vary significantly depending on the type and origin of the honey. This vari…
Spray drying encapsulation of flavor compounds and essential oils - ScienceDirect
This chapter provides a comprehensive overview of the spray drying process for microencapsulation of essential oils and flavor compounds. It examines …
12 Common Types Of Lemons And How They Are Different
Lemons are a versatile fruit, but do you know which varieties are best for drinks, recipes and more? Learn about the differences between 12 types of lemons.
Scents of Brazil: From Cajuí to Cashew and the Unforgettable Cajuína ~ Fragrances and Cultures
Of the infinite varieties of flavors, textures and colors Brazil has to offer, let's talk a little more about cashews and cajuí. Brazil is a country that is really rich in everything. This land has so much in abundance, and when abundance isn't enough we still have variety. Let's take cashews and cajuí, for example. Green cashew Both pseudo-fruits that a
FDA bans brominated vegetable oil in beverages amid potential health concerns
04 Jul 2024 --- The US FDA has revoked authorization for using brominated vegetable oil in beverages after an updated assessment finds the chemical has the “potential for adverse health effects in humans.” The new ruling will come into force on August 2, 2024, after decades of what some believe has been “inaction” on BVO.BVO — a vegetable oil that is modified with bromine and has been used as a food ingredient since the 1920s — can be used as a stabilizer in citrus-flavored beverages, particularly to keep the citrus flavoring from floating to the top. It is also found in some sodas.
Sweet flavors and healthy ingredients make strawberries one of the world's most popular berries. The complex biochemical compounds that determine the flavor and nutritional value of a strawberry—known ...
The perception interaction of complex fruits aroma system: including binary, ternary, quaternary, and with different chain length, functional groups and substituent positions compounds - ScienceDirect
The perceptual interactions between key aroma compounds (binary, ternary, and quaternary) of fruits were comprehensively evaluated using thresholds, o…
Artificial flavours released by cooking aim to improve lab-grown meat | New Scientist
Lab-grown meat can be shaped into steaks and meatballs, but it can be lacking in the flavour department. Aromatic chemicals that are released when heated could offer a solution