A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.     

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO₂, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).     

Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits

The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0–13 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decrease in catechins, flavonol glycosides and caffeine and the increase in certain amino acids contributed to the elevated sweet taste and mellow taste. The sweet, woody and herbal odorants and the fermented and fatty odorants were the key contributors to the characteristic sensory feature of yellow tea with sweet aroma and over-oxidation aroma, including 7 ketones, 5 alcohols, 1 aldehyde, 5 acids, 4 esters, 5 hydrocarbons, 1 phenolic compound and 1 sulfocompound. This study reveals the sensory trait-related chemical changes in the yellowing process of tea, which provides a theoretical basis for the optimization of the yellowing process and quality control of yellow tea.     

Isolation and confirmation of the proposed cleistanthol biogentic link from Croton insularis

The proposed cleistanthol biosynthetic intermediate en route to spruceanol, and other related family members, was isolated for the first time from Croton insularis, confirming the Jacobs-Reynolds hypothesis. Anticancer evaluation of the new isolates and their aerial oxidation products is also reported.     

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 ± 9.82) mg kg^?1), the lowest in palm oil analogue ((372.01 ± 16.16) mg kg^?1). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.     

Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

The effect of the addition of β-cyclodextrin (β-CD), the most used of natural CDs, on the pear juice quality was studied. Several properties of this fruit juice, such as color, odor and aroma have been evaluated in both the absence and presence of β-CD for the first time. A study of the aroma profile of pear juice showed that esters, aldehydes, alcohols and terpenes are the most important chemical families of volatile compounds present in this fruit juice. Furthermore, a trained sensory panel was used to quantify odor/aroma attributes of pear juices in both the presence and absence of increasing β-CD concentrations. The addition of β-CD at a concentration of 15 mM to pear juice significantly increased its global quality, color intensity and reduced its browning but without any significant decrease in aroma. For this reason, a concentration of 15 mM of this type of natural CD is recommended to be used in pear juice manufacturing.     

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

This work explores to what extent the aroma or the non-volatile fractions of red wines are responsible for the overall flavor differences perceived in-mouth. For this purpose, 14 samples (4 commercial and 10 reconstituted wines), were sorted by a panel of 30 trained assessors according to their sensory in-mouth similarities. Reconstituted wines were prepared by adding the same volatile fraction (coming from a red wine) to the non-volatile fraction of 10 different red wines showing large differences in perceived astringency. Sorting was performed under three different conditions: (a) no aroma perception: nose-close condition (NA), (b) retronasal aroma perception only (RA), and (c) allowing retro- and involuntary orthonasal aroma perception (ROA). Similarity estimates were derived from the sorting and submitted to multidimensional scaling (MDS) followed by hierarchical cluster analysis (HCA). Results have clearly shown that, globally, aroma perception is not the major driver of the in-mouth sensory perception of red wine, which is undoubtedly primarily driven by the perception of astringency and by the chemical compounds causing it, particularly protein precipitable proanthocyanidins (PAs). However, aroma perception plays a significant role on the perception of sweetness and bitterness. The impact of aroma seems to be more important whenever astringency, total polyphenols and protein precipitable PAs levels are smaller. Results also indicate that when a red-black fruit odor nuance is clearly perceived in conditions in which orthonasal odor perception is allowed, a strong reduction in astringency takes place. Such red-black fruit odor nuance seems to be the result of a specific aroma release pattern as a consequence of the interaction between aroma compounds and the non-volatile matrix.     

中国苦水玫瑰油香气成分的研究

 选择OV1701交联毛细管柱作为中国苦水玫瑰油的分离柱,并采用现代气相/质谱(GC/MS)、气相/红外光谱(GC/IR)技术手段,结合标准品对照,对玫瑰油中分离出的130余种化合物进行鉴别,初步鉴定出了101种化合物。研究表明,不同品种的玫瑰油形成各自不同的香味,这与栽培品种和土壤、温度、降雨量等综合栽培环境差异有关。中国苦水玫瑰油以其特有的浓郁玫瑰香气,应成为世界玫瑰油中一个重要品种。     

Rapid determination of floral aroma compounds of lilac blossom by fast gas chromatography combined with surface acoustic wave sensor

A novel analytical method using fast gas chromatography combined with surface acoustic wave sensor (GC/SAW) has been developed for the detection of volatile aroma compounds emanated from lilac blossom (Syringa species: Syringa vulgaris variginata and Syringa dilatata). GC/SAW could detect and quantify various fragrance emitted from lilac blossom, enabling to provide fragrance pattern analysis results. The fragrance pattern analysis could easily characterize the delicate differences in aromas caused by the substantial difference of chemical composition according to different color and shape of petals. Moreover, the method validation of GC/SAW was performed for the purpose of volatile floral actual aroma analysis, achieving a high reproducibility and excellent sensitivity. From the validation results, GC/SAW could serve as an alternative analytical technique for the analysis of volatile floral actual aroma of lilac. In addition, headspace solid-phase microextraction (HS-SPME) GC-MS was employed to further confirm the identification of fragrances emitted from lilac blossom and compared to GC/SAW.     

Review of the role and methodology of high resolution approaches in aroma analysis

Analysis of the odour complexity in food and beverage products demands high resolution approaches for distinguishing individual aroma-impact compound(s), and for assessing their contribution to the global aroma of a sample. This paper aims to review current applications incorporating different advanced separation methodologies, and their roles in achieving high resolution aroma analysis. This includes prior low resolution gas chromatography–olfactometry (GC–O) with fractionation procedures using chemical manipulation, adsorption chromatography and ion exchange separation. Innovative multidimensional gas chromatography (MDGC) arrangements that are appropriately designed with olfactometry are of specific focus here. The revelation of resolved components using these integrated approaches provides significantly improved knowledge of aroma composition in samples.     

Statistical evaluation of the group structures of five venetian wines from chemical measurements

Exploratory statistical methods are used to elucidate the group structures pertaining to a chemical data set obtaned from 184 samples of five typical white wines from the Venetian Region: Soave Classico, Presecco di Conegliano-Valdobbiadene, Verduzzo del Piave, Tocai di Lison, Tocai delle Grave del Friuli. Analytical data included 19 classical parameters and 9 aroma components. Correlation matrices showed that the same three sets of intercorrelated variables were present in all the groups, and that aroma components were nearly uncorrelated with classical parameters. Principal components analysis allowed a subspace of reduced dimensionality to be derived for each group. However, because of similar pattern of the correlation matrices, a high degree of similarity was also observed among the subspaces. An efficient differentiation of the groups was obtained by canonical variates analysis. The most important chemical parameters were potassium, ash content, total nitrogen, cis-3-hexen-1-o1 and 1-hexanol. Classification of samples by the Euclidean distances from the centroids in the canonical space gave on average 94% correct results.     

Wine flavor: chemistry in a glass

Although hundreds of chemical compounds have been identified in grapes and wines, only a few compounds actually contribute to sensory perception of wine flavor. This critical review focuses on volatile compounds that contribute to wine aroma and provides an overview of recent developments in analytical techniques for volatiles analysis, including methods used to identify the compounds that make the greatest contributions to the overall aroma. Knowledge of volatile composition alone is not enough to completely understand the overall wine aroma, however, due to complex interactions of odorants with each other and with other nonvolatile matrix components. These interactions and their impact on aroma volatility are the focus of much current research and are also reviewed here. Finally, the sequencing of the grapevine and yeast genomes in the past approximately 10 years provides the opportunity for exciting multidisciplinary studies aimed at understanding the influences of multiple genetic and environmental factors on grape and wine flavor biochemistry and metabolism (147 references).     

脐橙果皮的室温和热辅助表面解吸常压化学电离质谱的比较

以脐橙果皮为研究对象,比较了室温和热辅助表面解吸常压化学电离源(DAPCI)的解吸电离特性,结合串联质谱技术,对果皮中香气、糖、黄酮类等主要成分进行了鉴定,并通过主成分分析(PCA)方法对热辅助DAPCI-MS所获外果皮指纹谱图信息进行分析,进而区分了3个不同产地脐橙。 结果表明,室温DAPCI-MS对脐橙果皮中的香气成分具有较强的解吸电离能力,而热辅助DAPCI-MS则更适合于分析果皮中的黄酮类和糖类及其衍生物。 DAPCI-MS具有灵敏度高、分析速度快等特点,有望成为农产品品质快速检测与产地识别研究的新方法。     

Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry

This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC–MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC–MS–Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.     

Determination of indoor air quality of a phytosanitary plant

Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that NIR and MIR spectroscopies are useful to investigate molecular changes involved in wine fermentation while electronic nose and electronic tongue can be applied to detect the evolution of taste and aroma profile. Moreover, as demonstrated through the modeling of NIR, MIR, electronic nose and electronic tongue data, these non destructive methods are suitable for the monitoring of must-wine fermentation giving crucial information about the quality of the final product in agreement with chemical parameters. Although in this study the measurements were carried out in off-line mode, in future these non destructive techniques could be valid and simple tools, able to provide in-time information about the fermentation process and to assure the quality of wine.     

Chemical Composition of Volatile Compounds in Apis mellifera Propolis from the Northeast Region of Pará State,Brazil

Propolis is a balsamic product obtained from vegetable resins by exotic Africanized bees Apis mellifera L., transported and processed by them, originating from the activity that explores and maintains these individuals. Because of its vegetable and natural origins, propolis is a complex mixture of different compound classes; among them are the volatile compounds present in the aroma. In this sense, in the present study we evaluated the volatile fraction of propolis present in the aroma obtained by distillation and simultaneous extraction, and its chemical composition was determined using coupled gas chromatography, mass spectrometry, and flame ionization detection. The majority of compounds were sesquiterpene and hydrocarbons, comprising 8.2–22.19% α-copaene and 6.2–21.7% β-caryophyllene, with additional compounds identified in greater concentrations. Multivariate analysis showed that samples collected from one region may have different chemical compositions, which may be related to the location of the resin’s production. This may be related to other bee products.     

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

The principal purpose of the present work is to characterize the aroma, aroma‐active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free‐run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC‐MS‐O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2‐phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin‐3‐glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.     

Two-step simultaneous distillation and solvent extraction for isolation both free and bound aroma in tobacco

In this investigation, a novel two-step simultaneous distillation and solvent extraction (two-step SDE) method was developed to isolate both free and bound aroma in tobacco. Firstly, free aroma were extracted into dichloromethane by SDE for 4 h with SDE sample solution at pH 5.5. Then the SDE sample solution was adjusted to pH 2.5, bound aroma were hydrolyzed, and released as free aroma extracted by fresh dichloromethane. Following, both the free and bound aroma were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The whole isolation procedure of both free and bound aroma was carried out in one SDE apparatus and using one same sample. Especially, the procedure of isolation of bound aroma was greatly simplified. To apply and validate the proposed two-step SDE method, a traditional method were also used to isolate the bound aroma. The total bound aroma obtained by the proposed two-step SDE method and the traditional method were 119.83 mg kg(-1) and 88.9 mg kg(-1), respectively. For isolation of bound aroma, the proposed two-step SDE method was of better extraction recovery, less labourious, solvent and time consuming than the traditional method.