Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmol_TE/g_DM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.     

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.     

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.     

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling liquid (HSBL). A total of 79 aroma compounds and 56 aroma-active compounds were identified. The aroma extract dilution analysis (AEDA) was used to analyze the differences between the key aroma-active components in the HS and HSBL. The results showed that 13 aroma-active components were significantly affected by boiling, such as D-limonene, methional, and linalool. Moreover, a total of 22 key aroma-active components were identified through the odor activity values (OAVs) calculation. Of them, (E)-2-octenal (fatty) and linalool showed a significant difference, suggesting them to be the most critical aroma-active compounds in the HSBL, and HS, respectively. Finally, the correlation between key aroma-active compounds and the sensory properties of HS and HSBL was studied. These results demonstrated that the OAVs of key aroma-active compounds could characterize the real information of samples through bidirectional orthogonal partial least squares (O2PLS). The analysis results were consistent with the sensory evaluation results.     

Optimization of Extraction Conditions and Characterization of Volatile Organic Compounds of Eugenia klotzschiana O. Berg Fruit Pulp

Eugenia klotzschiana O. Berg is a native species to the Cerrado biome with significant nutritional value. However, its volatile organic compounds (VOCs) chemical profile is not reported in the scientific literature. VOCs are low molecular weight chemical compounds capable of conferring aroma to fruit, constituting quality markers, and participating in the maintenance and preservation of fruit species. This work studied and determined the best conditions for extraction and analysis of VOCs from the pulp of Eugenia klotzschiana O. Berg fruit and identified and characterized its aroma. Headspace solid-phase microextraction (HS-SPME) was employed using different fiber sorbents: DVB/CAR/PDMS, PDMS/DVB, and PA. Gas chromatography and mass spectrometry (GC-MS) were employed to separate, detect, and identify VOCs. Variables of time and temperature of extraction and sample weight distinctly influenced the extraction of volatiles for each fiber. PDMS/DVB was the most efficient, followed by PA and CAR/PDMS/DVB. Thirty-eight compounds that comprise the aroma were identified among sesquiterpenes (56.4%) and monoterpenes (30.8%), such as α-fenchene, guaiol, globulol, α-muurolene, γ-himachalene, α-pinene, γ-elemene, and patchoulene.     

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.     

First total synthesis of a new sesquiterpenoid natural product, (±)-3-(2,4-dihydroxybenzoyl)-4,5-dimethyl-5-(4,8-dimethyl-3(E),7(E)-nonadien-1-yl)tetrahydro-2-furanone

An efficient and stereodefined process is described for the first preparation of a new prenyl-benzoylfuranone type sesquiterpenoid, (±)-3-(2,4-dihydroxybenzoyl)-4,5-dimethyl-5-(4,8-dimethyl-3(E),7(E)-nonadien-1-yl)tetrahydro-2-furanone. The synthetic strategy is based on nucleophilic addition of organometallic reagents to the functionalized ketoamides elaborated from dihydroxyacetone dimer for the stereoselective construction of the key quaternary carbon center in the target compound.     

Mimicking the pineapple scent: Synthesis and properties of (semi)conjugated triene carbonyl derivatives

The unexpected formation of previously nondescribed (semi)conjugated ethyl trienoate revealed its powerful aroma of fresh pineapple. Thus, we have designed, prepared and evaluated a set of its carbonyl analogues as mixtures of (E/Z)-isomers. Although their synthesis from natural ocimene led to target compounds in low yields, optimized preparation from geranyl acetate furnished an aldehyde as high-yielding common intermediate on multigram scale. A series of its Wittig olefinations provided corresponding (E,E)-configured carbonyl dienes. Final acid-catalyzed elimination of allylic acetates provided the desired “pineapple” target in moderate yield. Sensory analysis revealed that only the parent compound possesses the typical pineapple aroma. Although analogous ^tBu- and/or Bn-esters feature an additional green note, the most similar Me-ester differs by its fresh woody aroma analogously to methyl ketone.     

Synthesis of 4-(2-hydroxy-1-methyl-5-oxo-1H-imidazol-4(5H)-ylidene)-5-oxo-1-aryl-4,5-dihydro-1H-pyrrole-3-carboxylates, a new triazafulvalene system

(2E,3Z)-2-(1-Methyl-2,5-dioxoimidazolidin-4-ylidene)-3-[(arylamino- or heteroarylamino)methylene]succinate 5 obtained by [2+2] cycloaddition of (5Z)-5-[(dimethylamino)methylene]-3-methylimidazolidine-2,4-dione (1) and dimethyl acetylenedicarboxylate (2) followed by substitution of the dimethylamino group with aromatic or heteroaromatic amines, afforded by heating in ethanol in the presence of potassium hydroxide, potassium salts 6. Acidification of 6 with hydrochloric acid afforded mixtures of (E)- and (Z)-isomers of methyl 4-(2-hydroxy-1-methyl-5-oxo-1H-imidazol-4(5H)-ylidene)-5-oxo-1-phenyl-4,5-dihydro-1H-pyrrole-3-carboxylates. On the other hand, alkylation of compounds 6 with methyl iodide or benzyl bromide produced the corresponding methyl (E)-4-(2-methoxy- or 2-benzyloxy-1-methyl-5-oxo-1H-imidazol-4(5H)-ylidene)-5-oxo-1-phenyl-4,5-dihydro-1H-pyrrole-3-carboxylates 9, derivatives of a new triazafulvalene system.     

Electrogeneration of (Z)-α-aroyloxy-β-aroylthiostilbenes and (Z)-4,5-diaryl-2-arylimino-1,3-oxathioles by cathodic reduction of monothiobenzils in the presence of electrophilic reagents. Computational B3LYP and RI-MP2 study on the relative stability of oxathiole compounds

Electrochemical reductions of monothiobenzils in the presence of either aroyl or carbonimidoyl dichlorides were carried out, yielding products with sulfur retention. Electrolyses in the presence of aroyl chlorides led to previously unknown (Z)-α-aroyloxy-β-aroylthiostilbenes in high to quantitative yields, whereas reactions in the presence of arylcarbonimidoyl dichlorides provided novel 4,5-diaryl-2-arylimino-1,3-oxathioles in fair to high yields. The molecular structures of (Z)-α-benzoyloxy-β-benzoylthio-4,4′-dimethylstilbene and (Z)-2-(2,4-dichlorophenylimino)-4,5-diphenyl-1,3-oxathiole were determined by X-ray crystallography. Also, ab initio HF, density functional B3LYP, and Møller-Plesset RI-MP2 procedures were applied to oxathiole compounds revealing that (Z)-isomers are more stable than (E)-isomers and that both isomers are separated by a relatively low activation barrier.     

Reaction of 3,4-dioxohexane-1,6-dioic acid esters with 2,4-dinitrophenylhydrazine

Reaction was studied of 3,4-dihydroxyhexa-2,4-diene-1,6-dioic acid esters with 2,4-dinitrophenylhydrazine that led to the formation of esters of (3E)-3-[2-(2,4-dinitrophenyl)-hydrazinylidene]-4-oxohexane-1,6-dioic and (3E,4E)-3,4-bis[2-(2,4-dinitrophenyl)hydrazinylidene]-hexane-1,6-dioic acids. The structural features of compounds synthesized were established from the data of IR and NMR spectra and X-ray diffraction (XRD) analysis.     

Synthesis of conjugated (E,E)-1,3-diene-containing troponoid-based compounds

Through exploration of the electrophilic substitution reaction of 3-((2E,4E)-5-phenylpenta-2,4-dienoyl)-2-hydroxy-2,4,6-cycloheptatrien-1-one (3-((2E,4E)-5-phenylpenta-2,4-dienoyl)tropolone) with halogen and diazonium salts as well as the nucleophilic cyclisation reaction with hydroxylamine hydrochloride and substituted phenylhydrazine hydrochlorides by employing our reliable methods, we have synthesised a series of new (E,E)-1,3-diene-bearing troponoid-based compounds. All the newly synthesised molecules represent an issue of great interest, since the presence of conjugated 1,3-diene moiety can be developed further via other reactions.     

Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams

The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, Citrus side streams were fermented using monokaryotic strains of the fungus Pleurotus sapidus. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed p-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2¹⁸ as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L⁻¹ to 2.4 ng L⁻¹ for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of p-anisaldehyde as well as of (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by P. sapidus.     

Stereochemistry of (3E)-3,7-dimethyl-3-octene-1,2,6,7-tetraol isolated from Passiflora quadrangularis

3,7-Dimethyl-3(E)-octene-1,2,6,7-tetraol, a monoterpene recently isolated from Passiflora quadrangularis fruit pulp, has been established to be a 12:42:14:32 mixture of (2R,6R)-, (2R,6S)-, (2S,6R)- and (2S,6S)-stereoisomers, in that order, by HPLC analysis of the corresponding tri-(R)-MTPA ester in comparison with stereochemically defined synthetic samples.     

Oxidative Addition of <Emphasis Type="Italic">N</Emphasis>-Aminophthalimide to Alkenyl-4,5-dihydropyrazoles and Alkenylpyrazoles. Synthesis of Aziridinylpyrazoles

Oxidation of N-aminophthalimide with lead tetraacetate in the presence of 1,5-diaryl-3-[(E)-2-arylethenyl]-1H-pyrazoles, as well as of 1,3-diphenyl-5-[(E)-2-phenylethenyl]-1H-pyrazole, gives adducts at the exocyclic C=C bond, the corresponding phthalimidoaziridinylpyrazoles. From 1,5-diphenyl-3-[(1E,3E)-4-phenyl-1,3-butadienyl]-1H-pyrazole, only product of addition at both exocyclic C=C bonds was obtained. In the reaction with 1-phenyl-3-[(1E, 3E)-4-phenyl-1,3-butadienyl]-5-[(E)-2-phenylethenyl]-1H-pyrazole, the adduct at the styryl C=C bond was isolated. Analogous 4,5-dihydropyrazoles, 1,5-diphenyl-3-[(1E, 3E)-4-phenyl-1,3-butadienyl]-4,5-dihydro-1H-pyrazole and 1-phenyl-3-[(1E, 3E)-4-phenyl-1,3-butadienyl]-5-[(E)-2-phenylethenyl]-4,5-dihydro-1H-pyrazole, turned out to be inert in oxidative addition of N-aminophthalimide.     

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

The volatile compounds of wild gilthead sea bream (Sparus aurata) were analyzed by sensory and instrumental analyses. Simultaneous distillation and extraction (SDE) with dichloromethane were used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by SDE was representative of sea bream odour. A total of 46 compounds were identified and quantified in sea bream. Aldehydes and alcohols were the most dominant volatiles in sea bream, as they accounted for the largest proportion. Hexanal, heptanal, nonanal, (Z)-4-heptenal, octanal, (E)-2-nonenal, decanal, benzenacetaldehyde, (E,E)-2,4-decadienal, 1-octen-3-ol and (E)-1,5-octadien-3-ol were potent aroma compounds on the basis of odour activity values (OAVs). Within these, decanal (OAV: 1110) and (E)-2-nonenal (OAV: 447.5) were the most powerful contributors to the aroma of the sea bream.     

Reaction of 1-substituted 3-aminoquinoline-2,4-diones with isothiocyanates. An easy pathway to generate novel 2-thioxo-1′H-spiro[imidazoline-5,3′-indole]-2,2′-diones

3-Butyl-3-amino-1H,3H-quinoline-2,4-diones react with isothiocyanates to give novel 3a-butyl-9b-hydroxy-2-thioxo-1,2,3,3a,5,9b-hexahydro-imidazo[4,5-c]quinolin-2-ones in high yields. These compounds rearrange in boiling acetic acid or concd hydrochloric acid to give (E)- and/or (Z)-4-butylidene-2-thioxo-1′H-spiro[imidazoline-5,3′-indole]-2,2′-diones. All compounds were characterized by their ¹H, ¹³C, IR and MS spectra, and some of them also by ¹⁵N NMR. The structure of one compound was investigated by single-crystal X-ray diffraction.