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.     

Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined. Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated. The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory analysis of roasted insects. The decisive influence was the roasting temperature. The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160 °C.     

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.     

Profiling of grape monoterpene glycosides (aroma precursors) by ultra‐high performance‐liquid chromatography‐high resolution mass spectrometry (UHPLC/QTOF)

A ‘suspect screening analysis’ method for grape metabolomics by ultra‐high performance‐liquid chromatography (UHPLC) and high‐resolution quadrupole‐time of flight (QTOF) mass spectrometry was recently developed. This method was applied to study grape monoterpene glycosides, the main grape aroma precursors. Since standard compounds were not available, they were tentatively identified by overlapping various analytical approaches, in agreement with the indications recommended in mass spectrometry (MS)‐based metabolomics. Accurate mass and isotopic pattern, MS/MS fragmentation, correlation between fragments observed and putative structures and between liquid chromatography coupled with mass spectrometry (LC/MS) and gas chromatography/mass spectrometry signals were studied. Seventeen monoterpene glycosides were identified without performing the hydrolytic artifacts commonly used to study these compounds which may affect sample profile. This is the first time that a detailed study of these aroma precursors has been carried out by direct LC/MS analysis. Copyright © 2014 John Wiley & Sons, Ltd.     

叶丝在增温增湿与滚筒烘丝工序中香味组分变化分析

该文研究了制丝线增温增湿和滚筒烘丝工序加工对叶丝香味组分的影响,采用溶剂超声萃取前处理结合GC-MS法测定叶丝的香味组分,并对SIROX增温增湿工序和滚筒烘丝工序前后叶丝香味组分的相对含量进行了分析,比较了工序前后、工序间香味组分的变化趋势。结果显示:①经SIROX增温增湿工序加工后,乙酸、苯甲醇等18种组分相对含量减少,糠醇、2,4-二羟基-2,5-二甲基-3(2H)-呋喃-3-酮等6种组分相对含量增加;②经滚筒烘丝工序加工后,乙酸、麦芽酚等14种组分相对含量减少,糠醇、糠醛等6种组分相对含量增加;③经增温增湿及滚筒烘丝两工序后,乙酸、2,3-丁二醇等23种组分相对含量减少,糠醇、2,4-二羟基-2,5-二甲基-3(2H)-呋喃-3-酮等4种组分相对含量增加;④两工序间的温度、湿度剧烈变化,使叶丝内部组分发生了美拉德反应、降解反应、挥发等,香味组分经两个工序后发生了一系列显著变化。该研究对提升卷烟产品质量、优化工艺参数、开发高质量产品具有重要意义。     

不同烟草生物质热解释放致香物质的研究

采用烟叶和烟梗为原料,使用热裂解气相色谱法对烟草的燃烧时间、燃烧温度进行控制,精确模拟实际烟草致香物质释放环境,精确捕获、并半定量物质,从而在实验室模拟、分析、研究烟草燃烧物中致香物质的组成和特点。研究分别考察了两种生物质在500℃、550℃下释放的致香物质组成。结果表明,烟梗、烟叶中元素组成中硫、氮两种元素含量低,而C/H比值两种烟草生物质均较高。两个热解温度下烟叶的热解产物中致香物质的含量均明显高于烟梗。升高热解温度均有利于获得更高相对含量的热解成分。烟叶热解产物中烯烃类物质相对含量比烟梗中多,而烟梗热解产物中酚类物质含量比烟叶中多。提高热解温度有利于酮类致香物质含量产生。     

Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine

In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.     

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.     

柱前衍生-超高效液相色谱-单重四极杆质谱法分析不同产地烤烟的20种游离氨基酸

为了分析烤烟中游离氨基酸含量与烤烟香型、产地的关系,以国内14个烟草种植省份的138个调制后的烤烟中部叶片为材料,采用柱前衍生-超高效液相色谱-单重四极杆质谱法对烤烟中的20种游离氨基酸进行分析。方法表征结果显示该方法满足分析要求,适合烤烟中游离氨基酸的检测。对调制后烤烟中部叶片的游离氨基酸分析结果显示,烤烟的游离氨基酸含量在产地间差异很大（28.50%~94.20%）,其中天冬酰胺、谷氨酰胺含量的相对标准偏差（RSD）超过80%;在3种典型香型（浓香型、清香型和中间香型）烤烟中,浓香型烤烟游离氨基酸含量的RSD大于其他两种香型。对同一香型的不同种植省份和同一省份不同香型的烤烟游离氨基酸分析结果显示,其含量呈现一定的规律。