Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor

Liang, Jiaqi; Shalaby, Nouran; Rigling, Marina; Wagner, Tim; Heimbach, Julia; Fries, Alena; Kohlus, Reinhard; Zhang, Yanyan

doi:10.1016/j.foodres.2022.112080

Cited by 8 publications

(13 citation statements)

References 24 publications

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“…Both compounds were identified in the distillates investigated here, and drying led to increased FD factors of methional, which may have led to a shift in the aroma quality of the mixture. Regarding the hay-like and straw-like odor attributes, previous research identified 3-methyl-2,4-nonanedione as a main contributor to those off-flavours Liang et al, 2022). This compound, however, was not detected here.…”

Section: Aroma Extract Dilution Analysis and Identification Of Odorac...contrasting

confidence: 51%

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis

Shanmugam¹,

Loos²

2022

JFB

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Melissa officinalis is a popular aromatic plant, renowned for its lemon-like smell and pharmaceutical effects. Drying of Melissa officinalis is important for long-term storage and commercial purposes but can impact the sensory quality of the final product. Here, we aimed to characterize drying-related changes in aroma quality. In a first step, aroma profiles of fresh and dried leaves of Melissa officinalis were established by a trained sensory panel. In a second step, one- and two-dimensional gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was performed to identify odor-active substances from fresh and dried leaves. A hay-like, straw-like and algae-like/fishy off-flavor was evident in dried leaves. GC-MS/O analyses led to the identification of known odor-active substances from Melissa officinalis like neral, geranial, geraniol in both fresh and dried leaves and additionally demonstrated the generation of further odor-active compounds due to drying, amongst others (Z)-4-heptenal and (E,Z)-2,6-nonadienal. Based on these results, further experiments can be designed to further investigate drying-related aroma changes, for instance with regard to quantitative determination of the aroma compounds in the leaves of Melissa officinalis.

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Section: Aroma Extract Dilution Analysis and Identification Of Odorac...contrasting

confidence: 51%

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis

Shanmugam¹,

Loos²

2022

JFB

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“…Twisters used in SBSE possess a higher volume of absorption phase than fibers used for SPME and therefore should provide higher sensitivity and recovery. 17 In addition, DI-SBSE traps volatiles within the liquid phases, thus having higher trapping efficiency for more polar and semi-volatile compounds. 23 Accordingly, the DI-SBSE method coupled with GC−MS−O analysis was used to identify the odor-active regions of unfermented and fermented soy whey samples.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Carboxen/polydimethylsiloxane solid-phase micro-extraction (SPME) fibers were used in the previous studies for analyzing the volatile compounds of soy whey. − Stir bar sorptive extraction (SBSE) as another solvent-free and environmentally friendly extraction technique can be employed as direct immersion–stir bar sorptive extraction (DI-SBSE). Twisters used in SBSE possess a higher volume of absorption phase than fibers used for SPME and therefore should provide higher sensitivity and recovery . In addition, DI-SBSE traps volatiles within the liquid phases, thus having higher trapping efficiency for more polar and semi-volatile compounds .…”

Section: Resultsmentioning

confidence: 99%

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Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein

Liang

Nedele

et al. 2023

J. Agric. Food Chem.

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Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established a model to produce a bioflavor and mycoprotein using fermentation of soy whey by a basidiomycete Ischnoderma benzoinum. Under the dedicated control of a fermentation system, an intense almond-like and sweetish aroma was perceived by a trained sensory panel (n = 10) after fermentation of pure soy whey within 20 h. By application of direct immersion–stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC–MS–O), around 1.0 mg/L benzaldehyde and 1.1 mg/L 4-methoxybenzaldehyde imparting a pleasant almond-like odor note were determined in the fermented soy whey with I. benzoinum. Concurrently, a certain of amount of the dry mass of I. benzoinum was accumulated with 73.2 mg/g crude protein and seven essential amino acids.

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“…Further parameters were used: MS, scan mode; scan range, m/z 40−330; electron ionization energy, 70 eV; source temperature, 230 °C; quadrupole temperature, 150 °C; ODP 4 transfer line temperature, 250 °C; ODP 4 mixing chamber temperature, 150 °C; and ODP 4 makeup gas, N 2 (5.0) (Westfalen). 19 Identification of odor-active regions was performed by two experienced assessors by sniffing the samples in triplicate. Odor-active regions sniffed twice by each assessor were analyzed in further experiments.…”

Section: Gas Chromatography−mass Spectrometry−olfactometry (Gc-ms-o)mentioning

confidence: 99%

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization

Stöppelmann,

Chan,

Liang

et al. 2023

J. Agric. Food Chem.

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One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from Allium substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters. Using multisolvent and solvent-free aroma extractions coupled with gas chromatography−mass spectrometry−olfactometry, 5 odorants with high assigned flavor dilution (FD) factors (≥ 256) were identified in the fermented sample that have been reported in the literature as important aroma compounds of meat products: methyl palmitate, bis(2-methyl-furyl) disulfide, (E,E)-2,4-decadienal, γ-nonalactone, and eugenol. Using selected ion monitoring, the presence of bis(2-methyl-furyl) disulfide (meaty, savory, FD 256) after fermentation was confirmed. It was proposed that P. umbellatus enzymatically forms bis(2-methyl-furyl) disulfide from intermediates derived from the thermal degradation of thiamine.

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Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor

Cited by 8 publications

References 24 publications

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis

Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization

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