Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

Ghadiriasli, Rahil; Mahmoud, Mohamed A. A.; Wagenstaller, Maria; Kuilen, J.W.G. van de; Buettner, Andrea

doi:10.1016/j.foodres.2021.110776

Cited by 4 publications

(9 citation statements)

References 44 publications

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“…Over the years, MDGC-O methodologies, which integrate multidimensional separation MDGC with simultaneous olfactive characterization, have been developed to identify individual odor-active compounds in complex matrixes and assess their contribution to the overall perceived odor. 24,25,128,129 The most commonly used methodological approach is the heart-cut MDGC-O technique. In heart-cutting multidimensional gas chromatography (MDGC), fractions of the sample that remain unresolved in the nonpolar first column ( 1 D) are directed to a polar second column ( 2 D) after undergoing a cryogenic refocusing step (Figure 3).…”

Section: Gc-o-fidmentioning

confidence: 99%

“…9 This technique is widely used for odorants quantification in molecular sensory studies. 108,154 Supplementary odor quantification techniques, such as odor activity value (OAV) and aroma reconstitution, help researchers analyze and understand the aroma composition of different matrixes. 155 OAV is calculated by dividing the concentration or intensity of an odorant by its odor threshold, allowing for quantitative ranking of specific odorants based on their contribution to the overall aroma.…”

Section: ■ Odor Ranking Techniquesmentioning

confidence: 99%

“…In this context, Ghadiriasli et al characterized the odorants responsible for the unique aromatic profiles of oak woods. 154 The study focused on investigating whether the odor profile of these woods is influenced by geographical regions and pedoclimatic conditions. The researchers identified fatty acid degradation products as the majority of the identified odorants across the samples.…”

Section: ■ Applications Of Gc-o Analysismentioning

confidence: 99%

“…Multidimensional gas chromatography (MDGC) techniques, including heart-cutting and comprehensive two-dimensional gas chromatography (GC×GC), are extensively utilized to improve the separation and identification of odor-active compounds in complex sample mixtures. , These innovative methods leverage two interconnected capillary columns with differing selectivity to enhance both resolution and identification capabilities. Over the years, MDGC-O methodologies, which integrate multidimensional separation MDGC with simultaneous olfactive characterization, have been developed to identify individual odor-active compounds in complex matrixes and assess their contribution to the overall perceived odor. ,,, …”

Section: One- and Two-dimensional Gc-o Setupsmentioning

confidence: 99%

“…These methods allow researchers to precisely identify and quantify odor-active compounds. Recent improvements, such as the introduction of fast GC, comprehensive two-dimensional GC, and multidimensional GC, have substantially improved the separation power and resolution of odorants. ,,− These advancements enable more exact identification and measurement of odorous chemicals. This integration not only enhances compound identification but also provides vital insights into the overall makeup of complicated odor patterns.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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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 twodimensional 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.

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Section: Gc-o-fidmentioning

confidence: 99%

Section: ■ Odor Ranking Techniquesmentioning

confidence: 99%

Section: ■ Applications Of Gc-o Analysismentioning

confidence: 99%

Section: One- and Two-dimensional Gc-o Setupsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Sustainable fragrance release wax oil coating for wood substrate based on peppermint essential oil microcapsules

Liu,

Li,

Zhao

et al. 2024

Industrial Crops and Products

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Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Sales,

Cunha,

Morgado

et al. 2023

Foods

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Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.

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Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

Cited by 4 publications

References 44 publications

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Sustainable fragrance release wax oil coating for wood substrate based on peppermint essential oil microcapsules

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

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