Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (<i>Helianthus annulus L</i>.)

Zhu, Mengmeng; Shen, Xu; Chen, Jianglin; Yang, Tingting; Hou, Ruyan

doi:10.1515/ijfe-2014-0238

Cited by 8 publications

(8 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The present chemical analysis of flower VOCs corresponds with the available literature results, in which monoterpene hydrocarbons dominated the HS-obtained VOCs of H. tuberosus and H. annuus florets [31,50]. However, in VOCs obtained from H. annuus seeds, eugenol acetate dominated [51], suggesting a possibly different composition based on the plant organ. Compounds present in flower VOCs, especially a-pinene, p-cymene, a-terpinene, linalool, and δ3-carene, are known olfactory cues for honey bees [32], while a-pinene, β-pinene, limonene, camphene, and bornyl acetate repel some predatory insects, like red sunflower weevil [38].…”

Section: Discussionsupporting

confidence: 86%

Secretory Tissues and Volatile Components of Disc Florets in Several Wild Helianthus L. Species

Jocković,

Rajčević,

Zorić

et al. 2024

Plants

View full text Add to dashboard Cite

Although flower pollinator interactions are known to be mediated by floral traits, not enough attention has been paid to the research of secretory tissues and volatile components of sunflower disc florets as potentially important parameters in breeding programs. (1) To our knowledge, this is the first integrated study aimed at better understanding the attractiveness of sunflower capitula to insects. In the study, we have made a very detailed comparative analysis of secretory tissues and the characterization of the volatile components (VOCs) of disc florets in 10 wild perennial Helianthus species. (2) For anatomical analyses, cross-sections were obtained from the nectary zone of disc florets using a cryotechnique procedure. Micromorphological observation and morphological and anatomical analysis of disc florets were performed using light and scanning electron microscopy. For VOCs, we applied headspace, GC-FID, and GC/MS analyses. (3) The obtained results indicate that there is a difference between the analyzed traits among studied species. H. eggertii, H. hirsutus, H. mollis, H. resinosus, and H. tuberosus had high disc diameter values, a high cross-section area and disc floret corolla length, as well as the largest cross-section area and thickness of the disc florets nectary. In the analyzed VOCs, 30 different compounds were detected. The highest yield and quantity of α-Pinene was observed in H. mollis. (4) Inflorescence features, such as receptacle diameter, corolla and secretory tissue properties, and floret VOCs production and characterization, provided valuable information that can be used as guidelines in sunflower breeding programs to maximize pollinator attractiveness and increase seed yield.

show abstract

Section: Discussionsupporting

confidence: 86%

Secretory Tissues and Volatile Components of Disc Florets in Several Wild Helianthus L. Species

Jocković,

Rajčević,

Zorić

et al. 2024

Plants

View full text Add to dashboard Cite

show abstract

“…α‐Pinene was previously detected as an aroma‐active compound in raw and roasted sunflower seeds (Fu et al., 2020). β‐Pinene and d ‐limonene were previously identified as volatile compounds in roasted sunflower seeds (Zhu et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Less attention has been paid to the volatile composition and sensory quality of roasted sunflower oil. Although in roasted sunflower seeds, pyrazines, pyridines, terpenes, furans, aldehydes, ketones, and alcohols were the main volatile compounds, among which 34 were odor active (Fu et al., 2020; Guo et al., 2019; Zhu et al., 2015). The composition and release of aroma‐active compounds in sunflower oil may vary from sunflower seeds due to their differences in food matrix and processing.…”

Section: Introductionmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory‐oriented flavor analysis. Volatile compounds were extracted by solvent‐assisted flavor evaporation and headspace solid‐phase microextraction. Odorants were characterized by gas chromatography‐olfactometry‐mass spectrometry and aroma extract dilution analysis. The cold‐pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty‐six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1–1857) in the cold‐pressed sunflower oil included α‐pinene (11,145 µg/kg), β‐pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α‐phellandrene (36 µg/kg), and (E)‐2‐octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1–884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2‐ and 3‐methylbutanal (6726 and 714 µg/kg), 2,6‐dimethylpyrazine (2329 µg/kg), 2,5‐dimethylpyrazine (12,228 µg/kg), 2,3‐dimethylpyrazine (238 µg/kg), 2,3‐pentanedione (1456 µg/kg), 2‐pentylfuran (1332 µg/kg), 2,3‐dimethyl‐5‐ethylpyrazine (213 µg/kg), and 1‐pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. Practical Application The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma‐active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

show abstract

“…KI (Lit) = Kovats indices that obtained from NIST library except for D‐limonene (Zhu and others ) and pyrazine, 2‐methyl‐6‐(1‐propenyl)‐, (E)‐ (Qin and others ).…”

Section: Resultsmentioning

confidence: 99%

Acceptability and Preference Drivers of Freshly Roasted Peanuts

Wang

Adhikari

Hung

2016

Journal of Food Science

View full text Add to dashboard Cite

The objectives of this study were to determine and compare the sensory perceptions and aroma volatiles of 6 freshly roasted peanut samples and to explore the drivers of consumer acceptability. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M kernels (13M), Georgia runner (mixed) in-shell (InR) & kernels (R), and Virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness for consumers, descriptive, and gas chromatography-mass spectroscopy (GC-MS) tests. For Virginia variety, InVA was preferred over VA. High-oleic 13M was preferred over normal-oleic 06G in overall liking, aroma liking, flavor liking, sweet liking and roasted peanut flavor liking, and so on. Descriptive tests showed that 06G was highest in bitter taste. Cluster analysis divided consumers into 3 segments. Consumer overall liking was positively correlated with attributes related to fresh products and negatively correlated with the attributes that gave consumer the impression of oxidation and overroast. Consumer in cluster 3 had more light eaters and paid less attention to textural aspects. GC-MS data identified benzene derivatives and pyrazines as the principal volatiles. 06G had significantly (P ≤ 0.05) higher concentration of alcohols and aldehydes with the lowest concentration of pyrazines. As the major pyrazine, 2,5-dimethyl-pyrazine had the strongest correlation with roasted peanutty flavor, while octanal, nonanal, hexanal, and 2-pentyl pyridine showed closer correlation with overall oxidized flavor.

show abstract

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

Cited by 8 publications

References 35 publications

Secretory Tissues and Volatile Components of Disc Florets in Several Wild Helianthus L. Species

Secretory Tissues and Volatile Components of Disc Florets in Several Wild Helianthus L. Species

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Acceptability and Preference Drivers of Freshly Roasted Peanuts

Contact Info

Product

Resources

About