Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

Trapp, Tobias; Jäger, Deborah A.; Fraatz, Marco Alexander; Zorn, Holger

doi:10.1007/s00217-017-3003-2

Cited by 26 publications

(24 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flavour dilution (FD)‐factors were determined by means of aroma dilution analyses. The samples were diluted after thermodesorption within the gas chromatography system by increasing the carrier gas flow (helium, 44.4 mL min −1 ) in the injection system (1:4, 1:8, 1:16, 1:32, 1:64, 1:128, 1:256, 1:512) . Two capillaries with different polarity were used: VF‐5ms (30 m, 0.25 mm ID, film thickness 0.25 μm; Agilent J&W GC Columns, Santa Clara, CA, USA) and HP‐INNOWax (30 m, 0.25 mm ID, film thickness 0.25 μm; Agilent J&W GC Columns).…”

Section: Methodsmentioning

confidence: 56%

Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

2019

View full text Add to dashboard Cite

BACKGROUND Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p‐coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice. RESULTS Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L−1 to 21.02 ± 1.47 mg L−1. Simultaneously, the caffeic acid content increased from 6.72 ± 0.69 mg L−1 to 19.33 ± 1.86 mg/L−1. The aroma profile of the enzymatically treated sample and a control sample differed in only one volatile. Vitispirane had a higher flavour dilution factor in the treated juice. Sensory analysis showed no significant difference in the taste profile ( p < 0.05). CONCLUSION These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Section: Methodsmentioning

confidence: 56%

Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

2019

View full text Add to dashboard Cite

show abstract

“…Different SRs were used to bisect the concentrations of the injected substances. According to Trapp et al ., SRs of TDU and CIS were modified. , Splitless measurements were performed with 30 mL min –1 purge flow to split vent at 2 min in CIS and the splitless mode in TDU. The carrier gas was helium 5.0 (Nippon Gases GmbH, Hürth, Germany) with a constant flow of 1.56 mL min –1 .…”

Section: Methodsmentioning

confidence: 99%

“…SPME, SBSE, and DHS are performed in a semi-automated, non-destructive, and fast workflow with higher sensitivities for highly volatile compounds. Thereby, dilution is performed by variation of the GC system’s split ratio (SR). − …”

Section: Introductionmentioning

confidence: 99%

Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

Sommer

Fraatz

Büttner

et al. 2021

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Brown-rot fungi are particularly suitable for the sustainable and cost-efficient biotechnological production of natural flavors. In this study, Wolfiporia cocos was employed for the fermentation of European black currant pomace supplemented with aspartate in surface cultures to produce a flavor reminiscent of wild strawberries. Aroma dilution analysis (ADA) by means of dynamic headspace extraction was developed as a suitable technique for solid samples. The character impact compounds were quantified by stable isotope dilution analysis and standard addition and validated by recombination experiments. (R)-Linalool (1879 μg kg–1, ADA 211), methyl anthranilate (2206 μg kg–1, 210), 2-aminobenzaldehyde (771 μg kg–1, 25), and geraniol (138 μg kg–1, 25) were identified as key aroma compounds. Recombination experiments demonstrated that the combination of the four analyzed compounds was responsible for the odor impression reminiscent of wild strawberries.

show abstract

“…Volatiles that contributed to tea aromas could be extracted through the methods such as headspace solid phase microextraction (HS‐SPME; Xu et al., 2016), solvent‐assisted flavor evaporation (Sonmezdag et al., 2019), stir bar sorptive extraction (Trapp et al., 2018), simultaneous distillation‐extraction (SDE; Xu et al., 2016). Among them, SPME was more efficient for extracting low‐molecular weight compounds, while SDE was more appropriate for extracting compounds with high boiling point (Sheibani et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Among them, SPME was more efficient for extracting low‐molecular weight compounds, while SDE was more appropriate for extracting compounds with high boiling point (Sheibani et al., 2016). Subsequently, the volatile compounds could be analyzed via gas chromatography–mass spectrometry (GC‐MS; Xu et al., 2016), gas chromatography‐olfactometry (GC‐O; Trapp et al., 2018), electronic nose (Rocchi et al., 2019), and gas chromatography–combustion–isotope ratio mass spectrometry (Sciarrone et al., 2018). By using these methods, more than 700 volatile compounds, including alcohols, esters, alkenes, ketones, and aldehydes were detected in various teas (Guo et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Analysis of aroma‐active volatiles in an SDE extract of white tea

Lin

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation‐extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 volatile compounds identified via gas chromatography–mass spectrometry analysis, and 19 of them had strong fragrance based on the gas chromatography‐olfactometry analyzed results. Hexanal, 2‐hexenal, cis‐3‐hexen‐1‐ol, and camphene were the main contributors to the green note. The floral note was mainly contributed by 2‐hexanone, benzeneacetaldehyde, trans‐linalool oxide, and linalool, and the sweet note was induced by trans‐β‐damascenone. The roasted note was mainly contributed by 2‐pentyl‐furan. The woody note was mainly contributed by trans‐α‐ionone and trans‐β‐ionone. Four putative reaction pathways, including amino acid degradation, carotene degradation, Maillard reaction, and glycosides hydrolysis, were figured out to explain the generation of aromatic‐active volatiles at high temperatures. This study added our knowledge on tea aroma under cooking as well as other thermal treatments.

show abstract

Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

Cited by 26 publications

References 30 publications

Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

Analysis of aroma‐active volatiles in an SDE extract of white tea

Contact Info

Product

Resources

About