Enantiomeric distribution of major chiral volatile organic compounds in juniper‐flavored distillates

Pažitná, Alexandra; S̆pánik, Ivan

doi:10.1002/jssc.201301151

Cited by 14 publications

(5 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table 1 shows that grade and AI were positively correlated with each other. Jasmone is a natural substance present in mint, tea leaves, and various flowers (Pažitná & Špánik, 2014), and it is also the main aroma compound of Lingtou Dancong oolong tea (Miao et al., 2006). Meanwhile, as can be seen from Table 1, linalool imparted a woody aroma to YSX tea.…”

Section: Resultsmentioning

confidence: 99%

Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

Xiao

Yang

Niu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Yashi Xiang (YSX) is a flavor of Fenghuang Dancong tea and famous for its name and floral aroma, which is a type of semi‐fermented oolong tea. However, previous research into the aroma characteristics of YSX tea mostly focused on the aroma compounds, and little research on chiral compounds in YSX has been performed. Therefore, the current study was conducted to explore the aroma characteristics of YSX tea from the perspective of enantiomers of chiral compounds. A total of 12 enantiomers were determined in this study, among them, (R)‐(‐)‐α‐ionone, (S)‐(+)‐linalool, (1S,2S)‐(+)‐methyl jasmonate, (S)‐z‐nerolidol, (R)‐(+)‐limonene, and (S)‐(‐)‐limonene have important effects on the aroma components of YSX tea. The ER ratios of the enantiomers were different in samples of different grades. Therefore, this parameter can be used to identify the grade and authenticity of YSX tea. Practical Application The study illuminates the aroma characteristics of YSX tea from the perspective of enantiomers of chiral compounds, which have important effects on the aroma components of YSX tea. It established an ER ratio system to effectively distinguish the grade and authenticity of YSX tea by comparing the ER of YSX tea. Focusing on analyzing the chiral compounds in the aroma of YSX tea is helpful in providing a theoretical basis for the authenticity of the precious tea and improving of the quality of YSX tea products.

show abstract

Section: Resultsmentioning

confidence: 99%

Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

Xiao

Yang

Niu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Some enantiomers in plants or foods from the same origin or variety show a high degree of consistency and specificity. 15,16 The tea cultivars were successfully differentiated by their geographical origins, and the concentrations of R-linalool, Scitronellol, S-E-nerolidol, (1R,2R)-methyl jasmonate, S-α- ionone, and the two enantiomers of linalool oxide A differed significantly among different groups. 17 S-E-Nerolidol and (1R,2S)-methyl epijasmonate have been detected in Oolong tea as they play an essential role in the aroma of Oolong tea.…”

Section: ■ Introductionmentioning

confidence: 99%

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Zhu

Niu

Xiao

2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(−)-2,2,6-trimethylcyclohexanone, (R)-(−)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(−)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(−)-limonene, S-(−)-α-terpineol, and (1R,2R)-(−)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.

show abstract

“…Conversely, the ( S )-(−)-isomer is described as having a harsh and turpentine-like note, with an odor threshold value of 500 ppb [12,13]. The enantiomeric distribution of volatile compounds has been developed with the recognition of enantio-differentiation as an important factor in those biological and organoleptic properties [14,15,16]. Accordingly, the investigation on the volatile profiles of the Cupressaceae family and the enantiomeric distribution of volatile compounds is crucially important to predict the biological activities depending on the Cupressaceae species.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods

Jun

Lee

et al. 2016

Molecules

View full text Add to dashboard Cite

Abstract:The enantiomeric distribution and profile of volatiles in plants, which affect the biological and organoleptic properties, can be varied depending on extraction methods as well as their cultivars. The secondary volatile components of the needles of three conifer cultivars (Chamaecyparispisifera, Chamaecyparisobtusa, and Thujaorientalis) were compared. Furthermore, the effects of three different extraction methods-solid-phase microextraction (SPME), steam distillation (SD), and solvent extraction (SE)-on the composition and enantiomeric distribution of those volatiles were elucidated. Monoterpene hydrocarbons predominated in all samples, and the compositions of sesquiterpenes and diterpenes differed according to the cultivar. In particular, the yields of oxygenated monoterpenes and sesquiterpenes were greatest for SD, whereas those of sesquiterpenes and diterpenes were highest for SE. On the other hand, more monoterpenes with higher volatility could be obtained with SPME and SD than when using SE. In addition, the enantiomeric composition of nine chiral compounds found in three cultivars differed according to their chemotype. There were also some differences in the yielded oxygenated monoterpenes and sesquiterpene hydrocarbons, but not monoterpene hydrocarbons, according to the extraction method. These results demonstrate that the extraction methods used as well as the cultivars influence the measured volatile profiles and enantiomeric distribution of coniferous needle extracts.

show abstract

Enantiomeric distribution of major chiral volatile organic compounds in juniper‐flavored distillates

Cited by 14 publications

References 24 publications

Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods

Contact Info

Product

Resources

About