Extraction techniques for analysis of aroma compounds

Elmore, J. Stephen

doi:10.1016/b978-1-78242-103-0.00002-3

Cited by 11 publications

(10 citation statements)

References 58 publications

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“…The aroma of pennycress is most likely the result of a combination of various volatile compounds, with each compound contributing to a specific odor. To understand the importance of individual volatiles to the overall pennycress aroma, those non-volatile compounds (e.g., lipids, protein, fiber, starch) and water (probably derived from plants, solvent, air) are required to be isolated from volatile compounds, since, with minor exceptions, there are less than 1% volatile compounds in a food matrix (Elmore, 2015).…”

Section: Volatile Compounds and Olfactometry Perceptionmentioning

confidence: 99%

“…SAFE has become a preferred technique for a "clean" and high-recovery volatiles extract (W. Zhu & Cadwallader, 2019). According to Elmore (2015), the aroma extract from SAFE can be considered as the volatiles that mostly represent the aroma in the food itself. Besides its high efficiency in volatiles extraction, the stability of compact distillation unit in SAFE system also enables it to have the advantage of saving time as well as costs (Zhou, Liu, Liu, & Song, 2019).…”

Section: Solvent Assisted Flavor Evaporation (Safe)mentioning

confidence: 99%

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Identification of volatile compounds contributing to pennycress aroma

Luo¹

2022

Flavour & Fragrance J

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Gary A. Reineccius. I am very grateful for the privilege to have Gary as my advisor, not only in my research and study, but also in my life and career. His support, encouragement, wisdom, kindness and generosity have always influenced me positively, helping me release my fear of the unknown. My appreciation also extends to my laboratory colleagues in the flavor lab. Thanks to Vaidhyanathan Anantharamkrishnan, who provided me with every bit of guidance, assistance and support that I needed in my work. Thanks to Yara Benavides Paz, who served as my sensory panelist and provided me with useful advice in my research. Thanks to Katie Enzenauer and Bruna Barbon Paulo for their friendship and encouragement throughout my time in the lab as well as in my daily life. I also need to thank Jean-Paul Schirle-Keller, who helped me solve any analytical problems that I faced, making the experiments going well. I would also like to thank my defense committee members Dr. George A. Annor and Dr. Leonard F. Marquart for their value time and helpful guidance. Besides, I have to thank my former advisor Dr. Daniel J. O'Sullivan for helping me join the Food Science M.S. program here. ii Special thanks to Dr. David Marks and Ratan Chopra (Department of Plant and Microbial Biology), who shared their abundant knowledge and expertise on pennycress, and also provided pennycress sample for this research. My special thanks also expressed to Julie Kirihara (Center for Mass Spectrometry and Proteomics) for her patience, kindness and help in the mass spectrometry center. Most importantly, I owe this accomplishment to the endless love from my parents and my elder brother. I cannot image how can I reach this point without their support. iii DEDICATION This thesis is dedicated to my parents for always supporting me and encouraging me to do what I want to do. They gave me the courage to overcome the fear of "from having everything to having nothing" in a new environment. Thanks for them giving me the wings to fly further and higher.I also dedicated this thesis to my elder brother who always tries his best to protect me like a shield whenever problems try to reach me. Without my brother, I won't be the person I am today.

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Section: Volatile Compounds and Olfactometry Perceptionmentioning

confidence: 99%

Section: Solvent Assisted Flavor Evaporation (Safe)mentioning

confidence: 99%

Identification of volatile compounds contributing to pennycress aroma

Luo¹

2022

Flavour & Fragrance J

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“…Here, the selectivity of the method is based on the polarity of the analytes, which should match the polarity of the solvent applied for satisfactory results. Although this method has so far not been highly linked to the extraction of specialty malt aroma compounds, it has been claimed to be one of the most accurate techniques capable of providing the original aroma of samples from their source (Elmore, 2015). Even though time consuming, specific facilities, and further processing such as acid or basic fractionation are drawbacks that diminish the popularity of the SAFE approach, this technique would perhaps allow the most complete study of the aroma composition of specialty malts.…”

Section: Aroma‐active Compounds Of Specialty Malts and Sensory Analysismentioning

confidence: 99%

Aroma and color development during the production of specialty malts: A review

Prado

Gastl

Becker

2021

Comp Rev Food Sci Food Safe

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Specialty malts comprise a promising field for innovative approaches concerning their potential in terms of color, aroma, and taste influence on the composition of beer and other beverages. Nevertheless, poor reproducibility of aroma and taste is a recurrent struggle between maltsters, leaving color as a practical parameter for quality control. However, malts with similar coloration can present distinct aroma profiles, leaving open questions concerning key aroma compounds, their dynamic responses to malting process variations and to what extent they may vary in a certain color range. Key aroma volatiles have been identified in the matrix of barley malt, comprising a variety of products of nonenzymatic browning reactions (e.g., caramelization, pyrolysis, and Maillard reactions). Here, water plays a crucial role together with the intensity of the temperature regimes. Nevertheless, the final aroma profile of a malt product is the result of a balance between aroma formation and losses. Therefore, the correlation between color and aroma is of big complexity. That being the case, the present article questions if key aroma compounds responsible for the peculiar flavors of specialties have been defined by scientific literature and whether their production dynamics is unveiled. In this manner, this work proposes an overview of the aroma compounds present in specialty malt products studied up to the current date. More specifically, the process production of specialty malts and its potential impact on the formation of aroma and taste is studied alongside the key aroma-active compounds, their correlation to color, and trending analytical techniques for aroma and color assessment.

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“…Distillation is a widely used volatile extraction method and tends to generate artefacts; SPME profiles depend on the type of polymer (sorbent and/or adsorbent) adopted; and it is selective for highly volatile compounds, 20 but with multiple headspace extraction approach is possible to perform a correct quantitative analysis of the volatile compounds. SAFE is a vacuum distillation technique capable of separating volatiles from non‐volatile matrices 4,21 and can authentically preserve the aroma characters of the source; thus, it has been recommended for sensory correlation studies 22 . Compared with SDE and SPME, SAFE extraction also shows high recovery of volatiles and semi‐volatiles from complex matrices and good reproducibility 23 .…”

Section: Introductionmentioning

confidence: 99%

Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration

Chen

Zhang

et al. 2020

Flavour & Fragrance J

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Aroma is one of the key sensory attributes of tea. Quantitative volatile measurement is essential but technically challenging. Sample extraction is the first critical step for quantification. However, volatile extraction method has not been systematically optimized. The goal of this research was to establish a quantitative volatile measurement method in tea. For this end, solvent‐assisted flavour evaporation method was used; the effects of the numbers of extraction, stirring, sample amounts, solid–liquid ratios and postharvest treatments on volatile isolation were compared. We demonstrated that stirring did not improve total volatile recovery; the number of volatiles detected was positively correlated with sample amounts and the solid–liquid ratio, excess sample amounts compromised the quantification accuracy of abundant volatiles; cryopreservation largely preserved the volatile contents and composition of fresh tea leaves. Based on these findings, volatile extraction method was optimized. The volatile compounds were qualitatively and quantitatively analysed by GC‐MS and GC‐FID, respectively; the FID relative response factor for individual volatile was calculated to calibrate individual peak area of tea volatile. By integrating these techniques, a quantitative volatile measurement method was established. As a proof of concept, the described method was applied to investigate the seasonal effects on fresh tea leaf volatile. The described method should also be applicable to other horticultural crop species.

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Extraction techniques for analysis of aroma compounds

Cited by 11 publications

References 58 publications

Identification of volatile compounds contributing to pennycress aroma

Identification of volatile compounds contributing to pennycress aroma

Aroma and color development during the production of specialty malts: A review

Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration

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