New Flavor Compounds from Orange Essence Oil

Widder, Sabine; Eggers, Marcus; Looft, Jan; V√∂ssing, Tobias; Pickenhagen, Wilhelm

doi:10.1201/9780203912812.ch14

Cited by 5 publications

(5 citation statements)

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“…Odor thresholds of iso- and anteiso-fatty aldehydes are known to be comparatively low, , especially those of the C 13 and C 14 isomers. , Our results (0.18–70 ng/L in air; cf. S7 of the Supporting Information) are largely in agreement with the literature.…”

Section: Results and Discussionmentioning

confidence: 43%

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Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica

Hammer

Albrecht

Hahne

et al. 2020

J. Agric. Food Chem.

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As a result of their pleasant odor qualities and low odor thresholds, iso-and anteiso-fatty aldehydes represent promising candidates for applications in flavoring preparations. A novel cyanobacterial α-dioxygenase from Crocosphaera subtropica was heterologously expressed in Escherichia coli and applied for the biotechnological production of C 12 −C 15 branched-chain fatty aldehydes. The enzyme has a sequence identity of less than 40% to well-investigated α-dioxygenase from rice. Contrary to the latter, it efficiently transformed short-chained fatty acids. The kinetic parameters of α-dioxygenase toward unbranched and iso-branchedchain substrates were studied by means of an oxygen-depletion assay. The transformation products (C 12 −C 15 iso-and anteisoaldehydes) were extensively characterized, including their sensory properties. The aldehydes exhibited green-soapy, sweety odors with partial citrus-like, metallic, peppery, and savory-tallowy nuances. Moreover, the two C 14 isomers showed particularly low odor threshold values of 0.2 and 0.3 ng/L in air as determined by means of gas chromatography−olfactometry.

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Section: Results and Discussionmentioning

confidence: 43%

“…The same authors discussed a change from citrus-like to beef-like odors of the aldehydes with increasing chain lengths. 8,9 Odor thresholds of iso-and anteiso-fatty aldehydes are known to be comparatively low, 45,48 especially those of the C 13 and C 14 isomers. 3,9 Our results (0.18−70 ng/L in air; cf.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica

Hammer

Albrecht

Hahne

et al. 2020

J. Agric. Food Chem.

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“…Analysis of the synthesized compound by GC-O and GC-MS on the two separation systems (DB-5, FFAP) resulted in the same data as obtained for odorant 8 , which thus was finally identified as 6-methylheptanal. 6-Methylheptanal has not been reported from curry leaves yet, but has been found among the volatiles of other plants in the rue family. − In particular, it has been found as an aroma-active compound in mandarin peel oils and orange essence oil …”

Section: Results and Discussionmentioning

confidence: 99%

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

Steinhaus

2015

J. Agric. Food Chem.

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Curry leaves are a popular seasoning herb with a pronounced sulfury and burnt odor, the molecular background of which was yet unclear. Application of an aroma extract dilution analysis to the volatile fraction of curry leaves isolated by solvent extraction and solvent-assisted flavor evaporation afforded 23 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 8192. On the basis of the comparison of their retention indices, mass spectra, and odor properties with data of reference compounds, the structures of 22 odorants could be assigned, 15 of which had not been reported in curry leaves before. Odorants with high FD factors included 1-phenylethanethiol (FD factor 8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). The unique sulfury and burnt odor exhibited by 1-phenylethanethiol in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma.

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“…It is interesting to note, however, that an olibanum-like odour has been reported elsewhere for a substance found in orange oil residue, [15] which was identifi ed as cis-iso-cascarilla acid (cf. Figure 4).…”

Section: Discussionmentioning

confidence: 97%

The volatile constituents of frankincense – a review

Mertens

Buettner

Kirchhoff

2009

Flavour & Fragrance J

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The smell of frankincense resin and powder, as well as burned frankincense, has been linked to a series of health effects since ancient times. Additionally, frankincense and its fumes are used as a means to induce positive psychophysical effects and well-being, not only in an ecclesiastical setting but also in traditional medical applications. This review aims to provide an overview of current knowledge of the volatile constituents of frankincense, with explicit consideration concerning the diverse Boswellia varieties. Altogether, more than 300 volatiles in frankincense have been reported in the literature. In particular, a broad diversity has been found in the qualitative and quantitative composition of the volatiles with respect to different varieties of Boswellia. A detailed discussion of the various analytical approaches applied to isolating and analysing the volatile fractions of frankincense is also presented

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New Flavor Compounds from Orange Essence Oil

Cited by 5 publications

References 0 publications

Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica

Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

The volatile constituents of frankincense – a review

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