Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum

Maimone, Mariarosa; Manukyan, Artur; Tranchida, Peter Q.; Steinhaus, Martin

doi:10.1007/s00217-016-2815-9

Cited by 4 publications

(7 citation statements)

References 29 publications

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“…Sotolon is the character impact compound in many herbs, spices, and seasonings used to flavor savory foods. Herbs and spices include fenugreek seeds, fenugreek leaves, lovage leaves, Transcaucasian hogweed shoots, and blue melilot shoots. − Ground fenugreek seeds are widely used in commercial curry powders. For this reason, the odor of sotolon is also often described as curry (powder)-like.…”

Section: Resultsmentioning

confidence: 99%

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Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Stübner

Steinhaus

2023

J. Agric. Food Chem.

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Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma.

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Section: Resultsmentioning

confidence: 99%

“…Fresh lovage leaves and dried Transcaucasian hogweed shoots are used to season soups. Whereas lovage leaves are used all over Europe, Transcaucasian hogweed is specifically used in Armenia to flavor Karshm soup, a local specialty . Dried blue melilot shoots are used in the European alpine region to season local bread and cheese types.…”

Section: Resultsmentioning

confidence: 99%

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Stübner

Steinhaus

2023

J. Agric. Food Chem.

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“…Different pathways for the biosynthesis of sotolon (3-hydroxy-4,5-dimethyl-2(5 H )-furanone, 49 ) have been proposed in the literature involving threonine as a starting molecule in Vin jaune or 4-hydroxyisoleucine in fenugreek . Sotolon is one of the key odorants in foods such as raw sugarcane, fenugreek, flor-sherry, botrytized wines, lovage, and sweet, fortified wines exhibiting caramel, nutty, or curry notes …”

Section: Resultsmentioning

confidence: 99%

“…38 Sotolon is one of the key odorants in foods such as raw sugarcane, fenugreek, flor-sherry, botrytized wines, lovage, and sweet, fortified wines exhibiting caramel, nutty, or curry notes. 39 A compound with a low OTC is 2-acetyl-1-pyrroline (8). Its odor is described as cooked rice-like or popcorn-like.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Marcinkowska

Frank

Steinhaus

et al. 2021

J. Agric. Food Chem.

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Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked green kohlrabi using GC-O. Twenty-eight odor-active compounds with high flavor dilution (FD) factors ranging from 64 to 1024 were quantitated, and odor activity values (OAVs) were determined. Eight compounds showed high OAVs in raw and cooked kohlrabi: five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)), two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine. Among these, the sulfur compounds contributed most to the overall smell of the raw and cooked vegetables. The quantitation analysis indicates that the eight odorants are the backbone compounds for raw and cooked kohlrabi. The OAVs for the backbone compounds and also for minor odorants are clearly higher in raw kohlrabi than in the cooked one. Differences can be explained by the influence of the cooking process.

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“…This method is currently used in products sold in seasonal countries, where brands such as Campbell's (tomato soup), Amy's (organic soups), Castellana (Garlic soup), among others, are available on the market. There has also been research on traditional dishes, such as the Karshm soup from Armenian cuisine, applying experiments with H. transcaucasicum and Sotolon (Maimone, Manukyan, Tranchida, and Steinhaus, 2017), Korean fermented soybean paste soup, using taste tests for the consumer to evaluate the sensory properties (Kim, Kim, and Chung, 2019), and meat-based traditional Chinese soups, which identify the use of salt and its possible nutritional effects (Zhu, Zhao, Cui, Li, Yu, and Zhang, 2020). Hence, the research topic's relevance and the need to increase scientific research on traditional Colombian cuisine's industrialization.…”

Section: Introductionmentioning

confidence: 99%

Desarrollo de sopas típicas boyacenses empacadas al vacío y congeladas

2021

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En Colombia el turismo y la gastronomía se encuentran en auge y a nivel mundial se registra en diferentes medios de comunicación la gran variedad de platos típicos colombianos, teniendo en cuenta lo anterior y la importancia de la gastronomía en Colombia y su oportunidad para ser protagonista en el turismo, se desarrolló el estudio de dos platos típicos, Cuchuco de Trigo con Espinazo de Cerdo y Sopa de Indios, los cuales hacen parte del inventario gastronómico de Boyacá. La investigación se realizó con el objetivo de ofrecer dos sopas que permitan ser almacenadas en congelación como una alternativa a los restaurantes y establecimientos gastronómicos que facilite la oferta de este tipo de productos a los turistas, a partir de desarrollar las sopas empacadas al vacío y congeladas. El estudio realizó la estandarización de los productos y su almacenamiento por un periodo de 60 días, realizando pruebas fisicoquímicas (Proteína, grasa, humedad y fibra cruda) y sensoriales con 8 panelistas semi-entrenados.

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Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum

Cited by 4 publications

References 29 publications

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Desarrollo de sopas típicas boyacenses empacadas al vacío y congeladas

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