Odour intensities of hop oil components

Guadagni, D. G.; Buttery, Ron G.; Harris, J. G.

doi:10.1002/jsfa.2740170311

Cited by 193 publications

(125 citation statements)

References 6 publications

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“…Thus, the concentration of individual volatile compounds was determined by the ratio of the oil weight of each volatile component against the total pulp weight or peel weight, and expressed as parts per million. The odor unit values of 46 chemicals were calculated according to the concept of the odor unit proposed by Rothe & Thomas (1963) and Guadagni et al (1966) as follows, Odor spectrum value (OSV) which is the normalized odor unit value modified by an approximate Stevens' law exponent (nϭ0.5, Stevens, 1958;Acree, 1997) was calculated as follows,…”

Section: Methodsmentioning

confidence: 99%

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. ␥-Terpinene, (E)-␤-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (U o ) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al., 1997;Vodovotz et al., 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al., 1992) have been applied for the isolation and characterization of volatiles. In these various varieties, there is considerable variation in volatile composition and aroma quality. However, few studies concerning the volatiles in Thai mangoes have appeared in the literature. Recently, antioxidant compounds in mango peel fibres were reported to have beneficial effects on health in high-dietary-fibre diets (Larrauri et al., 1997). Gholap and Bandyopadhyay (1977) studied on the volatiles in the latex of green raw mango. Utilization of mango peels for industrial purpose (Rashad et al., 1990) must be encouraged more than before. Therefore, we demonstrated the possibility of utilization of the peel oils to improve the aroma quality of processed Thai mangoes.In Thailand, green mangoes are consumed in significant quantities as well as the yellow mangoes at the mature stage. Keaw species is the major greenish cultivar used for processing; Khieo Sawoei cultivar is a high quality cultivar for matured green mangoes in Thai markets. We have not found any papers reporting studies on the volatile compositions and aroma profiles of green mangoes. This paper deals with the identification and characterization of volatile components in a green Thai mango, Khieo Sawoei mango using odor unit values and odor spectrum values of the volatile components in the peel and the pulp. Materials and MethodsMaterials The Khieo Sawoei mangoes used in this study were obtained from a local market in Bangkok, Thailand in November 1996 and May 1997. This fruit can be harvested all year long in Thailand. The fresh fruits were frozen quickly at Ϫ20˚C and then transferred to Japan, where they were peeled and sliced. Finally, the fruit pulp was removed from the stone. The peel and the pulp were kept in a freezing room ...

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Section: Methodsmentioning

confidence: 99%

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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“…Odor unit value (U o ) of the individual volatile compounds was calculated by dividing the concentration of each compound by its odor threshold (Guadagni et al, 1966;Rothe & Thomas, 1963).…”

Section: Determination Of Odor Detection Thresholds Odor Unit Valuesmentioning

confidence: 99%

Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Mookdasanit

Tamura

Yoshizawa

et al. 2003

FSTR

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Sixty-five grams of sudachi (Citrus sudachi Hort. ex Shirai) essential oil from 18 kg of peel was isolated by a modified solvent extraction (MSE) in a semi-preparative scale with a hand-screw pressing instrument and a solution of pentane and dichloromethane. Twenty-four compounds were newly identified. The essential oil retained its original aroma without any off-flavor. The odor character of sudachi essential oil prepared by MSE method was described by means of odor impact spectra (OIS). The combination of preparing a large quantity of the oil and the OIS method enabled clarification of the potent aroma components. Thus, (E,E)-␣-farnesene, (E)-␤-farnesene, diisopropyl disulfide, cumin aldehyde and dill ether were newly selected as the aroma-active compounds.

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“…Results were referred to aroma values [7], odour units [8], or odour activity values (OAVs) [9]. In this article, the latter term is used.…”

Section: Introductionmentioning

confidence: 99%

Flavour of coffee. A review

Grosch

1998

Nahrung

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The concept of flavour analysis developed in our laboratory during the last decade to evaluate the key odorants of foods and beverages, is demonstrated in a review on coffee flavour. The results obtained by aroma extract dilution analysis (AEDA), gas chromatography/olfactometry of headspace samples and quantitation of potent odorants using corresponding stable isotopomers as internal standards are discussed. Finally, some sensory experiments performed on the basis of data assessed by instrumental analyses of roasted coffee samples are reported.

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Odour intensities of hop oil components

Cited by 193 publications

References 6 publications

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Flavour of coffee. A review

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