The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil

Abstract

Flavours play a significant role in food and chemical industry in our daily life. Despite many flavour compounds having been identified and studied, the behaviours of volatility and sensory characteristics are still not fully understood. The release of flavours was found to be highly sensitive to plenty of factors, such as the nature of molecules, external environment, concentration of volatiles and non-volatile compounds. [1][2][3] Non-volatile compounds with long alkyl chain, such as fat, oil and lipids, have significant impact on the release of flavours. [4][5][6][7] The proportion, existential status and distribution of these compounds determine the flavour release, flavour stability and sensory characteristics. 2,6,8 Long-chain alkanes (LAs) are common unscented compounds that are found in many kinds of plant extract and essential oils. 9-11 Moreover, alkanes are proved to have an important impact on the flavour release and odour switch. 12,13 REO is one of the most valuable natural flavours. Not only being perfume or food additive, REO has also been proved the activities of antianxiety and antimicrobial. [14][15][16][17] The component of natural REO is extremely complicated, consisting of hundreds of chemical compounds. [18][19][20][21] As well as the volatile components, LAs are important constituents of REO. The relative content of alkanes and derivatives varies from 3% to 35% approximately according to the varieties and regions of REO. [22][23][24][25] Moreover, experienced perfumers frequently used alkanes for rose-flavouring process to regulate the odour.However, during past decades, the research of REO was focussed on the volatiles and aromatic compounds. Alkanes in REO were ignored to a certain extent. The existence and composition analysis of rose

Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level

“…Despite many aroma compounds having been identified and studied, a thorough understanding of aroma compound release is required to obtain a high quality of food aroma products. Aroma release is highly sensitive to numerous factors [1][2][3][4], and the food or beverage composition play a vital role [5,6]. Non-volatile matrix components, such as sugars, polyphenols and OAs, have been found to influence aroma release [7][8][9][10][11][12][13].…”

Multiple analyses of main flavor components in reconstituted tobacco and transfer behavior of their key substances during heating

“…The structural classes obtained from RT were fewer than from CT, which was attributed to the fact that the aerosols from RT are mainly produced by evaporation, distillation, and low‐temperature pyrolysis rather than the high‐temperature pyrolysis processes predominant in CT [19]. The alkanes in the TPM were mainly concentrated between C10 and C32, which had an important impact on the flavor release and odor switch [20], while alcohols, aldehydes, ketones, and esters were the main volatile substances in the TPM.…”

Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

“…LCLAHC compounds are common constituents of rose essential oil. Although lacking their own scent, LCLAHC exert a notable influence on the release properties and fragrance of the aromatic components present in the oil [34].…”