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Molecules
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Flavours and Fragrances in Asia
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Flavours and Fragrances in Asia

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 6722

Special Issue Editor

Prof. Dr. Shuang Chen

E-Mail Website
Guest Editor
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
Interests: Chinese traditional foods; flavor chemistry; flavor analysis; GC-MS/Olfactometry; Chinese beverages; flavour perception; Chinese Baijiu

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the development of flavor chemistry and sensory characteristics of flavors and fragrances in Asia. Contributions investigating the characterization of any type of Asian foods, beverages, or natural products are welcome for consideration. The identification of key odorants, understanding of flavor generation in natural products, and the sensory characteristics of different Asian foods, beverages, or natural products are welcome for consideration. Recent advancements in instrumental techniques (such as gas chromatography–olfactometry, multidimensional chromatography–mass spectrometry, and so on), as well as developments in chemometric analysis techniques, are of great interest to the scientific community. Review articles by experts in the field will also be welcome. We do hope that papers in this Special Issue will be of high value to scientists working in the field of flavors and fragrances in Asia. We look forward to receiving your contributions.

Prof. Dr. Shuang Chen
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Keywords

  • Asian foods
  • flavor chemistry
  • flavor analysis
  • GC–MS/olfactometry
  • Chinese Baijiu

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Published Papers (2 papers)

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Research

15 pages, 792 KiB  
Article
Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage
by Binshan Liu, Shiqi Xu, Zhizhong Dong, Yuping Liu, Xiaoming Wei and Danqing Shao
Molecules 2021, 26(24), 7647; https://doi.org/10.3390/molecules26247647 - 17 Dec 2021
Cited by 5 | Viewed by 3106
Abstract
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first [...] Read more.
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound. Full article
(This article belongs to the Special Issue Flavours and Fragrances in Asia)
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18 pages, 2078 KiB  
Article
Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu)
by Xiaoqing Mu, Jun Lu, Mengxin Gao, Changwen Li and Shuang Chen
Molecules 2021, 26(22), 6910; https://doi.org/10.3390/molecules26226910 - 16 Nov 2021
Cited by 23 | Viewed by 3077
Abstract
The detection of trace aroma compounds in samples with complex matrices such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the analysis process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatography time-of-flight mass [...] Read more.
The detection of trace aroma compounds in samples with complex matrices such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the analysis process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alcohol content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45 °C was the most suitable. To check the matrix effects, various model Baijiu matrices were investigated in detail. The quantitative method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcohols, fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79–117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME–GC×GC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved analysis of other samples with complex matrices. Full article
(This article belongs to the Special Issue Flavours and Fragrances in Asia)
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