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Analysis of Volatile and Odor Compounds in Foods—Second Edition
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Analysis of Volatile and Odor Compounds in Foods—Second Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (1 March 2023) | Viewed by 30287

Special Issue Editors

Dr. Caterina Durante

E-Mail Website
Guest Editor
Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, Italy
Interests: food authenticity; food traceability; VOCs; heavy isotopes; data analysis; chemometrics; analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Lorenzo Strani

E-Mail Website
Guest Editor
Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, Italy
Interests: food process monitoring; VOCs; chemometrics; process analytical technology (PAT); sensing techniques; multivariate statistical process control (MSPC)

Special Issue Information

Dear Colleagues,

At present, the necessity to chemically characterize the aromatic profiles of foods is increasing, due to their link to quality, authenticity and geographical traceability. The aromatic profile of food is very complex, as it includes a large number of different volatile organic compounds (VOCs), and it can be influenced by raw materials and/or conditions in the manufacturing process. Historically, the analytical approach for assessing the flavor of a food product is sensorial analysis; however, although the opinions provided by panelists are an important parameter for product quality assessment, it is of the utmost importance to support this analysis with analytical tools. Thus, the development of analytical methodologies to characterize food flavor patterns with the aim of improving food quality is certainly a priority. This Special Issue aims to collect papers focused on developing novel analytical methodologies suitable for the analysis of volatile and odor compounds in foods, as well as on using aroma profile as a means of fingerprinting in the quality and authenticity of food. In this context, the use of multivariate data analysis could provide significant support for the development of these methodologies, given the multivariate nature of aroma fingerprints acquired with different analytical methods. In this Special Issue, original research articles and reviews are welcome. In the field of food analysis, research areas may include the following: VOCs; Chromatography; SPME; Electronic noses; Hyphenated methods; Sensorial analysis; Food quality; Fraud detection; Authentication/characterization; Multivariate analysis.

We look forward to receiving your contributions.

Dr. Caterina Durante
Dr. Lorenzo Strani
Guest Editors

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Keywords

  • VOCs
  • chromatography
  • SPME
  • electronic nose
  • authenticity
  • food quality
  • sensorial analysis
  • chemometrics

Published Papers (15 papers)

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14 pages, 2400 KiB  
Article
Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography–Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS
by Nitzan Tzanani, Ariel Hindi and Dana Marder
Molecules 2023, 28(9), 3973; https://doi.org/10.3390/molecules28093973 - 08 May 2023
Viewed by 1458
Abstract
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their [...] Read more.
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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12 pages, 4683 KiB  
Article
Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics
by Samuele Pellacani, Marina Cocchi, Caterina Durante and Lorenzo Strani
Molecules 2023, 28(8), 3587; https://doi.org/10.3390/molecules28083587 - 20 Apr 2023
Cited by 2 | Viewed by 1115
Abstract
In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as [...] Read more.
In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as it is a novel extraction technique, able to address issues arising with traditional SPME fibers. Furthermore, the raw chromatographic signals were analysed by means of a PARAFAC2-based deconvolution and identification system (PARADISe approach). The use of PARADISe approach allowed for an efficient and rapid putative identification of 38 volatile organic compounds, including alcohols, esters, carboxylic acids, ketones, and aldehydes. Additionally, Principal Component Analysis, applied on the areas of the resolved compounds, was used to investigate the effects of storage conditions on the aroma profile of bread. The results revealed that the VOC profile of fresh bread is more similar to the one of bread stored in the fridge. Furthermore, there was a clear loss of aroma intensity in frozen samples, which could be explained by phenomena related to different starch retrogradation that occurs during freezing and refrigeration. However, considering the limited number of investigated samples, this study must be considered as a proof of concept; a more statistically representative sampling and further examinations of other properties, such as bread texture, need to be performed to better understand whether samples destined for eventual analysis should be frozen or refrigerated. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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15 pages, 1132 KiB  
Article
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
by Manuel Sebastian Hernandez, Dale R. Woerner, J. Chance Brooks and Jerrad F. Legako
Molecules 2023, 28(7), 3151; https://doi.org/10.3390/molecules28073151 - 31 Mar 2023
Cited by 7 | Viewed by 2532
Abstract
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and [...] Read more.
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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9 pages, 260 KiB  
Article
Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study
by Samantha Reale, Alessandra Biancolillo, Martina Foschi and Angelo Antonio D’Archivio
Molecules 2023, 28(7), 3075; https://doi.org/10.3390/molecules28073075 - 30 Mar 2023
Cited by 1 | Viewed by 1214
Abstract
The growing world population, combined with scarcities of agricultural land, water, forest, fisheries, and biodiversity resources, makes it necessary to search for alternative sources of nutrients. For this reason, in recent years, edible insects have been introduced into the diet, even in areas [...] Read more.
The growing world population, combined with scarcities of agricultural land, water, forest, fisheries, and biodiversity resources, makes it necessary to search for alternative sources of nutrients. For this reason, in recent years, edible insects have been introduced into the diet, even in areas where entomophagy is not traditional. In light of this, the present study aims at characterizing the aromatic profile of three edible insects flours: cricket (Acheta domesticus, CP), buffalo worm (Alphitobius diaperinus, BW), and mealworm (Tenebrio molitor, MW). This goal has been achieved by means of an (HS)-SPME/GC-MS strategy. 67 compounds have been tentatively identified; of these, 27 are present only in the CP and BW flours, while 10 are common in all three flours. The compound with the highest peak’s relative area in gas chromatograms of CP and BW flours is hexadecanoic acid, while in MW it is 1-heptylpyrrolidin-2-one. In general, we have observed that CP and BW flours have 37 compounds in common, and their volatile compositions along with their profiles are more similar to each other than to MW profile. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
18 pages, 1808 KiB  
Article
Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety
by Anna Stój, Tomasz Czernecki and Dorota Domagała
Molecules 2023, 28(4), 1961; https://doi.org/10.3390/molecules28041961 - 18 Feb 2023
Viewed by 1315
Abstract
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial [...] Read more.
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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23 pages, 4854 KiB  
Article
VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber
by Laura Maletti, Veronica D’Eusanio, Caterina Durante, Andrea Marchetti and Lorenzo Tassi
Molecules 2022, 27(24), 8747; https://doi.org/10.3390/molecules27248747 - 09 Dec 2022
Cited by 9 | Viewed by 1382
Abstract
In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson Sweet, and Asahi Miyako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, [...] Read more.
In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson Sweet, and Asahi Miyako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, has gained increasing attention because of its many bioactive components and high dietary fiber content. The result is a fibrous material for specific applications in food manufacturing, such as corrector for some functional and technological properties. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used to characterize the aromatic profiles of the dried raw materials. Therefore, the VOCs of the samples of the three cultivars were investigated. Experimental results have shown that watermelon fibers generate VOCs, which can be grouped into six common classes of analytes. The different distributions of the identified compounds made it possible to effectively differentiate the three cultivars studied based on their peculiar aroma profiles. In particular, Gavina®® fiber is distinguished by the high content of terpenes, Asahi Miyako by the presence of aldehydes generated as fatty acid metabolites, and Crimson Sweet by the higher content of acetyl esters. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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13 pages, 1760 KiB  
Article
How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile
by Robert Rusinek, Bohdan Dobrzański, Jr., Anna Oniszczuk, Marzena Gawrysiak-Witulska, Aleksander Siger, Hamed Karami, Aneta A. Ptaszyńska, Aleksandra Żytek, Krzysztof Kapela and Marek Gancarz
Molecules 2022, 27(23), 8530; https://doi.org/10.3390/molecules27238530 - 03 Dec 2022
Cited by 10 | Viewed by 2495
Abstract
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound [...] Read more.
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The “Typica” variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400–2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC–MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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11 pages, 624 KiB  
Article
Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine
by Lucia Lenti, Ancuta Nartea, Oghenetega Lois Orhotohwo, Deborah Pacetti and Dennis Fiorini
Molecules 2022, 27(23), 8195; https://doi.org/10.3390/molecules27238195 - 24 Nov 2022
Cited by 1 | Viewed by 2536
Abstract
A new analytical method for the determination of six volatile short and medium-chain fatty acids (acetic, propionic, isobutyric, isovaleric, hexanoic, and octanoic acids) through liquid–liquid extraction with diethyl ether, followed by GC-FID analysis, was developed and validated. The extraction conditions were optimized by [...] Read more.
A new analytical method for the determination of six volatile short and medium-chain fatty acids (acetic, propionic, isobutyric, isovaleric, hexanoic, and octanoic acids) through liquid–liquid extraction with diethyl ether, followed by GC-FID analysis, was developed and validated. The extraction conditions were optimized by evaluating the effect of the number of extractions (1 to 3) and the effect of the addition of salts (NaH2PO4, (NH4)2SO4, NaCl, (NH4)2SO4/NaH2PO4) to increase the concentration of the analytes in the ethyl ether phase. Results showed that a single extraction allows obtaining the highest sensitivity (due to the impossibility of evaporating the solvent to avoid losses of the analytes). The use of salting out agents, in particular, NaH2PO4, showed an important increase in the extraction extent, on average, 1.5 times higher as compared to the extraction performed without salt. The proposed method is rapid, requiring a total of 30 min for preparation and analysis, and it makes use of small amounts of sample (500 µL) and solvent (400 µL). The method was then applied to quantify the analytes in 5 white wines and 5 red wines, allowing to highlight some clear differences between red and white wines, with the red ones having a significantly higher amount of acetic acid (715.7 ± 142.3 mg/L in red wines and 351.5 ± 21.2 mg/L in white wines) and the white wines having a significantly higher amount of hexanoic and octanoic acid (6.1 ± 3.0 mg/L and 2.6 ± 0.8 mg/L, respectively, are the mean concentrations in white wines, and 4.7 ± 0.8 and 2.4 ± 0.4 mg/L, respectively, are the mean concentrations in red wines). Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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12 pages, 2297 KiB  
Article
Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS
by Shiqi Zhou, Duo Feng, Yaxi Zhou, Hao Duan, Yue He, Yongjun Jiang and Wenjie Yan
Molecules 2022, 27(20), 6789; https://doi.org/10.3390/molecules27206789 - 11 Oct 2022
Cited by 4 | Viewed by 1168
Abstract
Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in [...] Read more.
Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xinjiang for HS-GC-IMS volatile organic compounds, and established the characteristic fingerprints of different cistanches for organic content and characteristic organic compound analysis. PCA and cluster analysis were used to study the similarity between different cistanches. After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself. It provides a basic theoretical basis for the study of cistanche flavor. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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12 pages, 2453 KiB  
Article
Parameter Optimization of Support Vector Machine to Improve the Predictive Performance for Determination of Aflatoxin B1 in Peanuts by Olfactory Visualization Technique
by Chengyun Zhu, Jihong Deng and Hui Jiang
Molecules 2022, 27(19), 6730; https://doi.org/10.3390/molecules27196730 - 09 Oct 2022
Cited by 5 | Viewed by 1147
Abstract
This study proposes a novel method for detection of aflatoxin B1 (AFB1) in peanuts using olfactory visualization technique. First, 12 kinds of chemical dyes were selected to prepare a colorimetric sensor to assemble olfactory visualization system, which was used to [...] Read more.
This study proposes a novel method for detection of aflatoxin B1 (AFB1) in peanuts using olfactory visualization technique. First, 12 kinds of chemical dyes were selected to prepare a colorimetric sensor to assemble olfactory visualization system, which was used to collect the odor characteristic information of peanut samples. Then, genetic algorithm (GA) with back propagation neural network (BPNN) as the regressor was used to optimize the color component of the preprocessed sensor feature image. Support vector regression (SVR) quantitative analysis model was constructed by using the optimized combination of characteristic color components to achieve determination of the AFB1 in peanuts. In this process, the optimization performance of grid search (GS) algorithm and sparrow search algorithm (SSA) on SVR parameter was compared. Compared with GS-SVR model, the model performance of SSA-SVR was better. The results showed that the SSA-SVR model with the combination of seven characteristic color components obtained the best prediction effect. Its correlation coefficients of prediction (RP) reached 0.91. The root mean square error of prediction (RMSEP) was 5.7 μg·kg−1, and ratio performance deviation (RPD) value was 2.4. The results indicate that it is reliable to use the colorimetric sensor array with strong specificity for the determination of the AFB1 in peanuts. In addition, it is necessary to properly optimize the parameters of the prediction model, which can obviously improve the generalization performance of the multivariable model. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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19 pages, 4367 KiB  
Article
A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting
by Alessandro Zappi, Valentina Marassi, Nicholas Kassouf, Stefano Giordani, Gaia Pasqualucci, Davide Garbini, Barbara Roda, Andrea Zattoni, Pierluigi Reschiglian and Dora Melucci
Molecules 2022, 27(17), 5507; https://doi.org/10.3390/molecules27175507 - 27 Aug 2022
Cited by 7 | Viewed by 1758
Abstract
Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are [...] Read more.
Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are required. Chemometric approaches offer valuable information: data on tomato sauce is usually obtained through chromatography (HPLC and GC) coupled to mass spectrometry, which requires chemical pretreatment and the use of organic solvents. In this paper, a faster, cheaper, and greener analytical procedure has been developed for the analysis of volatile organic compounds (VOCs) and the colloidal fraction via multivariate statistical analysis. Tomato sauce VOCs were analysed by GC coupled to flame ionisation (GC-FID) and to ion mobility spectrometry (GC-IMS). Instead of using HPLC, the colloidal fraction was analysed by asymmetric flow field-fractionation (AF4), which was applied to this kind of sample for the first time. The GC and AF4 data showed promising perspectives in food-quality control: the AF4 method yielded comparable or better results than GC-IMS and offered complementary information. The ability to work in saline conditions with easy pretreatment and no chemical waste is a significant advantage compared to environmentally heavy techniques. The method presented here should therefore be taken into consideration when designing chemometric approaches which encompass a large number of samples. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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19 pages, 6222 KiB  
Article
Marker Substances in the Aroma of Truffles
by Ruben Epping, Lilly Bliesener, Tilman Weiss and Matthias Koch
Molecules 2022, 27(16), 5169; https://doi.org/10.3390/molecules27165169 - 13 Aug 2022
Cited by 1 | Viewed by 1677
Abstract
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS). Possible marker substances were identified, taking the [...] Read more.
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS). Possible marker substances were identified, taking the additional literature into account. The selected marker substances were tested in an experiment with 19 truffle dogs. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. As it would be nearly impossible to investigate every other possible emitter of the same compounds to determine their specificity, this hypothesis was a reasonable approximation. We were interested in the question of what it is the dogs actually search for on a chemical level and whether we can link their ability to find truffles to one or more specific marker substances. The results of the dog experiment are not as unambiguous as could have been expected based on the SHS/GC-MS measurements. Presumably, the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide. However, as dogs are living beings and not analytical instruments, it seems unavoidable that one must live with some degree of uncertainty regarding these results. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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13 pages, 4300 KiB  
Article
Determination of 2-Acetyl-1-pyrroline via a Color-Change Reaction Using Chromium Hexacarbonyl
by Chonlada Bennett, Woraprapa Sriyotai, Sirakorn Wiratchan, Natthawat Semakul and Sugunya Mahatheeranont
Molecules 2022, 27(12), 3957; https://doi.org/10.3390/molecules27123957 - 20 Jun 2022
Cited by 3 | Viewed by 2122
Abstract
At present, there is no colorimetric method for the quantitation of the aroma compound 2-acetyl-1-pyrroline (2AP). A novel colorimetric method was developed for the determination of 2AP content using chromium hexacarbonyl (Cr(CO)6) as a reagent. The reaction of synthetic 2AP with [...] Read more.
At present, there is no colorimetric method for the quantitation of the aroma compound 2-acetyl-1-pyrroline (2AP). A novel colorimetric method was developed for the determination of 2AP content using chromium hexacarbonyl (Cr(CO)6) as a reagent. The reaction of synthetic 2AP with chromium hexacarbonyl reagent solution in the presence of light produced a green product with an absorption maximum (λmax) at 623 nm. GC–MS was used to confirm the color-change reaction, which showed the loss of 2AP after the addition of Cr(CO)6. This novel method enables facile and cost-effective determination of 2AP in fragrant rice. A comparative analysis of fragrant and nonfragrant rice grain extracts showed that no color-change reaction occurred with the nonfragrant rice sample. A limit of detection (LOD) of 2.00 mg L−1 was determined by method validation with an effective linear concentration ranging from 5.00 to 60.00 mg L−1 of 2AP. The results obtained using the developed colorimetric method were consistent with those obtained by automated static headspace gas chromatography with nitrogen-phosphorus detection (SHS-GC–NPD). Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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13 pages, 1030 KiB  
Article
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
by Lixia Zhang, Xiaojing Sun, Xin Lu, Songli Wei, Qiang Sun, Lu Jin, Guohui Song, Jing You and Fei Li
Molecules 2022, 27(9), 2853; https://doi.org/10.3390/molecules27092853 - 30 Apr 2022
Cited by 9 | Viewed by 2305
Abstract
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The [...] Read more.
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1–3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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Review

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31 pages, 6515 KiB  
Review
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
by Julian Bleicher, Elmar E. Ebner and Kathrine H. Bak
Molecules 2022, 27(19), 6703; https://doi.org/10.3390/molecules27196703 - 08 Oct 2022
Cited by 30 | Viewed by 4999
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, [...] Read more.
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed. Full article
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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