Glycosidically bound volatile compounds of nutmeg were identified as glyco-conjugates of p-cymene-7-ol, eugenol, methoxyeugenol and alpha-terpineol. Using phenyl-beta-glucoside as external standard the contents of these glycosidic precursors were estimated based on the measurement of TLC spot density on a densitometer. p-Cymene-7-ol rutinoside was the major aroma glycoside (3.15 mg/100 g), followed by glucosides of methoxyeugenol (0.61 mg/100 g), eugenol (0.50 mg/100 g) and alpha-terpineol (0.51 mg/100 g). A dose-dependent breakdown of these glycosidic precursors was observed during gamma-radiation processing. Among the four glycosides, alpha-terpineol glucoside was the most sensitive to radiation while p-cymene-7-ol rutinoside was the least sensitive. A reduction in the content of total glycosides by almost 50% was noted at a dose of 5kGy. Partitioning of aroma glycoside into n-butanol from aqueous extracts was found to result in rapid isolation of aroma glycosides, avoiding time consuming pre-purification on Amberlite XAD-2 column. A routine method based on extraction into n-butanol and subsequent quantification of post-irradiation changes in aroma glycosides on a TLC plate using a densitometer is proposed.
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http://dx.doi.org/10.1016/j.chroma.2006.01.009 | DOI Listing |
Food Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
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February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
View Article and Find Full Text PDFFood Res Int
February 2025
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457 PR China. Electronic address:
In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.
View Article and Find Full Text PDFFood Res Int
February 2025
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China. Electronic address:
Shaking and standing (SS) enhances the aroma intensity and quality of black tea (BT). However, its contribution to the taste remains unknown, and the interaction mechanism between the aroma and taste perception of black tea is also undisclosed. Here, the metabolomics and sensory evaluation-assisted flavor analysis were employed to investigate the changes in non-volatiles induced by SS, and the interaction mechanism between aroma and taste perception.
View Article and Find Full Text PDFPlant Physiol Biochem
January 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China. Electronic address:
In order to investigate the impact of hot air (HA) treatment on the sugars and volatiles in postharvest nectarine fruit, nectarines were treated with HA at 40 °C for 4 h and stored at 1 °C for 35 days. Changes of sugars, free and glycosidically bound volatiles, β-glucosidase (β-Glu) activity, and the gene expression of UGT (UDP-glucosyltransferase) in nectarine fruit were determined. The results showed that compared with CK, HA treatment delayed the firmness decline of 48.
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