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Food Flavor Chemistry and Sensory Evaluation

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 27425

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Dr. Diana De Santis

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DIBAF—Department for Innovation in Biological, Agro-Food and Forest System, UNITUS, Via San Camillo de Lellis s.n.c., 01100 Viterbo, Italy
Interests: food quality; sensory analysis; volatile profile; consumer preference; bioactive compounds; antioxidant effects; essential oils; hydrolates; functional food; olive oil
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Dear Colleagues,

The chemistry of food flavor is a topic of great interest, at the center of food research, above all because it is strongly linked to the food chain, from the characteristics of raw material to those of the food on the plate.

Flavor plays a fundamental role in determining the acceptability of food and beverages by the consumer, and therefore, chemical identification and sensory evaluation become essential components of food research or product development projects. The detection of the numerous chemical molecules underlying the process takes place through different analytical approaches, not always exhaustive in complete chemical characterization. The combination of chemical and sensory procedures often helps to complete our knowledge of them.

In recent years, many studies have helped us to understand the relationships between food flavor chemical composition and resulting sensory profile, and the influence on the aspects that determine the choices and preferences of consumers, making the results of great interest in the scientific world. These themes are still current and highly attractive in the study of food.

The purpose of this Special Issue is to collect high-quality manuscripts on research on flavor chemistry, sensory evaluation, and food consumer preferences, both for the characterization of food matrices and related to each other.

Dr. Diana De Santis
Guest Editor

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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.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food flavor
volatile compounds
sensory profile
consumer acceptance
sensory analysis
GC–MS analysis
aroma chemical composition

Published Papers (14 papers)

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5 pages, 182 KiB

Open AccessEditorial

Food Flavor Chemistry and Sensory Evaluation

by Diana De Santis

Foods 2024, 13(5), 634; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050634 - 20 Feb 2024

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Abstract

The chemical composition of food plays a crucial role in determining its characteristics and properties [...] Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

Research

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19 pages, 1973 KiB

Open AccessArticle

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder

by Gexing Zhang, Yang Zhong, Xinzhen Zhang, Yuqi Wang, Yue Sun, Xueling Li, Zhengquan Liu and Jin Liang

Foods 2024, 13(5), 715; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050715 - 26 Feb 2024

Viewed by 599

Abstract

Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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16 pages, 2321 KiB

Open AccessArticle

Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body

by Yuan Guo, Jing Zhao, Huixian Wei, Qi Gao, Shuang Song, Yangyang Fan, Dong Yan, Yu Liu and Shouxian Wang

Foods 2024, 13(1), 86; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13010086 - 26 Dec 2023

Viewed by 791

Abstract

For Lentinula edodes, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated the volatile flavor profiles of different tissues, including the pileus skin, context, gill, and stipe of the fruiting body, of two widely cultivated L. edodes strains (T2 and 0912) using the gas chromatography–mass spectrometry (GC–MS) technique combined with a multivariate analysis. We show that the eight-carbon and sulfur compounds, which represented 43.2–78.0% and 1.4–42.9% of the total volatile emissions for strains 0912 and T2, respectively, dominated their volatile profiles. Compared with strain T2, strain 0912 had a higher total content of eight-carbon compounds but a lower total content of sulfur compounds in the fruiting body. The sulfur compounds represented 32.2% and 42.9% of the total volatile emissions for strains 0912 and T2, respectively. In contrast, they constituted only 1.4% in the stipes of strain 0912 and 9.0% in the skin of strain T2. The proportions of the predominant C8 compounds (1-octen-3-one, 1-octen-3-ol, and 3-octanone) and sulfur compounds (lenthionine, 1,2,4-trithiolane, dimethyl disulfide, and dimethyl trisulfide) changed depending on the tissues and strains. Using machine learning, we show that the prediction accuracy for different strains and tissues using their volatile profiles could reach 100% based on the highly diverse strain- and tissue-derived volatile variations. Our results reveal and highlight for the first time the comprehensive tissue-specific volatile flavor variations of the L. edodes fruiting body. These findings underscore the significance of considering strain and tissue differences as pivotal variables when aiming to develop products with volatile flavor characteristics. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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23 pages, 4677 KiB

Open AccessArticle

Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose

by Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska and Eliza Kostyra

Foods 2023, 12(23), 4270; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12234270 - 26 Nov 2023

Viewed by 1355

Abstract

Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0–9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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18 pages, 785 KiB

Open AccessArticle

Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China

by Xixian Song, Weixi Yang, Xu Qian, Xinke Zhang, Mengqi Ling, Li Yang, Ying Shi, Changqing Duan and Yibin Lan

Foods 2023, 12(5), 1110; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12051110 - 05 Mar 2023

Cited by 2 | Viewed by 2048

Abstract

The differences in chemical and sensory characteristics between Marselan and Cabernet Sauvignon in China were investigated with gas chromatography–mass spectrometry (GC-MS) and high-performance liquid chromatography–triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS), combined with color parameters and sensory data. The paired t-test results showed that terpenoids, higher alcohols, and aliphatic lactones were significantly different according to the grape variety. Meanwhile, terpenoids could be considered as marker aroma compounds to distinguish Marselan wines from Cabernet Sauvignon, which could explain the distinct floral note in Marselan wines. The mean concentrations of the mv-vsol, mv-vgol, mv-vcol, mvC-vgol, mv-v(e)cat, mvC-v(e)cat, mv-di(e)cat, and cafA were higher in Marselan wines than Cabernet Sauvignon wines, and these compounds might confer Marselan wines with a deeper color, more red hue, and higher tannin quality. The phenolic profiles of Marselan and Cabernet Sauvignon wines were influenced by the winemaking process, mitigating the varietal differences. As for sensory evaluation, the intensities of herbaceous, oak, and astringency of Cabernet Sauvignon were more pronounced than Marselan, whereas the Marselan wines were characterized by a high color intensity and more redness, together with floral, sweet, and roasted sweet potato attributes, and tannin roughness. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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15 pages, 2842 KiB

Open AccessArticle

Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine

by Claire E. J. Armstrong, Jun Niimi, Paul K. Boss, Vinay Pagay and David W. Jeffery

Foods 2023, 12(4), 757; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12040757 - 09 Feb 2023

Cited by 3 | Viewed by 2159

Abstract

Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can rapidly predict a suite of sensory attributes from one spectral measurement remains unavailable. Using spectra from grape extracts, this novel study aimed to address this challenge by exploring the use of a machine learning algorithm, extreme gradient boosting (XGBoost), to predict twenty-two wine sensory attribute scores from five sensory stimuli: aroma, colour, taste, flavour, and mouthfeel. Two datasets were obtained from absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) spectroscopy with different fusion methods: variable-level data fusion of absorbance and fluorescence spectral fingerprints, and feature-level data fusion of A-TEEM and CIELAB datasets. The results for externally validated models showed slightly better performance using only A-TEEM data, predicting five out of twenty-two wine sensory attributes with R² values above 0.7 and fifteen with R² values above 0.5. Considering the complex biotransformation involved in processing grapes to wine, the ability to predict sensory properties based on underlying chemical composition in this way suggests that the approach could be more broadly applicable to the agri-food sector and other transformed foodstuffs to predict a product’s sensory characteristics from raw material spectral attributes. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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15 pages, 2779 KiB

Open AccessArticle

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

by Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella and Tullia Gallina Toschi

Foods 2023, 12(3), 661; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12030661 - 03 Feb 2023

Cited by 3 | Viewed by 2519

Abstract

Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Given the “native” nature of the product, obtained by cold-pressing, the development of a standardized methodology to evaluate and describe the sensory quality of HSOs is of the utmost importance. To this aim, 16 commercial HSOs were evaluated, covering the main differences in brands and sales channels. A trained panel developed a vocabulary to describe the HSO profile consisting of 44 attributes, and a practical sensory wheel was proposed to classify attributes in different clusters and according to sensory modality. A sensory profile sheet was developed including two color descriptors (yellow, green), seven main positive (sunflower/pumpkin seeds, nutty, toasted nutty, hay, sweet, bitter, and pungent), several secondary positive (herbs, coffee, tobacco, etc.), four main defects (rancid, paint, burnt, and fish), and other secondary negative descriptors (boiled vegetables, cucumber, etc.). Subsequently, specific training of the panelists was carried out, and a satisfactory performance level was reached. This study represents the first attempt to standardize the sensory quality and terminology of HSO. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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13 pages, 2163 KiB

Open AccessArticle

Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years

by Yejin Kim, Jung-Woo Lee, Ick-Hyun Jo, Nayeong Kwon, Donghwi Kim, Jong-Wook Chung, Kyong-Hwan Bang and Jeehye Sung

Foods 2023, 12(1), 136; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010136 - 27 Dec 2022

Cited by 1 | Viewed by 1505

Abstract

The present study examined the volatile profiles of Panax ginseng (Korean ginseng) and Panax quinquefolium (American ginseng) grown for different cultivation years by using HS-SPME/GC-MS and determined the key discriminant volatile compounds by chemometric analysis including principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least squares-discrimination analysis (PLS-DA). Fifty-six compounds, including forty terpenes, eight alcohols, one alkane, one ketone, and one furan, were identified in the ginseng roots. The chemometric results identified two major clusters of American ginseng and Korean ginseng cultivars with distinct volatile compositions. The volatile compounds in fresh white ginseng roots were affected by the species, but the influence of different cultivation ages was ambiguous. The major volatile components of ginseng roots are terpenes, including monoterpenes and sesquiterpenes. In particular, panaginsene, ginsinsene, α-isocomene, and caryophyllene were predominant in Korean ginseng cultivars, whereas β-farnesene levels were higher in American ginseng. The difference in volatile patterns between Panax ginseng and Panax quinquefolium could be attributed to the composition of sesquiterpenes such as β-panaginsene, ginsinsene, caryophyllene, and β-farnesene. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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24 pages, 1044 KiB

Open AccessArticle

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

by Ruojin Liu, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu and Hehe Li

Foods 2022, 11(23), 3789; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233789 - 24 Nov 2022

Cited by 3 | Viewed by 2450

Abstract

This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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12 pages, 2313 KiB

Open AccessArticle

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

by Carlos Escott, Cristian Vaquero, Iris Loira, Carmen López, Carmen González and Antonio Morata

Foods 2022, 11(22), 3734; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11223734 - 21 Nov 2022

Cited by 5 | Viewed by 3223

Abstract

On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with M. pulcherrima and L. thermotolerans were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species M. pulcherrima favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species L. thermotolerans was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of L. thermotolerans and M. pulcherrima had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-Saccharomyces species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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19 pages, 3369 KiB

Open AccessArticle

Micro-Encapsulated Microalgae Oil Supplementation Has No Systematic Effect on the Odor of Vanilla Shake-Test of an Electronic Nose

by Haruna Gado Yakubu, Omeralfaroug Ali, Imre Ilyés, Dorottya Vigyázó, Brigitta Bóta, George Bazar, Tamás Tóth and András Szabó

Foods 2022, 11(21), 3452; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213452 - 31 Oct 2022

Cited by 1 | Viewed by 1494

Abstract

In this study, we aimed to carry out the efficient fortification of vanilla milkshakes with micro-encapsulated microalgae oil (brand: S17-P100) without distorting the product’s odor. A 10-step oil-enrichment protocol was developed using an inclusion rate of 0.2 to 2 w/w%. Fatty acid (FA) profile analysis was performed using methyl esters with the GC-MS technique, and the recovery of docosahexaenoic acid (C22:6 n3, DHA) was robust (r = 0.97, p < 0.001). The enrichment process increased the DHA level to 412 mg/100 g. Based on this finding, a flash-GC-based electronic nose (e-nose) was used to describe the product’s odor. Applying principal component (PC) analysis to the acquired sensor data revealed that for the first four PCs, only PC3 (6.5%) showed a difference between the control and the supplemented products. However, no systematic pattern of odor profiles corresponding to the percentages of supplementation was observed within the PC planes. Similarly, when discriminant factor analysis (DFA) was applied, though a classification of the control and supplemented products, we obtained a validation score of 98%, and the classification pattern of the odor profiles did not follow a systematic format. Again, when a more targeted approach such as the partial least square regression (PLSR) was used on the most dominant sensors, a weak relationship (R² = 0.50) was observed, indicating that there was no linear combination of the qualitative sensors’ signals that could accurately describe the supplemented concentration variation. It can therefore be inferred that no detectable off-odor was present as a side effect of the increase in the oil concentration. Some volatile compounds of importance in regard to the odor, such as ethylacetate, ethyl-isobutarate, pentanal and pentyl butanoate, were found in the supplemented product. Although the presence of yeasts and molds was excluded from the product, ethanol was detected in all samples, but with an intensity that was insufficient to cause an off-odor. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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14 pages, 2309 KiB

Open AccessArticle

Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

by Thinzar Aung, Bo Ram Kim and Mi Jeong Kim

Foods 2022, 11(19), 3099; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193099 - 05 Oct 2022

Cited by 6 | Viewed by 1632

Abstract

In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and the Trolox equivalent antioxidant activity (TEAC). The instrumental analysis was performed using electronic sensors (an electric nose and an electric tongue), high-performance liquid chromatography, and spectrophotometry, and the statistical assessment was conducted using univariate (correlation pattern and heatmap) and multivariate (clustering and principal component analysis) analyses. The cold beverages at the highest concentration showed the highest values of TFC, TPC, DPPH, and TEAC, showing 32.31 ± 1.13 μg CE/100 mL, 202.37 ± 20.94 μg GAE/100 mL, 68.43 ± 3.41 μM TE/100 mL, and 126.66 ± 4.00 mM TE/100 mL, respectively. The correlation analysis revealed a remarkable correlation between the taste and the flavor compounds. The clustering analysis and the PCA clearly divided the key metabolites, which were attributed to the different tastes in the hot and cold beverages. This study clearly demonstrates the impact of different temperatures on the aroma metabolites, the taste, and the characteristics of wheat beverages. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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22 pages, 1838 KiB

Open AccessArticle

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

by Xiaoqin Wang, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li and Nan Meng

Foods 2022, 11(17), 2598; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172598 - 26 Aug 2022

Cited by 9 | Viewed by 2205

Abstract

As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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13 pages, 1129 KiB

Open AccessArticle

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

by Shubo Li, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu and Yuan Guo

Foods 2022, 11(14), 2106; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142106 - 15 Jul 2022

Cited by 9 | Viewed by 2174

Abstract

Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma recombination. The results show that 70 aroma compounds, including alcohols, esters, aldehydes, acids, phenols, ethers, ketones, alkenes, benzene derivatives, and furans, were identified in GFBS. Among them, 15 aroma compounds with odor-activity values (OAVs) > 1 were identified. Aroma-recombination-omission experiments and sensory evaluation demonstrated that octanal, (E)-2-octenal, acetic acid, guaiacol, phenylethyl alcohol, creosol, 4-ethylguaiacol, and p-cresol significantly contributed to the characteristic aroma of GFBS. Most importantly, p-cresol (34,997.95 ≤ OAV ≤ 71,409.51) and acetic acid (2155.79 ≤ OAV ≤ 3872.09) significantly contributed to its aroma (p < 0.001). The major aroma profile of GFBS included a strong fermented odor, which was pungent and sour. This study provides a theoretical basis for improving the flavor of GFBS. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Evaluation)

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