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Takashi Nammoku - One of the best experts on this subject based on the ideXlab platform.

  • determination of the absolute configuration of a novel odour active lactone cis 3 methyl 4 decanolide in wasabi wasabia japonica matsum
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

  • Determination of the absolute configuration of a novel odour‐active lactone, cis‐3‐methyl‐4‐decanolide, in wasabi (Wasabia japonica Matsum.)
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

Akira Nakanishi - One of the best experts on this subject based on the ideXlab platform.

  • determination of the absolute configuration of a novel odour active lactone cis 3 methyl 4 decanolide in wasabi wasabia japonica matsum
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

  • Determination of the absolute configuration of a novel odour‐active lactone, cis‐3‐methyl‐4‐decanolide, in wasabi (Wasabia japonica Matsum.)
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

Gunhild Holmer - One of the best experts on this subject based on the ideXlab platform.

  • dynamic headspace gas chromatography mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Karsten Hartvigsen, Pia Lund, Lotte F Hansen, Gunhild Holmer
    Abstract:

    Protection against lipid oxidation and formation of unpleasant fishy and rancid off-flavors in oil-in-water food emulsions, such as fish oil enriched mayonnaise, is difficult to achieve. Volatile profiles from stored mayonnaises with different oil phase compositions were collected using a developed dynamic headspace sampling technique, in which interfering acetic acid was removed in situ with potassium hydroxide, and subsequently 148 volatiles were characterized and monitored by gas chromatography/mass spectrometry. Multivariate statistics showed correlation between the concentration of 62 volatiles and the fish oil and storage parameters, indicating the formation of lipid oxidation products, which impose fishy off-flavors. Further verification was obtained by gas chromatography/olfactometry, by which, among 78 odors, cis-4-heptenal and trans,cis-2,4-heptadienal were detected as distinct fishy notes. In total, 27 volatiles, including 1-penten-3-one, cis-2-penten-1-ol, Cis-3-Hexenal, cis-4-heptenal, 1-octen-3-one, 1,cis-5-octadien-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, and trans,cis-2,6-nonadienal, were suggested to contribute to the developed unpleasant fishy and rancid off-flavors.

  • Dynamic Headspace Gas Chromatography/Mass Spectrometry Characterization of Volatiles Produced in Fish Oil Enriched Mayonnaise during Storage
    Journal of agricultural and food chemistry, 2000
    Co-Authors: Karsten Hartvigsen, Pia Lund, Lotte F Hansen, Gunhild Holmer
    Abstract:

    Protection against lipid oxidation and formation of unpleasant fishy and rancid off-flavors in oil-in-water food emulsions, such as fish oil enriched mayonnaise, is difficult to achieve. Volatile profiles from stored mayonnaises with different oil phase compositions were collected using a developed dynamic headspace sampling technique, in which interfering acetic acid was removed in situ with potassium hydroxide, and subsequently 148 volatiles were characterized and monitored by gas chromatography/mass spectrometry. Multivariate statistics showed correlation between the concentration of 62 volatiles and the fish oil and storage parameters, indicating the formation of lipid oxidation products, which impose fishy off-flavors. Further verification was obtained by gas chromatography/olfactometry, by which, among 78 odors, cis-4-heptenal and trans,cis-2,4-heptadienal were detected as distinct fishy notes. In total, 27 volatiles, including 1-penten-3-one, cis-2-penten-1-ol, Cis-3-Hexenal, cis-4-heptenal, 1-octen-3-one, 1,cis-5-octadien-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, and trans,cis-2,6-nonadienal, were suggested to contribute to the developed unpleasant fishy and rancid off-flavors.

Hiroyuki Watanabe - One of the best experts on this subject based on the ideXlab platform.

  • determination of the absolute configuration of a novel odour active lactone cis 3 methyl 4 decanolide in wasabi wasabia japonica matsum
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

  • Determination of the absolute configuration of a novel odour‐active lactone, cis‐3‐methyl‐4‐decanolide, in wasabi (Wasabia japonica Matsum.)
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

Norio Miyazawa - One of the best experts on this subject based on the ideXlab platform.

  • determination of the absolute configuration of a novel odour active lactone cis 3 methyl 4 decanolide in wasabi wasabia japonica matsum
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.

  • Determination of the absolute configuration of a novel odour‐active lactone, cis‐3‐methyl‐4‐decanolide, in wasabi (Wasabia japonica Matsum.)
    Flavour and Fragrance Journal, 2014
    Co-Authors: Akira Nakanishi, Norio Miyazawa, Kenji Haraguchi, Yoshiko Kurobayashi, Hiroyuki Watanabe, Takashi Nammoku
    Abstract:

    The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour-active compounds at the highest flavour dilution factors of 256 and 1024: 3-methyl-2-butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, and vanillin. Among them, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide were identified for the first time in wasabi. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-decanolide from optically active γ-decalactone. Finally, the absolute configurations of cis-3-methyl-4-decanolide were determined as (3R,4R)-3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. Copyright © 2014 John Wiley & Sons, Ltd.