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Zuobing Xiao - One of the best experts on this subject based on the ideXlab platform.
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Characterization of the key aroma compounds in Laoshan green teas by application of Odour Activity Value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × G
Food chemistry, 2020Co-Authors: Jiancai Zhu, Yunwei Niu, Zuobing XiaoAbstract:Abstract To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor Activity Value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126–146), skatole (OAV: 27–50), furaneol (OAV: 8–27), (Z)-jasmone (OAV: 16–23), 2-methylbutanal (OAV: 15–22), and 3-methylbutanal (OAV: 68–87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model.
Foods (Basel Switzerland), 2020Co-Authors: Yunwei Niu, Liu Ying, Zuobing XiaoAbstract:Abstract: The volatile compounds of three Langjiu ("Honghualangshi, HHL", "Zhenpinlang, ZPL", and "Langpailangjiu, LPLJ") were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important Odour substances, and their Odour Activity Values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), Odour Activity Value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller's additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.
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verification of key odorants in rose oil by gas chromatography olfactometry aroma extract dilution analysis Odour Activity Value and aroma recombination
Natural Product Research, 2017Co-Authors: Zuobing Xiao, Yunwei Niu, Qiang Liu, Junhua LiuAbstract:Rose oil is much too expensive but very popular. It's well known that the flower oil's aroma profile hasn't been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with Odour Activity Value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile.
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Verification of key odorants in rose oil by gas chromatography−olfactometry/aroma extract dilution analysis, Odour Activity Value and aroma recombination
2017Co-Authors: Zuobing Xiao, Yunwei Niu, Qiang Liu, Junhua LiuAbstract:Rose oil is much too expensive but very popular. It’s well known that the flower oil’s aroma profile hasn’t been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with Odour Activity Value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile.
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Characterisation of aroma profiles of commercial sufus by Odour Activity Value, gas chromatography-olfactometry, aroma recombination and omission studies
Natural product research, 2015Co-Authors: Zuobing Xiao, Yunwei Niu, Feng Chen, Gu Yongbo, Liu Shengjiang, Jiancai ZhuAbstract:Sufu is a solid-state fermented product made from soya beans. For the sake of quality control and regulation purposes, it is essential to be able to identify key odorants of various commercial sufus. To identify the aroma-active compounds in sufus, gas chromatography-olfactometry/aroma extract dilution analysis (GC-O/AEDA) was performed, and Odour Activity Value (OAV) was estimated. The correlations between aroma profiles and identified aroma-active compounds were also investigated by principal component analysis. Results showed that 35 aroma-active compounds were detected through OAV calculation, while 28 compounds were identified by using GC-O/AEDA. Quantitative descriptive analysis revealed that aroma recombination model based on OAV calculation was more similar to original sufu in terms of aroma comparing to aroma recombination model based on GC-O/AEDA. Omission experiments further confirmed that the aroma compounds, such as ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, (E,E)-2,4-decadienal and 2,6-dimethylpyrazine, contributed most significantly to the characteristic aroma of a commercial sufu.
Mar Vilanova - One of the best experts on this subject based on the ideXlab platform.
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Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles.
Food research international (Ottawa Ont.), 2016Co-Authors: Daniel Moreno, E. Valdés, David Uriarte, Esther Gamero, Inmaculada Talaverano, Mar VilanovaAbstract:Abstract Defoliation is a cultural practice with demonstrated benefits in grape and wine quality. The objective of this study was to evaluate the effect of early leaf removal applied in warm climatic conditions on volatile composition of Tempranillo wines. During three consecutive vintages (2009–2011) wine volatile compounds (alcohols, C 6 -compounds, ethyl esters, acetates, volatile acids, lactones and carbonyl compounds) from defoliated and non-defoliated vines were identified and quantified by GC–MS. Early leaf removal induced the increase of the concentration of all families of volatile compound quantified with exception of lactones. Significant increase was observed for 23 out 34 volatile compounds analyzed. The vintage effect also was shown, where the highest effect of defoliation was exhibited in 2009 vintage. Principal component analysis (PCA) showed a good separation of defoliation, non-defoliation and vintage according to wine volatile composition. The analysis of Odour Activity Value (OAV) exhibited an increase of fruity and floral Odour on Tempranillo wines when early defoliation was applied.
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Early leaf removal impact on volatile composition of Tempranillo wines.
Journal of the science of food and agriculture, 2011Co-Authors: Mar Vilanova, Zlatina Genisheva, José M. Oliveira, Maria P. Diago, Javier TardáguilaAbstract:BACKGROUND: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography. RESULTS: Early leaf removal only modified the total concentrations of C6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloomvs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (Odour Activity Value) > 1 and mainly fruity and floral Odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. CONCLUSION: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds. c � 2011 Society of Chemical Industry
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Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
Journal of the Institute of Brewing, 2009Co-Authors: Mar Vilanova, Zlatina Genisheva, Lorenzo Bescansa, Antón Masa, José M. OliveiraAbstract:J. Inst. Brew. 115(1), 35–40, 2009 Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexitimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C13-norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact Odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexitimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.
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First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain)
European Food Research and Technology, 2007Co-Authors: Mar Vilanova, Carmen MartínezAbstract:Wines produced from Vitis vinifera cv. Castañal from Galicia (NW Spain), harvest 2002 and 2003, were submitted to gas chromatography (GC/FID). A total of 36 varietal and fermentative aroma compounds were identified and quantified. The total concentration of aroma compounds in 2002 and 2003 vintage was 872.06 and 520.70 mg/L, respectively, which include free and bound terpenes and C_13-norisoprenoids, alcohols, acetates and ethyl esters. To estimate the contribution of specific compound to the aroma, the Odour Activity Value (OAV) was calculated using the concentration of each component and the corresponding Odour threshold reported in the literature. From 36 compounds identified, 10 were determined as the most powerful odorants: β-ionone, 3-methyl-1-butanol, benzyl alcohol, 2-phenylethanol, ethyl acetate, isoamyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate and ethyl octanoate. These data suggested Castañal wines as a fruity (blackberry) and floral (rose) product.
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Determination of free and bound terpene compounds in Albariño wine
Journal of Food Composition and Analysis, 2006Co-Authors: Mar Vilanova, Carmen SieiroAbstract:Abstract Aroma compounds were analyzed in Albarino wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnes (Denomination of Origin Rias Baixas—Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albarino wines, the Odour Activity Value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albarino wines analyzed.
Dai Chen - One of the best experts on this subject based on the ideXlab platform.
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impact of simultaneous and sequential fermentation with torulaspora delbrueckii and saccharomyces cerevisiae on non volatiles and volatiles of lychee wines
Lwt - Food Science and Technology, 2016Co-Authors: Dai Chen, Shaoquan LiuAbstract:Abstract This study evaluated the effects of simultaneous and sequential fermentation with Torulaspora delbrueckii PRELUDE and Saccharomyces cerevisiae MERIT.ferm non-volatile and volatile components of on lychee wines. T. delbrueckii monoculture showed lower fermentative Activity than S. cerevisiae alone with regard to growth, nitrogen utilization, production of alcohols, volatile acids and esters. However, T. delbrueckii monoculture had a better ability to retain the Odour-active terpenes and terpenoids derived from lychee fruits. The lychee wine fermented with simultaneous culture had a similar characteristic to that of the S. cerevisiae monoculture. In sequential fermentation, prior inoculation of T. delbrueckii played an important role in lowering volatile acids (Odour Activity Value, OAV S. cerevisiae significantly increased the production of ethanol (>8 mL/100 mL), higher alcohols (isoamyl alcohol and 2-phenylethyl alcohol) and esters (ethyl esters of octanoate, decanoate and hexanoate, and 2-phenylethyl acetate), relative to the T. delbrueckii monoculture. Therefore, sequential fermentation could accord the wine volatiles from both lychee fruits and biotransformation.
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Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains
International Journal of Food Science and Technology, 2013Co-Authors: Dai ChenAbstract:Summary This study evaluated the chemical and volatile composition of lychee wines fermented with four commercial yeast strains of Saccharomyces cerevisiae: EC-1118, R2, 71B and MERIT.ferm. Yeast cell population, pH, malic acid, ammonia and some amino acids had significant differences between strain 71B and other strains. There were strain variations with regard to degradation and retention of some juice volatiles as well as formation of new volatile compounds such as most esters and certain terpene compounds. Ethyl octanoate had the highest Odour Activity Value (OAV of 500–1100), followed by ethyl hexanoate (about 50–85), among the common odorants in all lychee wines. Ethyl octanoate reached its highest OAV (1077) in the lychee wine fermented with strain EC1118, whereas ethyl hexanoate had the highest OAV (85) in the wine fermented with strain MERIT.ferm. Cis-rose oxide, the character-impact volatile in lychee juice with highest OAV (161), was dramatically reduced to trace levels after fermentation.
Yunwei Niu - One of the best experts on this subject based on the ideXlab platform.
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Characterization of the key aroma compounds in Laoshan green teas by application of Odour Activity Value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × G
Food chemistry, 2020Co-Authors: Jiancai Zhu, Yunwei Niu, Zuobing XiaoAbstract:Abstract To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor Activity Value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126–146), skatole (OAV: 27–50), furaneol (OAV: 8–27), (Z)-jasmone (OAV: 16–23), 2-methylbutanal (OAV: 15–22), and 3-methylbutanal (OAV: 68–87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model.
Foods (Basel Switzerland), 2020Co-Authors: Yunwei Niu, Liu Ying, Zuobing XiaoAbstract:Abstract: The volatile compounds of three Langjiu ("Honghualangshi, HHL", "Zhenpinlang, ZPL", and "Langpailangjiu, LPLJ") were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important Odour substances, and their Odour Activity Values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), Odour Activity Value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller's additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.
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verification of key odorants in rose oil by gas chromatography olfactometry aroma extract dilution analysis Odour Activity Value and aroma recombination
Natural Product Research, 2017Co-Authors: Zuobing Xiao, Yunwei Niu, Qiang Liu, Junhua LiuAbstract:Rose oil is much too expensive but very popular. It's well known that the flower oil's aroma profile hasn't been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with Odour Activity Value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile.
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Verification of key odorants in rose oil by gas chromatography−olfactometry/aroma extract dilution analysis, Odour Activity Value and aroma recombination
2017Co-Authors: Zuobing Xiao, Yunwei Niu, Qiang Liu, Junhua LiuAbstract:Rose oil is much too expensive but very popular. It’s well known that the flower oil’s aroma profile hasn’t been intensively investigated. In order to verify the aroma profile of rose oil, the synthetic blend of odorants was prepared and then compared with the original rose oil using electronic nose analysis (ENA) combined with quantitative descriptive analysis (QDA). The odorants from rose oils were screened out by Gas Chromatography-Olfactometry/aroma extract dilution analysis (GC-O/AEDA) combined with Odour Activity Value (OAV). Both ENA and QDA indicated the recombination model derived from OAV and GC-O/AEDA closely resembled the original rose oil. The experiment results show that rose oxide, linalool, α-pinene, β-pinene, nonanal, heptanal citronellal, phenyl ethyl alcohol, benzyl alcohol, eugenol, methyl eugenol, β-citronellol, hexyl acetate, β-ionone, nerol, etc. are very important constituent to rose oil aroma profile.
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Characterisation of aroma profiles of commercial sufus by Odour Activity Value, gas chromatography-olfactometry, aroma recombination and omission studies
Natural product research, 2015Co-Authors: Zuobing Xiao, Yunwei Niu, Feng Chen, Gu Yongbo, Liu Shengjiang, Jiancai ZhuAbstract:Sufu is a solid-state fermented product made from soya beans. For the sake of quality control and regulation purposes, it is essential to be able to identify key odorants of various commercial sufus. To identify the aroma-active compounds in sufus, gas chromatography-olfactometry/aroma extract dilution analysis (GC-O/AEDA) was performed, and Odour Activity Value (OAV) was estimated. The correlations between aroma profiles and identified aroma-active compounds were also investigated by principal component analysis. Results showed that 35 aroma-active compounds were detected through OAV calculation, while 28 compounds were identified by using GC-O/AEDA. Quantitative descriptive analysis revealed that aroma recombination model based on OAV calculation was more similar to original sufu in terms of aroma comparing to aroma recombination model based on GC-O/AEDA. Omission experiments further confirmed that the aroma compounds, such as ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, (E,E)-2,4-decadienal and 2,6-dimethylpyrazine, contributed most significantly to the characteristic aroma of a commercial sufu.
Carmen Sieiro - One of the best experts on this subject based on the ideXlab platform.
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Determination of free and bound terpene compounds in Albariño wine
Journal of Food Composition and Analysis, 2006Co-Authors: Mar Vilanova, Carmen SieiroAbstract:Abstract Aroma compounds were analyzed in Albarino wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnes (Denomination of Origin Rias Baixas—Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albarino wines, the Odour Activity Value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albarino wines analyzed.
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Determination of free and bound terpene compounds in Albariño wine
Journal of Food Composition and Analysis, 2006Co-Authors: M. Vilanova, Carmen SieiroAbstract:Aroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas-Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albariño wines, the Odour Activity Value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albariño wines analyzed. © 2005 Elsevier Inc. All rights reserved.Peer Reviewe
