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1.
Characteristic aroma components of water dropwort (Oenanthe javanica DC.) were evaluated by aroma extract dilution analysis and solid-phase microextraction-gas chromatography-olfactometry. Alpha-Terpinolene (plastic/cucumber-like) was the most intense aroma-active compound in water dropwort. Other potent aroma-active compounds included p-cymene (kerosene-like), alpha-terpinene (lemon), (E)-caryophyllene (woody), (Z,E)-alpha-farnesene (woody), hexanal (green), (Z)-3-hexenol (green), phenylacetaldehyde (honey), (E)-2-nonenal (cucumber), bornyl acetate (cooked vegetable), and gamma-terpinene (lemon). Of these, p-cymene was believed to be primarily responsible for the distinct kerosene-like aroma note of water dropwort. The aroma property of p-cymene was dependent on its concentration and was described as kerosene-like at relatively high concentrations but changed to citrus and green aroma notes at low concentrations. 相似文献
2.
Floral classification of honey using mid-infrared spectroscopy and surface acoustic wave based z-Nose Sensor 总被引：1，自引：0，他引：1
Fourier transform infrared spectroscopy (FTIR) and z-Nose were used as screening tools for the identification and classification of honey from different floral sources. Honey samples were scanned using microattenuated total reflectance spectroscopy in the region of 600-4000 cm(-1). Spectral data were analyzed by principal component analysis, canonical variate analysis, and artificial neural network for classification of the different honey samples from a range of floral sources. Classification accuracy near 100% was achieved for clover (South Dakota), buckwheat (Missouri), basswood (New York), wildflower (Pennsylvania), orange blossom (California), carrot (Louisiana), and alfalfa (California) honey. The same honey samples were also analyzed using a surface acoustic wave based z-Nose technology via a chromatogram and a spectral approach, corrected for time shift and baseline shifts. On the basis of the volatile components of honey, the seven different floral honeys previously mentioned were successfully discriminated using the z-Nose approach. Classification models for FTIR and z-Nose were successfully validated (near 100% correct classification) using 20 samples of unknown honey from various floral sources. The developed FTIR and z-Nose methods were able to detect the floral origin of the seven different honey samples within 2-3 min based on the developed calibrations. 相似文献
3.
Buckwheat honey increases serum antioxidant capacity in humans 总被引：11，自引：0，他引：11
Honey has been known to exert significant in vitro antioxidant activity, in part due to its phenolic content. However, conclusions that the antioxidants in honey are or are not efficacious in the human body cannot be reached if its antioxidant action is not assessed as part of a human study. In the present study, the acute effect of consumption of 500 mL of water, water with buckwheat honey, black tea, black tea with sugar, or black tea with buckwheat honey on serum oxidative reactions was examined in 25 healthy men. Antioxidant capacity of human serum samples was measured using different methods: the oxygen radical absorbance capacity (ORAC) assay, ex vivo susceptibility of serum lipoprotein to Cu(2+)-induced oxidation, and the thiobarbituric acid reactive substances (TBARS) assay. The results showed that the serum antioxidant capacity determined by ORAC increased significantly (p < 0.05) by 7% following consumption of buckwheat honey in water. No significant changes in serum antioxidant capacity could be established after the consumption of any of the other beverages. Ex vivo serum lipoprotein oxidation and TBARS values were not significantly altered after consumption of any of the five beverages. This study provides primary evidence of the in vivo antioxidant activity of buckwheat honey. However, long-term studies and epidemiological data are necessary to investigate whether honey consumption can exert overall antioxidant-related health benefits. 相似文献
4.
Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible for the aroma of buckwheat groats were recently identified, but the distribution of aromatic compounds between different fractions of the buckwheat kernel (flour, bran, and husk) is not yet known. In this study, the composition of aromatic compounds in buckwheat seed fractions was investigated and compared to the composition of aromatic compounds in groats produced from the same batch of buckwheat seeds. Volatiles from each sample were extracted with simultaneous distillation/extraction with a Likens‐Nickerson apparatus. Extracts were analyzed by gas chromatography coupled with mass spectrometry (GC‐MS) with electron ionization. Apart from the aroma molecules present in all fractions, compounds that are present only in flour or bran, but not in groats, were also found. Furthermore, some compounds were identified only in buckwheat groats but not in buckwheat flour or bran [octanal, (E,E)‐2,4‐heptadienal, (E)‐2‐decenal, and (E,E)‐2,4‐decadienal], others were identified only in husks [(E)‐2‐hexenal, heptanal, (E,E)‐2,4‐hexadienal, phenylacetaldehyde, and alpha‐bisabolol]. 相似文献
5.
By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from unifloral rape honey harvested in July 2009, 28 odor-active areas could be detected within a flavor dilution factor (FD) range of 4-2048. The highest FD factors were found for (E)-β-damascenone (cooked apple-like), phenylacetic acid (honey-like), 4-methoxybenzaldehyde (aniseed-like), 3-phenylpropanoic acid (flowery, waxy), and 2-methoxy-4-vinylphenol (clove-like). Twenty-three odorants were then quantitated by application of stable isotope dilution assays, and their odor activity values (OAV, ratio of concentration to odor threshold) were calculated on the basis of newly determined odor thresholds in an aqueous fructose-glucose solution. The highest OAVs were calculated for (E)-β-damascenone, 3-phenylpropanoic acid, phenylacetic acid, dimethyl trisulfide, and phenylacetaldehyde. Quantitative measurements on a rape honey produced in 2011 confirmed the results. A model mixture containing the 12 odorants showing an OAV ≥ 1 at the same concentrations as they occurred in the rape honey was able to mimick the aroma impression of the original honey. The characterization of the key odorants in rape flowers from the same field suggested 3-phenylpropanoic acid, phenylacetic acid, and three further odorants to be transferred via the bees into the honey. 相似文献
6.
为研究适合蜂蜜酒发酵的优良工艺条件,以2批荆条蜜(白色和浅琥珀色)为原料,在酒精发酵前对发酵醪液进行加热处理,以不加热处理的样品为对照,采用酿酒酵母FX10进行发酵,发酵结束后测定蜂蜜酒的各项理化指标及挥发性化合物的含量。结果表明,供试酒样中共检测出77种挥发性物质,其中酯类39种、醇类20种、酸类8种、萜烯类4种、羰基化合物6种。加热处理可以显著增加蜂蜜酒中香气物质的种类和含量,含量较高的香气物质有乙酸乙酯、乙酸苯乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、癸酸乙酯、月桂酸乙酯、9-十六碳烯酸乙酯、异戊醇、β-苯乙醇、辛酸和癸酸。对蜂蜜酒中香气物质进行主成分分析,发现加热处理的酒样中酯类物质对酒香贡献较大;对照酒样中酯类物质对酒香贡献较小,而醇类物质是其主要挥发性成分。本研究结果为蜂蜜酒的生产提供了一定的理论依据。 相似文献
7.
Honey with high levels of antioxidants can provide protection to healthy human subjects 总被引：2，自引：0，他引：2
Schramm DD Karim M Schrader HR Holt RR Cardetti M Keen CL 《Journal of agricultural and food chemistry》2003,51(6):1732-1735
Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processes of aging and disease. Humans protect themselves from these damaging compounds, in part, by absorbing antioxidants from high-antioxidant foods. This report describes the effects of consuming 1.5 g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma in healthy human adults. The corn syrup treatment contained 0.21 +/- 0.06 mg of phenolic antioxidants per gram, and the two buckwheat honey treatments contained 0.79 +/- 0.02 and 1.71 +/- 0.21 mg of phenolic antioxidants per gram. Following consumption of the two honey treatments, plasma total-phenolic content increased (P < 0.05) as did plasma antioxidant and reducing capacities (P < 0.05). These data support the concept that phenolic antioxidants from processed honey are bioavailable, and that they increase antioxidant activity of plasma. It can be speculated that these compounds may augment defenses against oxidative stress and that they might be able to protect humans from oxidative stress. Given that the average sweetener intake by humans is estimated to be in excess of 70 kg per year, the substitution of honey in some foods for traditional sweeteners could result in an enhanced antioxidant defense system in healthy adults. 相似文献
8.
Honeys from seven different floral sources were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values ranged from 3.1 to 16.3 micromol Trolox equivalent/g honey. The darkest colored honeys, such as buckwheat honey, had the highest ORAC values. A linear correlation was observed between phenolic content and ORAC activity of the investigated honeys (p < 0.0001, R (2) = 0.9497). The relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honeys yielded a correlation coefficient of 0.6653 (p = 0.0136). This work shows that honey may be used as a healthy alternative to sugar in many products and thereby serve as a source of dietary antioxidants. 相似文献
9.
10.
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O 总被引：2，自引：0，他引：2
Jordán MJ Margaría CA Shaw PE Goodner KL 《Journal of agricultural and food chemistry》2002,50(19):5386-5390
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified and quantified in the essence and the puree, respectively. Ten components were quantified for the first time as constituents of the kiwi fruit including 3-penten-2-ol, 3-hydroxy-2-butanone, 3-methyl-2-butenal, 2-hexanol, nonanal, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methyl-2-butanone, 3-methyl 3-buten-2-one, and octane. Analysis of these samples by multidimensional gas chromatography-olfactometry (GC-O) allowed for the identification of >80% of the aroma active components present at level traces in this fruit. A total of 35 components appear to contribute to the aroma of kiwi fresh puree and its aqueous essence. Components described for the first time as constituents of the aroma profile in this fruit were 2-ethylfuran, 3-methyl-1-butanol, 2-cyclohexen-1-one, (E,E)-2,6-nonadienal, diethyl succinate, and hexyl hexanoate. 相似文献
11.
Moreira RF Trugo LC Pietroluongo M De Maria CA 《Journal of agricultural and food chemistry》2002,50(26):7616-7621
The aim of this work was to characterize the volatile fractions of two Brazilian honeys known as caju and marmeleiro. The volatile components were isolated by a column extraction technique using acetone as the extraction solvent. Totals of 59 and 36 volatile compounds were definitely or tentatively identified in the caju and marmeleiro honeys, respectively, using reference substances, mass spectral libraries, and the odor qualities of the compounds eluted from the GC column. Aroma extraction dilution analysis allowed the tentative identification of furfuryl mercaptan, benzyl alcohol, delta-octalactone, gamma-decalactone, eugenol, benzoic acid, isovaleric acid, phenylethyl alcohol, and 2-methoxyphenol as impact volatile compounds in the caju honey. In the marmeleiro honey, only isovaleric acid, gamma-decalactone, benzoic acid, and vanillin were considered to be potent odorants. This study showed that the medium- to high-boiling volatile compounds are important contributors to the characteristic aroma of these honeys. 相似文献
12.
不同氮素水平对棚栽草莓果实芳香成分的影响 总被引：4，自引：1，他引：4
采用溶剂萃取法提取经不同氮素水平处理后的草莓果实芳香成分,进行气相色谱质谱联用仪(GC/MS)分析。结果表明,高量氮肥、中量氮肥、低量氮肥、不施氮肥等4个处理分别检测出28种、25种、29种、28种芳香成分,各占总峰面积的93.55%,93.40%,92.79%,83.07%。各处理成熟草莓果实特征芳香成分中丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,5-二甲基-4-甲氧基-3(2H)-呋喃酮等的相对含量存在差异;不同氮素水平对成熟草莓果实风味品质影响明显。 相似文献
13.
Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extraction-high vacuum distillation and vacuum steam distillation-solvent extraction, whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were detected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedione (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), were identified as predominant odorants by all four isolation methods. The highly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfide (canned corn) were detected by headspace methods only. These eight odorants along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat. 相似文献
14.
Kishimoto T Wanikawa A Kono K Shibata K 《Journal of agricultural and food chemistry》2006,54(23):8855-8861
Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated. 相似文献
15.
Suriyaphan O Drake MA Chen XQ Cadwallader KR 《Journal of agricultural and food chemistry》2001,49(3):1382-1387
Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes. 相似文献
16.
不同温湿度发酵条件对晒黄烟中性致香物质的影响（简报） 总被引：1，自引：0，他引：1
为探讨不同温湿度发酵条件对宁乡晒黄烟中性致香物质的影响,选取上部叶和中部叶,在4种温湿度发酵条件下发酵30d,利用气质联用法测定中性致香物质含量的变化。结果表明,所测6类中性致香物质在发酵过程中均有不同程度增加,其中赖百当类转化产物增加最多,其次为棕色化反应产物、类胡萝卜素转化产物、类西柏烷类转化产物、苯丙氨酸转化产物,新植二烯略有降低。不同温湿度发酵条件下,以中温高湿的发酵条件在20～24d中性致香物质增幅较大,而中温低湿或低温中湿条件下中性致香物质缓慢增加,拉长了发酵时间,高温中湿不利于生成致香物质的积累,同时内含物消耗较多。 相似文献
17.
Jordán MJ Margaría CA Shaw PE Goodner KL 《Journal of agricultural and food chemistry》2003,51(5):1421-1426
Characterization of the aromatic profile in commercial guava essence and fresh fruit puree by GC-MS yielded a total of 51 components quantified. Commercial essence was characterized to present a volatile profile rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components. In the olfactometric analyses totals of 43 and 48 aroma active components were detected by the panelists in commercial essence and fruit puree, respectively. New components were described for the first time as active aromatic constituents in pink guava fruit (3-penten-2-ol and 2-butenyl acetate). Principal differences between the aroma of the commercial guava essence and the fresh fruit puree could be related to acetic acid, 3-hydroxy-2-butanone, 3-methyl-1-butanol, 2,3-butanediol, 3-methylbutanoic acid, (Z)-3-hexen-1-ol, 6-methyl-5-hepten-2-one, limonene, octanol, ethyl octanoate, 3-phenylpropanol, cinnamyl alcohol, alpha-copaene, and an unknown component. (E)-2-Hexenal seems to be more significant to the aroma of the commercial essence than of the fresh fruit puree. 相似文献
18.
黑苦荞米黄酮提取工艺优化及其降血糖活性研究 总被引：2，自引：2，他引：0
为了获得合适的黑苦荞米黄酮提取工艺,该文采用单因素试验和响应面设计,选择乙醇体积分数、料液比、提取时间、提取温度4个因素,优化黑苦荞米黄酮提取工艺。试验结果表明,黑苦荞米黄酮的最佳提取条件是:乙醇体积分数54%,料液比1:24 g/m L,提取时间62 min,提取温度71℃。在此条件下,理论黄酮得率为2.21%,实际黄酮得率为2.20%,相对误差为0.45%。在此基础上进一步研究了黑苦荞米黄酮的α-淀粉酶抑制活性,结果表明7.5 mg/m L的黑苦荞米黄酮对α-淀粉酶活性的抑制率为54.05%,与二甲双胍(5 mg/m L)效果相当;此外,与空白对照相比,50μg/m L黑苦荞米黄酮能显著(P0.05)提高肝脏细胞Hep G2的葡萄糖消耗量(48.73%),并促进肝脏细胞糖原的合成。研究结果表明,黑苦荞米黄酮具有较好的辅助降血糖功效。 相似文献
19.
Karagiannis S Economou A Lanaridis P 《Journal of agricultural and food chemistry》2000,48(11):5369-5375
A study of the phenolic and volatile composition of wines produced from the white cultivar Muscat lefko from the island of Samos was conducted. Dry, fortified, naturally sweet wines and mistelles (aged and nonaged) have been studied. The phenolic components (flavan-3-ols, hydroxycinnamates, and flavonols) were measured by high-performance liquid chromatography after solid phase extraction (SPE). The terpenes (free and glycosidically linked) were determined by the use of gas chromatography-mass spectrometry (GC-MS) after SPE. The fermentation aroma components were analyzed by GC-MS after liquid-liquid extraction. It was found that the dry wines contained lower amounts of most of the phenolics and higher quantities of terpenes and fermentation aroma compounds than the sweet wines. The aged mistelle wines contained lower levels of coutaric and caftaric acids, higher concentrations of the free acids, and markedly fewer free and bound terpenes and fermentation aroma components compared to the other sweet wines. The naturally sweet wine contained relatively increased amounts of phenolics, 2,3-butanediol, and glycosidically linked terpenes. 相似文献
20.
Jordán MJ Tandon K Shaw PE Goodner KL 《Journal of agricultural and food chemistry》2001,49(10):4813-4817
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active components of commercial banana essence and fresh banana fruit paste. Totals of 43 and 26 compounds were quantified in commercial banana essence and fresh banana fruit paste, respectively. Five new components in commercial banana essence were identified as methyl butyrate, 2,3-butanediol diacetate, 2-hydroxy-3-methylethylbutyrate, 1-methylbutyl isobutyrate, and ethyl 3-hydroxyhexanoate. A total of 42 components appear to contribute to the aromatic profile in banana. Isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanal, acetal, isobutyl acetate, hexanal, ethyl butyrate, 2-heptanol, and butyl butyrate had high concentrations and were most detected by GC-O panelists in the commercial banana essence. Volatile components found only in fresh banana fruit paste that were detected by aroma panelists include E-2-hexenal, limonene, and eugenol. 相似文献