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Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.

Molecularly imprinted polymers (MIPs) are synthetic receptors having specific cavities intended for a template molecule with a retention mechanism that depends on molecular recognition of the targeted constituent. They were initially established for the detection of minor molecules including drugs, pesticides, or pollutants. One of the most remarkable areas where MIPs have potential utilization is in food analysis, especially in terms of volatile compounds which are found in very low concentrations in foods but play a crucial role for consumer preference and acceptance. In recent years, these polymers have been used extensively for sensing volatile organic and off-odor compounds in terms of food quality for selective high-extraction purposes. This review first summarizes the basic principles and production processes of MIPs. Second, their recent applications in the separation, identification, and quantification of volatile and off-odor compounds in food samples are elucidated.

Valorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatography–mass spectrometry GC–MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts. High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcohols were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Additionally, SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and ethyl octanoate (sweet-apple odour), nonanal (fatty-citrus odour) and 1-octen-3-ol (mushroom, earthy odour) were found to be dominant volatiles with respect to their OAVs.

The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference.

Fig fruit (Ficus carica L.) is highly popular and consumed in the world for its nutritional and health benefits. The aroma, aroma-active, total phenolics and antioxidant activity of the peels and pulps of fig samples from two popular Turkish cultivars (Sarilop and Bursa Siyahi) were investigated in this study. A total of 57 and 58 aroma compounds were quantified in the pulps and peels of Sarilop cultivar while the pulps and peels of Bursa Siyahi cultivar had a total of 54 and 55 aroma compounds, respectively. The terpenes, followed by esters and alcohols, were the most dominant aroma compounds in all fig samples. The results of the gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis showed that a total of 19 aroma-active compounds were detected in all samples. Based upon the FD (flavour dilution) factor, the most potent aroma-active compounds were benzyl alcohol for the pulps of cv. Sarilop; β-caryophyllene and benzyl alcohol for the peels of cv. Sarilop; DL-limonene, acetoin and benzyl alcohol for the pulps of cv. Bursa Siyahi and DL-limonene, acetoin and β-caryophyllene for the peels of cv. Bursa Siyahi. It was determined that the peels of Bursa Siyahi cultivar had significantly higher total phenolics and antioxidant activity.

The undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made, it still remains a highly challenging authenticity issue to deal with. The present paper presents a fast fingerprint aroma technique, namely gas chromatography–olfactometry-mass spectrometry, which were tested as rapid screening tools for the detection of this adulteration.To overcome the lack of real adulterated samples was used to prepare EVOO mixtures with RPOO at different percentages. Besides, the quality indices was used as good markers to detect the illicit blends from the authentic oils such as K232 with 4% RPOO, K270 with 3% RPOO, and the variation of specific extinction (ΔK) of the adulterated EVOO with 10% RPOO. The addition of > 20% RPOO to EVOO would not be detected by the amount of TC18:1, fatty acids, and peroxide value. Moreover, using the sum of octadecadienoic and octadecatrienoic TFA isomers (TC18:2 + TC18:3) was confirmed to be good purity indices for the adulteration with 10 and 20% of RPOO. However, the main triglyceride found in oils samples were SOL + POO, OOL + LnPP, and OOO + PoPP as expected from the high oleic acid and low contents in linoleic and linoleic acid. Regarding volatile composition, thirty-four relevant aroma compounds and twenty-one key odorants were quantified in EVOO, RPOO, and EVOO adulterated with 1–20% of RPOO.

Citrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits. The drying processes were convective drying (CD), microwave drying (MD), conductive hydro drying (CHD), and freeze drying (FD). The citrus fruits used were orange, bitter orange, grapefruit, and lemon.The influence of dehydration on the aroma and phenolic composition, microstructure, and color properties were studied in detail. It was determined that drying increased the amount of both phenolics and volatiles in the dried samples. The MD and FD methods better preserved the color and phenolics of the samples, and the MD and CD processes increased the amount of aroma substances.The MD method would be more suitable for drying citrus peels due to its shorter duration and its positive effects on the phenolic and aroma components. © 2022 Society of Chemical Industry.

Peppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh and oven-cooked pepper cultivars, red hot Aleppo (Capsicum annuum L.) and red sweet pepper Capia (Capsicum annuum L.). Phenolic extracts of pepper samples have been, for the first time, qualitatively and quantitatively examined by liquid chromatography including tandem mass spectrometry (LC–MS/MS). Apart from the main objective, samples were also examined for their colour alteration regarding the oven cooking process. A total of 20 phenolic compounds were identified and quantified in the red pepper samples. The revealed results showed that the hot Aleppo pepper possessed a much higher phenolic content when compared to Capia peppers. In the Aleppo pepper samples, capsaicin, luteolin 6,8-di-C-hexoside, luteolin O-malonylpentosyldihexoside, luteolin 6-C-hexoside, dihydrocapsaicin, and kaempferol pentosyldihexoside were the most dominant phenolics, while luteolin O-(aposylmalonyl)glucoside, luteolin O-malonylpentosyldihexoside, kaempferol pentosylhexoside, and feruloyl hexoside were for the Capia samples. In the Aleppo samples, capsaicin and dihydrocapsaicin were compounds that significantly increased due to the cooking process. The cooking process not only positively affected the phenolic profile of pepper samples but also the colour, total phenolic content, and antioxidant activity.

The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined pomace olive oil (RPOO). The total polyphenols (TP) and sterols were quantified according to their chemical methods, with more reliable methods required in this field to avoid undue dependence on chlorophylls, carotenoids contents and antioxidant activity (DPPH assays), which were evaluated by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed. Actually, Chemlali EVOO activity was the most pronounced (13.84 ± 0.21%) and it contained the highest TP content (284.54 ± 4.27 mg/kg). Indeed, a correlation between antioxidant activity, TP and oxidative stability was established herewith. The metabolomics data were elaborated with the help of chemometric tools i.e. principal component analysis (PCA) and hierarchical cluster analysis (HCA). This approach allowed the estimation of the best discrimination markers for EVOO authenticity evaluation (i.e. Hydroxytyrosol quinone, oxidized hydroxytyrosol, 3,4-DHPEA-EA, p-HPEA (tyrosol), p-coumaric acid, luteolin, decarboxymethyl 10-hydroxyoleuropein aglycon, β-sitosterol apparently; campesterol, stigmasterol, ∆-7-stigmastenol and ∆-7-avenasterol).

Olive oils may provide health benefits, including the prevention of coronary heart diseases, cancers, and the modification of immune and inflammatory responses. These benefits mainly originate from...

Carrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus carota ‘Nantes’) were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450 W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50 W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GC[sbnd]MS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-?-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LC[sbnd]MS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200 W (0.50 and 0.67 W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200 W). © 2019 Institution of Chemical Engineers

Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9-684.8 mg/100 g) as compared to the white garlics (250.8-411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 mu g/100 g in BG4) when compared to white garlic samples (21.4 mu g/100 g in KWG). Black garlic samples had 4-7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3-884.7 mg/100 g) in white garlic and fructose (3277.0-27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3-37.9 mg/100 g) than white garlic (18.0-23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.

Yields and aroma profiles of “Magliocco Canino” and “Dimrit” grape (Vitis vinifera L.) seed oils (GSO) obtained by a soxhlet extraction were studied in the basis of a comparative evaluation. The oil yield was much higher in Italian Magliocco canino GSO (15.8%) when compared to Turkish Dimrit variety (7.5%). A dynamic headspace purgeand-trap (DHS-P&T) and GC-MS techniques used for the identification and quantification of volatile compounds of GSOs. The number of identified aroma compounds and their concentrations were considerably high in Magliocco canino GSO. A total of 34 volatile compound were detected in Magliocco canino GSO while Dimrit GSO possessed 31 volatiles. The aroma groups identified in GSOs were alcohols, esters, acids, terpenes, ketones, aldehydes, lactones and volatile phenols. In both GSO samples, alcohols were the dominant aroma group possessing the 72.5% and 63.8% of total aroma concentrations in Magliocco canino and Dimrit varieties, respectively. In both GSO samples, 2-hexanol and 3-hexanol were the most abundant aroma compounds. Magliocco canino GSO possessed 10565μg/kg and 8400μg/kg while Dimrit GSO contained 16616μg/kg and 13840μg/kg of 3-hexanol and 2-hexanol concentration, respectively. Among aroma profiles of both samples, the most dominant difference was the higher number of identified volatile phenols in Dimrit variety.

PubMedID: 31476250 Abstract: Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the most popular species of aromatic plants grown in the Mediterranean zone. Fermentation makes the caper edible and affects the overall aroma as well as sensory and nutritional characteristics. This study aimed to evaluate the changes in aroma, aroma-active, and phenolic compounds of caper as affected by fermentation. Purge and trap method was used for the extraction of the aroma compounds, while gas chromatography-mass spectrometry olfactometry and Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were employed for the detection of aroma-active compounds and phenolics, respectively. The results showed that the total amount of aroma compounds decreased drastically (62,616 to 21,471 µg/kg) in fermented sample. Twelve and 10 aroma-active compounds were detected in fresh and fermented caper buds, respectively, for the first time by the application of aroma extract dilution analysis. Among these compounds, methyl isothiocyanate (flavor dilution [FD] factor = 512) in fresh caper and acetic acid (FD factor = 128) in the fermented caper had the highest FD factor. With regard to the phenolic compounds, a total of 16 components were identified in fresh and fermented capers. As observed in aroma compounds, the total phenolic concentration decreased as a result of fermentation. Two phenolic compounds being kaempferol-3-O-glucosyl-rhamnosyl-glucoside and isorhamnetin hexoside were newly identified in caper. Practical Applications: Capparis spinosa is one of the most popular sources of different secondary metabolites of interest to consumers. The results of the present study showed that the fermentation process of the capers is highly influential on the neutral composition of the sample. The total concentrations of aroma and phenolic compounds were reduced by 66% and 78%, respectively, in response to fermentation process. © 2019 Institute of Food Technologists®

Sweet lime (Citrus limetta) is one of the citrus species and it is generally consumed fresh or processed to fruit juice. The squeezing method of fruit is an important factor affecting the quantity and composition of phenolic compounds of the juice. The aim of this study was to identify and quantify the phenolic compounds and determine the antioxidant activities of sweet lime peel and juices. For this purpose, sweet lime juices were prepared using two different methods. Firstly, sweet lime fruits were hand-squeezed without peeling. Secondly, fruits were hand-squeezed after the manual removal of the peel. The phenolic compounds of the peel and the two types of juices were analyzed by LC-DAD-ESI-MS/MS. Twenty phenolic compounds were determined in all extracts, 18 of which were flavonoids and two were phenolic acids. The major compound was hesperidin both in the peel and juices. The procyanidin B dimer and luteolin were detected for the first time in sweet lime peel and juices in the present study. The amount of phenolic compounds of the peel was significantly higher than those of the juices. The total phenolic contents of the sweet lime juice increased about 13% from 444.55 to 502.54 mg/L due to the effect of the peel. The antioxidant capacity of the peel was found to be higher than those of the juices resulting from its high phenolic content. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.

WOS: 000461885200004 PubMed ID: 30593706 The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels. Cukurova UniversityCukurova University [FDK-2015-5285] Cukurova University, Grant/Award Number: FDK-2015-5285

PubMedID: 30758196 Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of borage (Echium amoenum) were studied for the first time. Two hot teas and one cold tea were investigated and coded as 4MN (4 min/98 °C), 16MN (16 min/98 °C), and 24HR (24 h/ambient temperature), respectively. Aromatic extracts of the tea samples were isolated by the liquid-liquid extraction method and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for the first time. According to the results of the aroma profiling, a total of 35 common aroma compounds comprising alcohols, acids, volatile phenols, lactones, aldehydes, ketone, pyrroles, and furans were identified and quantified in the tea samples. Indeed, it is worth noting that the aroma profiles of the borage teas were similar. However, the effects of the infusion techniques were clearly different as observed on the content of each individual and total compounds in the samples. The highest mean total concentration was detected in 24HR (266.0 mg/kg), followed by 16MN (247.1 mg/kg) and 4MN (216.1 mg/kg). 1-Penten-3-ol was the principal volatile component in all borage teas. On the basis of the result of the flavor dilution (FD) factors, a combined total of 22 different key odorants was detected. The potential key odorants with regard to FD factors in all samples were prevailingly alcohols, acids, and terpenes. The highest FD factors were observed in 2-hexanol (2048 in 4MN and 24HR; 1024 in 16MN) and 1-penten-3-ol (2048 in 24HR; 1024 in 4MN and 16MN) in samples providing herbal and green notes. Principal component analysis (PCA) showed that the tea samples could clearly be discriminated in terms of their aroma profiles and key odorants. The findings of the current study demonstrate that the tea preparation conditions have a significant impact on the organoleptic quality of borage tea. Copyright © 2019 American Chemical Society.

The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and their antioxidant effect. After extracting the phenolic compounds, fractionation by liquid/liquid partit...

Olive tree is present to the Western and Southern regions of Albania, alongside Adriatic and Ionian Sea, two body waters of the Mediterranean basin. Genetic studies have revealed the existence of 22 native olive cultivars, while several introduced foreign olive cultivars are present. Two most important olive cultivars respectively, exploited in the olive oil production, and table olive, are Kalinjot and Kokërrmadh Berati. Olive fruit production ranks the country 20th in the world. Olive tree comprises an important permanent crop with considerable potential for the Albanian economy. Principal component analyses (PCA) of fatty acids in OO displays their differentiation according to the cultivar and their region. Chemometric analysis gives support to the differentiation of OO according to the olive cv. in terms of phenolic compounds. Secoiridoids are found in abundance, 3,4-DHPEA-EDA and p-HPEA-EDA as dominant compounds, especially in Kalinjot olive oils. Albanian OO shows high levels of aroma compounds with (E)-2-hexenal as the principal aroma compound. Its concentrations reach up to 40411 μg/kg in Kalinjot cv., much higher compared to Bardhi Tirana cv (27542.7 μg/kg). The authenticity of OOs constitutes an opportunity for domestic production and certification according to the geography or origin and present an important resource to the development of a sustainable economy.

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1), thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.