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Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 5695

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Special Issue Editors

Dr. Yanping L. Qian

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Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
Interests: volatile analysis; beer and hop aroma; liquor aroma; grape and wine aroma; grape and wine polyphenols; wine quality
Special Issues, Collections and Topics in MDPI journals

Dr. Hui Feng

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Guest Editor

Winegrowing Research Department, E.&J. Gallo Winery, Modesto, CA, USA
Interests: flavor chemistry; wine chemistry; sensory directed analysis; grape and wine quality; ready-to-drink (RTD) flavor

Prof. Dr. Michael C. Qian

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Guest Editor

Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
Interests: flavor chemistry; wine; volatile analysis; dairy science; GC-MS
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Fermented food products are experiencing a renewed interest, mainly driven by numerous inherent health benefits, and are being promoted to prevent diseases from obesity to cancer (Kim et al., 2011). For instance, Kefir reduces lactose intolerance symptoms, stimulates the immune system, and lowers cholesterol (Guzel-Seydim et al., 2011).

On July 8, 2022, CISION PR Newswire (https://www.prnewswire.com/) stated, "The naturally fermented food market size is set to grow by USD 2.05 billion from 2021 to 2026. The report projects the market to progress at a CAGR (compound annual growth rate) of 7.93%, as per the latest market report by Technavio. 43% of the market's growth will originate from North America during the forecast period."

There are many types of fermented food, including beer, wine, liquors, and recently popular kombucha, as well as kimchi, sauerkraut, cheeses, sausage, yogurt, miso, natto, pickled vegetables, and various kinds of vinegar and soy sauces, etc. Fermentation is an essential process for the production of fermented food, as well as a natural flavor enhancement. As is well known, aroma compounds are primarily derived from fatty acids, amino acids, and carbohydrates with straight‐chain, branched‐chain, and cyclic structures, as well as nitrogen and sulfur. During fermentation, microbial metabolization breaks down large, less flavorful compounds into smaller molecules; microbes further amplify existing flavors, expand the depth of flavor, and develop new and nuanced flavors. Thus, the complexity of the matrix of fermented food makes the volatile analysis highly dynamic and challenging. Therefore, highly sophisticated techniques involved in extraction and enrichment, separation, and sensitive and selective detection are required for the reliable determination of odorants in this complex matrix system. The Special Issue will cover a wide range of topics related to aroma characterization and analysis in fermented foods, including, but not limited to, advances in sample preparation (dynamic headspace solid-phase micro-extraction (HS-SPME), stir bar and thin-film sorptive extraction, etc.); the new development of column chemistry and separation science; multi-dimensional gas chromatograph coupled with mass spectrometry (GC-MS); and other detection techniques.

Dr. Yanping L. Qian
Dr. Hui Feng
Prof. Dr. Michael C. Qian
Guest Editors

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Keywords

fermentation
fermented food production
fermented food flavor
aroma characterization
gas chromatography-mass spectrometry/olfactory (GC-MS/O)
sensorial properties
HS-SPME
stir bar and thin-film sorptive extraction

Published Papers (4 papers)

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Research

13 pages, 2386 KiB

Open AccessArticle

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

by Dayana Aguiar, Ana C. Pereira and José C. Marques

Molecules 2023, 28(10), 4201; https://doi.org/10.3390/molecules28104201 - 19 May 2023

Viewed by 773

Abstract

The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature, vibrations, long-distance travel, and other factors) impact beer quality. This study assessed the prediction power of a forced ageing methodology on the evolution of aldehydes during maritime transportation across four sample groups (maritime transport, storage simulation, and three ageing periods: 7, 21, and 28 days at 37 °C), which differed in their bottle-opening system (either crown cap or ring pull cap). The results revealed that forced ageing up to 28 days could estimate the evolution of phenylacetaldehyde, 3-methylbutanal, 2-methylpropanal, and hexanal during maritime transport. In contrast, the benzaldehyde content was consistently underestimated, on average, 0.8 times lower. In general, the ageing conditions significantly favoured the formation or liberation from a bound state, up to 2.2 times higher, of trans-2-nonenal, acetaldehyde, and 5-hydroximethylfurfural in comparison to the levels registered on exportation simulation beers. Moreover, forced-aged beers with ring pull caps developed quantifiable levels of nonanal and increased phenylacetaldehyde, benzaldehyde, and acetaldehyde content over time. Moreover, thermal stress induced a continuous increase in the extent of beer staling, up to seven times higher, in most samples. Full article

(This article belongs to the Special Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage)

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12 pages, 3627 KiB

Open AccessArticle

SPE–UPLC–MS/MS for Determination of 36 Monomers of Alkylphenol Ethoxylates in Tea

by Qin Lin, Yujie Qin, Hezhi Sun, Xinru Wang, Mei Yang, Xinzhong Zhang, Li Zhou and Fengjian Luo

Molecules 2023, 28(7), 3216; https://doi.org/10.3390/molecules28073216 - 04 Apr 2023

Viewed by 1441

Abstract

Alkylphenol ethoxylates (APEOs) represent a non-ionic surfactant widely used as adjuvants in pesticide formulation, which is considered to cause an endocrine-disrupting effect. In the current study, we established a detection method for the APEOs residue in tea based on solid-phase extraction (SPE) for the simultaneous analysis of nonylphenol ethoxylates (NPEOs) and octylphenol ethoxylates (OPEOs) by UPLC–MS/MS. In the spiked concentrations from 0.024 to 125.38 μg/kg for 36 monomers of APEOs (n_EO = 3–20), the recoveries of APEOs range from 70.3–110.7% with RSD ≤ 16.9%, except for OPEO₂₀ (61.8%) and NPEO₂₀ (62.9%). The LOQs of OPEOs and NPEOs are 0.024–6.27 and 0.16–5.01 μg/kg, respectively. OPEOs and NPEOs are detected in 50 marketed tea samples with a total concentration of 0.057–12.94 and 0.30–215.89 µg/kg, respectively. The detection rate and the range of the monomers of NPEOs are generally higher than those of OPEOs. The current study provides a theoretical basis for the rational use of APEOs as adjuvants in commercial pesticide production. Full article

(This article belongs to the Special Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage)

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13 pages, 1268 KiB

Open AccessArticle

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

by Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang and Kai Lou

Molecules 2023, 28(6), 2708; https://doi.org/10.3390/molecules28062708 - 16 Mar 2023

Cited by 1 | Viewed by 1646

Abstract

Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu’s quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics. Full article

(This article belongs to the Special Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage)

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11 pages, 472 KiB

Open AccessArticle

Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)

by Sonia Collin, Toine Fisette, Anne Pinto, Jesus Souza and Hervé Rogez

Molecules 2023, 28(4), 1548; https://doi.org/10.3390/molecules28041548 - 06 Feb 2023

Cited by 3 | Viewed by 1460

Abstract

Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particular flavors (respectively, kerosene and whisky). The beans IMC67, PA121, and P7 from the state of Pará are genotypes that have high resistance to diseases. Solvent-assisted flavor evaporation (SAFE) aroma extraction was used here to identify and quantify the volatile compounds discriminating these genotypes. The results show that the kerosene aroma of Catongo is likely due to the presence, at high levels, of ethyl acetate and isobutyl acetate. On the other hand, ethyl benzoate, heptanoate, and octanoate, trans-2-nonenal, 1-octen-3-ol, and 3-methylbutanol could play a key role in the whisky notes of FL89. Heptan-2-ol, heptan-2-one, nonan-2-one, linalool (although still more concentrated in IMC67 from Pará state), benzaldehyde, and phenylacetaldehyde also discriminate these beans. Other compounds, although not discriminating, appear important in determining their aromatic quality. The PCA showed that cocoa from Pará state formed a cluster due to similar aromas, while FL89 was the most distinct among the genotypes. Beans from Brazil show great potential and diversity for the fine cocoa market. Full article

(This article belongs to the Special Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage)

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Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage

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