Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli

The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 degrees C or for 3 days at 4 degrees C, followed by 4 days at 10 degrees C. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% O(2), 10.5% CO(2)) resulted in most of the off-odors, while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.     

Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection

Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed flame photometric detection. Fifty-nine odor-active compounds were observed including 11 peaks, which were associated with sulfur detector responses. Eight sulfur volatiles were identified as follows: hydrogen sulfide, dimethyl sulfide, diethyl disulfide, 2-acetyl-2-thiazoline, 2-methyl thiazole, 2,4-dithiopentane, dimethyl trisulfide, and methional. Mauritius contained 25% and Brewster contained 81% as much total sulfur volatiles as Hak Ip. Cultivars were evaluated using eight odor attributes: floral, honey, green/woody, tropical fruit, peach/apricot, citrus, cabbage, and garlic. Major odor differences in cabbage and garlic attributes correlated with cultivar sulfur volatile composition. The 24 odor volatiles common to all three cultivars were acetaldehyde, ethanol, ethyl-3-methylbutanoate, diethyl disulfide, 2-methyl thiazole, 1-octen-3-one, cis-rose oxide, hexanol, dimethyl trisulfide, alpha-thujone, methional, 2-ethyl hexanol, citronellal, (E)-2-nonenal, linalool, octanol, (E,Z)-2,6-nonadienal, menthol, 2-acetyl-2-thiazoline, (E,E)-2,4-nonadienal, beta-damascenone, 2-phenylethanol, beta-ionone, and 4-vinyl-guaiacol.     

Flavor-active compounds potentially implicated in cooked cauliflower acceptance

The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.     

Volatile components of roots, stems, leaves, and flowers of Echinacea species.

The headspace volatile components of roots, stems, leaves, and flowers of Echinacea angustifolia,E. pallida, and E. purpurea were analyzed by capillary gas chromatography/mass spectrometry (GC/MS). Over 70 compounds were identified in the samples. All plant tissues, irrespective of the species, contain acetaldehyde, dimethyl sulfide, camphene, hexanal, beta-pinene, and limonene. The main headspace constituents of the aerial parts of the plant are beta-myrcene, alpha-pinene, limonene, camphene, beta-pinene, trans-ocimene, 3-hexen-1-ol, and 2-methyl-4-pentenal. The major headspace components of root tissue are alpha-phellandrene (present only in the roots of E. purpurea and E.angustifolia), dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, 2-methylpropanal, acetaldehyde, camphene, 2-propanal, and limonene. Aldehydes, particularly butanals and propanals, make up 41-57% of the headspace of root tissue, 19-29% of the headspace of the leaf tissue, and only 6-14% of the headspace of flower and stem tissues. Terpenoids including alpha- and beta-pinene, beta-myrcene, ocimene, limonene, camphene, and terpinene make up 81-91% of the headspace of flowers and stems, 46-58% of the headspace of the leaf tissue, and only 6-21% of the roots. Of the 70 compounds identified, >50 are reported in Echinacea for the first time.     

Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar)

Volatile and nonvolatile compounds, which could contribute to flavor, were analyzed in salmon. One hundred twenty-three volatile compounds were identified in the headspace of two different samples of cooked salmon, including lipid-derived volatiles, Maillard-derived volatiles, sulfur volatiles, Strecker aldehydes, nitrogen heterocyclic compounds, terpenes, and trimethylamine. Significant differences between samples were found for 104 of the volatiles. Although the levels of free cysteine and methionine were low in the salmon, sulfur volatiles were formed in the cooked fish, demonstrating that there were sufficient sulfur amino acids present for their formation. Notable differences in sulfur compounds between the samples suggested that small changes in sulfur amino acids could be responsible. When this hypothesis was tested, salmon heated with cysteine had increased levels of many thiophenes, thiazoles, alicyclic sulfides, and nitrogen heterocycles. With the addition of methionine, levels of dimethyl sulfides, two alicyclic sulfides, pyrazines, some unsaturated aldehydes, and alcohols and 2-furanmethanethiol increased. The largest difference found among the nonvolatile (low molecular weight water-soluble) compounds was in inosine monophosphate.     

Aroma of fresh oysters Crassostrea gigas: composition and aroma notes

In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were principally related to fatty acid oxidation (86%) and particularly to n-3 polyunstaturated fatty acid oxidation (66%). Only one volatile arose from amino acid degradation. Panelists detected 42 odors by sniffing. Among them, only 12 odors were definitely attributed to identified volatile. These odors were green/sulfur/crustacean, mushroom/citrus, and marine/cucumber notes and were attributed to dimethyl sulfide, 1-penten-3-one, hexanal, (2,4)-E,E-heptadienal, 1-octen-3-one, 1-octen-3-ol, 6-methyl-5-hepten-3-one, octanal, (E,Z)-2,6-nonadienal, (E)-2-octenal, and decanal, respectively.     

Comparison of solvent extraction and microwave extraction for release of dimethyl sulfide from cereals and canola

Natural levels of dimethyl sulfide (DMS) in newly harvested wheat, barley, paddy, and canola were determined by gas chromatography using a flame photometric detector in sulfur mode. The two methods involved determination of DMS in the headspace of cereal or oilseed samples (1) after extraction with microwaves and (2) after a traditional approach using 25% KBr solution. Quantitative results from each method were similar, and therefore both methods are suitable for the determination of DMS in grains and oilseeds. However, the microwave procedure has several advantages; for example, results are obtained very quickly, and only a small amount of sample is required.     

In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit

Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, "Hort16A", at two different stages of eating ripeness: firm and soft. The firm fruit contained a small number of aroma compounds that the soft fruit did not contain. In general, however, the largest difference between the two firmness categories was in the levels of esters, with the soft fruit containing higher concentrations and a larger number of esters than the firm fruit. In vitro analysis directly after maceration using atmospheric pressure chemical ionization mass spectrometry (APCI-MS) showed the relative importance of the most intense aromas between fruit at the two different firmness stages and was used to compare the release rates of aromas. A comparison of the aroma concentrations from gas chromatography mass spectrometry (GC-MS) and APCI-MS headspace analyses showed that the APCI-MS headspace showed less bias toward enzymatically generated lipid degradation compounds. A GC-sniffing study showed that many of the most intense compounds, acetaldehyde, hexanal, ethyl butanoate, and (E)-2-hexenal but not ethanol, showed odor activity in macerated fruit. In addition, dimethyl sulfide (DMS), a volatile present at very low levels in the fruit, also appeared to be an important contributor to the odor. In vivo analyses also showed much higher levels of aroma compounds in the soft fruit compared to the firm fruit, with evidence of persistence of some compounds, including DMS. There were a number of similarities between the breath profiles of the two panelists, which confirmed the importance of DMS in "Hort16A" aroma.     

基于日光诱导叶绿素荧光的柑橘黄龙病原位诊断

柑橘黄龙病（Huanglongbing, HLB）是柑橘生产中的毁灭性病害,柑橘植株遭到黄龙病菌侵染后光合能力发生变化而后表现出相应的黄化症状。及早实现HLB的原位快速诊断是防控HLB的重要手段。为探究黄龙病菌侵染柑橘叶片的光合响应机制并实现HLB的原位诊断,该研究分析了健康（Healthy）、未显症HLB（asymptomatic HLB, aHLB）、显症HLB（symptomatic HLB, sHLB）以及黄斑病（Macular,症状与黄龙病相似）柑橘叶片的光合参数与光合色素含量差异。利用光谱技术与日光诱导叶绿素荧光（Sun-induced Chlorophyll Fluorescence, SIF）技术分析了4种类型柑橘叶片的反射率光谱与SIF光谱差异。采用竞争自适应重加权采样（Competitive Adaptive Reweighted Sampling, CARS）算法结合反射率光谱筛选出特征波段,采用SIF光谱的峰值位置（687和741 nm）构建了上行（Upward, Up）和下行（Downward, Dw）SIF产量指数（Up687, Up741, Dw687, Dw741, Up687/741, Dw687/741）。进一步分别利用特征波段的反射率和SIF产量指数,结合K最邻近（K-nearest Neighbor, KNN）分类算法构建了柑橘黄龙病的诊断模型。结果表明,黄龙病菌的侵染使柑橘叶片的光合作用明显减弱,在未显症时期已经表现出来,证明了SIF技术在诊断早期HLB的优势。基于特征波段反射率的KNN模型对未显症HLB和显症HLB的诊断精度为72.7%和75.6%,健康叶片和黄斑病叶片分别为82.2%和64.1%,而基于687和741 nm波长处的上行比值SIF产量指数Up687/741构建的KNN模型对未显症HLB和显症HLB的诊断精度为84.8%和91.1%,健康和黄斑病叶片分别为88.9%和82.1%,均优于反射率光谱模型。结果证明了SIF技术用于诊断柑橘HLB的潜力,为实现柑橘HLB的田间原位、快速、早期诊断提供了可能。     

Effect of High Carbon Ash on Biosolids Odor Emissions and Microbial Activity

Quantitative measurements of odor emissions from biosolids were conducted relating odor units (odor intensity as perceived by people) to chemical odorant concentrations. Chemical odorant emissions from biosolids wereidentified using gas chromatography/mass spectrometry andincluded dimethyl disulfide (DMDS), dimethyl sulfide (DMS),carbon disulfide (CS₂), ammonia (NH₃), trimethylamine (TMA), and acetone. Odor unit emissions werepositively correlated with DMDS, DMS, CS₂, NH₃,TMA, and acetone emissions, demonstrating that the identifiedodorant emissions are associated with biosolids odor. To control biosolids odor, wood ash containing 32% carbon wasincorporated with biosolids at 1:1, 0.67:1, 0.33:1, and 0.11dry weight ratios. The high carbon ash additions reduced odor unit, DMDS, DMS, CS₂,TMA and acetone emissions when compared to a biosolids control. Although ash addition sometimes reduced NH₃ emissions, reduction was not consistently significant. Using SCREEN3 dispersion model (U.S. EPA) maximum dimethyldisulfide, NH₃, and trimethyl amine concentrations from a 1 ha 21 Mg biosolids application (dry wt.) were estimated to be 29.8, 3.3, and 1.0 times higher than publishedhuman detection limits, respectively, while maximum CS₂,DMS, and acetone concentrations were predicted to be 0.004, 0.01, and 0.04 times below published human detection limits, respectively. High carbon wood ash incorporation with biosolidseliminated DMDS odor and trimethyl amine odor, while wood ash did not significantly reduced the NH₃ odor.     

Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system

An extraction method using a high vacuum distillation extraction apparatus coupled to a canister was newly developed for the analysis and sensory test of tobacco leaf volatiles. We extended the application of the canister that is used in environmental analysis, to the extraction of the aroma components in tobacco leaves. The volatile components with vapor pressures higher than 0.1 mmHg were easily evaporated under decompression and then trapped into the vacuumed canister. After the collection of volatiles, the canister was pressurized by a slow stream of inert gas in order to emit the whole aroma under a controlled flow. Applying a preconcentrator--gas chromatography/mass spectrometry (GC/MS) and sensory test to the headspace gas components, the aroma alteration between 0 and 2 weeks of storage was simultaneously or individually evaluated. As a result, after the storage, alcohols such as 1-hexanol, linalool, and benzyl alcohol decreased significantly. The amount of carotenoid derivatives that have the characteristic tobacco leaf aroma had not changed. Sensory evaluation of the same headspace gas with that used for GC/MS demonstrated the alternation of the aroma quality before and after storage. The main changes were the decrease of greenness and smoothness in aroma and the decrease of ethylbenzene, 2-pentylfuran, 1-hexanol, benzaldehyde, and linalool concentrations.     

Volatilization of sulfur from unamended and sulfate-treated soils

Volatilization of sulfur from unamended and sulfate-treated soils was studied by sensitive gas chromatographic techniques using a flame photometric detector fitted with a sulfur filter. The soils employed were surface samples of 25 Iowa soils selected to obtain a wide range in properties. No release of volatile sulfur compounds was detected when 11 of these soils were incubated under aerobic or waterlogged conditions before or after treatment with sulfate (400 μg sulfate S/g soil). Fourteen soils released volatile sulfur compounds when incubated under waterlogged conditions before and after addition of sulfate, but only 4 of these soils released volatile sulfur compounds when incubated under aerobic conditions. Where volatilization of sulfur was observed, the volatile sulfur detected was identified as dimethyl sulfide or as dimethyl sulfide associated with smaller amounts of carbonyl sulfide, carbon disulfide, methyl mercaptan, and (or) dimethyl disulfide. No trace of hydrogen sulfide was detected. Where release of volatile sulfur was observed, the amount of sulfur volatilized at 30°C in 60 days under aerobic or waterlogged conditions was very small and did not account for more than 0–05% of the sulfur in the unamended or sulfate-treated soils studied. It is concluded that gaseous loss of sulfur from unamended or sulfate-treated soils is insignificant under conditions likely to be encountered in the field.     

Amelioration of odorous components in spent mushroom compost

Volatile sulfur compounds, as well as other volatiles found in the headspace above spent mushroom compost (SMC), were analyzed by gas chromatography and mass spectrometry. Data from these techniques as well as organoleptic evaluation of both the SMC and the chromatographic eluant indicated that the volatile sulfur compounds and cresol were important odorous components in SMC; cresol was reported as a musty, cattle-feces aroma. Samples consisted of headspaces from untreated SMC as well as SMC stirred with 1% (by weight) powered activated carbon (PAC). SMC stirred with and without PAC reduced headspace volatile concentrations, but the stirred with added PAC further decreased concentrations of important malodorants such as volatile sulfur compounds and cresol.     

Formation of volatile sulfur compounds by microbial decomposition of sulfur-containing amino acids in soils

Evolution of volatile sulfur compounds from soils treated with S-containing amino acids was studied by sensitive gas chromatographic techniques involving use of a flame photometric detector fitted with a sulfur filter. The following volatile sulfur compounds were identified as products of microbial decomposition of S-containing amino acids in soils under aerobic or waterlogged conditions: methyl mercaptan, dimethyl sulfide and dimethyl disulfide (evolved from soils treated with methionine, methionine sulfoxide, methionine sulfone or S-methyl cysteine); ethyl mercaptan, ethyl methyl sulfide and diethyl disulfide (evolved from soils treated with ethionine or S-ethyl cysteine); and carbon disulfide (evolved from soils treated with cystine, cysteine, lanthionine or djenkolic acid). Small amounts of dimethyl sulfide and carbon disulfide were evolved from soils treated with homocystine, and trace amounts of carbonyl sulfide were evolved from soils treated with lanthionine or djenkolic acid. No volatile sulfur compounds were evolved from soils treated with cysteic acid, taurine, or S-methyl methionine. The amounts of sulfur volatilized from soils treated with the 14 S-containing amino acids studied represented from less than 0·1 per cent to more than 50 per cent of the sulfur added as amino acid. Hydrogen sulfide could not be detected as a gaseous product of microbial decomposition of S-containing amino acids in soils under aerobic or waterlogged conditions.     

Effect of Germination on Flavor Volatiles of Cooked Brown Rice

The effect of germination on flavor volatiles of cooked brown rice among three different rice cultivars was investigated using the headspace solid‐phase microextraction method combined with gas chromatography‐mass spectrometry. The results showed that some flavor compounds varied significantly throughout the germination process and others did not show distinct changes. The amount of total volatiles, most lipid‐oxidation products, and phenolic compounds decreased in the initial stage of germination but increased significantly at a later stage. The amounts of ethanol and ethyl acetate increased significantly in the initial stage of germination and maintained almost the same levels during further germination. The amount of dimethyl sulfide increased significantly during germination; it showed the most significant change among all volatile compounds.     

Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey

Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding time before purge on the volatiles profiles of irradiated raw and cooked turkey breast meat. Vacuum-packaged turkey breasts were irradiated at 2.5 kGy, and the volatiles of irradiated raw and cooked samples were analyzed using a DH/GC-MS with different holding times up to 280 min. The amounts of dimethyl disulfide and dimethyl trisulfide decreased as sample holding time in an autosampler (4 degrees C) before purge increased, whereas those of aldehdyes increased as holding time increased due to lipid oxidation. Helium flush of sample vials before sample loading on an autosampler retarded lipid oxidation and minimized the changes of sulfur volatiles in raw meat but was not enough to prevent oxidative changes in cooked meat. Although DH/GC-MS is a convenient method for automatic analysis of volatiles in meat samples, the number of samples that can be loaded in an autosampler at a time should be limited within the range that can permit reasonable repeatabilities for target volatile compounds.     

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro-oxygenation, MOX) and postbottling (through the closure) was investigated. H(2)S, methyl mercaptan (MeSH), and dimethyl sulfide (DMS) were found to increase during aging. Lower postbottling oxygen exposure, as obtained by different degrees of oxygen ingress through the closure, resulted in increased H(2)S and methyl mercaptan. In one wine MOX increased the concentration of H(2)S and methyl mercaptan during maturation. Dimethyl disulfide and DMS were not affected by any form of oxygen exposure. Overall, postbottling oxygen had a stronger influence than MOX on the evolution of VSCs. Data suggest that dimethyl disulfide was not a precursor to methyl mercaptan during bottle maturation. For the two wines studied, a consumption of oxygen of 5 mg/L over 12 months was the most effective oxygen exposure regimen to decrease accumulation of MeSH and H(2)S during bottle aging.     

Studies of selenium-containing volatiles in roasted coffee

Coffee has been an important and heavily used beverage in many cultures over a long period of time. Although sulfur species have been found to be abundant constituents, no work to date has explored the presence of selenium analogues. Investigation of volatile selenium species from green coffee beans, roasted beans, and brewed coffee drink was performed using solid phase microextraction (SPME) sample preconcentration in conjunction with GC/ICP-MS. Several volatile selenium species at trace levels were detected from roasted coffee beans as well as in the steam from brewed coffee drinks. No detectable selenium (and sulfur) species, however, were found in the headspace of green beans, indicating that selenium-containing volatiles are formed during roasting, as is the case for the sulfur volatiles. Matching standards were prepared and used to identify the compounds found in coffee. Artificial supplementation of the green coffee beans with selenium before roasting was performed to further characterize the selenium-containing volatiles formed during the coffee-roasting process.     

Inhibition of nitrification in soils by volatile sulfur compounds

Carbon disulfide, dimethyl disulfide, methyl mercaptan, dimethyl sulfide, and hydrogen sulfide retard nitrification of ammonium in soils incubated in closed systems. The inhibitory effects of these volatile sulfur compounds on nitrification decrease in the order listed. Hydrogen sulfide is a relatively weak inhibitor of nitrification, but carbon disulfide is considerably more effective than patented nitrification inhibitors (N-Serve. AM, and ST) for inhibition of nitrification in closed systems.It is concluded from the work reported that the inhibitory effects of methionine, cystine, cysteine, and other nonvolatile organic sulfur compounds on nitrification in soils may be at least partly due to decomposition of these compounds by soil microorganisms with formation of volatile sulfur compounds that retard nitrification.     

Gas chromatographic identification of sulfur gases in soil atmospheres

Simple gas Chromatographic methods for identification of sulfur gases in soil atmospheres are described. They involve the use of a flame photometric detector fitted with a sulfur filter and of Teflon columns packed with Chromosorb T and Deactigel. The methods permit identification of 13 volatile sulfur compounds (sulfur dioxide, hydrogen Sulfide, carbon disulfide, carbonyl sulfide, sulfur hexafluoride, methyl mercaptan, ethyl mercaptan, n-butyl mercaptan, dimethyl sulfide, ethyl methyl sulfide, diethyl sulfide, dimethyl disulfide, and diethyl disulfide) in air containing trace (nanogram) amounts of these compounds, and they are not subject to interference by various gases known to be evolved from soils under aerobic or anaerobic conditions. The Deactigel column is not required if the gas mixture analyzed does not contain hydrogen sulfide or carbonyl sulfide.