Flavour and Fragrance Journal

Cover image for Vol. 27 Issue 4

Special Issue: Special Issue Part 1: 13th Weurman Flavour Research Symposium Zaragoza, Spain, 27th – 30th September 2011

July 2012

Volume 27, Issue 4

Pages 265–333

Issue edited by: Vicente Ferreira

  1. Editorials

    1. Top of page
    2. Editorials
    3. Special Issue Reviews
    4. Special Issue Papers
  2. Special Issue Reviews

    1. Top of page
    2. Editorials
    3. Special Issue Reviews
    4. Special Issue Papers
    1. How organic and analytical chemistry contribute to knowledge of the biogenesis of varietal thiols in wine. A review. (pages 266–272)

      Aurélie Roland, Florine Cavelier and Rémi Schneider

      Article first published online: 29 MAY 2012 | DOI: 10.1002/ffj.3100

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      Since twenty years, the interest for varietal thiols involvement in young wines aroma has considerably grown. Most data in literature dealing with those thiols in wine focused on 4-mercapto-4-methylpentan-2-one, 3-mercaptohexyl acetate and 3-mercaptohexan-1-ol and demonstrate the central role of the different branches of chemistry in the understanding of the biotechnological processes responsible for the thiols release.

  3. Special Issue Papers

    1. Top of page
    2. Editorials
    3. Special Issue Reviews
    4. Special Issue Papers
    1. Musk strawberries: the flavour of a formerly famous fruit reassessed (pages 273–279)

      Ján Pet'ka, Erich Leitner and Baskaran Parameswaran

      Article first published online: 14 MAY 2012 | DOI: 10.1002/ffj.3095

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      Fruits of wildly growing and naturally ripened musk strawberries (Fragaria moschata) from two highland sites were studied during two seasons. The fruits were characterized on site by two flavourists and a full profile of the volatile compounds was extracted immediately after collection and examined by various analytical techniques. GC-Olfactometry revealed that Mesifuran, Eugenol, Methyl butyrate, Furaneol and 3-Mercaptohexyl acetate were the key components of the highland musk strawberry flavour.

    2. Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening (pages 280–285)

      Bianca May and Matthias Wüst

      Article first published online: 16 MAY 2012 | DOI: 10.1002/ffj.3096

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      The sesquiterpene profiles of different grape varieties (Vitis vinifera cv. Gewürztraminer, Riesling, Yellow Muscat, Shiraz, Lemberger, and Cabernet Sauvignon) were analyzed by HS-SPME-GC/MS. The measurements revealed that intact grape berries emit numerous sesquiterpene hydrocarbons. The sesquiterpene profiles were dependent on the variety and the developmental stage.

    3. Towards the development of molecular markers for apple volatiles (pages 286–289)

      Detlef Ulrich and Frank Dunemann

      Article first published online: 28 MAY 2012 | DOI: 10.1002/ffj.3097

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      Improving flavour quality of apple varieties is an important but complex goal in cultivar breeding. The aim of this paper is to give an overview about the complex analytical investigations on metabolite patterns, QTL mapping and development of a first functional marker for acetate esters with high sensory impact. The marker is based on SNPs (single nucleotide polymorphisms) within a candidate gene encoding a key enzyme involved in the last step of ester biosynthesis (alcohol acyl-transferase, MdAAT1).

    4. Rapid GC-FID quantification technique without authentic samples using predicted response factors (pages 290–296)

      E. Tissot, S. Rochat, C. Debonneville and A. Chaintreau

      Article first published online: 24 MAY 2012 | DOI: 10.1002/ffj.3098

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      Relative response factors can be predicted for all volatile constituents of flavors and fragrances from ab initio calculated combustion enthalpies, or only from the molecular formula. The technique is exemplified by 1) the rapid quantification complex mixtures with a much higher accuracy than semi-quantification, 2) the quantification of non-available compounds, 3) the purity determination of unstable substances, and 4) the quantification of a mixture by comprehensive GC×GC-FID.

    5. GABAA receptor modulation by the volatile fractions of Sideritis species used as ‘Greek’ or ‘Turkish’ mountain tea (pages 297–303)

      Artur Kessler, Carmen Villmann, Hilal Sahin-Nadeem, Monika Pischetsrieder and Andrea Buettner

      Article first published online: 28 MAY 2012 | DOI: 10.1002/ffj.3099

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      Sideritis spp. is a member of the Labiateae plant family, used in traditional folk medicine and as calming tea preparation. The plant extracts of Sideritis and Lavender species increased the maximal current responses of GABAA receptors gated by the agonist GABA. Moreover, the volatile fractions caused a dose-dependent enhancement of GABAergic currents. Differences in activity between the various species were probably due to variations in odorant composition, either on a qualitative or quantitative basis.

    6. Influence of chemical structure on absolute odour thresholds and odour characteristics of ortho- and para-halogenated phenols and cresols (pages 304–312)

      Andrea Strube, Andrea Buettner and Michael Czerny

      Article first published online: 29 MAY 2012 | DOI: 10.1002/ffj.3101

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      Halogenated phenols and cresols, e.g. such as 2-bromophenol, 2,6-dichlorophenol, 2-iodo-4-methylphenol, 4-bromo-2-chorophenol, 2-bromo-4-methylphenol were repeatedly described in literature as sources for off-flavour taints in food and beverages. However, no comprehensive data are at hand showing the influence of interchanging halogen-moieties with methyl-groups and vice versa, or elimination of a substituent on odour impact and odour character of halogenated phenols and cresols. Therefore, the aim of the present study was to gain more a systematic picture of the structure-activity relationships of halogenated phenols and cresols.

    7. Characterization of odour active compounds in strawberry vinegars (pages 313–321)

      C. Ubeda, R. M. Callejón, A. M. Troncoso, J. M. Moreno-Rojas, F. Peña and M. L. Morales

      Article first published online: 24 MAY 2012 | DOI: 10.1002/ffj.3103

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      Odour-active compounds in strawberry vinegars were determined by gas chromatography equipped with an olfactometer using the modified frequency technique. The strawberry substrate was analysed showing that ethyl 2-methylbutyrate, mesifurane, β-damascenone, furaneol and γ-decalactone were preserved during the double fermentation process, presenting high MF values. In the final aromatic profile, 12 odour zones, identified as acetic, butyric and isovaleric acids, methional, 3-nonen-2-one, 2-phenylethanol, pantolactone+furaneol, p-vinylguaiacol, sotolon, phenylacetic acid and vanillin, were considered as possible impact odorants of these strawberry vinegars.

    8. Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography–olfactometry and chemical analysis (pages 322–333)

      Juan Cacho, Laura Culleré, Liliana Moncayo, Juan Carlos Palma and Vicente Ferreira

      Article first published online: 4 JUN 2012 | DOI: 10.1002/ffj.3105

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      Twenty one commercial pisco samples made with Quebranta grapes in four different geographical areas from Perú have been evaluated by Gas Chromatography-Olfactometry (GC-O) and chemical quantitative analysis. Quantitatively, some of the samples contained also very high levels of β-phenylethyl acetate and β-phenylethanol, which arises as key aroma compounds potentially responsible for deep sensory differences between samples. The sensory difference between Moquegua and the others could be explained by the lowest levels of β-phenylethyl acetate, β-phenylethanol, β-damascenone and linalool found in this region.

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