Flavour and Fragrance Journal

Cover image for Vol. 27 Issue 5

September 2012

Volume 27, Issue 5

Pages 335–396

  1. Research Articles

    1. Top of page
    2. Research Articles
    1. Occurrence of C8–C10 esters in Mediterranean Myrtus communis L. leaf essential oil (pages 335–340)

      Ophélie Bazzali, Félix Tomi, Joseph Casanova and Ange Bighelli

      Article first published online: 21 MAY 2012 | DOI: 10.1002/ffj.3102

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      Myrtus communis L. leaf oil has a characteristic pleasant odor although various compositions have been reported. Fractionation of an oil sample from Corsica, followed by analysis of the chromatographic fractions by GC(RI) and 13C NMR allowed the identification of four C8-C10 esters which contribute to the pleasant odor of the myrtle oil and scarcely reported in the literature. The four esters were also identified in the 63 investigated oil samples isolated from plants growing wild in various Mediterranean countries.

    2. Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu (pages 341–355)

      Kenichi Tomiyama, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara and Yukihiro Kawakami

      Article first published online: 15 JUL 2012 | DOI: 10.1002/ffj.3104

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      The volatile compounds of the peel and juice of Japanese sour citrus cultivars, Yuzu, Sudachi and Kabosu were investigated using SAFE technique following solvent extraction. As a result of removing hydrocarbons, the components balance of each variety showed a significant difference. AEDA was employed to reveal the odour-active components of each cultivar. The subtle odour differences among these cultivars were exhibited by studying the enantiomeric distribution of the odour-active components using a multidimensional chiral GC/MS.

    3. Variations in the essential oils from ylang-ylang (Cananga odorata [Lam.] Hook f. & Thomson forma genuina) in the Western Indian Ocean islands (pages 356–366)

      Céline Benini, Mélanie Ringuet, Jean-Paul Wathelet, Georges Lognay, Patrick du Jardin and Marie-Laure Fauconnier

      Article first published online: 24 JUL 2012 | DOI: 10.1002/ffj.3106

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      Ylang-ylang essential oil is an important raw material for the fragrance industry but no study has yet been undertaken to assess the chemical polymorphism of the different production areas. That is why the variation in the chemical composition of four fractions of ylang-ylang essential oils grown in four locations Grande Comore, Mayotte, Nossi Bé and Ambanja, was studied. Distinctions between the essential oils from the four locations were demonstrated on the basis of the chemical classes and main chemical compounds.

    4. Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouch (pages 367–371)

      Busarin Chongcharoenyanon, Nami Yamashita, Noriyuki Igura, Seiji Noma and Mitsuya Shimoda

      Article first published online: 24 JUL 2012 | DOI: 10.1002/ffj.3112

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      Low-density polyethylene membrane pouch method was developed to extract volatile flavour compounds from butter oil prior to GC-MS analysis. The butter oil was placed in the pouch and heat-sealed for extraction in diethyl ether. The extraction mechanism was explained by molecular sieve effect. The extracted volatile flavour compounds were essential for butter oil aroma, e.g., fatty acids and lactones. Sensory evaluation of aroma recombinate and butter oil indicated the promise of this extraction technique.

    5. Occurrence of polyfunctional thiols in sorghum beer ‘ikigage’ made with Vernonia amygdalina ‘umubirizi (pages 372–377)

      Francois Lyumugabe, Jacques Gros, Philippe Thonart and Sonia Collin

      Article first published online: 27 JUL 2012 | DOI: 10.1002/ffj.3114

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      Polyfunctional thiols are aroma contributors in beers made from barley and hop, but their presence has not been investigated in beers brewed with ‘non-Western’ raw materials. GC-O, GC-MS and GC-PFPD analyses of the thiol-specific extracts enabled us to identify 14 polyfunctional thiols in sorghum beers ‘ikigage’ made with Vernonia amygdalina. The well-known hop constituent 3-methyl-2-buten-1-thiol emerged as a key flavour in these unhopped beers. Addition of V. amygdalina during boiling also resulted in the formation of 1-butanethiol, but the generation of 2-sulfanylethanol and 2-sulfanylethyl acetate was inhibited.

    6. Side chain influencing the interaction between β-cyclodextrin and vanillin (pages 378–385)

      Zhangfu Zeng, Yanxiong Fang and Hongbing Ji

      Article first published online: 1 AUG 2012 | DOI: 10.1002/ffj.3115

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      Encapsulation efficiency of the β-cyclodextrin inclusion complex with vanillin is 29% lower than that with p-hydroxybenzaldehyde. The reason is that the side-chain methoxy group has weakened the guest–host non-covalent intermolecular interaction via hydrogen bond interaction.

    7. A refillable fragrance carrier with a tuneable thermal switch (pages 386–392)

      Jiraporn Seemork, Thapakorn Tree-Udom and Supason Wanichwecharungruang

      Article first published online: 27 JUL 2012 | DOI: 10.1002/ffj.3116

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      Release of fragrant molecules from poly(ethylene oxide) (PEO) grafted chitosan particles could be controlled in a switchable manner through the thermo-responsive de-aggregation/aggregation among particles and corresponded to an on/off fragrant release switch. This thermal switch could be tuned to a desired temperature by adjusting the salt concentration. After release of all fragrances, the thermo-responsive carriers could be refilled again.

    8. Preparation and characteristic odour of optically active 3-hydroxy-2-octanone (pages 393–396)

      Yong-guo Liu, Kai Chen, Chen Li, Shuo Zhang, Haitao Chen, Hong-yu Tian and Bao-guo Sun

      Article first published online: 27 JUL 2012 | DOI: 10.1002/ffj.3117

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      The preparation of optically active 3-hydroxy-2-octanone was examined by Sharpless asymmetric dihydroxylation of a silyl enol ether derived from 2-octanone. (R)-3-hydroxy-2-octanone was obtained in 68% yield and 87.8% ee when AD-mix-β was used as an oxidant, while the (S)-enantiomer was produced in 69% yield and 77.3% ee from AD-mix-α. The characteristic odour of the optically active products was evaluated by chiral GC-O. (R)-3-Hydroxy-2-octanone has a mushroom-like, fresh grass odour, while the (S)-enantiomer presents a mushroom-like, earthy note. They obviously differ in odour intensity.

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