alpha-copaene and caryophyllene

Propolis is a balsamic product obtained from vegetable resins by exotic Africanized bees

Topics: Animals; Bees; Brazil; Gas Chromatography-Mass Spectrometry; Hydrocarbons; Polycyclic Sesquiterpenes; Propolis; Resins, Plant; Sesquiterpenes; Volatile Organic Compounds

The hydro-distilled essential oil from aerial parts of

Topics: Bicyclic Monoterpenes; Cyclohexane Monoterpenes; Gas Chromatography-Mass Spectrometry; Lamiaceae; Monocyclic Sesquiterpenes; Oils, Volatile; Orthosiphon; Polycyclic Sesquiterpenes; Sesquiterpenes

Terpenoids are a large group of important secondary metabolites that are involved in a variety of physiological mechanisms, and many are used commercially in the cosmetics and pharmaceutical industries. During the past decade, the topic of seasonal variation in terpenoid biosynthesis has garnered increasing attention. Formosan sweet gum ( Liquidambar formosana Hance) is a deciduous tree species. The expression of terpene synthase and accumulation of terpenoids in leaves may vary in different seasons. Here, four sesquiterpene synthases (i.e., LfTPS01, LfTPS02, LfTPS03, and LfTPS04) and a bifunctional mono/sesquiterpene synthase ( LfTPS05) were identified from Formosan sweet gum. The gene expression of LfTPS01, LfTPS02, and LfTPS03 showed seasonal diversification, and, in addition, expression of LfTPS04 and LfTPS05 was induced by methyl jasmonate treatment. The major products LfTPS01, LfTPS02, LfTPS04, and LfTPS05 are hedycaryol, α-selinene, trans-β-caryophyllene, α-copaene/δ-cadinene, and nerolidol/linalool, respectively. The data indicated that the sesquiterpenoid content in the essential oil of Formosan sweet gum leaves shows seasonal differences that were correlated to the sesquiterpene synthase gene expression.

Topics: Acyclic Monoterpenes; Alkyl and Aryl Transferases; Gene Expression; Liquidambar; Monoterpenes; Plant Leaves; Plant Proteins; Polycyclic Sesquiterpenes; Seasons; Sesquiterpenes

This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

Topics: 4-Butyrolactone; Aldehydes; Alkenes; Anacardium; Beverages; Caprylates; Fruit; Odorants; Polycyclic Sesquiterpenes; Pressure; Principal Component Analysis; Sesquiterpenes; Solid Phase Microextraction; Terpenes