Andrea Buettner

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Organization: Friedrich-Alexander-Universit?t Erlangen-Nürnberg (FAU) , Germany
Department: Department of Chemistry and Pharmacy
Title: (PhD)
Co-reporter:Angela Lopez Pinar, Rahil Ghadiriasli, Philippe Darriet, Andrea Buettner
Food Chemistry 2017 Volume 220(Volume 220) pp:
Publication Date(Web):1 April 2017
DOI:10.1016/j.foodchem.2016.10.021
•Odorants in long-aged wines affected by musty-mouldy aroma were compared by AEDA.•Musty-mouldy smell was related to intensity of 2-methylisoborneol (2-MIB).•This was unexpected as previous studies reported 2-MIB instability in wine.•Model degradation studies, however, demonstrated decelerating decrease of 2-MIB.Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in wine and must. In order to investigate this seemingly paradoxical situation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated initial concentration. Although 2-MIB concentration greatly decreased during the 90 days of storage, the final concentration measured in both media was well above the odour threshold of the substance. Based on the observation of a decelerating decrease of 2-MIB with time, it was concluded that this substance can still be detected in wine and can induce, in this case, an earthy off-odour on condition that the start concentration is high enough.
Co-reporter:Mohamed Ahmed Abbas Mahmoud, Andrea Buettner
Food Chemistry 2017 Volume 232(Volume 232) pp:
Publication Date(Web):1 October 2017
DOI:10.1016/j.foodchem.2016.09.172
•First report of odorants by GC-O and AEDA in German aquacultural rainbow trout fish.•Orthonasal sensory evaluation and instrumental investigation of odour substances.•Identification of 75 odour-active constituents in aquacultural rainbow trout fish samples.•Newly reported are rotundone, 4-ethyloctanoic acid and (E,Z,Z)-2,4,7-tridecatrienal.•12 earthy/musty compounds including geosmin, 2-methylisoborneol, and 8-heptadecene.Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty-earthy off-odorants. To this aim, fish meat and skin were extracted using solvent-assisted flavour evaporation (SAFE) and were mildly concentrated; extracts were subsequently analysed by means of one- and two-dimensional high-resolution gas chromatography coupled with mass spectrometry and olfactometry (GC–MS/O and 2D-HRGC-MS/O). Aroma extract dilution analysis (AEDA) of the solvent extracts revealed the presence of 76 odorants of which 75 were successfully identified. Thereby, rotundone (black pepper) is described for the first time as an odour-active substance in fish. Moreover, a series of compounds is described for the first time in German aquaculture rainbow trout fish, including, amongst others, (E,Z,Z)-2,4,7-tridecatrienal, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), d-limonene, and indole. The analytical findings were further compared to sensory evaluation of the samples, and previously obtained data on the respective aquacultural water.
Co-reporter:Eva-Maria Kroener, Andrea Buettner
Food Chemistry 2017 Volume 232(Volume 232) pp:
Publication Date(Web):1 October 2017
DOI:10.1016/j.foodchem.2017.04.042
•First-time complete report of odorants in horseradish by GC-O and AEDA.•Comparative aroma screening of different horseradish varieties.•45 aroma-active compounds were detected by GC-O.•Important new compounds in horseradish: 3-isopropyl-2-methoxypyrazine and (3S,3aS,7aR)-wine lactone.•First-time report of sensory properties of 1-cyano-2,3-epithiopropane.Horseradish (Armoracia rusticana) is a plant well known for its roots’ spicy aroma. The present study investigates the main aroma constituents of horseradish roots in general by analysing the aroma profiles of six different horseradish varieties, with one variety grown in two different soils. Odorants were characterised by means of gas chromatography-olfactometry and identified via their mass spectra, retention indices on two columns with different polarity, and their characteristic odour. A series of new aroma compounds from different substance groups were identified that have hitherto not been described in horseradish. Moreover, several of these constituents were successfully shown to exhibit high odour potency, alongside a high potential to influence the overall aroma of horseradish roots, like (3S,3aS,7aR)-wine lactone and 3-isopropyl-2-methoxypyrazine.
Co-reporter:Johannes Niebler; Katharina Zhuravlova; Mirjana Minceva
Journal of Natural Products 2016 Volume 79(Issue 4) pp:1160-1164
Publication Date(Web):March 24, 2016
DOI:10.1021/acs.jnatprod.5b00836
In a previous study, two highly potent yet unidentified odorants were detected that were present at trace levels in the volatile fraction of Boswellia sacra gum resin. These two compounds were isolated semipreparatively from the volatile oil by a sensory-guided fractionation process involving microscale bulb-to-bulb distillation, countercurrent chromatography, and preparative gas chromatography. In this manner, the two oxygenated sesquiterpenes could be identified as rotundone (1) and mustakone (2). Compound 2 is described for the first time as a potent odorant with a very low odor threshold.
Co-reporter:Angela Lopez Pinar, Doris Rauhut, Ernst Ruehl, Andrea Buettner
Food Chemistry 2016 Volume 207() pp:251-260
Publication Date(Web):15 September 2016
DOI:10.1016/j.foodchem.2016.03.110
•Effects of Botrytis cinerea and Erysiphe necator on must aroma were investigated.•Aroma compounds in healthy and in fungus-affected samples were compared by AEDA.•Clear differences were observed which were attributed to influencing factors of each fungus.Botrytis cinerea and Erysiphe necator are among the most relevant fungi in viticulture. In order to deepen our knowledge about their potential impact on wine quality, their effects on the aroma character of the initial stage of wine production, i.e. the must were studied. The main aroma compounds were determined by gas chromatography–olfactometry (GC-O) and ranked according to their relative intensities by means of aroma extract dilution analysis (AEDA). Clear differences between healthy and infected samples were observed. Botrytis cinerea had a positive impact on fruity and floral notes while several earthy smelling compounds were developed as result of the infection. Unlike in previous studies, however, we did not observe any clear differences in the quantities of earthy-mushroom-like smelling substances as result of the infection process with Erysiphe necator.
Co-reporter:Johannes Niebler;Jason Eslamieh
Chemistry & Biodiversity 2016 Volume 13( Issue 5) pp:630-643
Publication Date(Web):
DOI:10.1002/cbdv.201500339

In this second part of the investigation of volatiles and semivolatiles in Boswellia gum resins, an additional five less common species were analyzed by (SPME-)GC/MS, namely B. ameero, B. elongata, B. neglecta, B. popoviana, and B. rivae. Moreover, the results of hybridization experiments are reported in combination with the volatile composition of their gum resins. Our study shows that B. sacra benefits from an intraspecific cross-pollination, as the resulting hybrid B. sacra var. supersacra has a far higher seed germination rate and viability.

Co-reporter:Johannes Niebler
Chemistry & Biodiversity 2016 Volume 13( Issue 5) pp:613-629
Publication Date(Web):
DOI:10.1002/cbdv.201500329

The genus Boswellia comprises many species which are famous for their production of frankincense, a fragrant gum resin. In the published literature, manifold studies on the volatiles and semivolatiles in individual samples of these gum resins exist, yet very few studies have investigated multiple samples. Contradictory results with regard to the volatile composition exist in literature. In this first part of the study, a large sample set (n = 46) of mostly commercially obtained gum resins and essential oils was investigated by solid-phase microextraction gas chromatography/mass spectrometry. A total of 216 compounds were identified or tentatively identified from the four commercially relevant species, namely B. sacra, B. serrata, B. papyrifera, and B. frereana, and the statistical evaluation of the resulting chemical profiles allowed a clear distinction between the species by their volatile profile. With only few exceptions, the designated species was found to be in accordance with the composition reported in reliable literature sources and detected in botanically identified samples. Chemotaxonomic marker substances were suggested to facilitate the differentiation of commercial gum resins or essential oils based on their volatile profile.

Co-reporter:Melanie Y. Denzer, Frauke Kirsch, and Andrea Buettner
Journal of Agricultural and Food Chemistry 2015 Volume 63(Issue 1) pp:104-111
Publication Date(Web):December 1, 2014
DOI:10.1021/jf504073d
The present study investigates aroma transfer from commercial nursing tea, consumed in the maternal diet, into human milk by correlating sensory assessments with quantitative analytical data. The target terpenes were quantified in milk (expressed before and after tea consumption) and tea samples via gas chromatography–mass spectrometry (GC-MS) using stable isotope dilution assays (volunteer donors n = 5). Sensory analyses were carried out on different milk samples from a single donor, sampled before (blank) and at different times after tea ingestion. Quantitative analysis revealed that no significant odorant transfer into milk was observed after lactating women drank the tea. The comparative sensorial analysis of milk samples expressed before and after tea consumption confirmed that tea ingestion had no significant influence on the odor profile of human milk.
Co-reporter:Katja Lorber and Andrea Buettner
Journal of Agricultural and Food Chemistry 2015 Volume 63(Issue 30) pp:6681-6688
Publication Date(Web):July 12, 2015
DOI:10.1021/acs.jafc.5b02169
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attractiveness of foods but also chemo-communication in the animal kingdom. However, a systematic elucidation of their aroma properties, especially for humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of (E)-3-alkenoic acids, (E)-3-alken-1-ols, and (E)-3-alkenals were determined by gas chromatography–olfactometry. In the series of (E)-3-alkenoic acids the odor quality changed successively from sweaty via plastic-like to sweaty and waxy. On the other hand, the odor qualities in the series of (E)-3-alken-1-ols and (E)-3-alkenals changed from grassy, green to an overall citrus-like, fresh, soapy, and coriander-like odor with increasing chain length. With regard to their odor potencies, the lowest thresholds in air were found for (E)-3-heptenoic acid, (E)-3-hexenoic acid, and (E)-3-hexenal.
Co-reporter:Johannes Niebler, Andrea Buettner
Phytochemistry 2015 Volume 109() pp:66-75
Publication Date(Web):January 2015
DOI:10.1016/j.phytochem.2014.10.030
•First report of odorants by AEDA in frankincense originating from Boswellia sacra.•Comprehensive human sensory and chemo-analytical investigation of the aroma.•Detection of 23 odorants in six different samples from both Somalia and Oman.•Important odorants are α-pinene, β-myrcene as well as two unident. sesquiterpenoids.Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile have never been published. In this study, resin samples of Boswellia sacra Flueck. from both Somalia and Oman were investigated by aroma extract dilution analysis. In a comprehensive, odor-activity guided approach both chemo-analytical and human-sensory parameters were used to identify odor active constituents of the volatile fraction of B. sacra. Among the key odorants found were α-pinene, β-myrcene, linalool, p-cresol and two unidentified sesquiterpenoids. Overall, a total of 23 odorants were detected and analyzed by gas chromatography–olfactometry and heart-cut two-dimensional gas chromatography–mass spectrometry/olfactometry. The majority of the identified odorant compounds were oxygenated monoterpenes, along with some relevant mono- and sesquiterpenes and only one diterpenoid substance. Several of these compounds were reported here for the first time as odorous constituents in B. sacra. Identifying bioactive compounds might support a better understanding with regard to the potential benefits of frankincense, for example in aromatherapy or ecclesial settings.The main odor-active compounds of frankincense were identified and characterized in a first-time olfactory ranking and human sensory evaluation.
Co-reporter:Katja Lorber, Peter Schieberle, and Andrea Buettner
Journal of Agricultural and Food Chemistry 2014 Volume 62(Issue 5) pp:1025-1031
Publication Date(Web):January 15, 2014
DOI:10.1021/jf404885j
Odor qualities and odor thresholds in air in homologous series of synthesized alk-1-en-3-ols and alka-1,5-dien-3-ols and their corresponding ketones were evaluated by gas chromatography–olfactometry. In the series of the alk-1-en-3-ols and alk-1-en-3-ones the odor quality changed successively from pungent for the compounds with five carbon atoms via metallic, vegetable-like for the six- and seven-carbon odorants to mushroom-like for the compounds with eight and nine carbon atoms. With further increase in chain length the mushroom-like impression decreased and changed to citrus-like, soapy, or herb-like. In both series, two odor threshold minima were found for the six-carbon and also for the eight- and nine-carbon odorants, respectively. In contrast to this, the odor qualities in the series of the (Z)- and (E)-alka-1,5-dien-3-ols and their corresponding ketones did not change significantly with geranium-like, metallic odors and an increasing mushroom-like odor note with increasing chain length. The lowest thresholds were found for the eight- and nine-carbon (Z)-compounds, respectively.
Co-reporter:Constanze Hartmann;Susanne Cupisti;Ralf Dittrich
Chemosensory Perception 2014 Volume 7( Issue 1) pp:31-39
Publication Date(Web):2014 March
DOI:10.1007/s12078-013-9161-0
The odor of amniotic fluid is repeatedly discussed with regard to its potential to provide olfactory cues to the unborn. However, the chemical basis for such assumptions is still unclear and the odorous composition of amniotic fluid, as well as inter-individual variances, has not yet been fully investigated. However, thorough examination of the odor and flavor profiles of the intra-uterine environment might support our understanding of early sensory triggers and potential sensory conditioning processes. Therefore, the aim of the present study was to characterize specific odorants in individual samples of amniotic fluid and to identify the most potent odor-active substances in this physiological fluid by means of gas chromatography olfactometry and aroma extract dilution analysis. The identification led to six new substances, which were not reported, to the best of our knowledge, for amniotic fluid before—among them the two steroids 5α-androst-16-en-3-one and 4, 16-androstadien-3-one.
Co-reporter:Maria Wagenstaller
Metabolomics 2014 Volume 10( Issue 2) pp:225-240
Publication Date(Web):2014 April
DOI:10.1007/s11306-013-0581-2
Excretion of odorants and their metabolites into human urine was investigated in urine samples obtained from 14 volunteers after consumption of common dosages of coffee with respect to blank urine samples prior to coffee consumption. Analyses were targeted both on common potent odor constituents of the coffee beverage, as characterized by aroma extract dilution analysis, as well as on volatile constituents of coffee occurring at elevated concentrations and thereby representing quantitatively dominating compounds in the coffee volatile fraction. Identification and quantification of the target substances was accomplished by two-dimensional high resolution gas chromatography mass spectrometry (2D-HR-GC-MS; heart-cut technique) in conjunction with stable isotope dilution assays. Quantification was made on free volatile or odoros marker substances in the urine and their glucuronidated derivatives. Data revealed that some odorants were present at considerably elevated concentrations after the ingestion of coffee. This was confirmed by the odor profiles of the respective urine samples during sensory analysis.
Co-reporter:Frauke Kirsch
Chemistry & Biodiversity 2013 Volume 10( Issue 9) pp:1683-1695
Publication Date(Web):
DOI:10.1002/cbdv.201300097

Abstract

The present study aimed at analyzing the odor properties of a group of physiological human metabolites of the odorant 1,8-cineole: 2,3-dehydro-, α2,3-epoxy-, α/β2-hydroxy-, α3-hydroxy-, 4-hydroxy-, 7-hydroxy-, 9-hydroxy-, 2-oxo-, and 3-oxo-1,8-cineole. These metabolites constitute a group of structurally closely related molecules, which differ mainly in nature and position of O-containing functional groups. They thus offer the possibility to correlate odor properties with molecular structure, i.e., to establish structureodor relationships of compounds that are biologically generated from a potent odorant as parent substance. Generally, the metabolites preserved the eucalyptus-like odor quality of 1,8-cineole but showed additional odor notes such as sweet, citrus-like, plastic-like, earthy, musty, and faecal, which made them distinguishable. The individual enantiomers of chiral molecules also exhibited different odors. With the exception of 2,3-dehydro-1,8-cineole, all metabolites showed a highly decreased odor threshold in comparison to 1,8-cineole. The determination of odor qualities and odor thresholds was accomplished by gas chromatography/olfactometry (GC/O) on achiral and chiral GC capillaries. The results were correlated with common theories on structureodor relationships.

Co-reporter:Constanze Hartmann;Dr. Annika Triller;Dr. Marc Spehr;Dr. Ralf Dittrich;Dr. Hanns Hatt;Dr. Andrea Buettner
ChemPlusChem 2013 Volume 78( Issue 7) pp:695-702
Publication Date(Web):
DOI:10.1002/cplu.201300008

Abstract

Human sperm chemotaxis to follicular fluid has been well established, but the molecular mechanism(s) for this phenomenon are still largely unclear. Studies indicate that odorant receptors expressed on spermatozoa could play a role in this scenario. It has recently been shown that several synthetic floral scents activate the receptors OR1D2, OR4D1, and OR7A5 in vitro and evoke distinct sperm motility patterns in vivo. However, all agonists found so far are of synthetic origin and, thus, the presence of endogenous structural analogues in female bodily fluids is subject to speculation. Therefore, the aim of the study reported herein was to investigate the occurrence of odor compounds in vaginal secretions and follicular fluid by using gas chromatography–olfactometry. Chemically identified constituents of either bodily fluid were then analyzed for activation of recombinant chemoreceptors and candidate ligands were further tested for induction of sperm Ca2+ signals. Through using this approach, two novel odorant receptor–ligand pairs are reported and human sperm Ca2+ elevations in response to both odorous substances, namely 5α-androst-16-en-3-one and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, are shown.

2-Oxabicyclo[2.2.2]oct-5-ene, 1,3,3-trimethyl-, (1S,4R)-
1-Hexanol, 3-mercapto-3-methyl-, (3R)-
(3S)-3-HYDROXY-3-METHYLHEXANOIC ACID
(3R)-3-HYDROXY-3-METHYLHEXANOIC ACID
(3S)-3-METHYL-3-SULFANYLHEXAN-1-OL
3-Nonenal, (3E)-
2-Oxabicyclo[2.2.2]octan-5-one, 1,3,3-trimethyl-
2,4,6-Nonatrienal, (2E,4E,6Z)-
2,4,7-Tridecatrienal
1-Hexanol, 3-mercapto-, (S)-