scholarly journals Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

10.1002/jib.8 ◽  
2012 ◽  
Vol 118 (1) ◽  
pp. 107-113 ◽  
Author(s):  
Van-Diep Le ◽  
Xiao-Wei Zheng ◽  
Jing-Yu Chen ◽  
Bei-Zhong Han
Keyword(s):  
Volatile Compounds ◽  
Chinese Liquor ◽  
Fermentation Starter

Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter

2011 ◽  
Vol 46 (8) ◽  
pp. 1591-1599 ◽  
Author(s):  
Chunlin Zhang ◽  
Zonghua Ao ◽  
Weiqiang Chui ◽  
Caihong Shen ◽  
Wenyi Tao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chinese Liquor ◽  
Fermentation Starter

scholarly journals Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1304
Author(s):  
Francisco Espínola ◽  
Alfonso M. Vidal ◽  
Juan M. Espínola ◽  
Manuel Moya
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Olive Tree ◽  
Extraction Yield ◽  
Point Of View ◽  
Human Consumption ◽  
Analytical Point ◽  
Wild Olive ◽  
Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

scholarly journals Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

2021 ◽  
Vol 11 (11) ◽  
pp. 5065
Author(s):  
Ofélia Anjos ◽  
Soraia Inês Pedro ◽  
Débora Caramelo ◽  
Andreia Semedo ◽  
Carlos A. L. Antunes ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spectroscopic Techniques ◽  
Dry Extract ◽  
Oak Wood ◽  
Arbutus Unedo ◽  
Fusel Alcohols ◽  
Mediterranean Countries ◽  
Trained Panel ◽  
Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

scholarly journals Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Saad Ibrahim Yousif ◽  
Mustafa Bayram ◽  
Songul Kesen
Keyword(s):  
Durum Wheat ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Raw Materials ◽  
Production Method ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Production Techniques ◽  
Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

scholarly journals Characterization of Volatile Compounds in the Essential Oil of Sweet Lime (Citrus limetta Risso)

2012 ◽  
Vol 72 (2) ◽  
pp. 276-280 ◽  
Author(s):  
Maria C Colecio-Juárez ◽  
Rubria E Rubio-Núnez ◽  
José E Botello-Álvarez ◽  
Gloria M Martinez-González ◽  
José L Navarrete-Bolanos ◽  
...  
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Sweet Lime ◽  
Citrus Limetta

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

2017 ◽  
Vol 24 (1) ◽  
pp. 67-77 ◽  
Author(s):  
Facundo Cuffia ◽  
Carina V Bergamini ◽  
Irma V Wolf ◽  
Erica R Hynes ◽  
María C Perotti
Keyword(s):  
Volatile Compounds ◽  
Lactobacillus Helveticus ◽  
Cheese Model ◽  
Hard Cheese

Characterization of Volatile Compounds Contributing to Naturally Occurring Fruity Fermented Flavor in Peanuts

2008 ◽  
Vol 56 (17) ◽  
pp. 8096-8102 ◽  
Author(s):  
Jeffrey L. Greene ◽  
Timothy H. Sanders ◽  
Mary Anne Drake
Keyword(s):  
Volatile Compounds ◽  
Naturally Occurring
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