Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

2000 ◽  
Vol 48 (8) ◽  
pp. 3476-3484 ◽  
Author(s):  
Fabienne F. V. Chevance ◽  
Linda J. Farmer ◽  
Eoin M. Desmond ◽  
Enrico Novelli ◽  
Declan J. Troy ◽  
...  
Keyword(s):  
Meat Products ◽  
Aroma Compounds ◽  
Low Fat ◽  
Fat Replacers ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
pp. 111288
Author(s):  
Katarzyna Samborska ◽  
Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
...  
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

2021 ◽  
Author(s):  
George V. Ntourtoglou ◽  
Foteini Drosou ◽  
Yang Enoch ◽  
Evangelia A. Tsapou ◽  
Eleni Bozinou ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Aroma Compounds ◽  
Oak Wood ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 119
Author(s):  
Vasiliki Summerson ◽  
Claudia Gonzalez Viejo ◽  
Damir D. Torrico ◽  
Alexis Pang ◽  
Sigfredo Fuentes
Keyword(s):  
Machine Learning ◽  
Activated Carbon ◽  
Low Cost ◽  
Aroma Compounds ◽  
Machine Learning Algorithms ◽  
Enzyme Treatment ◽  
Mean Values ◽  
Volatile Aroma ◽  
Carbon Treatment ◽  
Volatile Aroma Compounds

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.

Modeling the Partition of Volatile Aroma Compounds from a Cloud Emulsion

2002 ◽  
Vol 50 (7) ◽  
pp. 1985-1990 ◽  
Author(s):  
Michelle E. Carey ◽  
Tom Asquith ◽  
Robert S. T. Linforth ◽  
Andrew J. Taylor
Keyword(s):  
Aroma Compounds ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Possibilities to develop low-fat products: a review

2016 ◽  
Vol 20 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Roxana Tufeanu ◽  
Ovidiu Tiţa
Keyword(s):  
Dairy Products ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Meat Products ◽  
Low Fat ◽  
Fat Replacers ◽  
Coronary Heart Diseases ◽  
Texture Profile ◽  
Fat Reduction ◽  
Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

scholarly journals Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

2019 ◽  
Vol 125 (2) ◽  
pp. 268-283 ◽  
Author(s):  
Adrien Douady ◽  
Cristian Puentes ◽  
Pierre Awad ◽  
Martine Esteban-Decloux
Keyword(s):  
Experimental Study ◽  
Aroma Compounds ◽  
Batch Distillation ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Influence of media composition and temperature on volatile aroma production by various wine yeast strains

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 376-382 ◽  
Author(s):  
V. Petravić Tominac ◽  
K. Kovačević Ganić ◽  
D. Komes ◽  
L. Gracin ◽  
M. Banović ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Synthetic Medium ◽  
Aroma Compounds ◽  
Small Scale ◽  
Wine Yeasts ◽  
Wine Production ◽  
Yeast Strains ◽  
Aroma Production ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Volatile aroma compounds production by two autochthonous <I>Saccharomyces cerevisiae</I> strains, isolated from Istria region, and three other yeast strains (<I>Saccharomyces bayanus</I> and two commercial <I>Saccharomyces cerevisiae</I> wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

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