Roasting intervention for the volatile composition of three varieties of nuts originating from Torreya yunnanensis

2021 ◽  
Author(s):  
Xuan Ao ◽  
Yihan Mu ◽  
Linzhu Li ◽  
Dongwei Liu ◽  
Zhaolin Lv
Keyword(s):  
Volatile Composition

Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
Author(s):  
Fredy Van Wassenhove ◽  
Patrick Dirinck ◽  
Georges Vulsteke ◽  
Niceas Schamp
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Apium Graveolens ◽  
Volatile Components ◽  
Two Dimensional ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Wide Range ◽  
Gas Chromatographic Method ◽  
Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

Effect of different fertilizers on the physicochemical properties, chemical element and volatile composition of cucumbers

2021 ◽  
pp. 130667
Author(s):  
Si Mi ◽  
Xiangnan Zhang ◽  
Yuhang Wang ◽  
Yuedong Ma ◽  
Yaxin Sang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Chemical Element ◽  
Volatile Composition

scholarly journals Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment

2021 ◽  
Author(s):  
Alfredo Montaño ◽  
Amparo Cortés‐Delgado ◽  
Antonio López‐López ◽  
Antonio Higinio Sánchez
Keyword(s):  
Table Olives ◽  
Volatile Composition

scholarly journals Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina)

Future Foods ◽  
2021 ◽  
Vol 3 ◽  
pp. 100007
Author(s):  
Shanmugam Alagappan ◽  
Mridusmita Chaliha ◽  
Yasmina Sultanbawa ◽  
Steve Fuller ◽  
Louwrens  C. Hoffman ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Oecophylla Smaragdina ◽  
Volatile Composition ◽  
Nutritional Analysis

scholarly journals Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system

LWT ◽  
2021 ◽  
pp. 111630
Author(s):  
Jarosław Kliks ◽  
Joanna Kawa-Rygielska ◽  
Alan Gasiński ◽  
Justyna Rębas ◽  
Antoni Szumny
Keyword(s):  
Continuous Fermentation ◽  
Volatile Composition ◽  
Fermentation System

The influence of harvest date on the volatile composition of ‘Starkspur Golden’ apples

1995 ◽  
Vol 6 (3-4) ◽  
pp. 225-234 ◽  
Author(s):  
Maristella Vanoli ◽  
Costanza Visai ◽  
Anna Rizzolo
Keyword(s):  
Harvest Date ◽  
Volatile Composition ◽  
Golden Apples

scholarly journals Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition

2008 ◽  
Vol 60 (1) ◽  
pp. 325-337 ◽  
Author(s):  
Sandrine Mathieu ◽  
Valeriano Dal Cin ◽  
Zhangjun Fei ◽  
Hua Li ◽  
Peter Bliss ◽  
...  
Keyword(s):  
Volatile Composition ◽  
Tomato Fruits ◽  
Flavour Compounds
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