Characterization of aroma profile and characteristic aromas during lychee wine fermentation

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Zhong‐Sheng Tang ◽  
Xin‐An Zeng ◽  
Margaret A. Brennan ◽  
Zhong Han ◽  
Debao Niu ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Aroma Profile

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

2021 ◽  
pp. 108201322110399
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Simona Kunová ◽  
Przemysław Łukasz Kowalczewski ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Volatile Organic ◽  
Ewe's Milk ◽  
The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

scholarly journals Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
P. M. Izquierdo Cañas ◽  
J. A. Delgado ◽  
M. A. González Viñas
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Red Wines ◽  
Aroma Profile ◽  
La Mancha ◽  
Grape Varieties ◽  
Previous Training

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

scholarly journals Investigation of Volatile Compounds in Combination with Multivariate Analysis for the Characterization of Monofloral Honeys

2021 ◽  
Vol 12 (1) ◽  
pp. 264
Author(s):  
Chrysoula Tananaki ◽  
Vasilios Liolios ◽  
Dimitrios Kanelis ◽  
Maria Anna Rodopoulou
Keyword(s):  
Volatile Compounds ◽  
Volatile Profile ◽  
Gas Chromatograph ◽  
Aroma Profile ◽  
Extraction Separation ◽  
Mass Spectrometer System ◽  
Chemometric Approach ◽  
Spectrometer System ◽  
Thyme Honey

Lately there has been a growing demand for monofloral honeys with distinctive properties. Considering the limitations of pollen analysis, the volatile profile of honey has been proposed as a helpful supplementary tool for the confirmation of monoflorality; however, research remains regarding the volatile markers that may characterize the monofloral honey types. Therefore, in this study, we tried to expand the research by investigating the aroma profiles of five monofloral honey types (fir, pine, erica, thyme, cotton) and discriminate them through chemometric approach. A purge and trap–gas chromatograph–mass spectrometer system was used for the extraction, separation, and identification of volatile and semi-volatile compounds. Thyme honey had the richest quantitatively aroma profile, with 97 volatile compounds, whereas fir and cotton honeys had 65 and 60 volatile compounds, respectively. From a total of 124 compounds, the 38 were detected in all the studied honey types. Thyme honey was distinguished by the presence (or percentage participation) of benzeneacetaldehyde, benzealdehyde, and benzyl nitrile; erica honey of isophorone and furfural; cotton honey of 1-butanol, 2-methyl, 1-pentanol, and 4-methyl-; and honeydew honeys of α-pinene, octane, and nonanal. The discriminant analysis confirmed that the percentage participation of volatile compounds may lead to the discrimination of the studied monofloral honey types.

scholarly journals Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7647
Author(s):  
Binshan Liu ◽  
Shiqi Xu ◽  
Zhizhong Dong ◽  
Yuping Liu ◽  
Xiaoming Wei ◽  
...  
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Flavor Compound ◽  
Aroma Profile ◽  
Extraction Solvent ◽  
Dipropyl Disulfide ◽  
Gas Chromatography Olfactometry ◽  
Key Odorants ◽  
First Time ◽  
Methyl Propyl Disulfide

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.

scholarly journals Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

2016 ◽  
Vol 120 (6) ◽  
pp. 1574-1584 ◽  
Author(s):  
R. Tofalo ◽  
G. Perpetuini ◽  
P. Di Gianvito ◽  
G. Arfelli ◽  
M. Schirone ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Sparkling Wine

scholarly journals Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings

2018 ◽  
Vol 410 (19) ◽  
pp. 4749-4762 ◽  
Author(s):  
Juliana Crucello ◽  
Luiz F. O. Miron ◽  
Victor H. C. Ferreira ◽  
He Nan ◽  
Marcia O. M. Marques ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Profile ◽  
Polymeric Ionic Liquid
Sign in / Sign up

Export Citation Format

Share Document