scholarly journals Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

2015 ◽  
Vol 7 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Florin VARARU ◽  
Jaime MORENO-GARCIA ◽  
Juan MORENO ◽  
Marius NICULAUA ◽  
Bogdan NECHITA ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Aroma Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Sensorial Analysis ◽  
Sorptive Extraction ◽  
Yeast Strains ◽  
Finger Printing

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

scholarly journals Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

2021 ◽  
Vol 11 (17) ◽  
pp. 7767
Author(s):  
Alessandro Genovese ◽  
Nicola Caporaso ◽  
Luigi Moio
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
White Wine ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Campania Region ◽  
Yeast Strains ◽  
Gas Chromatography Olfactometry

The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.

scholarly journals Key Aroma Compounds in Two Bavarian Gins

2020 ◽  
Vol 10 (20) ◽  
pp. 7269
Author(s):  
Nina Buck ◽  
Tina Goblirsch ◽  
Jonathan Beauchamp ◽  
Eva Ortner
Keyword(s):  
Aroma Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Isotope Dilution Analysis ◽  
Aroma Compound ◽  
German State ◽  
Sorptive Extraction ◽  
Odor Thresholds ◽  
Sensory Evaluations ◽  
Stabile Isotope

The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15. The study focused on characterizing the aroma profiles and identifying the key aroma-active compounds of the gins. Comparative sensory evaluations of the gins revealed marked differences in their aroma profiles, with the botanical-rich gin exhibiting more citrusy, orangey and fruity notes than the gin containing fewer botanicals. Instrumental analyses by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) using aroma extract dilution assays (AEDA) identified terpenes as the dominant key aroma compounds, specifically limonene, 1,8-cineole, linalool, estragole and trans-anethole, with additional contributions from aldehydes, such as nonanal, and phenylpropanoids, such as eugenol and estragole. Selected compounds were quantified using stir-bar sorptive extraction (SBSE) and stabile isotope dilution analysis (SIDA) with GC-MS analysis. Further, odor thresholds and corresponding odor activity values (OAVs) of these compounds were calculated, with linalool exhibiting the highest OAV in both gins. The present analyses revealed how different botanicals alter the concentrations of key aroma compound constituents and elicit a shift in the overall aroma profile of the final spirit.

scholarly journals Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 255 ◽  
Author(s):  
José E. Ruvalcaba ◽  
Enrique Durán-Guerrero ◽  
Carmelo G. Barroso ◽  
Remedios Castro
Keyword(s):  
Volatile Compounds ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Similar Concentration ◽  
Analytical Comparison ◽  
Sorptive Extraction ◽  
Different Types ◽  
Recovery Study

A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.

scholarly journals Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1917 ◽  
Author(s):  
Ryan High ◽  
Phil Bremer ◽  
Biniam Kebede ◽  
Graham T. Eyres
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Techniques ◽  
Sulphur Compounds ◽  
Sheep Milk ◽  
Sorptive Extraction ◽  
Spme Headspace ◽  
Spray Dried

Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine compound classes were identified in the spray-dried sheep milk. Alcohols, aldehydes, alkanes, carboxylic acids, ketones, lactones, sulphur compounds, nitrogen compounds, and terpenes were all present, but the differences between the methods were most apparent for lactones. SBSE extracted eight lactones, SAFE extracted four lactones and HSSE and SPME only detected trace levels of two lactones. Six of the lactones—δ-hexa-lactone, δ-octalactone, γ-decalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadeca-lactone—were identified for the first time in spray-dried sheep milk. The present work demonstrated that SBSE is an effective tool for the extraction and analysis of volatiles, especially lactones, in sheep milk and dairy products in general. A discussion of the benefits and limitations of each method is included.

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