scholarly journals Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

2020 ◽  
Vol 100 (13) ◽  
pp. 4940-4949
Author(s):  
Carlos Lara‐Hidalgo ◽  
Carmela Belloch ◽  
Lidia Dorantes‐Alvarez ◽  
Mónica Flores
Keyword(s):  
Aroma Profile ◽  
Probiotic Potential ◽  
Pepper Sauce

New Lactobacillus strains with probiotic potential isolated from traditionally made Serbian cheese

2020 ◽  
Author(s):  
Ivana Radojević ◽  
Olgica Stefanovic ◽  
Katarina Mladenovic ◽  
Mirjana Grujović
Keyword(s):  
Probiotic Potential

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

scholarly journals Aroma Profile, Microbial and Chemical Quality of Ensiled Green Forages Mixtures of Winter Cereals and Italian Ryegrass

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 512
Author(s):  
Alemayehu Worku ◽  
Tamás Tóth ◽  
Szilvia Orosz ◽  
Hedvig Fébel ◽  
László Kacsala ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Winter Barley ◽  
Italian Ryegrass ◽  
Chemical Quality ◽  
Winter Cereal ◽  
Aroma Profile ◽  
Winter Triticale ◽  
Winter Cereals ◽  
Mold And Yeast

The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with an electronic nose. Four commercial mixtures (mixture A (40% of two cultivars of winter triticale + 30% of two cultivars of winter oats + 20% of winter barley + 10% of winter wheat), mixture B (50% of two cultivars of winter triticale + 40% of winter barley + 10% of winter wheat), mixture C (55% of three types of Italian ryegrass + 45% of two cultivars of winter oat), mixture D (40% of three types of Italian ryegrass + 30% of two cultivars of winter oat + 15% of two cultivars of winter triticale + 10% of winter barley + 5% of winter wheat)) were harvested, wilted and ensiled in laboratory-scale silos (n = 80) without additives. Both the principal component analysis (PCA) score plot for aroma profile and linear discriminant analysis (LDA) classification revealed that mixture D had different aroma profile than other mixture silages. The difference was caused by the presence of high ethanol and LA in mixture D. Ethyl esters such as ethyl 3-methyl pentanoate, 2-methylpropanal, ethyl acetate, isoamyl acetate and ethyl-3-methylthiopropanoate were found at different retention indices in mixture D silage. The low LA and higher mold and yeast count in mixture C silage caused off odour due to the presence of 3-methylbutanoic acid, a simple alcohol with unpleasant camphor-like odor. At the end of 90 days fermentation winter cereal mixture silages (mixture A and B) had similar aroma pattern, and mixture C was also similar to winter cereal silages. However, mixture D had different aromatic pattern than other ensiled mixtures. Mixture C had higher (p < 0.05) mold and yeast (Log10 CFU (colony forming unit)/g) counts compared to mixture B. Mixture B and C had higher acetic acid (AA) content than mixture A and D. The lactic acid (LA) content was higher for mixture B than mixture C. In general, the electronic nose (EN) results revealed that the Italian ryegrass and winter cereal mixtures (mixture D) had better aroma profile as compared to winter cereal mixtures (mixture A and B). However, the cereal mixtures (mixture A and B) had better aroma quality than mixture C silage. Otherwise, the EN technology is suitable in finding off odor compounds of ensiled forages.

scholarly journals Effect of stabilizer type and concentration on the characteristics of black pepper sauce

2021 ◽  
Vol 653 (1) ◽  
pp. 012104
Author(s):  
E Kamsiati ◽  
H Herawati
Keyword(s):  
Black Pepper ◽  
Pepper Sauce ◽  
Stabilizer Type

scholarly journals The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

2020 ◽  
Vol 5 ◽  
pp. 100072 ◽  
Author(s):  
Jean-Philippe Kanter ◽  
Santiago Benito ◽  
Silvia Brezina ◽  
Beata Beisert ◽  
Stefanie Fritsch ◽  
...  
Keyword(s):  
Aroma Profile ◽  
The Impact ◽  
Cool Climate

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.

Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110769
Author(s):  
Weisong Yu ◽  
Yizhi Zhang ◽  
Yingnan Lin ◽  
Xueli Pang ◽  
Liqiang Zhao ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Differential Sensitivity ◽  
Aroma Profile

Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage

2021 ◽  
Vol 97 ◽  
pp. 103743
Author(s):  
Kenny S.O. Choo ◽  
Maike Bollen ◽  
Joshua T. Ravensdale ◽  
Gary A. Dykes ◽  
Ranil Coorey
Keyword(s):  
Bacterial Community ◽  
Gum Arabic ◽  
Aroma Profile

Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates

2019 ◽  
pp. 85-107 ◽  
Author(s):  
Axel Orban ◽  
Marco A. Fraatz ◽  
Martin Rühl
Keyword(s):  
Filamentous Fungi ◽  
Aroma Profile ◽  
Solid Substrates
Sign in / Sign up

Export Citation Format

Share Document