Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

2017 ◽  
Vol 96 ◽  
pp. 215-225 ◽  
Author(s):  
María A. Vélez ◽  
Erica R. Hynes ◽  
Carlos A. Meinardi ◽  
Verónica I. Wolf ◽  
María C. Perotti
Keyword(s):  
Volatiles Compounds

scholarly journals Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Leontina Lipan ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
Pilar Legua ◽  
...  
Keyword(s):  
Food Industry ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Volatile Composition ◽  
Main Interest ◽  
Sweet Lime ◽  
Volatiles Compounds ◽  
Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

scholarly journals Characterization and Antioxidant Activity of Essential Oil of Four Sympatric Orchid Species

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3878 ◽  
Author(s):  
Francesco Saverio Robustelli della Cuna ◽  
Jacopo Calevo ◽  
Elia Bari ◽  
Annalisa Giovannini ◽  
Cinzia Boselli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Critical Role ◽  
Dimethyl Disulfide ◽  
Double Bond Position ◽  
Volatile Fraction ◽  
Orchid Species ◽  
Anacamptis Pyramidalis ◽  
Volatiles Compounds ◽  
Dose Dependent

The volatile fractions from fresh inflorescences of naturally growing orchids Anacamptis coriophora (L.) R. M. Bateman, Pridgeon & M. W. Chase subsp. fragrans (Pollini), Anacamptis pyramidalis (L.) R. Ophrys holosericea (Burm.) Greuter and Serapias vomeracea (Burm. f.) B. were isolated by steam distillation and analyzed by GC/FID and GC/MS. Saturated hydrocarbons were quantified as the major constituents of the volatile fraction (47.87–81.57% of the total essential oil), of which long-chain monounsaturated hydrocarbons accounted from 9.20% to 32.04% of the total essential oil. Double bond position in linear alkenes was highlighted by dimethyl disulfide derivatization and MS fragmentation. Aldehydes (from 3.45 to 18.18% of the total essential oil), alcohols (from 0.19% to 13.48%), terpenes (from 0.98 to 2.50%) and acids (0.30 to 2.57%) were also detected. These volatiles compounds may represent a particular feature of these plant species, playing a critical role in the interaction with pollinators. DPPH assay evaluating the antioxidant activity of the essential oils was carried out, showing a dose-dependent antioxidant activity.

scholarly journals Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2646 ◽  
Author(s):  
Lipan ◽  
Moriana ◽  
Lluch ◽  
Cano-Lamadrid ◽  
Sendra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Volatile Compounds ◽  
Deficit Irrigation ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Nutrition Quality ◽  
Yield And Quality ◽  
Volatiles Compounds

The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.

DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS

2009 ◽  
Vol 16 (2) ◽  
pp. 164-186 ◽  
Author(s):  
MANEL ISSAOUI ◽  
KAOUTHER BEN HASSINE ◽  
GUIDO FLAMINI ◽  
FATEN BRAHMI ◽  
HECHMI CHEHAB ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Chemometric Analysis ◽  
Volatiles Compounds

Generation, Characterization and Ignition of Lube Oil Mists

2015 ◽  
Author(s):  
Olivier Dufaud ◽  
Augustin Charvet ◽  
Grégoire Mougel ◽  
Stéphane Luthun ◽  
Michel Molière ◽  
...  
Keyword(s):  
Droplet Diameter ◽  
Laser Diffraction ◽  
New Mineral ◽  
Size Distributions ◽  
Ignition Energy ◽  
Minimum Ignition Energy ◽  
Flammability Characteristics ◽  
Organic Volatiles ◽  
Volatiles Compounds ◽  
Droplet Size Distributions

In this work, the generation conditions of lube oil mists by spray, their droplet size distributions and their flammability characteristics were studied. At first, tests were carried out on brand new lube oil having a viscosity of 32 mm2.s−1 at 40°C (ISO VG32) and a flashpoint higher than 200°C. Experiments were performed in a vertical semi-open tube with a 0.07 m-square cross section connected to ignition systems supplying energies ranging from 1 mJ to 5 kJ. The average droplet diameter, determined using a laser diffraction sensor, ranged from 4 to 60 μm depending on operating parameters. In the case of brand new mineral oil mists, the probability of ignition by a spark discharge can be considered as low, the minimum ignition energy (MIE) being 2 kJ for 5 μm droplets. The minimum explosive concentration is fairly high, in the order of 250 g.m−3. For mists with droplet diameters around 60 μm, MIE slightly increases to reach 2.5 kJ. The flammability of oil mists generated in case of maloperation (accidental fuel/lube mixing) was also studied. The ignition properties of used lube oil were not notably modified with regard to the brand new oil. However, the addition of organic volatiles compounds leads to a modification of mists flammability, nevertheless it is only perceptible for fuel contents greater than 20%v.

scholarly journals Wine yeast phenomics: a standardized fermentation method for assessing quantitative traits ofSaccharomyces cerevisiaestrains in enological conditions

2017 ◽  
Author(s):  
Emilien Peltier ◽  
Margaux Bernard ◽  
Marine Trujillo ◽  
Duyên Prodhomme ◽  
Jean-Christophe Barbe ◽  
...  
Keyword(s):  
Kinetic Parameters ◽  
Quantitative Traits ◽  
Alcoholic Fermentation ◽  
Solid Phase ◽  
Wine Yeast ◽  
Gas Chromatography Mass Spectrometry ◽  
Small Scale ◽  
Set Up ◽  
Volatiles Compounds ◽  
Grape Juices

AbstractThis work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics ofSaccharomyces cerevisiaestrains were measured by following the weight loss over time. Preliminary results showed that the kinetic parameters measured are in agreement with those observed in larger scale vats. The small volume used did not impair any analysis of the strain performance. Indeed, this fermentation system was coupled with robotized enzymatic assays and 8 end-point metabolites of enological interest were measured accurately. Moreover, the vessel used offers the possibility to assay 32 volatiles compounds using a headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry approach. Data presented demonstrates that the shaking conditions significantly impacted the mean and the variance of kinetic parameters, primary metabolites, and the production of volatile compounds. This effect was likely due to an enhanced transfer of dissolved oxygen during the first hours of the alcoholic fermentation. To test the efficiency of this experimental design, the phenotypic response of 35 wine industrial starters was measured in five grape juices from the Bordeaux area. A multivariate analysis illustrated that strains were better discriminated by some grape must, than others. The technological performances as well as the phenotypic robustness of these strains was measured and discussed. The optimized methodology developed allows investigating multiple fermentation traits for numerous yeast strains and conditions and greatly contributes in achieving quantitative genetics studies as well as yeast selection programs.

scholarly journals The Analysis of Plant’s Organic Volatiles Compounds with Electronic Nose and Pattern Recognition Techniques

2011 ◽  
pp. 115-126
Author(s):  
Reza Ghaffari ◽  
Fu Zhang ◽  
Daciana Iliescu ◽  
Evor Hines ◽  
Mark Leeson ◽  
...  
Keyword(s):  
Pattern Recognition ◽  
Electronic Nose ◽  
Disease Diagnosis ◽  
Performance Comparison ◽  
Plant Pest ◽  
Organic Volatiles ◽  
Greenhouse Plant ◽  
Diagnosis Tool ◽  
Volatiles Compounds

In this chapter, the authors introduce the principles of some of the most widely used supervised and unsupervised Pattern Recognition (PR) techniques and assess behaviour and performances. A dataset acquired from a set of experiments conducted at University of Warwick is employed to construct a case study in which the techniques will be applied. The chapter will also evaluate the integration of PR methods with an Electronic Nose (EN) device to develop and implement a plant diagnosis tool based on discriminating the Organic Volatile Compounds (VOC) released by plants when attacked by pest. The chapter concludes with a performance comparison and a brief discussion of how an appropriate PR technique can be coupled with an EN to produce a greenhouse plant pest and disease diagnosis system for day-to-day utilisation. Some consideration of further work is also presented.

scholarly journals Isolation of Volatiles Compounds in Banana by HS-SPME: Optimization for the Whole Fruit and Pulp

2013 ◽  
pp. 110-115 ◽  
Author(s):  
Heliofábia Virgínia de V. Facundo ◽  
Deborah S. Garruti ◽  
Beatriz R. Cordenunsi ◽  
Franco M. Lajolo
Keyword(s):  
Volatiles Compounds

scholarly journals Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1424
Author(s):  
Alessandra Fratianni ◽  
Giuseppina Adiletta ◽  
Marisa Di Matteo ◽  
Gianfranco Panfili ◽  
Serena Niro ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Mangifera Indica ◽  
Radical Scavenging ◽  
Carotenoid Content ◽  
Total Carotenoids ◽  
Reduction Activity ◽  
Organoleptic Characteristics ◽  
Scavenging Capacity ◽  
Volatiles Compounds ◽  
Β Carotene

The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.

INHIBITION OF ETHYLENE VIA DIFFERENT WAYS AFFECTS LOX AND ADH ACTIVITIES, AND RELATED VOLATILES COMPOUNDS IN PEACH (CV. ´ROYAL GEM´)

2005 ◽  
pp. 445-452 ◽  
Author(s):  
A. Bellincontro ◽  
F. Morganti ◽  
D. DeSantis ◽  
R. Botondi ◽  
F. Mencarelli
Keyword(s):  
Volatiles Compounds
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