Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules ◽

10.3390/molecules26051300 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1300

Author(s):

Marion Emorine ◽

Chantal Septier ◽

Christophe Martin ◽

Sylvie Cordelle ◽

Etienne Sémon ◽

...

Keyword(s):

Salt Content ◽

Optimal Solution ◽

Proton Transfer Reaction ◽

Aroma Compounds ◽

Aroma Compound ◽

Taste Intensity ◽

Heterogeneous Distribution ◽

Flavour Compounds ◽

Flight Mass Spectrometry

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

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Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

LWT ◽

10.1016/j.lwt.2021.111198 ◽

2021 ◽

pp. 111198

Author(s):

Peipei Dou ◽

Xianchao Feng ◽

Xingguang Cheng ◽

Qinhao Guan ◽

Junlan Wang ◽

...

Keyword(s):

Myofibrillar Proteins ◽

Nonenzymatic Glycation ◽

Flavour Compounds

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Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Meat Science ◽

10.1016/j.meatsci.2005.09.002 ◽

2006 ◽

Vol 72 (3) ◽

pp. 545-554 ◽

Cited By ~ 39

Author(s):

M. Font i Furnols ◽

R. San Julián ◽

L. Guerrero ◽

C. Sañudo ◽

M.M. Campo ◽

...

Keyword(s):

Ageing Time ◽

Lamb Meat

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FLAVOR (FLAVOUR) COMPOUNDS | Structures and Characteristics

Encyclopedia of Food Sciences and Nutrition ◽

10.1016/b0-12-227055-x/00483-1 ◽

2003 ◽

pp. 2509-2517 ◽

Cited By ~ 1

Author(s):

T. Cserháti ◽

E. Forgács

Keyword(s):

Flavour Compounds

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Grinding Kinetics of Slag and Effect of Final Particle Size on the Compressive Strength of Alkali Activated Materials

Minerals ◽

10.3390/min9110714 ◽

2019 ◽

Vol 9 (11) ◽

pp. 714 ◽

Cited By ~ 6

Author(s):

Evangelos Petrakis ◽

Vasiliki Karmali ◽

Georgios Bartzas ◽

Konstantinos Komnitsas

Keyword(s):

Particle Size ◽

Compressive Strength ◽

Particle Size Distribution ◽

Size Distribution ◽

Ageing Time ◽

Reduction Rate ◽

Curing Temperature ◽

Alkali Activation ◽

Final Particle ◽

Alkali Activated

This study aims to model grinding of a Polish ferronickel slag and evaluate the particle size distributions (PSDs) of the products obtained after different grinding times. Then, selected products were alkali activated in order to investigate the effect of particle size on the compressive strength of the produced alkali activated materials (AAMs). Other parameters affecting alkali activation, i.e., temperature, curing, and ageing time were also examined. Among the different mathematical models used to simulate the particle size distribution, Rosin–Rammler (RR) was found to be the most suitable. When piecewise regression analysis was applied to experimental data it was found that the particle size distribution of the slag products exhibits multifractal character. In addition, grinding of slag exhibits non-first-order behavior and the reduction rate of each size is time dependent. The grinding rate and consequently the grinding efficiency increases when the particle size increases, but drops sharply near zero after prolonged grinding periods. Regarding alkali activation, it is deduced that among the parameters studied, particle size (and the respective specific surface area) of the raw slag product and curing temperature have the most noticeable impact on the compressive strength of the produced AAMs.

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Mechanical Response of Al-1.09Mg2Si Alloy under Varying Mould and Thermal Ageing Conditions

Journal of Metallurgy ◽

10.1155/2012/921235 ◽

2012 ◽

Vol 2012 ◽

pp. 1-7

Author(s):

O. I. Sekunowo ◽

G. I. Lawal ◽

S. O. Adeosun

Keyword(s):

Mechanical Properties ◽

Tensile Strength ◽

Ultimate Tensile Strength ◽

Ambient Temperature ◽

Mechanical Response ◽

Ageing Time ◽

Thermal Ageing ◽

Alloy Ingot ◽

Solution Treated ◽

Crucible Furnace

Samples of the 6063 (Al-1.09Mg2Si) alloy ingot were melted in a crucible furnace and cast in metal and sand moulds, respectively. Standard tensile, hardness, and microstructural test specimens were prepared from cast samples, solution treated at 520∘C, soaked for 6 hrs, and immediately quenched at ambient temperature in a trough containing water to assume a supersaturated structure. The quenched specimens were then thermally aged at 175∘C for 3–7 hrs. Results show that at different ageing time, varied fractions of precipitates and intermetallics evolved in the specimens’ matrices which affect the resulting mechanical properties. The metal mould specimens aged for four hours (MTA-4) exhibited superior ultimate tensile strength of 247.8 MPa; microhardness, 68.5 HV; elongation, 28.2% . It is concluded that the extent of improvement in mechanical properties depends on the fractions, coherence, and distribution of precipitates along with the type of intermetallics developed in the alloy during ageing process.

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