Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

Download Full-text

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

Download Full-text

Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽

10.3390/foods10061336 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1336

Author(s):

Fatjona Fejzullahu ◽

Zsuzsanna Kiss ◽

Gabriella Kun-Farkas ◽

Szilárd Kun

Keyword(s):

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Beverage ◽

Sugar Consumption ◽

Mixed Culture Fermentation ◽

Organic Acid Production ◽

Mixed Inocula ◽

Sensorial Attributes ◽

Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

Download Full-text

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽

10.3390/foods9070926 ◽

2020 ◽

Vol 9 (7) ◽

pp. 926 ◽

Cited By ~ 2

Author(s):

Hanán Issa-Issa ◽

Marina Cano-Lamadrid ◽

Ángel Calín-Sánchez ◽

Aneta Wojdyło ◽

Ángel. A. Carbonell-Barrachina

Keyword(s):

Young People ◽

Volatile Compounds ◽

Sensory Analysis ◽

Food Industry ◽

Fruits And Vegetables ◽

Sensory Attributes ◽

Sensory Profile ◽

Pomegranate Juice ◽

Volatile Composition ◽

Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

Download Full-text

Volatile Composition of Jasonia glutinosa D. C.

Zeitschrift für Naturforschung C ◽

10.1515/znc-2003-11-1209 ◽

2003 ◽

Vol 58 (11-12) ◽

pp. 804-806 ◽

Cited By ~ 5

Author(s):

María Angeles González Romero ◽

Lucinda Villaescusa Castillo ◽

Ana María Díaz Lanza ◽

José María Arribas Bricio ◽

Cristina A. Soria Monzón ◽

...

Keyword(s):

Essential Oil ◽

Volatile Compounds ◽

Thermal Desorption ◽

Oil Extraction ◽

Volatile Fraction ◽

Volatile Composition ◽

Fresh Plant ◽

Direct Thermal Desorption ◽

Sample Amount

Abstract Using GC-MS the volatile composition of Jasonia glutinosa D. C., was studied by comparing two different methods for the isolation of a volatile fraction: distillation from the fresh plant in order to obtain the essential oil, and direct thermal desorption (DTD). Compared with essential oil extraction the main advantages of the DTD technique are the smaller sample amount required, and the increased range of volatile compounds which can be subsequently analysed by GC-MS.

Download Full-text

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

Foods ◽

10.3390/foods10112622 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2622

Author(s):

Laura E. C. Noordraven ◽

Hyun-Jung Kim ◽

Hans Hoogland ◽

Tara Grauwet ◽

Ann M. Van Loey

Keyword(s):

Bulk Density ◽

Volatile Compounds ◽

Potato Starch ◽

Rheological Behaviour ◽

Sulphur Compounds ◽

Volatile Composition ◽

Chickpea Flour ◽

Powder Flowability ◽

Volatile Profiles ◽

Thickening Agents

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.

Download Full-text

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

Processes ◽

10.3390/pr8060736 ◽

2020 ◽

Vol 8 (6) ◽

pp. 736 ◽

Cited By ~ 3

Author(s):

Ofélia Anjos ◽

Ilda Caldeira ◽

Rita Roque ◽

Soraia I. Pedro ◽

Sílvia Lourenço ◽

...

Keyword(s):

Stainless Steel ◽

Volatile Compounds ◽

Wood Species ◽

Near Infrared ◽

Nir Spectroscopy ◽

Ageing Process ◽

Volatile Composition ◽

Alternative Technologies ◽

Steel Tanks ◽

Chestnut Wood

The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.

Download Full-text

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Frontiers in Microbiology ◽

10.3389/fmicb.2017.02175 ◽

2017 ◽

Vol 8 ◽

Cited By ~ 39

Author(s):

Antoine Gobert ◽

Raphaëlle Tourdot-Maréchal ◽

Christophe Morge ◽

Céline Sparrow ◽

Youzhong Liu ◽

...

Keyword(s):

Nitrogen Source ◽

Volatile Compounds ◽

Sequential Fermentation ◽

Source Preferences ◽

Saccharomyces Yeasts

Download Full-text

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Journal of Food Quality ◽

10.1155/2018/2158482 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 8

Author(s):

Joanna Nöfer ◽

Krzysztof Lech ◽

Adam Figiel ◽

Antoni Szumny ◽

Ángel A. Carbonell-Barrachina

Keyword(s):

Volatile Compounds ◽

Freeze Drying ◽

Sensory Profile ◽

Microwave Drying ◽

Convective Drying ◽

Drying Methods ◽

Drying Method ◽

Volatile Composition ◽

Boletus Edulis ◽

Vacuum Microwave

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

Download Full-text

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0105 ◽

2014 ◽

Vol 10 (4) ◽

pp. 821-828 ◽

Cited By ~ 4

Author(s):

Hua-Feng Yang ◽

Song-Lei Wang ◽

Shu-Juan Yu ◽

Xin-An Zeng ◽

Da Wen Sun

Keyword(s):

Volatile Compounds ◽

Aromatic Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Sugarcane Juice ◽

Raw Material ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Composition ◽

Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

Download Full-text