Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

2021 ◽  
Author(s):  
Gülce Buket Özdemir ◽  
Nilgün Özdemir ◽  
Bilge Ertekin‐Filiz ◽  
Çağlar Gökırmaklı ◽  
Tuğba Kök‐Taş ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Aroma Compounds ◽  
Hawthorn Fruit ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

2020 ◽  
Vol 309 ◽  
pp. 125664 ◽  
Author(s):  
Merve Özen ◽  
Nilgün Özdemir ◽  
Bilge Ertekin Filiz ◽  
Nilgün H. Budak ◽  
Tuğba Kök-Taş
Keyword(s):  
Bioactive Compounds ◽  
Sour Cherry ◽  
Aroma Compounds ◽  
Fresh Fruit ◽  
Prunus Cerasus ◽  
Antioxidant Capacities ◽  
Juice Concentrate ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
pp. 111288
Author(s):  
Katarzyna Samborska ◽  
Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
...  
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

2021 ◽  
Author(s):  
George V. Ntourtoglou ◽  
Foteini Drosou ◽  
Yang Enoch ◽  
Evangelia A. Tsapou ◽  
Eleni Bozinou ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Aroma Compounds ◽  
Oak Wood ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 119
Author(s):  
Vasiliki Summerson ◽  
Claudia Gonzalez Viejo ◽  
Damir D. Torrico ◽  
Alexis Pang ◽  
Sigfredo Fuentes
Keyword(s):  
Machine Learning ◽  
Activated Carbon ◽  
Low Cost ◽  
Aroma Compounds ◽  
Machine Learning Algorithms ◽  
Enzyme Treatment ◽  
Mean Values ◽  
Volatile Aroma ◽  
Carbon Treatment ◽  
Volatile Aroma Compounds

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.

Modeling the Partition of Volatile Aroma Compounds from a Cloud Emulsion

2002 ◽  
Vol 50 (7) ◽  
pp. 1985-1990 ◽  
Author(s):  
Michelle E. Carey ◽  
Tom Asquith ◽  
Robert S. T. Linforth ◽  
Andrew J. Taylor
Keyword(s):  
Aroma Compounds ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Enzymic Generation of Volatile Aroma Compounds from Fresh Fish

1986 ◽  
pp. 201-219 ◽  
Author(s):  
David B. Josephson ◽  
R. C. Lindsay
Keyword(s):  
Aroma Compounds ◽  
Fresh Fish ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

2019 ◽  
Vol 125 (2) ◽  
pp. 268-283 ◽  
Author(s):  
Adrien Douady ◽  
Cristian Puentes ◽  
Pierre Awad ◽  
Martine Esteban-Decloux
Keyword(s):  
Experimental Study ◽  
Aroma Compounds ◽  
Batch Distillation ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Influence of media composition and temperature on volatile aroma production by various wine yeast strains

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 376-382 ◽  
Author(s):  
V. Petravić Tominac ◽  
K. Kovačević Ganić ◽  
D. Komes ◽  
L. Gracin ◽  
M. Banović ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Synthetic Medium ◽  
Aroma Compounds ◽  
Small Scale ◽  
Wine Yeasts ◽  
Wine Production ◽  
Yeast Strains ◽  
Aroma Production ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Volatile aroma compounds production by two autochthonous <I>Saccharomyces cerevisiae</I> strains, isolated from Istria region, and three other yeast strains (<I>Saccharomyces bayanus</I> and two commercial <I>Saccharomyces cerevisiae</I> wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

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