Colour quality, ascorbic acid, total carotenoid and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions

2021 ◽  
Author(s):  
Suleyman Polat
Keyword(s):  
Ascorbic Acid ◽  
Volatile Compounds ◽  
Storage Conditions ◽  
Total Carotenoid ◽  
And Storage

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

scholarly journals EFFECT OF TIME AND STORAGE CONDITIONS ON MAJOR VOLATILE COMPOUNDS OF ZALEMA WHITE WINE

2011 ◽  
Vol 34 (2) ◽  
pp. 100-110 ◽  
Author(s):  
ANGELES F. RECAMALES ◽  
VALERIA GALLO ◽  
DOLORES HERNANZ ◽  
MARIA LOURDES GONZÁLEZ-MIRET ◽  
FRANCISCO J. HEREDIA
Keyword(s):  
Volatile Compounds ◽  
Storage Conditions ◽  
White Wine ◽  
And Storage

Microbial Populations of Botrytis cinerea-Inoculated Strawberry Fruit Exposed to Four Volatile Compounds†

1998 ◽  
Vol 61 (10) ◽  
pp. 1352-1357 ◽  
Author(s):  
G. NTIRAMPEMBA ◽  
B. E. LANGLOIS ◽  
D. D. ARCHBOLD ◽  
T. R. HAMILTON-KEMP ◽  
M. M. BARTH
Keyword(s):  
Volatile Compounds ◽  
Botrytis Cinerea ◽  
Volatile Compound ◽  
Storage Conditions ◽  
Strawberry Fruit ◽  
Compound Control ◽  
Ripe Stage ◽  
And Storage ◽  
Plastic Containers ◽  
Sample Time

Aerobic, microaerophilic, coliform, and mold populations of Botrytis cinerea -inoculated strawberry fruit not exposed (control) or exposed to low and high quantities of four volatile compounds during storage at 2°C were determined after storage for 7 days and after removal of the volatile and transfer to 22°C for 3 days. Fruit harvested at the ripe stage were inoculated with 106 conidia B. cinerea per ml and were placed in plastic containers containing no volatile compound (control) or two quantities of (E)-2-hexenal (10 or 100 μl), (E)-2-hexenal diethyl acetal (30 or 300 μl), benzaldehyde (30 or 300 μl), or methyl benzoate (12 or 60 μl). The fruit containers were overwrapped with a low-density polyethylene film, sealed, stored at 2°C for 7 days, and then transferred to 22°C for 3 days. Aerobic, microaerophilic, and coliform populations of fruit exposed to volatile compounds tended to be lower than the Controls after storage at 2°C for 7 days and, depending on the volatile compound, similar, lower, or higher than the Controls after transfer and storage at 22°C. However, due to variability in initial aerobic, microaerophilic, and coliform populations of the fruit used in the different trials (P &lt; 0.05), none of the differences between control and treatment and between treatments within a sample time were significant (P &gt; 0.05). Strawberry fruit exposed to 100 μl of (E)-2-hexenal was the only treatment that did not show a significant increase in mold populations after transfer and storage at 22°C for 3 days. Additional studies are needed to determine if (E)-2-hexenal can be used in combination with other postharvest storage conditions, such as low temperature and controlled/modified atmosphere, to delay mold spoilage and extend the shelf life of the strawberry.

Differences in major volatile compounds of red wines according to storage length and storage conditions

2003 ◽  
Vol 16 (6) ◽  
pp. 697-705 ◽  
Author(s):  
L.J. Pérez-Prieto ◽  
J.M. López-Roca ◽  
E. Gómez-Plaza
Keyword(s):  
Volatile Compounds ◽  
Storage Conditions ◽  
Red Wines ◽  
And Storage

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

2015 ◽  
pp. 1-10 ◽  
Author(s):  
Nicole Roberta Giuggioli ◽  
Rossella Briano ◽  
Claudio Baudino ◽  
Cristiana Peano
Keyword(s):  
Volatile Compounds ◽  
Storage Conditions ◽  
And Storage

scholarly journals Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1264
Author(s):  
Mateusz Różański ◽  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek
Keyword(s):  
Volatile Compounds ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Deionized Water ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
C Storage ◽  
Physicochemical Stability ◽  
Different Temperatures ◽  
And Storage

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

scholarly journals Stability of 15 Estrogens and Estrogen Metabolites in Urine Samples under Processing and Storage Conditions Typically Used in Epidemiologic Studies

2010 ◽  
Vol 25 (4) ◽  
pp. 185-194 ◽  
Author(s):  
Barbara J. Fuhrman ◽  
Xia Xu ◽  
Roni T. Falk ◽  
Susan E. Hankinson ◽  
Timothy D. Veenstra ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Large Scale ◽  
Storage Conditions ◽  
Epidemiologic Studies ◽  
Individual Variability ◽  
Estrogen Metabolism ◽  
Estrogen Metabolites ◽  
Time Points ◽  
Processing And Storage ◽  
And Storage

Background In preparation for large-scale epidemiologic studies of the role of estrogen metabolism in the etiology of breast and other cancers, we examined the stability of estrogens and estrogen metabolites (EM) in urine during processing and storage protocols. Methods Fifteen EM were measured using liquid chromatography–tandem mass spectrometry (LC-MS/MS) in first morning urines from 3 premenopausal women. Linear regression was used to model log EM concentrations for each woman, with and without adding ascorbic acid (0.1% w/v), during storage at 4°C (7–8 time points, up to 48 hours), during long-term storage at –80°C (10 time points, up to 1 year), and by freeze-thaw cycles (up to 3). Results Without ascorbic acid, concentrations (pmol/mL) of nearly all EM changed <1% per 24 hours of storage at 4°C, and <1% during storage at –80°C for 1 year; similarly, thawing and refreezing samples 3 times was not consistently associated with losses for any EM. Ascorbic acid had no clear beneficial effect on EM stability in these experiments. Conclusions Given the large inter-individual variability in urinary EM concentrations, changes of the magnitude observed here are unlikely to cause substantial misclassification. Furthermore, processing and storage conditions studied here are adequate for use in epidemiologic studies.

scholarly journals Lipid-derived flavor and off-flavor of traditional and functional foods: an overview

2020 ◽  
Vol 10 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Won Young Oh
Keyword(s):  
Volatile Compounds ◽  
Food Processing ◽  
Functional Foods ◽  
Chemical Nature ◽  
Unsaturated Fatty Acids ◽  
Storage Conditions ◽  
Volatile Components ◽  
Food Component ◽  
And Storage

Flavor is an important aspect of both traditional as well as functional food acceptability and can be favorable or unfavorable depending on the chemical nature of the volatile compounds present, their potency, and the presence of non-volatile components. Lipid, as a major food component, contributes to the food flavor formation via both interactions with other components and/or due to its own degradation during food processing, cooking, and storage. This is particularly important when dealing with functional foods that may contain a high proportion of highly unsaturated oils. Lipid may be involved in the Strecker degradation and Maillard reaction, which occurs during food processing, and as a result, it forms a myriad of volatile compounds. Lipoxygenases and autoxidation of unsaturated fatty acids also play an important role in the development of volatile compounds as well as the storage conditions of oils under display lights in the supermarkets, if kept in clear bottles. In this contribution, a cursory account of the role of lipids in flavor formation is provided.

Volatile Compounds and Accumulation of Acetaldehyde-Protein Adducts in Relation to Seed Quality and Storage Conditions

2001 ◽  
Vol 2 (1) ◽  
pp. 59-76 ◽  
Author(s):  
Po-Ching Lee ◽  
Alan G. Taylor ◽  
Ming Zhang ◽  
Yohji Esashi
Keyword(s):  
Volatile Compounds ◽  
Seed Quality ◽  
Storage Conditions ◽  
Protein Adducts ◽  
And Storage
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