scholarly journals Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Dandan Pu ◽  
Yimeng Shan ◽  
Wen Duan ◽  
Yan Huang ◽  
Li Liang ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Quantitative Descriptive Analysis ◽  
Standard Curve ◽  
Curve Method ◽  
Key Odorants ◽  
Potent Odorants ◽  
Standard Curve Method ◽  
Quantitative Descriptive

The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 aroma-active compounds (flavor dilution, FD = 9). Among them, 30 odorants were quantified by the standard curve method. The OAV analysis results showed that 25 odorants had OAVs ≥ 1, which could be considered as the potent odorants. D-Limonene and 3,7-dimethyl-2,6-octadienal had the highest OAVs (OAV = 9803 and 8399), followed by (Z)-3,7-dimethylocta-2,6-dienal (OAV = 1893), β-myrcene (OAV = 1798), (E)-3-phenyl-2-propenoic acid ethyl (OAV = 1603), and β-caryophyllene (OAV = 1129). Addition experiments further confirmed that 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, and D-limonene contributed to lemon attribute, β-myrcene contributed to green attribute, citronellal contributed to mint and fresh note, and eucalyptol contributed to eucalyptus-like note were the key odorants.

scholarly journals Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

2021 ◽  
Vol 11 (4) ◽  
pp. 1410
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Irene Baxter ◽  
Barry Harrison ◽  
John Grigor ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Descriptive Analysis ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Quantitative Descriptive Analysis ◽  
Yeast Strains ◽  
Quantitative Descriptive ◽  
Scotch Whisky ◽  
Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

scholarly journals Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1164
Author(s):  
Raquel Muñoz García ◽  
Rodrigo Oliver Simancas ◽  
María Consuelo Díaz-Maroto ◽  
María Elena Alañón Pardo ◽  
María Soledad Pérez-Coello
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Microwave Treatment ◽  
Gas Chromatography Mass Spectrometry ◽  
Lag Phase ◽  
Wine Aroma ◽  
Quantitative Descriptive Analysis ◽  
Floral Odor ◽  
Quantitative Descriptive

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

scholarly journals Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3172
Author(s):  
Mengqi Ling ◽  
Yu Zhou ◽  
Yibin Lan ◽  
Chifang Cheng ◽  
Guangfeng Wu ◽  
...  
Keyword(s):  
Pearson Correlation ◽  
Descriptive Analysis ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Quantitative Descriptive Analysis ◽  
Green Pepper ◽  
Ethyl Hexanoate ◽  
Sensory Interactions ◽  
Bottle Aging ◽  
Quantitative Descriptive

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Positive correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

scholarly journals Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

2021 ◽  
Author(s):  
Reta Reta ◽  
Salengke Salengke ◽  
Mursalim Mursalim ◽  
Junaedi Muhidong ◽  
Sitti Nurmiah ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Processing System ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Compound ◽  
Quantitative Descriptive Analysis ◽  
Fermentation Time ◽  
Aromatic Components ◽  
Specialty Coffee ◽  
Quantitative Descriptive

Aromatic components contained in coffee are the important components. Several technologies can be used to improve the aroma quality of coffee, for example with ohmic technology. This study established a specialty coffee processing system focused on ohmic-based fermentation technology. The aim of this study was to identify the aroma compound in coffee that fermented by ohmic technology. The SPME method by gas chromatography-mass spectrometry is used in this study. The temperatures (30, 35, and 40°C) and fermentation time were set for this study (2, 6, 12, and 18 h). The results of the sensory test of sample coffee from Indonesia with specification of areas of origins Enrekang and Gowa in comparison with a sample of coffee from Japan can conclude that the panelist provided a rating profile liking the sample coffee from Japan, but the overall results of the quantitative descriptive analysis (QDA) of the second sample are similar or nonsignificantly different. Compound pyrazine identified in GC-MS is earthy odor which has a correlation with the results of sensory taste QDA on sample coffee from Japan.

scholarly journals Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Jennifer M. Kelly ◽  
Debra L. Inglis ◽  
Gary J. Pickering
Keyword(s):  
Yeast Strain ◽  
Descriptive Analysis ◽  
Climatic Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
Yeast Isolate ◽  
Quantitative Descriptive Analysis ◽  
Volatile Analysis ◽  
Complex Process ◽  
Quantitative Descriptive

Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving optimal ripeness from climatic conditions that tend to vary vintage-to-vintage. To stabilize quality, the use of partially dehydrated grapes has been indicated as beneficial to the production of high-quality wine (“appassimento” style) despite climatic variation. Postharvest wine grape dehydration is a complex process that involves the concentration or formation of sugars, aromas, and flavours. One of the quality challenges facing appassimento style winemaking is elevated levels of undesirable oxidation compounds. The aim of this study was to characterize wines made from a local yeast isolate, Saccharomyces uvarum CN1, which demonstrates limited osmotolerance and may have application to this wine style, as it is a known lower producer of such compounds. Wines made with CN1 were compared to wines made with the accepted commercial standard, S. cerevisiae, EC1118. Fermentations (n = 24) were established at three target starting sugar concentrations from dehydrated Cabernet franc grapes (24.5, 26.0, and 27.5°Brix) and a control (21.5°Brix) and were assessed for volatile organic compound (VOC) composition via gas chromatography-mass spectrometry (GC-MS). Wines also underwent quantitative descriptive analysis to identify and quantify sensory attributes by a trained panel (n = 11). Results show that the wines fermented with the yeast isolate contain significant differences in the concentrations of VOCs in the wines. Sensorially, the wines differed in intensity for a number of attributes, including red fruit aroma, black fruit flavour, and length of finish both within Brix treatments and amongst yeast strains. The most important differentiating factor amongst these wines was the combination of yeast strain at the highest starting sugar concentration (27.5°Brix). These findings may assist winemakers by informing the yeast strain choice for optimizing appassimento style wine quality in cool climates.

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

2017 ◽  
Vol 57 (2) ◽  
pp. 347 ◽  
Author(s):  
Damian Frank ◽  
Margaret Raeside ◽  
Ralph Behrendt ◽  
Raju Krishnamurthy ◽  
Udayasika Piyasiri ◽  
...  
Keyword(s):  
Perennial Ryegrass ◽  
Consumer Satisfaction ◽  
Descriptive Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Eating Quality ◽  
Quantitative Descriptive Analysis ◽  
Finishing Diets ◽  
Targeted Analysis ◽  
Negative Impacts ◽  
Quantitative Descriptive

Producing lamb with good eating quality – flavour, tenderness and juiciness – is essential for consumer satisfaction. Forages such as lucerne and plantain can play an important role in sustainable lamb production; however, it is important to ensure that these feeds do not introduce undesirable flavours. We evaluated the potential for backgrounding (post-weaning) and finishing diets (11 weeks pre-slaughter) to affect lamb eating quality. Lambs were backgrounded on either (1) a combination of three cultivars of perennial ryegrass or (2) a combination of lucerne, ryegrass and fescue and then finished (76 days) on one of three forages; (1) perennial ryegrass (Lolium perenne), (2) lucerne (Medicago sativa) or (3) plantain (Plantago lanceolota). After slaughter, striploin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were removed. Grilled striploins were subjected to consumer acceptance studies and quantitative descriptive analysis by a trained sensory panel. Grilled meat from lambs finished on lucerne and plantain was equally or more acceptable than on ryegrass, with no negative impacts on flavour. The backgrounding system affected flavour attributes as well as tenderness. Grilled lamb volatiles were comprehensively characterised by gas-chromatography-mass spectrometry-olfactometry. Specific flavour-related sensory attributes were modelled using semi-quantitative volatile data. Targeted analysis of branch-chained fatty acids, 4-methylphenol and 3-methylindole indicated no significant effects of backgrounding regime or finishing feed. We conclude that neither lucerne nor plantain had negative impacts on lamb flavour although different combinations of backgrounding and finishing feeds may affect lamb tenderness.

scholarly journals Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1193
Author(s):  
Rodrigo Oliver Simancas ◽  
María Consuelo Díaz-Maroto ◽  
María Elena Alañón Pardo ◽  
Paula Pérez Porras ◽  
Ana Belén Bautista-Ortín ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Ultrasound Treatment ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Quantitative Descriptive Analysis ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Quantitative Descriptive

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C6 alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.

Strategi Pengembangan Kelompok Wanita Tani pada Optimalisasi Lahan Pekarangan di Desa Wonogiri

2018 ◽  
Vol 1 (1) ◽  
pp. 34-43
Author(s):  
Nindy Danisa Wulandari
Keyword(s):  
Government Regulation ◽  
Descriptive Analysis ◽  
Development Strategies ◽  
Women Farmers ◽  
Quantitative Descriptive Analysis ◽  
Self Reliance ◽  
The Government ◽  
Quantitative Descriptive ◽  
The One ◽  
Purposive Sample

Development of food security implemented to meet the human basic needs that provide benefits fairly and equitably based on self – reliance, and not contrary to public faith. Referring to the government regulation No 22 of 2009 concerning Food Consumption Diversification Acceleration (P2KP). However, it is not supported by the development of women farmers. The method use in this research is quantitative descriptive analysis using SWOT (Strength, Weakness, Opportunity and Treath). The samples in this study is the purposive sample. Result of a study showed the amount of income earned from the group of women farmers in the one month is 150,000/ members. Proper development strategies used in the development strategies used in the development KWT Melati is a Growth Oriented Strategy is very profitable strategy to seize opportunities with the strength. Pembangunan ketahan pangan dilaksanakan untuk memenuhi kebutuhan dasar manusia yang memberikan manfaat secara adil dan merata berdasarkan kemandirian, dan tidak bertentangan dengan keyakinan masyarakat. Mengacu pada Peraturan Pemerintah No 22 Tahun 2009 mengenai Percepatan Penganekaragaman Konsumsi Pangan (P2KP). Namun, hal ini tidak didukung dengan adanya pengembangan kelompok wanita tani. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan analisis SWOT (Strength, Weakness, Opportunity and Treath). Penentuan sampel dalam penelitian ini adalah dengan sampel purposive. Hasil penelitian menunjukan besaran pendapatan yang diperoleh dari adanya kelompok wanita tani dalam satu bulan adalah Rp.150.000/bulan/anggota. Strategi pengembangan yang tepat digunakan dalam pengembangan Kelompok Wanita Tani (KWT) Melati adalah Growth Oriented Strategy.

PENGARUH KINERJA PENGELOLAAN KEUANGAN DAERAH TERHADAP PERTUMBUHAN EKONOMI, PENGANGGURAN DAN KEMISKINAN DI KOTA DEPOK

2019 ◽  
Vol 2 (2) ◽  
pp. 372
Author(s):  
Suryanta Suryanta
Keyword(s):  
Economic Growth ◽  
Statistical Analysis ◽  
Financial Management ◽  
Regression Coefficient ◽  
Descriptive Analysis ◽  
Analysis Method ◽  
Simple Linear Regression ◽  
Quantitative Descriptive Analysis ◽  
Income Gap ◽  
Quantitative Descriptive

This study aims to analyze whether the performance of regional financial management influences economic growth in Depok City, analyzes whether the performance of regional financial management influences unemployment in Depok City, and analyzes whether the performance of regional financial management affects poverty in Depok City with the 2006 study period- 2015 The analysis method used is quantitative descriptive analysis and simple linear regression statistical analysis. Based on the results of hypothesis testing it can be proven that the performance of regional financial management (independence ratio) has a positive and significant effect on economic growth, this can be seen from the value of sig. 0.046 <0.05 with a regression coefficient of 1.883. Then the performance of regional financial management has a negative and significant effect on unemployment, this can be seen from the value of sig. 0.030 <0.05 with a regression coefficient of -6.864. But the performance of regional financial management has no significant effect on poverty, this can be seen from the sig. 0.065> 0.05 with a regression coefficient of -0.512. This can be due to the still high income gap in the community, so that the increasing regional income has not been able to significantly reduce poverty in Depok.

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