Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

2014 ◽  
Vol 18 (4) ◽  
pp. 348-354 ◽  
Author(s):  
Sul-mee Lee ◽  
◽  
Hye-Young Han ◽  
Seung-Joo Lee
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Different Types ◽  
Fermentation Starters

scholarly journals Volatile Compound Formation During Argan Kernel Roasting

2013 ◽  
Vol 8 (1) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Hanae El Monfalouti ◽  
Zoubida Charrouf ◽  
Manuela Giordano ◽  
Dominique Guillaume ◽  
Badreddine Kartah ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Compound Formation ◽  
Cold Pressing ◽  
Argan Oil ◽  
Different Types ◽  
Roasting Time

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

2015 ◽  
Vol 31 (12) ◽  
pp. 1907-1921 ◽  
Author(s):  
Shuang Ping Liu ◽  
Jian Mao ◽  
Yun Ya Liu ◽  
Xiang Yong Meng ◽  
Zhong Wei Ji ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacterial Succession

scholarly journals Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

LWT ◽  
2007 ◽  
Vol 40 (1) ◽  
pp. 130-135 ◽  
Author(s):  
N.T.P. Dung ◽  
F.M. Rombouts ◽  
M.J.R. Nout
Keyword(s):  
Wine Fermentation ◽  
Rice Wine ◽  
Fermentation Starters

scholarly journals Sealing effectiveness of different types of closures towards volatile phenols and haloanisoles

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 145 ◽  
Author(s):  
Bruno Pereira ◽  
Paulo Lopes ◽  
Juliana Marques ◽  
Maria Pimenta ◽  
Cátia Alves ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Labeled Compounds ◽  
Volatile Phenols ◽  
Effective Barrier ◽  
Different Types ◽  
Practical Information ◽  
Cork Stoppers

<p style="text-align: justify;"><strong>Aim</strong>: To determine if aerial contamination can induce the migration of volatile compounds through wine closures after bottling.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Bottled white wines sealed with cork stoppers (natural and microagglomerate), synthetic closures and screw caps were stored under an environment contaminated with three deuterium-labeled compounds : (d<sub>5</sub>)-2,4,6-trichloroanisole (d<sub>5</sub>-TCA), (d<sub>4</sub>)-4-ethylphenol (d<sub>4</sub>-E4P) and (d<sub>5</sub>)-4-ethylguaiacol (d<sub>5</sub>-E4G). Wines, closure sections (outer, middle and inner) and screw cap liner were assessed over time for the concentration of different compounds by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results collected during 30 months of storage showed that large amounts of all compounds were essentially retained in the outer portion of cylindrical closures, both cork and synthetic. However, these compounds were able to penetrate through synthetics and screw caps and contaminate the wine.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Cork stoppers have proven to be an effective barrier to the migration of aerial volatile compounds such as d<sub>5</sub>-TCA, d<sub>4</sub>-E4P and d<sub>5</sub>-E4G, whereas permeable closures such as synthetic and screwcap saranex did allow the migration of those compounds into bottled wines.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study provides practical information about the sealing properties of different closures for a sound decision-making with regard to packaging. To the best of our knowledge, this is the first report of post-bottling aerial contamination via migration of volatile compounds through wine closures.</p>

Analysis of Volatile Compound from Commercial Swiftlet Aroma Using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

2021 ◽  
Vol 1025 ◽  
pp. 122-127
Author(s):  
Nik Fatin Nabilah binti Muhammad Nordin ◽  
Che Mohd Aizal bin Che Mohd ◽  
Saiful Nizam bin Tajuddin
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Substances ◽  
Chromatography Mass Spectrometry ◽  
Different Types

This study was designed to investigate the compounds in the different types of commercial aroma used to attract swiftlets in the birdhouse. Analysis of the volatile compounds is done on two types of commercial aroma, which is categorized as floor aroma (F1, F2, F3) and top aroma (T1, T2, T3) using SPME-GC-MS. As a result, F1, F2 and F3 shows the presence of major constituents like 2-heptanone (13.53%, 3.22% and 0.37% respectively) and 2-nonanone (0.83%, 2.02%, and 0.82% respectively) using DB-1ms while 2-heptanone (5.87%, 0.78% and 0.45% respectively) and methoxy-phenyl-oxime (11.50%, 11.84% and 0.20% respectively) using DB-wax. Major constituents detected using DB-1ms for T1, T2 and T3 are 1-(2-methoxy-1-methylethoxy)-2-propanol (36.49%, 16.23% and 3.06% respectively). Meanwhile, no similar compounds detected by DB-wax for sample T1, T2 and T3. The overall findings concluded that most of the formulation used in the commercial aroma contained strong odor-producing chemicals to attract swiftlets. More studies should be done on investigating the effects of the commercial aroma towards swiftlet also on aroma made from natural substances instead of chemically produced commercial aroma.

Chemical Constituents of Functional Food Amomum villosum to Combat Human Diseases

2021 ◽  
Vol 01 ◽  
Author(s):  
Yawen Zeng ◽  
Muhammad Kazim Ali ◽  
Wei He ◽  
Lin Deng ◽  
Xiaomeng Yang ◽  
...  
Keyword(s):  
Data Mining ◽  
Volatile Compounds ◽  
Functional Food ◽  
Chemical Constituents ◽  
Volatile Oil ◽  
Bornyl Acetate ◽  
Edible Plant ◽  
Different Types ◽  
Stems And Leaves ◽  
Amomum Villosum

Background: Amomum villosum is an important medicinal and edible plant owing to its valuable compositions of volatile and non-volatile compounds. Objective : In order to reveal the chemical constituents and medicinal values of A. villosum against various diseases. Methods : A critical and comprehensive data mining from 2004 to 2021 was performed based on CNKI, PubMed, and google. Results: 120 Compounds have been reported collectively in seeds, peels, and rhizomes of A. villosum, 10 compounds were common however the content of bornyl acetate was maximum in seeds and peels. Similarly, Amomi fructus of China and Vietnam showed 59 different types of volatile compounds while 13 were common, the round large black fruits (1.56% bornyl acetate and 4.05% volatile oil) and long small red fruits type (1.64% bornyl acetate and 3.04% volatile oil) from China showed good quality and high medicinal values. In addition, Amomi fructus manifested 30~40 kinds of nonvolatile compounds, i.e., phenolic, polysaccharides, saponins, flavonoid, vanillic acid, catechin, epicatechin, polydatin, isoquercitrin, quercitrin, glycosides, inorganic and organic acids. Conclusion: A. villosum is widely used as anti-inflammatory, gastrointestinal protection, anti-obesity, anticancer, antioxidant, analgesic, bacteriostasis, antidiabetic and anti-COVID-19 etc. So, it is manifested that the fruit, flowers, roots, stems, and leaves of A. villosum can be used as a medicine, especially fruit (Amomi fructus=Sharen) as the best functional food for the COVID-19 treatment and gastrointestinal protection as well as prevention of other diseases.

scholarly journals Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1143
Author(s):  
Enrique Pavan ◽  
Yangfan Ye ◽  
Graham T. Eyres ◽  
Luis Guerrero ◽  
Mariza G. Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
New Zealand ◽  
Volatile Compounds ◽  
Total Lipid Content ◽  
Consumer Panel ◽  
Branched Chain Fatty Acids ◽  
Different Types ◽  
Longissimus Lumborum ◽  
Branched Chain ◽  
Preference Map

Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.

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