scholarly journals Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily

2021 ◽  
Vol 33 (4) ◽  
pp. 33-42
Author(s):  
Diego Planeta ◽  
Vittorio Farina ◽  
Paola Bambina ◽  
Ileana Tinebra ◽  
Roberta Passafiume ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Characteristics ◽  
Aroma Compounds ◽  
Volatile Substances ◽  
Local Cultivars

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening

2014 ◽  
Vol 881-883 ◽  
pp. 797-800
Author(s):  
He Liu ◽  
Jun Li ◽  
Ping Geng ◽  
Yu Tang He ◽  
Tao Ma
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Volatile Substances ◽  
Pectin Gel ◽  
High Concentrations

In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as soybean pectin gel promoting the volatile substances.

scholarly journals Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanqin Ma ◽  
Tian Li ◽  
Xiaoyu Xu ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
...  
Keyword(s):  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Microbial Population ◽  
Solid Phase ◽  
Multivariate Data ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Sweet Wine

Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.

Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening

2020 ◽  
Vol 14 (4) ◽  
pp. 2040-2050
Author(s):  
Ritesh Balaso Watharkar ◽  
Yunfeng Pu ◽  
Balarabe B. Ismail ◽  
Brijesh Srivastava ◽  
Prem Prakash Srivastav ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Characteristics

Study on Flavor Compounds by Headspace Solid-Phase Microextraction Enshi Lobster Sauce and Fermented Yichang Conditions Exploration and Volatile

2013 ◽  
Vol 803 ◽  
pp. 108-112
Author(s):  
Yu Wang ◽  
Jiao Zhou ◽  
Xiao Hong Yang
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Bath Temperature ◽  
Volatile Matter ◽  
Gas Chromatography Mass Spectrometry ◽  
Experimental Conditions ◽  
Total Peak Area ◽  
Volatile Substances ◽  
Headspace Solid Phase Microextraction

Headspace solid phase microextraction - gas chromatography mass spectrometry (HS-SPME-GC-MS) qualitative analysis of volatile substances in Enshi lobster sauce. Yichang, explore the lobster sauce lobster sauce with the best essential conditions to the total peak area of volatile substances as an indicator to determine the optimal experimental conditions for the HS.SPME:Water bath temperature of 50 degrees Celsius，20 minutes extraction time, desorption time 2 min, SPME CAR / PDMS. The results show that fermented in enshi to detect the party of volatile matter 41， Enshi douchi of volatile compounds in components have eight categories .those are alcohols (6), acid (7), ether (2), Pyrazine (3), aldehydes ketones (4), hydrocarbon (19), pyrazine (3), thiazole (1) . fermented in yichang to detect the party of volatile matter 23，yichang douchi of volatile compounds in components have nine categories .those are alcohols (4), acid (5), ether (1), Pyrazine (1), ester (4), Pyrazine(4), hydrocarbon (4), pyrazine (2), furan（1），thiazole (1) .

scholarly journals Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

2016 ◽  
Vol 44 (1) ◽  
pp. 140-146 ◽  
Author(s):  
Mihai Lucian LUNG ◽  
Doru PAMFIL ◽  
Nastasia POP ◽  
Corina CATANA ◽  
Simona Laura LAZAR ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrophotometric Methods ◽  
Table Grapes ◽  
Tartaric Acids ◽  
Total Anthocyanins ◽  
Red Variety

The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg-1, respectively) and total skin HCTs (181.6 mg kg-1). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg kg-1) and total skin HCTs (183.2 mg kg-1), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg kg-1). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

scholarly journals Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

2015 ◽  
Vol 121 (4) ◽  
pp. 574-580 ◽  
Author(s):  
Han Sub Kwak ◽  
Jae Soon Seo ◽  
Yesung Hur ◽  
Hyoung-Seok Shim ◽  
Yougnseung Lee ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Characteristics ◽  
Yeast Strains ◽  
Korean Rice
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