DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma

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Comparative study on different incorporation of olive oil and dill extract in fresh cheese

Food Research ◽

10.26656/fr.2017.4(6).341 ◽

2020 ◽

Vol 4 (6) ◽

pp. 2233-2240

Author(s):

M. Ivanova ◽

T. Balabanova ◽

G. Kostov ◽

G. Uzunova

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Oxidation Process ◽

Control Sample ◽

Storage Period ◽

Titratable Acidity ◽

Sensory Profile ◽

Fresh Cheese ◽

Lower Peroxide

In the present study, a comparative analysis was undertaken on the possibilities of using olive oil in fresh spreadable cheese either emulsified or encapsulated. The changes in titratable acidity, active acidity and total Lactococcus count were recorded continuously throughout the storage period. At the end of the storage period, Lactococcus count in the samples with encapsulated oil were found to be slightly higher (7.7 and 7.8 log CFU.g-1 respectively) in comparison with the control sample (7.5 log CFU.g-1 ). A significantly higher content (P < 0.05) of unsaturated fatty acids (56.88 g per 100 g fatty acids) and a lower peroxide value of extracted fat (0.35 meqO2.kg-1 ) were found in the fresh spreadable cheese samples with 4% (w/w) encapsulated olive oil and extract of dill used as antioxidant in an amount of 0.003% (v/v). The addition of antioxidant (dill extract) further reduced oxidation process and enhanced cheese functionality. The sensory profile of the fresh cheeses, containing encapsulated oil, was better compared to the sensory profile of the products prepared with directly added olive oil (with or without added antioxidant).

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

Food Science and Technology International ◽

10.1177/1082013221998843 ◽

2021 ◽

pp. 108201322199884

Author(s):

Rami Akkad ◽

Ereddad Kharraz ◽

Jay Han ◽

James D House ◽

Jonathan M Curtis

Keyword(s):

Fatty Acids ◽

Volatile Compounds ◽

Room Temperature ◽

Unsaturated Fatty Acids ◽

Solid Phase ◽

Short Term ◽

Bean Flour ◽

Odour Activity Value ◽

Short Term Storage ◽

Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

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Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽

10.3390/molecules25184079 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4079 ◽

Cited By ~ 1

Author(s):

Jingnan Chen ◽

Dami Li ◽

Guiyun Tang ◽

Jinfen Zhou ◽

Wei Liu ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Thermal Oxidation ◽

Loss Rate ◽

Unsaturated Fatty Acids ◽

Oxidation Stability ◽

Oxidation Products ◽

Higher Temperature ◽

The Stability ◽

Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

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Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

The Scientific World JOURNAL ◽

10.1155/2020/1804723 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Hamza El Moudden ◽

Yousra El Idrissi ◽

Chakir El Guezzane ◽

Walid Belmaghraoui ◽

Adil El Yadini ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Physicochemical Characterization ◽

Carotenoid Content ◽

Chemical Compositions ◽

Chlorophyll Contents ◽

Chemical Profiling ◽

Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

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Comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil by GC

Bangladesh Journal of Botany ◽

10.3329/bjb.v44i1.22741 ◽

2015 ◽

Vol 44 (1) ◽

pp. 155-157

Author(s):

Chen Guo-Chen ◽

Ye Hang ◽

Wang Dong-Xue ◽

Zhang Nai-Yan ◽

Wei Wei

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Olive Oil ◽

Human Health ◽

Acid Content ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Camellia Oleifera

The comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil was done by GC. C. oleifera oil contained more C18:1n9c, C18:2n6c, C20:1 and C22:1n9 than olive oil. Olive oil did not contain C21:0 and C24:1 but more C8:0, C16:0, C16:1, C18:0, C18:3n6, C18:3n3, C20:2, C22:0, C23:0 and C24:0 than C. oleifera oil, C. oleifera oil did not contain C20:2. C. oleifera oil and olive oil are beneficial for human health for their unsaturated fatty acids content and C. oleifera oil is healthy than olive oil. DOI: http://dx.doi.org/10.3329/bjb.v44i1.22741 Bangladesh J. Bot. 44(1): 155-157, 2015 (March)

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Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Revista Eletrônica em Gestão Educação e Tecnologia Ambiental ◽

10.5902/2236117035071 ◽

2018 ◽

Vol 22 ◽

pp. 13

Author(s):

Katarynna Santos Araújo ◽

Mariana Oliveira Barbosa ◽

Carolina Barbosa Malafaia ◽

Daniella Carla Napoleão

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Vegetable Oils ◽

Fatty Acid Methyl Esters ◽

Unsaturated Fatty Acids ◽

Methyl Esters ◽

Ionization Detector ◽

Flame Ionization ◽

Acid Methyl ◽

Two Samples

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

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The use of tris (tetraphenylimidodiphosphinate) of praseodymium chemical shift reagent in proton NMR for the evaluation of the argan oil fatty acids autoxidation and the analysis of the argan pulp fatty acids

Mediterranean Journal of Chemistry ◽

10.13171/mjc8219042706sh ◽

2019 ◽

Vol 8 (2) ◽

pp. 115-131

Author(s):

Souad Hamdouch ◽

Latifa Barkaoui ◽

Merriem Tarbaoui ◽

Amine Ouaket

Keyword(s):

Fatty Acids ◽

Chemical Shift ◽

Unsaturated Fatty Acids ◽

Proton Nmr ◽

Oil Extraction ◽

Shift Reagent ◽

Complex Molecules ◽

Nmr Method ◽

Molecular Investigation ◽

The One

Proton NMR is a method of molecular investigation that has its limitations when applied to complex molecules or molecules with many nearly equivalent sites. Previous studies have resorted to the use of paramagnetic chemical shift reagents, having as formula tris (tetraphenylimidodiphosphinate) of lanthanides ln((tpip.)3. The use of reagent Pr(tpip)3 in proton RMN has allowed us to evaluate the autoxidation of fatty acids mixture (stored 6 and 12 months after oil extraction) by the dosage of saturated and unsaturated acids on the one hand, and that of oleic and linoleic acids on the other. We note between 6 and 12 months of storage at 4°C a decrease in the percentage of unsaturated acids (76% to 63%) and an increase in the percentage of saturated acids (24% to 36%). The results show that the oleic acid maintained the same percentage (35%) as it is not easily oxidized whereas, for the linoleic acid, we observe a decrease in percentage from 22.5% to 18.5% (slow autoxidation at 4°C). We also used this NMR method for the analysis of the argan pulp fatty part. The GC analysis shows that it contains very few unsaturated fatty acids and that the main fatty acids are myristic (C14:0) and palmitic (C16:0) acids. The proton NMR with Pr(tpip)3 allowed us to confirm these results. This method that does not require derivation has proven to be interesting, simple and efficient.

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93 POSTCRYOPRESERVATION VIABILITY OF EMBRYOS FROM NELLORE HEIFERS SUPPLEMENTED WITH RUMEN-PROTECTED FAT

Reproduction Fertility and Development ◽

10.1071/rdv22n1ab93 ◽

2010 ◽

Vol 22 (1) ◽

pp. 205 ◽

Cited By ~ 2

Author(s):

M. M. Guardieiro ◽

G. M. Machado ◽

M. R. Bastos ◽

G. B. Mourão ◽

L. H. D. Carrijo ◽

...

Keyword(s):

Fatty Acids ◽

Embryo Development ◽

Linear Models ◽

Unsaturated Fatty Acids ◽

Bos Taurus ◽

Hatching Rate ◽

Development Evaluation ◽

Positive Effect

Polyunsaturated fatty acids seem to exert an extra-caloric positive effect on ruminant reproduction, although the reasons for that are still unclear. Although some studies have detected a positive effect of feeding unsaturated fatty acids on embryo development of superovulated Bos taurus cattle (Thangavelu et al. 2007 Theriogenology 68, 949-957), others have not (Petit et al. 2008 J. Dairy Sci. 91, 1786-1790). Our hypothesis was that, although number and quality of embryos from superovulated heifers would not be affected by diet, supplemental fat would improve embryo cryotolerance. Therefore, this study evaluated superovulatory response and embryo production, as well as cryotolerance of embryos cryopreserved through freezing or vitrification in Nellore heifers supplemented with rumen-protected fat. Forty heifers (24 to 36 mo old) were kept in pasture and randomly divided into 2 experimental groups according to supplemental source [F = concentrate with rumen-protected fat (100 g/d of Megalac-E®) and C = control, without fat supplementation]. Supplements were formulated to be isocaloric and isoproteic. Each female underwent both treatments in a cross-over design with approximately 68 d between replicates. After 50 d of feeding, emergence of the wave was synchronized with the aid of hormones to initiate the superovulation protocol. Recovered embryos were frozen or vitrified, and subsequently in vitro embryo development evaluation was accomplished. Data were analyzed using generalized linear models. There was no difference between F and C groups (P > 0.10) regarding superstimulatory response, number of total embryos/ova, viable embryos, degenerate embryos, or unfertilized oocytes recovered. However, group C had a greater superovulatory response than F (18.0 ± 1.3 v. 15.7 ± 1.2 CL; P = 0.06). Group C embryos presented greater hatching rate, independently of the cryopreservation method, at 48 h (33.1 ± 4.0%; n = 148 v. 17.3 ± 3.3%; n = 137; P = 0.009) and at 72 h (44.3 ± 4.2%; n = 148 v. 30.9 ± 4.0%; n = 137; P = 0.04) of in vitro culture. Under the conditions of the present study, supplementation with protected fat did not affect superstimulatory response and quantity or quality of embryos. However embryos from the F group were less tolerant to cryopreservation. Financial support from FAPESP, EMBRAPA, Arm & Hammer, Integral Produbon, and Pfizer of Brazil.

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Extra Virgin Olive Oil: Lesson from Nutrigenomics

Nutrients ◽

10.3390/nu11092085 ◽

2019 ◽

Vol 11 (9) ◽

pp. 2085 ◽

Cited By ~ 6

Author(s):

Stefania De Santis ◽

Marica Cariello ◽

Elena Piccinin ◽

Carlo Sabbà ◽

Antonio Moschetta

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Beneficial Effect ◽

Olive Oil ◽

Human Health ◽

Metabolic Disorders ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Positive Effect ◽

Prevention Of Cardiovascular Disease

Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders. Here we underscore the peculiar importance of specific cultivars used for EVOO production since biodiversity among cultivars in terms of fatty acids and polyphenols content could differently impact on the metabolic homeostasis. In this respect, the nutrigenomic approach could be very useful to fully dissect the pathways modulated by different EVOO cultivars in terms of mRNA and microRNA transcriptome. The identification of genes and miRNAs modulated by specific EVOO cultivars could also help to discover novel nutritional biomarkers for prevention and/or prognosis of human disease. Thus, the nutrigenomic approach depicts a novel scenario to investigate if a specific EVOO cultivar could have a positive effect on human health by preventing the onset of cardiovascular disease and/or chronic inflammatory disorders also leading to cancer.

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