Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

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Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽

10.3390/foods10061336 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1336

Author(s):

Fatjona Fejzullahu ◽

Zsuzsanna Kiss ◽

Gabriella Kun-Farkas ◽

Szilárd Kun

Keyword(s):

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Beverage ◽

Sugar Consumption ◽

Mixed Culture Fermentation ◽

Organic Acid Production ◽

Mixed Inocula ◽

Sensorial Attributes ◽

Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

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Development of organic acids and volatile compounds in cider during malolactic fermentation

Czech Journal of Food Sciences ◽

10.17221/127/2013-cjfs ◽

2014 ◽

Vol 32 (No. 1) ◽

pp. 69-76 ◽

Cited By ~ 5

Author(s):

H. Zhao ◽

F. Zhou ◽

P. Dziugan ◽

Y. Yao ◽

J. Zhang ◽

...

Keyword(s):

Organic Acids ◽

Volatile Compounds ◽

Carbonyl Compounds ◽

Alcoholic Fermentation ◽

Total Concentration ◽

Malolactic Fermentation ◽

High Concentration ◽

Volatile Acidity ◽

Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

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Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Animals ◽

10.3390/ani9100764 ◽

2019 ◽

Vol 9 (10) ◽

pp. 764 ◽

Cited By ~ 2

Author(s):

Sarah Currò ◽

Carmen Manuelian ◽

Massimo De Marchi ◽

Salvatore Claps ◽

Domenico Rufrano ◽

...

Keyword(s):

Fatty Acid ◽

Repeated Measures ◽

Dairy Products ◽

Fixed Effects ◽

Sensory Quality ◽

Mixed Model ◽

Goat Milk ◽

Stage Of Lactation

Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

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Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

Food Science and Technology International ◽

10.1177/1082013203038872 ◽

2003 ◽

Vol 9 (5) ◽

pp. 371-378 ◽

Cited By ~ 12

Author(s):

A. I. Flouros ◽

A. A. Apostolopoulou ◽

P. G. Demertzis ◽

K. Akrida-Demertzi

Keyword(s):

Volatile Compounds ◽

Alcoholic Fermentation ◽

Alcoholic Beverage ◽

Grape Pomace ◽

Alcoholic Beverages ◽

Plastic Containers ◽

Container Material ◽

By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

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Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1081 ◽

2012 ◽

Vol 554-556 ◽

pp. 1081-1085

Author(s):

Shi Xin Liu ◽

Xiu Fang Xia ◽

Bao Hua Kong ◽

Yu Fu

Keyword(s):

Beneficial Effect ◽

Shear Force ◽

Sensory Quality ◽

Sensory Characteristics ◽

Frying Time ◽

Overall Acceptability ◽

Yield Values ◽

Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

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How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

Animal Science ◽

10.1079/asc50800205 ◽

2005 ◽

Vol 81 (2) ◽

pp. 205-212 ◽

Cited By ~ 95

Author(s):

B. Martin ◽

I. Verdier-Metz ◽

S. Buchin ◽

C. Hurtaud ◽

J. -B. Coulon

Keyword(s):

Dairy Products ◽

Sensory Quality ◽

Major Effect ◽

Sensory Characteristics ◽

Grass Silage ◽

Cheese Texture ◽

Recent Developments ◽

Livestock Products ◽

Winter Diets

AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.

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Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

Food Research International ◽

10.1016/j.foodres.2014.06.017 ◽

2014 ◽

Vol 64 ◽

pp. 166-170 ◽

Cited By ~ 19

Author(s):

B.T. Iamanaka ◽

A.A. Teixeira ◽

A.R.R. Teixeira ◽

E. Vicente ◽

J.C. Frisvad ◽

...

Keyword(s):

Volatile Compounds ◽

Sensory Quality

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RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218 ◽

10.47820/recima21.v2i6.467 ◽

2021 ◽

Vol 2 (6) ◽

pp. e26467

Author(s):

Amazile Biagionei Maia ◽

Lorena Simão Marinho ◽

David Lee Nelson

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ethyl Acetate ◽

Sensory Quality ◽

Chemical Characterization ◽

Ethyl Lactate ◽

Alcoholic Beverages ◽

Yeast Saccharomyces Cerevisiae ◽

Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

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Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose

Biosensors ◽

10.3390/bios9020066 ◽

2019 ◽

Vol 9 (2) ◽

pp. 66 ◽

Cited By ~ 4

Author(s):

Ramasamy Ravi ◽

Ali Taheri ◽

Durga Khandekar ◽

Reneth Millas

Keyword(s):

Volatile Compounds ◽

Electronic Nose ◽

Chemical Characterization ◽

Fast Gas Chromatography ◽

Off Flavors ◽

Glycine Max L ◽

Livestock Feeding ◽

Identification And Characterization

Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

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