scholarly journals Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)

2020 ◽  
pp. 56-61
Author(s):  
Livia M. Negri ◽  
Emiliano A. Spontón ◽  
Oscar Salgado ◽  
Ana Sancho ◽  
Gabriela I. Denoya
Keyword(s):  
Volatile Compounds ◽  
Green Pepper ◽  
Drying Conditions ◽  
Drimys Winteri

Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuaia forests (Argentina). Two treatments were evaluated. A mild drying (in a ventilated dryer, 2 days at 30 °C) that produced green pepper (G) and a strong drying (on an unventilated stove 6 days at 43 °C), which produced brown pepper (B). Untreated samples were used as fresh control (F). The profile of the volatile compounds of Canelo pepper varied when the fruits were dried and also changed with the drying conditions. Besides, the milder treatment affected the volatile compounds from the pepper to a lesser extent than the stronger drying.

Influence of Drying Conditions on Volatile Compounds of Pasta

2013 ◽  
Vol 7 (3) ◽  
pp. 719-731 ◽  
Author(s):  
Antonella Pasqualone ◽  
Vito Michele Paradiso ◽  
Carmine Summo ◽  
Francesco Caponio ◽  
Tommaso Gomes
Keyword(s):  
Volatile Compounds ◽  
Drying Conditions

scholarly journals Volatile Compounds Originating from Mixed Microbial Cultures on Building Materials under Various Humidity Conditions

1998 ◽  
Vol 64 (8) ◽  
pp. 2914-2919 ◽  
Author(s):  
Anne Korpi ◽  
Anna-Liisa Pasanen ◽  
Pertti Pasanen
Keyword(s):  
Volatile Compounds ◽  
Microbial Activity ◽  
High Performance ◽  
Building Materials ◽  
Fungal Growth ◽  
Fungal Species ◽  
Microbial Cultures ◽  
Mixed Microbial Cultures ◽  
Drying Conditions ◽  
Dilution Plate Method

ABSTRACT We examined growth of mixed microbial cultures (13 fungal species and one actinomycete species) and production of volatile compounds (VOCs) in typical building materials in outside walls, separating walls, and bathroom floors at various relative humidities (RHs) of air. Air samples from incubation chambers were adsorbed on Tenax TA and dinitrophenylhydrazine cartridges and were analyzed by thermal desorption-gas chromatography and high-performance liquid chromatography, respectively. Metabolic activity was measured by determining CO2 production, and microbial concentrations were determined by a dilution plate method. At 80 to 82% RH, CO2 production did not indicate that microbial activity occurred, and only 10% of the spores germinated, while slight increases in the concentrations of some VOCs were detected. All of the parameters showed that microbial activity occurred at 90 to 99% RH. The microbiological analyses revealed weak microbial growth even under drying conditions (32 to 33% RH). The main VOCs produced on the building materials studied were 3-methyl-1-butanol, 1-pentanol, 1-hexanol, and 1-octen-3-ol. In some cases fungal growth decreased aldehyde emissions. We found that various VOCs accompany microbial activity but that no single VOC is a reliable indicator of biocontamination in building materials.

scholarly journals The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6954
Author(s):  
Teresa Soledad Cid-Pérez ◽  
Guadalupe Virginia Nevárez-Moorillón ◽  
Carlos Enrique Ochoa-Velasco ◽  
Addí Rhode Navarro-Cruz ◽  
Paola Hernández-Carranza ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Crocus Sativus ◽  
Drying Process ◽  
Post Harvest ◽  
Degradation Reactions ◽  
Aromatic Species ◽  
Drying Conditions ◽  
Enzymatic Pathways ◽  
Crocus Sativus L

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).

scholarly journals The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2991
Author(s):  
Dong Chen ◽  
Lei Qin ◽  
Yue Geng ◽  
Qinglong Kong ◽  
Silu Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Three Dimensional ◽  
Drying Rate ◽  
Topographic Map ◽  
Discrimination Analysis ◽  
Flavor Analysis ◽  
Volatile Flavor ◽  
Three Samples ◽  
Shiitake Mushrooms ◽  
Drying Conditions

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

scholarly journals Effect of spray drying on volatile compounds of acerola pulp

2018 ◽  
Author(s):  
Narendra Narain ◽  
P. M. Nogueira ◽  
M. T. Leite Neta ◽  
H. C. S. Araújo ◽  
M. S. Jesus ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Spray Dryer ◽  
Drying Conditions

The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.

scholarly journals Reduction of antinutrients and maintenance of bioactive compounds in flour from agro-industrial residue of acerola (Malpighia emarginata D.C.)

2020 ◽  
Vol 9 (9) ◽  
pp. e980998054
Author(s):  
Viviane Martins Barros ◽  
Jane de Jesus da Silveira Moreira ◽  
Maria Terezinha Santos Leite Neta ◽  
Tatiana Pacheco Nunes ◽  
Evelyn Horanyi Silva Costa Vasvary ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Physicochemical Characterization ◽  
Significant Loss ◽  
Alternative Source ◽  
Malpighia Emarginata ◽  
Industrial Residue ◽  
Drying Conditions ◽  
The Impact

This study was aimed at analyzing the reduction of antinutrients, preserving apparent phenolic compounds in acerola flour residue by employing drying techniques. The optimal drying conditions were then determined in the wet residue, analyzing antinutrient concentration and apparent phenolic compounds in the residue and subsequently in the acerola flour. The physicochemical characterization of the flour was carried out, determining its antioxidant activity, thereby assessing the impact of the drying process on the composition of volatile compounds. The optimal drying conditions were found for a temperature of 65ºC for 120 min, reducing water activity by 0.3 and moisture content by 13.89%, which are considered adequate conditions for flours. Carbohydrate content represented 68.72 g/100g, while proteins represented 12.55 g/100g of the centesimal composition of the flour. Significant reductions (p<0.5) of antinutrients were observed in saponins (35.9%), followed by phytates (32.8%) and condensed tannins (11.52%). Losses of 18.7% of apparent phenolic compounds were also observed. For volatile compounds, a significant loss of esters with a significant increase in alcohol content was noticed. Thermal processing reduced aroma complexity, but maintained important bioactive compounds, such as linalool and caryophyllene. In this regard, taking into account the results of the present study, the agro-industrial residue of acerola proved to be an alternative source of antioxidants with a reduced antinutritional impact and may be incorporated as an ingredient in the formulation of new food products. Moreover, this agro-industrial residue reduces the environmental impact caused by the fruit pulp processing industry.

Sign in / Sign up

Export Citation Format

Share Document