scholarly journals Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

2021 ◽  
Vol 11 (11) ◽  
pp. 5065
Author(s):  
Ofélia Anjos ◽  
Soraia Inês Pedro ◽  
Débora Caramelo ◽  
Andreia Semedo ◽  
Carlos A. L. Antunes ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spectroscopic Techniques ◽  
Dry Extract ◽  
Oak Wood ◽  
Arbutus Unedo ◽  
Fusel Alcohols ◽  
Mediterranean Countries ◽  
Trained Panel ◽  
Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

scholarly journals Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention

2019 ◽  
Vol 116 ◽  
pp. 249-257 ◽  
Author(s):  
Eduardo Coelho ◽  
Lucília Domingues ◽  
José António Teixeira ◽  
José Maria Oliveira ◽  
Teresa Tavares
Keyword(s):  
Volatile Compounds ◽  
Oak Wood

Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

2009 ◽  
Vol 15 (1) ◽  
pp. 47-55 ◽  
Author(s):  
A. Alonso ◽  
R. García-Aliaga ◽  
S. García-Martínez ◽  
J.J. Ruiz ◽  
A.A. Carbonell-Barrachina
Keyword(s):  
Mathematical Model ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Breeding Programs ◽  
Consumer Panel ◽  
Trained Panel ◽  
Tomato Cultivars ◽  
Tomato Breeding ◽  
Set Up

Nowadays, tomato breeders are trying to associate high fruit firmness, long shelf life, high disease resistance, and good flavor; however, breeding for sensory quality has been severely restricted up to date. In this study, a system specifically designed for the analysis of low amounts of material has been set up and tested to quantify the volatile aroma constituents of tomatoes. Ten volatile compounds with a major contribution to tomato aroma have been quantitatively determined in two traditional tomato types (Muchamiel and De la Pera) and one hybrid type (Odissea). Both traditional types presented higher intensities of tomato odor and aroma according to a trained panel and they were more accepted by a consumer panel than the hybrid tomatoes. The traditional tomatoes showed significantly higher contents of most of the volatiles studied. Significant differences among traditional and hybrid types were found and a mathematical model that successfully discriminated among tomato types was developed using only the concentrations of six volatile compounds: 3-methylbutanal, 1-penten-3-one, hexanal, trans-2-hexenal, 1-hexanol, and 2-isobutylthiazole. This mathematical model could help in using volatile determination as a possible tool in tomato breeding programs and in maintaining and improving traditional Spanish tomato cultivars.

scholarly journals Morphological and Biochemical Characterization of Diverse Strawberry Tree (Arbutus unedo L.) Genotypes from Northern Turkey

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1581 ◽  
Author(s):  
Halil Ibrahim Sagbas ◽  
Gulce Ilhan ◽  
Hafida Zitouni ◽  
Muhammad Akbar Anjum ◽  
Hafida Hanine ◽  
...  
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Biochemical Characterization ◽  
Fruit Weight ◽  
Total Dietary Fiber ◽  
Arbutus Unedo ◽  
Strawberry Tree ◽  
Mediterranean Countries ◽  
Wild Edible Fruits

Wild edible fruits have been used centuries by local people mainly for nutrition purposes and they have attracted the attention of researchers in the last decade throughout the world. Among wild edible fruits, the strawberry tree (Arbutus unedo) is widely distributed mainly in Mediterranean countries. However, the lack of information about strawberry tree genetic resources in Mediterranean countries is a major cause of its low exploitation by breeders. For a practical use and exploitation of the strawberry tree native germplasm, phenological, morphological, and biochemical characterization of the plant is essential. In this study, some important phenological, morphological, and biochemical characteristics of sixteen local strawberry tree genotypes were determined. Significant variations (p < 0.05) were observed in most of the investigated phenological, morphological, and biochemical traits of the genotypes. The genotypes were harvested between 2–21 November. The fruit weight and the number of fruits per cluster of the genotypes varied from 3.89 to 6.86 g and 3.61 to 7.94, respectively. Vitamin C and total dietary fiber contents of genotypes were found quite variable, ranging from 58 to 93 mg/100 g and 7.04 to 12.36 g/100 g, respectively. The fruits of the strawberry tree include mainly fructose and glucose rather than sucrose. Local strawberry tree genotypes are found to be promising for further valorization through horticultural characteristics for breeding. Some genotypes had significantly higher fruit weight, vitamin C concentrations, total dietary fiber, and total phenolic concentration and may be good selections for producing health products.

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaicaWilld.) Oak Wood Barrels

2008 ◽  
Vol 56 (19) ◽  
pp. 9046-9055 ◽  
Author(s):  
Brígida Fernández de Simón ◽  
Estrella Cadahía ◽  
Miriam Sanz ◽  
Pilar Poveda ◽  
Silvia Perez-Magariño ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Oak Wood

Characterization of intergranular cuprous oxide in polycrystalline YBa2Cu3O7-x

1988 ◽  
Vol 46 ◽  
pp. 880-881
Author(s):  
Bradley L. Thiel ◽  
Chan Han R. P. ◽  
Kurosky L. C. Hutter ◽  
I. A. Aksay ◽  
Mehmet Sarikaya
Keyword(s):  
Grain Boundary ◽  
Cuprous Oxide ◽  
Room Temperature ◽  
Boundary Phase ◽  
Spectroscopic Techniques ◽  
Transition Width ◽  
Practical Applications ◽  
Thin Foils ◽  
Superconducting Oxides

The identification of extraneous phases is important in understanding of high Tc superconducting oxides. The spectroscopic techniques commonly used in determining the origin of superconductivity (such as RAMAN, XPS, AES, and EXAFS) are surface-sensitive. Hence a grain boundary phase several nanometers thick could produce irrelevant spectroscopic results and cause erroneous conclusions. The intergranular phases present a major technological consideration for practical applications. In this communication we report the identification of a Cu2O grain boundary phase which forms during the sintering of YBa2Cu3O7-x (1:2:3 compound).Samples are prepared using a mixture of Y2O3. CuO, and BaO2 powders dispersed in ethanol for complete mixing. The pellets pressed at 20,000 psi are heated to 950°C at a rate of 5°C per min, held for 1 hr, and cooled at 1°C per min to room temperature. The samples show a Tc of 91K with a transition width of 2K. In order to prevent damage, a low temperature stage is used in milling to prepare thin foils which are then observed, using a liquid nitrogen holder, in a Philips 430T at 300 kV.

Synthesis and Characterization of Potential and Degraded Impurities of Regadenoson

2020 ◽  
Vol 16 (8) ◽  
pp. 1130-1139
Author(s):  
Singaram Sathiyanarayanan ◽  
Chidambaram Subramanian Venkatesan ◽  
Senthamaraikannan Kabilan
Keyword(s):  
Mass Spectra ◽  
Degradation Products ◽  
Hplc Method ◽  
Forced Degradation ◽  
Spectroscopic Techniques ◽  
A2a Adenosine Receptor ◽  
Degradation Study ◽  
Related Substances ◽  
Adenosine Receptor Agonist

Background: Regadenoson is an A2A adenosine receptor agonist that is a coronary vasodilator and commonly used as a pharmacologic cardiac stressing agents. Methods: HPLC method was used for the analysis of related substances. The degraded impurities during the process were isolated and characterized by IR, Mass and NMR spectral analysis. Results: Forced degradation study of regadenoson under conditions of hydrolysis (neutral, acidic and alkaline) and oxidations suggested in the ICH Q1A(R2) was accomplished. The drug showed significant degradation under all the above conditions. On the whole, five novel degradation products were found under diverse conditions along with process related impurities which were not reported earlier. Conclusion: All the degradation products were well characterized by using advanced spectroscopic techniques like IR, 1H NMR, 13C NMR and Mass spectra. The identification of these impurities will be productive for the quality control during the production and stability behavior of the regadenoson drug substance.

Synthesis of sandwich type acyclic tetra-nuclear silver(I)-N-heterocyclic carbene complexes for wound healing applications

2020 ◽  
Vol 75 (9-10) ◽  
pp. 369-376
Author(s):  
Ayesha Riaz ◽  
Muhammad Adnan Iqbal ◽  
Haq Nawaz Bhatti ◽  
Muhammad Shahid
Keyword(s):  
Alkyl Halides ◽  
Wound Contraction ◽  
Spectroscopic Techniques ◽  
Open Chain ◽  
Standard Drug ◽  
Sandwich Type ◽  
Benzimidazolium Salts ◽  
Multistep Reaction

AbstractTwo meta-xylyl linked tetrakis-benzimidazolium salts (L1-L2) as multidentate ligands and two respective silver complexes (C1 and C2) were synthesized. A multistep reaction was done at room temperature, starting with simple benzimidazole and alkyl halides, going through precursors and salt formation by reflux and finally in situ deprotonation of tetrabenzimidazolium salts with Ag2O to yield respective tetra-nuclear Ag(I)-N-heterocyclic Carbene (NHC) complexes. Propyl and butyl groups were bonded at the terminal positions of tetra-azolium open chain salts. Characterization of compounds was done by analytical and spectroscopic techniques. On the basis of spectroscopic data, a chemical structure with open chains having four Ag(I) ions sandwiched between NHC layers was established. Potential of synthesized complexes (C1 & C2) for wound contraction was evaluated and compared with standard wound contraction gel. Percentage wound contraction of both complexes was found very close to that of standard drug used in parallel.

scholarly journals Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1304
Author(s):  
Francisco Espínola ◽  
Alfonso M. Vidal ◽  
Juan M. Espínola ◽  
Manuel Moya
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Olive Tree ◽  
Extraction Yield ◽  
Point Of View ◽  
Human Consumption ◽  
Analytical Point ◽  
Wild Olive ◽  
Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

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