scholarly journals Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 7
Author(s):  
Viktoriia Lutskova ◽  
Irina Martirosyan
Keyword(s):  
Aromatic Compounds ◽  
Sensory Attributes ◽  
Climatic Conditions ◽  
Harvest Date ◽  
Phenyl Acetate ◽  
Ethyl Hexanoate ◽  
Ethyl Octanoate ◽  
Chemical Attributes ◽  
Sensory Parameters ◽  
Grape Varieties

Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.

scholarly journals Deep Learning Techniques for Grape Plant Species Identification in Natural Images

Sensors ◽  
2019 ◽  
Vol 19 (22) ◽  
pp. 4850 ◽  
Author(s):  
Carlos S. Pereira ◽  
Raul Morais ◽  
Manuel J. C. S. Reis
Keyword(s):  
Transfer Learning ◽  
Climatic Conditions ◽  
Fine Tuning ◽  
Variety Identification ◽  
Test Accuracy ◽  
Accuracy Score ◽  
Learning Techniques ◽  
Four Corners ◽  
Integrated Software ◽  
Grape Varieties

Frequently, the vineyards in the Douro Region present multiple grape varieties per parcel and even per row. An automatic algorithm for grape variety identification as an integrated software component was proposed that can be applied, for example, to a robotic harvesting system. However, some issues and constraints in its development were highlighted, namely, the images captured in natural environment, low volume of images, high similarity of the images among different grape varieties, leaf senescence, and significant changes on the grapevine leaf and bunch images in the harvest seasons, mainly due to adverse climatic conditions, diseases, and the presence of pesticides. In this paper, the performance of the transfer learning and fine-tuning techniques based on AlexNet architecture were evaluated when applied to the identification of grape varieties. Two natural vineyard image datasets were captured in different geographical locations and harvest seasons. To generate different datasets for training and classification, some image processing methods, including a proposed four-corners-in-one image warping algorithm, were used. The experimental results, obtained from the application of an AlexNet-based transfer learning scheme and trained on the image dataset pre-processed through the four-corners-in-one method, achieved a test accuracy score of 77.30%. Applying this classifier model, an accuracy of 89.75% on the popular Flavia leaf dataset was reached. The results obtained by the proposed approach are promising and encouraging in helping Douro wine growers in the automatic task of identifying grape varieties.

scholarly journals Influence of harvest date on volatile and sensory profile of vine leaves infusions from two Portuguese red grape varieties

2017 ◽  
Vol 9 ◽  
pp. 04007
Author(s):  
António M. Jordão ◽  
Ana C. Correia ◽  
Fernando M. Nunes ◽  
Fernanda Cosme
Keyword(s):  
Harvest Date ◽  
Sensory Profile ◽  
Red Grape ◽  
Grape Varieties

scholarly journals ECONOMIC EFFICIENCY OF TABLE GRAPEVINE VARIETIES’ CULTIVATION

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 85-89
Author(s):  
N.A Tikhomirova ◽  
◽  
M.R. Beibulatov ◽  
N.A. Urdenko ◽  
R.A. Buival ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Agricultural Practices ◽  
Climatic Conditions ◽  
Cost Of Care ◽  
Important Condition ◽  
High Productivity ◽  
Care Technology ◽  
The Cost ◽  
Grape Varieties ◽  
Intensive Development

The economic efficiency of the cultivation of grapes as a branch of agriculture depends on the adaptation of grape varieties to the soil and climatic conditions of the place of growth. When developing new agricultural practices and technological solutions for the cultivation of grapes, it is necessary to assess the econom-ic efficiency of the proposed innovative ap-proaches. The cultivation of such grape varie-ties is becoming important and relevant, which, with high productivity and the use of differen-tiated care technology, require minimal costs when servicing the bushes and harvesting. In-creasing labor productivity in the viticulture industry is the most important condition for the intensive development of production. One of these conditions today is the formation of a bush according to the technology element, the shape of a bush AZOS-1, which allows to re-duce the cost of care and harvesting of grapes. The conducted research on the technology of cultivation of table grape varieties in connec-tion with the use of a new form of bush made it possible to economically substantiate the economic efficiency of growing grapes.

Assessment of climatic conditions as driving factors of wine aromatic compounds: a case study from Central Romania

2018 ◽  
Vol 137 (1-2) ◽  
pp. 239-254
Author(s):  
Marioara Costea ◽  
Ecaterina Lengyel ◽  
Diana Stegăruş ◽  
Nicolae Rusan ◽  
Ioan Tăuşan
Keyword(s):  
Aromatic Compounds ◽  
Climatic Conditions ◽  
Driving Factors

scholarly journals Identification of Odor Active Compounds in Physalis peruviana L.

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 245 ◽  
Author(s):  
Małgorzata A. Majcher ◽  
Magdalena Scheibe ◽  
Henryk H. Jeleń
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Active Regions ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Physalis Peruviana ◽  
Ethyl Butanoate ◽  
Ethyl Octanoate ◽  
Quantitative Results

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

scholarly journals Chemical Components of Agarwood (Aquilaria crassna) Essential Oils Grown in Various Regions of Asia

2019 ◽  
Vol 32 (1) ◽  
pp. 36-40 ◽  
Author(s):  
Tran Thi Kim Ngan ◽  
Dinh Thi Thu Thuy ◽  
Tran Thi Tuyen ◽  
Cam Thi Inh ◽  
Hoang Thi Bich ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aromatic Compounds ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Climatic Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Volatile Aromatic Compounds ◽  
Aquilaria Crassna

This study presents a chemometric study on agarwood (Aquilaria crassna) essential oils extracted from selected agarwood samples grown in various regions of Asia. Adopting gas chromatography-mass spectrometry (GC-MS) technique, it was revealed that essential oils, produced by hydrodistillation,constitutes mainly volatile aromatic compounds. Several major components are shared in all samples including dihydro-agarofuran-15-al, jinkoeremol, 10-epi-γ-eudesmol, agarospirol, valerianol, n-hexadecanoic acid, neopetasane and dihydrokaranone. Despite differences in composition, extraction yield and detected constituents found in analyzed samples, characteristic aromatic compounds were abundantly found in the Agarwood essential oil. These discrepancies could be due to cultivation season, climatic conditions and extraction methods. Unambiguous identification of components in agarwood essential oils thereby opens new potential in the application of high-value aromatic compounds in agarwood essential oil in cosmetic products, perfumes, and pharmaceuticals.

scholarly journals Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 54 ◽  
Author(s):  
Federica Bonello ◽  
Maria Cravero ◽  
Valentina Dell’Oro ◽  
Christos Tsolakis ◽  
Aldo Ciambotti
Keyword(s):  
Statistical Analysis ◽  
Geographical Origin ◽  
Central Italy ◽  
Principal Component ◽  
Climatic Conditions ◽  
Sensory Profile ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Sensory Parameters ◽  
Sensory Profiles

NMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions.

Odour-impact compounds of Gorgonzola cheese

2000 ◽  
Vol 67 (2) ◽  
pp. 273-285 ◽  
Author(s):  
LUIGI MOIO ◽  
PAOLA PIOMBINO ◽  
FRANCESCO ADDEO
Keyword(s):  
Aromatic Compounds ◽  
Liquid Extraction ◽  
Neutral Fraction ◽  
Sulphur Compound ◽  
Ethyl Hexanoate ◽  
Liquid Liquid Extraction ◽  
Ethyl Butanoate ◽  
Key Odorants ◽  
Natural Type ◽  
High Resolution Gas Chromatography

Volatile concentrates were obtained by vacuum distillation from both natural and creamy Gorgonzola cheese and isolated by continuous liquid–liquid extraction. Both were analysed by high resolution gas chromatography (HRGC), HRGC–mass spectrometry and HRGC–olfactometry. A total of 63 components were identified in the neutral extract of the natural type (21 esters, 13 ketones, 14 alcohols, 5 aldehydes, 1 sulphur compound, 7 aromatic compounds and 2 terpenes) and 52 in the creamy type (17 esters, 12 ketones, 10 alcohols, 5 aldehydes, 1 sulphur compound, 5 aromatic compounds and 2 terpenes). Ketones, whose major components were 2-nonanone and 2-heptanone, were the predominant constituents of the neutral fraction. By olfactometric analysis of the neutral extracts, 23 odour-impact compounds were found in the natural and 21 in the creamy Gorgonzola cheese. 1-Octen-3-ol, ethyl hexanoate, 2-nonanone, 2-heptanone, 2-heptanol, ethyl butanoate, 2-nonanol and 4-methylanisole were the key odorants of the natural cheese, whereas 2-heptanone, 2-heptanol, ethyl butanoate, 3-methyl thiopropanal and an unidentified constituent with a fruity odour were characteristic of the creamy Gorgonzola cheese. On the basis of high odour unity values, 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole and 2-heptanone were the most important odorants of natural and creamy Gorgonzola cheese aroma.

scholarly journals RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

2021 ◽  
pp. 74-79
Keyword(s):  
Phenolic Compounds ◽  
Chromatographic Separation ◽  
High Performance ◽  
Total Content ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Individual Identification ◽  
Active Components ◽  
Wine Production ◽  
Grape Varieties

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

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