scholarly journals Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1148
Author(s):  
Kevin Kantono ◽  
Nazimah Hamid ◽  
Diksha Chadha ◽  
Qianli Ma ◽  
Indrawati Oey ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Careful Consideration ◽  
Least Squares Regression ◽  
Volatile Composition ◽  
Dimethyl Disulphide ◽  
Lamb Meat ◽  
Study Results ◽  
Amino Acid Profiles ◽  
Pre Treatment ◽  
Sensory Responses

The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.

Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
Author(s):  
Fredy Van Wassenhove ◽  
Patrick Dirinck ◽  
Georges Vulsteke ◽  
Niceas Schamp
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Apium Graveolens ◽  
Volatile Components ◽  
Two Dimensional ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Wide Range ◽  
Gas Chromatographic Method ◽  
Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

scholarly journals Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 1000
Author(s):  
Anamaria Călugăr ◽  
Teodora Emilia Coldea ◽  
Carmen Rodica Pop ◽  
Tiberia Ioana Pop ◽  
Anca Cristina Babeș ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ageing Time ◽  
Extraction Process ◽  
White Wine ◽  
Economic Benefits ◽  
Volatile Components ◽  
Least Squares Regression ◽  
Oak Chips ◽  
Level Method ◽  
Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Enhancing Learning Through Reflection– A Case Study of SEEU

SEEU Review ◽  
2017 ◽  
Vol 12 (1) ◽  
pp. 53-68 ◽  
Author(s):  
Brikena Xhaferi ◽  
Gezim Xhaferi
Keyword(s):  
Critical Thinking ◽  
Learning Strategies ◽  
Thinking Skills ◽  
Careful Consideration ◽  
Critical Thinking Skills ◽  
Good Tool ◽  
Self Reflection ◽  
Positive Attitudes ◽  
Study Results ◽  
The Impact

Abstract Learning through reflection is one of the most interesting experiences that students might have. It is considered a very good tool for self-assessing learning. It is believed that “teachers who promote reflective classrooms ensure that students are fully engaged in the process of making meaning” (Costa and Kallick, 2008, para.5). Dewey (1991) was among the first researchers who based his work and research on the positive roles that reflection plays in fostering self-reflection and critical thinking. He has defined it as an active, persistent and careful consideration of any belief. Reflections give students opportunities to think and reflect about their learning and note down the obstacles they might face during this process. The present study aims to investigate the impact of journal writing in promoting critical-thinking skills, and its impact on enhancing learning. The study uses two instruments, a student refection journal and an interview. Also, Marzano’s New Taxonomy of Educational Objectives developed in 2000 was used in the third phase of the study. This Taxonomy contains Three Systems: the Self-system, the Metacognitive system and the Cognitive system. The overall study results show that reflection journals help students to become more independent learners, reflect on their learning experiences and identify the most useful learning strategies. Most importantly, all study participants hold positive attitudes towards reflection and they consider it as a valuable tool which can increase learning.

scholarly journals Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 493
Author(s):  
Kizkitza Insausti ◽  
María T. Murillo-Arbizu ◽  
Olaia Urrutia ◽  
José A. Mendizabal ◽  
María J. Beriain ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Relative Percentage ◽  
Lamb Meat ◽  
Positive Effect ◽  
Percentage Abundance

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.

scholarly journals Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

2019 ◽  
Vol 11 (5) ◽  
pp. 547
Author(s):  
Tintin Rostini ◽  
Danang Biyatmoko ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Chemical Quality ◽  
Lamb Meat ◽  
Test Study ◽  
Randomized Design ◽  
Quality Profile ◽  
Study Results ◽  
Swamp Buffalo ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aims to know the effect of swamp buffalo&rsquo;s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12&plusmn;1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan&rsquo;s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P &lt; 0.05), the lamb meat was physically more tender (P &lt; 0.05). The conclusion is swamp buffalo&rsquo;s rumen liquid could be used to enhance lamb meat quality.

scholarly journals Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 926 ◽  
Author(s):  
Hanán Issa-Issa ◽  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Aneta Wojdyło ◽  
Ángel. A. Carbonell-Barrachina
Keyword(s):  
Young People ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Volatile Composition ◽  
Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

Volatile Composition of Jasonia glutinosa D. C.

2003 ◽  
Vol 58 (11-12) ◽  
pp. 804-806 ◽  
Author(s):  
María Angeles González Romero ◽  
Lucinda Villaescusa Castillo ◽  
Ana María Díaz Lanza ◽  
José María Arribas Bricio ◽  
Cristina A. Soria Monzón ◽  
...  
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Thermal Desorption ◽  
Oil Extraction ◽  
Volatile Fraction ◽  
Volatile Composition ◽  
Fresh Plant ◽  
Direct Thermal Desorption ◽  
Sample Amount

Abstract Using GC-MS the volatile composition of Jasonia glutinosa D. C., was studied by comparing two different methods for the isolation of a volatile fraction: distillation from the fresh plant in order to obtain the essential oil, and direct thermal desorption (DTD). Compared with essential oil extraction the main advantages of the DTD technique are the smaller sample amount required, and the increased range of volatile compounds which can be subsequently analysed by GC-MS.

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