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

Foods ◽  
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.

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

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
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.

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

2014 ◽  
Vol 64 ◽  
pp. 166-170 ◽  
Author(s):  
B.T. Iamanaka ◽  
A.A. Teixeira ◽  
A.R.R. Teixeira ◽  
E. Vicente ◽  
J.C. Frisvad ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality

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

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

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.

Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

2019 ◽  
Vol 38 (11) ◽  
pp. 1421-1432
Author(s):  
Elenir L. Leobet ◽  
Ellen C. Perin ◽  
José I. C. Fontanini ◽  
Naimara V. Prado ◽  
Sheila R. Oro ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Drying Process ◽  
Instant Coffee

scholarly journals Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

2021 ◽  
Vol 72 ◽  
pp. 105443
Author(s):  
Alexandre José Cichoski ◽  
Jéssica Soares da Silva ◽  
Yasmim Sena Vaz Leães ◽  
Silvino Sasso Robalo ◽  
Bibiana Alves dos Santos ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Ultrasonic Assisted

Formulation and Evaluation of Fenugreek powder as Nutraceutical from seeds of Trigonella foenum graecum

2021 ◽  
pp. 78-80
Author(s):  
Chitra Govind Rajput
Keyword(s):  
Particle Size ◽  
Volatile Compounds ◽  
Test Particle ◽  
Sensory Quality ◽  
Rich Source ◽  
Chemical Test ◽  
Fenugreek Seeds ◽  
Trigonella Foenum Graecum ◽  
The World

Fenugreek seeds are rich source of protein, minerals, vitamins, gum, fiber, alkaloid, flavonoids, saponin and volatile compounds Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. There for in this study we prepared the fenugreek powder as nutraceutical from seeds of Trigonella foenum graecum. It is evaluated for chemical test, particle size.

scholarly journals Olive oil: a review on the identity and quality of olive oils produced in Brazil

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Paula Freitas Filoda ◽  
Fabio Clasen Chaves ◽  
Jessica Fernanda Hoffmann ◽  
Cesar Valmor Rombaldi
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Cultivation Conditions ◽  
Olive Oils

Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this crop has been recently introduced in Brazil, little is known about the performance of cultivars in this region, where investments in this activity have been made. Thus, relevant aspects about the chemical and sensory quality of olive oils are presented and discussed, as well as how these aspects influence the identity of the product.

scholarly journals Análise comparativa do perfil de compostos voláteis pela técnica de HS-SPME em amostras comerciais de chá verde e avaliação do efeito da infusão e da adição de sal

ForScience ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. e00769
Author(s):  
Priscila Ferreira de Sales ◽  
Lidiany Mendonça Zacaroni Lima
Keyword(s):  
Volatile Organic Compounds ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Sensory Quality ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
High Complexity ◽  
Volatile Organic ◽  
Processing Steps

A qualidade sensorial do chá está relacionada com a presença de voláteis que são formados nas etapas do processamento, assim o objetivo desse trabalho consistiu em investigar o perfil de Compostos Orgânicos Voláteis (COV´s) em amostras de chá comerciais com menta (amostra 1) e sem menta (amostras 2 e 3), por meio do emprego da técnica de microextração em fase sólida (SPME) e detecção por Cromatografia Gasosa acoplada à espectrometria de massas (CG-MS). As amostras foram submetidas ao tratamento por infusão, sendo avaliado o efeito da adição de sal (NaCl) para a extração dos compostos. As amostras exibiram uma alta complexidade, sendo detectados aproximadamente 68 compostos.  Empregando o reconhecimento de padrões, o qual envolveu os algoritmos de PCA e HCA, verificou-se que a amostra 1 se diferiu das demais por apresentar picos comuns com maior intensidade e por possuir compostos orgânicos voláteis característicos da referida amostra. Os resultados também permitiram inferir que o efeito dos tratamentos foi mais expressivo nessa amostra, visto que o processo de infusão atuou na diminuição dos compostos voláteis detectados pela técnica. A adição de sal favoreceu a extração dos analitos, em que se verificou que as amostras em infusão com NaCl apresentaram maior similaridade com aquelas na forma comercial. A mesma tendência foi observada nas amostras submetidas aos tratamentos. Palavras-chave: Cromatografia. Extração de analitos. Qualidade sensorial.   Comparative analysis of the profile of volatile compounds by HS-SPME in commercial samples of green tea and assessing the effect of infusion and addition salt Abstract As the sensory quality of the tea is related to the presence of volatile compounds that are formed in the processing steps, the objective of this work was to investigate the profile of volatile organic compounds (VOC's) in commercial mint tea samples (sample 1) and without mint (samples 2 and 3) through the use of microextraction technique of solid phase extraction (SPME) and detection by gas chromatography-mass spectrometry (GC-MS). The samples were subjected to treatment by infusion, being evaluated the effect of the addition of salt (NaCl) for the extraction of compounds. The samples exhibited a high complexity, about 68 compounds were detected. Employing the pattern recognition algorithms which involved PCA and HCA, it was found that sample 1 is differed from the others because it presents common peaks with greater intensity and having volatile organic compounds characteristic of said sample. The results also possible to infer that the treatment effect was more significant in this sample, because the infusion process worked at reduction of volatile compounds. Adding salt favored the extraction of analytes in which it was found that the samples infused with NaCl were similar to those in commercial form. The same trend was observed in all the samples submitted to treatments. Keywords: Chromatography. Extraction of analytes. Sensory quality.

scholarly journals Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

2019 ◽  
Vol 57 (3) ◽  
pp. 408-417 ◽  
Author(s):  
Sonja P. Veljović ◽  
Miona M. Belović ◽  
Vele V. Tešević ◽  
Miomir P. Nikšić ◽  
Predrag V. Vukosavljević ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ganoderma Lucidum ◽  
Sensory Quality ◽  
Ethyl Esters ◽  
Herbal Extract ◽  
Alcoholic Beverages ◽  
Volatile Fraction ◽  
Potential Health ◽  
Medicinal Fungus

The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6–18.3), significantly better than the spirits without any additions (16.1–16.9).

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