scholarly journals Chemical Composition and Sensory Evaluation of Saffron

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2604
Author(s):  
Stefano Predieri ◽  
Massimiliano Magli ◽  
Edoardo Gatti ◽  
Francesca Camilli ◽  
Pamela Vignolini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
High Performance ◽  
Economic Value ◽  
Multiple Factor Analysis ◽  
Trained Panel ◽  
Chemical Profiles ◽  
Analytical Approaches ◽  
Key Substances

The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry. Safranal concentration and the perceived odour intensity were positively correlated while relationships between picrocrocine and bitter perception were more complex to detect. By correlating (Multiple Factor Analysis) saffron sensorial and chemical profiles, this work aims at improving saffron characterisation while providing better information on the quality of this valuable spice.

scholarly journals High-Performance Methods for Welding Steel P460NL2

2021 ◽  
pp. 21-28
Author(s):  
Marcin Kempa
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Welded Joints ◽  
High Performance ◽  
Comparative Test ◽  
Test Results ◽  
Welding Steel

The article discusses comparative test results concerning two welding methods, i.e. SAW and MAG. The tests involved the making of welded joints in steel P460NL2, the verification of the chemical composition of supplied steel, the comparison of the quality of joints (in accordance with PN-EN ISO 5817) as well as the performance of macroscopic tests and the comparison of mechanical properties and hardness.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

scholarly journals Lamiophlomis rotata Identification via ITS2 Barcode and Quality Evaluation by UPLC-QTOF-MS Couple with Multivariate Analyses

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3289 ◽  
Author(s):  
Wang Jian ◽  
Gao YunLing ◽  
Chen YiLong ◽  
Chen YiWen ◽  
Zhang Yi ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
High Performance ◽  
Multivariate Analyses ◽  
Dna Barcodes ◽  
Multivariate Statistical ◽  
Flight Mass Spectrometry ◽  
Chemical Profiles ◽  
Nj Tree ◽  
First Time

Lamiophlomis rotata (L. rotata), is known as “Daba” in the Tibetan region, Ajuga ovalifolia and Oreosolen wartii have also been utilized as substitutes for “Daba”, however, only L. rotata has been officially listed in the Chinese Pharmacopoeia for hemostasis preparations. To safely apply the traditional uses of the herb, internal transcribed spacer 2 (ITS2) DNA barcodes were employed to discriminate L. rotata from its adulterants. For further evaluation of the quality of different originating habitats, the chemical profiles of 25 samples were determined by ultra-high-performance liquid chromatography coupled with time-of-flight mass spectrometry (UPLC-QTOF-MS) coupled with multivariate analyses. ITS2 DNA barcodes differentiated L. rotata from O. wartii and A. ovalifolia accurately. A neighbor-joining (NJ) tree showed that three origins clustered into three clades. Forty-nine compounds were identified in the total ion current (TIC) profile of L. rotata. Additionally, two pairs of isomers were identified for the first time by using mass spectrometry fragmentation. The differences between the variable habitats were determined by multivariate statistical analysis of the UPLC-QTOF-MS data from 25 specimens. Ten compounds were identified as the characteristic markers distinguishing the sample from four geographical origins. The results also suggest that samples from Qinghai and Sichuan province would be the most suitable choice for traditional prescriptions and preparations.

Quality of Fresh and Processed Red Beet from Organic and Conventional Cultivation

2011 ◽  
Vol 75 (1) ◽  
pp. 125-132 ◽  
Author(s):  
Ryszard Kosson ◽  
Krystyna Elkner ◽  
Anna Szafirowska
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Vegetable Crops ◽  
Organic Systems ◽  
Organic Cultivation ◽  
Red Beet ◽  
Trained Panel ◽  
Positive Effect ◽  
Profiling Analysis

Quality of Fresh and Processed Red Beet from Organic and Conventional CultivationThe aim of this study was to evaluate the biological value of fresh red beet and sensory quality of pickled red beet prepared from roots from organic and conventional cultivation systems. Two cultivars of red beet cv. Czerwona Kula and cv. Opolski were grown by conventional and organic systems in the years 2008-2009 on certificated Experimental Field of Research Institute of Vegetable Crops in Skierniewice. Chemical analyses of fresh red beets were carried out immediately after harvest but the sensory evaluation of pickled beets was carried out by trained panel according to PN-ISO guidelines applying the sensory profiling analysis. Results have shown that the method of cultivation had a positive effect on the chemical composition of fresh roots of red beet. The roots of both cultivars from organic cultivation contained significantly more dry matter, sugars and betanins, and accumulated less nitrate than roots from conventional cultivation. There was no significant effect of cultivar and method of cultivation on the overall sensory quality of pickled red beets. Comparison of sensory evaluation for pickles of two cultivars from organic cultivation showed that canned red beets from cultivar Czerwona Kula characterized by slightly darker color, firmer flesh and more typical taste of red beet as compared to samples from cultivar Opolski. Pickled red beets from conventional cultivation characterized by firmer flesh compared to the pickled beets from organic cultivation, more noticeable taste of pickled cucumbers and flavor of fruit.

scholarly journals Effect of vitamin E on the quality of egg bonylip barb fish Osteochilus vittatus (Valenciennes, 1842)

2020 ◽  
Vol 5 (2) ◽  
pp. 112-116
Author(s):  
Nurbety Tarigan ◽  
Ridwan Affandi ◽  
Firat Meiyasa
Keyword(s):  
Vitamin E ◽  
Chemical Composition ◽  
Total Energy ◽  
Freshwater Fish ◽  
Fish Species ◽  
Egg Quality ◽  
Economic Value ◽  
Dietary Vitamin ◽  
Energy Retention

Bonylip barb Osteochilus vittatus is a local fish species of significant economic value with vast potential in commercial freshwater fish culture. Traditional cultivation methods are currently employed depending on the seeds, although a low hatchery rate is assumed. The purpose of this study, therefore, was to determine the effect of dietary vitamin E on the quality of bonylip barb eggs, with the applied dosage of 0, 125, 250, and 375 mg/kg. Subsequent parameters measured include fecundity, drowned egg percentage, the chemical composition of eggs, and total energy retention. The results showed that several vitamin E doses significantly (P˂0.05) influenced these aforementioned constraints. Furthermore, the application of vitamin E at 375 mg/kg recorded the best dosage to improve egg quality. In addition, the fecundity was estimated at 23.484 grains, and sink egg percentage reached 92.66%, while protein and fat content were 21.43 mg/kg and 27.88%higher compared to the controlled sample. Therefore, It is concluded that the administration of vitamin E in the feed tends to increase egg quality of bonylip barb fish.

Some Characteristics of the Chemical Composition and General Quality of the Red Spanish and PR 1-67 Pineapple Varieties

1969 ◽  
Vol 67 (4) ◽  
pp. 507-513
Author(s):  
N. Díaz ◽  
T. Rodríguez ◽  
I. B. De Caloni
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Life Study ◽  
Milk Clotting ◽  
Overall Acceptability ◽  
Significant Difference ◽  
General Quality

A shelf life study on canned pineapple juices from both cultivars was conducted over an 11-month period. Evaluations were performed monthly. The results indicated no significant differences in chemical characteristics, with the exception of the percentage of total acids, which was about 0.17% higher in PR 1-67. The overall acceptability of the PR 1-67 fresh fruit was ranked significantly higher than that of the Red Spanish variety. The bromelain activity ranged from 3,522 to 685 in milk clotting units/g (M.C.U./g) in the PR 1-67 green and ripe fruits, respectively, and from 2,203 to 805 M.C.U./g in the Red Spanish green and ripe fruits, respectively. These values compare with those reported for Smooth Cayenne, which range from 2,500 to 800 M.C.U./g. The sensory evaluation of canned juices from both varieties showed significant difference at the 5% level for the straight juice from variety PR 1-67, which was ranked inferior. However, when blends of different proportions of this juice with Red Spanish juice were tested, there was a significant increase in the acceptance of these products throughout the entire shelf-life period.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

PKM Kelompok Tani Tan Selo 1 dan Tan Selo 2 Desa Sukomaju Kecamatan Srono Kabupaten Banyuwangi Jawa Timur dalam Meningkatkan Nilai Ekonomis Pisang dan Strategi Pemasarannya

2018 ◽  
Vol 2 (2) ◽  
pp. 73
Author(s):  
Fitri Nurmasari ◽  
Raup Padillah
Keyword(s):  
Community Service ◽  
Online Shopping ◽  
Agricultural Land ◽  
Economic Value ◽  
Marketing Strategies ◽  
Service Programs ◽  
Community Service Programs ◽  
Farmer Groups ◽  
The Village

Banyuwangi Regency is one of the agricultural centers in East Java province and Indonesia. Mostly,Banyuwangi people work as farmers due to the fertil soil and wide amount of agricultural land in Banyuwangi . Thelarge number of people who work as farmers initiating the formation of farmer groups. One of the farmer groups in theSrono sub-district of Banyuwangi is the "Tan Selo 1" farmers group located in the village of Sukomaju and the "TanSelo 2" farmers group in Sukonatar village. The normal average price of one banana bunch in Banyuwangi is between50-60 thousand depending on the type and quality of bananas. Problems arise when the quantity of bananas in the marketarose, the price of 1 bunch of bananas decreases dramatically. The price of 1 bunch which is usually set at 50-60thousand drops drastically to only 20-30 thousand. This is certainly a problem for farmers in the Tan Selo group. The lackof knowledge of Tan Selo farmers about alternative variants of processed banana based products and the lack ofknowledge of the marketing strategies make it hard for the Tan Selo farmers to increase the economic value of bananaswhich have been used as an alternative income for farmers. Therefore, the solutions offered to overcome the problems offarmers include: equipping and improving farmers' knowledge about the variety of processed banana-based foods andtheir marketing strategies, conducting training to make variations on banana-based foods, conducting training oneffective marketing strategies. Overall, a series of community service programs were carried out perfectly as it expected.The percentage of participants' understanding in choosing high quality bananas is 85%, the percentage of participants’ability in processing banana-based foods is 86%, and percentage of participants who successfully sell processed foodproducts by utilizing online shopping sites is 70%

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

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