scholarly journals Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 496
Author(s):  
Florence Malongane ◽  
Lyndy Joy McGaw ◽  
Legesse Kassa Debusho ◽  
Fhatuwani Nixwell Mudau
Keyword(s):  
South Africa ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Sensory Characteristics ◽  
Functional Health ◽  
Compound Identification ◽  
Herbal Tea ◽  
Sensory Panel ◽  
Rooibos Tea ◽  
Mouth Feel

South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.

scholarly journals Papaya (Carica papaya L.) Flavour Profiling

Genes ◽  
2021 ◽  
Vol 12 (9) ◽  
pp. 1416 ◽  
Author(s):  
Ziwei Zhou ◽  
Rebecca Ford ◽  
Ido Bar ◽  
Chutchamas Kanchana-udomkan
Keyword(s):  
Volatile Compound ◽  
Carica Papaya ◽  
Complex Trait ◽  
Initial Step ◽  
Taste Perception ◽  
Sensory Panel ◽  
Panel Testing ◽  
Biochemical Mechanisms ◽  
Selection For ◽  
Mouth Feel

A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya’s taste and aroma, together with ‘mouth feel’, are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour.

The chemistry and sensory characteristics of new herbal tea‐based kombuchas

2021 ◽  
Author(s):  
Jing Zhang ◽  
Joshua Van Mullem ◽  
Disney Ribeiro Dias ◽  
Rosane Freitas Schwan
Keyword(s):  
Sensory Characteristics ◽  
Herbal Tea

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain)

2003 ◽  
Vol 9 (1) ◽  
pp. 33-41 ◽  
Author(s):  
E. García ◽  
J. L. Chacón ◽  
J. Martínez ◽  
P. M. Izquierdo
Keyword(s):  
Volatile Compounds ◽  
Benzyl Alcohol ◽  
Volatile Compound ◽  
The Other ◽  
Optimum Level ◽  
Grape Variety ◽  
La Mancha ◽  
Low Concentrations

Changes in volatile compounds in musts and skins of grapes of Airén, Macabeo and Chardonnay white varieties were determined during ripening. The musts of the Airén variety contained higher concentrations of c-3-hexenol; musts of the Macabeo variety were the richest in t-3-hexenol and 2,4-hexadienal, while the Chardonnay musts stood out for having higher concentrations of benzaldehyde, phenylacetaldehyde and benzyl alcohol. The skins of the three varieties were both qualitatively and quantitatively richer in volatiles than were the musts. The skins of the Airén grapes had the highest levels of nerol. Airén grapes were the only variety in which citronellol was present in the skins. Low concentrations of eugenol were detected in the skins of the Chardonnay grape variety but were not present in the other two varieties. Changes in the concentration of the volatile compounds during ripening were not uniform; this made difficult the determination of the optimum level of ripening for each variety on the basis of the volatile compound content. Nevertheless, results indicated that C6 compounds and terpene concentrations reached a maximum at 6-8 ° Baumé in the Airén grapes and at around 11 ° Baumé in the Chardonnay and Macabeo grapes.

scholarly journals Arbuscular Mycorrhizal Fungi Colonization Promotes Changes in the Volatile Compounds and Enzymatic Activity of Lipoxygenase and Phenylalanine Ammonia Lyase in Piper nigrum L. ‘Bragantina’

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 442 ◽  
Author(s):  
da Trindade ◽  
Almeida ◽  
Xavier ◽  
Lins ◽  
Andrade ◽  
...  
Keyword(s):  
Arbuscular Mycorrhizal Fungi ◽  
Volatile Compounds ◽  
Mycorrhizal Fungi ◽  
Total Phenolic Content ◽  
Volatile Compound ◽  
Phenylalanine Ammonia Lyase ◽  
Phenolic Content ◽  
Arbuscular Mycorrhizal ◽  
Piper Nigrum ◽  
Total Phenolic

Arbuscular mycorrhizal fungi (AMF) have been used to promote numerous benefits to plants. In this study, we evaluated the symbiosis between AMF species (Rhizophagus clarus, Claroideoglomus etunicatum) and Piper nigrum L. ‘Bragantina’. Volatile compounds, lipoxygenase (LOX) and phenylalanine ammonia-lyase (PAL) activities, and total phenolic content were monitored from 1 to 60 days post-inoculation (dpi). Hyphae, arbuscles, and vesicles were observed during the root colonization. In the leaves, AMF induced an increase of sesquiterpene hydrocarbons (54.0%–79.0%) and a decrease of oxygenated sesquiterpenes (41.3%–14.5%) at 7 dpi and 60 dpi (41.8%–21.5%), respectively. Cubenol, the main volatile compound of leaves, showed a significant decrease at 7 dpi (21.5%–0.28%) and 45 dpi (20.4%–18.42%). β-caryophyllene, the major volatile compound of the roots, displayed a significant reduction at 45 dpi (30.0%–20.0%). LOX increased in the roots at 21, 30, and 60 dpi. PAL was higher in leaves during all periods, except at 60 dpi, and increased at 21 and 45 dpi in the roots. The total phenolic content showed a significant increase only in the roots at 30 dpi. The results suggested that AMF provided changes in the secondary metabolism of P. nigrum, inducing its resistance.

scholarly journals Effect of Thidiazuron on Terpene Volatile Constituents and Terpenoid Biosynthesis Pathway Gene Expression of Shine Muscat (Vitis labrusca × V. vinifera) Grape Berries

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2578
Author(s):  
Wu Wang ◽  
Muhammad Khalil-Ur-Rehman ◽  
Ling-Ling Wei ◽  
Niels J. Nieuwenhuizen ◽  
Huan Zheng ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Characteristics ◽  
The Novel ◽  
Terpene Biosynthesis ◽  
Grape Berries ◽  
Fruit Drop ◽  
Pathway Gene ◽  
Negative Effect ◽  
Key Genes ◽  
Almost All

Volatile compounds are considered to be essential for the flavor and aroma quality of grapes. Thidiazuron (TDZ) is a commonly used growth regulator in grape cultivation that stimulates larger berries and prevents fruit drop. This study was conducted to investigate the effect of TDZ on the production of aroma volatiles and to identify the key genes involved in the terpene biosynthesis pathways that are affected by this compound. Treatment with TDZ had a negative effect on the concentration of volatile compounds, especially on monoterpenes, which likely impacts the sensory characteristics of the fruit. The expression analysis of genes related to the monoterpenoid biosynthesis pathways confirmed that treatment with TDZ negatively regulated the key genes DXS1, DXS3, DXR, HDR, VvPNGer and VvPNlinNer1. Specifically, the expression levels of the aforementioned genes were down-regulated in almost all berry development stages in the TDZ-treated samples. The novel results from the present study can be used to aid in the development of food products which maintain the flavor quality and sensory characteristics of grape. Furthermore, these findings can provide the theoretical basis that can help to optimize the utilization of TDZ for the field production of grapes at a commercial scale.

scholarly journals Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5567
Author(s):  
Yuan Liu ◽  
Simin Xiang ◽  
Haipeng Zhang ◽  
Hongyan Zhang ◽  
Cuiyun Wu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Tartaric Acid ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Fruit Size ◽  
Fruit Shape ◽  
Gas Chromatography Mass Spectrometry ◽  
Pear Fruit ◽  
Primary Metabolites ◽  
Mouth Feel

Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.

scholarly journals Volatile Compound Formation During Argan Kernel Roasting

2013 ◽  
Vol 8 (1) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Hanae El Monfalouti ◽  
Zoubida Charrouf ◽  
Manuela Giordano ◽  
Dominique Guillaume ◽  
Badreddine Kartah ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Compound Formation ◽  
Cold Pressing ◽  
Argan Oil ◽  
Different Types ◽  
Roasting Time

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.

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