scholarly journals Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1280
Author(s):  
Issmail Nounah ◽  
Malika Chbani ◽  
Bertrand Matthäus ◽  
Zoubida Charrouf ◽  
Ahmed Hajib ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Seed Oil ◽  
Dynamic Headspace ◽  
Active Compounds ◽  
Opuntia Ficus Indica ◽  
Volatile Aroma ◽  
Seed Roasting ◽  
Headspace Gc ◽  
Roasting Time

Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.

Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase

2001 ◽  
Vol 7 (2) ◽  
pp. 131-139 ◽  
Author(s):  
R. G. Mariaca ◽  
E. Fernandez-Garcia ◽  
A. F. Mohedano ◽  
M. Nufiez
Keyword(s):  
Volatile Compounds ◽  
Cysteine Proteinase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Minor Components ◽  
Dynamic Headspace ◽  
Ewe's Milk ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds ◽  
Hard Cheese

A dynamic headspace technique (purge and trap) coupled to gas chromatography-mass spectrometry was used for the study of the volatile fraction of pasteurized ewe's milk cheese. The effect of the addition of the cysteine proteinase of Micrococcus sp. INIA 528 to milk on the formation of volatile aroma compounds in cheese was also evaluated. Forty-five compounds, in total, were identified, including hydrocarbons, alcohols, ketones, aldehydes, esters, terpenes and sulfur compounds. The abundance of most volatile compounds increased significantly (P < 0.05) with ripening time, except those of ethanol and 2,3-butanedione which decreased. Acetaldehyde and some minor components did not vary remarkably during ripening. Acetaldehyde, 2-methyl-I-butanal, 3-methyl-I-butanal, 2-propanol, 2-pentanone and 3-methyl-3-buten-1-ol were the only compounds affected by the addition of cysteine proteinase. The more extensive proteolysis in cheese with cysteine proteinase might have enhanced the formation of volatile compounds derived from amino acids, such as acetaldehyde, 2-methyl-1-butanal and 3-methyl-I-butanal, formed from threonine, isoleucine and leucine breakdown, respectively.

Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey

2001 ◽  
Vol 72 (4) ◽  
pp. 511-520 ◽  
Author(s):  
B.S. Radovic ◽  
M. Careri ◽  
A. Mangia ◽  
M. Musci ◽  
M. Gerboles ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Dynamic Headspace ◽  
Ms Analysis ◽  
Headspace Gc

scholarly journals Demonstrating Pathogenicity of Enterobacter cloacae on Macadamia and Identifying Associated Volatiles of Gray Kernel of Macadamia in Hawaii

Plant Disease ◽  
2007 ◽  
Vol 91 (10) ◽  
pp. 1221-1228 ◽  
Author(s):  
K. A. Nishijima ◽  
M. M. Wall ◽  
M. S. Siderhurst
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Enterobacter Cloacae ◽  
The Other ◽  
Biotic Factors ◽  
Macadamia Integrifolia ◽  
Abiotic And Biotic Factors ◽  
Foul Odor ◽  
Important Disease

Gray kernel is an important disease of macadamia (Macadamia integrifolia) that affects the quality of kernels, causing gray discoloration and a permeating, foul odor. Gray kernel symptoms were produced in raw, in-shell kernels of three cultivars of macadamia that were inoculated with strains of Enterobacter cloacae. Koch's postulates were fulfilled for three strains, demonstrating that E. cloacae is a causal agent of gray kernel. An inoculation protocol was developed to consistently reproduce gray kernel symptoms. Among the E. cloacae strains studied, macadamia strain LK 0802-3 and ginger strain B193-3 produced the highest incidences of disease (65 and 40%, respectively). The other macadamia strain, KN 04-2, produced gray kernel in 21.7% of inoculated nuts. Control treatments had 1.7% gray kernel symptoms. Some abiotic and biotic factors that affected incidence of gray kernel in inoculated kernels were identified. Volatiles of gray and nongray kernel samples also were analyzed. Ethanol and acetic acid were present in nongray and gray kernel samples, whereas volatiles from gray kernel samples included the additional compounds, 3-hydroxy-2-butanone (acetoin), 2,3-butanediol, phenol, and 2-methoxyphenol (guaiacol). This is believed to be the first report of the identification of volatile compounds associated with gray kernel.

scholarly journals Studies Regarding the Main Compositional Parameters and Some Volatile Compounds in Spirits from Iaşi Vineyard

2017 ◽  
Vol 74 (2) ◽  
pp. 137
Author(s):  
Lucia Cintia COLIBABA ◽  
Stefan TUDOSE-SANDU-VILLE ◽  
Camelia LUCHIAN ◽  
Andreea POPIRDA ◽  
Marius NICULAUA ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Octanoic Acid ◽  
Short Chain Fatty Acids ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Experimental Protocol ◽  
Republic Of Moldova ◽  
The Republic ◽  
Alcoholic Strength

The distillates obtained from wine, both raw and aged, are highly appreciated alcoholic beverages due to the refinement and fineness that characterizes them. Romania’s viticultural conditions are very favourable for these products - which in the last centuries have made regions such as Cognac and Armagnac in France famous. In Romania the aged distillate of wine is called “vinars” and in the Republic of Moldova it is named “divin”. This study analyses how the main compositional parameters and volatile compounds are influenced by the raw material wine, distillation technology, distillation steps, removal of the lower-quality fractions (heads and tails). The raw material used to make the distillates was a mixture of two wines of Fetească albă and Fetească regală, harvest of 2015, from Iasi vineyard. The proposed experimental protocol consisted of the double distillation of a volume of 1000 L of raw material. For the distillation, a simple copper distillery with a deflector was used. From each 10 L of distillate obtained, samples were taken and analysed via gas-chromatography.In the first and second distillation, the largest amounts of acetic acid are found in the head. The highest concentrations of octanoic acid are recorded in tails, as does hexanoic acid. The product obtained after the first distillation recorded an average alcoholic strength of 33.5% vol, which increased after the second distillation, so that the final distillate has an alcoholic strength of 58.5% vol. Concerning the acid profile, the following can be concluded: Acetic acid can be considerably diminished with the removal of the head fractions; Octanoic, hexanoic and decanoic acids fall into the class of short chain fatty acids, can affect the organoleptic qualities but are easily esterify the resulting compounds giving pleasing odour; aging in oak or mulberry wood barrels of crude distillates to achieve the maximum potential is recommended.

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