scholarly journals Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4456 ◽  
Author(s):  
Jie Sun ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Haitao Chen ◽  
Ning Zhang ◽  
...  
Keyword(s):  
Initial Temperature ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Diallyl Disulfide ◽  
Least Squares Regression ◽  
Frying Temperature ◽  
Final Temperature ◽  
Dimethyl Trisulfide ◽  
Garlic Oil ◽  
Frying Process

Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.

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 Determination of Organosulfides from Onion Oil

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 884 ◽  
Author(s):  
Maranda S. Cantrell ◽  
Jared T. Seale ◽  
Sergio A. Arispe ◽  
Owen M. McDougal
Keyword(s):  
Diethyl Ether ◽  
Steam Distillation ◽  
Extraction Efficiency ◽  
Agricultural Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Diallyl Disulfide ◽  
Reference Standard ◽  
Internal Reference ◽  
Internal Reference Standard

Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3–5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of Allium spp.

scholarly journals Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles

2010 ◽  
Vol 101 (1) ◽  
pp. 89-97 ◽  
Author(s):  
R.S. Mann ◽  
R.L. Rouseff ◽  
J.M. Smoot ◽  
W.S. Castle ◽  
L.L. Stelinski
Keyword(s):  
Essential Oil ◽  
Plant Volatiles ◽  
Dimethyl Disulfide ◽  
Gas Chromatography Mass Spectrometry ◽  
Asian Citrus Psyllid ◽  
Diaphorina Citri ◽  
Dimethyl Trisulfide ◽  
Leaf Volatiles ◽  
Sulfur Volatiles ◽  
Clean Air

AbstractThe Asian citrus psyllid, Diaphorina citri Kuwayama, vectors Candidatus Liberibacter asiaticus (Las) and Candidatus Liberibacter americanus (Lam), the presumed causal agents of huanglongbing. D. citri generally rely on olfaction and vision for detection of host cues. Plant volatiles from Allium spp. (Alliaceae) are known to repel several arthropod species. We examined the effect of garlic chive (A. tuberosum Rottl.) and wild onion (A. canadense L.) volatiles on D. citri behaviour in a two-port divided T-olfactometer. Citrus leaf volatiles attracted significantly more D. citri adults than clean air. Volatiles from crushed garlic chive leaves, garlic chive essential oil, garlic chive plants, wild onion plants and crushed wild onion leaves all repelled D. citri adults when compared with clean air, with the first two being significantly more repellent than the others. However, when tested with citrus volatiles, only crushed garlic chive leaves and garlic chive essential oil were repellent, and crushed wild onions leaves were not.Analysis of the headspace components of crushed garlic chive leaves and garlic chive essential oil by gas chromatography-mass spectrometry revealed that monosulfides, disulfides and trisulfides were the primary sulfur volatiles present. In general, trisulfides (dimethyl trisulfide) inhibited the response of D. citri to citrus volatiles more than disulfides (dimethyl disulfide, allyl methyl disulfide, allyl disulfide). Monosulfides did not affect the behaviour of D. citri adults. A blend of dimethyl trisulfide and dimethyl disulfide in 1:1 ratio showed an additive effect on inhibition of D. citri response to citrus volatiles. The plant volatiles from Allium spp. did not affect the behaviour of the D. citri ecto-parasitoid Tamarixia radiata (Waterston). Thus, Allium spp. or the tri- and di-sulphides could be integrated into management programmes for D. citri without affecting natural enemies.

First Use of Handheld Raman Spectroscopy to Analyze Omega-3 Fatty Acids in Intact Fish Oil Capsules

2019 ◽  
Vol 74 (3) ◽  
pp. 365-371 ◽  
Author(s):  
Daniel Patrick Killeen ◽  
Asli Card ◽  
Keith Christopher Gordon ◽  
Nigel Brian Perry
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Methyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 Fatty Acids ◽  
Least Squares Regression ◽  
Omega 3 ◽  
Raman Spectrometer ◽  
Mean Square Errors ◽  
Ft Raman

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are commercially important omega-3 fatty acids found in fish oils. Here we demonstrate that a handheld Raman spectrometer can be used to quantitate these compounds in intact fish oil capsules, avoiding oxidizing risk. Partial least squares regression models were prepared by relating Raman spectral variance to EPA and DHA concentrations determined using gas chromatography–mass spectrometry (GC-MS) analysis of fatty acid methyl esters in 15 commercial samples containing 145–473 mg g−1 EPA and 101–260 mg·g−1 DHA. Handheld Fourier transform (FT)-Raman models had root mean square errors of cross-validation of 38 mg g−1, 24 mg g−1, and 32 mg·g−1 for EPA, DHA, and EPA+DHA, respectively. Models generated from a benchtop FT-Raman spectrometer had corresponding errors of 32 mg·g−1, 22 mg·g−1, and 26 mg·g−1. By comparison, average standard deviations from triplicate GC-MS analyses were 11 mg·g−1 for EPA and 9 mg·g−1 for DHA.

scholarly journals Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 981
Author(s):  
Antonio Amores-Arrocha ◽  
Pau Sancho-Galán ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Volatile Compounds ◽  
Isoamyl Alcohol ◽  
Sensory Profile ◽  
Nutritional Deficiencies ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Warm Climate ◽  
Wine Quality ◽  
Bee Pollen ◽  
The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

scholarly journals Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 886 ◽  
Author(s):  
Angélica Romero-Medina ◽  
Mirna Estarrón-Espinosa ◽  
José Ramón Verde-Calvo ◽  
Maud Lelièvre-Desmas ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Multiple Factor Analysis ◽  
Craft Beers

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

scholarly journals YIELD OF A PORTABLE SAWMILL AND WOOD DRYING OF Hovenia dulcis IN CONVENTIONAL KILN

FLORESTA ◽  
2018 ◽  
Vol 49 (1) ◽  
pp. 079
Author(s):  
Raquel Marchesan ◽  
Pedro Lício Loiola ◽  
Morgana Cristina França ◽  
Claudio Gumane Francisco Juízo ◽  
Márcio Pereira da Rocha ◽  
...  
Keyword(s):  
Initial Temperature ◽  
Operational Efficiency ◽  
Moisture Loss ◽  
Low Permeability ◽  
Drying Method ◽  
Drying Process ◽  
Diameter Class ◽  
Final Temperature ◽  
Conventional Kiln Drying ◽  
Hovenia Dulcis

The objective of this work was to evaluate the yield of sawn wood and the operational efficiency in the sawing of Hovenia dulcis logs in a portable sawmill, as well as to evaluate the behavior of the wood in conventional kiln drying. For this purpose, five trees were selected, from which 14 logs of 1.8  meters in length were obtained to determine the volume, the yield of two diametric classes (20 to 24 and 24.1 to 28 cm) and the operational efficiency during the sawing of the logs. For the drying process, the parameters of initial temperature, final temperature and drying potential were obtained from the drastic drying method at 100ºC. The yield results showed that there were no statistical differences between the two diametric grades. For operational efficiency, the highest diameter class (1.00m³/worker/day) was higher than the lower diameter class (0.70m²/worker/day). For the drying of Hovenia dulcis wood, it is possible to consider this species as a difficult drying type according to the parameters found for the elaboration of the drying programs. In addition, the moisture loss of the wood occurred slowly due to its low permeability.

scholarly journals Neutrino Cooling of Primordial Hot Regions

Symmetry ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 1442
Author(s):  
Konstantin Belotsky ◽  
Mohamed El Kasmi ◽  
Sergey Rubin
Keyword(s):  
Symmetry Breaking ◽  
Lower Limit ◽  
Particle Concentration ◽  
Initial Temperature ◽  
Nuclear Reactions ◽  
Threshold Effect ◽  
Final Temperature ◽  
Hot Matter ◽  
Density Inhomogeneities

The effect of neutrino cooling of possible primary regions filled by hot matter is discussed. Such regions could be obtained from the primordial density inhomogeneities and survive up to the modern epoch. The inhomogeneities could be caused by a symmetry breaking during the inflationary stage. We show that the final temperature of such region should be ∼10 keV provided that the initial temperature is within the interval 10 keV ÷ 100 MeV. The cooling is realized due to the weak nuclear reactions containing n−p transition. The lower limit 10keV is accounted for by suppression of the reactions rates because of the threshold effect and particle concentration decrease.

scholarly journals Simultaneous Determination of Four Major Constituents of Semen Vaccariae Using HPLC-DAD

2012 ◽  
Vol 7 (9) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Haijiang Zhang ◽  
Wei Yao ◽  
Yunyun Chen ◽  
Peipei He ◽  
Yao Chen ◽  
...  
Keyword(s):  
Quality Control ◽  
Quantitative Analysis ◽  
Simultaneous Determination ◽  
Chromatographic Separation ◽  
Gradient Elution ◽  
Hplc Method ◽  
Frying Temperature ◽  
Simultaneous Quantification ◽  
Frying Process

A simple and reliable HPLC method was developed and validated for the simultaneous quantification of four major constituents in Semen Vaccariae. The chromatographic separation was performed on an Agilent Zorbax SB-C18 column with gradient elution using methanol and water. The calibration curves showed good linearity of R2 > 0.9999 with LOQs (S/N = 10) of 0.20–1.16 μg/mL. The precision was evaluated by intra- and inter-day assays and R.S.D. values were less than 2.09%. The recovery rates were between 97.0% and 105.0%. The developed method was applied to the quantitative analysis of Semen Vaccariae and its stir-fried products. During the stir-frying process, vaccarin degraded and yielded isovitexin-2″- O-arabinoside. The preferable stir-frying temperature is around 120°C. The developed HPLC method can be applied to the quality control of crude and stir-fried Semen Vaccariae.

Sign in / Sign up

Export Citation Format

Share Document