scholarly journals Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5198
Author(s):  
Diego Tomasi ◽  
Andrea Lonardi ◽  
Davide Boscaro ◽  
Tiziana Nardi ◽  
Christine Mayr Marangon ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Traditional System ◽  
Dried Grapes ◽  
Organoleptic Characteristics ◽  
Relative Air Humidity ◽  
Aroma Precursors ◽  
Amarone Wine ◽  
Suitable Environment

In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is performed to concentrate the metabolites in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS)—no temperature modification is to be applied—or, following the traditional methods, in non-controlled environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of secondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and non-controlled (NC) conditions, and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine. Indeed, by the sensory evaluation, wines produced by adopting the NC process were found more harmonious, elegant, and balanced. Finally, we can state how using a traditional system, grapes were characterised by higher levels of VOCs (volatile compounds), whilst wines had a higher and appreciable complexity and finesse.

scholarly journals Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

2021 ◽  
Author(s):  
Diego Tomasi ◽  
Andrea Lonardi ◽  
Davide Boscaro ◽  
Tiziana Nardi ◽  
Christine Mayr Marangon ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Grape Variety ◽  
Dried Grapes ◽  
Organoleptic Characteristics ◽  
Relative Air Humidity ◽  
Condi Tions ◽  
Aroma Precursors ◽  
Amarone Wine ◽  
Suitable Environment

In the Valpolicella area (Verona - Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is followed to have the chemical metabolites concentrate in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone-Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS) – no temperature modification is to be applied – or, following the traditional methods, in open-air natural environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of sec-ondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and not-controlled (NC) condi-tions and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine.

scholarly journals Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Sensors ◽  
2020 ◽  
Vol 20 (19) ◽  
pp. 5624
Author(s):  
Pedro Hernández-Ramos ◽  
Ana María Vivar-Quintana ◽  
Isabel Revilla ◽  
María Inmaculada González-Martín ◽  
Miriam Hernández-Jiménez ◽  
...  
Keyword(s):  
Neural Network ◽  
Nir Spectroscopy ◽  
Sensory Profile ◽  
Training Algorithm ◽  
Ann Model ◽  
Fiber Optic Probe ◽  
Organoleptic Characteristics ◽  
Dry Cured Ham ◽  
Artificial Neural ◽  
Sensory Parameters

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters

scholarly journals Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales

2019 ◽  
Vol 49 (2) ◽  
pp. 235-244
Author(s):  
Ольга Пономарёва ◽  
Olga Ponomareva ◽  
Екатерина Борисова ◽  
Ekaterina Borisova ◽  
Игорь Прохорчик ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Scientific Data ◽  
Lactobacillus Delbrueckii ◽  
Sensory Profile ◽  
Brettanomyces Bruxellensis ◽  
Organoleptic Characteristics ◽  
Grain Products

Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological characteristics of raw materials used in sour ales. The study featured malt, grain products (wheat, corn, rice, barley, rye, and oats), hop, Lactobacillus lactic-acid bacteria, Saccharomyces cerevisiae brewer’s yeast, and Brettanomyces yeast. Sour ales are usually prepared from a combination of different malts, such as Pilsner, Vienna, and Munich. Pilsner is used for malt type, while Munich is mostly employed as a basisfor dark varieties of sour ales. The review presents some of the flavor characteristics of malt types, as well as their recommended content. Unmalted grain products have a significant impact on the technological process and the organoleptic characteristics of acid ales. Unmalted wheat is used for Belgian sour ales, such as Lambic, Fruit Lambic, and Gueuze, in the amount of 30–40%, while 50 % are used in the German variety of Berliner Weiss. In general, the degree of wort pitching for sour ales should not exceed 8-15 IBU, since hop acids kill lactic-acid bacteria. Common hop varieties with a low or medium content of α-acids were found optimal for sour ale production. For example, for Flanders Red Ale, producers most often use one of the best traditional European varieties, namely Saazer (Zatetsky).The following types of homo- and heterofermentative lactic-acid bacteria are recommended for ale production technology: Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, and Lactobacillus plantarum. The aromatic characteristics of the wort fermented with lactic acid bacteria are described in the following terms: bread, yeast, honey, oil, cider, etc. Lactic acid bacteria are used in sour ales production, as well as Brettanomyces yeasts. Currently, brewing widely employstwo types of yeast: Brettanomyces bruxellensis and Brettanomyces anomalus. They give the drink a specific taste and aroma, due to hydroxycinnamic acids (HCAs) and esters (ethyl acetate, ethyl lactate, phenylacetate, etc.). The paper contains some practical recommendations on the use of specific types of raw materials to produce sour ales with a given sensory profile.

scholarly journals Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

2018 ◽  
Vol 6 (2) ◽  
pp. 318-328 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Stratati ◽  
Efthimia Maria Manika ◽  
Victoria Resiti ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Robur ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Total Phenolic ◽  
High Positive Correlation ◽  
Organoleptic Characteristics ◽  
The Impact

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

scholarly journals POSITIVE EXPERIENCE OF ORGANIZING CATERING IN EDUCATION INSTITUTIONS OF PODOLSK

2019 ◽  
pp. 114-120
Author(s):  
Elena N. Myasnikova ◽  
Tatiana V. Zhubreva
Keyword(s):  
Positive Impact ◽  
Education Institution ◽  
Positive Experience ◽  
Retail Sale ◽  
Traditional System ◽  
Healthy Nutrition ◽  
Organoleptic Characteristics ◽  
Traditional Format ◽  
The Russian Federation

Healthy nutrition exerts positive impact on quality of life and life span of people laid during the foundation period of the organism in the children and teenage years, i.e. when all children and teenagers go to pre-school and school. The article provides information about catering organization in education institution in certain entities of the Russian Federation. Catering services rendered in the traditional format used in regions were compared with the board format realized in Moscow and St. Petersburg. Positive sides of the traditional system of catering for children and teenagers in education institutions were illustrated by the work of the Podolsk Group of Catering Services and Whole-Retail Sale. The shift to the centralized making food for supply to education institutions and shutting-down their cooking blocks were recognized as inexpedient. It is grounded by a number of restrictions and problems, including excessive unification of food, impossibility to respond quickly to the customers’ needs and increase in the best-before dates of finished food, which can cause a drop in organoleptic characteristics of food. A threatening problem is security of finished culinary produce, whose infringement, according to RBK, led to food intoxication and serious illnesses in children and teenagers. In this connection the work of the Podolsk administration and the Podolsk Group of Catering Services and Whole-Retail Sale dealing with supply of high quality food can be considered as positive experience.

scholarly journals Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 151 ◽  
Author(s):  
Giuseppe Sortino ◽  
Filippo Saletta ◽  
Stefano Puccio ◽  
Dario Scuderi ◽  
Alessio Allegra ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Sensory Profile ◽  
Peach Fruit ◽  
Organoleptic Characteristics ◽  
Aloe Arborescens

The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

scholarly journals Endophytic Fungi from Terminalia Species: A Comprehensive Review

2019 ◽  
Vol 5 (2) ◽  
pp. 43 ◽  
Author(s):  
Rufin Marie Kouipou Toghueo ◽  
Fabrice Fekam Boyom
Keyword(s):  
Secondary Metabolites ◽  
Endophytic Fungi ◽  
Biological Activities ◽  
Fungal Endophytes ◽  
Structural Complexity ◽  
Chemical Diversity ◽  
Antioxidant Compounds ◽  
Comprehensive Review ◽  
Biological Potential ◽  
Insight Into

Endophytic fungi have proven their usefulness for drug discovery, as suggested by the structural complexity and chemical diversity of their secondary metabolites. The diversity and biological activities of endophytic fungi from the Terminalia species have been reported. Therefore, we set out to discuss the influence of seasons, locations, and even the plant species on the diversity of endophytic fungi, as well as their biological activities and secondary metabolites isolated from potent strains. Our investigation reveals that among the 200–250 Terminalia species reported, only thirteen species have been studied so far for their endophytic fungi content. Overall, more than 47 fungi genera have been reported from the Terminalia species, and metabolites produced by some of these fungi exhibited diverse biological activities including antimicrobial, antioxidant, antimalarial, anti-inflammatory, anti-hypercholesterolemic, anticancer, and biocontrol varieties. Moreover, more than 40 compounds with eighteen newly described secondary metabolites were reported; among these, metabolites are the well-known anticancer drugs, a group that includes taxol, antioxidant compounds, isopestacin, and pestacin. This summary of data illustrates the considerable diversity and biological potential of fungal endophytes of the Terminalia species and gives insight into important findings while paving the way for future investigations.

scholarly journals Genetic analysis of phenylpropanoids and antioxidant capacity in strawberry fruit reveals mQTL hotspots and candidate genes

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Delphine M. Pott ◽  
José G. Vallarino ◽  
Eduardo Cruz-Rus ◽  
Lothar Willmitzer ◽  
José F. Sánchez-Sevilla ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Human Health ◽  
Candidate Genes ◽  
Plant Secondary Metabolites ◽  
Secondary Compounds ◽  
Antioxidant Compounds ◽  
Strawberry Fruit ◽  
Beneficial Effects ◽  
Health Related

AbstractPhenylpropanoids are a large class of plant secondary metabolites, which play essential roles in human health mainly associated with their antioxidant activity. Strawberry (Fragaria × ananassa) is a rich source of phytonutrients, including phenylpropanoids, which have been shown to have beneficial effects on human health. In this study, using the F. × ananassa ‘232’ × ‘1392’ F1 segregating population, we analyzed the genetic control of individual phenylpropanoid metabolites, total polyphenol content (TPC) and antioxidant capacity (TEAC) in strawberry fruit over two seasons. We have identified a total of 7, 9, and 309 quantitative trait loci (QTL) for TPC, TEAC and for 77 polar secondary metabolites, respectively. Hotspots of stable QTL for health-related antioxidant compounds were detected on linkage groups LG IV-3, LG V-2 and V-4, and LG VI-1 and VI-2, where associated markers represent useful targets for marker-assisted selection of new varieties with increased levels of antioxidant secondary compounds. Moreover, differential expression of candidate genes for major and stable mQTLs was studied in fruits of contrasting lines in important flavonoids. Our results indicate that higher expression of FaF3′H, which encodes the flavonoid 3′-hydroxylase, is associated with increased content of these important flavonoids.

scholarly journals cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
Author(s):  
Montserrat Calderón Santoyo ◽  
Paloma Patricia Casas-Junco ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Josué Raymundo Solís-Pacheco ◽  
Blanca Rosa Aguilar-Uscanga ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Total Content ◽  
Input Power ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Roasted Coffee ◽  
Chemical Residues ◽  
Significant Difference

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roasted coffee treated with cold plasma. Cold plasma was generated with a device a discharged dielectric barrier (DBD) at an input power of 30 W and an output voltage of 850 volts, applied at different times with advertising helium gas (1.5 L min-1). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12% reduction of the total content of soluble polyphenols and an increase of 14% in the antioxidant capacity were observed in samples treated with cold plasma.

scholarly journals Ozone and Bioactive Compounds in Grapes and Wine

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2934
Author(s):  
Margherita Modesti ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Andrea Bellincontro ◽  
Chiara Sanmartin
Keyword(s):  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Sensory Quality ◽  
Antioxidant Response ◽  
Ozone Treatment ◽  
Antioxidant Compounds ◽  
Important Benefit ◽  
Health Related ◽  
Abiotic Elicitor ◽  
Living Tissues

Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.

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