scholarly journals Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

2016 ◽  
Vol 68 (1) ◽  
pp. 30-38 ◽  
Author(s):  
Eduardo Vela ◽  
Purificación Hernández-Orte ◽  
Eva Castro ◽  
Vicente Ferreira ◽  
Ricardo Lopez
Keyword(s):  
Volatile Compounds ◽  
Sauvignon Blanc

The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc

2020 ◽  
Author(s):  
Sandra D. C. Mendes ◽  
Stefany Grützmann Arcari ◽  
Mauricio Ramirez-Castrillon ◽  
Simone Silmara Werner ◽  
Patricia Valente
Keyword(s):  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Reference Strain ◽  
Octanoic Acid ◽  
Southern Brazil ◽  
Wine Production ◽  
Sauvignon Blanc ◽  
Diethyl Succinate ◽  
Wild Strains ◽  
Regional Character

ABSTRACTSaccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.

Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López
Keyword(s):  
Volatile Compounds ◽  
Antioxidant Profile ◽  
Alnus Acuminata

Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Proteus Mirabilis ◽  
Plant Volatile ◽  
Plant Volatile Compounds

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Green Tea ◽  
Organic Fertilizer

DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

2011 ◽  
Vol 10 (8) ◽  
pp. 1081-1085 ◽  
Author(s):  
Elisabeta Chirila ◽  
Simona Dobrinas ◽  
Elena Paunescu ◽  
Gabriela Stanciu ◽  
Camelia Draghici
Keyword(s):  
Volatile Compounds ◽  
Petrochemical Wastewater

Analysis and Identification of Off-Odor Compounds in Electronic Systems

2006 ◽  
Author(s):  
Mary Ann Nailos ◽  
Dan Stein ◽  
Lawrence T. Nielsen ◽  
Anna Iwasinska
Keyword(s):  
Volatile Compounds ◽  
Electronic Systems ◽  
Detection Thresholds ◽  
Detection And Identification ◽  
Odor Compounds ◽  
Novel Method ◽  
Odor Analysis ◽  
Analytical System ◽  
Task Perception ◽  
Analytical Tools

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.

Influence of Applied Phytosanitary Treatments and Climatic Crop Year on Zinc Content in Wines from Tohani Vineyard

2017 ◽  
Vol 68 (9) ◽  
pp. 2092-2097
Author(s):  
Catalina Calin ◽  
Gina Vasile Scaeteanu ◽  
Roxana Maria Madjar ◽  
Otilia Cangea
Keyword(s):  
Zinc Content ◽  
Soil Samples ◽  
Limit Set ◽  
Red Wines ◽  
Metallic Ions ◽  
Sauvignon Blanc ◽  
Before And After ◽  
Haze Formation ◽  
Zinc Levels ◽  
Concentration Levels

Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.

Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

2010 ◽  
Vol 39 (6) ◽  
pp. 880-886 ◽  
Author(s):  
Hae-Chang Yi ◽  
Sae-Hee Moon ◽  
Jun-Sung Park ◽  
Jee-Won Jung ◽  
Keum-Taek Hwang
Keyword(s):  
Volatile Compounds ◽  
Atmospheric Pressure
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