Breba Fruits Characterization from Four Varieties (Ficus carica L.) with Important Commercial Interest in Spain

Although most of the published articles generalize with the fruit of the fig tree (Ficus carica L.), the differentiation between fig and breba is increasingly common in the bibliography. In this regard, keep in mind that the fig tree generally produces two crops a year, the parthenocarpic breba, also called as early fig, and the main non-parthenocarpic crop, the fig proper. In this study, four brebas varieties (‘Colar’, ‘SuperFig1’, ‘Cuello de Dama Negro’ and ‘San Antonio’) were selected in order to identify compositional, nutritional, and chemical diversity. These varieties were chosen for their commercial relevance in Spain. Color (internal and external), fruit and peel weight, size, pH, total soluble solids (TSS), titratable acidity (TA), maturity index (MI), sugar, and organic content were determined for all the breba fruits samples. In addition, polyphenolic profile, amino acids, and volatile aromatic compounds were also identified. The varieties ‘Colar’ and ‘SuperFig1’ showed the highest fruit weight and size, while ‘Cuello de Dama Negro’ presented the higher pulp yield. The higher organic acid and sugar contents were determined for ‘SuperFig1’ and ‘Cuello de Dama Negro’, respectively. Although in low concentrations, the phenolic compound quercetin 3-(6-O-acetyl-beta-glucoside) and the amino acid tyrosine were only detected in the ‘’Cuello de Dama Negra’ and ‘SuperFig1’ fruits, respectively. Of the eighty volatile aromatic compounds identified, only eight were common in four varieties. An important knowledge gap was identified in relation to the characterization of the two Ficus carica L. crops, that is, the differentiation and specification in the literature when working with brebas and/or figs.

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of ethyl acetate, whereas Hanseniaspora vineae G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains.

Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and the effects of climate change, such as increases in ambient temperature and drought. In this study, a low-cost and portable electronic nose (e-nose) was used to assess wines produced from grapevines exposed to different levels of smoke contamination. Readings from the e-nose were then used as inputs to develop two machine learning models based on artificial neural networks. Results showed that regression Model 1 displayed high accuracy in predicting the levels of volatile aromatic compounds in wine (R = 0.99). On the other hand, Model 2 also had high accuracy in predicting smoke aroma intensity from sensory evaluation (R = 0.97). Descriptive sensory analysis showed high levels of smoke taint aromas in the high-density smoke-exposed wine sample (HS), followed by the high-density smoke exposure with in-canopy misting treatment (HSM). Principal component analysis further showed that the HS treatment was associated with smoke aroma intensity, while results from the matrix showed significant negative correlations (p < 0.05) were observed between ammonia gas (sensor MQ137) and the volatile aromatic compounds octanoic acid, ethyl ester (r = −0.93), decanoic acid, ethyl ester (r = −0.94), and octanoic acid, 3-methylbutyl ester (r = −0.89). The two models developed in this study may offer winemakers a rapid, cost-effective, and non-destructive tool for assessing levels of volatile aromatic compounds and the aroma qualities of wine for decision making.

Inclusive Scenario of Natural Products Obtained From Agar Plant (Aquilaria SP.) In Bangladesh- A Review

Agarwood is the resinous heartwood obtained from the injured parts of trees under Thymelaeaceae family particularly from Aquilaria species. Agarwood is considered as the most prized non-timber forest product (NTFP) used in attars as well as medicines. Quality of agarwood is the determiner for defining its commercial value. Different countries use different grading system to explain the quality of agarwood. In Bangladesh, more than 45 compounds have been identified so far, mostly sesquiterpenoids, alkanes, fatty acid and other volatile aromatic compounds that are responsible for its fragrance and high prices. Ether extract, total phenolic contents, flavonoid, antioxidant and microbiological tests have shown tremendous positive results. Chemical profiling of agar products is the best identified using GC-MS technique by the various authors. Present review discusses the full scenario of Aquilaria production, inoculation, extraction methods, determination of agarwood quality and chemical constituents of agar oils and possibilities and barriers of this industry in Bangladesh. J. Bio-Sci. 29(2): 151-173, 2021 (December)

Profiling of volatile compounds with characteristic odors in Bambusa oldhamii shoots from Taiwan

This study focuses on volatile aromatic constituents extracted using solid-phase microextraction (SPME) from underground and aboveground Bambusa oldhamii shoots. Analysis was conducted using the extracts after heating at various temperatures and for various durations. Results of gas chromatography-mass spectrometry (GC-MS) revealed six SPME-extracted volatile aromatic compounds in underground B. oldhamii shoots and eleven in aboveground B. oldhamii shoots. Methyl salicylate with a characteristic mint aroma and methoxy-phenyl oxime that gives a smell of fresh shrimp and crabs are the main volatile compounds found in underground and aboveground shoots of B. oldhamii, respectively. Moreover, the two types of shoots tested also contain volatile compounds including fatty acids: n-hexadecanoic acid (27.94%) and aliphatic aldehyde: trans-2-nonenal (16.31%), respectively. The GC-MS analysis of underground and aboveground B. oldhamii shoots steamed at 100 C for 60 min revealed n-hexadecanoic acid as the main fatty acid compound.

The Chocolate Conching Technique and Its Impact on Physicochemical Properties: A Mini-Review

Conching has been essential in the chocolate processing process because it results in a smooth choco masswith a distinctive aroma and taste. The process goes through three distinct phases: dry, pasty/ plastic, and liquid. Each of these stages affects the chocolate's flavor, flow properties, color, and texture. Variations in conching time and temperature resulted in differences in viscosity, texture, and flavor. Conching causes the solid particles to coat the fat phase, altering the chocolate's flow properties. The viscosity decreased as the sugar particle layer and cocoa mass increased, reducing particle interaction. The presence of components such as pyrazine, phenolic acid, and caffeine contributes to the flavor of chocolate.Meanwhile, volatile aromatic compounds and macromolecules such as carbohydrates and proteins degraded into amino acids influence the aroma of chocolate. Solid particles can be coated with the fat phase during conching to alter the chocolate's flow properties. Temp and conching duration parameters influencethe chocolate's hardness. Furthermore, the oxidation and emulsification of tannins cause color changes. Conching effects on various physicochemical characteristics that affect the quality of chocolate, including flavor, flow properties, color, and texture., are discussed in this review

Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

Fast HILIC Method for Separation and Quantification of Non-Volatile Aromatic Compounds and Monosaccharides from Willow (Salix sp.) Bark Extract

Willow bark water extracts contain a mixture of chemically heterogeneous compounds. Fast screening techniques of the extracts are often needed to obtain information on the profile of bioactive and/or other valuable components in the extract. This is, however, a challenging task due to the different chemical structures of the components. Willow bark extract from the hybrid Karin contains several bioactive compounds such as aromatic picein, triandrin, and (+)-catechin. Willow bark extract also contains significant amounts of the monosaccharides fructose and glucose. Here, we demonstrate the applicability of hydrophilic interaction liquid chromatography, coupled with evaporative light scattering and ultraviolet detectors, for the simultaneous separation and quantification of major aromatic compounds and monosaccharides from the willow bark extract. The ternary eluent mixture consisting of acetonitrile, water, and methanol enabled the baseline separation of the main components in the extract in a short analysis time, which makes this method ideal for fast screening of the plant extracts and investigating the purity of fractionated bioactive compounds.

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.