Search results for "Nonanal"
showing 10 items of 12 documents
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
2019
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, be…
Impact of the invasive painted bug, Bagrada hilaris on physiological traits of its host Brassica oleracea var botrytis
2017
Bagrada hilaris is a herbivorous insect native of Asia and Africa, which has invaded southern Europe and North America where it causes major damage to cole crops. Laboratory experiments were conducted to assess how the infestation of this invasive species damages the host Brassica oleracea var botrytis, and to evaluate the interaction between plant emission of volatile organic compounds (VOC) and B. hilaris adults. Plant responses to insect feeding were evaluated through changes in photosynthesis, stomatal conductance, VOC emission, and visual damage on leaves. The impact of B. hilaris was compared with that of Nezara viridula, a polyphagous species distributed worldwide. Plant VOC role in …
The Volatilomic Footprints of Human HGC-27 and CLS-145 Gastric Cancer Cell Lines
2021
The presence of certain volatile biomarkers in the breath of patients with gastric cancer has been reported by several studies; however, the origin of these compounds remains controversial. In vitro studies, involving gastric cancer cells may address this problem and aid in revealing the biochemical pathways underlying the production and metabolism of gastric cancer volatile indicators. Gas chromatography with mass spectrometric detection, coupled with headspace needle trap extraction as the pre-concentration technique, has been applied to map the volatilomic footprints of human HGC-27 and CLS-145 gastric cancer cell lines and normal Human Stomach Epithelial Cells (HSEC). In total, 27 volat…
Volatile compounds of flowers and leaves of Sideritis italica (Miller)Greuter et Burdet (Lamiaceae), a plant used as mountain tea
2010
Sideritis italica (Miller) Greuter et Burdet (Lamiaceae), widely used in ethnopharmacological medicine, occurs in Southern Italy and Sicily. The phytochemical composition of the essential oils of S. italica flowers and leaves, harvested in Piano Battaglia (Sicily), was analysed by GC and GC-MS. Of the 51 compounds, 43 in the oil from flowers and 29 in the oil from leaves were identified. Kaur-15-ene (20.0%) was recognised as the main constituent of the oil from flowers, together with beta-cubebene (12.1%), beta-pinene (8.5%), (Z)-nuciferol (6.5%), tricyclene (4.5%) and alpha-bisabolol (4.0%). In the oil from leaves, p-methoxyacetophenone (26.0%) prevailed, as did hexadecanoic acid (21.3%), …
Volatile compounds extracted from polypropylene pellets by hot water: influence of the level of the peroxide agents
1992
To improve the quality level of plastic packaging materials, we determined the influence of chemical degradation of polypropylene (PP) upon the amount of volatile components extracted by hot water from PP pellets. Two formulations were analyzed and compared: PP CR (degraded) and PP (not degraded). After Likens-Nickerson's extraction of the pellets and concentration of the extract, an HPLC fractionation was made to collect three fractions of different poiarities: a pentane (A), a dichloromethane (B), and an ether (C) fraction. Fractions (B) and (C) were olfactively evaluated by GC sniffing to be most interesting. Their analysis by GC/MS coupling allowed the identification of different compon…
Production of the Sicilian distillate “ Spiritu re fascitrari ” from honey by-products: An interesting source of yeast diversity
2017
The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of traditional process of honey production. Although some alcoholic fermentation of honey based products have been described, the present research represents the first investigation on the yeast ecology and the physico-chemical characteristics of honey by-products subjected to an alcoholic fermentation followed by distillation. All samples collected during manufacturing process were analysed for the count of total, osmophilic and osmotolerant yeasts. The honeycombs and equipment surfaces showed the presence of yeasts that was 1.7 and 1.1 Log (CFU/mL), respectively. After enrichment, yeast popula…
Footprint of carbonyl compounds in hand scent by in-tube solid-phase microextraction coupled to nano-liquid chromatography/diode array detection
2019
Abstract In the present work, the footprint of carbonyl compounds in hand scent was achieved by a miniaturized method consisting of sampling with cotton gauze, extraction and derivatization using 2,4-dinitrophenylhydrazine (DNPH) and preconcentration, separation and detection by in-tube solid-phase microextraction (IT-SPME) coupled to nano-liquid chromatography/Uv–vis diode array detection. The coupling IT-SPME-nanoLC-DAD was solved by using a two-valve system: the first valve for loading the sample and the second one to perform IT-SPME. To this aim, a nanoparticle-based capillary column was employed. Firstly, the transfer time from the load loop to the NP-based capillary column in the IT-S…
The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products
2013
Five plant sterol (PS)-enriched dairy products from the Spanish market were characterised for fatty acids (FA), volatile compounds and lipid stability. The ingredients used for PS enrichment by the food industry may come from different sources, thus influencing the composition and stability of the lipid fraction. In this study, the FA profile proved highly variable among samples, not agreeing with the nutritional labelling of the products. The volatile profile was characterised. A total of 55 volatile compounds were identified in the samples by GC–MS. Concentrations of hexanal (from 1.1 to 7.5 ng/g), nonanal (from 0.9 to 1.2 ng/g) and decane (from n.d. to 11.9 ng/g) indicated a low lipid ox…
Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry
1993
SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…
Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis
1994
SummaryThe odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate we…