Search results for "Organic Compounds"
showing 10 items of 271 documents
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
2012
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
2012
Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…
Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments
2012
The aim of this study was to analyze the impact of the water content of wood on the concentrations of volatile compounds which can be extracted after heat treatments. Head Space-Solid Phase Micro Extraction Gas Chromatography coupled to Mass Spectrometry (HS-SPME GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol, guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of heated oak wood samples either previously soaked in hot water or not. Except for eugenol, concentrations of extracted aromas appeared to be lower in soaked woods than in dry woods for temperatures up to 200 °C. If a delaying effect of water could explain s…
Diversité génétique et aromatique de la truffe de Bourgogne
2013
Truffles are ectomycorrhizal Ascomycota fungi belonging to the Tuberaceae family and more specifically to the Tuber genus. More than thirty Tuber species are currently described in Europe. In this thesis, we specifically focused on the Tuber aestivum-uncinatum model. This truffle is commonly called "Burgundy Truffle" and has a gastronomic and cultural interest.The first part of this thesis focused on the taxonomic status of the Burgundy truffle (Tuber uncinatum). For this, we used a multi-marker approach combining several genetic markers commonly used at the interspecific scale. Our analyses showed that the two taxa, Tuber aestivum (summer truffle) and Tuber uncinatum are conspecific.In the…
Grapevine vocs emissions triggered by elicitation –assessment of two french vineyards
2022
International audience; Grapevine foliar volatile organic compounds (VOCs) releases are induced by elicitor applications.Their emissions have been followed along the growing season on two geographically separatedBurgundy and Bordeaux (Chardonnay and Cabernet franc cultivars, respectively) French vineyards. Inyear 2019, fortunately lacking of endogenous disease, VOCs were collected under non-destructivemode, in four hours with SBSE sensors entrapped into a confinement Teflon bag. Then the monitoringof VOCs enables to distinguish between weak (COS-OGA (Bastid©) and CuSO4) and strong elicitors(MeJA).Although monoterpene Ocimenes are constitutively present among the scent of the twovineyards, t…
Photocatalytic oxidation of acetonitrile in gas–solid and liquid–solid regimes
2005
Il programma NON mi ha consentito di scaricare il PDF di questo articolo. Se lo volete ditemi come inviarlo ABSTRACT Photocatalytic degradation of acetonitrile was carried out in both gas–solid and liquid–solid regimes using two commercial TiO2 catalysts (Merck and Degussa P25). For the gas–solid regime, a continuous annular photoreactor was used. The influence on photodegradation kinetics of the gas flow rate and concentrations of acetonitrile, oxygen, and water was investigated. Acetonitrile degradation products detected in the gas phase included carbon dioxide and hydrogen cyanide. The same photoactivity was exhibited in the presence and in the absence of water vapour. The liquid–solid reg…
Control of volatile organic compounds from air emissions by anaerobic bioscrubber: process performance and process simulation
2017
La contaminación atmosférica es un problema para la salud humana y para el medio ambiente. Dentro de los posibles contaminantes atmosféricos, los compuestos orgánicos volátiles son una de las causas asociadas al empeoramiento de la calidad ambiental. Una gran parte de estos compuestos son emitidos a la atmosfera por industrias que utilizan disolventes en su proceso productivo, estando reguladas estas emisiones industriales por la Directiva Europea de Emisiones Industriales (2010/75/EU). La industria flexográfica es uno de los sectores industriales afectados por esta normativa y, por tanto, deben de reducir sus emisiones. Estas industrias pueden enfocar la reducción de los compuestos orgánic…
Pharmacogenomic identification of small molecules for lineage specific manipulation of subventricular zone germinal activity
2017
Strategies for promoting neural regeneration are hindered by the difficulty of manipulating desired neural fates in the brain without complex genetic methods. The subventricular zone (SVZ) is the largest germinal zone of the forebrain and is responsible for the lifelong generation of interneuron subtypes and oligodendrocytes. Here, we have performed a bioinformatics analysis of the transcriptome of dorsal and lateral SVZ in early postnatal mice, including neural stem cells (NSCs) and their immediate progenies, which generate distinct neural lineages. We identified multiple signaling pathways that trigger distinct downstream transcriptional networks to regulate the diversity of neural cells …
Untargeted metabolomics of rind essential oils allowed to differentiate two closely related clementine varieties
2021
[EN] Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two di…
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits
2020
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…