Search results for "VOLATILE COMPOUND"
showing 10 items of 70 documents
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
2019
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Noneth…
Chromatographic Profiles of the main Secondary Metabolites in the Monarda fistulosa L. Aerial Part
2021
Two different methods of chromatographic analysis have been used in this study for the phytochemical evaluation of main secondary metabolites in the aerial part of bee balm (Monarda fistulosa L.) as the non-officinal medicinal plant of the Lamiaceae Martinov family. The high performance thin layer chromatography (HPTLC) fingerprinting method was developed for the qualitative analyses of phenolic and non-polar compounds in the bee balm herb after its maceration in the solvents of different polarity. Such polyphenols as rosmarinic, caffeic and chlorogenic acids were authentically identified in the methanol extract of herb using HPTLC. Aromatic monoterpenoid thymol was identified by the HPTLC …
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
2017
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …
The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries
2011
Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…
Application of high Power ultrasounds during red wine vinification
2017
[EN] Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, som…
A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability
2013
http://www.sciencedirect.com/science/article/pii/S0963996913003736; International audience; Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-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 series of slices representative of the first 8 mm of the wood facing the IR source. Results…
Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder
2010
www.elsevier.com/locate/foodchem ; FSTA:2010-Sp0197; International audience; Delipidation was studied as a way to dearomatise a non-conventional protein powder obtained from Eisenia foetida earthworms. In the first step, we studied the impact of several factors such as solvent type, extraction method and particle size on the yield of extracted lipids. Lipid extraction from samples was considerably improved using an ultrasound method with a chloroform/methanol mixture and small particle size. In the second step, the volatile compounds were extracted from the delipidated protein powder by the SAFE extraction method and by the HS-SPME method, and were further analysed by GC-MS. The chloroform/…
Interactions between aroma compounds and food matrix
2017
Interactions between aroma compounds and food matrix
Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables
2020
Lactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate i…
Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt
2011
; The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pen…