Search results for "Volatile flavor"

showing 3 items of 3 documents

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

2014

The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artifici…

AdultMaleSalivaVOLATILE FLAVOR RELEASEAroma of wineGAS-CHROMATOGRAPHYWineRETRONASAL AROMAGas Chromatography-Mass SpectrometryMatrix (chemical analysis)Dynamic HS-SPME-GC/MSSOLID-PHASE MICROEXTRACTION[SDV.IDA]Life Sciences [q-bio]/Food engineeringBioreactordynamic HS-SPME-GC/MSHumansARTIFICIAL SALIVASalivaAromaWineVolatile Organic CompoundsChromatographyMatrix compositionbiologyChemistrystatic HS-SPME-GC/MSODORANT CONCENTRATIONREACTION-MASS-SPECTROMETRYfood and beveragesGeneral ChemistryRepeatabilitybiology.organism_classificationSWALLOWING PROCESSAroma release[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitologyaroma releaseIN-MOUTH RELEASEOdorantsMODEL MOUTHFemaleStatic HS-SPME-GC/MSGeneral Agricultural and Biological SciencesJournal of agricultural and food chemistry
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Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom

1993

Abstract Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainly methyl ketones and their corresponding secondary alcohols, fatty acids, and the alcohols 3-methylbutanol, 2-methylpropanol, 3-octanol, and 1-octen-3-ol. Comparison of 10 strains of P. camemberti Thom resulted in their being grouped into 6 aromatic strain groups, This grouping seems to be useful for the selection of strains for cheese making.

ChromatographyStrain (chemistry)biologyChemistryFungi imperfectibiology.organism_classificationMass spectrometryPenicillium camembertiGeneticsVolatile flavorAnimal Science and ZoologyGas chromatographyFood scienceFlavorFood ScienceJournal of Dairy Science
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Volatile profiles of Sicilian prickly pear (Opuntia ficus indica) by SPME-GC/MS analysis

2005

The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions

Solid Phase Microextraction (SPME)volatile flavor profilesSettore CHIM/10 - Chimica Degli Alimentiprickly pearSettore CHIM/06 - Chimica Organicagas-chromatography/mass spectrometry (GC/MS)Opuntia ficus indica
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