Search results for "Volatile Compounds"

Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and chang…

2019

The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules beha…

Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis

2019

The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red…

CHEMICAL AND BOTANICAL CHARACTERIZATION OF A ROSMARINUS OFFICINALIS L. BIOTYPE FROM SICILY

2006

Rosemary (Rosmarinus officinalis L.) is widely cultivated all over the world as ornamental and aromatic plant. Today, the interest towards its cultivation is strongly arising, due to the many biological activities exerted by the essential oil extracted from its leaves and flowers. Which compounds confer to Rosemary's essential oil its properties is still unclear, but it seems likely that these effects must be attributed to a mixture of different principles, acting contemporarily and synergically. The diverse composition of the essential oils of Rosemary's ecotypes coming from different geographical areas could be the reason of their various level of activity. With the aim of obtaining furth…

Single sensillum responses in Trissolcus basalis females to companion plant volatiles

2016

In food resources location and selection, parasitoid females spend considerable time examining the substrate with their antennae, where chemosensory, mechanosensory and thermo-hygroreceptive sensilla exist. Olfaction and perception of plant volatiles play a basic role in recognition of nutritional resources. For Trissolcus basalis, an egg parasitoid of the green stink bug Nezara viridula, previous electroantennography and behavioural experiments tested the parasitoid’s response to extracted headspace volatiles and a synthetic blend of buckwheat volatiles indicated that T. basalis females have sensitive and selective olfactory responses some major buckwheat, Fagopyrum esculentum, flower vola…

Variations in the volatile compounds of a Fennel (Foeniculum vulgare Mill.) variety grown in a semi-arid Mediterranean environment

2005

Fennel is an industrial source of anethole but, recently, further interest has came from the suggested possibility of many industrial uses of this plant. The volatile substances from the seeds of fennel grown in Sparacia (Cammarata - AG - Sicily; 37° 38' N; 13° 46' E) have been investigated and compared on a statistical base with previously reported data. The variety grown in Sparacia fall into the "high fenchone" chemovariety. The substances alpha-toluene, alpha-terpinene, beta-phellandrene + limonene and camphene appear the components most sensitive to environment and grow condition modifications. Fennel is an industrial source of anethole but, recently, further interest has come from the…

Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily

In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…

Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) for the study of the aromatic potential of bakery starter strains

2016

Translational diffusion coefficients of volatile compounds in various aqueous solutions at low and subzero temperatures.

2005

International audience; Translational diffusion coefficients (D(12)) of volatile compounds were measured in model media with the profile concentration method. The influence of sample temperature (from 25 to -10 degrees C) was studied on translational diffusion in sucrose or maltodextrin solutions at various concentrations. Results show that diffusivity of volatile compounds in sucrose solutions is controlled by temperature, molecule size, and the viscosity of the liquid phase as expected with the Stokes-Einstein equation; moreover, physicochemical interactions between volatile compounds and the medium are determinant for diffusion estimation. At negative temperature, the winding path induce…

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 …