Search results for "volatile compound"
showing 10 items of 70 documents
Essential Oils and Pure Volatile Compounds as Potential Drugs in Alzheimer's Disease Therapy: An Updated Review of the Literature
2016
Background: The use of aromatic plants to relief different illness is not a new therapy. Actually aromatic plants have been used for many centuries by different cultures around the world. Pharmacological studies provide scientific support to the traditional use of aromatic medicinal plants and aromatherapy; nevertheless, more clinical trials are required regarding to their effectiveness in order to establish a guidance for their use in routine healthcare. Moreover, modern medicine in studies about olfactory function has attained great achievements and got Nobel Prize in 2004. These new searches have obviously fueled interest in the essential oils and volatile compounds of natural origin. Se…
Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils
2016
Abstract The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentration on the physicochemical characteristics and nutraceutical properties of EVOO from the Nocellara del Belice olives. The acidic compounds were related to the concentration of the oxygen presented in the machine headspace considering a new software application for the online oxygen management opportunely designed and applicable to all the existing plants. The right timepoint and oxygen concentration of the malaxation process was establ…
An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality
2022
Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating machines to increase income and improve the quality of the final products. In the agro-food sector, there is space for innovation, as it is far behind the industrial sector. This paper reports an industrial-scale study on the application of an innovative system for the extraction of Sicilian EVOO (extra virgin olive oil) to improve both process management and the quality of the product. Based on previous studies, the authors suggested an innovative machine equipped with a SCADA (supervisory control and data acquisition system) for oxygen and process duration monitoring and control. The objective of th…
Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars
2021
Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were ana…
Olive oil mill toward industry 4.0
2021
In recent years many studies have been conducted on olive oil mill and processes for improving extra virgin olive oil (EVOO) quality. The malaxer is the most studied machine among all, it is responsible for malaxation, which represents a very important and critical step in the EVOO extraction process. The processing conditions allowing a selective control of the enzymes represent a crucial point of the oil mechanical extraction process, strictly related to the sensory and healthy quality of EVOO. The authors designed a malaxer prototype provided with a supervisor control acquisition data (SCADA) system for the smart management of the malaxation process to obtain high quality EVOO. The syste…
Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars.
2010
BACKGROUND: In order to reach good fruit quality, apricots require a balance of sugars and acids as well as a strong apricot aroma. In this study, fruit quality of early, intermediate and late apricot cultivars was evaluated by measuring physical, chemical and olfactory attributes. Multivariate analysis of quality and aroma attributes was used to identify groups of similar cultivars and association with ripening season. RESULTS: Physical, chemical and aromatic attributes showed great variation amongcultivars but no relation to ripening season. Aromatic profiles (34 volatiles) of fruit tissues indicated qualitative and quantitative differences among cultivars. Ninfa and Mandorlon were riches…
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
2020
Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…
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…