Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate.

Key odorants of juices of pomegranate fruits of Hicaz variety obtained from different juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ) were examined. Processing significantly impacted the volatile compounds. The FrPJ and PPJ samples had higher concentrations of aroma compounds than the FiPJ and CPJ samples.

Characterization of aroma and aroma-active compounds of black carrot ( L. ssp. var. Alef.) pomace by aroma extract dilution analysis.

The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test.

Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools.

In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i bardhë (ShiB), and Cerruje, which are known for their distinctive wines as well as the planted area. A study was conducted to investigate the influence of the territory and vintage on phenolic compounds of single-variety wines from these grape varieties.

The effect of linseed oil/canola oil blend on the coating and thermal properties of waste PET-based alkyd resins.

This study aims to prepare oil-modified alkyd resins using a linseed oil/canola oil (LO/CO) blend and waste PET depolymerization product, suitable for environmentally friendly coating applications. Waste PET flakes obtained from grinding post-consumer water bottles were depolymerized by the aminoglycolysis reaction at high pressure. Raw depolymerization product (DP) was used in the synthesis of four components, 50% oil alkyd resins by monoglyceride method.

Valorization of cocoa, tea and coffee processing by-products-wastes.

The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year.

The Impact of the COVID-19 Pandemic on Urgent Awake Tracheotomies in Adults.

Objective This study aims to investigate the impact of the COVID-19 pandemic on urgent awake tracheotomies (UATs) in adults in a reference center. Methodology During the pandemic (between March 2020 and May 2022) and before the pandemic (between January 2018 and March 2020), medical charts of patients who underwent UATs were reviewed. The analysis focused on demographic characteristics, indications, COVID-19 positivity status, surgical procedures, and complications.

Effect of Encapsulation Techniques on Aroma Retention of L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion.

Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes ( L.) as affected by different cooking methods.

In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols.

GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects.

The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter.

Application of Molecularly Imprinted Polymers for the Detection of Volatile and Off-Odor Compounds in Food Matrices.

Molecularly imprinted polymers (MIPs) are synthetic receptors having specific cavities intended for a template molecule with a retention mechanism that depends on molecular recognition of the targeted constituent. They were initially established for the detection of minor molecules including drugs, pesticides, or pollutants. One of the most remarkable areas where MIPs have potential utilization is in food analysis, especially in terms of volatile compounds which are found in very low concentrations in foods but play a crucial role for consumer preference and acceptance.

Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits.

Background: Citrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits.

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices.

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L.

Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods.

Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated.

Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of . Caner Pomegranate ( L.) Juices Produced from Three Juice Extraction Methods.

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate () juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples.

Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS.

Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively.

Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers.

Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group.

Comprehensive Anatomic and Morphometric Analyses of Triangular Working Zone for Transforaminal Endoscopic Approach in Lumbar Spine: A Fresh Cadaveric Study.

Objective: The aim of this study is to provide essential information for endoscopic transforaminal approach by performing morphometric analysis of the triangular working zone (TWZ) in fresh cadavers.

Methods: Fifteen fresh human cadavers (9 women and 6 men) with no history of spinal surgery were used in this study. Anatomic dissection of 150 foraminal levels were performed.

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.

The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillón volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone.

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( L.) by Aroma Extract Dilution Analysis.

Turkish L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method.

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis.

Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA) was used to determine the relations between cooking processes and fish aroma compounds.

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil.

Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined.

Spinal meningiomas: recurrence in ventrally located individuals on long-term follow-up; a review of 46 operated cases.

Aim: Surgical removal of spinal meningiomas is usually not difficult. In neurosurgical practice, their locations and growing patterns may affect surgical results. Ventrally located and en plaque meningiomas may not be removed totally.