Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.

This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial yeasts, spontaneous fermentation, molds) were examined. Twelve model mead batches were produced, matured for 12 months, and analyzed using gas chromatography-olfactometry (GC-O) and headspace SPME-GC/MS to identify odor-active compounds.

Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax () Cold-Pressed Oil.

Sprouting of stored oilseeds due to improper storage can lead to quality defects of cold-pressed oils obtained from them. This study aimed to evaluate the effect of seed sprouting on volatile organic compounds (VOCs), aroma-active compounds, and the content of nonvolatile metabolites in cold-pressed false flax oil obtained from sprouted seeds. In this study, 88 unique VOCs were detected in sprouted oils, whereas only 42 were found in the control oils.

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.

Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO). Flavor dilution (FD) factors of identified compounds ranged from 1 to 16,384, compounds with FD factors ≥32 were quantitated by using stable isotopically substituted odorants as internal standards or external standard method, and odor activity values (OAVs) were calculated.

The Combined Effect of Lactic Acid Bacteria and Fermentation on the Aroma Composition of Sour Whey.

The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independence from environmental factors and a relatively low cost. In this study, the influence of the implementation of lactic acid bacteria pre-fermentation into the production of aroma compounds by on a sour whey medium on the intensity of the obtained aroma composition was analyzed.

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold : Identification of Key Odorants.

Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the mold to transform by-products of the dairy industry: sour whey and buttermilk to complex flavour mixtures with pleasant, honey-rose aroma.

Key Aroma Compounds in Roasted White Kołuda Goose.

Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified.

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold : Identification of Key Odorants.

Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addition of l-phenylalanine by the mold. In order to obtain the strong honey-rose aroma, strains were screened and fermentation conditions were optimized to achieve a preferable ratio (>1) of phenylacetaldehyde to 2-phenylethanol by the Ehrlich pathway. This allowed post-fermentation products with the ratio of concentrations of phenylacetaldehyde to 2-phenylethanol being 1.

Identification of Odor Active Compounds in L.

The volatiles of cape gooseberry fruit ( L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace-solid phase microextraction (HS-SPME) for all but one.

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.

Application of gas chromatography-olfactometry (GC-O) analysis to pumpernickel bread and its intermediate products obtained during the fermentative process allowed for the recognition of 32 key aroma compounds with specific odor notes. Subsequent quantitation using the stable isotope dilution assay (SIDA) and calculation of odor activity values (OAVs) revealed 22 compounds with OAV > 1, with the highest OAV for 3-methylbutanal with a malty odor (6660), 2-methylbutanal with a malty odor (4560), 3-(methylthio)propanal with a boiled potato odor (2047), 3-hydroxy-4,5-dimethyl-2(5)-furanone with a lovage-like odor (1233), dimethyl trisulfide with a cabbage-like odor (475), 2-phenylethanol with a rosy odor (414), β-damascenone with a boiled apple odor (200), 4-hydroxy-3-methoxybenzaldehyde with a vanilla-like odor (184), 4-hydroxy-2,5-dimethyl-3(2)-furanone with a caramel odor (172), and phenylacetladehyde with a honey odor (100). The results showed that aroma of pumpernickel bread is mostly formed during baking; however, the fermentation process influences the formation of several compounds, such as ethyl acetate, 2,3-butanedione, acetic acid, 3-methyl-1-butanol, ethyl butyrate, ethyl lactate, ethyl-3-methyl butyrate, ethyl hexanoate, phenylacetaldehyde, and 2-phenylethanol.

Key Aroma Compounds in Smoked Cooked Loin.

Smoked cooked loin is one of the most popular meat products in Poland. In this study, key volatile compounds in this traditional Polish meat product were determined using gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). In total, 27 odor-active volatile compounds were identified, with flavor dilution (FD) factors ranging from 4 to 1024, with the highest FD factors noted for 2-methoxyphenol, 2-methoxy-4-(prop-2-enyl)phenol, and 2-methoxy-4-( E)-(prop-1-en-1-yl)phenol.

Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.

Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and sugar beets (6-10%). It is perceived by consumers as a healthy, caffeine free, non-irritating beverage suitable for those who cannot drink regular coffee made from coffee beans. In presented studies, typical Polish cereal coffee brew has been subjected to the key odorants analysis with the application of gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA).

Key odorants of Oscypek, a traditional Polish ewe's milk cheese.

The unique flavor of Oscypek, a Polish ewe's milk smoked cheese, is described as slightly sour, piquant, salted, and smoked. In this paper with the application of gas chromatography-olfactometry (GC-O) and combination of aroma extract dilution analysis (AEDA) 20 potent odorants of this cheese have been identified within the flavor dilution factor (FD) range of 4-2048. Among them, 2-methoxyphenol, 2-methoxy-4-methylphenol, 4-methylphenol, and butanoic acid showed the highest FD factors.

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese.

Background: Oscypek is a special type of Polish smoked ewe cheese with a unique flavour described as slightly sour, piquant, salted and smoked. In this study the volatile, sensory and microbial profiles of Oscypek cheese were analysed during its various preparation stages of curding, scalding, brining and smoking.

Results: The smoked ewe cheese was characterised by 54 volatile compounds belonging to nine different chemical groups (free fatty acids, esters, ketones, alcohols, aldehydes, furans/furanones, phenols, sulfur compounds, terpenes).

Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.

Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling.

Acrylamide formation in low-fat potato snacks and its correlation with colour development.

A recipe and technological process for the production of low-fat potato snacks (7% fat) was developed at the Institute of Food Technology of Plant Origin (Agricultural University of Poznan) using a combination of extrusion and a roasting process. Due to the character of the product, the level of acrylamide was analysed. At the same time, the influence of temperature and time of heating on acrylamide levels were monitored, as well as the correlation between colour development and acrylamide content.

Identification of potent odorants formed during the preparation of extruded potato snacks.

Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour.