The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat wine showed some aroma profile peculiarities detected in the free forms but, above all, in the bound fraction for the level and profile of the norisoprenoidic fraction. Among the free volatile compunds, a rather low content of C(6) alcohols with a prevalence of cis-3-hexen-1-ol on the trans form and sometimes a remarkable level of trans-2-hexen-1-ol seem to be typical for the variety. C(13)-norisoprenoidic and monoterpenic volatiles made up approximately 42% of the total level of the volatiles observed in the glycosidase enzyme-released fraction. The other volatiles were C(6) alcohols (6%) and benzenoid compounds (51%). The dominating monoterpene alcohols were the cis and trans isomers of 3,7-dimethyl-1,6-octadiene-3,8-diol (8-hydroxylinalool). The C(13)-norisoprenoid pattern was composed by 3-hydroxy-beta-damascone, 3-oxo-alpha-ionol, vomifoliol, 4-oxo-beta-ionol, 3-oxo-7,8-dihydro-alpha-ionol, 4-oxo-7,8-dihydro-beta-ionol, grasshopper ketone, and 7,8-dihydrovomifoliol.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf030087i | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds.
Food Chem
December 2024
School of Light Industry Science and Engineering, School of Food Science and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.. Electronic address:
To understand flavor formation mechanisms in complex meat-like Maillard systems, effect of lysine on cysteine-xylose reaction to form flavors was studied. GC-MS and GC-O analyses found lysine of 1 times cysteine concentration led to the greatest amount of sulfur-containing meaty compounds while more additional lysine caused more pyrazine compounds. LC-MS analysis showed lysine competed with cysteine to form the early-stage intermediate of Lys-Amadori compounds and accelerated conversion of 2-threityl-thiazolidine-4-carboxylic acids to Cys-Amadori compounds from the cysteine-xylose reaction.
View Article and Find Full Text PDFComparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.
Food Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.
View Article and Find Full Text PDFOptimization of fermentation conditions and blending process of fairy bean in North Anhui Province.
AMB Express
December 2024
School of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, People's Republic of China.
Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established.
View Article and Find Full Text PDFEffects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation.
Food Sci Nutr
December 2024
Department of Information, College of Medicine and Biological Information Engineering Northeastern University Shenyang China.
This study investigated the effects of varying concentrations of peanut shell flavonoids (PSFs) on the properties of peanut meal extract-tilapia skin protein composite films and their impact on cherry tomatoes preservation. Peanut meal alcohol extract (Pe) and tilapia skin protein (Co) were used as base materials, combined with PSFs to prepare composite films with excellent antioxidant properties. The results demonstrated that the optimized composite films exhibited superior mechanical properties, with a tensile strength of 9.
View Article and Find Full Text PDFFunctional kombucha production from fusions of black tea and Indian gooseberry ( L.).
Heliyon
December 2024
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!