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Aroma Profiles (aroma + profile)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

Aroma profile of Niagara grape juice contaminated with multicoloured Asian lady beetle taint using gas chromatography/mass spectrometry/olfactometry

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2010
Carolyn F. Ross
Summary The objective of this study was to determine the odour-active compounds present in Niagara grape juice tainted with multicoloured Asian lady beetle (MALB: Harmonia axyridis: Coleoptera: coccinellidae). Niagara grape juice was made with (2.5 MALB/L) and without MALB and evaluated using solid-phase microextraction coupled with gas chromatography/mass spectrometry/olfactometry (GC/MS/O) to tentatively identify compounds. Compared to the control juice, phenol, described as musty/mouldy, was found to be unique to the MALB-tainted grape juice. The four odourants significantly higher in the MALB-tainted grape juice were described as fruity, asparagus, stagnant water/chemical and musty/mouldy, tentatively corresponding to octanal, 3-sec-butyl-2-methoxypyrazine (SBMP), 2-methoxy-4-methylphenol and decanal, respectively. Three of the five compounds found in the MALB-tainted juice have been reported to be produced by live MALB. While past literature has focused on the contribution of 3-alkyl-2-methoxypyrazines to MALB-taint, the present study suggests other compounds, in addition to SBMP, may contribute to the aroma profile of MALB-tainted grape juice. [source]

Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and Spirits

JOURNAL OF FOOD SCIENCE, Issue 6 2002
M. Fundira
ABSTRACT: Commercial enzymes were compared in this study to improve the yield and clarification of marula fruit (Sclerocarya berria sub. caffra) juice. An increase in yield of up to 12% in juice treated with the enzyme Rapidase Filtration was recorded. A 15-fold improvement in juice clarity and an increase in total terpenes were observed after treatment with prefermentation processing enzymes. Post-fermented marula wine was treated with enzymes to hydrolyze bound monoterpenes. An increase in the free monoterpenes of at least 92% was observed in enzyme-treated juice. The different enzymes had both positive and negative effects on the flavor of the juice, wine, and distillate. Trenolin Bukett increased the aroma profile of the wine, while it remained closely related to the unaltered marula profile of the control. AR2000 had an overwhelming effect on the flavor profile, but the risk of deviating from the typical marula flavor was high. [source]

Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009
C.M. LUND
Abstract Background and Aims:, Sensory wine research has mainly focused on the role of volatile compounds and their contribution to the aroma profile. Wines also contain polyphenolic compounds, which are not volatile. This research begins to investigate the interactions of volatile and non-volatile wine compounds and the consequential effects on sensory perception of aroma. Methods and Results:, Trained panellists of this study measured the perception of four aroma compounds (isobutyl methoxypyrazine, 3-mercaptohexanol, 3-mercaptohexanol acetate and ethyl decanoate) in wine. Panellists assessed the four compounds in combinations with three polyphenols (catechin, caffeic acid and quercetin) commonly found in white wine. The perception of isobutyl methoxypyrazine, 3-mercaptohexanol and ethyl decanoate was largely suppressed by the added polyphenols, while the perception of 3-mercaptohexanol was accentuated with the addition of caffeic acid. Of the three polyphenols, only catechin had a slight effect of accentuating the mercaptohexanol acetate perception. Conclusions:, Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating or showing little effect on the perception of the aroma compounds. Significance of the Study:, Understanding these interactions can assist winemakers in managing polyphenol levels to optimize selected volatile compounds to achieve desirable aroma profiles. [source]

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China)

FLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2010
Shu Yang Sun
Abstract This study was conducted to determine the aroma-active compounds of five sweet cherry cultivars grown in Yantai region, China, viz. ,Lapins', ,Rainier', ,Stella', ,Hongdeng' and ,Zhifuhong'. The samples were extracted by headspace solid phase microextraction (HS,SPME) and analysed by gas chromatography,mass spectrometry (GC,MS) on DB-wax and DB-5 columns. A total of 52 volatiles were identified. Among these, hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol, benzaldehyde and benzyl alcohol were the main volatile compounds in the five cherries. Furthermore, the aroma compounds of five cherry samples were evaluated using a combination of HS,SPME and GC,olfactometry (GC,O) dilution analysis, and a total of 40 aroma-active compounds were identified. The results suggested that hexanal, (E)-2-hexenal, (Z)-3-hexenal, nonanal, benzaldehyde and geranylacetone (FD , 16), responsible for the green, orange, almond and floral characters of the cherries, were the potentially important common odorants in these cherry cultivars. Benzyl alcohol and linalool were significant aroma compounds in most cherries, with the exception of ,Stella' and ,Rainier'. In addition, (E,Z)-2,6-nonadienal (cucumber-like odour) could be important to ,Hongdeng' and ,Zhifuhong', and (E,E)-2,4-nonadienal (fatty odour) probably made great contributions to the aromas in ,Lapins' and ,Stella'. From the present result, it was concluded that the aroma profiles were similar in the five cherry cultivars, but significant variation was found in the contributions of these compounds to each cherry. Copyright © 2010 John Wiley & Sons, Ltd. [source]

Aroma volatiles of ,a la Piedra' Turrón

FLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2008
Laura Vázquez-Araújo
Abstract ,A la piedra' turrón is a typical Spanish confection prepared from toasted almonds, sugar, lemon peel and cinnamon; it is the simplest version of turrón. To date, no information has been available on aroma profiles of any type of turrón. The aroma profiles of ,a la piedra' turrón from two different manufacturing companies were studied. A total of 66 compounds were detected, including terpenes (21), terpenoids (16), aldehydes (8), pyrazines (5), furans (3), pyrroles (2), aromatic hydrocarbons (7) and others (4). The predominant volatile compounds were those originated from the lemon peel (,30%), the most characteristic and important ingredient of this food from a flavour point of view. However, descriptive sensory analysis proved that other attributes, such as toasted, nutty, cinnamon, sweet and aftertaste, were also of importance. The low levels of pyrazines (the chemical group most characteristic of toasted nuts) were probably related to a deficient and not optimized toasting process. Thus, further studies are needed to optimize the roasting conditions of almonds. Finally, this study proved that the flavour of this type of turrón was dominated by the lemon peel and cinnamon notes, and that low-toasted almonds were used in its manufacture. Copyright © 2008 John Wiley & Sons, Ltd. [source]

The effects on the quality of Cavendish bananas, which have been treated with ethylene, of exposure to 1-methylcyclopropene

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2003
N. Bagnato
Summary After 48 h of ethylene treatment (300 ,L L,1), to induce ripening of mature, green bananas (Musa sp., AAA type, Cavendish subgroup, cv. Williams), fruit were exposed to 0 (control), 3, 300 nL L,1, or 30 ,L L,1 1-methylcyclopropene (1-MCP) for 24, 48 or 72 h at 20 °C. Bananas treated with 300 nL L,1 1-MCP had a 6-day shelf-life compared with 3 days for non-treated fruit, and 4 days for fruit treated with 3 nL L,1 1-MCP. Increased shelf-life (half-ripe to over-ripe) occurred without affecting the green life (unripe to half-ripe) of bananas, peel appearance, pulp texture, soluble solid concentrations or aroma profiles. Fruit treated with 30 ,L L,1 were externally and internally commercially unacceptable, as fruit developed crown rot prior to ripening. Application of 1-MCP at suitable concentrations could extend banana shelf-life, by enhancing marketing and consumer expectations without compromising banana quality. [source]

Comparative aroma profiles using supercritical carbon dioxide and Likens,Nickerson extraction from a commercial brand of Basmati rice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2003
Paramita Bhattacharjee
Abstract A comparative evaluation of the extraction of the aroma constituents of a popular commercial brand of Basmati rice using Likens,Nickerson extraction and supercritical fluid extraction (SFE) with carbon dioxide was carried out. SFE at 50 °C and 120 bar for 2 h provided appreciable extraction of the volatile constituents of the rice as compared with Likens,Nickerson extraction. The advantages of smaller sample size, shorter time of extraction and negligible possibility of artefacts with the SFE technique merit its use for recovery of aroma volatiles from Basmati rice. Copyright © 2003 Society of Chemical Industry [source]