Molecules

Research

Jump to: Review

17 pages, 1184 KiB

Open AccessArticle

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

by Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza and María Soledad Pérez-Coello

Molecules 2021, 26(4), 1193; https://doi.org/10.3390/molecules26041193 - 23 Feb 2021

Cited by 23 | Viewed by 2674

Abstract

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 [...] Read more.

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C₆ alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

16 pages, 20081 KiB

Open AccessArticle

Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

by Cristina Ubeda, Mariona Gil i Cortiella, Luis Villalobos-González, Camila Gómez, Claudio Pastenes and Álvaro Peña-Neira

Molecules 2020, 25(24), 5790; https://doi.org/10.3390/molecules25245790 - 08 Dec 2020

Cited by 4 | Viewed by 2391

Abstract

The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed [...] Read more.

The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. β-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

27 pages, 2699 KiB

Open AccessArticle

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

by Juan Daniel Moreno-Olivares, Maria José Giménez-Bañón, Diego Fernando Paladines-Quezada, Jose Cayetano Gómez-Martínez, Ana Cebrián-Pérez, Jose Ignacio Fernández-Fernández, Juan Antonio Bleda-Sánchez and Rocio Gil-Muñoz

Molecules 2020, 25(17), 3917; https://doi.org/10.3390/molecules25173917 - 27 Aug 2020

Cited by 9 | Viewed by 2449

Abstract

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell [...] Read more.

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

18 pages, 1292 KiB

Open AccessArticle

Physicochemical, Spectroscopic, and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of the Geographical Origin of Greek Graviera Cheeses

by Kornilia A. Vatavali, Ioanna S. Kosma, Artemis P. Louppis, Anastasia V. Badeka and Michael G. Kontominas

Molecules 2020, 25(15), 3507; https://doi.org/10.3390/molecules25153507 - 31 Jul 2020

Cited by 5 | Viewed by 2194

Abstract

Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geographical origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals [...] Read more.

Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geographical origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals were determined. Both multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) were applied to experimental data to achieve sample geographical discrimination. The results showed that the combination of fatty acid composition plus minerals provided a correct classification rate of 89.7%. The value for the combination of fatty acid compositions plus conventional quality parameters was 94.9% and for the combination of minerals plus conventional quality parameters was 97.4%. When cheeses of the above five geographical origins were combined with previously studied graviera cheeses from six other geographical origins collected during the same seasons in Greece, the respective values for the discrimination of geographical origin of all eleven origins were 89.3% for conventional quality parameters plus minerals; 94.0% for conventional quality parameters plus fatty acids; 94.1% for minerals plus fatty acids; and 95.2% for conventional quality parameters plus minerals plus fatty acids. Such high correct classification rates demonstrate the robustness of the developed statistical model. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

14 pages, 824 KiB

Open AccessArticle

Hairy Garlic (Allium subhirsutum) from Sicily (Italy): LC-DAD-MSⁿ Analysis of Secondary Metabolites and In Vitro Biological Properties

by Stefania Sut, Filippo Maggi, Sara Bruno, Natale Badalamenti, Luana Quassinti, Massimo Bramucci, Daniela Beghelli, Giulio Lupidi and Stefano Dall’Acqua

Molecules 2020, 25(12), 2837; https://doi.org/10.3390/molecules25122837 - 19 Jun 2020

Cited by 21 | Viewed by 3085

Abstract

Allium subhirsutum, known as hairy garlic, is a bulbous plant widespread in the Mediterranean area and locally used as a food and spice. In the present study, the chemical profile of the ethanolic extracts from bulbs (BE) and aerial parts (APE) were [...] Read more.

Allium subhirsutum, known as hairy garlic, is a bulbous plant widespread in the Mediterranean area and locally used as a food and spice. In the present study, the chemical profile of the ethanolic extracts from bulbs (BE) and aerial parts (APE) were analyzed by HPLC-ESI-MSⁿ, and antioxidant properties were evaluated by DPPH, ABTS and TEAC assays. The traditional use in the diet, and the well documented biological activity of Allium species suggest a potential as a new nutraceutical. For this reason, the potential usefulness of this food can be considered in the treatment and prevention of degenerative Alzheimer disease. For this reason, acetylcholinesterase inhibitory property was investigated. Furthermore, due to the observed presence of sulfur-containing and phenolic constituents, the cytotoxicity on tumor cells line was investigated. Results revealed significant AChE inhibitory activity for BE and APE. Both extracts exhibited also moderate antioxidant properties in the in vitro assays. Finally, limited cytotoxic activity was observed towards Human colon carcinoma and adenocarcinoma cell line, with differences between the individual parts tested. HPLC-ESI-MSⁿ analysis showed that hairy garlic is a good source of sulphur compounds, flavonoids and phenylpropanoids derivatives, thus being a valid alternative to the common garlic (A. sativum). This work opens new opportunities for the application of A. subhirsutum as a health-promoting food. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Graphical abstract

21 pages, 3196 KiB

Open AccessFeature PaperArticle

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

by Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono and Mustafa Farouk

Molecules 2020, 25(11), 2665; https://doi.org/10.3390/molecules25112665 - 08 Jun 2020

Cited by 6 | Viewed by 2905

Abstract

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased [...] Read more.

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

23 pages, 2317 KiB

Open AccessArticle

Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability

by Josipa Vukoja, Anita Pichler, Ivana Ivić, Josip Šimunović and Mirela Kopjar

Molecules 2020, 25(11), 2624; https://doi.org/10.3390/molecules25112624 - 05 Jun 2020

Cited by 11 | Viewed by 2573

Abstract

Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, [...] Read more.

Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

14 pages, 2935 KiB

Open AccessArticle

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

by PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu and HuiJun Wang

Molecules 2020, 25(5), 1238; https://doi.org/10.3390/molecules25051238 - 09 Mar 2020

Cited by 18 | Viewed by 3255

Abstract

Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine [...] Read more.

Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine volatiles containing 8 ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified, and they increased during the germination of the foxtail millet. To identify the origin of some volatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet was designed, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearic acid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acid played important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleic acid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acid produced the most alkanes and alkenes. This study will be helpful for controlling the smell of germinated seeds from the raw material selection. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Graphical abstract

Review

Jump to: Research

13 pages, 933 KiB

Open AccessReview

Taste Processing: Insights from Animal Models

by Andrés Molero-Chamizo and Guadalupe Nathzidy Rivera-Urbina

Molecules 2020, 25(14), 3112; https://doi.org/10.3390/molecules25143112 - 08 Jul 2020

Cited by 3 | Viewed by 2426

Abstract

Taste processing is an adaptive mechanism involving complex physiological, motivational and cognitive processes. Animal models have provided relevant data about the neuroanatomical and neurobiological components of taste processing. From these models, two important domains of taste responses are described in this review. The [...] Read more.

Taste processing is an adaptive mechanism involving complex physiological, motivational and cognitive processes. Animal models have provided relevant data about the neuroanatomical and neurobiological components of taste processing. From these models, two important domains of taste responses are described in this review. The first part focuses on the neuroanatomical and neurophysiological bases of olfactory and taste processing. The second part describes the biological and behavioral characteristics of taste learning, with an emphasis on conditioned taste aversion as a key process for the survival and health of many species, including humans. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

14 pages, 3245 KiB

Open AccessEditor’s ChoiceReview

The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone

by John J. B. Timmins, Heinrich Kroukamp, Ian T. Paulsen and Isak S. Pretorius

Molecules 2020, 25(12), 2779; https://doi.org/10.3390/molecules25122779 - 16 Jun 2020

Cited by 21 | Viewed by 4243

Abstract

Olfactory cues are key drivers of our multisensory experiences of food and drink. For example, our perception and enjoyment of the flavour and taste of a wine is primarily steered by its aroma. Making sense of the underlying smells that drive consumer preferences [...] Read more.

Olfactory cues are key drivers of our multisensory experiences of food and drink. For example, our perception and enjoyment of the flavour and taste of a wine is primarily steered by its aroma. Making sense of the underlying smells that drive consumer preferences is integral to product innovation as a vital source of competitive advantage in the marketplace, which explains the intense interest in the olfactory component of flavour and the sensory significance of individual compounds, such as one of the most important apocarotenoids for the bouquet of wine, β-ionone (violet and woody notes). β-Ionone is formed directly from β-carotene as a by-product of the actions of carotenoid cleavage dioxygenases (CCDs). The biological production of CCDs in microbial cell factories is one way that important aroma compounds can be generated on a large scale and with reduced costs, while retaining the ‘natural’ moniker. The CCD family includes the CCD1, CCD2, CCD4, CCD7 and CCD8; however, the functions, co-dependency and interactions of these CCDs remain to be fully elucidated. Here, we review the classification, actions and biotechnology of CCDs, particularly CCD1 and its action on β-carotene to produce the aromatic apocarotenoid β-ionone. Full article

(This article belongs to the Special Issue 25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods)

► Show Figures

Figure 1

Journal Menu

Journal Browser

25th Anniversary of Molecules—Recent Advances in Flavours and Fragrances in Foods

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (10 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI