Aroma Intensity Research Articles

Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers

Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.

Improving the Quality of Environmentally Friendly Liquid Smoke Distillation Process to Increase Artisan Income

The problems the Smoke-liquid Craftsman Group often faces are production capacity, product quality, and low selling prices. Low production capacity due to the limited ability distillation machine. The low quality of smoke-liquid products is due to the absence of standard quality. The smoke produced from the coconut shell charcoal production process has the potential to disturb the environment, so it has been carried out the process of melting smoke into liquid, which is then called smoke-liquid. However, the resulting smoke-liquid is still mixed with ash, brown colour, and intense aroma, and still contains much tar, so it does not meet the standard quality for food preservatives the price is low. The objective of this activity is to apply appropriate technology is carried out by enforcing standard product quality and repairing distillation machines to produce high-quality smoke liquid. This one is to support renewable and environmentally friendly energy programs while being able to increase revenue. Appropriate Technology (TTG) is in the form of improvements in distillation technology, which was previously a distiller using annular pipes, where the inner pipe is 1/2 inch. The outer pipe diameter is 1.5 inches and is changed with parallel heat pipe exchanger technology using an inner pipe with a diameter of 1 inch and an outer pipe with a diameter of 4 inches. The result of this service is prototyping a new distillation machine that can increase the production capacity and quality of liquid smoke that meets the specified standard quality and increase the selling price four times.

The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal

Seafood could support the transition away from terrestrial animal-source foods towards more sustainable protein sources. Food neophobia (FN), the reluctance to eat novel foods (which also extends to many familiar foods including seafood), is a known barrier to dietary change. This study investigates the relationship between FN and consumers’ acceptance of novel surimi-based products shaped to resemble pasta; and explores the role of emotional arousal experienced during tasting. Consumers (N = 211) completed the Food Neophobia Scale prior to the tasting session and were quasi-randomized to either the blind (N = 107; given no information about the content of the samples) or informed condition (N = 104; informed that the samples derived from fish), to ensure a similar FN distribution across groups. Respondents tasted three variants (pollock, cod, or salmon) of a surimi-based product at a central location in Sweden. Each sample was rated in terms of hedonics, experienced emotional arousal (from 1-relaxed to 7-anxious), overall perceived aroma and flavor intensity, and freely described for flavor character. Attitudes (positive/negative) towards the concept were also described by respondents with free text. In line with previous studies, results showed negative associations between FN and both hedonic ratings and purchase intention. Moreover, mediation analysis suggested that the relationship between FN and hedonic liking was indirectly explained by emotional arousal, implying that higher arousal may be mechanistic in describing how FN negatively impacts liking. The effect of FN was, however, not observed for the salmon sample which evoked higher levels of arousal overall and may have also been perceived as more familiar due to high salmon consumption in Sweden. These results support the arousal hypothesis of FN and contribute to further understanding the mechanisms underpinning FN, highlighting the relevance of incorporating emotional measurements in sensory evaluations.

Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins.

Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

AbstractOdorants in food or beverages might enhance the taste. This phenomenon is called Odor‐Induced Taste Enhancement (OITE). OITE has been shown using taste‐intensity visual analog scales (VAS). VAS is often criticized because it is prone to halo‐dumping effects. We compared VAS and ranking methods to evaluate OITE in people living with normal‐weight or obesity. Sweet apple juice and salty green‐pea soup were spiked with either vanillin or bacon odorants to produce OITE. In the VAS experiment, saltiness, sweetness, sourness, bitterness and the global aroma intensities were evaluated for each base with and without the odorants. The ranking task consisted in ranking from the lowest to the highest sweetness/saltiness intensities, three references with increasing tastant concentration and a target solution with the lowest tastant concentration and the odorant. VAS highlighted OITE neither in the apple juice nor in the green‐pea soup, in no group. The ranking method revealed an OITE in the green‐pea soup in both groups, and only the group with obesity experienced OITE in the apple juice.Practical ApplicationsThe ranking task appears as an optimal method to highlight OITE and is sufficiently sensitive to demonstrate subtle differences related to participants' weight status. The ranking task is easy to perform, does not require training and does not imply a high number of participants to be statistically powered. Odor‐Induced Taste Enhancement is a strategy that might be employed to significantly reduce salt, and sugar, while maintaining an acceptable taste intensity, at home as well as in food formulation by the industry.

The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.

The application of high-power ultrasound (US) has been studied extensively to obtain value-added red wines using short maceration times. It is a technique of wide interest for the extraction of aromatic compounds and compounds responsible for color, so it could also be an important tool to use in the elaboration process of rosé wines. Thus, this study focused on the effect of the application of US on the phenolic, aromatic, and sensorial profile of rosé wines. For this, three different types of rosé wine were produced: a control with direct pressing after crushing, another wine obtained from a 4 h macerated must, and a wine whose crushed and destemmed grape was sonicated and subsequently pressed. The results showed a higher color intensity and a higher total polyphenol and anthocyanin content in the wine obtained from sonicated grape compared to both control wine and that obtained from grape macerated for 4 h. Ultrasound treatment enhanced the extraction of varietal volatile compounds in must, especially the free faction of terpenes and norisoprenoids. It also gave rise to wines with a higher concentration of C6 alcohols and other compounds such as guaiacol and 4-vinylguaiacol, but led to fewer fatty acids, especially C6, C4 and C8 acids. Sensorially these wines showed intense aromas of red fruits and flowers, while no defects in aroma or astringency were found. The color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Variations of bioactive compounds, physicochemical and sensory properties of Rosa roxburghii Tratt juice after high pressure processing

We studied how high pressure processing (HPP) affects various properties of Rosa roxburghii Tratt juice (RrT), such as SOD, Vc, polyphenols, sugar, acid, soluble solids, odor, and color using non-linear models. Results showed that HPP (>100 MPa) increased levels of beneficial compounds like SOD (3202–3697 U/mL), ascorbic acid (12.39–14.08 mg/mL), total phenolics (7.46–12.81 mg GAE/mL) and flavonoids (89.26–648.48 μg RE/mL), gallic acid (53.55–61.46 μg/mL), catechin (23.89–51.41 μg/mL) and ferulic acid (10.82–51.34 μg/mL). The change rules of these bio-active compounds could be well fitted by cubic equations (R2 = 0.815–0.999). HPP also enhanced the aroma intensity of certain compounds while reducing the flavor concentration of nitrogen oxides. RrT juice treated at 100 MPa had similar odor to untreated juice. 200 MPa treatment resulted in aroma similar to 300 MPa, and 400 MPa treatment produced aroma similar to 500 MPa. High correlation coefficient values (r = 0.67–0.90) between antioxidant compounds (SOD, Vc, catechin, gallic acid) indicated their positive correlations during HPP.

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.

The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars - 'Forastero' (FT) and 'Ruby Prince' (RP) - and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I- irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography-mass spectrometry. Irradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample. The applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.

Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium

Citri Reticulatae Pericarpium (CRP) is a very well-known foodstuff. It can not only be drunk directly like tea, but also be used as a condiment for cooking food. This study used headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and sensory evaluation to analyze and evaluate CRP over the six-year aging process (2, 5, 10, 15, 20, and 25 years). HS-SPME-GC-MS identified 93 volatile components, while GC-O-MS detected 42 aroma compounds. The results indicated that the aroma intensity (AI) of the spicy, woody, and herbal aroma compounds remained unchanged, while those with citrus and fruity notes gradually decreased and even disappeared with extended storage time, which could explain the unique CRP aroma. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the CRP in the six-year aging process was clearly divided into three groups: young-aged samples (2Y), middle-aged samples (5Y and 10Y), and old-aged samples (15Y, 20Y, and 25Y). In addition, combining sensory evaluation and GC-O-MS fully reflected the changes during the different CRP aging stages. This study confirmed the potential of combining GC-O-MS and OPLS-DA as a reliable analytical selection technique to distinguish CRP age. Finally, 13 key aroma compounds were screened using VIP >1 and p < 0.05, including isopulegol, dodecanal, and α-calacorene.

Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis

The impact of probiotic (Lacticaseibacillus casei, 8 log CFU/g) and/or prebiotic (polydextrose, 5 g/100 g) on the technological and sensory properties, phenolics bioaccessibility, and functional properties (in vitro antidiabetic, anti-hypertensive, and antioxidant activities) of frozen desserts processed with water-soluble extract of rice by-product and Spirulina platensis biomass was evaluated during storage (120 days/-18 °C). Prebiotic products were more consistent and cohesive and showed higher melting rates. Probiotic and/or synbiotic products had higher phenolic compounds bioaccessibility (gallic acid, epigallocatechin gallate, epicatechin gallate, and chlorogenic acid) and functional properties (antioxidant, ACE, ⍺-amylase, and ⍺-glucosidase inhibitory activities), lower thrombogenic and atherogenic indices and improved technological (lower firmness, consistency, cohesiveness, and viscosity) and sensory (increased mint aroma and flavor intensity) properties. L. casei survived in simulated gastrointestinal conditions (>6 log CFU/g) and did not impair sensory acceptance. In conclusion, probiotic and synbiotic frozen desserts show improved functional, technological, and sensory properties.

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.

The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC for the determination of organic acids and GC-MS for the determination of volatile aroma compounds, combined with sensory evaluation. The results showed that the red and yellow colors were the darkest in the high-alcohol group, while the citric acid content was the highest in the sake group (21.95 ± 2.19 g/L). In addition, the greengage wine steeped in 50% edible alcohol had more terpenes, a significantly higher concentration of acid-lipid compounds, and a more intense aroma compared to that of the low-alcohol group, whose typical aroma compounds were greatly reduced. The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. In this study, base liquor was used as the main influencing factor to provide new research ideas for the flavor optimization of soaked greengage wine.

Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

To evaluate the sensory interactions between lactone aroma and two important taste characteristics in Cheddar cheese, sourness and saltiness, cross-modal sensory interaction identification was conducted. The results showed that the addition of both sodium chloride (NaCl) and lactic acid to lactone in solution had significant inhibitory effects on the lactone aroma intensity, and the overall inhibitory effect of NaCl was stronger than that of lactic acid. NaCl had a significant inhibitory effect on the low-level lactone aroma, while lactic acid had similar effects on three lactone aroma levels. Lactone aroma changes had little effect on salty taste perception, but significantly inhibited sourness perception at high aroma levels. The results of this study further enhance our understanding of the role of lactone aroma in interactive perception, and provide a theoretical basis for improving the flavour quality of Cheddar products.

Modification of Cv. Merlot Berry Composition and Wine Sensory Characteristics by Different Leaf Area to Fruit Ratios

This study aimed to evaluate the effects of cluster thinning and severe shoot trimming on berry and wine composition and wine sensory characteristics of Merlot variety, in the context of climate change challenges related to grapevine ripening and the corresponding high alcohol content in wine. In two seasons, two different crop sizes were obtained via cluster thinning and combined in a two-factorial design with severe shoot trimming (SST) and its respective high canopy control (HC). In both seasons, cluster thinning (CT) resulted in higher Brix in grape juice and higher alcohol in wine than full crop size (FC), whereas SST obtained lower values than HC. Total anthocyanins and phenolics in wine were increased by CT, whereas SST had no any significant effect on wine’s phenolic content. Several sensory characteristics of wine were positively affected by CT in both seasons, including aroma intensity, wine body and overall wine quality, whereas SST wines were in one season characterized by increased perception of vegetal aroma, acidity and bitterness, and decreased perception of body, persistency and taste balance. Our results demonstrate that practices which affect the leaf area to fruit ratio have a major impact on wine sensorial characteristics, concluding that their choice should be based on the desired wine style.

How do German General Practitioners Manage Long-/Post-COVID? A Qualitative Study in Primary Care.

Many patients with ongoing complaints after a SARS-CoV-2 infection are treated in primary care. Existing medical guidelines on how to diagnose and treat Long-/Post-COVID are far from being comprehensive. This study aims to describe how German general practitioners (GPs) deal with this situation, what problems they experience when managing such patients, and how they solve problems associated with the diagnosis and treatment of Long-/Post-COVID. We conducted a qualitative study and interviewed 11 GPs. The most commonly described symptoms were ongoing fatigue, dyspnea, chest tightness and a decrease in physical capacity. The most common way to identify Long-/Post-COVID was by exclusion. Patients suffering from Long-/Post-COVID were generally treated by their GPs and rarely referred. A very common non-pharmacological intervention was to take a wait-and-see approach and grant sick leave. Other non-pharmacological interventions included lifestyle advices, physical exercise, acupuncture and exercises with intense aromas. Pharmacological treatments focused on symptoms, like respiratory symptoms or headaches. Our study's main limitations are the small sample size and therefore limited generalizability of results. Further research is required to develop and test pharmaceutical and non-pharmaceutical interventions for patients with Long-/Post-COVID. In addition, strategies to prevent the occurrence of Long-/Post-COVID after an acute infection with SARS-CoV-2 have to be developed. The routine collection of data on the diagnosis and management of Long-/Post-COVID may help in the formulation of best practices. It is up to policymakers to facilitate the necessary implementation of effective interventions in order to limit the huge societal consequences of large groups of patients suffering from Long-/Post-COVID.

Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics.

In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as it is a novel extraction technique, able to address issues arising with traditional SPME fibers. Furthermore, the raw chromatographic signals were analysed by means of a PARAFAC2-based deconvolution and identification system (PARADISe approach). The use of PARADISe approach allowed for an efficient and rapid putative identification of 38 volatile organic compounds, including alcohols, esters, carboxylic acids, ketones, and aldehydes. Additionally, Principal Component Analysis, applied on the areas of the resolved compounds, was used to investigate the effects of storage conditions on the aroma profile of bread. The results revealed that the VOC profile of fresh bread is more similar to the one of bread stored in the fridge. Furthermore, there was a clear loss of aroma intensity in frozen samples, which could be explained by phenomena related to different starch retrogradation that occurs during freezing and refrigeration. However, considering the limited number of investigated samples, this study must be considered as a proof of concept; a more statistically representative sampling and further examinations of other properties, such as bread texture, need to be performed to better understand whether samples destined for eventual analysis should be frozen or refrigerated.

Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine

AbstractThe enjoyment of the wine depends not only on the properties of wine itself, but also on the wine glasses. The present study was designed to investigate whether the glass volume or shape would influence aroma attributes of Cabernet Sauvignon dry red wine. Sensory evaluation was conducted with a 12‐member panel. Three‐alternative forced‐choice (3‐AFC) tests were chosen to determine whether any difference in odors could be perceived among samples in glasses of two shapes (Bordeaux and Burgundy glasses) or in glasses of three volumes (350, 500, and 650 mL). Also, 12 participants evaluated their experience of “intensity,” “elegance,” and “overall aroma quality”, as well as descriptive analysis of the wine aroma. The results showed the wine was perceived as being more intense and more elegant in the glass with a smaller cuppa height and a bigger ratio between the maximum and opening diameter. These findings further support the idea that tasters' perceptions of wine aroma are influenced by the shape and volume of wine glasses, which are in part closely related to the parameters of the glasses.Practical ApplicationsInvestigating the effects of two major red wine glasses, Bordeaux and Burgundy glasses, on the aroma attributes of Cabernet Sauvignon dry red wine is very useful to match the wine with the appropriate glasses. In order to highlight the intensity and elegance of the wine aroma, it is essential to choose a glass with a smaller cuppa height and a bigger ratio between the maximum and opening diameter, which is practical and instructive for wine practitioners, connoisseurs, sommeliers, enthusiasts, and consumers with higher olfactory sensitivity.

Analysis of Floral Scent and Volatile Profiles of Different Aster Species by E-nose and HS-SPME-GC-MS.

Plants from the Aster species are known to be a rich source of bioactive chemical compositions and are popularly known for their medicinal properties. To investigate the relationship between the nine species of Aster, the floral fragrance and volatile profile patterns were characterized using E-nose and HS-SPME-GC-MS. Initial optimization for fragrance analysis was performed with Aster yomena using E-nose by evaluating the scent patterns in different flowering stages. Aster yomena exhibited varied scent patterns in each flowering stage, with the highest relative aroma intensity (RAI) in the full flowering stage. PCA analysis to compare and analyze the scent characteristics of nine Aster species, showed a species-specific classification. HS-SPME-GC-MS analysis of flowers from nine Aster species revealed 52 volatile compounds including β-myrcene, α-phellandrene, D-limonene, trans-β-ocimene, caryophyllene, and β-cadinene. The terpenoid compounds accounted for the largest proportion. Among the nine Aster species flowers, Aster koraiensis had sesquiterpenes as the major component, and the remaining eight varieties had monoterpenes in abundance. These results could distinguish the species according to the scent patterns and volatile components of the nine Aster species. Additionally, flower extracts from the Aster species' plants exhibited radical scavenging antioxidant activity. Among them, it was confirmed that Aster pseudoglehnii, Aster maackii, and Aster arenarius had high antioxidant activity. In conclusion, the results of this study provide fundamental data of the volatile compound properties and antioxidant activity of Aster species, offering basic information of valuable natural sources that can be utilized in the pharmaceutical, perfume, and cosmetic industries.

Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)

Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects of tea processing on aroma intensity and the formation of odor characteristics for optimizing tea processing process and improving tea quality. The results of this study showed that processing resulted in a significant increase in the content of volatile compounds in tea leaves, i.e., from 25.213 μg/kg to 111.223 μg/kg, in which the volatile compounds were mainly terpenoids. Secondly, the analysis found that 20 kinds of key compounds constituted to odor characteristics of Benshan tea leaves, among which geraniol, trans-β-ionone, gerol, citronellol, benzeneacetaldehyde, and trans-nerolidol were the most key six. Floral and fruity aromas, especially floral aroma, mainly formed odor characteristics of Benshan tea after processing, while floral aroma mainly came from the contribution of geraniol, which was the foremost compound in the formation of floral aroma of Benshan tea.

Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize

The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.

Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu.

This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 88 aroma-active compounds were identified, and 70 of them were quantified. The results showed that a majority of aroma compounds in high-grade FJ had higher aroma intensities and concentrations. Among these compounds, there were 28 compounds with odor activity values (OAVs) greater than one in all four wines, which indicated that they might contribute to the characteristic aroma of FJ. Temporal dominance of sensation (TDS) and quantitative descriptive analysis (QDA) were used to characterize the sensory differences. The results suggested that high-grade FJ had a rich, pleasant and lasting retronasal aroma perception and exhibited pleasant orthonasal aroma of floral, fruity, sweet and grassy. Partial least squares regression (PLSR) analysis effectively distinguished four kinds of FJ and revealed associations between the orthonasal aroma attributes and the aroma compounds with OAVs >1. There were 15 compounds with variable importance in projection (VIP) values >1, and they were considered potential aroma markers for quality prediction.