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Meza-Velázquez JA, Aguilera-Ortiz M, Ragazzo-Sanchez JA, León JARD, Minjares-Fuentes JR, Luna-Zapién EA. Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds. Food Sci Biotechnol 2024; 33:1103-1112. [PMID: 38440688 PMCID: PMC10908685 DOI: 10.1007/s10068-023-01410-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 06/27/2023] [Accepted: 08/01/2023] [Indexed: 03/06/2024] Open
Abstract
The combined impact of high-hydrostatic pressure (HHP) and ultrasound (US) on the cyanidin-3-O-rutinoside (C3R), quercetin-3-O-rutinoside (Q3R), and volatile compounds from fig (Ficus carica) paste was investigated. The HHP increased the content of C3R and Q3R, from 70 to 133 mg/kg fw and 31 to 44 mg/kg fw, respectively. The combination of HHP and US further enhanced the extraction of these bioactive compounds. Specifically, processing fig paste with US for 5 min at 40 °C yielded approximately 250 mg of C3R/kg fw and 45 mg of Q3R/kg fw, after 20 min. More than 25 volatile compounds were identified, with benzaldehyde being the predominant compound, accounting > 75%. Trace amounts of hydroxymethylfurfural (< 0.36 mg/100 g fw) were detected in HHP-processed fig paste. The application of HHP at mild temperatures and short time, combined with US, effectively promotes the content of bioactive compounds present in fig paste without adversely affecting the fruit's volatile compounds. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01410-1.
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Affiliation(s)
- J. A. Meza-Velázquez
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - M. Aguilera-Ortiz
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - J. A. Ragazzo-Sanchez
- Integral Food Laboratory, Technological Institute of Tepic, Av. Tecnológico 2595 Lagos de Country, 63175 Tepic Nay, Mexico
| | - J. A. Ramírez-De León
- Department of Food Science and Technology, UAM Reynosa-Aztlán, UAT Calle 16 and Lake Chapala. Col. Aztlan, 88743 Reynosa, Tamps Mexico
| | - J. R. Minjares-Fuentes
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - E. A. Luna-Zapién
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
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2
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Santiago FP, Alavez-Rosas D, Rojas JC. Rearing and 60Co radiation do not affect attractiveness but alter the volatile profiles released by Anastrepha obliqua calling males. BULLETIN OF ENTOMOLOGICAL RESEARCH 2024:1-7. [PMID: 38356354 DOI: 10.1017/s000748532400004x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Calling males of Anastrepha obliqua release volatile compounds to attract conspecific males to form leks and females to mate. Male volatiles from Mexican and Brazilian populations of A. obliqua have been previously identified. However, there are differences in the number and identity of volatile compounds between the populations. These differences in volatile profiles may be due to male origin (e.g. wild or mass-reared flies) or methodological issues (e.g. sampling techniques). In this study, we evaluated the attractiveness of wild, laboratory non-irradiated, and laboratory-irradiated flies under semi-field conditions. Male volatiles were collected using dynamic headspace sampling (DHS) and solid-phase microextraction (SPME) techniques, and identified using gas chromatography-coupled mass spectrometry. The results showed no difference in the attractiveness of wild, laboratory non-irradiated, and irradiated males to females. However, the number of captured females differed according to the origin; wild and non-irradiated females were captured more frequently than the irradiated flies. A total of 21 compounds were found using SPME, whereas only 12 were collected using DHS, although the relative amounts of these compounds were higher than those obtained using the former sampling technique. In addition, only laboratory non-irradiated males released α-pinene and menthol, which have not been previously reported in this fruit fly species. Additionally, we identified novel compounds in A. obliqua; however, certain compounds previously reported were not detected. This study suggests that despite the qualitative and quantitative variations in the volatile profiles of A. obliqua males, their attractiveness was unaffected.
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Affiliation(s)
- Frida P Santiago
- Grupo de Ecología Química, Departamento de Ecología de Artrópodos y Manejo de Plagas, El Colegio de la Frontera Sur (ECOSUR), Carretera Antiguo Aeropuerto Km. 2.5, Tapachula, Chiapas 30700, Mexico
| | - David Alavez-Rosas
- Instituto de Ecología, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, CDMX 04510, Mexico
| | - Julio C Rojas
- Grupo de Ecología Química, Departamento de Ecología de Artrópodos y Manejo de Plagas, El Colegio de la Frontera Sur (ECOSUR), Carretera Antiguo Aeropuerto Km. 2.5, Tapachula, Chiapas 30700, Mexico
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3
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Sung WC, Lin HT(V, Liao WC, Fang M. Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed. Foods 2023; 12:4508. [PMID: 38137312 PMCID: PMC10743001 DOI: 10.3390/foods12244508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/09/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, β-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Hong-Ting (Victor) Lin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Wei-Chih Liao
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
| | - Mingchih Fang
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
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4
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Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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Transcriptomics analyses and biochemical characterization of Aspergillus flavus spores exposed to 1-nonanol. Appl Microbiol Biotechnol 2022; 106:2091-2106. [PMID: 35179628 DOI: 10.1007/s00253-022-11830-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/28/2022] [Accepted: 02/05/2022] [Indexed: 12/12/2022]
Abstract
The exploitation of plant volatile organic compounds as biofumigants to control postharvest decaying of agro-products has received considerable research attention. Our previous study reported that 1-nonanol, the main constituent of cereal volatiles, can inhibit Aspergillus flavus growth and has the potential as a biofumigant to control the fungal spoilage of cereal grains. However, the antifungal mechanism of 1-nonanol against A. flavus is still unclear at the molecular level. In this study, the minimum inhibitory concentration and minimum fungicidal concentration of 1-nonanol against A. flavus spores were 2 and 4 μL/mL, respectively. Scanning electron microscopy revealed that the 1-nonanol can distort the morphology of A. flavus spore. Annexin V-FITC/PI double staining showed that 1-nonanol induced phosphatidylserine eversion and increased membrane permeability of A. flavus spores. Transcriptional profile analysis showed that 1-nonanol treatment mainly affected the expression of genes related to membrane damage, oxidative phosphorylation, blockage of DNA replication, and autophagy in A. flavus spores. Flow cytometry analysis showed that 1-nonanol treatment caused hyperpolarization of mitochondrial membrane potential and accumulation of reactive oxygen species in A. flavus spores. 4',6-diamidino-2-phenylindole staining showed that treatment with 1-nonanol destroyed the DNA. Biochemical analysis results confirmed that 1-nonanol exerted destructive effects on A. flavus spores by decreasing intracellular adenosine triphosphate content, reducing mitochondrial ATPase activity, accumulating hydrogen peroxide and superoxide anions, and increasing catalase and superoxide dismutase enzyme activities. This study provides new insights into the antifungal mechanisms of 1-nonanol against A. flavus. KEY POINTS: • 1-Nonanol treatment resulted in abnormal morphology of A. flavus spores. • 1-Nonanol affects the expression of key growth-related genes of A. flavus. • The apoptosis of A. favus spores were induced after exposed to 1-nonanol.
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6
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Zhao Y, Sun Q, Tian B, Zhu S, Du F, Mao R, Li S, Liu L, Zhu Y. Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation. J Fungi (Basel) 2022; 8:jof8020146. [PMID: 35205900 PMCID: PMC8879568 DOI: 10.3390/jof8020146] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/25/2022] [Accepted: 01/27/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac. vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-β-ocimene, E-β-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine.
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Affiliation(s)
- Yue Zhao
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
- College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China
| | - Qingyang Sun
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Bin Tian
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Shusheng Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Fei Du
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Ruzhi Mao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Su Li
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China;
| | - Lijing Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yifan Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
- Correspondence:
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7
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FERREIRA GR, FIDÊNCIO PH, CASTRICINI A, ANDRADE RQ, SILVÉRIO FO. Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.42321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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FERREIRA GR, FIDÊNCIO PH, CASTRICINI A, ANDRADE RQ, SILVÉRIO FO. Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Liang Z, Fang Z, Pai A, Luo J, Gan R, Gao Y, Lu J, Zhang P. Glycosidically bound aroma precursors in fruits: A comprehensive review. Crit Rev Food Sci Nutr 2020; 62:215-243. [PMID: 32880480 DOI: 10.1080/10408398.2020.1813684] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Ahalya Pai
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Jiaqiang Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Renyou Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Yu Gao
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiang Lu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Li W, Ren M, Duo L, Li J, Wang S, Sun Y, Li M, Ren W, Hou Q, Yu J, Sun Z, Sun T. Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates. Front Microbiol 2020; 11:1794. [PMID: 32903743 PMCID: PMC7438938 DOI: 10.3389/fmicb.2020.01794] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 07/09/2020] [Indexed: 01/07/2023] Open
Abstract
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) - gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.
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Affiliation(s)
- Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Min Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lana Duo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Shuai Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Min Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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11
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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chem 2020; 308:125658. [DOI: 10.1016/j.foodchem.2019.125658] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/15/2019] [Accepted: 10/05/2019] [Indexed: 10/25/2022]
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12
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Yang KM, Chiang PY. Effects of smoking process on the aroma characteristics and sensory qualities of dried longan. Food Chem 2019; 287:133-138. [PMID: 30857682 DOI: 10.1016/j.foodchem.2019.02.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 02/03/2019] [Accepted: 02/05/2019] [Indexed: 01/17/2023]
Abstract
In this study, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it for 104 h were investigated. The results showed that, in terms of the quality of the dried longan. The smoking time influenced the fruit's water activity (0.70-0.92), soluble solids (30-60 。Brix), pH (6.13-6.71), and tendency to change from yellow to brown hues (ΔE: 3.13-12.83). We detected 42 volatile compound variations during smoking, of which 3-methyl-1-butanol, 3,7-dimethyl-1,3,6-octatriene, hydroxy butanone, and 1-octen-3-ol perceived aroma for longan. Aroma characteristics were evaluated smoky effect by agglomerative hierarchical cluster and principal component analysis. Forasmuch phenolic derivatives (smoky flavor) form lignin degradation correlated for the time, and organic compounds via oxidation (or hydrolyzation). We found get the smoky flavor and intermediate moisture of longan in smoked 72 h, which extended sensory and preservation that is beneficial to longan producers.
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Affiliation(s)
- Kai-Min Yang
- Department of Hospitality Management, Mingdao Unicersity, 369, Wen-Hua Rd, ChangHua 52345, Taiwan
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
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13
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Dan T, Chen H, Li T, Tian J, Ren W, Zhang H, Sun T. Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability. Front Microbiol 2019; 9:3133. [PMID: 30687239 PMCID: PMC6333906 DOI: 10.3389/fmicb.2018.03133] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Accepted: 12/04/2018] [Indexed: 12/20/2022] Open
Abstract
Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1:50, 1:100, and 1:1000) of L. plantarum P-8 to yogurt starter were evaluated. A total of 66 volatile compounds including aldehydes, ketones, acids, alcohols, esters, alcohols, and aromatic compounds were identified in milk fermented with the six different L. plantarum P-8 to yogurt starter ratios at 0 d of storage. In particular, key flavor compounds, such as 3-methylbutanal, hexanal, (E)-2-octenal, nonanal, 2-heptanone, 2-nonanone, and acetoin, were identified in the 1:100 ratio treatment. Furthermore, the viable cell count, pH, titratable acidity, viscosity, and syneresis of the milk samples were analyzed during fermentation over 14 d of storage at 4°C. The results indicated that milk can be fermented with L. plantarum P-8 in combination with S. thermophilus and L. delbrueckii subsp. bulgaricus, and the physicochemical characteristics of the milk were not affected by the probiotic bacteria.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Haiyan Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China
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Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods 2018; 8:foods8010004. [PMID: 30583502 PMCID: PMC6352242 DOI: 10.3390/foods8010004] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/17/2018] [Accepted: 12/19/2018] [Indexed: 02/07/2023] Open
Abstract
In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.
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Monteiro SS, Ribeiro SR, Soquetta MB, Pires FJ, Wagner R, da Rosa CS. Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages. Food Res Int 2018; 109:159-167. [DOI: 10.1016/j.foodres.2018.04.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 04/14/2018] [Accepted: 04/15/2018] [Indexed: 10/17/2022]
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17
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Paz WHP, de Almeida RA, Braga NA, da Silva FMA, Acho LDR, Lima ES, Boleti APA, Dos Santos EL, Angolini CFF, Bataglion GA, Koolen HHF. Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis. Food Res Int 2018; 109:112-119. [PMID: 29803432 DOI: 10.1016/j.foodres.2018.04.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 04/01/2018] [Accepted: 04/12/2018] [Indexed: 12/22/2022]
Abstract
Remela de cachorro (Clavija lancifolia Desf.) is an Amazonian native fruit consumed specially in the Purus microregion. Because of its rarity, restricted consumption, and the lack of knowledge about its chemical composition, remela de cachorro fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), 11 compounds (flavonoids and its glucosides along with organic acids) were tentatively identified by fragmentation patterns. A previously validated method was applied to quantify common antioxidant compounds in the raw pulps, for which kaempferol was the main compound. Gas chromatography mass spectrometry (GC-MS) with headspace solid-phase microextraction (HS-SPME) was employed to assess the aroma composition of remela de cachorro fruit. A total of 27 volatile organic compounds (VOCs) were identified for this fruit, for which benzaldehyde and linalool were the main VOCs. Furthermore, biological activities, such as antioxidant capacity (ABTS, DPPH, and ORAC methods), cytotoxicity, and α-glucosidase and lipase inhibitions of the hydroalcoholic extract of remela de cachorro fruit were evaluated. In vitro biological assays revealed the potential of this fruit as a bioactive food that should be further studied and explored in Amazonian products.
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Affiliation(s)
- Weider H P Paz
- Metabolomics and Mass Spectrometry Research Group, Amazonas State University - UEA, 690065-130 Manaus, AM, Brazil; Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Richardson A de Almeida
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Neila A Braga
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Felipe M A da Silva
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Leonard D R Acho
- Faculty of Pharmacy, Federal University of Amazonas - UFAM, 69077-000 Manaus, AM, Brazil
| | - Emerson S Lima
- Faculty of Pharmacy, Federal University of Amazonas - UFAM, 69077-000 Manaus, AM, Brazil
| | - Ana Paula A Boleti
- School of Biological and Environmental Sciences, Federal University of Grande Dourados - UFGD, 79825-900 Dourados, MS, Brazil
| | - Edson L Dos Santos
- School of Biological and Environmental Sciences, Federal University of Grande Dourados - UFGD, 79825-900 Dourados, MS, Brazil
| | - Célio F F Angolini
- Institute of Chemistry, University of Campinas - UNICAMP, 13083-970 Campinas, SP, Brazil
| | - Giovana A Bataglion
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Hector H F Koolen
- Metabolomics and Mass Spectrometry Research Group, Amazonas State University - UEA, 690065-130 Manaus, AM, Brazil.
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Takahashi M, Hirose N, Ohno S, Arakaki M, Wada K. Flavor characteristics and antioxidant capacities of hihatsumodoki ( Piper retrofractum Vahl) fresh fruit at three edible maturity stages. Journal of Food Science and Technology 2018; 55:1295-1305. [PMID: 29606743 DOI: 10.1007/s13197-018-3040-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/14/2017] [Accepted: 12/12/2017] [Indexed: 11/30/2022]
Abstract
To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.
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Affiliation(s)
- Makoto Takahashi
- 1Faculty of Agriculture, University of the Ryukyus, Senbaru 1, Nishihara, Okinawa 903-0213 Japan
| | - Naoto Hirose
- 2Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman, Okinawa 901-0336 Japan
| | - Suguru Ohno
- 3Ishigaki Branch, Okinawa Prefectural Agricultural Research Center, 1178-6 Hiraechisokobaru, Ishigaki, Okinawa Japan
| | - Mika Arakaki
- 1Faculty of Agriculture, University of the Ryukyus, Senbaru 1, Nishihara, Okinawa 903-0213 Japan
| | - Koji Wada
- 1Faculty of Agriculture, University of the Ryukyus, Senbaru 1, Nishihara, Okinawa 903-0213 Japan
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Mehta PK, de Sousa Galvão M, Soares AC, Nogueira JP, Narain N. Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1038-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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SANTANA KLD, GALVÃO MDS, JESUS MSD, NOGUEIRA JP, NARAIN N. HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.20916] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Gouvêa RF, Ribeiro LO, Souza ÉF, Penha EM, Matta VM, Freitas SP. Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp. Journal of Food Science and Technology 2017; 54:2176-2180. [PMID: 28720976 DOI: 10.1007/s13197-017-2630-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/07/2017] [Indexed: 12/01/2022]
Abstract
Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L® and Rapidase TF®, were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55 °C) and enzyme concentration (100, 200 and 300 ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8 mPa s at 100 s-1 shear rate), a significant, four times lower, viscosity reduction of 18.9 mPa s was observed. Under optimum process condition (35 °C and Rapidase at 100 ppm concentration), the lowest viscosity was achieved after 40 min of reaction. Under these reaction conditions, no significant change was found in the vitamin C content, indicating the preservation of functional and nutritional properties of umbu pulp.
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Affiliation(s)
- Rodrigo F Gouvêa
- Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149, Rio de Janeiro, 21941-909 Brazil
| | - Leilson O Ribeiro
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Érika F Souza
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Edmar M Penha
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Virgínia M Matta
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Suely P Freitas
- Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149, Rio de Janeiro, 21941-909 Brazil
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Li JL, Tu ZC, Zhang L, Lin DR, Sha XM, Zeng K, Wang H, Pang JJ, Tang PP. Characterization of Volatile Compounds in Grass Carp(Ctenopharyngodon idellus)Soup Cooked Using a Traditional Chinese Method by GC-MS. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12995] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jin-Lin Li
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Zong-Cai Tu
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - De-Rong Lin
- College of Food Science; Sichuan Agricultural University; Ya'an Sichuan China
| | - Xiao-Mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Kai Zeng
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Juan-Juan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Ping-Ping Tang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
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23
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Antioxidants, quinone reductase inducers and acetylcholinesterase inhibitors from Spondias tuberosa fruits. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.12.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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24
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Gunata Z. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13038] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adeline Bonneau
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Marc Lebrun
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Ziya Gunata
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
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25
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Ferreira DDF, Garruti DDS, Barin JS, Cichoski AJ, Wagner R. Characterization of Odor-Active Compounds in Gabiroba Fruits (C
ampomanesia xanthocarpa
O. Berg). J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12177] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Daniele De Freitas Ferreira
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | - Alexandre José Cichoski
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
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26
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Pan L, Zhang W, Zhu N, Mao S, Tu K. Early detection and classification of pathogenic fungal disease in post-harvest strawberry fruit by electronic nose and gas chromatography–mass spectrometry. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.020] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Vojtko J, Tomčík P. A Method for Esterification Reaction Rate Prediction of Aliphatic Monocarboxylic Acids with Primary Alcohols in 1,4-Dioxane Based on Two Parametrical Taft Equation. INT J CHEM KINET 2014. [DOI: 10.1002/kin.20845] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ján Vojtko
- Department of Chemistry, Faculty of Education; Catholic University in Ružomberok; Hrabovská cesta 1 Ružomberok SK-034 01 Slovak Republic
| | - Peter Tomčík
- Department of Chemistry, Faculty of Education; Catholic University in Ružomberok; Hrabovská cesta 1 Ružomberok SK-034 01 Slovak Republic
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28
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Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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