Geographical differentiation of apple ciders based on volatile fingerprint

Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian": A comparative study with traditional double-petal jasmine

This study investigated the dynamic changes in jasmine tea during the scenting process and explored the differences in the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and traditional double-petal jasmine "Shuangban." Twenty-one key volatile compounds were identified from jasmine tea by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Compared with the intensely floral and sweet fragrance characteristic of jasmine tea scented with double-petal jasmine "Shuangban," the tea scented with single-petal jasmine "Bijian" exhibited a fresher aroma, which can be attributed to the accumulation of methyl benzoate. Indole and eugenol were identified as the major contributors to the pronounced floral flavor. Furthermore, the large accumulation of α-farnesene, geraniol and α-ionone, helps jasmine tea to show a stronger freshness and fragrance aroma. These findings provide new insights into the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and support its application and promotion in tea production.

Fingerprinting of Volatile Organic Compounds in Old and Commercial Apple Cultivars by HS-SPME GC/GC-ToF-MS

Flavor is the most important feature consumers use to examine fruit ripeness, and it also has an important influence on taste sensation. Nowadays, more and more consumers pay much attention not only to the appearance but also to the fruit's aroma. Exploiting the potential of headspace solid-phase microextraction (HS-SPME) combined with sensitive two-dimensional gas chromatography and the time-of-flight mass spectrometry (GC/GC-ToF-MS) method within 30 old/traditional cultivars of apples (Malus domestica Borkh) coming from the same germplasm and 7 modern/commercial cultivars, 119 volatile organic compounds (VOCs) were identified. The largest group was esters (53), followed by alcohols (20), aldehydes (17), ketones (10), and acids (10). The richest volatile profile was 'Grochówka', with 61 VOCs present. The results revealed a visible difference based on VOC levels and profiles between the different apple cultivars, as well as visible similarities within the same cultivar coming from different farms. Based on a PCA, the commercial cultivars were separated into 7 clusters, including (1) 'Gala', (2) 'Melrose', (3) 'Red Prince', (4) 'Lobo', (5) 'Ligol', and (6) 'Szampion'. The results of this study indicate that the profile of volatile compounds may be a useful tool for distinguishing between commercial and old apple cultivars, as well as for the varietal classification of apples from different locations. The developed method can also be used to identify other fruit varieties and origins based on their VOC composition. This may prove to be particularly valuable in the case of establishing a Protected Designation of Origin or Protected Geographical Indication.

Green and Sustainable Forward Osmosis Process for the Concentration of Apple Juice Using Sodium Lactate as Draw Solution

China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis-membrane distillation (FO-MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m-2·h-1. Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m-2∙h-1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.

Nontargeted metabolomics coupled with multivariate modelling techniques for discrimination of Cyclocarya paliurus (Batal.) Ijinskaja leaves from different geographic altitudes

Altitude-associated nutrition-compositional evaluation is critical for quality control and value determination of plants. Herein, an exploratory study was applied to investigate the differences in the metabolites of Cyclocarya paliurus (CP) leaves from different altitudes (200-1000 m) using a UPLC-QTOF-MS-based metabolomics method, employed to create models for discrimination of CP leaves. On the one hand, 70 metabolites exhibiting significant distinctions within various components in different altitude environments were detected and identified, of which majority showed a close connection. High altitude environments with a decrease in temperature accompanied by enhanced UV-B radiation significantly influenced the profile of flavonoids and organic acids. On the other hand, the PLS-DA model (R² = 0.994 and Q² = 0.990) with the VIP variable selection method and P-value were selected to characterize fifteen potential differential metabolites. Moreover, the DD-SIMCA model involving the above-mentioned differential compounds showed both good specificity and accuracy of 100%. These results provide guidance for the discrimination of CP leaves from different geographic altitudes, which may be extended to improve the growing conditions of CP leaves.

Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.

Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese

Volatile organic compounds (VOCs) emitted by food products are decisive for the perception of aroma and taste. The analysis of gaseous matrices is traditionally done by detection and quantification of few dozens of characteristic markers. Emerging direct injection mass spectrometry technologies offer rapid analysis based on a soft ionisation of VOCs without previous separation. The recent increase of selectivity offered by the use of several precursor ions coupled with untargeted analysis increases the potential power of these instruments. However, the analysis of complex gaseous matrix results in a large number of ion conflicts, making the quantification of markers difficult, and in a large volume of data. In this work, we present the exploitation of untargeted SIFT-MS volatile fingerprints of ewe PDO cheeses in a real farm model, using mixOmics methods allowing us to illustrate the typicality, the manufacturing processes reproducibility and the impact of the animals' diet on the final product.

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.