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Roberts R, Khomenko I, Eyres GT, Bremer P, Silcock P, Betta E, Biasioli F. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. J Mass Spectrom 2023; 58:e4959. [PMID: 37491759 DOI: 10.1002/jms.4959] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/14/2023] [Accepted: 06/18/2023] [Indexed: 07/27/2023]
Abstract
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a specific yeast strain selection and fermentation conditions. The effect of yeast strains on the formation of higher alcohols and esters throughout fermentations (at 20°C) was investigated. Flavour-relevant esters (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) and higher alcohols (isoamyl alcohol, isobutyl alcohol and phenylethyl alcohol) were monitored throughout the fermentation using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) coupled with an automated sampling system for continuous measurements. Compound identification was confirmed by analysis of samples using gas chromatography-mass spectrometry (GC-MS). Results demonstrated the specific time points where variation in higher alcohol and ester generation between yeast strains occurred. In particular, the concentrations of isoamyl acetate, ethyl octanoate and isoamyl alcohol between yeast strains were significantly different over the first 2 days of fermentation; whereas, after Day 3, no significant differences were observed. The two Saccharomyces pastorianus strains produced comparable concentrations of the key higher alcohols and esters. However, the key higher alcohol and ester concentrations varied greatly between the two S. cerevisiae strains. The use of PTR-ToF-MS to rapidly measure multiple yeast strains provides new insights on fermentation for brewers to modify the sensory profile and optimise quality.
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Affiliation(s)
- Rebecca Roberts
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Graham T Eyres
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
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Mazzucotelli M, Khomenko I, Betta E, Cetto I, Farneti B, Gabetti E, Cavallero A, Aprea E, Biasioli F. Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization. Talanta 2023; 259:124568. [PMID: 37088040 DOI: 10.1016/j.talanta.2023.124568] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 04/25/2023]
Abstract
Gas chromatography coupled with ion mobility spectrometry (IMS) is an analytical tool which is rapidly becoming widespread in the analysis of food volatiles. Despite this increasing popularity, an assessment of the IMS response for several flavor compound classes is not yet available. This study focuses on alkyl pyrazines and their determination in roasted hazelnut pastes. These Maillard reaction products are crucial to determine the aromatic profile of roasted foods and are suitable markers for industrial roasting monitoring. The instrumental response of 8 alkyl pyrazines was studied using a model matrix and a matrix matching approach. The results showed a relevant effect of the pyrazine ring substitution pattern on the concentration-response curve trends, highlighting that an external standardization of the IMS response is required to make possible relative abundance comparisons between analytes. A response standardization was therefore developed and applied to determine alkyl pyrazines in samples with different roasting intensity and geographical and botanical origin.
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Affiliation(s)
- Maria Mazzucotelli
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy; Center for Agriculture Food Environment C3A, University of Trento, San Michele All'Adige, Trento, Italy
| | - Iuliia Khomenko
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy.
| | - Emanuela Betta
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy
| | - Irene Cetto
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy
| | - Brian Farneti
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy
| | | | | | - Eugenio Aprea
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy; Center for Agriculture Food Environment C3A, University of Trento, San Michele All'Adige, Trento, Italy
| | - Franco Biasioli
- Research and Innovation Center, Fondazione Edmund Mach, San Michele All'Adige, Trento, Italy
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Probst M, Telagathoti A, Siewert B, Khomenko I, Betta E, Biasioli F, Peintner U. Co-cultivation of Mortierellaceae with Pseudomonas helmanticensis affects both their growth and volatilome. Sci Rep 2023; 13:2213. [PMID: 36750680 PMCID: PMC9905594 DOI: 10.1038/s41598-023-29134-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Volatile organic compounds (VOCs) might mediate microbial interactions, especially in spatially structured environments, such as soil. However, the variety and specificity of VOC production are poorly understood. Here, we studied 25 Mortierellaceae strains belonging to the genera Linnemannia and Entomortierella in both pure and co-culture with Pseudomonas helmanticensis under laboratory conditions. We analysed both the fungal growth depending on co-cultivation and the cultures' volatilomes applying proton-transfer-reaction time-of-flight and gas chromatography-mass spectrometry (PTR-ToF-MS and GC-MS). In a strain-specific manner, we found the fungi's radial growth rate and colony morphology affected by the presence of P. helmanticensis. The fungus seemed to generally reduce the bacterial growth. The volatilomes of the fungal and bacterial pure and co-cultures were diverse. While the fungi frequently consumed VOCs, P. helmanticensis produced a higher diversity and amount of VOCs than any fungal strain. Our results support that both the pure and co-culture volatilomes are taxonomically conserved. Taken together, our data supports the relevance of VOCs in Mortierellaceae-P. helmanticensis interaction. We also discuss individual VOCs that appear relevant in the interaction.
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Affiliation(s)
- Maraike Probst
- Department of Microbiology, Universität Innsbruck, Technikerstrasse 25, 6020, Innsbruck, Austria.
| | - Anusha Telagathoti
- Department of Microbiology, Universität Innsbruck, Technikerstrasse 25, 6020, Innsbruck, Austria
| | - Bianka Siewert
- Institute of Pharmacy, Center for Chemistry and Biomedicine, Center for Molecular Biosciences Innsbruck (CMBI), Universität Innsbruck, Innrain 80 - 82/IV, 6020, Innsbruck, Austria
| | - Iuliia Khomenko
- Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010, San Michele all'Adige, Italy
| | - Emanuela Betta
- Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010, San Michele all'Adige, Italy
| | - Franco Biasioli
- Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010, San Michele all'Adige, Italy
| | - Ursula Peintner
- Department of Microbiology, Universität Innsbruck, Technikerstrasse 25, 6020, Innsbruck, Austria
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Farneti B, Khomenko I, Ajelli M, Wells KE, Betta E, Aprea E, Giongo L, Biasioli F. Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques. Front Mol Biosci 2023; 10:1155564. [PMID: 37122562 PMCID: PMC10133483 DOI: 10.3389/fmolb.2023.1155564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 04/03/2023] [Indexed: 05/02/2023] Open
Abstract
The application of direct-injection mass spectrometric (DI-MS) techniques, like Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) has been suggested as a reliable phenotyping tool for fruit volatilome assessment in both genetic and quality-related studies. In this study the complexity of raspberry aroma was investigated by a comprehensive untargeted VOC analysis, done by combining SPME-GC-MS and PTR-ToF-MS assessments with multi-block discriminant analysis using the DIABLO mixOmics framework. The aim was to acquire an exhaustive characterization of the raspberry volatilome according to different fruit ripening stages (pink, ripe, and overripe) and genetic variances (50 accessions), as well as to investigate the potential of PTR-ToF-MS as a rapid and high throughput VOC phenotyping tool to address issues related to raspberry fruit quality. Results of this study demonstrated the complementarity between SPME-GC-MS and PTR-ToF-MS techniques to evaluate the raspberry aroma composition. PTR-ToF-MS generates reliable raspberry VOC fingerprints mainly due to a reduced compound fragmentation and precise content estimation. In addition, the high collinearity between isomers of monoterpenes and norisoprenoids, discovered by GC analysis, reduces the main analytic limitation of PTR-ToF-MS of not being able to separate isomeric molecules. The high similarity between the VOC matrices obtained by applying PTR-ToF-MS and SPME-GC-MS confirmed the possibility of using PTR-ToF-MS as a reliable high throughput phenotyping tool for raspberry volatiolome assessment. In addition, results provided by the germplasm collection investigation enabled to distinguish the best performing accessions, based on VOCs composition, to be used as superior parental lines for future breeding programs.
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Affiliation(s)
- Brian Farneti
- Berries Genetics and Breeding Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
- *Correspondence: Brian Farneti,
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
| | - Matteo Ajelli
- Berries Genetics and Breeding Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
| | - Karen Elizabeth Wells
- Berries Genetics and Breeding Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
| | - Eugenio Aprea
- Sensory Quality Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
- Center Agriculture Food Environment C3A, University of Trento, Trento, Italy
| | - Lara Giongo
- Berries Genetics and Breeding Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre of Fondazione Edmund Mach, Trento, Italy
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Ricci M, Gasperi F, Betta E, Menghi L, Endrizzi I, Cliceri D, Franceschi P, Aprea E. Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Bottiroli R, Aprea E, Betta E, Fogliano V, Gasperi F. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104715] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ni Q, Gasperi F, Aprea E, Betta E, Bergamaschi M, Tagliapietra F, Schiavon S, Bittante G. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. J Dairy Sci 2019; 103:1377-1390. [PMID: 31785882 DOI: 10.3168/jds.2019-16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 10/05/2019] [Indexed: 12/15/2022]
Abstract
A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.
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Affiliation(s)
- Qianlin Ni
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Emanuela Betta
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Matteo Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Franco Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Aprea E, Gasperi F, Betta E, Sani G, Cantini C. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. J Mass Spectrom 2018; 53:824-832. [PMID: 30062818 DOI: 10.1002/jms.4274] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 07/09/2018] [Accepted: 07/21/2018] [Indexed: 06/08/2023]
Abstract
A quantitative method, based on SPME GC-MS, for the quantification of volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high-quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at "Santa Paolina" experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from nonwidely cultivated olive varieties. These data can support the reintroduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.
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Affiliation(s)
- Eugenio Aprea
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Flavia Gasperi
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Emanuela Betta
- Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Graziano Sani
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy
| | - Claudio Cantini
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy
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Charles M, Endrizzi I, Aprea E, Zambanini J, Betta E, Gasperi F. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.06.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Farneti B, Khomenko I, Grisenti M, Ajelli M, Betta E, Algarra AA, Cappellin L, Aprea E, Gasperi F, Biasioli F, Giongo L. Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques. Front Plant Sci 2017; 8:617. [PMID: 28491071 PMCID: PMC5405137 DOI: 10.3389/fpls.2017.00617] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Accepted: 04/05/2017] [Indexed: 05/19/2023]
Abstract
Blueberry (Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars ("Biloxi," "Brigitta Blue," "Centurion," "Chandler," and "Ozark Blue") harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V. corymbosum L. ("Brigitta," "Chandler," "Liberty," and "Ozark Blue"), V. virgatum Aiton ("Centurion," "Powder Blue," and "Sky Blue"), V. myrtillus L. (three wild genotypes of different mountain locations), and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs, for the most aldehydes, alcohols, terpenoids, and esters that can be used as putative biomarkers to rapidly evaluate the blueberry aroma variations related to ripening and/or senescence as well as to genetic background differences. Moreover, the obtained results demonstrated the complementarity between chromatographic and direct-injection mass spectrometric techniques to study the blueberry aroma.
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Affiliation(s)
- Brian Farneti
- Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy
- *Correspondence: Brian Farneti
| | - Iuliia Khomenko
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
- Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitat InnsbruckInnsbruck, Austria
| | - Marcella Grisenti
- Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy
| | - Matteo Ajelli
- Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy
| | - Emanuela Betta
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
| | | | - Luca Cappellin
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
| | - Eugenio Aprea
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
| | - Flavia Gasperi
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
| | - Franco Biasioli
- Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy
| | - Lara Giongo
- Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy
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Aprea E, Romanzin A, Corazzin M, Favotto S, Betta E, Gasperi F, Bovolenta S. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese. J Dairy Sci 2016; 99:6180-6190. [PMID: 27265179 DOI: 10.3168/jds.2016-10929] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 04/25/2016] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product.
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Affiliation(s)
- E Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy.
| | - A Romanzin
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - M Corazzin
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - S Favotto
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - E Betta
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy
| | - F Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy
| | - S Bovolenta
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
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Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. J Dairy Sci 2015; 98:2183-96. [DOI: 10.3168/jds.2014-8807] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/19/2022]
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13
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De Marchi F, Aprea E, Endrizzi I, Charles M, Betta E, Corollaro ML, Cappelletti M, Ferrentino G, Spilimbergo S, Gasperi F. Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1501-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Aprea E, Romano A, Betta E, Biasioli F, Cappellin L, Fanti M, Gasperi F. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. J Mass Spectrom 2015; 50:56-64. [PMID: 25601675 DOI: 10.1002/jms.3469] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/04/2023]
Abstract
Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques.
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Affiliation(s)
- Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010, S. Michele a/A, Italy
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Demattè ML, Pojer N, Endrizzi I, Corollaro ML, Betta E, Aprea E, Charles M, Biasioli F, Zampini M, Gasperi F. Effects of the sound of the bite on apple perceived crispness and hardness. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.05.009] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Tasin M, Betta E, Carlin S, Gasperi F, Mattivi F, Pertot I. Volatiles that encode host-plant quality in the grapevine moth. Phytochemistry 2011; 72:1999-2005. [PMID: 21794883 DOI: 10.1016/j.phytochem.2011.06.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2011] [Revised: 04/28/2011] [Accepted: 06/22/2011] [Indexed: 05/09/2023]
Abstract
Plant volatiles are signals used by herbivorous insects to locate host plants and select oviposition sites. Whether such volatiles are used as indicators of plant quality by adult insects in search of host plants has been rarely tested. We tested whether volatiles indicate plant quality by studying the oviposition of the grapevine moth Lobesia botrana on the grapevine plant Vitis vinifera. Host plants were infected with a variety of microorganisms, and larval fitness was correlated to the infected state of the substrate. Our results show an oviposition preference for volatiles that is significantly correlated with the fitness of the substrate. The chemical profiles of the bouquets from each V. vinifera-microorganism system are clearly differentiated in a PCA analysis. Both the volatile signal and the quality of the plant as larval food were affected by the introduction of microorganisms. Our study represents a broad approach to the study of plant-insect interactions by considering not only the direct effect of the plant but also the effect of plant-microorganism interactions on insect population dynamics.
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Affiliation(s)
- Marco Tasin
- IASMA Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
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