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Consumers demand for functional foods and nutraceutical is increasing owing to their health endorsing properties. Natural bioactive compounds are getting attention due to their health promoting potential. In addition, the extraction of these bioactive compounds is a significant industrial and technological perspectives. These bioactive moieties can be extracted via various conventional and modern methods. For instance; solid-phase extraction, solid-phase micro-extraction, and liquid-liquid extraction are considered as traditional/conventional methods. In contrast, modern eco-innovative methods for extraction such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field (PEF), supercritical fluid extraction (SFE), instant controlled pressure drop (DIC), etc. are more economical and environment friendly. Additionally, these are ever-increasing demands of energy-efficient methods for the recovery of valuable compounds. Moreover, these methods produced less wastewater and hazardous substances. Conclusively, this review highlighted the conventional and modern extraction technologies and the role of these eco-innovative technologies in achieving the goal of a sustainable food system. [ABSTRACT FROM AUTHOR]

The volatile profiles of Vitis vinifera cv. Cabernet Gernischet wines in vintages 2010 and 2011 from rain-shelter cultivation and open-field cultivation were compared and detected by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that the number and concentration of volatile compounds quantified in wine were lower under rainshelter cultivation compared with open-field cultivation. The strength of the fruity, fatty, caramel, and floral aromas of the 2010 vintage wines was lower under rain-shelter cultivation condition, and the compounds contributing to herbaceous aroma series were also lower with rain-shelter cultivation in the 2011 vintage wines. However, the strength of fruity, fatty, caramel, floral, and chemical aromas was higher with rain-shelter cultivation in vintage 2011. The cultivations in the two vintages could be clearly divided into three groups by principal component analysis. The difference between two treatments was significant in vintage 2010, whereas there was no significant difference in vintage 2011. The present work reveals the effects of rain-shelter cultivation on Cabernet Gernischet wine volatile compounds and explains that the technique is helpful in improving the wine quality in some rainy regions. [ABSTRACT FROM AUTHOR]

This study analyzed the aromatic composition and established the soluble carbohydrate profiles of the Chriha, Razeki, Assli, and Meski varieties of Tunisian raisin (Vitis viniferaL.). A total of 80 compounds obtained by headspace solid phase micro-extraction were detected by gas chromatography-mass spectrometry. Non-terpene hydrocarbon derivatives were the major compounds of the Chriha and Assli varieties (35.8 and 26.3%, respectively). The Razeki variety accumulated 25.5%. apocarotenoids. Oxygenated non-terpene derivatives, including esters, alcohols, aldehydes, acids, ketones, and others were the most abundant (57.5%) in the Assli variety. The presence and amounts of volatiles were different among varieties and might be responsible, in part, for the aroma and taste of raisins. The concentration of total sugars was highest in the Razeki variety and lowest in the Chriha variety. The content of individual sugars differed quantitatively among the varieties in this study. The Razeki variety had the best fruit quality with higher contents of individual and total sugars compared to the other three varieties. [ABSTRACT FROM AUTHOR]

The aroma characteristics of Cabernet Sauvignon wines from five different altitudes (Xidang-2110, Dari-2249, Jiunongding-2330, Adong-2610, and Jiangpo-2788, respectively) in the plateau of Yunnan (China) were detected by headspace solid phase micro-extraction gas chromatography mass spectrometry. The results showed that the numbers of volatile compounds increased with altitude rising, while the concentration of the total volatiles decreased with the exception of Xidang-2110. Alcohol and esters accounted for more than 97% of the total volatile compounds. Ten out of thirty-six components (22%) identified and quantified in five wines were found at concentrations higher than their corresponding threshold values (OAVs > 1). Ethyl hexanoate, ethyl butyrate, and 1-octen-3-ol were the three most powerful odorants in wine from Xidang-2110; but odor activity values and relative odor contribution of 1-octen-3-ol were higher than ethyl hexanoate and ethyl butyrate in the wines from Dari-2249 and Adong-2610; meanwhile β-damascenone, ethyl hexanoate, and 1-octen-3-ol were the three most powerful odorants in wines from Jiunongding-2330 and Jiangpo-2788. [ABSTRACT FROM PUBLISHER]