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Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to commercial mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces.

Herbero de la Sierra de Mariola is a traditional Spanish herb liqueur which can have up to 15 different plants. The aim of this study was to help in deciding which are the best suited herbs to be used to prepare a liqueur with the highest contents of bioactive compounds and their functional properties. Chemical parameters (FT-IR spectroscopy), total contents of bioactive compounds (polyphenols, flavonoids, and phenolic acids), sensory quality (total content of volatile compounds and aroma intensity), antioxidant activity (DPPH‧ and ABTS+), and antimicrobial activity, and sensory intensity were the parameters studied. In general, the best highest contents of the bioactive compounds and functional activities were found in liqueurs of the Lamiaceae family. An optimized version of this traditional liqueur might contain (i) winter savory, (ii) fennel, (iii) thyme, and (iv) peppermint. This study can be an example of how the scientific knowledge can be used to optimize traditional products, such as an Herbero de la Sierra de Mariola, and why not also to support the advantages of these products to establish future marketing campaigns.

Tomato (Solanum lycopersicum L.) is a well-known plant that belongs to the Solanaceae family. It is a widely consumed vegetable, either fresh or industrially processed. The aim of this study was to characterize and compare the morphology, main physicochemical parameters, volatile composition, and sensory quality of 8 cherry tomato cultivars: 4 pear cherry tomatoes (Angelle, Seychelles, Santyplum, and Dolcetini) and 4 round cherry tomatoes (Katalina, Sweet star, C-95, and Karelya) to be able to replace the most popular ones in markets (Angelle and Katalina). Morphological parameters had significant differences among cultivars, while in terms of total soluble solids and titratable acidity, Dolcetini could be an interesting substitute of Angelle in pear cherry cultivars, while in round ones C-95 would be the closest one. Regarding sugars, Santyplum was probably the cultivar which could be placed into a similar place to Angelle, while in round ones, C-95 was probably the cultivar closest to Katalina. Santyplum, Seychelles (pear type), and C-95 (round type) are likely to be the most interesting cherry cultivars in providing a real alternative to the most cultivated ones, in terms of volatile profile and concentration of the main volatile compounds. Descriptive sensory analysis revealed that Seychelles cultivar in 9 of the 15 attributes under study could be considered as the most similar cultivar to replace Angelle, while in round types no clear and direct relationship was found with any cultivar. Finally, consumers reported similar values for Angelle and Seychelles pear type cultivars, while round ones did not show significant differences. In summary, it can be stated that Seychelles and C-95 are the best alternatives of pear and round cherry cultivars, respectively, as compared to the reference cultivars, Angelle and Katalina.

The Fondillon is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillon volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alcohol, diethyl succinate and ethyl lactate having the highest flavor dilution factor. The Fondillon wines were characterized by having high intensity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds.

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i)&nbsp, wine A, aged in a clay-tinaja with non-permeable coating), (ii)&nbsp, wine B, aged in clay-tinaja without coating, and (iii)&nbsp, wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja&nbsp, wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

Cyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) “C hufa de Valencia”. The aim of this study was to characterize commercial tigernut milks and compare PDO and non-PDO products. The following aspects were studied: (i) volatile profile, (ii) descriptive sensory profile, (iii) consumer satisfaction degree. The key volatile compounds were limonene, benzaldehyde, linalool and m-methoxyanisole. Principal component analysis indicated a mix of PDO and non-PDO samples in the groups formed. The highest consumer satisfactions were observed for 2 PDO samples. Penalty analysis showed that 80% of non-PDO samples needed improvements, while this percentage drastically decreased to 40% for PDO samples. The online study proved that a lot of people drink horchata, less people know the PDO Chufa de Valencia and even less people consume the protected product consciously. In conclusion, there was not a clear difference among protected and non-protected tigernut milks respect to volatile compounds but there were differences in the degree of consumer preference. So, it is clear that a lack of knowledge regarding the product and its PDO exists and needs attention.