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Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). Therefore, the present study aimed at testing the use of alternative maceration technique (NM) in alternative to CM, to create the conditions of anoxia on the Gamay variety. The results showed a higher concentration of polyphenols and anthocyanins in the macerated wines, especially in NM wine. Concerning VOCs (Volatile Organic Compounds), the CM wine showed the highest content in esters while the total alcohol content was slightly higher in the NM wines. The CM wine had the highest content in volatile medium chain fatty acids (MCFA). E-nose measurements revealed a clear separation among the samples, and the E-nose data, in PCA computation, were generally overlapped by the PCA of VOCs analysis. The NM showed a potential as environmentally sustainable technique useful to produce a new style of macerated and aromatic wines.

Background and Aims: Nebbiolo grapes are used to produce Sfursat wine, following partial dehydration. This research aimed to clarify the influence of fruit exposure to light and postharvest water loss on the concentration of green leaf volatiles (GLVs) and lipoxygenase (LOX) and alcohol dehydrogenase (ADH) activity of grapes. Methods and Results: Nebbiolo grapes from Control vines (no defoliation) (ND) and from vines defoliated at fruitset (DFS) or defoliated post-veraison (DPV) were harvested at about 23°Brix and dehydrated at 10 and 20°C, 60% RH and air flow of 1.5 m/s. Berries were sampled at 10 and 20% mass loss (ML). Significant differences in crop yield, bunch mass and berry mass were observed. As expected, the higher the dehydration temperature, the faster the dehydration process: 20% ML at 20°C occurred between 18 and 25 days, the shortest time corresponding to ND and the longest to DFS; at 10°C, the dehydration lasted between 27 and 32 days. At 10°C, the ADH activity was almost double that at 20°C, and in DFS was much higher than in other samples. At harvest, LOX did not show any difference among the samples, while at 10°C and 10% ML, the enzyme activity increased significantly and then declined at 20% ML, especially in defoliated samples. At harvest, the total free GLVs associated with the metabolism of lipid oxidation were 9434, 7212 and 11 656 μg/kg dry weight (DW) in ND, DFS and DPV samples, respectively; the total bound GLVs lipid-derived were 7599, 18 486 and 15 409 μg/kg DW in ND, DFS and DPV samples, respectively. During dehydration at 10°C, the ML induced ADH + LOX activity, especially in defoliated samples, but the bound GLVs, produced by defoliation, greatly decreased. Conclusions: Defoliation affected the response of Nebbiolo grapes to dehydration temperature: postharvest cold stress (10°C) and ML induced glycosylation of GLVs, alcohol formation (via ADH) and membrane oxidation (via LOX); a further stress effect was observed with leaf removal, regardless of the time of application. Significance of the Study: The timing of defoliation and postharvest dehydration temperature are significant factors to mitigate the postharvest stress response of Nebbiolo grapes.

Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tree, grapefruit, citrus fruits, passionfruit and cat urine odor. Excluding wines from a few VT-rich grapevine cultivars, VTs appear to be present in most cultivars at trace levels, although a comprehensive dataset is still missing. The low concentration of VTs combined with their high reactivity and matrix complexity make their determination in wines a challenging task. In this research an optimized liquid chromatography – tandem mass spectrometry (LC-MS/MS) method was validated and used for the quantification of 4-methyl-4-sulfanylpentan-2-one (4-MSP), 3-sulfanylhexan-1-ol (3-SH), 3-sulfanylhexyl acetate (3-SHA) and ethyl 3-sulfanylpropionate (E3SP) in 246 samples (vintage 2019) representative of 18 monovarietal Italian white wines. VTs were detected in all cultivars even though higher values of 3-SH were found in Lugana, Müller-Thurgau and Verdicchio cultivars. Müller-Thurgau wines showed the highest level of 4- MSP, that was mainly correlated to the odor descriptors of passionfruit and box tree/cat urine. The VTs composition of Müller-Thurgau was confirmed on a second set of 50 wines from different vintages. From a sensory perspective, the samples of Müller-Thurgau showed the best positive correlations between chemical variables and the odor descriptors thiol note, passion fruit and box tree/cat urine. These notes are significantly related to 4-MSP, suggesting that it could play a relevant olfactory role for the aroma of Müller-Thurgau wines. Sorting analysis allowed to group these wines according to their thiolic characteristics. The chemical variables and the odor descriptors attributable to the thiol notes are important for Müller-Thurgau and Lugana wines, while the contribution of thiol notes was sensorially negligible for the other wines.

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.

The Annurca type is an historical Italian apple fruit probably native to the Campania region. These fruits are harvested before a full maturity stage and go through an open-field reddening process. Products based on 1-methylcyclopropene (1-MCP) are widely used in postharvest to improve apple quality and avoid disorders in controlled atmosphere. In this work, we tested the impact of 1-MCP in the traditional reddening system of Annurca type by analyzing three postharvest strategies, namely, fruits exposed for ten days to the traditional reddening and then cold-stored (RDG treatment), fruits treated in postharvest with 1-MCP and then cold-stored (MCP treatment), fruits treated in postharvest with 1-MCP, exposed for ten days to the open-field reddening and then cold-stored (MCP + RDG treatment). Using a full factorial design, we measured main physical and compositional traits and described the properties of the products by consumer testing at two storage times. The MCP + RDG treatment provided the most valuable results, by positively affecting fruit flesh firmness and several sensorial attributes (e.g., hardness, crunchiness, juiciness, sweetness), including a reduction of the mealiness. At the end of the cold-storage, MCP + RDG apples scored a higher consumer’s overall liking. The work demonstrated that the 1-MCP technology can be integrated into a traditional open-field postharvest process to improve fruit quality and, potentially, to extend the shelf life of Annurca apples.

Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition. Methods and Results: A sample sub-set was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single-cultivar ‘astringency spectra’, profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances. Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar. Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.

The effect of fat nature (dairy fat, and combination of dairy fat with sunflower oil) and its substitution with whey protein isolate (WPI) (0, 5% and 7.5%) on aroma release and perception from six saffron ice creams was studied through in-vitro, retro- and ortho-nasal approaches, and sensory evaluation. Compared with full-fat (10% fat) saffron ice creams, light (5% fat) and low-fat (2.5% fat) samples were accompanied with more safranal release into the vial headspace (0.0126, 0.0177, and 0.0220 ppm, respectively) and mouth cavity (100%, 153.6%, and 235.6%, respectively). Gas chromatography/Olfactometry showed that the most sensation of the majority of aroma compounds was from - low-fat and dairy fat-based samples. Results of in-mouth and ortho-nasal pathways studies coincided, indicating no significant difference (P

This work aimed at investigating red wine olfactory&ndash, oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p &lt, 0.05) showed that olfactory cues might play modulation effects on the perception of in-mouth sensations with 7 (harsh, unripe, dynamic, complex, surface smoothness, sweet, and bitter) out of 10 oral descriptors significantly affected by odours. Three weak but significant positive correlations (Pearson, p &lt, 0.0001) were statistically found and supported in a cognitive dimension: spicy and complex, dehydrated fruits and drying, vegetal and unripe. In the absence of volatiles, correlation coefficients between sensory and chemical parameters mostly increased. Proanthocyanidins correlated well with drying and dynamic astringency, showing highest coefficients (r &gt, 0.7) in absence of olfactory&ndash, oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.

The aim of this project was to register, in a liquid chromatography–mass spectrometry-based untargeted single-batch analysis, the metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. The data provided indications regarding the similarity between the cultivars and highlighted a rich list of putative biomarkers of origin wines (pBOWs) characterizing each individual cultivar–terroir combination, where Primitivo, Teroldego, and Nebbiolo had the maximum number of unique pBOWs. The pBOWs included anthocyanins (Teroldego), flavanols (Aglianico, Sangiovese, Nerello, and Nebbiolo), amino acids and N-containing metabolites (Primitivo), hydroxycinnamates (Cannonau), and flavonols (Sangiovese). The raw data generated in this study are publicly available and, therefore, accessible and reusable as a baseline data set for future investigations.

An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. ‘Primitivo’ achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while ‘Cannonau’ showed the lowest total acidity. ‘Corvina’ had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in ‘Sagrantino’ (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. ‘Teroldego’ wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by ‘Aglianico’ and ‘Raboso Piave’, while ‘Corvina’, ‘Nebbiolo’, and ‘Nerello Mascalese’ were the poorest. ‘Montepulciano’ and ‘Sangiovese’ showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of ‘Sangiovese’ wines produced in two regions (Emilia Romagna and Toscana) that returned a 42–66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.

Although phenolic off-odour is very detrimental for red wine quality, there is a lack of easy-to-use methods able to decrease the levels of the responsible compounds 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) and to improve the sensory quality of the contaminated wines. To this aim, an alternative use of fining agents (activated charcoal, PVPP and zeolite) was evaluated. Two levels of ethylphenol contamination were considered: a naturally low contaminated red wine and the same wine spiked with 4-EP and 4-EG. The impact of the treatments on desirable aroma volatiles, polyphenols and colour was also evaluated. The effectiveness in diminishing the intensity of the phenolic off-odour was assessed by descriptive sensory analysis. The activated charcoal and PVPP significantly decreased the concentrations of 4-ethylguaiacol and 4-ethylphenol in the naturally contaminated wine, while none of the tested fining agent was effective in the spiked one. Polyphenols and colour were slightly affected, to the same extent for the two treatments. Charcoal and PVPP additions negatively impacted the concentration of the aroma volatiles, especially esters, with the activated charcoal achieving a higher decrease. The sensory outcome of both treatments was the decrease in the intensity of phenolic off-odour, with charcoal achieving a higher decrease. Interestingly, in spite of the decrease in esters, also a significant increase in the intensity of “red fruit” odour occurred.

In this study, the influence of sip volume on Falanghina white wine aroma release was studied in vitro by simulating in-mouth conditions and using human saliva. Our results indicate thewine sip volume as a significant parameter affecting the volatiles released fromwine and likely, the in-mouth olfactory perception. Simulating the intake by large wine sips, a significant increase in benzyl alcohol, 2-phenylethanol, TDN, and hexanoic acid was observed. Differently, a significantly higher release of ethyl acetate, 2-methyl-1-propanol, 3-methyl-1-butanol, 1- hexanol, β-damascenone, and benzaldehyde was detected miming the wine assumption by smaller sips. The observed behaviors have been related to the air/water partition coefficient of wine volatiles, and to the presence of saliva. Both these variables play a significant role in the distribution of odor active compounds among the different phases involved in the oral process. The release of some volatile markers, involved in the fruity and oxidative characters of wine, was mainly affected by the sip volume after wine–saliva interaction. All changes and their sensory impact need to be tested by additional in vivo assays in order to confirm these results suggesting that, during wine sensory assessment, it is important to control/measure the sip volume in order to reduce/ take into account inter-individual variability.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, respectively. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatographic analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition. The relative amounts of volatiles belonging to different chemical classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R2 = 0.988; SW: R2 = 0.993) indicate that the release of volatiles is logP octanol/water dependent in both the wines but the slopes change with matrix composition. This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and α-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas.

BACKGROUND: This study, by combining sensory and experimental economics techniques, aims to analyse to what extent the production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non‐hypothetical auctions combined with hedonic ratings involving young wine consumers (N = 100), under different information scenarios (Blind, Info and Info Taste), were performed. RESULTS: The findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process (Blind) and with such information (Info Taste), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting (Info), consumers liked the two Champenoise wines more. CONCLUSION: It can be concluded that sensory and non‐sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. © 2018 Society of Chemical Industry

Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decreased the concentration of geosmin by 14% and 83%, respectively, while in the white wine, the activated charcoal and the grape seed oil were able to decrease the concentration of geosmin by 23% and 81%, respectively. The effective treatments in decreasing geosmin also decreased aroma volatile compounds, most of all esters, responsible for fruity notes. Considering the OAVs (concentration/odour threshold) only the treatment with grape seed oil was able to decrease the relative contribution of geosmin to the profile of the odour active compounds, both in red and in white wine. Sensory analysis confirmed the efficacy of the grape seed oil as a remedial treatment.

This study aimed at providing further insights into the positive and negative drivers of tomato liking. For this purpose, 13 tomato cultivars representing different typologies were characterized for physicochemical parameters and aroma volatiles, and were assessed by a trained panel for sensory descriptors, and by Italian consumers for liking. The relationships among the different parameters and their effects on consumer liking were studied by Partial Least Squares (PLS) analysis. Among physicochemical traits and sensory descriptors, seeds, reducing sugars, firmness, thick epicarp, soluble solids, sour taste, total acidity, citrate, herbaceous aroma and brightness were found to be drivers of liking, whereas pulp thickness, humidity, fruit weight, diacetyl-like odor and mealiness showed an opposite influence. For the aroma volatiles, 2-isobutylthiazole played a key role on liking and its positive contribution seemed to be supported by (Z)-3-hexen-1-ol, but suppressed by 6-methyl-5-hepten-2-ol, especially when tomatoes had a poor volatile fraction. These results represent a contribution to the knowledge that could lead to more effective breeding strategies aimed at improving tomato sensory quality. (c) 2012 Elsevier Ltd. All rights reserved.

Recently, the European Union regulation has fixed the maximum permitted dealcoholization level at 2 %; however in some cases, higher dealcoholization levels could be necessary. It is assumed that higher levels of dealcoholization could negatively affect the organoleptic quality of wine, but little data on this item is available. In the present study, two red wines (cv. Aglianico) with different initial alcohol contents (15.37 and 13.28 % v/v), were partially dealcoholized at three levels (-2, -3, -5 % v/v), by a polypropylene hollow fibre membrane contactor apparatus. In order to evaluate if dealcoholized wines differed from the untreated ones, triangle sensory tests were performed. Both -2 % wines were not perceived as different from the standard wines, while both -5 % wines were different. Sensory profiles and overall quality ranking were obtained by a selected and trained panel. Dealcoholization caused a modification of the sensory profiles, and the greatest differences were found after a dealcoholization of 5 % v/v. The most decreased olfactory notes were those of "Red fruits", "Cherry" and "Spicy", which is very important for the sensory quality of red wine. Concerning taste, both -5 % dealcoholized wines were more astringent than the correspondent untreated ones. Slighter differences were found for the other degrees of dealcoholization. The analysis of the volatile compounds, both free and glycoconjugated was performed by solid-phase extraction and gas chromatography mass spectrography analysis. While the composition of the glycoconjugated volatile fraction was almost not affected, many free compounds were decreased, most of all esters and alcohols, with an increasing amounts as the level of dealcoholization raised.

The salivary microbiota has been linked to both oral and non-oral diseases. Scant knowledge is available on the effect of environmental factors such as long-term dietary choices on the salivary microbiota and metabolome. This study analyzed the microbial diversity and metabolomic profiles of the saliva of 161 healthy individuals who followed an omnivore or ovo-lacto-vegetarian or vegan diet. A large core microbiota was identified, including 12 bacterial genera, found in >98% of the individuals. The subjects could be stratified into three "salivary types" that differed on the basis of the relative abundance of the core genera Prevotella, Streptococcus/Gemella and Fusobacterium/Neisseria. Statistical analysis indicated no effect of dietary habit on the salivary microbiota. Phylogenetic beta-diversity analysis consistently showed no differences between omnivore, ovo-lacto-vegetarian and vegan individuals. Metabolomic profiling of saliva using (1)H-NMR and GC-MS/SPME identified diet-related biomarkers that enabled a significant discrimination between the 3 groups of individuals on the basis of their diet. Formate, urea, uridine and 5-methyl-3-hexanone could discriminate samples from omnivores, whereas 1-propanol, hexanoic acid and proline were characteristic of non-omnivore diets. Although the salivary metabolome can be discriminating for diet, the microbiota has a remarkable inter-individual stability and did not vary with dietary habits. Microbial homeostasis might be perturbed with sub-standard oral hygiene or other environmental factors, but there is no current indication that a choice of an omnivore, ovo-lacto-vegetarian or vegan diet can lead to a specific composition of the oral microbiota with consequences on the oral homeostasis.

The aroma of sweet Fiano wine, the most representative non-aromatic white wine variety in southern Italy, was evaluated by sensory and instrumental analysis to determine the influence of grape overripeness, drying and Botrytis cinerea infection. Sensory descriptive analysis was used to evaluate the sensory properties of wines. Gas chromatography/mass spectrometry (GC/MS), gas chromatography (GC) and gas chromatography/olfactometry (GC/O) techniques were used to identify and to determine the content of free and bound volatile compounds and their odour impact. A sensory descriptive analysis had revealed that the sensory descriptors such as citrus jam, dried apricot, dried figs, prune, honey and coconut, occur in sweet Fiano wine more than in base Fiano wine. Thirty five free volatile compounds had higher levels in sweet Fiano wine than in base Fiano wine, these components were mostly terpenes, β-damascenone, lactones, aldehydes and ketones. Moreover higher levels of terpenes, β-damascenone, benzyl alcohol and 2-phenylethanol were found in the bound volatile fraction of sweet Fiano wine. The main odour impact compounds in sweet Fiano wine were nerol, geraniol and linalool (orange flowers), vitispirane (camphor), lactones such as γ-nonalactone (coconut), δ-decalactone and γ-decalactone (apricot) and 1-octen-3-ol (mushroom). These differences appear to be due to the fact that grape overripeness and the drying process allows concentration of varietal aromatic compounds and an easier transfer of them from skins to must during vinification.

Microbial spoilage of meat is a complex event to which many different bacterial populations can contribute depending on the temperature of storage and packaging conditions. The spoilage can derive from microbial development and consumption of meat nutrients by bacteria with a consequent release of undesired metabolites. The volatile organic compounds (VOCs) that are generated during meat storage can have an olfactory impact and can lead to rejection of the product when their concentration increase significantly as a result of microbial development. The VOCs most commonly identified in meat during storage include alcohols, aldehydes, ketones, fatty acids, esters and sulfur compounds. In this review, the VOCs found in fresh meat during storage in specific conditions are described together with the possible bacterial populations responsible of their production. In addition, on the basis of the data available in the literature, the sensory impact of the VOCs and their dynamics during storage is discussed to highlight their possible contribution to the spoilage of meat.

Obesity is a chronic inflammatory disease significantly risen worldwide, especially among children. Adipokines, secreted from adipose tissue, are hormones involved in various cellular processes such as energy metabolism and inflammation. Among the others, adiponectin is gaining increasing interest for its insulin-sentitizing, anti-atherogenic and anti-inflammatory properties. This adipokine undergoes different post-translational modifications, after which it circulates as oligomers of high, medium and low molecular weight (HMW, MMW, LMW); HMW are the most biologically active oligomers. Serum adiponectin levels as well as the amount of its oligomers are inversely correlated to BMI and closely associated with obesity and related diseases. In this study, we analyzed total adiponectin expression and its oligomeric profile in saliva samples from 27 obese compared to 27 age- and sex-matched controls. Moreover, we compared adiponectin oligomerization between serum and saliva samples. The analysis of the different adiponectin oligomers reveals a slightly higher expression of total, HMW and LMW salivary adiponectin in obese patients compared to controls. Finally, FPLC analysis evidenced that HMW oligomers in saliva have a higher molecular weight than in serum confirming the presence of more complex oligomers in saliva, previously identified as super HMW (S-HMW). Saliva is considered a potential source of novel biomarkers for the diagnosis of metabolic disorders. The assessment of total adiponectin and its oligomeric profiles in saliva samples may represent a promising biological marker for the analysis of metabolic diseases.

G. MAURIELLO, L. MOIO, G. MOSCHETTI, P. PIOMBINO, F. ADDEO AND S. COPPOLA. 2001. Aims: Seventy-eight strains of lactic acid bacteria belonging to five genera and showing six different phenotype combinations of Lac (lactose fermentation), Prt (proteolytic activity) and Cit (citrate degradation) characters were investigated for their main flavouring properties with the aim to detect variability among and within the groups. Methods and Results: High resolution gas chromatography–mass spectrometry analysis of neutral volatile compounds produced in whey showed that, considering both neo-formation compounds and substances quantified in the whey cultures at different concentrations in comparison to the extract from sterile whey, the groups of lactococci, enterococci, thermophilic streptococci and mesophilic lactobacilli produced a higher number of volatiles than thermophilic lactobacilli and leuconostocs. Applying principal component analysis (PCA) to the results, enterococci, mesophilic lactobacilli and thermophilic streptococci showed a broad diversity, while lactococci included rather similar strains as well as strains with special flavouring properties. Applying PCA to thermophilic streptococci and enterococci, to lactococci and enterococci, to lactococci and thermophilic streptococci, or to mesophilic and thermophilic lactobacilli, the strains gathered consistently with their systematic position. Conclusions: The study evidenced strains producing some volatile compounds responsible for food flavouring. Flavouring properties were variable among the systematic groups and in some cases different within the same bacterial group. Significance and Impact of the Study: The potential of the findings is discussed with reference to the development of flavouring adjuncts for the dairy industry.

Background: Recent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals. Methods and Findings: Amplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content. Conclusion: Microbiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity. © 2014 Piombino et al.

The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat wines obtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometry and by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLC-DAD. GC/MS was used to identify and quantify the content of free and bound volatile compounds. As expected, the absorbance values at 420 nm increased significantly for both wines during storage, due to oxidative browning, while difference in colour (DE*) from the beginning of storage and after 18 months was more intense in the Muscat wine than in the Malvasia wine. A significant decrease was observed in different phenolic compounds over time, especially in the Malvasia wine. In-bottle storage for 18 months at 20°C in the dark resulted in a significant decrease in all the classes of free and bound volatiles. These finding enhance knowledge regarding the effects of bottle storage on Muscat and Malvasia wines. This is of interest because, rather surprisingly, this topic has been poorly investigated in relation to these two varieties.

Modern enology is not based on a single approach, but on the adaptation of winemaking practices to the compositional peculiarity of a grape variety and to the 'wine design' intended by the winemaker. This chapter is an example of a proper interpretation of this concept of enology, where the main goal is to produce a wine that best expresses the sensory qualities of a particular grape variety. It provides an overview of the current knowledge available to optimize the management of vinification and stabilization to preserve the aroma characteristic of dehydrated grapes. In particular, it describes how the main stages of winemaking can be enhanced in order to maximize the extraction and preservation of free and bound aromas from dehydrated grapes. The main stages of winemaking include pre-fermentation, fermentation and maturation.

The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia was evaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantify the content of free and bound volatile compounds. The odour activity value (OAV) was also calculated. Higher alcohols and esters were quantitatively the largest group of free volatile compounds in both wines, while terpenes were the main class of bound volatiles. A total of 52 free and 26 bound volatiles were detected. Malvasia di Bosa sweet wine had a higher content of alcohols, esters and acids in comparison to Muscat of Sorso-Sennori, which was richer in some terpenes, like nerol, geraniol and geranic acid, and also in bound volatile compounds. A total of 12 compounds were above the OAV. The main aroma-active compounds of Muscat were 3-methylbutyl acetate (banana), ethyl octanoate and hexanoate (fruity), and linalool (flowery), Malvasia wine was characterised particularly by ethyl octanoate and by 3-methylbutyl acetate.

Summary This study evaluated the impact on free and bound volatiles of Malvasia delle Lipari passito wine of two transformation variables at different stages of the winemaking process: different sun exposures of post-harvested grapes during drying and pre-fermentative cryomaceration. Wine volatiles were analysed by solid-phase extraction/GC-MS (gas-chromatography/mass spectrometry) and odour by sensory descriptive analysis. The off-vine bunches dried in shaded conditions (MLsh wine) and juice cryomaceration (6 °C, 12 h) of the dried grapes (MLc wine), both significantly affected the volatiles of Malvasia delle Lipari traditionally produced (MLs wine). The MLsh wine was richest (67%) in free volatiles. Total bound terpenoids had a higher level in the MLsh wine (20%). Total free volatiles of the cryomacerated wine (MLc) were higher (45%) than those of MLs. Total bound volatiles were 36% higher in the cryomacerated sample. Sensory analysis showed that compositional differences of the wine volatiles reflected on their odour character.