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Utilizing coffee by-products in the fermentation process of coffee offers a sustainable strategy by repurposing agricultural waste and enhancing product quality. This study evaluates the effect of applying a starter culture, derived from coffee residues, on the dynamics of reducing and total sugars during coffee fermentation, as well as the composition of aromatic compounds, organic acids, and the sensory profile of coffee inoculated with yeast (Saccharomyces cerevisiae) and lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), in comparison to a spontaneously fermented sample. Volatile compounds were identified and quantified using dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS), with predominant detection of 2-furancarboxaldehyde, 5-methyl; 2-furanmethanol; and furfural—compounds associated with caramel, nut, and sweet aromas from the roasting process. A reduction in sugars (glucose, fructose, and sucrose) occurred over the 36 h fermentation period. Lactic acid (2.79 g/L) was the predominant organic acid, followed by acetic acid (0.69 g/L). The application of the inoculum improved the sensory quality of the coffee, achieving a score of 86.6 in evaluations by Q-graders, compared to 84 for the control sample. Additionally, descriptors such as red apple, honey, and citrus were prominent, contributing to a uniform and balanced flavor profile. These findings indicate that controlled fermentation with starter cultures derived from coffee by-products enhances sustainability in coffee production. It achieves this by supporting a circular economy, reducing reliance on chemical additives, and improving product quality. This approach aligns with sustainable development goals by promoting environmental stewardship, economic viability, and social well-being within the coffee industry. [ABSTRACT FROM AUTHOR]

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule‐covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour‐related compounds during rice wine fermentation. The results showed that adding Sf significantly (p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation. [ABSTRACT FROM AUTHOR]

'Beimei' is a hybrid cultivar of Vitis vinifera and wild Vitis amurensis with fungus- and cold-resistant characteristics that is widely grown in many regions of China. However, studies on the yeast diversity and aroma compound composition of this cultivar remain scarce. Here, indigenous yeast diversity, aroma compound composition, and their dynamic changes during the spontaneous fermentation of 'Beimei' were investigated and monitored using high-throughput sequencing and gas chromatography-mass spectrometry. The result indicated that non-Saccharomyces yeasts were predominant at the initial stages of 'Beimei' spontaneous fermentation and then sharply decreased. Cladosporium herbarum and Hanseniaspora uvarum were identified as the dominant species of filamentous fungi and yeast, respectively, at the beginning and on the first day of fermentation, whereas unclassified_f_Saccharomycetacease was dominant throughout fermentation, starting from the third day until the end of fermentation. The main volatile aroma chemicals were esters and alcohols, which accumulated abundantly at the late stage of fermentation. Taken together, this study represents the first step in exploring untapped yeast species and aroma compounds, which is helpful for the screening of native yeasts from 'Beimei' and producing distinctive aroma wines. [ABSTRACT FROM AUTHOR]

Featured Application: Featured Application: This study provides a comprehensive analysis of the impact of various vinification techniques, including prolonged maceration, pre-fermentation heating, and barrel aging, on the volatile aroma profile and sensory characteristics of Teran red wine. Teran (Vitis vinifera L.) is the most widespread red autochthonous variety in Istria, traditionally grown in the north Adriatic area, including the Croatian Istria viticultural subregion. As a key grapevine variety in viticulture across these regions, understanding the impact of the investigated techniques is crucial for enhancing its unique characteristics and market value. These insights can be directly applied by winemakers to optimize and tailor wine production processes, enhancing desirable aroma attributes and sensory qualities to meet specific market demands. The findings offer practical guidelines for producing wines with distinct and appealing aromatic profiles, aiding in product differentiation and improving overall wine quality. This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C13-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. [ABSTRACT FROM AUTHOR]

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Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investigated the stabilization of aroma compounds in Rougui Oolong tea. Employing spinning cone column distillation, volatile organic compounds (VOCs) were extracted from the tea. The effect of hydroxypropyl-β-cyclodextrin on inhibiting the aromatic loss of these extracted VOCs during storage was assessed using gas chromatography-ion mobility spectrometry. Results showed that after 7, 21, and 42 days of storage at room temperature (25 ℃), the samples treated with hydroxypropyl-β-cyclodextrin (experimental group) consistently contained significantly higher quantities of VOCs compared to the untreated controls (P

Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investigated the stabilization of aroma compounds in Rougui Oolong tea. Employing spinning cone column distillation, volatile organic compounds (VOCs) were extracted from the tea. The effect of hydroxypropyl-β-cyclodextrin on inhibiting the aromatic loss of these extracted VOCs during storage was assessed using gas chromatography-ion mobility spectrometry. Results showed that after 7, 21, and 42 days of storage at room temperature (25 °C), the samples treated with hydroxypropyl-β-cyclodextrin (experimental group) consistently contained significantly higher quantities of VOCs compared to the untreated controls (P<0.05), which were 39, 37, and 35 types, respectively. Notably, 21 VOCs, including trans-2-hexenal, 2-heptanone, and 2-hexanone were present at more than double the concentration in the experimental group relative to the control. Furthermore, thermogravimetric analysis indicated that hydroxypropyl-β-cyclodextrin encapsulation slowed the loss of key aroma compounds, specifically 2-methylbutanal and hexyl acetate, and enhanced the thermal stability of α-pinene between 30*100 °C, suggesting its protective effect on aroma molecules during thermal processing of Oolong tea. In summary, hydroxypropyl-β-cyclodextrin would be an effective fragrance preserving agent for aroma molecules in water-based products of Rougui Oolong tea. [ABSTRACT FROM AUTHOR]

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 − 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to characterise the volatile aroma and hazardous compounds presented in smoked meat from various regions and types. The analysis was conducted using chromatographic/mass spectrometric techniques. In six types of smoked meat, 15 of the 40 key aroma compounds were found to be co‐occurring. The highest contributor among them was 2‐methoxy‐phenol. Compared to other smoked meat, Norharman was more abundant in smoked pork with a range of 4.97~81.04 ng g−1, and Nε‐carboxymethyl lysine (CML) and Nε‐carboxyethyl lysine (CEL) were higher in smoked pork and chicken with a range of 9.32~138.91 μg g−1 and 6.35~141.74 μg g−1, respectively. Benzo[a]pyrene (BaP) content did not exceed 5 μg kg−1 in any of the samples. Concerning aroma compounds, phenolics were higher in smoked pork and mutton, aldehydes in smoked duck and goose and nitrogenous compounds mainly in smoked chicken. Additionally, 12 key potential markers were identified for distinguishing between different regions and types of smoked meat. In comparison, southwest smoked meat showed higher levels of key phenolics such as 2‐methoxy‐phenol. This result contributed to a comprehensive understanding of smoked meat while being valuable in both retaining key aroma and reducing hazardous compounds in later stages of new product development. [ABSTRACT FROM AUTHOR]

In this study, the integrated application of supercritical CO2 and natural deep eutectic solvents (NADES) was investigated in order to establish a green procedure that enables obtaining and stabilizing the aroma volatile constituents of Rosmarinus officinalis L. Supercritical CO2 was used to obtain rosemary extracts that possessed an abundance of terpenes, particularly monoterpenes 68.97–88.08% and sesquiterpenes 5.38–21.22%. The obtained extracts were further dispersed in different NADES (betaine/glycerol (Bet/Gly), betaine/ethylene glycol (Bet/EG), and betaine/glycerol/sucrose/water (Bet/Gly/Suc/W) and their stability was assessed at room temperature. The headspace profile of the samples and their antioxidant activity were monitored for 6 months. Changes in the chemical profile of the extract were detected, which corresponded to terpene transformation reactions. In the control (CO2 extract), the development of non-terpene components such as acetic acid was detected, which make the product unsuitable for use. Conversely, the accumulation of acetic acid was not observed in the NADES samples. The antioxidant activity of the control was the most significantly decreased during 6 months, while among the NADES samples, the reduction of activity occurred only in Bet/Gly sample. In Bet/EG and Bet/Gly/Suc/W samples, activity remained the same during the same period. The results suggest that the NADES could serve as stabilization media for CO2-extracted rosemary volatile components. Furthermore, this represents a simple, green process of obtaining readily applicable products with extended stability at room temperature. [ABSTRACT FROM AUTHOR]

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C13-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality.

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, Saccharomyces cerevisiae and Wickerhamomyces anomalus solutions were added to Fengmi Qu (FMQ) from Fangxian, China to produce IQ, and brewing trial was conducted. High-throughput sequencing (HTS) was used to analyze the microbial community in fermentation broth of IQ (IQFB). Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were performed to analyze volatile aroma compounds (VACs) in sample without Qu and both fermentation broths. The results showed that Pediococcus, Cronobacter, Enterococcus, Weissella, and Acinetobacter and Saccharomycopsis, Wickerhamomyces, and Saccharomyces were dominant bacterial and fungal groups, respectively. A total of 115 VACs were detected, and the content of esters including ethyl acetate, isoamyl acetate, and so on was noticeably higher in IQFB. The finding of sensory evaluation reflected that adding pure yeast to Qu could enhance fruit and floral aromas. Correlation analysis yielded 858 correlations between significant microorganisms and different VACs. In addition, prediction of microbial community functions in IQFB revealed global and overview maps and carbohydrate metabolism to be the main one. This study is advantageous for further regulation of the fermentation process of Huangjiu by microbial means. [ABSTRACT FROM AUTHOR]

In order to study the effect of both greenhouse and forest cultivating environments on Stropharia rugosoannulata, its volatile aroma compounds were measured by a headspace solid phase micro extractions—gas chromatograph—mass spectrometer (SPME–GC–MS). The optimal adsorption temperature was 75 °C and the optimal adsorption time was 40 min. A total of 36 volatile aroma compounds were identified by GC–MS, including 8 aldehydes, 2 ketones, 4 alcohols, 15 alkenes, and 4 alkanes. Hexanal, 3-Octanone, 2-Undecanone, (E)-Nerolidol, and (Z)-β-Farnesene made great aromatic contributions. Among them, Hexanal, 3-Octanone, 2-Undecanone were the key aroma compounds for which odor activity values (OAVs) were more than 1. (E)-Nerolidol showed odor modification in the forest samples and showed a key aroma effect in greenhouse samples. (Z)-β-Farnesene showed odor modification in greenhouse samples. 3-Octanone was the largest contributing compound for which the OAV was more than 60. The total content of volatile aroma compounds first increased and then decreased with growth time; it reached the highest level at 48 h: 2203.7 ± 115.2 μg/kg for the forest environment and 4516.6 ± 228.5 μg/kg for the greenhouse environment. The aroma was the most abundant at this time. All samples opened their umbrella at 84 h and become inedible. Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS–DA) were combined to analyze the aroma difference of S. rugosoannulata under two cultivation modes. PCA and HCA could effectively distinguish the aroma difference in different growth stages. Under different culturing methods, the aroma substances and their changes were different. The samples were divided into two groups for forest cultivation, while the samples were divided into three groups for greenhouse cultivation. At the end of growth, the aroma of S. rugosoannulata with the two cultivation modes was very similar. OPLS–DA clearly distinguished the differences between the two cultivation methods; 17 key aroma difference factors with variable importance projection (VIP) > 1 were obtained from SPLS–DA analysis. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a Saccharomyces uvarum genome into which ~102 kb of S. eubayanus DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between YNL182C and YNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified S. eubayanus ancestor. Interestingly, a second introgression event added ~66 kb of DNA from Torulaspora microellipsoides to the left telomere of SuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region FOT1 and FOT2 encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate. [ABSTRACT FROM AUTHOR]

The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were carried out on Malvazija istarska (Vitis vinifera L.) variety, non-maceration control treatment (C), pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), 14 days maceration treatment at 16 °C (M14), and prolonged post-fermentative maceration treatments at 16 °C for 21 day (M21) and 42 days (M42). Wines were subjected to GC/MS and sensory analysis. Obtained results showed that prolonged post-fermentative maceration treatments contained the highest concentration of total volatile aroma compounds, precisely monoterpenes, alcohols, and other esters. Contrary, C and CRYO wines resulted in highest concentration of ethyl and acetate esters, and fatty acids. In addition, sensory analysis showed that longer maceration treatment wines (M14, M21, M42) were characterized by more aroma complexity, varietal flowery typicity, pronounced fruitiness, with accentuated dried fruit, moderate honey, and herbal notes. Obtained results can provide valuable information to producers when choosing an appropriate vinification technique based on the desired wine style which may lead to a further diversification of white wine market. [ABSTRACT FROM AUTHOR]

Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time.

To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor.

This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

Aroma is a crucial attribute affecting the quality of pepper and its processed products, which has significant commercial value. However, little is known about the composition of volatile aroma compounds (VACs) in pepper fruits and their potential molecular regulatory mechanisms. In this study, HS-SPME-GC-MS combined with transcriptome sequencing is used to analyze the composition and formation mechanism of VACs in different kinds and development stages of pepper fruits. The results showed that 149 VACs, such as esters, alcohols, aldehydes, and terpenoids, were identified from 4 varieties and 3 development stages, and there were significant quantitative differences among different samples. Volatile esters were the most important aroma components in pepper fruits. PCA analysis showed that pepper fruits of different developmental stages had significantly different marker aroma compounds, which may be an important provider of pepper's characteristic aroma. Transcriptome analysis showed that many differential genes (DEGs) were enriched in the metabolic pathways related to the synthesis of VACs, such as fatty acids, amino acids, MVA, and MEP in pepper fruits. In addition, we identified a large number of differential transcription factors (TFs) that may regulate the synthesis of VACs. Combined analysis of differential aroma metabolites and DEGs identified two co-expression network modules highly correlated with the relative content of VACs in pepper fruit. This study confirmed the basic information on the changes of VACs in the fruits of several Chinese spicy peppers at different stages of development, screened out the characteristic aroma components of different varieties, and revealed the molecular mechanism of aroma formation, providing a valuable reference for the quality breeding of pepper. [ABSTRACT FROM AUTHOR]

Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the effect of sequential inoculation of indigenous Candida railenensis and S. cerevisiae on alcoholic fermentation behavior and chemical and aromatic characteristics of Vidal blanc icewine. During the mixed culture fermentation, C. railenensis was present in the initial and middle stages but was absent after 14 days. The results of basic chemical parameters showed that the glycerol content in the mixed culture-fermented icewine was higher than that of the pure fermented icewine, but the acetic acid content was the opposite. In terms of volatile aroma compounds, C. railenensis in the mixed culture fermentation reduced some metabolites such as lower alcohols, 1-hexanol, 3-methylthiopropanol, and their unpleasant notes and increased the production of some desired volatile aroma compounds such as benzaldehyde, β-damascenone, 2-furanmethanol, and 5-methyl furfural associated with rose, honey, nut, and caramel characteristics. Furthermore, C. railenensis also changed the sensory performance of icewine by participating in the fermentation of S. cerevisiae. These findings suggest that C. railenensis with positive enological properties has the ability to be used in icewine production, which has never been reported before.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the control. Supplementation of RDPFs increased the hardness while decreased the adhesiveness and springiness. The sensory evaluation results showed that the score gradually decreased with the increase of RDPFs addition. Thermomechanical properties demonstrated that the gluten strength and the viscosity of the mixed dough were decreased while the water absorption rate was increased. The incorporation of RDPFs revealed a significant increase in volatile aroma compounds and LS-10 contributed more compounds than LZ-111. Isovaleraldehyde (no. 6), hexanal (no. 11) and 1-nonanol (no. 23) were considered to give the highest sensory evaluation scores in odor to the control cupcakes. Tetrachloroethylene (no. 45) and hexafluoro-1,1,3,4-tetrachlorobutane (no. 54) may be the pivotal volatiles caused bad odor in LS-10 RDPF cupcakes. [ABSTRACT FROM AUTHOR]

To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products. [ABSTRACT FROM AUTHOR]

During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Organic acid concentration influenced volatile organic compounds formation. • Sensory analysis revealed high-quality chocolate profiles. • High organic acid concentrations yielded fruity and acidic chocolates. • Low acid concentrations resulted in nutty and cocoa-rich flavors. • Metabolomic analysis highlighted the impact of organic acid concentration. Fine-flavored chocolates are distinguished by their complex and distinct flavor profiles, which includes notes such as floral, fruity, nutty, and spicy. This study sought to modulate the flavor development of chocolates by establishing controlled processing conditions during the transformation from seed to bean in a laboratory setting, to produce superior quality chocolates. Our experimental setup comprised two varying temperature levels (30 °C and 45 °C) and three organic acids (OAs: acetic, lactic, and citric acids) at concentrations of 1–30 g/L to adjust the pH of the transformation system. Our study focused on how these conditions affect the development of distinct flavor profiles in chocolate bars, emphasizing the enhancement of fine-flavor notes. Flavor development was monitored through the untargeted metabolomics of cocoa beans and analyzing the volatile compounds and sensory profiles of the resultant chocolates. This study revealed that OA concentration markedly influenced metabolite formation, particularly affecting peptides, volatile organic compounds, and flavor notes. Chocolates derived from seeds processed with 30 g/L acid solutions demonstrated enhanced fruitiness and acidity, whereas those processed with 1 g/L acid solutions exhibited pronounced nuttiness and cocoa taste attributes but lower acidity. These findings underscore the significance of meticulously managing flavor development processes to produce fine-flavored chocolates with unique aromatic profiles. Crucially, variables in the controlling process, such as temperature and pH, are essential for fine-tuning flavor attributes, enabling the correlation and identification of key quality biomarkers to elucidate flavor development pathways. [ABSTRACT FROM AUTHOR]

[Display omitted] • The growth of S. cerevisiae NCUF309.2 was inhibited in three blueberry wines. • Inoculation of P. anomala E1 increased the total phenol and total flavonoid levels. • The contents of 2-phenylethanol and isoamylol were increased in blueberry wine. • C. glabrata E4 fermented blueberry wine enhanced the sweetness and floral taste. The pure fermentation with Saccharomyces cerevisiae leads to a limited type and content of volatile aroma compounds in blueberry wine. This study analyzed the effect of three non- Saccharomyces yeasts (Candida glabrata E4, Pichia anomala E1, and Wickerhamomyces anomalus E3) on the quality and flavor of blueberry wine by co-fermenting them with S. cerevisiae NCUF309.2 (the CS, PS, and WS groups, respectively). The results showed that co-fermentation reduced the peak concentration of S. cerevisiae NCUF309.2 or put off the peak time. The total phenol and total flavonoid contents were notably elevated in the PS group compared with S. cerevisiae NCUF309.2 pure fermentation (the S group); the volatile aroma compound contents in the CS group were the highest (1314.33 μg/L), of which alcohols and esters contents increased by 60.29 % and 60.87 %, respectively. This study provides references for improving the quality and flavor of blueberry wine by selecting suitable non- Saccharomyces yeasts. [ABSTRACT FROM AUTHOR]

Cili (Roxburgh rose) wine, which is rich in ascorbic acid, flavones, and polyphenols, presents unique challenges in wine production, including oxidation, aroma loss, and SO 2 residues. This study investigated the effects of three antioxidants (SO 2 , glutathione (GSH), and GSH-rich inactive dry yeast (g-IDY)) on the fermentation properties of cili wine and evaluated the potential of g-IDY for addressing the aforementioned issues. g-IDY significantly enhanced the fermentation rate, as evidenced by increased CO 2 production within 48 h, and maintained high levels of GSH, total phenolics, total flavones, and ascorbic acid, contributing to the antioxidant capacity and overall stability of the wine. g-IDY also improved the retention and concentration of key aromatic compounds, including higher alcohols, esters, and terpenes, thereby enhancing the sensory profile of the wine. Principal component analysis confirmed that different antioxidants significantly altered the volatile profile, with g-IDY demonstrating distinct improvements. The optimal concentration was 400 mg/L g-IDY. Compared with traditional antioxidants like SO 2 and pure GSH, g-IDY offers a safer and more effective solution for preserving the quality of cili wine. This study provides experimental evidence for refining the fermentation process and promotes the use of g-IDY for enhancing the antioxidant capacity and sensory attributes of cili wine. • Effects of different antioxidants on cili-wine fermentation were investigated. • Key challenges in wine production were addressed. • Using g-IDY improved the antioxidant capacity. • g-IDY positively influenced the concentrations of key volatile aroma compounds. • Insights were provided for optimizing brewing methods for cili wine using g-IDY. [ABSTRACT FROM AUTHOR]

Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation stages was investigated by GC–MS and HPLC coupled with multivariate analysis. The increase of alcohols/esters/acids but decrease of terpenes/aldehydes/ketones was observed as fermentation extension. Specifically, OAV of ethyl acetate, ethyl caprylate, and ethyl caprate was > 50 from the 3rd day to 10th day, giving more fruity properties. Multivariate analysis showed that 1-hexanol, ethyl myristate, isobutyric acid, et al., were linked to the sensory evaluation of "sweet", "floral" and "fruity", and fructose, glucose and bitter amino acids were responsible for reduction of "bitterness" and "astringency". Additionally, VOCs were positively correlated with organic acids while negative to amino acids/soluble sugars, probably due to metabolization as precursors, providing references for aroma enhancement by regulating NVOCs precursors. [Display omitted] • NVOCs and VOCs during 14-days fermentation of hawthorn wine were investigated. • Fermentation improved "sweet"/"fruity" while reducing "bitterness"/"astringency". • The aroma of "sweet", "floral" and "fermented" were linked to esters and alcohols. • Most VOCs were negative to amino acids/sugars due to metabolization as precursors. • Aroma enhancement of wine can be achieved by exogenous addition of precursors. [ABSTRACT FROM AUTHOR]

There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation with Saccharomyces cerevisiae to provide an insight into the particular effects they induce at this stage. The grape must of Malvazija istarska was inoculated with monocultures of Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, and Schizosaccharomyces pombe, alongside a S. cerevisiae control. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography–mass spectrometry, and the data were statistically elaborated. Volatile profiles of non-Saccharomyces yeasts differed significantly from the S. cerevisiae control. Most treatments caused increases in linalool and β-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. Torulaspora delbrueckii and M. pulcherrima produced compounds not commonly found in S. cerevisiae fermented wines. Multivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. Future studies should explore to what degree these contributions persist after sequential inoculation with S. cerevisiae in diverse grape must matrices. [ABSTRACT FROM AUTHOR]

The principle objective of this study was to investigate the use of three different lactic acid bacteria (Lactobacillus curvatus N19, Weissella cibaria N9 and L. brevis ED25) lyophilized with optimum cryoprotective agent formulations as Type II sourdough culture to develop sourdough bread in terms of physicochemical, textural and sensory characteristics as well as volatile aroma compounds. Compared to control sample (fermented only commercial yeast), specific volume, crust and crumb color, and textural properties were markedly more acceptable for sourdough bread. The concentration of lactic (2.12–2.87 g/kg) and acetic (0.43–0.77 g/kg) acids in the sourdough bread was significantly higher compared to control sample (0.28 and 0.09 g/kg, respectively). A total of 57 volatile compounds including 13 alcohols, 9 esters, 8 ketones, 13 aldehydes, 10 acid group components, and 4 other compounds (such as oxidation product amine, terpene, sulfur compounds, organic compounds) were detected. Among these compounds, alcohols and aldehydes were significantly higher in control sample, while the ratio of acids was found to be higher in sourdough breads. The evaluation scores of the sourdough breads had desirable sensory features, but in terms of general acceptance values, it was concluded that those containing L. brevis ED25 was more preferred. [ABSTRACT FROM AUTHOR]

The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were carried out on Malvazija istarska (Vitis vinifera L.) variety, non-maceration control treatment (C), pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), 14 days maceration treatment at 16 °C (M14), and prolonged post-fermentative maceration treatments at 16 °C for 21 day (M21) and 42 days (M42). Wines were subjected to GC/MS and sensory analysis. Obtained results showed that prolonged post-fermentative maceration treatments contained the highest concentration of total volatile aroma compounds, precisely monoterpenes, alcohols, and other esters. Contrary, C and CRYO wines resulted in highest concentration of ethyl and acetate esters, and fatty acids. In addition, sensory analysis showed that longer maceration treatment wines (M14, M21, M42) were characterized by more aroma complexity, varietal flowery typicity, pronounced fruitiness, with accentuated dried fruit, moderate honey, and herbal notes. Obtained results can provide valuable information to producers when choosing an appropriate vinification technique based on the desired wine style which may lead to a further diversification of white wine market.

In order to study the effect of both greenhouse and forest cultivating environments on Stropharia rugosoannulata, its volatile aroma compounds were measured by a headspace solid phase micro extractions—gas chromatograph—mass spectrometer (SPME–GC–MS). The optimal adsorption temperature was 75 °C and the optimal adsorption time was 40 min. A total of 36 volatile aroma compounds were identified by GC–MS, including 8 aldehydes, 2 ketones, 4 alcohols, 15 alkenes, and 4 alkanes. Hexanal, 3-Octanone, 2-Undecanone, (E)-Nerolidol, and (Z)-β-Farnesene made great aromatic contributions. Among them, Hexanal, 3-Octanone, 2-Undecanone were the key aroma compounds for which odor activity values (OAVs) were more than 1. (E)-Nerolidol showed odor modification in the forest samples and showed a key aroma effect in greenhouse samples. (Z)-β-Farnesene showed odor modification in greenhouse samples. 3-Octanone was the largest contributing compound for which the OAV was more than 60. The total content of volatile aroma compounds first increased and then decreased with growth time; it reached the highest level at 48 h: 2203.7 ± 115.2 μg/kg for the forest environment and 4516.6 ± 228.5 μg/kg for the greenhouse environment. The aroma was the most abundant at this time. All samples opened their umbrella at 84 h and become inedible. Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS–DA) were combined to analyze the aroma difference of S. rugosoannulata under two cultivation modes. PCA and HCA could effectively distinguish the aroma difference in different growth stages. Under different culturing methods, the aroma substances and their changes were different. The samples were divided into two groups for forest cultivation, while the samples were divided into three groups for greenhouse cultivation. At the end of growth, the aroma of S. rugosoannulata with the two cultivation modes was very similar. OPLS–DA clearly distinguished the differences between the two cultivation methods; 17 key aroma difference factors with variable importance projection (VIP) > 1 were obtained from SPLS–DA analysis.

In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, Saccharomyces cerevisiae and Wickerhamomyces anomalus solutions were added to Fengmi Qu (FMQ) from Fangxian, China to produce IQ, and brewing trial was conducted. High-throughput sequencing (HTS) was used to analyze the microbial community in fermentation broth of IQ (IQFB). Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were performed to analyze volatile aroma compounds (VACs) in sample without Qu and both fermentation broths. The results showed that Pediococcus, Cronobacter, Enterococcus, Weissella, and Acinetobacter and Saccharomycopsis, Wickerhamomyces, and Saccharomyces were dominant bacterial and fungal groups, respectively. A total of 115 VACs were detected, and the content of esters including ethyl acetate, isoamyl acetate, and so on was noticeably higher in IQFB. The finding of sensory evaluation reflected that adding pure yeast to Qu could enhance fruit and floral aromas. Correlation analysis yielded 858 correlations between significant microorganisms and different VACs. In addition, prediction of microbial community functions in IQFB revealed global and overview maps and carbohydrate metabolism to be the main one. This study is advantageous for further regulation of the fermentation process of Huangjiu by microbial means.

Commercial Malagousia varietal wines, which are produced in almost all Greek viticultural zones, represent a relatively important part of Greek wine activity. This study presents the results of a profile compilation of volatile aroma compounds of Malagousia musts fermented under identical conditions with selected yeast strains. In total, 62 volatile aroma compounds were identified and separated into their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulphur compounds, other compounds, and other alcohols). Alcohols and higher alcohols, such as cis-hexen- 1-ol and geraniol, terpenes like linalool, esters such as ethyl isovalerate, ketones such us betadamascenone, beta-ionone and zingerone, and fatty acids such as geranic acid and phenylacetaldehyde, were found in all the samples. Among them, linalool and phenylacetaldehyde had the strongest effect on the volatile compound profile of Malagousia wines. The same wine samples were subjected to sensorial analysis by a trained panel of 10 wine tasters, and a statistical analysis of both analyses presents similarities between the two analysis approaches. It is hoped that the results will contribute to a better understanding of the quality potential of the Malagousia variety so as to evaluate possible differences on the basis of the detected aroma concentrations. [ABSTRACT FROM AUTHOR]

Abstract Background Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood. Results Volatile aroma compounds were putatively identified using gas chromatography-mass spectrometry (GC–MS). Our results show that the profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. On the basis of a heatmap dendrogram, these aroma compounds clustered into seven groups. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate; propanoic acid, hexyl ester; propanoic acid, hexyl ester; hexanoic acid, hexyl ester; acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included hexanal; 2-hexenal; octanal; (E)-2-octenal; nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may volatile regulate biosynthesis. Conclusions Our initial study facilitates a better understanding of the volatile compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

[Display omitted] • Wine is a cultural product capable of arousing emotions. • Innovative method to measure emotions aroused by red wine. • Good correlation among emotions and quantitative and hedonic sensory attributes. • Some aromatic molecules as markers of positive or negative emotional reactions. • ANS differences verified by ECG features, related to explicit sensory patterns. Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds. [ABSTRACT FROM AUTHOR]

In this study, we systematically analyzed the nutritional quality and volatile aroma compounds of stir-fried shredded potatoes, which had higher dietary fiber and calcium contents than deep fat-fried and shallow-fried potatoes and an excellent essential amino acid composition. Compared with deep fat-fried and shallow-fried potatoes, stir-fried shredded potatoes had a lower fat content. Stir frying led to a reduction in protein, starch, mineral (P, Mg, K), and vitamin contents. Incomplete gelatinization of starch granules in stir-fried shredded potatoes may have resulted in less loss of resistant starch. Moreover, this processing method, which is used in Chinese households, effectively reduced the glycoalkaloid concentration. Further volatile aroma compound analysis identified a total of 74 volatile aroma compounds, including hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters, furans, ethers, and other compounds. 4-methyloctane, hexanal, α-phellandrene, γ-terpinene, o-cymene, diallyl disulfide, and linalool were the main flavor-contributing components. [ABSTRACT FROM AUTHOR]

Soil burial is a survival strategy for grapevines that can safely overwinter in north-western regions of China. A suitable training system was beneficial for soil burial to provide winter protection. Moreover, the training system can also significantly affect fruit quality during the development of grape berries, such as primary and secondary metabolites. In this study, four-year-old Cabernet Gernischt grapevines were used as experimental material and exposed to four training systems, including the Ningxia traditional vertical trunk (control, CK); the gobelet (T1); single guyot (T2); slant trunk with vertical shoot positioning (STVSP) (T3). The results showed that total soluble solid total phenol content was 12.69%, 57% higher under T3 training systems than in the control, and T3 alleviated the canopy density, leading to improving the leaf photosynthetic efficiency gas chromatography-mass spectrometry (GC-MS) assay used to detect the aroma compounds. The results indicated that the T3 training system enhanced the accumulation of alcohols, carbonyl compounds, C6/C9 and esters, which account for the largest proportion of volatile compounds, and the qRT-PCR reveals that VvEcar, Vvter, VvCCD1, and VvLis were raised under T3 at the transcriptional level. Moreover, T3 contributes to most free amino acid synthesis. Additionally, the PCA reveals the correlation of free amino acids under four training systems, which reflected the mostly amino acid related to T3, and thus, we could speculate that T3 enhances the overall aroma. These results may lead to new strategies to select a new, short trunk training system to achieve mechanized buried soil, to prevent cold and produce high-quality wine in this area. [ABSTRACT FROM AUTHOR]

This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratošija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatographic-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcohols, volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcohols, fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratošija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate analysis, based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies. [ABSTRACT FROM AUTHOR]

This study aims to reveal the effect of each of prominent lactic acid bacteria (LAB) in the microbiota of kefir grain on the chemical and biochemical properties of kefir and especially, the formation of the volatile aroma compound (VAC) profile. Thus, fermented samples were produced in milk using single strains of Lactobacilluskefiranofaciens (LKF), Lentilactobacillusparakefiri (LP) and Lentilactobacilluskefiri (LK), as well as two control samples using kefir grain (TK) and commercial kefir culture (CK). In the samples, the change in LAB amounts, physicochemical (pH, titration acidity), rheological and chemical properties (organic acid, sugar and volatile flavour compound content) were investigated. The results showed no significant difference between LAB numbers and physicochemical properties of the samples. The LK, the LP and the LKF strains, respectively, were observed more activity in acetic acid production, citrate and lactose consumption. In VAC profiles, the LKF strain was associated with hexanol, 2-octanol, and octanal and LK with ethyl octanoate, ethyl hexanoate, acetaldehyde and geraniol. The LP strain was characterized by aldehydes including heptanal, nonanal and decanal. Thus, the L. parakefiri strain was highlighted in terms of the desired aroma profile. These results provide a clearer understanding of possible metabolic pathways and functions of the prominent strains in the kefir grain. [ABSTRACT FROM AUTHOR]

Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt

Donkey broth has a unique aroma and is affected by cooking time. Five donkey broth samples of different stewing time were prepared. The volatile components were extracted by solvent‐assisted flavor evaporation (SAFE) and analyzed by gas chromatography‐mass spectroscopy (GC‐MS). According to the result, a total of 45 volatile aroma compounds were identified in five donkey broths (stewing time of 0 min, 1, 2, 3 and 4 h respectively). In terms of gas chromatography‐olfactometry (GC‐O) analysis, aroma extraction dilution analysis (AEDA) and calculating odor activity values (OAVs), respective 26 and 15 aroma active compounds were pointed out significantly in five donkey broths. Twelve odorants including 2‐methyl pentanal, 3‐hydroxyl‐2‐butanone, hexanal, dimethyl trisulfide, nonanal, 3‐(Methylthio)propanal, 2‐ethyl‐1‐hexanol, benzaldehyde, 4‐methoxyallylbenzene, (E,E)‐2,4‐nonadienal, delta‐hexalactone and octanoic acid were characterized as the common aroma active compounds existed in donkey broths with different stewing time. Principal component analysis (PCA) and sensory evaluation results characterized the difference of aroma profiles for the five different donkey broths, which showed that the duration of the stewing time had an important effect on the general flavor of donkey broth. [ABSTRACT FROM AUTHOR]

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)‐isoeugenol, 2‐cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. Practical applications: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low‐economic food product to highly economic and functional food product. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit. [ABSTRACT FROM AUTHOR]

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This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.