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3 pages, 187 KiB

Open AccessEditorial

Advances in Food Flavor Analysis

by Alessandro Genovese and Nicola Caporaso

Appl. Sci. 2022, 12(18), 9004; https://doi.org/10.3390/app12189004 - 8 Sep 2022

Viewed by 1347

Abstract

Food flavour is an important key driver in consumer acceptability [...] Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

Research

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9 pages, 1455 KiB

Open AccessArticle

Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

by Keiko Iwasa, Harumichi Seta, Yoshihide Matsuo and Koichi Nakahara

Appl. Sci. 2021, 11(12), 5413; https://doi.org/10.3390/app11125413 - 10 Jun 2021

Cited by 3 | Viewed by 2142

Abstract

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea [...] Read more.

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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16 pages, 768 KiB

Open AccessArticle

Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

by Lucia De Luca, Alessandra Aiello, Fabiana Pizzolongo, Giuseppe Blaiotta, Maria Aponte and Raffaele Romano

Appl. Sci. 2021, 11(3), 1330; https://doi.org/10.3390/app11031330 - 2 Feb 2021

Cited by 38 | Viewed by 5128

Abstract

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to [...] Read more.

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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14 pages, 661 KiB

Open AccessArticle

Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

by Irena Budić-Leto, Iva Humar, Jasenka Gajdoš Kljusurić, Goran Zdunić and Emil Zlatić

Appl. Sci. 2020, 10(24), 8928; https://doi.org/10.3390/app10248928 - 14 Dec 2020

Cited by 10 | Viewed by 2589

Abstract

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, [...] Read more.

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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14 pages, 580 KiB

Open AccessArticle

Key Aroma Compounds in Two Bavarian Gins

by Nina Buck, Tina Goblirsch, Jonathan Beauchamp and Eva Ortner

Appl. Sci. 2020, 10(20), 7269; https://doi.org/10.3390/app10207269 - 17 Oct 2020

Cited by 12 | Viewed by 3899

Abstract

The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15. The study [...] Read more.

The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15. The study focused on characterizing the aroma profiles and identifying the key aroma-active compounds of the gins. Comparative sensory evaluations of the gins revealed marked differences in their aroma profiles, with the botanical-rich gin exhibiting more citrusy, orangey and fruity notes than the gin containing fewer botanicals. Instrumental analyses by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) using aroma extract dilution assays (AEDA) identified terpenes as the dominant key aroma compounds, specifically limonene, 1,8-cineole, linalool, estragole and trans-anethole, with additional contributions from aldehydes, such as nonanal, and phenylpropanoids, such as eugenol and estragole. Selected compounds were quantified using stir-bar sorptive extraction (SBSE) and stabile isotope dilution analysis (SIDA) with GC-MS analysis. Further, odor thresholds and corresponding odor activity values (OAVs) of these compounds were calculated, with linalool exhibiting the highest OAV in both gins. The present analyses revealed how different botanicals alter the concentrations of key aroma compound constituents and elicit a shift in the overall aroma profile of the final spirit. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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17 pages, 2607 KiB

Open AccessArticle

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

by Jozefína Pokrývková, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo and Ľuboš Jurík

Appl. Sci. 2020, 10(14), 4810; https://doi.org/10.3390/app10144810 - 13 Jul 2020

Cited by 7 | Viewed by 1669

Abstract

We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters [...] Read more.

We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high-performance liquid chromatography), and the basic analytical parameters of wine were determined by FT-IR (Fourier Transform Infrared Spectroscopy) spectrometry. The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. For the Welschriesling variety produced by the reduction method, the total content of the 19 monitored phenolic substances in the year 2015 was 88.37 mg·L⁻¹, and for the wine produced by target oxygenation, it was 68.63 mg·L⁻¹. This represents a decrease of 21.5%. In the year 2016, the decrease was 20.91%. By reducing the content of phenolic substances, the oxidation processes in wines are eliminated after bottling. Thus, there is less need for sulphating wines with a reduced content of phenols. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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Review

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21 pages, 60538 KiB

Open AccessFeature PaperReview

Flavor Chemistry of Virgin Olive Oil: An Overview

by Alessandro Genovese, Nicola Caporaso and Raffaele Sacchi

Appl. Sci. 2021, 11(4), 1639; https://doi.org/10.3390/app11041639 - 11 Feb 2021

Cited by 50 | Viewed by 8593

Abstract

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel [...] Read more.

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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29 pages, 4536 KiB

Open AccessReview

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

by Elisabetta Pittari, Luigi Moio and Paola Piombino

Appl. Sci. 2021, 11(3), 1157; https://doi.org/10.3390/app11031157 - 27 Jan 2021

Cited by 33 | Viewed by 4970

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis)

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