Search Results (11)

In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential extraction of Pinus mugo wood chips for grappa aromatisation, combining steam distillation and hydroalcoholic maceration to isolate volatile and non-volatile compounds. The wood chips were subjected to steam distillation to extract essential oils, followed by maceration in a 40% ethanol solution for 33 days. Three extracts were produced: essential oil, and hydroalcoholic extracts from fresh and post-distillation wood chips. The daily monitoring of maceration included pH, ORP, and colour analysis using the CIELAB methodology. The essential oil yield was 0.36 ± 0.12 mL per kg of wood chips. Fresh wood chips exhibited faster extraction and colour development compared to spent material. A sensory analysis distinguished grappas flavoured with essential oils but found no perceptible differences between those flavoured with fresh versus spent wood chips. This approach promotes the sustainable valorisation of Pinus mugo through circular extraction methods, enabling the customisation of grappa’s sensory profile and supporting diversification in Non-Wood Forest Products. Full article

The point of purchase is considered to be one of the few communication channels that is not yet saturated, and it has a relatively large potential for the future. A pleasant smell is also part of the shopping atmosphere. How smell affects customer behaviour and purchasing decisions is addressed by a relatively young scientific field, one of the existing kinds of sensory marketing—aroma marketing, otherwise called aromachology. Smell has mainly a subconscious influence; therefore, its examination is appropriate to be carried out using consumer neuroscience tools. This paper examined the perception of the shopping atmosphere in Slovak grocery shops and comprehensive interdisciplinary research on the impact of selected aromatic compounds on the cognitive and affective processes of the consumer, as well as the evaluation of the effectiveness of their implementation in food retail establishments. At the end of the paper, we recommend the possibilities of effective selection and the implementation of aromatisation of different premises, by which the retailer can achieve not only a more positive perception of the shopping atmosphere, but also an increase in retail turnover in individual sales sections. Full article

Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine. Full article

Scientific literature on indoor air quality is categorised mainly into environmental sciences, construction building technology and environmental and civil engineering. Indoor air is a complex and dynamic mixture of a variety of volatile and particulate matter. Some of the constituents are odorous and originate from various sources, such as construction materials, furniture, cleaning products, goods in stores, humans and many more. The first part of the article summarises the knowledge about the substances that are found in the air inside buildings, especially stores, and have a negative impact on our health. This issue has been monitored for a long time, and so, using a better methodology, it is possible to identify even low concentrations of monitored substances. The second part summarises the possibility of using various aromatic substances to improve people’s sense of the air in stores. In recent times, air modification has come to the forefront of researchers’ interest in order to create a more pleasant environment and possibly increase sales. Full article

The reaction tolerance of the multicomponent process between 3-aminoazoles, 1-morpholino-2-nitroalkenes, and aldehydes was studied. The main patterns of this reaction have been established. Conditions for the oxidation of 4,7-dihydro-6-nitroazolo[1,5-a]pyrimidines were selected. Previous claims that the 4,7-dihydro-6-nitroazolo[1,5-a]pyrimidines could not be aromatised have now been refuted. Compounds with an electron-donor substituent at position seven undergo decomposition during oxidation. The phenomenon was explained based on experimental data, electro-chemical experiment, and quantum-chemical calculation. The mechanism of oxidative degradation has been proposed. Full article

Building a unique USP sales argument (unique selling proposition) through various forms of in-store communication comes to the fore in a challenging competitive environment. Scent as a means to influence the purchase of goods or services has a long history, however, aromachology as field of in-store communication is a matter of the present. This new trend, the importance and use of which has grown in recent years, is the subject of a wide range of research. In order to increase the efficiency of these elements, it is necessary to familiarise ourselves with the factors that affect the customer, whether that be consciously or unconsciously. Consumer neuroscience is addressed in this area. This paper deals with the comprehensive interdisciplinary investigation of the impact of selected aromatic compounds on consumer cognitive and affective processes as well as assessing the effectiveness of their implementation in food retail operations. At the end of the paper, we recommend options for the effective selection and implementation of aromatisation of different premises, by which the retailer can achieve not only a successful form of in-store communication, but also an increase the retail turnover of the store. Full article

Ethylene dehydroaromatisation (EDA) was investigated at 700 °C under 1 bar of ethylene (5 mol% in N₂) over a micro-(M) and a nano-sized (N) H-ZSM-5. On the M zeolite an induction period followed by deactivation was observed, which could be related to the presence of long diffusion path lengths in this sample, leading to mass transfer resistance. During the induction step, the aromatics yield increases, despite a significant loss of the acid site concentration as a result of coking. This induction period corresponds to the formation of an active hydrocarbon pool (HCP) composed of units of 2 to 5 aromatic rings with a molecular weight ranging from 130 to 220 g mol⁻¹ (light coke). A kinetic study revealed that the developing HCP species is two times more active than Brønsted acid sites in the fresh zeolite. Diffusion limitations yet impact the product desorption by promoting coke growth and, therefore the deactivation of the HCP and hence of the catalyst. From MA-LDI/LDI-TOF MS (Matrix Assisted Laser Desorption Ionization—Time of Flight Mass Spectroscopy) characterisation was deduced that even after complete catalyst deactivation, the as-deposited coke continues growing at the external surface of the zeolite by condensation reactions, thus leading to heavy coke composed of more than 100 carbon atoms and a molar mass exceeding 1300 g mol⁻¹. Unlike the micro-sized zeolite, the nano-scaled zeolite features a short diffusion path length and promotes fast formation of the active HCP. As a result, higher activity and selectivity into benzene were observed, whilst catalyst deactivation was significantly mitigated. Full article

Pure, highly chlorinated polyvinyl chloride (CPVC), with a 63 wt % of chlorine, showed a unique-thermal-pyrolytic-phenomenon that meant it could be converted to carbon material through solid-phase carbonisation rather than liquid-phase carbonisation. The CPVC began to decompose at 270 °C, with a rapid loss in mass due to dehydrochlorination and novel aromatisation and polycondensation up to 400 °C. In this study, we attempted to prepare carbon fibre (CF) without oxidative stabilisation, using the aforementioned CPVC as a novel precursor. Through the processes of solution spinning and solid-state carbonisation, the spun CPVC fibre was directly converted to CF, with a carbonisation yield of 26.2 wt %. The CPVC-derived CF exhibited a relatively smooth surface; however, it still demonstrated a low mechanical performance. This was because the spun fibre was not stretched during the heat treatment. Tensile strength, Young’s modulus and elongation values of 590 ± 84 MPa, 50 ± 8 GPa, and 1.2 ± 0.2%, respectively, were obtained from the CPVC spun fibre, with an average diameter of 19.4 μm, following carbonisation at 1600 °C for 5 min. Full article

The catalytic co-pyrolysis of grape seeds and waste tyres for the production of high-quality bio-oils was studied in a pilot-scale Auger reactor using different low-cost Ca-based catalysts. All the products of the process (solid, liquid, and gas) were comprehensively analysed. The results demonstrate that this upgrading strategy is suitable for the production of better-quality bio-oils with major potential for use as drop-in fuels. Although very good results were obtained regardless of the nature of the Ca-based catalyst, the best results were achieved using a high-purity CaO obtained from the calcination of natural limestone at 900 °C. Specifically, by adding 20 wt% waste tyres and using a feedstock to CaO mass ratio of 2:1, a practically deoxygenated bio-oil (0.5 wt% of oxygen content) was obtained with a significant heating value of 41.7 MJ/kg, confirming its potential for use in energy applications. The total basicity of the catalyst and the presence of a pure CaO crystalline phase with marginal impurities seem to be key parameters facilitating the prevalence of aromatisation and hydrodeoxygenation routes over the de-acidification and deoxygenation of the vapours through ketonisation and esterification reactions, leading to a highly aromatic biofuel. In addition, owing to the CO₂-capture effect inherent to these catalysts, a more environmentally friendly gas product was produced, comprising H₂ and CH₄ as the main components. Full article

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective. Full article

A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages. Full article