Vintage and vineyard-specific variation are important components of terroir expression, but their relative contributions are difficult to distinguish using broad soil descriptors. We examined Chardonnay berries from six commercial vineyards in Shando...
This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus)...
Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is gener...
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilizati...
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different y...
The source profile of volatile organic compounds (VOCs) is essential for establishing reactivity- and toxicity-based emission inventories and developing effective air pollution control strategies. In this paper, the establishment of VOC source profil...
Volatile composition is a core trait that determines the ornamental and application value of Rosa flowers. In the current study, the volatile profiles of freeze-dried Rosa gallica flowers were comprehensively characterized via gas chromatography-mass...
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the...
The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the q...
Spontaneous fermentation is currently used to produce lafun from cassava, leading to inconsistent product quality and decreased safety. Using starter cultures and optimising the selection of the raw materials can overcome this. This study evaluated t...
Vespa velutina (Lepeletier, 1836) (Hymenoptera: Vespidae) is a eusocial insect that lives in colonies of hundreds to thousands of individuals, which are divided into castes according to their task: queens, workers, and males. The proper functioning o...
In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble...
Berries of blackcurrant (Ribes nigrum L.) are popular for their strong and complex aroma and their benefits for health. In Burgundy (France), the most famous blackcurrant cultivar is the “Noir de Bourgogne”. A blackcurrant breeding progra...
Sequential non-thermal and thermal processing offers a route to jointly adjust the functionality, color/volatile profile and immunoreactivity of gluten-containing systems. This study aimed to evaluate the effects of sequential ultrasound-assisted enz...
Bamboo leaves contain high concentrations of various biologically active compounds, such as polyphenols and volatiles, making them attractive as raw resources for antioxidant additives in the food industry. Here, we investigated the total phenolic co...
A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better with...
This preliminary within-animal study focuses on the comprehensive characterization of pork jowl (PJ) by comparing it with pork belly (PB), Boston butt (BB), and spare ribs (SR) collected from the same ten castrated Duroc × Landrace × York...
Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextracti...
In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed larg...
To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylp...
The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1...
Wenchang chicken is a famous indigenous breed from Hainan Province, China, and its characteristic flavor is a key determinant of product quality and consumer acceptance. However, differences in volatile flavor profiles among Wenchang chicken lines un...
Wenchang chicken, a specialty of Hainan, China, is celebrated for its tender texture and unique flavor. This study investigates the impact of two traditional cooking methods, SW chicken and PP chicken, on the formation of volatile organic compounds (...
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organ...
Volatile oils of prickly ash (Zanthoxylum) pericarps have various potential biological functions with considerable relevance to food, pharmacological, and industrial applications. The volatile profile of oils extracted from prickly ash pericarps obta...
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend....
Volatile organic compounds (VOCs) are one of significant contributors to air pollution and have profound effects on human health and the environment. This study introduces a detailed analysis of VOC emissions from various industries within an industr...
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consu...
Trees of the Annona species that grow in the tropics and subtropics contain compounds that are highly valuable for pharmacological research and medication development and have anticancer, antioxidant, and migratory properties. Metabolomics was used t...
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus with antimicrobial activity against pathogens and necessary antibiotic sensitivity,...
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory...
The bagging technique is a traditional preharvest practice used in Vinalopó Bagged Table Grape production to improve fruit quality and protect clusters from environmental stress. However, its influence on grape volatile composition remains und...
The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing t...
The volatile profiles of 51 samples from 12 monofloral-labelled Portuguese honey types were assessed. Honeys of bell heather, carob tree, chestnut, eucalyptus, incense, lavender, orange, rape, raspberry, rosemary, sunflower and strawberry tree were c...
Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determin...
Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with t...
Kargı Tulum cheese differs from other Tulum cheeses with its unique production and ripening method. No systematic study has yet explored the change in the volatile compounds and fatty acids during the ripening process of Kargı Tulum cheese....
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that...
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the...
Watermelon rind is treated as agricultural waste and commonly discarded, causing environmental issues and biomass loss. This study aimed to identify volatile profiles of watermelon rind and flesh and their cultivar difference. Volatiles were analyzed...
Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using head...
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how...
Sugarcane honey (SCH) is a syrup produced on Madeira Island and recognized by its unique aroma, a complex attribute of quality with an important influence on the final consumer’s acceptance of the product, and determined by a complex mixture of a lar...
The fermentation products of Cordyceps sinensis (C. sinensis) mycelia are sustainable substitutes for natural C. sinensis. However, the volatile compositions of the commercial products are still unclear. In this paper, we have developed a simultaneou...
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and...
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attribu...
Garlic (Allium Sativum L.) is a source of organosulphur compounds with well-known sensorial and biological activity. Organosulphur precursors of garlic aroma are also detected in the plant leaves, but limited literature on this subject is available....
Background: Sambucus ebulus L. berries contain numerous bioactive compounds, but their volatile molecular composition has not yet been fully characterized. In this study, we analyzed the volatile components of the essential oil and aqueous infusion p...
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of...
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic c...
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