The objective of the paper was to investigate the chemical composition of Inula helenium roots extracts and to evaluate the antioxidant potential conferred by the chemical constituents. GC/MS and HPLC/MS techniques were used to characterize two extracts separated from Inula helenium roots by extraction with chloroform and ethyl acetate, respectively. Volatile compounds have been identified by GC from their mass spectra and retention time values, while HPLC identification of phenolic compounds was realized by comparing their retention times, UV and MS spectra with those of standards or literature data. Measurements of antioxidant activity of Inula helenium root extracts showed a variation between them, which can be correlated with the flavonoid and total phenolic contents. Both Inula helenium root extracts contain phenolic acids (caffeic, chlorogenic, dicaffeoyl quinic, hydroxibenzoic), terpenes (alantolactone) and different flavonoids (epicatechin, catechin gallate, ferulic acid-4-O-glucoside, dihydroquercetin pentosyl rutinoside, kaempherol-7-O-dipentoside, quercetin-3-O-β-glucopyranoside). In addition, the study provides preliminary data on the anti-inflammatory activity of Inula helenium root extracts, this being evaluated using the fresh egg albumin as phlogistic agent, and aspirin as reference compound. Root extracts of I. helenium did not exert any significant anti-inflammatory effect on egg albumin-induced rat paw edema.

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and postfermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from 'Aligoté' grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

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In the wine-making process, the yeasts form over 20 higher alcohols that improve the sensation of palatine veil for the wine. The amount of higher alcohols is lower for white and rosé wines obtained from clarified musts fermented at moderate temperatures. The formation of higher alcohols is confirmed by the fact that the addition of certain nitrogen compounds to a glucose-containing culture medium leads, after the fermentation, to an increase in the higher alcohol content. Data evaluate by comparison the levels of higher alcohols, esters and aldehydes, important to fermentation process in case of several wines from Panciu region. The wine-making was done by classical methods and by using specific protocols for low content sulphur dioxide. This study is focused to compare wines obtained from two grape varieties produced at industrial level: Feteasca regala vs. Feteasca regala Frizzante and Cabernet Sauvignon rosé vs. Cabernet Sauvignon. The compounds were analyzed by GC-FID method with head-space technique for methanol, 1-propanol, 2-methyl-propanol, 1-butanol, ethyl acetate, ethyl lactate, isoamyl acetate and acetaldehyde. The results showed that in almost every comparative study the levels of aroma compounds are maintained, when compared with the wines with low content of sulphur dioxide. Tuckey test showed that 1-propanol and ethyl acetate register statistically significant differences for Cabernet Sauvignon rosé and for Feteasca regala Frizzante.