Capture of Fermentation Gas from Fermentation of Grape Must

Qiao

et al. 2023

Foods

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils’ flavor and promoted the further development of Allium plant industries.

Section: Methodsmentioning

confidence: 99%

Effect of Frying Process on the Flavor Variations of Allium Plants

Qiao

et al. 2023

Foods

“…Similar results were also obtained in previous research when only the fermentation gases were collected. In that case, the gases were only captured during the main fermentation phase but the highest concentration was measured 144 h after inoculation [14]. The evolution of the volatiles during fermentation suggests that the most dominant volatile compound in the condensate is isoamyl alcohol.…”

Section: Evolution Of the Condensate Composition During Fermentationmentioning

confidence: 95%

“…The second most highly represented alcohol was isoamyl alcohol. However, in that experiment it was the gas that escaped during fermentation that was measured and the fermentation temperature was 16 • C [14]. This can be compared to research carried out on fermentation gases from the fermentation of Sauvignon blanc, where isoamyl acetate was found to be the most highly represented.…”

Section: Analysis Of the Volatiles In The Condensates Of The Differen...mentioning

confidence: 99%

See 1 more Smart Citation

A Study of Condensates Collected during the Fermentation of Grape Must

Humaj,

Baron,

Kumsta

et al. 2024

Fermentation

Self Cite

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole fermentation process of the Riesling variety. In the second part, the condensates from three different grape varieties (Riesling, Merlot, Sauvignon blanc) were investigated and the total content of the selected volatile substances was measured at the end of the fermentation. Attention was focused on the measurements using a GC-MS (gas chromatography-mass spectrometry) for the volatile substances: isoamyl alcohol, isobutyl alcohol, 1-propanol, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, acetaldehyde, acetic acid, and acetoin. In addition, changes in the alcohol content of the condensate, with respect to the fermentation phase, were analysed. From the results of part 1, the quantity of the substances under investigation produced during fermentation was determined. The highest concentration of flavour compounds was during the fourth and fifth days of fermentation. The most dominant substance was isoamyl alcohol with a concentration of 1267 mg−1.The results of part 2 led to a comparison of the overall profile of volatiles between the varieties. The results showed that the condensates have both a high content of volatile substances and of alcohol. It was also shown that the Sauvignon blanc variant had the highest number of volatile compounds in the representation. The Merlot and Riesling variants were very similar. This product has an exceptionally high potential for further use in the wine or food industry.

“…The aim of this work was to study the volatile and the polar non-volatile profiling of Muscat of Alexandria musts during alcoholic fermentation. To the best of the authors’ knowledge, few researchers have studied the volatile composition of white musts or the final product [ 2 , 9 , 42 ] or the fermentation of red wine [ 43 ]. This is the first time that a HS-SPME-GC-MS method and a liquid injection GC-MS with derivatization method have been applied in the analysis of Muscat of Alexandria musts during fermentation to monitor how the metabolome of musts changes throughout this complicated vinification process.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods

et al. 2023

Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral and fruity aroma, producing popular appellation of origin wines. The winemaking process is a critical factor contributing to the quality of the final product, so the aim of this work was to study metabolomic changes during the fermentation of grape musts at the industrial level from 11 tanks, 2 vintages, and 3 wineries of Limnos Island. A Headspace Solid-Phase Microextraction (HS-SPME) and a liquid injection with Trimethylsilyl (TMS) derivatization Gas Chromatography-Mass Spectrometry (GC-MS) methods were applied for the profiling of the main volatile and non-volatile polar metabolites originating from grapes or produced during winemaking, resulting in the identification of 109 and 69 metabolites, respectively. Multivariate statistical analysis models revealed the differentiation between the four examined time points during fermentation, and the most statistically significant metabolites were investigated by biomarker assessment, while their trends were presented with boxplots. Whilst the majority of compounds (ethyl esters, alcohols, acids, aldehydes, sugar alcohols) showed an upward trend, fermentable sugars, amino acids, and C6-compounds were decreased. Terpenes presented stable behavior, with the exception of terpenols, which were increased at the beginning and were then decreased after the 5th day of fermentation.