Impact Odorants in Strawberry Vinegars

Úbeda, Cristina; Callejón, Raquel M.; Troncoso, Ana M.; Rojas, José Manuel Moreno; Peña, Francisco; Morales, María Lourdes

doi:10.1016/b978-0-12-398549-1.00034-9

Cited by 3 publications

(3 citation statements)

References 4 publications

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“…8,12 Moreover, odor-active compounds can be analysed by chromatography-olfactometry (GC-O). 13 Morocco has a rich tradition in biotechnology. Many traditional foods of animal and vegetable origin are still widely consumed and highly appreciated.…”

Section: Introductionmentioning

confidence: 99%

Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

Mounir

Fauconnier

Afechtal³

et al. 2018

Acetic Acid Bacteria

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In this study, new thermotolerant Acetobacter pasteurianus CV01 strain recently isolated from local product of Morocco has been investigated for its ability to perform efficient acetous fermentation at a large-scale. Firstly, the thermotolerance basis bioconversion of CV01 strain was compared to other mesophilic and thermotolerant acetic acid bacteria. Subsequently, CV01 strain was assessed for its ability to produce and tolerate high amount of acetic acid at optimal and thermal stress conditions in lab-scale bioreactor. It was found that the studied strain exhibited thermotolerant properties compared to reference strains and could withstand the increase in temperature during acetous fermentation in fermenter. Furthermore, gas chromatography-mass spectrometry (GC-MS) was used on the samples prepared with solid phase microextraction (SPME) to determine the volatile compounds of the pilot plant produced apple vinegar based on developed start-up and semi-continuous fermentation protocol. The operation strategy in the 500-L pilot plant scale acetator allowed achieving 7.3% (w/v) of final acetic acid concentration recording high yield and acetification rate. The aroma profile of experimentally produced vinegar was found different from that of the commercial reference one. According to the literature, the results obtained show that major volatile compounds found in pilot-plant produced apple vinegar are related to good aromatic note descriptors which could have a positive impact on the organoleptic quality of industrial vinegar. Consequently, it can be concluded that CV01 Acetobacter strain is well suited for large-scale production of high quality fruit vinegar.

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Section: Introductionmentioning

confidence: 99%

Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

Mounir

Fauconnier

Afechtal³

et al. 2018

Acetic Acid Bacteria

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show abstract

“…Given the importance of ester compounds and their sensory impact, numerous approaches have been developed to characterize ester compounds in wines (Marquez, Serratosa, Merida, Zea, & Moyano, 2014;Ubeda, Callejón, Troncoso, Peña-Neira, & Morales, 2016).…”

Section: Introductionmentioning

confidence: 99%

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

et al. 2017

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The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.

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“…Like many other esters, methyl butyrate and ethyl hexanoate have a fruity apple or pineapple smell. Methyl butyrate was identified by GC-MS in strawberries [42], and ethyl hexanoate was isolated by HS-SPME-GC/MS [43]. It can be produced by distilling essential oils but also chemically synthesized for use in perfumes [44] and as a food flavor.…”

Section: Voc Flavor Profile Of Flavored Sparkling Watermentioning

confidence: 99%

Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach

Petre,

Cristea,

Cojocaru

et al. 2024

Applied Sciences

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Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.

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Impact Odorants in Strawberry Vinegars

Cited by 3 publications

References 4 publications

Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach

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