The Travels of Mendes Pinto

Volatile and sensory characterization of Xarel.lo white wines

“…In general, it has been shown that their occurrence in wines can be considered as a quality factor, since they seem to supply pleasant scents to the wines such as tobacco, fruity and tea. [22] Among them, β-damascenone was identified only in 20% of the wines at concentration above 9 μg/l ( Table 2). Because of the very low perception threshold of β-damascenone (45 ng/l), [23] this compound might have a great importance for wine aroma.…”

“…[13] However, at high concentrations the latter can also be responsible for off-flavours. [22] In addition, although both compounds have been found in young wines, their concentration considerably increases during wine ageing because of the breakdown of the corresponding carotenoid precursors. [22] It is because of this that vitispirane and TDN have been claimed to be used as markers of ageing in old Cava wines.…”

“…[22] In addition, although both compounds have been found in young wines, their concentration considerably increases during wine ageing because of the breakdown of the corresponding carotenoid precursors. [22] It is because of this that vitispirane and TDN have been claimed to be used as markers of ageing in old Cava wines. [18] Other compounds identified in the wines were some furfuryl compounds such as furfural, 5-methylfurfural, ethyl 2-furancarboxylate and 2-acetylfuran ( Table 2).…”

“…Diethyl succinate has been shown as the only ester which increases during Cava ageing [6,18] while the other two compounds are mainly degradation products from carotenoid breakage during wine ageing. [22] Therefore, the low correlation of the three volatile compounds with fruity and flowery attributes seems logical when taking into consideration that these attributes are mainly associated to young wines. In addition, it is interesting to underline that the attribute fresh taste followed a similar trend (Table 4) than that observed by the fruity and floral characteristics and it was also associated to the higher ethyl alcohol esters and higher alcohol acetates.…”

Aqueous extraction of proteins from microalgae: Effect of different cell disruption methods

“…To overcome this barrier, an initial operation unit of cell disruption is required to per mit complete access to the internai components and facilitate the ex traction process. Hence, many cell disruption techniques have been tested to break the cell wall of microalgae such as bead milling [ 4,5 ], ultrasonication [6][7][8], microwave radiation [9], enzymatic treatment [10,11 ], cell homogenizer [12] and high-pressure cell disruption [13] to recover different components. The efficiency of cell disruption was usually evaluated by extracting a single component especially lipids be fore and after applying the treatment or by microscopie observation.…”