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Journal articles on the topic 'Aroma retention'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (July 1, 2020): 42. http://dx.doi.org/10.3390/beverages6030042.

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The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.

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2

MENTING, L. G., B. HOOGSTAD, and H. A. C. THIJSSEN. "Aroma retention during the drying of liquid foods." International Journal of Food Science & Technology 5, no. 2 (June 28, 2007): 127–39. http://dx.doi.org/10.1111/j.1365-2621.1970.tb01550.x.

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3

ITO, Kiyoshi, Kensaku KIKUCHI, Naoto OKAZAKI, and Shinya KOBAYASHI. "Retention of aroma components in liquors with cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (1988): 2763–69. http://dx.doi.org/10.1271/bbb1961.52.2763.

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4

Ito, Kiyoshi, Kensaku Kikuchi, Naoto Okazaki, and Shinya Kobayashi. "Retention of Aroma Components in Liquors with Cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (November 1988): 2763–69. http://dx.doi.org/10.1080/00021369.1988.10869148.

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5

Veith, Susanne R., Sotiris E. Pratsinis, and Matthias Perren. "Aroma Retention in Sol−Gel-Made Silica Particles." Journal of Agricultural and Food Chemistry 52, no. 19 (September 2004): 5964–71. http://dx.doi.org/10.1021/jf049356a.

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6

Zafeiropoulou, Triada, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis, and Michael Komaitis. "Retention of selected aroma compounds by gelatine matrices." Food Hydrocolloids 28, no. 1 (July 2012): 105–9. http://dx.doi.org/10.1016/j.foodhyd.2011.12.004.

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7

Pino, J. A., E. Sauri-Duch, O. Sosa-Moguel, C. A. Can-Cauich, V. M. Moo-Huchin, and L. Cuevas-Glory. "Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero." Acta Alimentaria 49, no. 3 (September 27, 2020): 321–29. http://dx.doi.org/10.1556/066.2020.49.3.11.

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An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper' was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcohols, terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimised using response surface methodology. Independent variables were inlet air temperature (150-200 °C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10-20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor negatively affected moisture content. Based on the optimisation model of the response variables, the powder with the highest flavour quality was obtained with an air inlet temperature of 200 °C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention.

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8

Arvisenet, G., A. Voilley, and N. Cayot. "Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin." Journal of Agricultural and Food Chemistry 50, no. 25 (December 2002): 7345–49. http://dx.doi.org/10.1021/jf020532u.

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9

OKUZU, Takayoshi. "Barrier film for food packaging and aroma retention-ability." Journal of Japan Association on Odor Environment 43, no. 4 (2012): 248–56. http://dx.doi.org/10.2171/jao.43.248.

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10

Landy, P., C. Druaux, and A. Voilley. "Retention of aroma compounds by proteins in aqueous solution." Food Chemistry 54, no. 4 (January 1995): 387–92. http://dx.doi.org/10.1016/0308-8146(95)00069-u.

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11

Jouquand, Céline, Youssef Aguni, Catherine Malhiac, and Michel Grisel. "Influence of chemical composition of polysaccharides on aroma retention." Food Hydrocolloids 22, no. 6 (August 2008): 1097–104. http://dx.doi.org/10.1016/j.foodhyd.2007.06.001.

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12

Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, and Anita Pichler. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, no. 10 (October 17, 2022): 1008. http://dx.doi.org/10.3390/membranes12101008.

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Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.

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13

Seuvre, A. M., M. A. Espinosa Diaz, and A. Voilley. "Retention of aroma compounds by β-lactoglobulin in different conditions." Food Chemistry 77, no. 4 (June 2002): 421–29. http://dx.doi.org/10.1016/s0308-8146(01)00375-2.

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14

Błaszczak, Wioletta, Tamara A. Misharina, Dimitrios Fessas, Marco Signorelli, and Adrian R. Górecki. "Retention of aroma compounds by corn, sorghum and amaranth starches." Food Research International 54, no. 1 (November 2013): 338–44. http://dx.doi.org/10.1016/j.foodres.2013.07.032.

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15

Ivić, Ivana, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić, and Anita Pichler. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules 26, no. 4 (February 7, 2021): 874. http://dx.doi.org/10.3390/molecules26040874.

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Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

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16

Moio, Luigi, Dominique Langlois, Patrick Etievant, and Francesco Addeo. "Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography–olfactometry." Journal of Dairy Research 60, no. 2 (May 1993): 215–22. http://dx.doi.org/10.1017/s0022029900027527.

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SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention index of 828, with a typical odour of warm milk and/or smoked cheese. Other aroma components were specific for some types of milk, contributing to the complexity and richness of flavour.

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17

Arvisenet, G., P. Le Bail, A. Voilley, and N. Cayot. "Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices." Journal of Agricultural and Food Chemistry 50, no. 24 (November 2002): 7088–93. http://dx.doi.org/10.1021/jf0203601.

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18

Qiao, Hua, Li Feng, and Tijian Sun. "Quantitative Structure-Retention Relationship Modelling of Aroma Components in Fenjiu, China." Asian Journal of Chemistry 25, no. 6 (2013): 3036–40. http://dx.doi.org/10.14233/ajchem.2013.13513.

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19

Jouenne, E., and J. Crouzet. "Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin." Journal of Agricultural and Food Chemistry 48, no. 4 (April 2000): 1273–77. http://dx.doi.org/10.1021/jf990215w.

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20

Boutboul, A., P. Giampaoli, A. Feigenbaum, and V. Ducruet. "Influence of the nature and treatment of starch on aroma retention." Carbohydrate Polymers 47, no. 1 (January 2002): 73–82. http://dx.doi.org/10.1016/s0144-8617(01)00160-6.

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21

KERKHOF, P. J. A. M., and H. A. G. THIJSSEN. "Retention of aroma components in extractive drying of aqueous carbohydrate solutions." International Journal of Food Science & Technology 9, no. 4 (June 28, 2007): 415–23. http://dx.doi.org/10.1111/j.1365-2621.1974.tb01790.x.

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22

Merabtine, Yacine, Samuel Lubbers, Isabelle Andriot, Anne Tromelin, and Elisabeth Guichard. "Retention/release equilibrium of aroma compounds in fat-free dairy gels." Journal of the Science of Food and Agriculture 90, no. 9 (April 14, 2010): 1403–9. http://dx.doi.org/10.1002/jsfa.3949.

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23

Shen, Jian-Xia, Mohammad M. Rana, Guo-Feng Liu, Tie-Jun Ling, Margaret Y. Gruber, and Shu Wei. "Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/5849501.

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Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z)-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.

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24

Kopjar, Mirela, Janez Hribar, Marjan Simčič, Emil Zlatić, Tomaž Požrl, and Vlasta Piližota. "Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma." Natural Product Communications 8, no. 12 (December 2013): 1934578X1300801. http://dx.doi.org/10.1177/1934578x1300801229.

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Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both γ-decalactone and furaneol.

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25

Yan, Jun, Xin-Bo Liu, Wei-Wei Zhu, Xuan Zhong, Qiong Sun, and Yi-Zeng Liang. "Retention Indices for Identification of Aroma Compounds by GC: Development and Application of a Retention Index Database." Chromatographia 78, no. 1-2 (November 12, 2014): 89–108. http://dx.doi.org/10.1007/s10337-014-2801-y.

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26

Huopalahti, Rainer, Eila Kesälahti, and Reino Linko. "Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb." Agricultural and Food Science 57, no. 2 (May 1, 1985): 133–38. http://dx.doi.org/10.23986/afsci.72194.

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Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.

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27

Pappas, Christophoros, and Leandros Voutsinas. "Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese." Journal of Dairy Research 55, no. 2 (May 1988): 247–54. http://dx.doi.org/10.1017/s0022029900026078.

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SummaryWhen 10% citric, lactic or acetic acid was added to sheep's milk cheese whey during its heating for Myzithra cheese preparation, protein retention in the cheese was increased. Acidification of whey to pH 5·2 with lactic acid before heating followed by readjustment to pH 5·8 with NaOH was considered to be the best treatment for practical use, increasing whey protein retention in the cheese and yield without loss of flavour, aroma or texture.

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28

Chen, Shuang, Li Wang, Derang Ni, Lin Lin, Heyu Wang, and Yan Xu. "Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry." Molecules 26, no. 16 (August 7, 2021): 4796. http://dx.doi.org/10.3390/molecules26164796.

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Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.

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29

Seuvre, A. M., M. A. Espinosa Díaz, and A. Voilley. "Influence of the Food Matrix Structure on the Retention of Aroma Compounds." Journal of Agricultural and Food Chemistry 48, no. 9 (September 2000): 4296–300. http://dx.doi.org/10.1021/jf990825w.

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30

Déléris, Isabelle, Anne Saint-Eve, Aurélie Saglio, Isabelle Souchon, and Ioan Cristian Trelea. "Insights in aroma compound retention by mucosa during consumption through mathematical modelling." Journal of Food Engineering 190 (December 2016): 123–38. http://dx.doi.org/10.1016/j.jfoodeng.2016.06.018.

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31

Barbieri, S., M. Elustondo, and M. Urbicain. "Retention of aroma compounds in basil dried with low pressure superheated steam." Journal of Food Engineering 65, no. 1 (November 2004): 109–15. http://dx.doi.org/10.1016/j.jfoodeng.2004.01.003.

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32

LY, M., M. COVARRUBIASCERVANTES, C. DURYBRUN, S. BORDET, A. VOILLEY, T. LE, J. BELIN, and Y. WACHE. "Retention of aroma compounds by lactic acid bacteria in model food media." Food Hydrocolloids 22, no. 2 (March 2008): 211–17. http://dx.doi.org/10.1016/j.foodhyd.2006.11.001.

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33

Kompany, E., and F. Rene. "Aroma Retention of Cultivated Mushrooms (Agaricus bisporus) During the Freeze-drying Process." LWT - Food Science and Technology 26, no. 6 (December 1993): 524–28. http://dx.doi.org/10.1006/fstl.1993.1103.

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34

Kwaśnica, Andrzej, Natalia Pachura, Klaudia Masztalerz, Adam Figiel, Aleksandra Zimmer, Robert Kupczyński, Katarzyna Wujcikowska, Angel A. Carbonell-Barrachina, Antoni Szumny, and Henryk Różański. "Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)." Foods 9, no. 8 (August 13, 2020): 1118. http://dx.doi.org/10.3390/foods9081118.

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Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.

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35

Lesme, Hanna, Clémence Alleaume, Saïd Bouhallab, Marie-Hélène Famelart, Cécile Marzin, Lizeth Lopez-Torres, Carole Prost, and Cécile Rannou. "Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts." Food Research International 136 (October 2020): 109491. http://dx.doi.org/10.1016/j.foodres.2020.109491.

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36

Destani, Fitim, Attilio Naccarato, Antonio Tagarelli, and Alfredo Cassano. "Recovery of Aromatics from Orange Juice Evaporator Condensate Streams by Reverse Osmosis." Membranes 10, no. 5 (May 8, 2020): 92. http://dx.doi.org/10.3390/membranes10050092.

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The aim of this work was to analyze the potential of reverse osmosis (RO) membranes in the recovery and concentration of aroma compounds from orange juice evaporator condensate (EC) streams. Concentration experiments were performed by using three RO spiral-wound aromatic polyamide membranes (SG1812C-34D, SC1812C-34D and SE1812) with different NaCl rejections. The effect of transmembrane pressure, axial feed flowrate and volume concentration ratio (VCR) on permeate flux was studied. Rejections of the investigated membranes towards specific aroma compounds (octanol, α-terpineol, terpinen-4-ol, cis-carveol, karvon, linalool) in selected operating conditions were also evaluated. The concentrations of the aroma compounds were determined by gas chromatography coupled with mass spectrometry (GC-MS) using headspace solid-phase microextraction (HS-SPME) as a sample preparation approach. For all selected membranes, the permeate flux increased linearly by increasing the operating pressure from 5 to 25 bar; on the other hand, the feed flowrate did not have any significant effect on the permeate flux. High retention values towards aroma compounds (>80%) were measured for all selected membranes. However, the SC membrane showed the highest rejection values (>96%) and the best correlation between concentration factor of aroma compounds and VCR.

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37

Tobitsuka, Koki, Makoto Miura, and Syoichi Kobayashi. "Retention of a European Pear Aroma Model Mixture Using Different Types of Saccharides." Journal of Agricultural and Food Chemistry 54, no. 14 (July 2006): 5069–76. http://dx.doi.org/10.1021/jf060309n.

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38

Kora, Enkelejda Paçi, Isabelle Souchon, Eric Latrille, Nathalie Martin, and Michele Marin. "Composition Rather than Viscosity Modifies the Aroma Compound Retention of Flavored Stirred Yogurt." Journal of Agricultural and Food Chemistry 52, no. 10 (May 2004): 3048–56. http://dx.doi.org/10.1021/jf034597o.

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39

Coumans, W. Jan, Piet J. A. M. Kerkhof, and Solke Bruin. "THEORETICAL AND PRACTICAL ASPECTS OF AROMA RETENTION IN SPRAY DRYING AND FREEZE DRYING." Drying Technology 12, no. 1-2 (January 1994): 99–149. http://dx.doi.org/10.1080/07373939408959951.

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40

Nestorson, A., G. Forsgren, A. Leufvén, and L. Järnström. "Multivariate analysis of retention and distribution of aroma compounds in barrier dispersion coatings." Packaging Technology and Science 20, no. 5 (2007): 345–58. http://dx.doi.org/10.1002/pts.765.

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41

Baggenstoss, Juerg, Rainer Perren, and Felix Escher. "Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention." European Food Research and Technology 227, no. 5 (March 18, 2008): 1357–65. http://dx.doi.org/10.1007/s00217-008-0852-8.

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42

Heilig, Andrej, Sümeyye Çetin, Kerstin Erpenbach, Judith Höhn, and Jörg Hinrichs. "Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices." International Dairy Journal 21, no. 9 (September 2011): 696–702. http://dx.doi.org/10.1016/j.idairyj.2011.01.002.

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43

Terta, Markela, Georgios Blekas, and Adamantini Paraskevopoulou. "Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach." Food Hydrocolloids 20, no. 6 (August 2006): 863–71. http://dx.doi.org/10.1016/j.foodhyd.2005.08.011.

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44

Song, Shiqing, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia, and Tao Feng. "Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry." Foods 8, no. 3 (March 2, 2019): 87. http://dx.doi.org/10.3390/foods8030087.

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Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935–2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.

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Sowndhararajan, Kandhasamy, Nyuk Ling Chin, Yus Aniza Yusof, Lee Ling Lai, and Wan Aida Wan Mustapha. "Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)." International Journal of Food Engineering 12, no. 1 (February 1, 2016): 75–81. http://dx.doi.org/10.1515/ijfe-2015-0096.

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Abstract The color and aroma properties of Pandanus amaryllifolius Roxb. leaves (pandan) were studied by mechanical extraction using normal and turbo blade blenders under different blending times (60–180 s). The extracted juice was freeze-dried into powders and its aroma components were measured in a solid-phase microextraction using gas chromatography/mass spectrometry (SPME-GC/MS) analysis. The turbo blade blender provided maximum color pigment of greenness and yellowness at blending time of 90 s as compared to the normal blender that required 180 s. In GC-MS analysis, the major component, 2-acetyl-1-pyrroline, was found to be one time higher in the freeze-dried pandan juice samples obtained from turbo blade blender than normal blender. Other components including the cis-3-hexanal, 2-methylene-4-pentenenitrile and 1,2,4-trimethylbenzene were also detected in the samples. In conclusion, the turbo blade blender is more effective than normal laboratory blender in terms of color extraction, particle size reduction and the aroma retention.

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Mariño, N. Carro, E. López Tamames, and Y. C. M. García Jares. "Contribution to the Study of the Aromatic Potential of Three Muscat Vitis Vinifera Varieties: Identification of New Compounds." Food Science and Technology International 1, no. 2-3 (August 1995): 105–16. http://dx.doi.org/10.1177/108201329500100206.

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About 60 components of the free and bound fractions of the aroma of three Vitis vinifera grape cultivars (i.e., Muscat d'Alexandrie, Muscat d'Hambourg, and Muscat de Frontignan) were determined. Free and bound fractions were isolated by selective retention on a nonionic resin (Amberlite XAD-2). The free fraction was directly analyzed by means of gas chromatography and gas chromatography–mass spectrometry (GC and GC-MS). The analysis of the bound fraction was performed following two methods: (1) by enzymttic hydrolysis, to release the volatile aglycons and (2) by TFA (trifluoroacetylation) of the glycosidic compounds. Several glycosidic compounds were identified as glucosides, arabinosides, rutinosides, and apiosides, which constitute an important grape aroma reserve.

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Obendorf, S. Kay, Haiqing Liu, Michael J. Leonard, Timothy J. Young, and Michael J. Incorvia. "Effects of aroma chemical vapor pressure and fiber morphology on the retention of aroma chemicals on cotton and poly(ethylene terephthalate) fabrics." Journal of Applied Polymer Science 99, no. 4 (2005): 1720–23. http://dx.doi.org/10.1002/app.22676.

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Žemlička, Lukáš, Peter Fodran, Emil Kolek, and Nadežda Prónayová. "Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)." Acta Chimica Slovaca 6, no. 1 (April 1, 2013): 123–28. http://dx.doi.org/10.2478/acs-2013-0019.

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Abstract Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.

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Witrick, Katherine, Eric R. Pitts, and Sean F. O’Keefe. "Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)." Beverages 6, no. 2 (May 11, 2020): 31. http://dx.doi.org/10.3390/beverages6020031.

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Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.

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Decock, Gautier, David Landy, Gheorghe Surpateanu, and Sophie Fourmentin. "Study of the retention of aroma components by cyclodextrins by static headspace gas chromatography." Journal of Inclusion Phenomena and Macrocyclic Chemistry 62, no. 3-4 (July 15, 2008): 297–302. http://dx.doi.org/10.1007/s10847-008-9471-z.

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