Article
Food Science & Technology
Ruirui Zhao, Youyou Xu, Chunyan Li, Xinwei Wang, Juan Du, Chenqiang Wang, Xuewei Shi, Bin Wang
Summary: Functional components, antioxidant capacity, and aromatic compounds of five flat peach cultivars were measured using HPLC and HS-SPME-GC-MS. The results showed that sucrose, malic acid, and chlorogenic acid were the dominant sugars, organic acids, and phenolic compounds in flat peaches, respectively. 11 key aroma compounds were identified and could be used as characteristic markers to distinguish the aroma of flat peach from other fruits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wenbo Yang, Jiechao Liu, Qiang Zhang, Hui Liu, Zhenzhen Lv, Chunling Zhang, Zhonggao Jiao
Summary: This study screened a lactobacillus strain with higher adaptability and polyphenol bio-transformation capacity through fermentation, and investigated the changes in microbial properties, nutritional composition, volatile organic compounds, and antioxidant activity of peach pulp. The results showed that the selected strain significantly improved the nutritional and flavor properties of peach pulp.
Article
Plant Sciences
Diana Ionela Stegarus, Ecaterina Lengyel, George Florian Apostolescu, Oana Romina Botoran, Corneliu Tanase
Summary: This study investigated three species of the Stachys genus in terms of aromatic profile, total polyphenol content, antibacterial activity, and antioxidant capacity. Gas chromatography coupled with flame ionization detection was used to explore the herbal alcoholic extracts. The results showed differences in polyphenol content and antioxidant activity among the three Stachys species, with distinctive volatile compounds identified in each. The microbiological results demonstrated antimicrobial capacity, particularly on Gram-positive bacteria, and highlighted the potential to differentiate between Stachys species using plant tissue VOC profiles.
Article
Biochemistry & Molecular Biology
Adrian Nisca, Ruxandra Stefanescu, Diana Ionela Stegarus, Anca Delia Mare, Lenard Farczadi, Corneliu Tanase
Summary: The study evaluated and compared the chemical composition and biological activities of two different pine species (Pinus nigra and Pinus sylvestris) bark extracts, finding that extracts from Pinus sylvestris had higher antioxidant activity and better antibacterial effects, while Pinus nigra extracts contained higher levels of volatile compounds.
Article
Horticulture
Diana Ionela Popescu, Ecaterina Lengyel, Florian George Apostolescu, Liliana Cristina Soare, Oana Romina Botoran, Nicoleta Anca Sutan
Summary: This study identified and quantified the active compounds in the buds and needles of P. mugo harvested from different mountain areas in Romania. The extracts were found to contain abundant polyphenols and flavonoids, as well as moderate levels of ascorbic acid, and exhibited moderate antioxidant and antifungal activity.
Article
Food Science & Technology
Lingyun Yao, Yifan Mo, Da Chen, Tao Feng, Shiqing Song, Huatian Wang, Min Sun
Summary: Xinjiang dried figs were analyzed for volatile compounds using different extraction methods, with key aroma compounds identified through instrumental analysis and sensory evaluation, including three previously unreported compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Limin Wang, Kai Hong, Johnpaul Agbaka, Yumei Song, Chenyan Lv, Changwei Ma
Summary: This study revealed the complexity of bitterness in dry-hopped beer; in addition to non-volatile bitter compounds, beer aroma also had an impact on perceived bitterness intensity and attributes, and dry-hopped beer exhibited relatively high antioxidant capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Polymer Science
Ana Beltran Sanahuja, Arantzazu Valdes Garcia
Summary: This review focuses on research studies in the packaging industry regarding food active packaging, specifically on incorporating volatile compounds. It provides an overview of the types of compounds used and strategies for their incorporation into polymeric matrices. Additionally, it discusses the main factors affecting the retention and controlled release of volatile compounds in active food packaging.
Article
Food Science & Technology
Wenbo Yang, Jiechao Liu, Hui Liu, Qiang Zhang, Zhenzhen Lv, Zhonggao Jiao
Summary: This study found that Lactobacillus fermentation in strawberry puree has a significant impact on the organic acid content, total phenolic content, and antioxidant activity. It also promotes the production of alcohols, acids, and ketones. L. plantarum 21802 and L. brevis 6239 showed great potential in enhancing the nutrition and aroma of strawberry puree.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Xiao Chen, Siew Young Quek
Summary: Fruit aroma is crucial for consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) and glycosidically bound volatile compounds (GBVs) play different roles through biosynthesis and hydrolysis processes. Regulation of aroma compounds in fruit has practical applications for improving sensory attributes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Zhengbao Wu, Shuang Zhang, Lingling Liu, Luyin Wang, Zhaojun Ban
Summary: This study found that the size of dried jujube affects its quality attributes, antioxidant activity, mineral elements, and volatile aroma components. Smaller dried jujubes have better taste, higher total acidity, and lower sugar-acid ratio. However, medium and larger dried jujubes have higher antioxidant activity and mineral element content. Potassium is the highest among the measured mineral elements.
Article
Chemistry, Applied
Yan Zhou, Gangxiang Fei, K. M. Faridul Hasan, Yingqian Kang, Yingmei Wu, Haoxin Li, Shaoqin Zhou
Summary: This study investigated the antioxidant activity and volatiles of kiwifruit wine with different flesh colors. The alcohol content, phenolic profiles, antioxidant activity, and aroma composition of green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed. The results showed that wines made from Hongyang and Donghong kiwifruits had higher antioxidant activity and content of antioxidant substances. The flesh color of kiwi can significantly impact the flavor of the wine, with red-fleshed kiwifruits being the most suitable for producing kiwi wine.
Article
Food Science & Technology
Raffaele Romano, Lucia De Luca, Giulia Basile, Chiara Nitride, Fabiana Pizzolongo, Paolo Masi
Summary: This study utilized green technologies to extract bioactive compounds from spent coffee grounds (SCG) using supercritical and liquid CO2. The extracts obtained showed high yields and antioxidant activity, with high contents of polyphenols and known antioxidant and antimicrobial compounds. These extracts have potential applications in the cosmetic, pharmaceutical, and food sectors.
Article
Food Science & Technology
Lin Zeng, Yanqing Fu, Jinshui Huang, Jianren Wang, Shan Jin, Junfeng Yin, Yongquan Xu
Summary: This study investigated the difference in volatile compounds among different types of Tieguanyin (TGY) and other oolong teas. The results showed that TGY exhibited higher levels of certain compounds compared to other varieties, and the degree of tea fermentation influenced the content of volatile compounds. Additionally, different grades of TGY contained varying levels of volatile compounds.
Article
Biochemistry & Molecular Biology
Rodrigo Oliver Simancas, Maria Consuelo Diaz-Maroto, Maria Elena Alanon Pardo, Paula Perez Porras, Ana Belen Bautista-Ortin, Encarna Gomez-Plaza, Maria Soledad Perez-Coello
Summary: The application of high-power ultrasound to crushed grapes at a winery-scale can increase the concentration of free varietal compounds and improve the sensory attributes of wines. The effect of sonication on volatile compounds extraction is dependent on frequency, maceration time, and compound type, with the potential to enhance aroma quality in wines.
Article
Plant Sciences
Laura Martin, Florence Fontaine, Francisco Javier Castano, Aurelie Songy, Rafael Roda, Julie Vallet, Raul Ferrer-Gallego
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2019)
Article
Food Science & Technology
Rafael Roda, Laura Martin, Ana Maria Mislata, Francisco Javier Castano, Miquel Puxeu, Raul Ferrer-Gallego
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
A. M. Mislata, M. Puxeu, E. Tomas, E. Nart, R. Ferrer-Gallego
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Review
Food Science & Technology
Raul Ferrer-Gallego, Francisco J. Rodriguez-Pulido, Aline T. Toci, Ignacio Garcia-Estevez
Summary: This paper reviews the current applications of vibrational spectroscopy techniques in measuring and predicting different phenolic compounds in grapes and wines. These innovative analytical systems are fast, accurate, and environmentally friendly, making them increasingly popular in the wine industry.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Geography, Physical
Raul Ferrer-Gallego, Ignacio Garcia-Estevez, Montserrat Duenas, Damia Ramis, Josep A. Rossell
QUATERNARY INTERNATIONAL
(2020)
Article
Chemistry, Applied
Ma Antonia Banuelos, Iris Loira, Buenaventura Guamis, Carlos Escott, Juan Manuel Del Fresno, Idoia Codina-Torrella, Joan Miquel Quevedo, Ramon Gervilla, Jesus Maria Rodriguez Chavarria, Sergi de Lamo, Raul Ferrer-Gallego, Rocio Alvarez, Carmen Gonzalez, Jose Antonio Suarez-Lepe, Antonio Morata
Article
Agriculture, Multidisciplinary
Daniel E. Osorio-Macias, Dongsup Song, Johan Thuvander, Rani Ferrer-Gallego, Jaeyeong Choi, J. Mauricio Penarrieta, Lars Nilsson, Seungho Lee, Bjorn Bergenstahl
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
A. M. Mislata, M. Puxeu, E. Nart, S. de Lamo, R. Ferrer-Gallego
Summary: The research shows that the cation exchange treatment can improve acidity, color, stability, and aromatic compound concentrations in wines, with the most significant effects observed in wines with 20% permeate. Additionally, potassium and magnesium cations decreased during aging, and specific aromatic compounds reached high concentrations, exceeding perception thresholds in all wines, after six months of aging. This suggests that cation exchange resins could be an effective industrial alternative for producing balanced red wines in a changing climate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
A. M. Mislata, M. Puxeu, M. Nadal, S. de Lamo, M. Mestres, R. Ferrer-Gallego
Summary: Results showed that wines exposed to ultraviolet light experienced more severe aromatic precursor degradation and higher concentrations of VSCs, while LED lights had minimal degradative effects on wine. LED lights could be considered as an alternative to reduce the economic impact of photodegradation in bottled wines.
Article
Plant Sciences
P. Pablo Ferrer-Gallego, Emilio Laguna, Raul Ferrer-Gallego
Summary: This article discusses the original materials of several species in the Abies genus, including Abies alba, A. marocana, A. numidica, A. pinsapo, A. pinsapo var. baborensis, and A. tazaotana. Lectotypification and neotypification were conducted using specimens from different institutions, providing clarity to the naming of these species.
Review
Biochemistry & Molecular Biology
Raul Ferrer-Gallego, Paula Silva
Summary: Wine by-products, which contain healthy bioactive molecules, can be used in various food products and have potential protective effects against chronic diseases. However, further research is needed to optimize their efficacy and bioavailability.
Article
Food Science & Technology
Jennifer Vazquez, Ana Maria Mislata, Victor Vendrell, Carlos Moro, Sergi de Lamo, Raul Ferrer-Gallego, Imma Andorra
Summary: The use of indigenous yeasts improves the aroma and flavor of wines, contributing to the unique typicity of the wine region. This study identified and characterized autochthonous yeasts from Verdejo grape juice and found that wines inoculated with these indigenous yeasts had higher sensory scores for fruit aromas and overall rating.
Article
Biotechnology & Applied Microbiology
Ana Maria Mislata, Miquel Puxeu, Immaculada Andorra, Noelia Espligares, Sergi de Lamo, Montserrat Mestres, Raul Ferrer-Gallego
Summary: The study found that using non-Saccharomyces yeasts in the base wine fermentation can produce cavas with differentiated aromatic characteristics and interesting foaming ability.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Miquel Puxeu, Imma Andorra, Silvia De Lamo-Castellvi, Raul Ferrer-Gallego
FERMENTATION-BASEL
(2019)
