Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Food Science & Technology
Naissa Previde Bernardo, Aline de Oliveira, Renata Vieira da Mota, Francisco Mickael de Medeiros Camara, Isabela Peregrino, Murillo de Albuquerque Regina, Eduardo Purgatto
Summary: This study evaluated the impact of the lyre and Geneva double-curtain training systems on the volatile composition of sparkling wines and found that different training systems and seasons can lead to variations in the chemical composition of sparkling wines.
Article
Microbiology
Jessica Aparecida Silva Moretto, Paloma Nathane Nunes de Freitas, Eryka Costa de Almeida, Lucas Miguel Altarugio, Simone Vieira da Silva, Marli de Fatima Fiore, Ernani Pinto
Summary: This study evaluated the production of volatile organic compounds (VOCs) by two strains of Microcystis aeruginosa. The results showed that light intensity and external application of certain compounds can affect the production of VOCs.
Article
Food Science & Technology
Matteo Bordiga, Rosa Perestrelo, Jose S. Camara, Qiong-Qiong Yang, Harold Corke, Fabiano Travaglia, Monica Locatelli, Marco Arlorio, Jean Daniel Coisson
Summary: Multivariate analysis of the data indicated that compounds like 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate, and ethyl 2-hydroxymethylbutanoate were the primary ones responsible for classifying Vespolina wines, especially for those from the 2015 and 2013 vintages. On the other hand, wines from the 2008 and 2009 vintages exhibited the highest levels of procyanidin B1, catechin, gallic acid, trans-piceid, and trans-resveratrol.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Antonella Verzera, Maria Merlino, Fabrizio Cincotta, Ottavia Prestia, Antonio Sparacio, Salvatore Sparla, Concetta Condurso
Summary: Vitis vinifera L. cv. Moscato is used primarily for producing sweet wines with a strong aroma profile, but limited literature exists on the aroma characteristics of fortified Moscato wines. This research revealed that each Moscato variety has a distinct aroma composition, with some similarities between certain varieties.
Article
Biochemistry & Molecular Biology
Alejandra Chavez-Marquez, Alfonso A. Gardea, Humberto Gonzalez-Rios, Luz Vazquez-Moreno
Summary: The study validates an untargeted metabolomics approach and utilizes recursive analysis of data to obtain high-quality wine characterization results and identify potential biomarkers.
Article
Chemistry, Applied
Raphael Convertini, Claus Patz, Keshav Kumar, Bianca May, Wilfried Andlauer, Ralf Schweiggert
Summary: This study optimized a method originally used for wine analysis for quantification of methanol in apple-based beverages. By comparing it with other methods, the optimized method was found to provide reliable results. The optimized qNMR method can be considered as an alternative approach for methanol quantification.
Review
Engineering, Chemical
Sandra Pati, Maria Tufariello, Pasquale Crupi, Antonio Coletta, Francesco Grieco, Ilario Losito
Summary: This review explores and discusses two main aspects related to quantitative analysis of volatile compounds in wines using HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS). Recent advances in multivariate optimization approaches and critical aspects related to quantification methods, including matrix effects and various quantification approaches, are highlighted.
Article
Food Science & Technology
Filipa Amaro, Joana Almeida, Ana Sofia Oliveira, Isabel Furtado, Maria de Lourdes Bastos, Paula Guedes de Pinho, Joana Pinto
Summary: This study investigated the impact of different types of cork stoppers on the quality preservation and shelf life of sparkling wines. The results revealed that 2D stoppers were more effective in preserving the volatile compositions, such as camphor, of sparkling wines after long-term bottle aging, and had a greater impact on esters.
Article
Food Science & Technology
Laura Alti-Palacios, Juana Martinez, Jose A. C. Teixeira, Jose S. Camara, Rosa Perestrelo
Summary: This study aimed to investigate the impact of cold pre-fermentative maceration (CPM) treatment on the aromatic and sensory properties of white wines from four grape varieties. A total of 62 aroma compounds were identified using HS-SPME/GC-MS. CPM treatment increased the relative concentration of alcohols, esters, and acids, while the impact on terpenoids varied with grape variety and vintage. Esters made the most significant contribution to the sensory properties, enhancing floral and fruity notes.
Article
Chemistry, Analytical
Maria Marinaki, Ioannis Sampsonidis, Artemis Lioupi, Panagiotis Arapitsas, Nikolaos Thomaidis, Kyriaki Zinoviadou, Georgios Theodoridis
Summary: This study developed an optimized HS-SPME-GC-MS protocol to analyze Greek white and red wines of six monovarietal PDO and PGI varieties. The results showed differences between varieties and provided conclusions about aroma characteristics.
Article
Food Science & Technology
Liu Yang, Yue Zhou, Jinglei Li, Shan Liu, Shudong He, Hanju Sun, Shengfei Yao, Shangying Xu
Summary: By using mixed fungal fermentation and adding different enzymes, higher alcohol content, free amino acids, and concentrations of volatile flavor substances were achieved in rice wine production, promoting fungal growth and enzyme production, thus improving the quality of rice wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ruben del Barrio Galan, Marta Bueno-Herrera, Pedro Lopez de la Cuesta, Silvia Perez-Magarino
Summary: This study investigated the volatile profile of red wines from different Spanish Protected Designations of Origin (PDO) and found the compounds that allowed differentiation. The results showed that Ribera del Duero (RD) wines, made mainly with Tempranillo grape variety, had higher content of compounds responsible for fruity, floral, and oak wood aromas, while Bierzo (BI) wines, made with Mencia grape variety, had higher content of oxidation volatile compounds. The study also found that different aging categories of wines had different aroma profiles, with young and short-aged wines richer in fruity aroma compounds, and crianza and reserve wines richer in positive oak wood aromas.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Camilla Scavarda, Chiara Cordero, Giulia Strocchi, Cristian Bortolini, Carlo Bicchi, Erica Liberto
Summary: This study utilized HS-SPME-MS-enose in combination with chemometrics to detect cocoa smoky off-flavour, providing a fast, cost-effective, and objective approach for high throughput analytical screening.
Article
Biochemistry & Molecular Biology
Pradeep Subedi, Hackwon Do, Jun Hyuck Lee, Tae-Jin Oh
Summary: Cytochrome P450 enzymes are heme-containing enzymes that catalyze hydroxylation of various biological molecules, with substrates selectivity possibly governed by highly flexible loops and unique sequences around the substrate entrance region. The newly identified CYP101D5 from Sphingomonas echinoides catalyzes hydroxylation of beta-ionone and flavonoids, suggesting that spatial constraints at the substrate-recognition site originate from the B/C loop. Charge distribution at the substrate binding site may also play a role in substrate selectivity and preference for CYP101D5.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Multidisciplinary
Andriani Asproudi, Maurizio Petrozziello, Silvia Cavalletto, Alessandra Ferrandino, Elena Mania, Silvia Guidoni
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Tiziana Nardi, Maurizio Petrozziello, Raffaele Girotto, Michele Fugaro, Raffaele Antonio Mazzei, Stefano Scuppa
Article
Food Science & Technology
Federica Bonello, Maria Carla Cravero, Andriani Asproudi, Maria Rosa Lottero, Fabio Piras, Giorgia Damasco, Luca Demelas, Maurizio Petrozziello, Gianni Lovicu
Summary: The study reveals that Sardinia has a significant heritage of autochthonous grape varieties, with some native Sardinian varieties producing wines with unique aromatic profiles. The aromatic originality of these wines could potentially lead to commercial success in a globalized market.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino
Article
Food Science & Technology
Giulia Scalzini, Alejandro Lopez-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Rio Segade, Benita Perez Cid, Ana B. Moldes, Jose M. Cruz
Article
Food Science & Technology
Maurizio Petrozziello, Laura Espada-Rodriguez, Federica Bonello, Andriani Asproudi, Maria Carla Cravero, Silvia Motta, Loretta Panero, Ricardo Lopez
Summary: Pelaverga di Verduno Protected Designation of Origin is a red wine made from the autochthonous Pelaverga piccolo grape variety in Piedmont, distinguished by its light color and unique intense spicy aroma. The compound rotundone, known for its distinctive pepper note, was found in significant concentration in this wine, with oxygen playing a key role in its presence, while sulfur dioxide and storage temperature showed no effect.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Massimo Guaita, Loretta Panero, Silvia Motta, Biagio Mangione, Antonella Bosso
Summary: The management and disposal of large amounts of grape pomace generated by the wine industry poses an economic and environmental challenge, but it can be utilized profitably as a source of natural phenolic compounds. Rapid drying is necessary to extend its availability for further processing, and high-temperature treatments can enhance the polyphenolic content and stability of dried grape pomace, allowing for extended use throughout the year.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
G. Riccucci, M. Cazzola, S. Ferraris, V. A. Gobbo, M. Guaita, S. Spriano
Summary: This study focuses on the effectiveness of a functionalization process using natural polyphenols on a Ti6Al4V alloy, exploring the grafting mechanism and redox/scavenging activity of the grafted biomolecules. Results show that the functionalized samples have a homogeneous distribution of polyphenols with micro-sized agglomerates, maintaining their redox chemical and radical scavenging ability. The release rate of polyphenols varies in different environments.
MATERIALS & DESIGN
(2021)
Article
Food Science & Technology
Katya Carbone, Giulia Bianchi, Maurizio Petrozziello, Federica Bonello, Valentina Macchioni, Barbara Parisse, Flora De Natale, Roberta Alilla, Maria Carla Cravero
Summary: This study aimed to characterize hop samples of Cascade variety grown in Latium and Tuscany, Italy, and their derived beers using a multi analytical approach. Significant differences were observed in bitter acid, oil, and polyphenol content of hops according to their origin, as well as in molecular fingerprinting highlighted by Fourier-Transform Infrared Spectroscopy. The differences found in the hops were clearly reflected in the distinct sensory profiles of the beers.
Article
Food Science & Technology
Matteo Marangon, Alberto De Lseppi, Vincenzo Gerbi, Fulvio Mattivi, Luigi Maio, Paola Piombino, Giuseppina Paola Parpinello, Luca Rolle, Davide Slaghenaufi, Andrea Versari, Urska Vrhovsek, Maurizio Ugliano, Andrea Curionii
Summary: This study provides quantitative and qualitative data on the macromolecular and tannin composition of 110 red wines from 11 Italian grape varieties. The results reveal a great diversity in both inter-varietal and intra-varietal levels, suggesting a variation in the colloidal-forming structures of Italian monovarietal wines.
Article
Chemistry, Multidisciplinary
Maurizio Petrozziello, Laura Rosso, Chiara Portesi, Andriani Asproudi, Federica Bonello, Tiziana Nardi, Andrea Mario Rossi, Consolato Schiavone, Stefano Scuppa, Simone Cantamessa, Matteo Pollon, Pier Mario Chiarabaglio
Summary: This study investigated the use of unconventional wood formats in the production of distilled spirits and evaluated their effects on grape pomace distillate. The results showed that the toasting level and wood assortment influenced the release of aroma compounds, with sliced wood producing higher levels of volatile secondary metabolites. Analysis using NIR, NMR, and e-nose also demonstrated differences among different wood types, with e-nose showing promise as a simple and portable alternative to spectroscopic methods.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso
Summary: The study investigated the effect of adding reduced glutathione (GSH) and/or gallotannins at bottling on the shelf-life of Cortese white wine. The results showed that the addition of GSH can reduce oxidative losses of SO2, but it had poor antioxidant efficacy in protecting the color and aroma components.
Review
Food Science & Technology
Maria Alessandra Paissoni, Giulia Motta, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Rio Segade
Summary: This review evaluates the mention frequency of astringent subqualities and other mouthfeel attributes in scientific literature from 2000 to August 17, 2022. The origin and description of astringency and mouthfeel perception are still uncertain and constantly evolving. The terminology related to mouthfeel properties is extensive and diversified, with traditional terms and novel descriptors. The review also discusses promising analytical and instrumental techniques for studying in-mouth properties and provides an overview of mouthfeel perception, factors involved, and vocabulary, which is useful for enologists and consumers.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Maria Carla Cravero, Federica Bonello, Andriani Asproudi, Silvia Gianotti, Mario Ronco, Maurizio Petrozziello
Summary: Monferace is a new old style Grignolino red wine created by 12 winegrowers who were inspired by ancient winemaking techniques. Sensory analysis showed that these wines have unique attributes in terms of color, aroma, and taste, making Monferace a very promising wine style for the Grignolino variety.
Article
Food Science & Technology
Massimo Guaita, Silvia Motta, Stefano Messina, Francesco Casini, Antonella Bosso
Summary: This study investigated the compositional variability of grape pomace extracts from different Italian grape varieties, and found that seed extracts were richer in polyphenolic compounds and had higher antioxidant activity compared to skin extracts. The GAE index of seed extracts was found to be a simple and rapid method for selecting the best lots of seeds. Meanwhile, grape pomace skins could be used as flour in the food industry due to their high content of dietary fiber and flavonols with interesting functional properties.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
