Review
Food Science & Technology
Malika Chbani, Said El Harkaoui, Ina Willenberg, Bertrand Matthaus
Summary: The physicochemical parameters, nutritional composition, and therapeutic effects of Opuntia ficus-indica seed oil extracted by different extraction techniques were reviewed. The oil content of cactus seeds ranges from 3.4% to 14.4% and contains linoleic acid and oleic acid as major fatty acids. The dominant triacylglycerols are LLL, LLO, LLP, and OOL. Gamma-tocopherol constitutes more than 90% of the total tocopherols. The main phytosterol is beta-sitosterol, accounting for 71.6% to 79.1% of the total content. The major volatile compounds are aldehydes. Cactus seed oil is also rich in phenolic compounds, with vanillin, syringaldehyde, and ferulaldehyde as the main components.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agronomy
Fabio Rodrigo Thewes, Auri Brackmann, Vanderlei Both, Vagner Ludwig, Lucas Mallmann Wendt, Flavio Roberto Thewes, Francis Junior Soldateli
Summary: The objective of this study was to investigate the effects of temperature on ethanol vaporization rate and uptake rate of fruit species and cultivars, as well as the relationship between temperature, ethylene metabolism, and respiration rate of fruit. The study also aimed to evaluate the impact of temperature on the metabolites produced by fruit in response to ethanol treatment. The results showed that ethanol vaporization rate increased exponentially with temperature and had a linear relationship with time. Temperature and fruit species/cultivar influenced the ethanol uptake rate, with the highest uptake rate observed at 20 degrees C. Ethanol vapor uptake rate was positively correlated with respiration rate, indicating that fruit metabolism affects ethanol uptake rate. The temperature also affected the metabolites produced by fruit in response to ethanol treatment, with different patterns observed in different fruit species.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Remedios Castro, Ana Belen Diaz, Enrique Duran-Guerrero, Cristina Lasanta
Summary: The influence of the hopping method, fermentation temperature, and yeast strain on the physical-chemical characteristics, phenolic content, volatile compounds, and sensory profile of beers was studied. Hopping method had a greater influence, while temperature and yeast strain had less impact. Dry hopping produced less polyphenol-rich beers and resulted in more floral and fruity flavors compared to boiling stage hopping.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agriculture, Multidisciplinary
Fini Sanchez-Garcia, Aytan Mirzayeva, Ana Roldan, Remedios Castro, Victor Palacios, Carmelo Barroso, Enrique Duran-Guerrero
Summary: Different cooking methods significantly altered the volatile compound content and sensory properties of sea lettuce seaweed. Cooked samples generally had lower concentrations of several volatile compounds than control samples, mainly aldehydes. Sensory analysis showed that cooked samples had lower values for various aroma descriptors like seaside and seaweed, while scores for cooked fish, salty dry fish, and crustacean descriptors increased.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Malgorzata Tabaszewska, Dorota Najgebauer-Lejko, Maria Zbylut-Gorska
Summary: This study aimed to investigate the effect of different liqueur production methods and fruit preservation methods on the quantity and qualitative composition of volatile compounds in hawthorn liqueurs. The results showed that the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying had the highest concentration of volatile compounds.
Review
Food Science & Technology
Ruiyu Zhu, Yuxi Wen, Weihao Wu, Lizhu Zhang, Muhammad Salman Farid, Shuo Shan, Jiahui Wen, Mohamed A. Farag, Yuyu Zhang, Chao Zhao
Summary: This review discusses the composition and flavors of volatile organic compounds (VOCs) in edible mushrooms, as well as the principles, advantages, and disadvantages of various methods for analysis, identification, and quantification of these VOCs.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Horticulture
Zhuoyi Liu, Minglei Zhao, Jianguo Li
Summary: This review summarizes the profiles of VOCs of 25 litchi cultivars and finds that the aroma of litchi is mainly determined from the content and composition of monoterpenoids and alcohols. Sulfur-containing volatile compounds may also contribute to the unique flavor of litchi.
Article
Food Science & Technology
Fatjona Fejzullahu, Zsuzsanna Kiss, Gabriella Kun-Farkas, Szilard Kun
Summary: Recent studies have shown that the use of non-Saccharomyces yeasts such as Torulaspora delbrueckii and Lachancea thermotolerans in mixed inoculations has a positive impact on the quality and sensory attributes of the apple mash fermentation process for spirits production. Mixed cultures exhibit higher concentrations of volatile compounds and better sensory attributes compared to pure Saccharomyces cerevisiae cultures.
Article
Food Science & Technology
Sijia Liu, Yao Liu, Tuoyi Wang, Jie Zhang
Summary: Different types of visible light have varying effects on volatile flavor compounds and sensory properties in melon fruit storage, with white light showing higher total peak values of flavor compounds and sensory scores compared to black light.
Article
Food Science & Technology
Mine Ozcelik, Ulrich Kulozik
Summary: Maltodextrin is an effective protective agent in preserving the quality of fruit foam during storage. Adding 30% maltodextrin to the raspberry pulp blend results in the highest retentions of ascorbic acid and anthocyanins. Color and texture are also well preserved during storage, and the addition of 30% maltodextrin does not negatively affect sensory perception.
Article
Food Science & Technology
Nancy Cordoba, Fabian L. Moreno, Coralia Osorio, Sebastian Velasquez, Yolanda Ruiz
Summary: This study evaluated the effects of different roasting profiles and brewing methods on the physicochemical and sensory characteristics of coffee brews. The results showed that coffee beverages were differentiated based on the roasting profile and water temperature used in brewing. Notably, hot brewing coffees had higher acidity and furan compounds compared to cold brewing, while non-volatile extraction rate increased at higher brewing temperatures.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Jie Guo, Qiong Wang, Conggui Chen, Hai Yu, Baocai Xu
Summary: Different smoking methods have significant effects on the sensory properties, free amino acids content, and volatile compounds of bacon. Paper smoked bacon showed significantly higher total FAAs content compared to other methods. A total of 59 volatile flavor compounds were identified, with aldehydes being the most abundant group.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Xinyi Zhao, Yongqi Yin, Weiming Fang, Zhengfei Yang
Summary: This article introduces the unique flavor and taste of fruit beer, as well as the effect of fruit addition on various properties of beer, including physicochemical parameters, antioxidation, volatile compounds, and sensory evaluation. Finally, some challenges and outlooks are proposed, hoping to provide readers with a deep insight into fruit beer and trigger further development in this area.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Raquel da Silva Simao, Jaqueline Oliveira de Moraes, Ricardo Lemos Monteiro, Ana Lucia Schaidt, Bruno Augusto Mattar Carciofi, Joao Borges Laurindo
Summary: In this study, restructured pineapple pulp was dehydrated using two innovative methods, cast-tape drying (CTD) and conductive multiflash drying (KMFD). The product from KMFD was preferred by consumers for its expanded structure and crispy texture. KMFD is considered the most promising process to produce high-quality dried pineapple snacks in approximately one hour.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Environmental Sciences
Mukesh Meena, Priyankaraj Sonigra, Garima Yadav
Summary: The article examines the role of biofiltration in removing heavy metals in wastewater and VOCs, as well as analyzing recent bioremediation technologies. Biofiltration technology is shown to be an effective and sustainable method for eliminating toxic pollutants from the environment, such as heavy metals and organic compounds.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Karina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, Markus Stieger
Summary: Previous studies found that variations in oral processing behaviors affect the characteristics of food bolus and subsequently texture and flavor perception. However, most studies employed a predetermined mastication protocol during sensory evaluations. This study aimed to investigate how habitual eating speed (slow vs. fast eaters) impacts the dynamic sensory perception of composite foods. The findings revealed that differences in habitual eating speed had only minor effects on the dynamic sensory perception and discrimination ability of composite foods.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Michele Ricci, Flavia Gasperi, Emanuela Betta, Leonardo Menghi, Isabella Endrizzi, Danny Cliceri, Pietro Franceschi, Eugenio Aprea
Summary: By analyzing two years of production data of Trentingrana cheese, it was found that the milk collection process has a significant impact on the content of organic acids, esters, and ketones, which are volatile organic compounds (VOCs) in the cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Lai Van Duy, To Thi Nguyet, Dang Thi Thanh Le, Nguyen Van Duy, Hugo Nguyen, Franco Biasioli, Matteo Tonezzer, Corrado Di Natale, Nguyen Duc Hoa
Summary: Gas sensors are crucial for various aspects of human life, including production processes, occupational safety, food quality assessment, and air pollution monitoring. The development of gas sensors that are efficient, small, and inexpensive is a challenge but important for environmental and human health protection. In this paper, a resistive sensor based on thin V2O5 nanosheets for ammonia detection at room temperature was reported, with good performance and selectivity.
Article
Food Science & Technology
Ghanya Al-Naqeb, Cinzia Cafarella, Eugenio Aprea, Giovanna Ferrentino, Alessandra Gasparini, Chiara Buzzanca, Giuseppe Micalizzi, Paola Dugo, Luigi Mondello, Francesca Rigano
Summary: This study evaluated the potential of supercritical fluid extraction (SFE) as a green alternative to Soxhlet extraction for obtaining oils from Opuntia ficus-indica (OFI) and Opuntia dillenii (OD) seeds. SFE with specific parameters produced oils rich in unsaturated fatty acids and tocopherols. The highest yield was achieved through Soxhlet extraction, and the most abundant fatty acid in all samples was linoleic acid. SFE of OFI seeds from Yemen resulted in the highest gamma-tocopherol content. Overall, SFE demonstrated its suitability for producing oils with potential applications in functional food and nutraceutical products.
Article
Food Science & Technology
Karina Gonzalez-Estanol, Iuliia Khomenko, Danny Cliceri, Franco Biasioli, Markus Stieger
Summary: The effects of fat and sugar content of chocolate-hazelnut spreads on aroma release and perception, as well as the addition of carriers, were investigated. The addition of carriers increased aroma release but decreased perception. This highlights the importance of studying spreads with carriers rather than in isolation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Lorenzo Vittani, Francesca Populin, Stefan Stuerz, Andreas Buehlmann, Iuliia Khomenko, Franco Biasioli, Simone Buehlmann-Schuetz, Urska Vrhovsek, Domenico Masuero, Angelo Zanella, Nicola Busatto, Fabrizio Costa
Summary: The disorder of superficial scald can be triggered by the low temperature used to prevent fruit decay during apple storage. The study investigated the etiology of this disorder and the mechanisms of 1-MCP application and low oxygen storage in the 'Granny Smith' and 'Ladina' apple cultivars. The results showed that 1-MCP treatment prevented superficial scald by promoting the production of unsaturated fatty acids, while low oxygen concentration stimulated anaerobic respiration and prevented the onset of scald by repressing the expression of the PPO gene. The study also revealed that genetic background plays a role in controlling this disorder.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Brian Farneti, Iuliia Khomenko, Matteo Ajelli, Karen Elizabeth Wells, Emanuela Betta, Eugenio Aprea, Lara Giongo, Franco Biasioli
Summary: The complexity of raspberry aroma was investigated by combining SPME-GC-MS and PTR-ToF-MS techniques. The results demonstrated the potential of PTR-ToF-MS as a reliable high throughput phenotyping tool for assessing raspberry fruit quality.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2023)
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Jiamei Yu, Iuliia Khomenko, Franco Biasioli, Mingai Li, Claudio Varotto
Summary: This study identified a novel isoprene synthase in the Arecaceae family, and found that overexpression of this gene enhanced drought tolerance in Arabidopsis. The overexpressors showed improved germination, leaf greening, water usage efficiency, and survival under water limitation. These findings suggest that isoprene emission may have evolved as an adaptive mechanism against drought in Arecaceae.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemical Research Methods
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: The formation of higher alcohols and esters in beer is influenced by yeast strain selection and fermentation conditions. This study used proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) to monitor the concentrations of key flavor compounds throughout fermentation. The results showed significant differences in compound concentrations between yeast strains, providing insights for brewers to modify sensory profiles and optimize quality.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Agronomy
Francesca Populin, Lorenzo Vittani, Angelo Zanella, Stefan Stuerz, Ilaria Folie, Iulia Khomenko, Franco Biasioli, Matthias Scholz, Domenico Masuero, Urska Vrhovsek, Nicola Busatto, Fabrizio Costa
Summary: Through a comprehensive investigation of the transcriptome and metabolites in apple fruits during storage, it was found that the duration of storage had a significant impact on gene expression. The development of superficial scald was associated with increased chlorogenic acid concentration, as well as higher expression of phenylalanine ammonia lyase and polyphenol oxidase. On the other hand, the prevention of this disorder was related to the accumulation of specific antioxidant metabolites, very long chain fatty acids, and the expression of genes involved in hypoxia acclimation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Maria Mazzucotelli, Iuliia Khomenko, Emanuela Betta, Irene Cetto, Brian Farneti, Elena Gabetti, Andrea Cavallero, Eugenio Aprea, Franco Biasioli
Summary: Gas chromatography coupled with ion mobility spectrometry (IMS) is a useful tool for analyzing food volatiles. This study focused on the determination of alkyl pyrazines in roasted hazelnut pastes, which are crucial for determining the aroma profile of roasted foods. The results showed that the substitution pattern of the pyrazine ring had a significant effect on the concentration-response curve trends, highlighting the need for external standardization of the IMS response.
Review
Biochemistry & Molecular Biology
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli
Summary: Direct injection mass spectrometry (DIMS) is a mass spectrometry technique that allows the direct introduction of a gaseous sample into a mass analyzer without prior treatment or separation. DIMS offers real-time monitoring of volatile organic compounds (VOCs) released from grapes or wine, and enables quality control and high-throughput analysis. It plays an important role in the sustainable development of viticulture and oenology.
Article
Biochemistry & Molecular Biology
Daniele Zatta, Mattia Segata, Franco Biasioli, Ottaviano Allegretti, Giovanna Bochicchio, Roberto Verucchi, Francesco Chiavarini, Luca Cappellin
Summary: This study reviews three main degradation methods for volatile organic compounds (VOCs) and explores their application in cooking processes. Through experimental comparison of activated carbon, photocatalysis, and a synergetic system, it is demonstrated that a combined approach can mitigate the drawbacks of photocatalysis. This is of great significance for limiting VOC emissions.