Review
Food Science & Technology
Teresa Abreu, Rosa Perestrelo, Matteo Bordiga, Monica Locatelli, Jean Daniel Coisson, Jose S. Camara
Summary: Wine has played a fundamental role in different civilizations for centuries, with fortified wines holding additional value and global recognition. This review explores the characteristics and volatile composition of major fortified wines, emphasizing the importance of understanding the chemistry and aging processes for a deeper appreciation of the wine industry. Further research on the chemistry and evolution of volatile compounds in fortified wines is crucial for enhancing our knowledge of winemaking reactions and mechanisms.
Article
Agriculture, Multidisciplinary
Justine Garbay, Margaux Cameleyre, Laurent Riquier, Jean-Christophe Barbe, Georgia Lytra
Summary: An analytical method was developed and optimized to determine the concentrations of aroma compounds related to the fruity aroma of red wines. Samples from different grape varieties were quantitatively analyzed, and the instrumental analysis revealed variations in the concentrations of quantified compounds among the wines. Both sensory profile results and instrumental analysis showed the potential positive contribution of non-ester compounds to the fruity expression of red wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Yaofei Hao, Jianxun Li, Zhiheng Zhao, Wen Xu, Lu Wang, Xue Lin, Xiaoping Hu, Congfa Li
Summary: The flavor characteristics of Shanlan rice wines with different fermentation time were analyzed. The research found that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl succinate were the characteristic volatiles of Shanlan rice wine. The most varieties of volatiles appeared in the wine fermented for 3 years, giving it a unique and harmonious aroma. Moreover, the fermentation time also influenced the taste profile of the wine, with different contents of free amino acids and organic acids observed in wines fermented for different durations.
Article
Microbiology
Guozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, Fuping Zheng, Yunping Yao
Summary: This study investigates the flavor characteristics of three types of Japanese soy sauce, identifying a variety of volatile flavor substances and taste compounds. The presence of 50 different sugars contributing to the sweetness of soy sauce was also detected. This research provides new insight into the flavor profile of Japanese soy sauce, potentially leading to innovation and development in the industry.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Sam Al-Dalali, Fuping Zheng, Baoguo Sun, Talmizur Rahman, Feng Chen
Summary: This study tracked the volatile flavor changes in the same batch of Chinese vinegar over two years using HS-SPME-GC-MS, identifying numerous aroma-active compounds generated during aging that significantly contribute to the aroma profile of vinegar.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Biochemistry & Molecular Biology
Javier Echave, Marta Barral, Maria Fraga-Corral, Miguel A. Prieto, Jesus Simal-Gandara
Summary: Bottle aging of wine can improve its taste and aroma by reducing astringency and bitterness, enhancing aroma, and stabilizing color through a series of complex chemical reactions while minimizing oxygen exposure. Proper storage conditions, antioxidants, and appropriate stoppers are essential to maintain wine quality during bottle aging.
Article
Food Science & Technology
Mengyue Hu, Shanyu Wang, Qi Liu, Rong Cao, Yong Xue
Summary: This study analyzed the flavor profiles of shrimp at different processing stages using various techniques, revealing the similarity in aroma profiles between boiled and dried shrimp, while raw shrimp differed. Boiling significantly increased the total content of volatile compounds in shrimp. Unique compounds were produced during the drying process, with pyrazines notably increasing in the later drying period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
M. Denat, I. Ontanon, A. Querol, V. Ferreira
Summary: Yeasts have a significant impact on the aroma of wine by influencing the formation and stability of secondary metabolites and fruity acid esters, and through the production of sulfur dioxide, which reacts with beta-damascenone and enhances the production of Strecker aldehydes and the stability of MOH.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Chemistry, Applied
Xuejie Li, Xiangquan Zeng, Huanlu Song, Yu Xi, Yan Li, Bowen Hui, He Li, Jian Li
Summary: GC x GC-O-TOF-MS and GC-IMS have been increasingly used in complex food flavor analysis, but few studies have applied these techniques to identify the aroma components of tomato pastes. This study comprehensively characterized the aroma profiles of cold and hot break tomato pastes using SAFE-GC-O-MS, SAFE-GC x GC-O-TOF-MS, and HS-GC-IMS for the first time. A total of 274 volatile compounds were identified, which is far more than previously reported.
Review
Agriculture, Multidisciplinary
Jenson George, Thoa Nguyen, David Williams, Craig Hardner, Garth Sanewski, Heather Eunice Smyth
Summary: Pineapple is a popular tropical fruit that contains many volatile organic compounds. Among the identified 480 VOCs, only 40 compounds contribute to its unique flavor. Currently, there is no consolidated database of pineapple VOCs and aroma compounds. This review summarizes the analytical methodologies, volatile profiles, and characteristic aroma compounds of different pineapple varieties at different maturities, providing a subset of key pineapple aroma volatiles for further research or varietal improvement.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Florian Lehnhardt, Arndt Nobis, Andreas Skornia, Thomas Becker, Martina Gastl
Summary: The study found that nitrogen-related bound pool aldehydes in beer are gradually depleted during aging, leading to the aged aroma of beer, especially in the early and medium stages of aging. Bound state aldehydes can serve as an indicator for early prediction of flavor instability in beer.
Article
Biochemistry & Molecular Biology
Mengqi Ling, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan, Ying Shi
Summary: This study explores sensory interactions between 3-alkyl-2-methoxypyrazines (MPs) and various volatiles in wines, finding that blending different wines can effectively reduce the 'green pepper' flavor caused by MPs and enhance fruity notes. Using gas chromatography-mass spectrometry, the researchers identified that acetates can influence flavor expression, with a positive correlation observed among 'green pepper', 'herbaceous', and 'berry'. The results provide scientific evidence for the sensory modification of MPs through blending techniques.
Article
Food Science & Technology
Jinli Wen, Yue Wang, Weiyu Cao, Yanli He, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu
Summary: This study analyzed the physicochemical indicators, color, organic acid, and volatile aroma components of wines made from different varieties of Actinidia arguta and performed a sensory evaluation. The results showed that the flavor and quality of A. arguta wines greatly depend on the type and quality of the raw material.
Article
Food Science & Technology
Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie
Summary: Solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were used to comprehensively understand the volatile flavor composition of dry-rendered beef fat. The results showed that most of the volatile compounds were extracted by dichloromethane and pentane, followed by ethyl ether. Methanol extraction provided supplementary analysis results with a few volatile compounds of higher polarity. The GC-O analysis revealed that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds compared to ethyl ether and methanol extraction, indicating their effectiveness as solvents for extracting odor-active compounds.
Article
Food Science & Technology
Maria P. Saenz-Navajas, Ignacio Arias-Perez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificacion Fernandez-Zurbano, Dominique Valentin
Summary: This study aimed to understand a vague sensory concept using a long-term memory-based strategy with Spanish winemakers from four wine regions, with green wine as the case study. The non-tasting free description task conducted by 77 Spanish winemakers yielded terms related to origin and sensory categories, showcasing the multidimensionality of the concept. Despite commonalities, there were regional idiosyncrasies in taste, trigeminal sensations, and wine components, highlighting the role of cognitive processes in the use of sensory concepts by experts.
Article
Chemistry, Applied
Sara Ferrero-del-Teso, Alejandro Suarez, Chelo Ferreira, Daniele Perenzoni, Panagiotis Arapitsas, Fulvio Mattivi, Vicente Ferreira, Purificacion Fernandez-Zurbano, Maria-Pilar Saenz-Navajas
Summary: This research aimed to predict sensory properties generated by the phenolic fraction of grapes from chemical composition. Significant sensory differences among the 31 grape extracts were identified, and four validated PLS models predicting sensory properties were obtained. These results increase knowledge about grape properties and propose the measurement of chemical variables to infer grape quality.
Article
Agriculture, Multidisciplinary
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: This study proposed an accelerated test based on forced oxidation at 45 degrees C to measure the accumulation rates of aldehydes in wine. The results were compared with those obtained from oxidation at 25 degrees C. It was found that the accumulation rates of certain aldehydes were equivalent between the two temperatures. Wine anthocyanins and other polyphenols were found to play a limiting role in aldehyde accumulation rates.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: The study of acetaldehyde reactive potential (ARP) in wines revealed that high temperatures are not suitable for estimating ARP, and different types of wines consume acetaldehyde at varying rates.
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Romain Minebois, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: This study investigated the fermentation characteristics and aroma compounds produced by Saccharomyces yeasts from different origins and species in a wine containing Albarin-like compounds. The results showed significant differences in volatile and nonvolatile fermentation products among different yeast strains. Some strains produced unique aroma compounds, which were related to their metabolic flux in specific pathways.
Article
Food Science & Technology
Dolores Perez, Marie Denat, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: The use of wild non-wine strains and cryotolerant species in Tempranillo wine fermentation increases aroma complexity and solves wine problems associated with climate change.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
M. Denat, I. Ontanon, A. Querol, V. Ferreira
Summary: Yeasts have a significant impact on the aroma of wine by influencing the formation and stability of secondary metabolites and fruity acid esters, and through the production of sulfur dioxide, which reacts with beta-damascenone and enhances the production of Strecker aldehydes and the stability of MOH.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: This study assesses the impact of wine compositional factors, other than amino acids and Fe, on the accumulation of Strecker aldehydes (SA) during oxidation. The results show that white and rosé wines have lower SA accumulation compared to red wines. The observed differences can be attributed to pH, oxidation time, and native levels of SA. The pH value has a particularly strong influence on the accumulation of phenylacetaldehyde and methional. The study suggests that pH plays an important role in the accumulation of SA during wine oxidation.
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Laura Perez-Traves, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: Non-wine yeasts, through hybridization, can enhance the aroma and sensory characteristics of wines, while reducing ethanol levels and increasing organic acid production.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Ignacio Arias-Perez, Ignacio Ontanon, Vicente Ferreira, Ana Escudero
Summary: The aim of this study was to evaluate the impact of harvest date on the amino acid and aromatic compound composition in Moristel grape-mistelle and wine. The results showed that the amino acid profiles were influenced by both vineyard and ripeness level, and the consumption of major amino acids during fermentation followed specific patterns. The precursor amino acids to Strecker aldehydes were highest in unripe and overripe samples, while Strecker aldehydes were highest in unripe wines. There was no direct correlation found between the amino acid profiles in mistelle and the aromatic compounds in wine, but the amino acid composition in must could potentially determine the aroma composition of the wine.
Article
Biochemistry & Molecular Biology
Monica Bueno, Julian Zapata, Laura Cullere, Ernesto Franco-Luesma, Arancha de-la-Fuente-Blanco, Vicente Ferreira
Summary: This paper presents an improved and automated method for the accurate measurement of trace polar compounds (enolones and vanillin derivatives) in wine. The method utilizes optimization of the solid phase extraction (SPE) process and large volume injection to solve interference problems and improve efficiency. The method was successfully applied to the quantification of these compounds in Spanish red wines and mistelles, showing their association with wine aging.
Article
Food Science & Technology
Arancha de-la-Fuente-Blanco, Maria-Pilar Saenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Summary: This study analyzes the sensory effects of different woody aroma compositions and fruity ester vector interactions in red wines. The increase in woody notes leads to a decrease in fruity notes, with highly toasted American oak exhibiting coconut and woody notes and highly toasted French oak retaining strawberry and apple notes. Additionally, a medium toasted French oak model produces blackcurrant notes in specific fruity-woody vector ratios.
Article
Chemistry, Applied
V. Ferreira, D. Sanchez-Gimeno, I. Ontanon
Summary: The present paper demonstrates that Cu(I) solutions can quantitatively trap and stabilize sulfidic gases, which remain stable for extended periods of time at different temperatures. These trapped gases can be released and determined by GC using tris(2-carboxyethyl) phosphine (TCEP) and brine dilution. By monitoring the release of sulfidic gases in wine, this study provides important insights into their fate in food systems.
Article
Chemistry, Applied
Elayma S. Sanchez-Acevedo, Ricardo Lopez, Vicente Ferreira
Summary: This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. The analysis shows that fast hydrolysis at higher temperatures accurately predicts grape aroma potential.
Article
Chemistry, Applied
Marie Denat, Dolores Perez, Jose Maria Heras, Amparo Querol, Vicente Ferreira
Summary: The study showed that different Saccharomyces cerevisiae strains can significantly impact the aroma characteristics of wine, especially noticeable after aging. Yeast strains were found to modulate varietal aroma by acting on grape phenolic acids and norisoprenoid aroma precursors, potentially mitigating aging-related off odours.
