A wine made with vidadillo, a very old Spanish variety, has been continuously extracted and the extract further fractionated in a silica gel column with successive portions of hexane/dichloromethane/ether mixtures following an elutropic order. Ten fractions showing different odours were isolated and analysed by HRGC-MS and their olfactory and flavour threshold determined via triangular tests. More than 200 compounds belonging to different biosynthetic pathways have been identified. It is important to note the large number of y-and 6-lactones and of compounds derived from the phenylpropanoid metabolism present. From a sensory point of view, all the fractions showed aroma values below 100, meaning that there are n o clear impact compounds. Three fractions scored aroma values higher than 10, and therefore play an important role in the perception of the different flavour and aroma nuances of the wine. Compounds that may play an outstanding role are fuse1 alcohol acetates in the fruity notes, yand 6-lactones in the peach notes, and some unidentified compounds in the liquorice notes. The silica gel prefractionation method leads to a class separation, and compounds showing similar aromatic notes are eluted together, allowing an easy interpretation of the role of the different groups of flavours.

The purpose of this work is to study the effect of maceration time (with and without pectolitic enzyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid content after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high correlation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.Se ha estudiado la influencia del tiempo de maceración con y sin adicion de enzimas pectoliticos sobre la concentraci6n de 18 amino6cidos presentes en mostos y vinos de la variedad Macabeo. La presencia de enzimas tuvo un efecto significativo en la composici6n relativa de los amino~icidos. Durante la maceracion con y sin enzimas pectoliticos se produjo un descenso de los amino6cidos a las 2 h de maceraci6n. A partir de este tiempo las partes solidas de la uva ceden aminoacidos al mosto, alcanzando un punto maximo a las 6 h de niacerac16n. Se estudio mediante el analisis de componentes principales la correlaci6n entre los aminoacidos presentes en el mosto y en el vino con los compuestos aromaticos de los vinos obtenidos. Se observo cierta correlaci6n entre el contenido de valina, isoleucina e histidina del mosto y los compuestos aromaticos del vino relacionados con el metabolismo de los Acidos grasos (acidos hexanoico y octanoico, octanoato, hexanoato y decanoato de etilo). Para los vinos se obtuvo una correlacion elevada entre valina e isobutanol y otra con un valor inferior entre el alcohol isoamilico y el [3-feniletanol.

ABSTRACT:The barnyard millet is the fastest growing of all millet produces a crop in six weeks. The bran also known as miller's bran is the hard outer layer of cereal grain. Bread is an important staple food in both developed and developing countries. Response Surface Methodology (RSM) was used to investigate the effects of Refined Wheat Flour (RWF) and Barnyard Millet Bran (BMB) on the bread. In this study, RSM was employed to optimize the ingredient formulation and processing parameters of BMB incorporated bread such as nutrient and sensory score responses. A rotatable central-composite design consisting of RWF and BMB, with 13 formulations for the nutrient and sensory score of the BMB incorporated bread. The result of the optimized acceptability of the BMB incorporated bread containing RWF 87.95g, BMB 7.06g, carbohydrate 93.36g, protein 9.75g, fat 7g, fiber 2.25 and overall acceptability of 6. Hence it is concluded that RSM was used successfully to optimize the level of RWF and BMB for the development of bread.

Moringa is free flowering, generally oc curs 4-12 months after planting, depending on the type. The Moringa olifera was used in treating cold, anaemia, tumor, diuretic, and contain powerful antibiotic which has fungicidal properties. Whole wheat flour is mainly used for preparation of Chappathi. Hence the present study is undertaken to process drumstick flower into powder and analyzing the physiochemical properties and nutritive value and optimization of wheat flour and Shade Dried Drumstick Flower Powder (SHD-DFP) using Response Surface Methodology (RSM) for acceptable Chappathi considering diameter, cooking time, weight, kneading time and overall acceptability as a response variables. Results revealed that, RSM was applied for optimization, the multiple regression was used to get optimum levels and it was found that desirable values of diameter (15.19cm), cooking time (1.52min), weight (100.41gm), kneading time (5.14min) and overall acceptability (7) was obtained for optimum condition of wheat flour (100gm) and SHD-DFP (5gm). Hence it is concluded that RSM was used successfully to optimize the level of wheat flour and SHD-DFP for the development of value added chappathi.