With the aim of knowing the effect of the whole non-volatile wine matrix composition 26 on the volatility of typical wine aroma compounds, five types of wine matrices (young 27 white, young red, oak aged red, Cava sparkling and a sweet wine) representing a wide 28 range of wine compositions, were previously deodorized and reconstituted to the same 29 ethanol concentration and aromatized with a mixture of 36 aroma compounds at 5 levels 30 of concentration. Slopes of regression lines, obtained by solid phase microextraction-31 gas chromatography-mass spectrometry, were compared to the slopes calculated for the 32 same compounds in a control wine, with no matrix effect. The main observed effect was 33 a reduction in the slopes, or a retention effect, that was larger for the reconstituted 34 sparkling wine, which showed between 11% and 69% lower slopes than the control 35 wines for compounds such as ethyl hexanoate and octanoate and the terpenic compound 36 nerol. In addition, an increase in the slope, or a "salting out" effect in the most 37 compositional complex reconstituted aged-red and sweet wines was also noticed for 38 some volatiles (2-methylbutyrate, butyl and hexyl acetate, 5-methyl furfural) with very 39 low boiling point or low hydrophobic constant values. 40 41 42
The
pistachio (Pistacia vera L.) nut is one of
the most widely consumed edible nuts in the world. However, it is
the roasting process that makes the pistachio commercially viable
and valuable as it serves as the key step to improving the nut’s
hallmark sensory characteristics including flavor, color, and texture.
Consequently, the present study explores the effects of the single-roasting
and double-roasting process on the pistachio’s chemical composition,
specifically aroma-active compounds, polyphenols, and lipids. Results
showed the total polyphenol content of increased with the roasting
treatment; however, not all phenolic compounds demonstrated this behavior.
With regard to the aroma and aroma-active compounds, the results indicated
that roasting process results in the development of characteristics
and pleasant aroma of pistachio samples due to the Maillard reaction.
With regard to lipids, the pistachio roasting treatment reduced the
concentration of CN38 diacylglycerides while increasing the amount
of elaidic acid.
The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artificial) or control samples (water) were added to the wines. The adequacy of the two headspace methodologies for the purposes of the study (repeatability, linear ranges, determination coefficients, etc.) was previously determined. After application of different chemometric analysis (ANOVA, LSD, PCA), results showed a significant effect of saliva on aroma release dependent on saliva type (differences between artificial and human) and on wine matrix using static headspace conditions. Red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at the two different sampling points (t = 0 and t = 10 min) showed a lesser but significant effect of saliva than matrix composition and a high influence of temperature (oral and postoral phases) on aroma release.
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