Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages:green mature,commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography-mass spectrometric analysis. A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (l), pyridines (1), toluene and acetic acid, where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially d-limonene and z-nerolidol. Esters and alcohols comprised more than 85% of the total concentration of volatiles in casimiroa fruits during three stages of maturation. The highest content of ethyl butanoate (sweet and fruity aroma) and ethanol revealed the most prominent effect on consumer acceptability of the cosimiroa flavour attributes. It is obvious that maturation of the fruits was associated with remarkable changes in the volatiles that mainly affect their flavour.
Combinations of different spices were used at variable concentrations in the preparation of various curry blends. The sample showed the highest sensory attributes in comparison with control curry sample was compounded with different spices, onion and garlic at variable concentrations in corresponding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the characteristic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro distilled (HD) oils of the selected curry and its constituents were subjected to GC-MS analysis. The results revealed the high contribution of the components possess spicy note in the raw curry sample. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw seasoning blends followed by δ-carene and arturmenone. The qualitative and quantitative variation in the volatile compounds separated from the HD oil of the freeze dried sample may be attributed to the interaction between such components and the used carrier (10% maltodextrin in water).
Compuestos volátiles de queso Domiati fabricado de leche de búfalo con diferentes contenidos grasos. SUMMARY Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content. Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the low fat cheese (Karish) is not able to long period storage, while half cream cheese had a good quality and flavour along the ripening period. The full cream cheese did not exceed the first month of ripening, then it deteriorated. The main components found were acrolein (propenal), heptanal, acetone, butan-2 one, ethanol, butan-2 ol, 2-methylpropan-1-ol, 3-methyl butan-1-ol, ethyl propionate, propyl propionate, pentane and octane. Methyl mercaptan, methyl thiopropionate, and dimethyl trisulfide together with propyl butyrate, were existed in the samples which are characterized as bad cheese samples. Most of the previous compounds were developed after 1 month of ripening period.
A blend Juice prepared from apple juice and kiwifruit juice (60:40 v/v), was pasteurized and stored for 3 and 6 months at 4 o and 25 o C untill analysis. Sensory evaluation showed significant differences between the fresh and pasteurized blend juice in all sensory attributes. The headspace volatiles of fresh apple, fresh kiwifruit, fresh and stored pasteurized blend juice at different temperatures were collected and subjected to GC and GC-MS analysis. A total of 33 volatile components were identified, 18 esters (17 aliphatic and one aromatic), 6 alcohols, 3 aldehydes, 3 terpenic hydrocarbons, 2 ketones and 1 carboxylic acid. The volatile components in the pasteurized blend juice showed considerable quantitative and qualitative variations during storage. By comparative study between the blend juice and fresh apple, fresh kiwifruit juices it was clear that the pasteurization process caused a remarkable increase in the total esters content due to the high increase in methyl propanoate, methyl butanoate and methyl benzoate. Pasteurization caused a sharp decrease in butanol which is the most abundant compound in fresh apple juice. All alcohols showed the same trend except ethanol. Pasteurization revealed a remarkable decrease in (E)-2-hexenal which is the most abundant compound in fresh kiwifruit juice. Regarding the effect of storage it was noted that the blend juice stored at 4 o C showed high quality after 3 months due to the remarkable increase in the contents of total ester, butanol, and (E)-2hexenal with a decrease in limonene, but after 6 months the good quality was attributed to the high increase in ethyl butanoate concentration. While stroage at 25 o C showed good quality after 3 months due to the very high increase in total esters content which attributed to a greate increase in ethyl butanoate concentration (which gave sweet and fruity aroma to juice), but storage for 6 months gave rise to a sharp decrease in ethyl butanoate which led to a high loss in aroma quality.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.