Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Amores-Arrocha, Antonio; Roldán, Ana; Jiménez-Cantizano, Ana; Caro, Ildefonso; Palacios, Víctor

doi:10.1016/j.foodres.2017.11.013

Cited by 28 publications

(36 citation statements)

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“…Volatile compounds and their corresponding OAVs were analyzed following the methodology indicated by several authors [22,24]. Odor series were assigned to each component based on the main odor descriptor according to Peinado et al [25], to obtain quantitative information from chemical analysis based on target criteria.…”

Section: Analysis Of Volatile Compounds and Odor Activity Values (Oav)mentioning

confidence: 99%

“…Amores-Arrocha et al [20,21] stated bee pollen as a "Green nutrient activator", as they observed improvements in fermentation kinetics (increased fermentation rate, reduction of the yeast lag phase and increased cell multiplication), both in white and red winemaking processes, although its use is currently not legally authorized for industrial processing. In addition, at low doses, bee pollen has not affected the red wine's physicochemical composition or color parameters [20] Other published studies showed how bee pollen use improved both volatile and sensory compounds profiles of young white wines [22] as well as the aging kinetics and sensory profile of white wines undergoing biological aging [23]. Therefore, the aim of this research is to explore the effect of bee pollen use on the profile of both volatile compounds and sensory profile in red wines elaborated with an autochthonous grape variety: Tintilla de Rota.…”

Section: Introductionmentioning

confidence: 99%

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Amores-Arrocha

Sancho-Galán

Jiménez-Cantizano

et al. 2020

Foods

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One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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Section: Analysis Of Volatile Compounds and Odor Activity Values (Oav)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Amores-Arrocha

Sancho-Galán

Jiménez-Cantizano

et al. 2020

Foods

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“…Bee pollen addition reduced the lag phase compared to other activators and increased the cell multiplication of mead, avoiding the metabolic deviations of yeasts during alcoholic fermentation [ 31 ]. High doses of bee pollen at 10 and 20 g/L, significantly altered the sensory profile of Palomino fino and Riesling wines, compared to low doses [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

et al. 2018

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The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.

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“…The content of volatile compounds such as terpenes, esters, and aldehydes increased, while the content of higher alcohols, C6 alcohols, and acids was variable. The aromatic volatile compounds that gave the floral and fruity tones and the ideal sensory characteristics of these wines were observed when the applied pollen doses were below 1 g/L [22]. •…”

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confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Cited by 28 publications

References 37 publications

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

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