Food Aroma Compounds

Tylewicz, Urszula; Inchingolo, Raffaella; Rodríguez‐Estrada, Maria Teresa

doi:10.1016/b978-0-12-805257-0.00009-0

Cited by 28 publications

(48 citation statements)

References 92 publications

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“…It is known that aroma compounds can be modified by chemical, biochemical or microbial changes during food extraction, processing or storage. These stages affect food overall quality, sensory profile and shelf life . Food handling and processing play a significant role in the degradation or loss of nutrients and aroma compounds, which may result in off‐flavor or off‐odor final products .…”

Section: Introductionmentioning

confidence: 99%

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

et al. 2019

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BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, multiple headspace sorptive extraction (MHSSE) coupled with gas chromatography/mass spectrometry (GC/MS) detection has been applied to an edible green seaweed (Ulva rigida) in order to determine the evolution of volatile compounds during storage for 12 days at 4 or 16 ∘ C. RESULTS: The existing analytical methodology has been updated and validated for 18 additional compounds. At the end, 41 volatile compounds from different chemical families were quantified. Aldehydes, carboxylic acids and esters were the main classes found in U. rigida. Analytical and sensory data were submitted for statistical analysis. During storage, most volatile compounds were only affected by the number of storage days (P < 0.05), with significant decreases as storage time increased. Sensory analysis revealed significant changes in the samples stored for longer times (8, 10 and 12 days), with a clear influence of the boiled vegetable descriptor. CONCLUSION: In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. Industry 3 Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M and Greiner R, Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066-1083 (2017).J Sci Food Agric 2019; 99: 5475-5482

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Section: Introductionmentioning

confidence: 99%

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

et al. 2019

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“…The carbonyl compounds include aldehydes and ketones. The aldehydes can be formed by amino acid deamination or transamination, Strecker degradation, microbial activity during fermentation, and fatty acid oxidation [74]. Acetaldehyde (ethanal) is the predominant aldehyde found in wine, generally accounting for more than 90 % of the total aldehydes.…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

“…The ketones are derived from lipid oxidation and the fermentation process, as well as from the citrate and glucose metabolism [74], having a low contribution to wine aroma owing to their high OTs. 2,3-Butanedione (diacetyl), 3-hydroxy-2-butanone (acetoin), and 2,3-pentanedione are the main exceptions.…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

An Approach of the Madeira Wine Chemistry

et al. 2020

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Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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“…() combined Ultrasound and hydrodistillation (equipped with Clevenger apparatus, 26 kHz, and 200 W) to extract the essential oils from orange peels (Pingret et al ., ) which resulted in shortened the process time, as compared to the conventional hydrodistillation method. However, the extended sonication may negatively affect the extracted essential oil through the oxidation process (Tylewicz et al ., ) which necessitates the optimisation of the UAE process.…”

Section: Extraction Techniques For the Valorisation Of Orange Peelmentioning

confidence: 99%

“…Although several emerging extraction techniques, including UAE (Pingret et al ., ; Tylewicz et al ., ), MAE (Attard et al ., ; Bustamante et al ., ), SFE (Xhaxhiu & Wenclawiak, ), and EAE (Mishra et al ., ; Sowbhagya & Chitra, ), there still some promising extraction techniques that their applicability to orange waste valorisation need to be investigated in the future. For example, ohmic‐assisted hydrodistillation (OAHD) has been shown to be an energy‐ and time‐saving technique for essential oil extraction (Gavahian & Farahnaky, ; Gavahian et al ., , ) and has been successfully used for extraction of essential oils from several aromatic plants such as Thyme (Gavahian et al ., ; Gavahian et al ., ) and citronella (Gavahian et al ., ), and oregano (Hashemi et al ., ).…”

Section: Extraction Techniques For the Valorisation Of Orange Peelmentioning

confidence: 99%

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

Gavahian

Chu

Khaneghah

2018

Int J of Food Sci Tech

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Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high-volume of orange peel. This by-product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by-product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.Orange peel valorisation M. Gavahian et al. 926 Combined emerging techniquesRecently, combining the advanced extraction techniques has attracted the attention of the researchers. Such combination may enable the extraction process Orange peel valorisation M. Gavahian et al. 929 Orange peel valorisation M. Gavahian et al. 930

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Food Aroma Compounds

Cited by 28 publications

References 92 publications

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

An Approach of the Madeira Wine Chemistry

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

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