Research

10 pages, 1284 KiB

Open AccessFeature PaperArticle

Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

by Angela De Vivo, Andrea Balivo and Fabrizio Sarghini

Appl. Sci. 2023, 13(9), 5615; https://0-doi-org.brum.beds.ac.uk/10.3390/app13095615 - 02 May 2023

Cited by 1 | Viewed by 1531

The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples [...] Read more.

The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples of different degrees of roasting (light, medium and dark) were characterized for physico-chemical features (lipids, solids, and chlorogenic acids) and analyzed via SHS-GC/MS analysis, with the aim of discriminating the samples according to their geographical origin. Linear discriminant analysis (LDA), performed on the data of the chemical classes of the volatile organic compounds (VOCs), was able to correctly identify 97.53% of the tested samples through cross-validation. The dark roasting of the coffee beans implied a higher quantity of volatile compounds in the headspace of the EC, belonging to chemical classes of furans, esters, N-heterocyclic and sulfur compounds, reducing the differences by geographical origin. Light- and medium-roasted Robusta EC showed a major contribution of pyrazines and pyrimidines, while aldehydes, alcohols and ketones were generally more representative in Arabica samples. The quantitative distribution of volatile compounds proved to be a useful tool to discriminate samples by geographical origin. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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20 pages, 7331 KiB

Open AccessArticle

Chemical Composition and Palatability of Nutraceutical Dog Snacks

by Jagoda Kępińska-Pacelik, Wioletta Biel, Małgorzata Mizielińska and Robert Iwański

Appl. Sci. 2023, 13(5), 2806; https://0-doi-org.brum.beds.ac.uk/10.3390/app13052806 - 22 Feb 2023

Viewed by 2434

Abstract

The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepared—two extruded and two baked. The snacks consisted [...] Read more.

The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepared—two extruded and two baked. The snacks consisted of wholegrain buckwheat flour, wholegrain spelt flour, banded cricket meal, dried hemp inflorescences, dry spirulina biomass, linseed (in the case of baked snacks) and guar gum (in the case of extruded snacks). The proximate composition was determined according to the Association of Official Analytical Chemists methods. Mineral and heavy metal content was analyzed by colorimetry and mass spectrometry. The extruded and baked snacks were analyzed with a scanning electron microscope. The two-bowl test was used as the palatability test. It should be mentioned that when comparing baked snacks to the extruded ones, spaces between starch granules and protein were less visible in the baked snacks but air bubbles were observed suggesting a higher expansion. The mean level of crude fat was twice as high in the baked snacks compared to the extruded snacks. In the case of total carbohydrates, the extruded snacks had a higher content compared to the baked. The analyses showed differences in terms of magnesium content. The average content of trace elements was significantly higher in baked snacks than in the extruded snacks. Dogs preferred the baked variant and the difference between the buckwheat flour content also influenced their preferences—variants richer in buckwheat were chosen less often. This could probably be related to the bitterness in the variant with a higher content of buckwheat flour, which translated into less frequent selection of this variant by dogs. Treats containing insect meal and spirulina can be used in dog nutrition due to their good nutritional value and potential health benefits. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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11 pages, 981 KiB

Open AccessArticle

Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines

by Elisabetta Pittari, Luigi Moio and Paola Piombino

Appl. Sci. 2023, 13(4), 2165; https://0-doi-org.brum.beds.ac.uk/10.3390/app13042165 - 08 Feb 2023

Cited by 2 | Viewed by 1117

Abstract

Gas-chromatography/mass-spectrometry and sensory descriptive analyses were applied to provide new data on volatile and olfactory properties of Aglianico and Primitivo (Zinfandel), Italian red wines of growing interest. The relationships between data sets were investigated by multivariate statistical analyses: Principal Component and Hierarchical Clustering [...] Read more.

Gas-chromatography/mass-spectrometry and sensory descriptive analyses were applied to provide new data on volatile and olfactory properties of Aglianico and Primitivo (Zinfandel), Italian red wines of growing interest. The relationships between data sets were investigated by multivariate statistical analyses: Principal Component and Hierarchical Clustering Analyses (PCA, HCA). A total of 35% of the volatiles varied significantly (ANOVA) between the two wines, mostly showing higher amounts in the Aglianico samples. Multivariate analyses showed intra-varietal similarity and inter-varietal diversity in terms of aromatic characteristics. PCA indicated that Aglianico wines were mainly related to the main fermentative alcohols, with a sensory impact, and to terpenols, suggesting a potential discriminating power at a compositional level. Primitivo wines formed two groups, one of which correlated to the floral aroma vector linked to beta-phenethyl acetate and beta-ionone. These findings may be valuable for updating the information on these wines and for future research to improve and obtain more targeted production and communication approaches. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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15 pages, 1569 KiB

Open AccessFeature PaperArticle

Electronic Nose Analysis to Detect Milk Obtained from Pasture-Raised Goats

by Andrea Balivo, Simone Cipolletta, Raffaella Tudisco, Piera Iommelli, Raffaele Sacchi and Alessandro Genovese

Appl. Sci. 2023, 13(2), 861; https://0-doi-org.brum.beds.ac.uk/10.3390/app13020861 - 08 Jan 2023

Cited by 5 | Viewed by 2423

Abstract

The nutritional peculiarities of dairy products made with milk from pasture-fed ruminants would require a rapid control to be authenticated and limit the risk of fraud. In the current study, ninety milk samples from two groups of goats were analysed by electronic nose, [...] Read more.

The nutritional peculiarities of dairy products made with milk from pasture-fed ruminants would require a rapid control to be authenticated and limit the risk of fraud. In the current study, ninety milk samples from two groups of goats were analysed by electronic nose, quantitative descriptive sensory (QDA) and gas chromatography-mass spectrometry analysis with the aim of discriminating between milk produced on grazing and on a confinement feeding system. The raw milk samples were taken at five different times over a period of three months (April, May and June 2021) from eighteen individual Saanen goats divided into two groups, one of which was fed outdoors on a highly biodiverse pasture. Linear discriminant analysis (LDA), carried out on electronic nose data, was able to classify the two types of milk in terms of an animal feeding system (88% correct classification). Pasture milk scored higher for sensory descriptors such as “Grassy” and “Sweet aromatic” odours. Terpene compounds were the chemical class that qualitatively differentiates the pasture milk while volatile fatty acids were the most present quantitatively. Electronic nose has proven to be a rapid, reproducible and simple method for authenticating pasture raw milk in routine control analyses. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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13 pages, 1045 KiB

Open AccessArticle

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

by Yonathan Asikin, Kazuki Shimoda, Makoto Takeuchi, Ryota Maekawa, Yusuke Kamiyoshihara, Kensaku Takara and Koji Wada

Appl. Sci. 2022, 12(19), 9522; https://0-doi-org.brum.beds.ac.uk/10.3390/app12199522 - 22 Sep 2022

Cited by 3 | Viewed by 1564

Abstract

Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three [...] Read more.

Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three Okinawan pineapple cultivars (‘N67-10′, ‘Yugafu’, and ‘Yonekura’). The free volatile components of squashed pineapple juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). The glycosides were collected through solid-phase extraction, hydrolyzed by β-glucosidase, and the released volatile compounds were measured. The sugar moieties of the glycosides were confirmed using GC-MS, and their glycoside constituents were analyzed using liquid chromatography (LC)-MS. Okinawan pineapple varied in its content and composition of free volatile components, which were predominantly comprised of esters, followed by alcohols, terpenes, and ketones. Eight hydroxyl-group compounds, including chavicol, eugenol, geraniol, phenylethyl alcohol, benzyl alcohol, 2-ethyl-1-hexanol, 1-hexanol, and 3-methyl-2-butenol, were released from their glycosylated forms via enzymatic hydrolysis, wherein the amounts of most of them were greater in ‘Yonekura’ than in the other cultivars. Moreover, two glycosides, chavicol-O-β-D-glucopyranoside and eugenol-O-β-D-glucopyranoside, were identified in all the cultivars, wherein the aglycones of both glycosides could be potential odor sources of the medicinal-herbal aromas. These results provide important information regarding both volatile-aroma qualities and bounded-aroma resources in Okinawan pineapple for fresh consumption and agroindustrial processing. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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15 pages, 1114 KiB

Open AccessArticle

Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics

by Kevin Silva, Nuno Rodrigues, José Alberto Pereira and Elsa Ramalhosa

Appl. Sci. 2022, 12(18), 9246; https://0-doi-org.brum.beds.ac.uk/10.3390/app12189246 - 15 Sep 2022

Cited by 2 | Viewed by 1266

Abstract

In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils [...] Read more.

In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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19 pages, 1279 KiB

Open AccessArticle

Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts

by Aleksandra Szydłowska, Dorota Zielińska and Danuta Kołożyn-Krajewska

Appl. Sci. 2022, 12(16), 8063; https://0-doi-org.brum.beds.ac.uk/10.3390/app12168063 - 11 Aug 2022

Cited by 1 | Viewed by 1739

Abstract

This study was conducted to investigate the influence of pumpkin cultivar as a fermented semi-product on the selected quality parameters of functional non-dairy frozen desserts, which were prepared using the potentially probiotic strain cultures L. rhamnosus Lock 0900 and L. casei O14. Microbiological [...] Read more.

This study was conducted to investigate the influence of pumpkin cultivar as a fermented semi-product on the selected quality parameters of functional non-dairy frozen desserts, which were prepared using the potentially probiotic strain cultures L. rhamnosus Lock 0900 and L. casei O14. Microbiological status, pH, sugar and carotenoids content, antioxidant activity, color and sensory quality have been checked. Regardless of the pumpkin cultivar used, the lactic acid fermentation of pulps with selected bacterial strains decreased reducing sugar and total sugars content. Improvement in the antioxidant activity was also observed. The impact of the individual sensory attributes on the overall quality was determined. The overall quality of the investigated pumpkin sorbets was positively driven by the sweet taste, pumpkin flavor, smoothness of texture, and negatively driven by acidic flavor, pungent taste, and bitter taste, verified by PCA method. All of the final products achieved high survival of probiotics (higher than 8.4 log CFU/g) and revealed a good sensory quality (overall quality higher than 8 c.u). The treatments with the cultivar “Melon Yellow” of the Cucurbita maxima species, were characterized by significantly higher (p < 0.05) carotenoids content, total sugars and reducing sugars content and antioxidant activity, measured by two methods. It can be concluded that the pumpkin cultivar and strain culture used for the fermentation affect the count of potentially probiotic bacteria in the final products, the composition of bioactive compounds, antioxidant activity and sensory quality of the functional pumpkin frozen desserts. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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10 pages, 1360 KiB

Open AccessArticle

Tracking Wheat Variety and Origin by the Shape Analysis of the Volatiles Fingerprint of Wheat Kernels and Wheat Beers

by Riccardo De Flaviis, Veronica Santarelli and Giampiero Sacchetti

Appl. Sci. 2022, 12(15), 7854; https://0-doi-org.brum.beds.ac.uk/10.3390/app12157854 - 04 Aug 2022

Cited by 6 | Viewed by 1876

Abstract

The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and altitude of cultivation) and craft wheat beers produced by using the wheat themselves were analyzed by SPME GC-MS. The VOCs of wheat kernels and wheat beers were compared, and 14 [...] Read more.

The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and altitude of cultivation) and craft wheat beers produced by using the wheat themselves were analyzed by SPME GC-MS. The VOCs of wheat kernels and wheat beers were compared, and 14 common flavor-active compounds were identified. Principal component analysis was used to describe changes in the profile of common volatiles induced by beer processing. A unifying approach by Generalized Procrustes analysis (GPA), which considers the overall characteristics of the datasets, permitted linking the VOCs of wheat to those of beers and to define a common flavor pattern. Despite the beer processing deeply affecting the overall volatilome profile, a consensus map permitted to clearly classify the VOCs profile of five out of six samples. This work revealed that differences in wheat VOCs induced by wheat variety and cultivation site were reflected in different beer aromatic profiles, highlighting the importance of origin on the wheat and beers’ flavor. This unifying approach to flavor analysis by GPA could be of help in sight of a certification of origin, since it may contribute not only to the definition of wheat origin but also of the “terroir” of wheat beer thereof. Full article

(This article belongs to the Special Issue Advances in Food Flavor Analysis II)

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