β-carotene biotransformation to obtain aroma compounds

Carotenoids are important constituents of food due to their color and because their degradation products generate important volatile compounds in foods. Aroma compounds derived from carotenoids are widely distributed in nature, and they are precursors of many important aromas in foods such as fruits and in flowers as well. They present high aromatic potential and are therefore of great interest to the industries of aromas and fragrances. In this study, more than 300 previously isolated microorganisms with potential for biotransformation of β-carotene present in the culture medium were selected using the plate method; about 80 strains presented capacity to produce aroma compounds and 7 strains were selected by an untrained panel of tasters to generate aroma compounds. The β-ionone was the main compound produced by CS1 (34.0 mg.L-1) and CF9 (42.4 mg.L-1) microorganisms at 72 and 24 hours of fermentation, cultured with and without pre-inoculation, respectively. The β-damascone and pseudoionone were found in low concentrations, 1,1,6-trimethyl-1,2,3,4-tetrahydronaphthalen (TTN) was tentatively identified and other compounds such as apocarotenoids, apparently obtained from the cleavage of the central part of the carotenoid, were detected.

Quality of Canned mandarin as affected by preservation liquid

This study is integrated within a research line dedicated to evaluate different options to introduce mandarin in Spanish agro-food industries and in both national and international markets. The effects of different preservation liquids (sucrose solution, sucrose and ascorbic acid solution, grape, and grapefruit juices), soluble solids (10, 12, 14 ºBrix), and thermal processing (30 seconds at 98 ºC) on vitamin C, color, carotenoids and sensory quality of canned Satsuma mandarin segments were studied. The liquid preservation that presented the best results was grapefruit juice, which provided the highest vitamin C (323 mg.L-1) and total carotenoids (16.4 mg.L-1) contents (the main carotenoid found was β-cryptoxanthin), intense orange color, high thermal stability, and very good sensory quality (e.g. intense floral and fresh-mandarin aromas and low levels of off-flavors).

Propriedades físicas de substitutos do cacau

O cacau em pó é obtido a partir da pasta de cacau, preparada com sementes que passaram pelos processos de fermentação, secagem, torrefação, moagem e prensa (para separação da manteiga de cacau). Nos últimos anos, houve aumento na oferta de gorduras substitutas à manteiga de cacau, diminuindo a dependência da indústria alimentícia em relação a esta, mas aumentando a demanda por cacau em pó. Nos países líderes de produção, o preço do cacau é afetado pelo clima, pragas e fatores políticos. Substitutos de cacau são substâncias que podem entrar na formulação de produtos que utilizam cacau em pó para substituí-lo parcial ou totalmente, com a finalidade de reduzir o preço do produto final, garantir a qualidade dos produtos dependentes de cacau na entressafra ou mesmo na possível ausência do cacau em pó no mercado. Os substitutos avaliados foram: farinha tostada de alfarroba, cupuaçu em pó, composto da semente de cacau e aromas. O objetivo neste trabalho foi avaliar fisicamente o cacau e seus substitutos por meio das análises de compactação, densidade, ângulo de repouso, isoterma de adsorção de umidade, tamanho de partícula, molhabilidade e umidade crítica relativa. Concluiu-se que os produtos analisados apresentaram diferentes propriedades físicas daquelas do cacau, sendo estas refletidas nas formulações em que serão aplicados e no melhor tipo de embalagem a ser utilizada.

Retenção de aroma na secagem em atmosferas normal e modificada: desenvolvimento do sistema de estudo

Na secagem de determinados alimentos, como frutas, juntamente com a água há também a evaporação de outras substâncias voláteis presentes em quantidades menores. Por isso, torna-se interessante considerar nos estudos de secagem a evaporação, além da água, desses outros componentes voláteis. A modificação da atmosfera tem sido utilizada em armazenamento, principalmente de vegetais, mas pode também ser estendida à secagem, pois pode influenciar a perda de voláteis responsáveis pelas características sensoriais do produto final. No presente trabalho, é apresentado um sistema de secagem previamente desenvolvido, no qual a atmosfera de secagem pode ser modificada pela adição de gases ou líquidos. Desenvolveu-se um sistema-modelo a partir da composição química básica do abacaxi e da adição de outros compostos, contendo um dos principais componentes do aroma desta fruta (hexanoato de etila). Além disso, também foi desenvolvida a metodologia analítica de determinação do aroma no sistema-modelo e no abacaxi, a partir dos estudos de extração de aromas e de análise cromatográfica gasosa. O aroma presente no sistema-modelo foi extraído em hexano e os componentes voláteis do aroma do abacaxi foram extraídos em éter etílico

Influence of thermal treatment of wood on the aroma of a sugar cane spirit (cachaça) model-solution

The aging process of alcoholic beverages is generally conducted in wood barrels made with species from Quercus sp. Due to the high cost and the lack of viability of commercial production of these trees in Brazil, there is demand for new alternatives to using other native species and the incorporation of new technologies that enable greater competitiveness of sugar cane spirit aged in Brazilian wood. The drying of wood, the thermal treatment applied to it, and manufacturing techniques are important tools in defining the sensory quality of alcoholic beverages after being placed in contact with the barrels. In the thermal treatment, several compounds are changed by the application of heat to the wood and various studies show the compounds are modified, different aromas are developed, there is change in color, and beverages achieve even more pleasant taste, when compared to non-treated woods. This study evaluated the existence of significant differences between hydro-alcoholic solutions of sugar cane spirits elaborated from different species of thermo-treated and non-treated wood in terms of aroma. An acceptance test was applied to evaluate the solutions preferred by tasters under specific test conditions.

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy beverages in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy beverages have reached a different position and are considered to have an important impact on human health and nutrition. In this article, probiotic bacteria and functional dairy products that are produced by using probiotic bacteria are discussed.

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘Merlot’, ‘Chardonnay’, and ‘Italian Riesling’) grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on the quality of wine. The results showed that the middle shoot position increased significantly the aroma concentration in the majority of wines investigated. The volatile components showing the greatest differences in the wines of different cultivars were aldehydes and terpenes. 8 and 11 compounds were found and quantified (OAVs>1) in the two red wines and white wines at concentrations higher than their corresponding odor thresholds, respectively; and therefore they significantly contributed to the wine aromas. According to their OAVs, fruity, floral, cheese and fatty aroma strongly influenced the characteristics of the four monovarietal wines, while the two white wines showed the green and fresh aroma characteristics. These results are related to the different microclimate of the canopies of the different shoot positions and varieties. They suggest that proper elevating the fruiting zones could improve the accumulation of aroma compounds in wines from the different varieties. On the other hand, grapevines trained to systems with uniform fruiting zones could improve the quality of wine.

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Abstract Caprine Coalho cheese presents great potential for a typical protected designation of origin, considering that this traditional Brazilian cheese presents a slightly salty and acid flavor, combined with a unique texture. This study optimized the HS-SPME-GC-MS methodology for volatile analysis of Coalho cheese, which can be used as a tool to help in the identification of the distinctive aroma profile of this cheese. The conditions of equilibrium time, extraction temperature and time were optimized using the statistical tool factorial experimental design 23, and applying the desirability function. After the evaluation, it was concluded that the optimum extraction conditions comprised equilibrium and extraction time of 20 and 40 minutes, respectively; and ideal extraction temperature of 45 °C. The optimum extraction of volatile compounds in goat Coalho cheese captured 32 volatile compounds: 5 alcohols, 5 esters, 3 ketones, 6 acids, 3 aldehydes, 3 terpenes, and 7 hydrocarbons.

The effects of yeast inoculation rate and acclimatization to juice on icewine fermentation /

Icewine is an intensely sweet, unique dessert wine fennented from the juice of grapes that have frozen naturally on the vine. The juice pressed from the frozen grapes is highly concentrated, ranging from a minimum of 35° Brix to approximately 42° Brix. Often Icewine fennentations are sluggish, taking months to reach the desired ethanol level, and sometimes become stuck. In 6 addition, Icewines have high levels of volatile acidity. At present, there is no routine method of yeast inoculation for fennenting Icewine. This project investigated two yeast inoculum levels, 0.2 gIL and 0.5 gIL. The fennentation kinetics of inoculating these yeast levels directly into the sterile Icewine juice or conditioning the cells to the high sugar levels using a step wise acclimatization procedure were also compared. The effect of adding GO-FERM, a yeast nutrient, was also assessed. In the sterile fennentations, yeast inoculated at 0.2 gIL stopped fennenting before the required ethanol level was achieved, producing only 7.8% (v/v) and 8.1 % (v/v) ethanol for the direct and conditioned inoculations, respectively. At 0.5 gIL, the stepwise conditioned cells fennented the most sugar, producing 12.2% (v/v) ethanol, whereas the direct inoculum produced 10.5% (v/v) ethanol. The addition of the yeast nutrient GO-FERM increased the rate of biomass accumulation, but reduced the ethanol concentration in wines fennented at 0.5 gIL. There was no significant difference in acetic acid concentration in the final wines across all treatments. Fennentations using unfiltered Icewine juice at the 0.5 gIL inoculum level were also compared to see if the effects of yeast acclimatization and micronutrient addition had the same impact on fennentation kinetics and yeast metabolite production as observed in the sterile-filtered juice fennentations. In addition, a full descriptive analysis of the finished wines was carried out to further assess the impact of yeast inoculation method on Icewine sensory quality. At 0.5 gIL, the stepwise conditioned cells fennented the most sugar, producing 11.5% (v/v) ethanol, whereas the direct inoculum produced 10.0% (v/v) ethanol. The addition of the yeast nutrient GO-FERM increased the peak viable cell numbers, but reduced the ethanol concentration in wines fennented at 0.5 gIL. There was a significant difference 7 in acetic acid concentration in the final wines across all treatments and all treatments affected the sensory profiles of the final wines. Wines produced by direct inoculation were described by grape and raisin aromas and butter flavour. The addition of GO-FERM to the direct inoculation treatment shifted the aroma/flavour profiles to more orange flavour and aroma, and a sweet taste profile. StepWise acclimatizing the cells resulted in wines described more by peach and terpene aroma. The addition of GO-FERM shifted the profile to pineapple and alcohol aromas as well as alcohol flavour. Overall, these results indicate that the addition of GO-FERM and yeast acclimatization shortened the length of fermentation and impacted the sensory profiles of the resultant wines.

The impact of the Multicolor Asian Lady Beetle (Harmonia axyridis) on wine quality /

The Impact of the Multicolor Asian Lady Beetle (Harmonia axyridis) on Niagara Wine Quality The possible influence of Harmonia axyridis (the Multicolored Asian Lady Beetle) on the sensory properties of wine was investigated. H. axyridis beetles were added to white and red grape musts at a rate of 0, 1 or 10 per L, and a trained panel evaluated the finished wines using flavor-profiling techniques. Significant modification of both wine aroma and flavor characteristics were observed in the 10 beetlelL treatments, with smaller effects noted at the 1 beetlelL rate. Vinification in the presence of H. axyridis gave higher intensity scores for peanut, bell pepper and asparagus aromas and flavors in the white wines, and peanut, asparagus/bell pepper, and earthy/herbaceous aromas and flavors in the red wines. In addition, sweet, acid and bitter tastes were affected in red wines, and a general trend of decreasing fruit and floral intensities with increasing beetle rate was observed in both white and red wines. 15 ngIL Isopropylmethoxypyrazine was added to control wines and sensory profiles similar to high beetle treatments were obtained, supporting the hypothesis that methoxypyrazines from beetles are implicated in the taint. A trained panel evaluated the treated wines after 10 months of aging using the same sensory methods described above. Sensory profiles were very similar. Fennenting in the presence of Harmonia Axyridis (HA) had little influence on the chemical composition of the ftnished wine. The notable exception IS Isopropylmethoxypyrazine content, which was assessed usmg GC-MS analysis and showed increased concentration with increasing beetle nwnber for both white and red wmes. The influence of potential remedial treatments on the sensory properties of white and red wines tainted by Harmonia axyridis were also investigated. Bentonite, activated charcoal, oak chips, de-odorized oak chips, and UV or light irradiation were applied to tainted wine, and these wines evaluated chemically and sensorially. Both white and red wines treated with oak chips had strong oak characteristics, which masked the Harmonia axyridis-associated aroma and flavour attributes. In red wine, asparagus/bell pepper characteristics were decreased by bentonite and charcoal treatments. Only activated charcoal significantly decreased methoxypyrazine levels and only in white wine.

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Guía de estimulación multisensorial para plurideficientes gravemente afectados adaptada a experiencias de la vida cotidiana : las estaciones del año : la primavera.

El material se trata de una guía de estimulación multisensorial para plurideficientes gravemente afectados adaptada a experiencias de la vida cotidiana, en este caso la primavera. Para llevarlo a cabo las actividades constan de una serie de ejercicos sensoriales como: trabajo con fresas y las 4 Estaciones de Vivaldi como música de fondo, con pétalos de rosa, trabajo con material mojado, húmedo y seco, trabajo de la sensación frío calor, trabajo del olfato con aromas diversos, trabajo del gusto probando diferentes sabores, trabajo del oído, la vista, etc., todo relacionado con elementos propios de la primavera. Los materiales utilizados fueron: material natural: tierra, piedras, barro, agua, flores, tallos, hierba, hojas de árboles frutales, etc. , alimentos de temporada, prendas de vestir, material técnico: linterna, regadera, papel de colores, etc. y música.

Características del diseño de una relación estratégica comunitaria y marketing en emprendimiento en el sector de ambientadores y cosméticos

En nuestro país el sector de ambientadores y cosméticos ha presentado un crecimiento económico constante y notable, proyectando a Colombia para el año 2032 como un dirigente en la elaboración de cosméticos y productos de aseo. La biodiversidad colombiana ofrece múltiples recursos, incluyendo una gran diversidad de aromas naturales, es un importante mercado para producción de cosméticos sin la utilización de productos artificiales. El presente trabajo de investigación tiene por objetivo determinar las características del diseño de una relación estratégica comunitaria y marketing en la creación de una empresa de cosméticos y ambientadores. Ésta investigación se realiza bajo la recopilación de información del sector y principalmente de la organización, dentro de un estudio empírico-analítico descriptivo. Estableciendo resultados que finalmente dan respuesta a la utilidad de estrategias comunitarias en la actualidad. En el caso de estudio de la nueva empresa "Jolie Le Petit" en un sector en crecimiento, ofrece múltiples oportunidades de negocio y permite generar ideas innovadoras para la venta de productos. La facilidad de cambio y la inclusión en la comunidad posibilita el acercamiento a los clientes, asegurando la permanencia en el mercado indicado. Considerando la posibilidad que la inversión extranjera en el sector pueda afectar notablemente el mercado nacional. Mediante el análisis concluimos que la estrategia de mercadeo comunitaria es adecuada y aplicable a este tipo de empresa. "Jolie Le Petit" además de ser una unidad es también un actor social, estando inmersa en una comunidad en donde juega un papel vital el ser percibida como un buen vecino, ofreciendo a los clientes confianza compromiso y relación continua.

Los cafés de Bogotá (1948-1968) Historia de una sociabilidad

Esta obra se propone una revisión histórica del itinerario que siguieron los cafés de Bogotá, en el período comprendido entre 1948 y 1968. Este análisis, desde las sociabilidades, el espacio público y el honor, intenta recuperar la memoria de uno de los espacios emblemáticos de la ciudad, rastreando sus movimientos en el entramado urbano. En especial, busca resolver el principal interrogante que, con el tiempo, se ha tejido alrededor de estos lugares: ¿Por qué se acabaron o extinguieron ¿Qué pasó con los cafés de Bogotá luego del 9 de abril de 1948Más allá de la violencia, tantas veces mencionada, este texto se detiene en otras causas que motivaron la redefinición de estos espacios en el entramado público.Así los avatares económicos, culturales o políticos, juegan un rol trascendental en esa especie de reapropiación urbana.

El aceite de oliva, un consumo saludable.

Presenta diversas actividades relacionas con el aceite de oliva, cuyo fin es fomentar hábitos alimentarios saludables en el alumnado. La experiencia comienza con un debate inicial que permite indagar los conocimientos previos que los alumnos tienen sobre el aceite y, además, motivarlos para profundizar en el tema. Después se experimenta con el aceite, para analizar la densidad y viscosidad, la temperatura a la que se calientan distintos líquidos o los grados de evaporación y de fusión. Finalmente, se degustan con pan los distintos aceites para aprender a apreciar sus sabores y aromas.