Relative retention, volatility, and temporal release of volatile compounds taken from aldehyde, ester, and alcohol chemical classes were studied at 70 degrees C in model systems using equilibrium static headspace analysis and real time dynamic headspace analysis. These systems were medium-chain triglycerides (MCT), sunflower oil, and two structured systems, i.e., water-in-oil emulsion and L2 ph...

The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties in identifiying not only genes or genomic regions but also individual target compounds for plant breeding are addressed. Ample variability in the levels of almost any volatile compou...

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of ...

Fruits produce a wide range of volatile organic compounds that impart their characteristically distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor characteristics are of key importance in determining consumer acceptance in commercial fruit markets based on individual preference. Fruit producers, suppliers and retailers traditionally utilize and rely on human ...

The identification of herbicide residues on crop foliage is necessary to make crop-management decisions for weed pest control and to monitor pesticide residue levels on food crops. Electronic-nose (e-nose) methods were tested as a cheaper, alternative means of discriminating between herbicide residue types (compared with conventional chromatography methods), by detection of headspace volatiles ...

Regulation of ethylene biosynthesis or action has a major effect on volatiles production in apples. To understand the biochemical processes involved, we used Greensleeves apples from a transgenic line with a high suppression of ethylene biosynthesis. The study was focused at the level of the aroma volatile-related enzymes, including alcohol acyltransferase (AAT), alcohol dehydrogenase (ADH), an...

The purpose of this study was to evaluate the effects of aroma massage applied to middle-aged women with hypertension. The research study had a nonequivalent control group, nonsynchronized design to investigate the effect on home blood pressure (BP), ambulatory BP, and sleep. The hypertensive patients were allocated into the aroma massage group (n = 28), the placebo group (n = 28), and the no-t...

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen...

The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by gamma-terpinene (5.30%), myrcene (2.25%) and alpha-pinene (1.30%). Nineteen compou...

The identification of fungicide residues on crop foliage is necessary to make periodic pest management decisions. The determination of fungicide residue identities currently is difficult and time consuming using conventional chemical analysis methods such as gas chromatography-mass spectroscopy. Different fungicide types produce unique electronic aroma signature patterns when headspace volatile...