Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73),...

The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages...

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O2 + 10 kPa CO2 and balance N2) for 14 days at 5 C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in melons we...

The ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diff...

BACKROUND The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles. MATERIALS AND METHODS Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic s...

The ability to measure sulfur compounds at trace levels is extremely important in the food, flavor, and beverage industries. Sulfur compounds, especially volatile ones, impact flavor and aroma both positively and negatively, although they are more often associated with off-flavors or odors. Interest concerning the measurement and speciation of sulfur compounds in the citrus industry is growing....

The influence of human salivary enzymes on palm wines' odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation of odour activity values (OAVs), respectively. The odorants were quantified by means of stable isotope dilution assays (SIDA), and the degradation profiles of odorants by human saliva were also studied. Results revea...

[This corrects the article on p. 1486 in vol. 5, PMID: 25628577.].