Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic a...

The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retenti...

The main sensory contribution of each post-fermentation production stage of muscat wine distillates can be tracked by following the concentration of just 1 corresponding chemical marker. Matching sample clusters of sensory and chemical data by using principal components analysis (PCA) revealed potential chemical markers. The data used in this study correspond to 12 sensory attributes that showe...

The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white) and Xinomavro (red) wines were enriched with each extract at 120 or 200 mg/L, and stored in open bottles at 20 °C for 3 and 2.5 days, respectively. Moreover, a model wine medium containing isoamyl acetate, ethyl hexanoate and linalool was enriched with each extract at 100 ...

The aromas of cultivar Meeker red raspberry from Oregon and Washington were analyzed by aroma extract dilution analysis. Seventy-five aromas were identified [some tentatively (superscript T)] by mass spectrometry and gas chromatography-retention index; 53 were common to both, and 22 have not been previously reported in red raspberry. Twenty-one compounds had an equivalent odor impact in both: 2...

Male and female codling moths, Cydia pomonella (L.) (Lepidoptera: Tortricidae) responded to fruit-baited traps in orchards. Numbers of codling moths trapped with immature uninfested apples (Malus spp.), immature apples infested with larval codling moth, fresh ripe apples, stored ripe apples, or fresh ripe pears (Pyrus spp.) were signiÞcantly greater than in unbaited traps. Greatest numbers of c...

Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2, 5, 7, 9, 12, and 14 days in a 2-year study. Increased fruity and sweet taste attributes were negatively correlated w...

The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLL?E) followed by gas chromatography mass spectrometry detection (GC-MS) with flame ionization (GC-FID). influence the extractor solvent extraction efficiency volatile compounds (VOCs) evaluated DLL?E/GC-MS. highest amounts VO...

This study evaluated the effects of caffeic acid and chlorogenic on chemical constituents lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L 300 before fermentation. Results showed that addition had no effect ability alcoholic fermentation S. cerevisiae. The both acids decreased utilization amino nitrogen sources produced less α-ketoglutaric, succinic, acetic acid. ...