Aromatic profile

NMR alone is insufficient to enable the full assignment of the beer spectra to be made. Application of Principal Component Analysis (PCA) to the spectral profiles of beers of differing type (ales and lagers) showed some distinction on the basis of the aliphatic and sugar compositions, whereas the PCA of the aromatic profiles... 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components. 

Cros, S., Vandanjon, L., Jaouen, P., and Bourseau, P. 2003. Desalination by electrodialysis or diafiltration of juice from boiling of mussels Consequences on the aromatic profile. Recents Progres en Genie des Procedes 90 (9e Congres de la SFGP, 2003), 87-94. 

The comparative ionization potentials of various triazolopyridines and [l,2,3]-thiadiazolo-pyridines versus benzotriazole or benzothiadiazole were determined by electron-impact mass spectrometry (Table 2) <74CS222>. Since their ionization potentials are similar to the benzo-fused analogues, it infers that they have comparable aromaticity profiles. The same technique shows that the [l,2,3]oxadiazolopyridines (9a,b) occur exclusively as the ozy/zo-quinoid-like pyridodiazo-oxide tautomers (Equation (1)). 

Cofermentation with two or more strains has recently been exploited to enhance the aromatic profile of Sauvignon Blanc wines, in which a non-volatile 5-cysteinylated precursor (3-(hexan-1 -ol)-L-cysteine) is first hydrolysed by a carbon-sulfur lyase and subsequently esterifled by alcohol acetyltransferase (Sect. 8D.5.2). Strains of Saccharomyces cerevisiae vary in ability to carry out the two reactions (Dubourdieu et al. 2006 Swiegers and Pretorius 2007). Cofermentation with two strains, one having higher hydrolytic function (release of 3-MH) and the other higher esterification activity, substantially enhanced formation of 3-MHA, thereby increasing the passion-fruit aroma when compared to monoculture wines. The authors showed that interaction between the two strains produced more 3-MH and 3-MHA... 

The relationship between the molecular structure of a chemical compound and its odor has been the subject of much research and conjecture. It is still not possible to predict the aromatic profile from the structure of a given chemical, and it is not possible to assume changes in flavor profile based on molecular structure modification. Even stereoisomers may differ in odor both qualitatively and quantitatively. Nevertheless, the relationship between structure and odor can be summarized as follows. 

Orange flavors [68] Aromatic profiles of spray-dried encapsulated orange flavors 8 quartz micro balance sensors... 

M.V. Galmarini, M.C. Zamora, R. Baby, J. Chirife, V. Mesina, Aromatic profiles of spray-dried encapsulated orange flavours influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. Int. J. Food Sd. Technol. 43, 1569-1576(2008)... 

With improved analytical methods there has been a large increase in the number of compounds identified in wines. Volatile compounds from different families (such as alcohols, esters, aldehydes, terpenes, etc.) play an important role in the organoleptic characteristics of wines. This wide variety of compwimds with different chemical properties and with different concentrations makes the flavour pa-ofile of wines very complex. Therefore, it is necessary to standardise the terminology so as to facilitate the knowledge of the aromatic profile of wines. 

Fig. 4. (a) Aromatic profile of commercial wines —means,--standard deviation, (b)... 

Aromatic profile of the wines aged with two flor yeasts — cerevisiae strainsand-... 

Poinot, R Arvisenet, G. Grua-Rriol, J. Colas, D. Fillonneau, C. Le Bail, A. Prost, C. Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science, 2008, 48(3), 686-697. 

The bulk of all spices and herbs is cellulose, which contributes nothing to the aroma and flavor of the material. The aromatic profile is largely determined by the essential oil content, quantitatively as a measure of aromatic strength, and qualitatively as a determinant of aromatic character. In most instances, the volatile oil preexists in the plant and is usually contained in special secretory tissues the nature of which is often associated with particular plant families (e.g., Zingiberaceae-oil cells, Umbel-liferae-vittae or oil canals, Labiatae-secretory hairs). For this reason one cannot over generalize on distillation techniques as optimum conditions will vary between different spices. Generally, younger plants produce more oil than older ones but the quality of such oils may lack the fuller aromatic attributes normally associated with... 

Citrus oils are characterized by having a high percentage of terpenoid hydrocarbons and a relatively low content of oxygenated terpenoid compounds that are mainly responsible for their aromatic profiles (Table 8.13). 

A fruit juice is defined as the clear or uniformly cloudy, unfermented liqnid recovered from sound fruits by pressing or other mechanical means. The precise technique employed in its mannfactnre depends on the nature of the fruit, and not all fruits are of equal value as a commercial source of juice [36,37], The selection of fruit for juice processing calls for considerable expertise and an nnderstanding of the balance between variety, ripeness, and physical quality of the fruit used and the character and stability of the separated juice. The expressed juice does not contain the flavor of the whole fruit as the characteristic volatile components (which are the source of the aromatic profile) are present in the freshly prepared juice in less than... 

Most juices consist of about 85 to 90% water and have a flavor level that makes them acceptable to drink per se. However, as a source of flavor in beverages and other processed foods, most natural juices are much too weak and it is necessary to concentrate them, taking care that the delicate aromatic profiles and sugar/acid balance are not unduly changed. 

Fortified concentrates. These are products in which the flavor strength is fortified or the aromatic profile intensified by the addition of either other natural flavor constituents or of flavorings compounded from synthetics that are generally, but not necessarily, identical to those found in the natural fruit. 

The term processed flavor is used in different contexts to describe (a) products where the natural raw materials lack a characteristic flavor profile and the desired aromatic profile is achieved only by deliberate processing (e.g., coffee) (b) flavorings created as a result of Maillard and other related reactions between amino acids and sugars (e.g., meat-like flavors) (c) flavorings resulting from controlled enzymatic reactions (e.g., enzyme-modified dairy products) (d) products made by fermentation (e.g., wines, vinegar) and (e) products of thermal reactions of lipids (e.g. French fry flavor). 

Varietal aroma finesse, complexity and intensity are the primary qnalities sought after in a dry white wine. Its personality is due to varietal expression or, more precisely, its particular aromatic profile on a given tetroir. Fermentation aroma components are present in all wines and are not very stable over time. These esters and higher alcohols produced by yeasts are not snfficient to give a white wine an aromatic specificity, bnt they were the first to be measured by gas phase chromatography because of their relatively high concentrations in wines. 

Supercritical fluid extraction combined with high-resolution GC MS proved to be a powerful tool for the analysis of the virgin olive oil aroma [15]. The volatiles identified were compared with those obtained by using the DHS method. Different aromatic profiles were obtained by applying the two extraction procedures. The profiles obtained by DHS-GC-MS corresponded to a genuine extra-virgin olive oil sample in accordance with previous findings [18]. The presence of off-flavors was not detected. In the SFE extracts, however, markers of oxidation processes were identified, since this technique is also suitable for the extraction of semivolatile compounds. These were volatile compounds related to oxidation of linoleic, linolenic, and oleic acids, and in particular aldehydes and acids, which had been previously found in oxidized olive oil samples [19],... 

White aromatic cultivars with a significant aromatic profile and high sensory quahties... 

Red wine grape cultivars with a distinctive aromatic profile... 

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