Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Size: px
Start display at page:

Download "Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón"

Transcription

1 GRASAS Y ACEITES 67 (2) April June 216, e128 ISSN-L: doi: Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening of dry-cured lcón R. Domínguez, P.E. Munekt, A. Cittdini c nd J.M. Lorenzo,* Centro Tecnológico de l Crne de Glici, Rú Glici N 4, Prque Tecnológico de Glici, Sn Ciro ds Viñs, 329 Ourense, Spin Deprtment of Food Engineering, Fculty of Animl Science nd Food Engineering, University of São Pulo, 225 Duque de Cxis Norte Ave, Jrdim Elite, postl code , Pirssunung, São Pulo, Brzil c Scuoldi Bioscienze e Medicin Veterinri, Università di Cmerino, Vi Gentile III d Vrno, 6232 Cmerino (MC), Itly * Corresponding uthor: jmlorenzo@cetec.net Sumitted: 6 My 215; Accepted: 3 Octoer 215 SUMMARY: The influence of three slting tretments (tretment II: 5% NCl-5% KCl; III: 45% NCl-25% KCl-2% CCl 2-1% MgCl 2 ; IV: 3% NCl-5% KCl-15% CCl 2-5% MgCl 2 ) on the formtion of voltile compounds throughout the process ws studied nd compred to those of control lcón (tretment I: 1% NCl). There ws n intense formtion of voltile compounds throughout the processing, prticulrly during the dry-ripening stge. The most undnt chemicl fmily in ll the formultions, in the finl product ws hydrocrons followed y ldehydes. The totl voltile compound relese ws more intense in the control lcóns (1164 AU 1 6 g 1 dry mtter) thn in lcóns from formultions II, III nd IV ( AU 1 6 g 1 dry mtter). The lcóns from formultion I showed the highest mounts of ldehydes. The lcóns from formultions I nd II presented the highest mounts of hydrocrons. The min conclusion is tht the replcement of NCl produces chnges in the voltile profile nd could e ffect the rom of lcón. KEYWORDS: Clcium chloride; Dry-cured lcón ; Mgnesium chloride; Potssium chloride; Voltile compounds RESUMEN: Efecto del reemplzo prcil de NCl por otrs sles en el perfil de volátiles durnte l mdurción del lcón crudo-curdo. Se estudió l influenci de tres trtmientos de sldo (trtmiento II: 5 % NCl-5 % KCl; III: 45 % NCl-25 % KCl-2 % CCl 2-1 % MgCl 2 ; IV: 3 % NCl-5 % KCl-15 % CCl 2-5 % MgCl 2 ) en l formción de compuestos volátiles durnte l elorción de lcón, en comprción con un control (trtmiento I: 1 % NCl). Huo un intens formción de compuestos volátiles durnte el procesdo, principlmente durnte l fse de secdo-mdurción. L fmili químic más undnte en el producto finl fueron los hidrocronos, seguidos por los ldehídos. L lierción de volátiles fue más intens en los lcones control (1164 AU 1 6 g 1 mteri sec) que en los otros lcones ( AU 1 6 g 1 mteri sec). Los lcones de l formulción I mostrron ls myores cntiddes de ldehídos, y los lcones de ls formulciones I y II presentron los myores contenidos de hidrocruros. L principl conclusión es que el reemplzo de NCl produce cmios en los compuestos volátiles y por lo tnto podrín fectr l rom del lcón. PALABRAS CLAVE: Cloruro cálcico; Cloruro mgnésico; Cloruro potásico; Compuestos volátiles; Lcón crudo-curdo Cittion/Cómo citr este rtículo: Domínguez R, Munekt PE, Cittdini A, Lorenzo JM Effect of the prtil NCl sustitution y other chloride slts on the voltiles profile during the ripening of dry-cured lcón. Grss Aceites 67 (2): e128. doi: Copyright: 216 CSIC. This is n open-ccess rticle distriuted under the terms of the Cretive Commons Attriution-Non Commercil (y-nc) Spin 3. Licence.

2 2 R. Domínguez, P.E. Munekt, A. Cittdini nd J.M. Lorenzo 1. INTRODUCTION Dry-cured lcón is trditionl cured met product mde in the north-west of Spin from the fore leg of the pig which is cut t the shoulder ldehumerus joint, following very similr mnufcturing processes to those used in the production of drycured hm s descried y Purriños et l., (211). In Glici (NW Spin), this product hs een wrded Geogrphiclly Protected Identity (G.P.I.) (Officil Journl of the Europen Communities, 21). Slt is n essentil ingredient in dry-cured lcón due to its contriution to the wterholding cpcity, prevention of microil growth, nd reduction in wter ctivity which fcilitte the soluiliztion of certin proteins nd confer typicl slty tste (Lorenzo et l., 28; Purriños et l., 211; Purriños et l., 213). Moreover, the slt ffects some chemicl nd iochemicl rections such s proteolysis, lipolysis nd lipid oxidtion, which contriute to the development of texture nd typicl flvor of dry-cured lcón (Grrido et l., 212; Purriños et l., 212). In recent yers different studies hve egun to show tht met consumption is eing more nd more influenced y helth nd nutritionl considertions. The men dily sodium intke of the Europen popultion rnges from out 3 to 5 g (8 to 11 g NCl) (EFSA, 25). On generl sis, it hs een estlished tht the consumption of more thn 6 g NCl/dy/person is ssocited with ging nd increse in lood pressure. Therefore, limiting dietry sodium intke should e chieved y restricting dily slt (sodium chloride) consumption to less thn 5 g per dy (WHO/FAO, 23). In the cse of Spin, in 28 the Spnish Food Sfety nd Nutrition Agency strted slt reduction pln with certin specific gols which would enle its intke to go down from the current vlue of 9.7 g/dy to n intke of less thn 8. g/dy y 214. Due to the incresed knowledge out the links etween sodium intke nd coronry hert diseses, consumers demnd for low-slt met products with the sme qulity s conventionl ones hs incresed. To this regrds, the prtil sustitution of NCl y mixture of slts (potssium, clcium, nd mgnesium slts) ppers to e the est lterntive to reduce the sodium content in dry-cured lcón (Lorenzo et l., 215). However, the effect of the prtil NCl replcement y other chloride slts on the voltile profile of dry-cured lcón is unknown. The im of this work ws to determine the influence of prtil NCl replcement y mixture of KCl, CCl 2 nd MgCl 2 on the genertion nd relese of voltile compounds to the hedspce of dry-cured lcón for their possile contriution to the flvor of this product. 2. MATERIAL AND METHODS 2.1. Smples Fifty-two fresh lcón pieces with n verge weight of 4.61±.47 kg ech were otined from locl slughterhouse in the re of Ourense (Spin). Four of the rw pieces were smpled nd nlyzed in order to chrcterize the rw mteril. The remining forty-eight lcón rw pieces were sumitted to the trditionl lcón processing (Purriños et l., 211). The lcón smples were rndomly divided into four tches with twelve lcóns in ech tch. Lcóns from the first tch were slted with the trditionl NCl (1% NCl, tretment I) nd were used s the control of the voltile compounds, wheres the other tches were slted in the sme wy ut with prtil replcements of NCl y other slts. So, the second tch ws slted with 5% NCl nd 5% KCl (tretment II); the third tch with 45% NCl, 25% KCl, 2% CCl 2 nd 1% MgCl 2 (tretment III); nd the fourth tch with 3% NCl, 5% KCl, 15% CCl 2 nd 5% MgCl 2 (tretment IV). The slting stge ws crried out etween 2 nd 5 C nd the reltive humidity (HR) etween 8 nd 9% for totl of 5 dys. After the slting stge the pieces were tken from the hep, rushed, wshed, nd trnsferred to post-slting room where they styed for 14 dys t 2 5 C nd round 85 9% HR. After the post-slting stge the pieces were trnsferred to room t 12 C nd 74 78% HR where drying-ripening process took plce for 84 dys. Smples were tken fter the slting, postslting, nd drying-ripening stges. In ech smpling point, totl of 4 lcón smples from ech tch were nlyzed. The Lcón pieces were skinned, deoned, nd the triceps rchii muscle ws extrcted. The smples were vcuum pcked nd stored t 3 C for no longer thn four weeks until nlysis Chemicl composition nd ph vlues Moisture, ft nd protein contents were determined ccording to the Assocition of Officil Anlyticl Chemists (25) in triplicte. The moisture content ws determined y drying in n oven t 15 C±2 C; the nitrogen content ws determined y the Kjeldhl method nd the protein content ws estimted y multiplying the nitrogen content y 6.25; the ft content ws determined y the Soxhlet method using petroleum ether s solvent. The ph of the smples ws mesured using digitl ph meter (model 71 A+, Thermo Orion, Cmridgeshire, UK) equipped with penetrtion proe Minerl composition The quntifiction of minerl elements (N, K, C nd Mg) ws performed y inductively coupled plsm-opticl emission spectroscopy (ICP-OES), Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

3 Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening of dry-cured lcón 3 ccording to the procedure descried y Lorenzo et l. (215). The finl vlue for ech element ws otined y clculting the verge of three determintions Voltile compound profile The extrction of the voltile compounds ws performed using solid-phse micro-extrction (SPME). A SPME device (Supelco, Bellefonte, PA, USA) contining fused-silic fier (1 mm length) coted with 5/3 μm thickness of DVB/CAR/PDMS (divinylenzene/croxen/polydimethylsiloxne) ws used for HS-SPME extrction. The muscle smples were ground with commercil grinder, 1 g portion ws weighed into 24 ml vil nd the vil ws screw-cpped with lminted Teflon ruer disk. The fier ws inserted into the smple vil through the septum nd then exposed to the hedspce. The extrctions were crried out in n oven to ensure homogeneous temperture for smple nd hedspce. The fier ws conditioned prior to nlysis y heting it in gs chromtogrph injection port t 27 C for 6 min, following the mnufcturer specifictions. Extrction ws performed t 35 C for 3 min. Before extrction, the smples were equilirted for 15 min t the temperture used for extrction. Once smpling ws finished, the fier ws drwn into needle nd trnsferred to the injection port of the gs chromtogrph mss spectrometer (GC MS) system. A gs chromtogrph 689N (Agilent Technologies Spin, S.L., Mdrid, Spin) equipped with mss detector 5973N (Agilent Technologies Spin, S.L., Mdrid, Spin) ws used with DB-624 cpillry column (J&W scientific: 3 m,.25 mm id, 1.4 μm film thickness). The SPME fier ws desored nd mintined in the injection port t 26 C for 8 min. The smple ws injected in the splitless mode. Helium ws used s crrier gs with liner velocity of 4 cm s 1. The temperture progrmme ws isotherml for 1 min t 4 C, rised to 2 C t rte of 5 C min 1, nd then rised to 25 C t rte of 2 C min 1, nd held for 5 min: totl run time 49.5 min. Injector nd detector tempertures were oth set t 26 C. The mss spectr ws otined using mss selective detector working in electronic impct t 7 ev, with multiplier voltge of 1953 V nd collecting dt t rte of 6.34 scns s 1 over the rnge m/z 4-3. The compounds were identified compring their mss spectr with those contined in the NIST5 (Ntionl Institute of Stndrds nd Technology, Githersurg) lirry, nd/or y compring their mss spectr nd retention time with stndrds (Supelco, Bellefonte, PA, USA), nd/or y clcultion of retention index reltive to series of stndrd lknes (C 5 C 14 ) (for clculting liner retention index, Supelco U, Bellefonte, PA, USA) nd mtching them with dt reported in the literture. 1 The results re expressed s AU (re units) 1 6 g of dry mtter Sttisticl nlysis All sttisticl nlyses were performed using the IBM SPSS Sttistics 19 softwre (IBM, Corp, 21). The normlity ws ssessed using the Kolmogorov- Smirnov test, nd the Levene s homogeneity of vrince test ws pplied to exmine the equlity of vrinces. After verifiction of norml distriution nd constnt vrince of dt, significnt differences were determined using one-wy nlysis of vrince (ANOVA). A Duncn s test ws performed to compre the men vlues for processing time (, 5, 19 nd 13 dys) nd prtil sodium replcement t significnce level of P< RESULTS AND DISCUSSION 3.1. Effect of the slting tretments on physicochemicl properties nd minerl content The results of chemicl composition nd ph vlues t the end of dry-cured lcón sumitted to four different slting tretments re shown in Tle 1. Moisture content ws significntly (P<.5) ffected y NCl replcement y other slts, since lcóns sumitted to formultions IV presented the highest vlues. These differences could e due to the quicker penetrtion of the slt mixtures contining KCl tht would hinder the exit of wter from the inside of the met (Aliño et l., 29). This finding is in greement with those reported y Wu et l. (214) who oserved significntly (P<.5) higher moisture contents in con smples slted with 3% NCl nd 7% KCl compred with smples slted with 1% NCl. However, Armenteros et l. (212) did not find significnt differences mong slting formultions on the moisture content of dry-cured hm. On the other hnd, the protein nd intrmusculr ft contents did not show significnt differences mong tretments. Regrding ph vlues, the NCl replcement y other slts induced significnt (P<.1) differences mong tretments. In this study the lcóns slted with lower NCl concentrtions (formultions III nd IV) presented the lowest vlues of ph, while the highest vlues were otined in lcóns from formultion II. Conflicting dt re ville in the literture out KCl, MgCl 2, nd CCl 2 inclusion in dry-cured met products regrding this spect. To this regrds, Gimeno et l. (1999) studied the effect of mixture of NCl (1 g kg 1 ), KCl (5.52 g kg 1 ), MgCl 2 (2.35 g kg 1 ), nd CCl 2 (4.64 g kg 1 ) to prtilly sustitute NCl nd reported greter ph decrese in the reduced NCl formultion compred to the trditionl one. However, Znrdi Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

4 4 R. Domínguez, P.E. Munekt, A. Cittdini nd J.M. Lorenzo TABLE 1. Chemicl composition nd ph vlues of dry-cured lcón t the end of processing (men ± stndrd devition of four replictes) Slt formultions SEM Sign. I II III IV Moisture (%) 55.28± ± ±.87 c 61.66±.28 c 1.12 * Protein (% of dry mtter) 33.28± ± ± ± n.s. Ft (% of dry mtter) 9.82± ± ± ± n.s. ph 5.96±.8 6.8± ± ±.5.3 ** Slt formultions: tretment I: control, 1% NCl; tretment II: 5% NCl nd 5% KCl; tretment III: 45% NCl, 25% KCl, 2% CCl 2 nd 1% MgCl 2 ; tretment IV: 3% NCl, 5% KCl, 15% CCl 2 nd 5% MgCl 2 c Men vlues in the sme row (corresponding to the sme prmeter) not followed y common letter differ significntly (P<.5). Sign.: Significnce; n.s.: not significnt; * (P<.5); *** (P<.1). et l., (21) noticed tht the slt mixture (NCl 13.5 g kg 1, KCl 4.2 g kg 1, CCl g kg 1, nd MgCl g kg 1 ) did not ffect the ph evolution throughout the processing. Tle 2 shows the minerl content of dry-cured lcón sumitted to four different slting tretments. With regrds to the nturl content of minerls in the lcón, the slt composition t the end of the ripening period inside the lcón is somehow reflected in the slt penetrtion nd diffusion through the lcón. A significnt reduction (P<.1) in the N content ws chieved through the prtil sustitution of NCl y the mixture of chloride slts employed during their production. In our study, the lcón smples sumitted to formultion I presented the highest mount of sodium ( mg 1 g 1 ), which ws similr to norml level for lcón with these chrcteristics (Lorenzo et l., (23). The prtil sustitution of sodium chloride y the mixture of chloride slts significntly (P<.1) reduced the sodium content nd incresed potssium, clcium nd mgnesium contents. However, lower concentrtions of C +2 nd Mg +2 were found in the lcón in reltion to the proportions of these chloride slts employed during their production. These findings re in greement with those otined y Aliño et l. (29) nd Armenteros et l. (29) who lso oserved the difficulty of divlent ctions to penetrte inside the muscle. This could e explined y the fct tht C +2 nd Mg +2 ctions hve higher chrge density (.5 nd.82 units of chrge/moleculr weight, respectively) tht would increse their difficulty to penetrte inside the lcón (Bles et l., 28) Effect of the slting tretments on voltile compounds The SPME technique is not normlly used for solute quntifictions, ut when exctly the sme extrction methodology is pplied, this technique llows for compring reltive mounts mong smples. A totl of 31 voltile compounds were detected in the hedspce of lcón t the end of the dry-ripening process. The compounds were grouped y chemicls nd their liner retention index (Tle 3), comprising 3 cids, 4 lcohols, 4 ldehydes, 2 esters, 15 hydrocrons, 2 ketones nd 1 furn. At the end of the process the voltile compound profile mintined the reltionship hydrocrons>ldehydes>lcohols> cids>ketones>furn>esters. Lorenzo et l. (214) lso reported tht hydrocrons were the most undnt compounds in previous study of drycured lcón. However, other studies found tht the most undnt group of voltile compounds TABLE 2. Minerl composition (ppm) of dry-cured lcón t the end of processing (men ± stndrd devition of four replictes) Slt formultions ppm I II III IV SEM Sign. N ±18.46 c ± ± ± *** K ± ±78.12 d 876.8± ±99.21 c *** C 9.35± ± ± ± *** Mg 35.4± ± ± ± * Slt formultions: tretment I: control, 1% NCl; tretment II: 5% NCl nd 5% KCl; tretment III: 45% NCl, 25% KCl, 2% CCl 2 nd 1% MgCl 2 ; tretment IV: 3% NCl, 5% KCl, 15% CCl 2 nd 5% MgCl 2 d Men vlues in the sme row (corresponding to the sme prmeter) not followed y common letter differ significntly (P<.5). Sign.: significnce: n.s.: not significnt; * (P<.5);***(P<.1). Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

5 Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening of dry-cured lcón 5 TABLE 3. Voltile compounds (AU 1 6 g 1 dry mtter) in the hedspce of dry-cured lcón slted with different slt formultions t the end of processing. Dt re the verge vlues of four replictes Slt formultions LRI R I II III IV Acetic cid 72 ms,lri ns Butnoic cid 883 ms,lri *** Nonnoic cid 137 ms,lri *** Totl cids * SEM Sign. 1-Pentnol 834 ms, lri * 1-Hexnol 925 ms, lri c c 2.59 *** 1-Octen-3-ol 195 ms, lri c c 3.36 ** Benzyl lcohol 117 ms,lri ns Totl lcohols c 6.44 *** Pentnl 736 ms,lri, s *** Hexnl 823 ms,lri, s c *** Heptnl 933 ms,lri, s c 1.29 ** Decnl 1347 ms,lri, s 3.92 c *** Totl ldehydes c *** Ethnol, 2-(2-utoxyethoxy)-, cette 1419 ms,lri ** 1,2,3-Propnetriol, dicette 1514 ms ** Totl esters *** Pentne, 2,3,4-trimethyl- 66 ms ns Heptne 7 ms,lri, s ns Pentne, 2,3,3-trimethyl- 76 ms,lri ** Octne 8 ms,lri, s ns Heptne, 3-methylene- 87 ms,lri *** Hexne, 3-ethyl- 86 ms ns Heptne, 2,2,4-trimethyl- 94 ms,lri *** Heptne, 2,5,5-trimethyl- 924 ms,lri *** Heptne, 2,2,4,6,6-pentmethyl- 998 ms,lri * 3-Ethyl-3-methylheptne 13 ms ** Decne, 2,6,7-trimethyl ms * Dodecne 12 ms,lri, s ns Undecne, 5-methyl- 127 ms,lri 5.63 c 4.77 c * Decne, 5-methyl-6-methylene ms,lri ns Tridecne 13 ms,lri, s ns Totl hydrocrons * 2-Butnone, 3-hydroxy- 765 ms,lri c * 2-Heptnone 94 ms,lri ** Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

6 6 R. Domínguez, P.E. Munekt, A. Cittdini nd J.M. Lorenzo TABLE 3 (continued) Slt formultions LRI R I II III IV SEM Sign. Totl ketones 2.43 c ** Furn, 2-pentyl- 19 ms,lri ns Totl compounds * Slt formultions: I: (1% NCl), II: (5% NCl nd 5% KCl), III: (45% NCl, 25% KCl, 2% CCl 2 nd 1% MgCl 2 ), IV: (3% NCl, 5% KCl, 15% CCl 2 nd 5% MgCl 2 ). Sign.: significnce; ns: not significnt; *P<.5; **P<.1; ***P<.1. -c Mens in the sme row not followed y common superscript letter differ significntly (P<.5; Duncn test); S.E.M.: Stndrd error of the men; AU: re units resulting of counting the totl ion chromtogrm (TIC) for ech compound; LRI: liner retention index clculted for DB-624 cpillry column (J&W scientific: 3 m.25 mm id, 1.4 μm film thickness) instlled on gs chromtogrph equipped with mss selective detector; R: Reliility of identifiction; LRI: voltiles identified y compring their LRI with those reported in the literture (Lorenzo nd Fonsec, 214; Lorenzo nd Domínguez, 214; Domínguez et l., 214); ms: mss spectrum greed with mss dtse (NIST5); s: mss spectrum nd retention time identicl to n uthentic stndrd. were lcohols (Wu et l., 215), esters (Bermúdez et l., 215; Gómez nd Lorenzo, 213; Lorenzo, 214; Lorenzo nd Fonsec, 214) or ldehydes (Armenteros et l., 212; Purriños et l., 211; Purriños et l., 212). These different results could e explined y the voltile extrction methods used, since the purge nd trp extrction nd the SPME technique offer potentilly different profiles of voltile compounds (Bermúdez et l., 215). In ddition, there re mny fctors tht ffect SPME fier performnce, such s the choice of sttionry phse nd the extrction conditions. The chnges in the most relevnt voltile compounds during lcón processing re shown in Figure 1. The production nd relese of the voltile compounds incresed throughout the dry-cured lcón processing from 82 AU 1 6 g 1 dry mtter in fresh met to 1164, 817, 873 nd 891 AU 1 6 g 1 DM t the end of dry-ripening of lcóns from formultions I, II, III nd IV, respectively. Our results re in greement with other studies with different met products, such s cecin (Lorenzo, 214), lcón (Lorenzo nd Fonsec, 214; Purriños et l., 212), dry-cured hm (Armenteros et l., 212; Bermúdez et l., 215), dry-cured loin (Lorenzo nd Crllo, 215) nd con (Wu et l., 215). The production of voltile compounds ws prticulrly high during the dry-ripening stge. This fct could e due to the increse in temperture nd reduction in moisture in the course of the process (Lorenzo nd Fonsec, 214). As mentioned ove, hydrocrons were the most undnt chemicl group t the end of the ripening process in dry-cured lcón. They represent 55, 49 nd 51% of the totl voltile compounds in lcóns from formultions I, III nd IV, respectively, nd 85% of the totl voltile compounds in lcóns from formultion II. In this study, heptne, 2,2,4,6,6-pentmethyl, ws the most undnt hydrocron in ll the tches (representing out 9% of totl hydrocrons), followed y decne, 2,6,7-trimethyl nd octne. These results gree with Bermúdez et l. (215) who reported tht the heptne, 2,2,4,6,6-pentmethyl ws the most importnt liphtic hydrocrons in dry-cured hms. Aliphtic hydrocrons with less thn ten crons tom rise minly from lipid oxidtion (Ruíz et l., 22), while those with longer chins could e ccumulted in the ft depots of the niml, proly from feeding. An increse in the totl mount of hydrocrons ws oserved during the process, from initil vlues of 72 AU 16 g 1 DM in fresh met to 65, 698, 432 nd 459 AU 1 6 g 1 DM t the end of the dry- ripening of smples from formultions I, II, III nd IV, respectively (Figure. 1). In the slting nd post-slting stges, the contents of hydrocrons decresed nd susequently incresed. This tendency ws previously descried in lcón (Purriños et l., 212). On the contrry, Armenteros et l.(212) reported tht hydrocrons incresed during the post-slting stge nd decresed in the finl stge of the process. In this study, the production of hydrocrons ws not ffected during the slting nd post-slting stges y the prtil replcement of NCl content y other chloride slts, ut their mounts incresed t different rtes up to the end of the dry-ripening stge. Furthermore, the totl content of hydrocrons ws significntly higher (P<.5) in cured lcóns from formultions I nd II thn those from III nd IV. This fct ws minly due to the significntly higher vlues (P<.5) of heptne, 2,2,4,6,6-pentmethyl, ut lso due to higher vlues (P<.1) of pentne, 2,3,3-trimethyl, heptne, 3-methylene, heptne, 2,2,4-trimethyl nd heptne, 2,2,5-trimethyl in formultions I nd II thn in the other ones. In this cse, NCl could hve contriuted to n incresed relese of these compounds. On the contrry, Armenteros et l. (212) Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

7 Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening of dry-cured lcón 7 Are Unitsx1 6 Are Unitsx Acids Processing dys c Ketones Processing dys c c Are Unitsx1 6 Are Unitsx c Alcohols Processing dys Aldehydes Processing dys c c Are Unitsx Hydrocrons Processing dys Are Unitsx Totl compounds Processing dys Slt formultion I: (1% NCl) Slt formultion II: (5% NCl nd 5% KCl) Slt formultion III: (45% NCl, 25% KCl, 2% CCl2 nd 1% MgCl2) Slt formultion IV: (3% NCl, 5% KCl, 15% CCl2 nd 5% MgCl2) FIGURE 1. Evolution of voltile compounds throughtout dry-cured lcón processing using different slting formultions. Error rs indicte the stndrd error for ech tretment. Different letters indicte significnt differences mong formultions (P<.5). Plotted vlues re the mens of four replictes. found higher quntities of rnched hydrocrons in hms with the replcement of NCl thn in the control tch (slted with 1% NCl). Despite the high content of these compounds, they proly hd low impct on flvor due to their reltively high odor thresholds (Domínguez nd Lorenzo, 214). In the present study, ldehydes represented out 35 5% of the totl voltile compounds in the lcóns from tches I, III nd IV nd 5.9% of the totl voltile compounds in lcóns from tch III. Regrding the ldehydes, hexnl, derived from the n-6 ftty cids such s linoleic nd rchidonic cids ws the most undnt (Węsiersk et l., 213). It represented etween 8% nd 95% of totl ldehydes. These results gree with those reported y Lorenzo et l. (214) nd Lorenzo nd Fonsec (214) who oserved tht hexnl ws the most undnt ldehyde in dry cured lcón nd it ws considered good indictor of the lipid oxidtion in this met product. Moreover, hexnl ws lso the most importnt ldehyde in dry-cured con (Wu et l., 215), cecin (Lorenzo, 214), hm (Armenteros et l., 212; Bermúdez et l., 215) nd dry-ripened chorizo (Gómez nd Lorenzo, 213). The high levels of stright chin ldehydes, such s pentnl, hexnl, heptnl nd decnl, indicted tht lipid oxidtion occurred ctively during the dry-curing process nd plyed very importnt role in the formtion of hedspce voltiles y cured met products (Wu et l., 215). The mount of ldehydes incresed from initil vlues of 6.45 AU 1 6 g 1 DM in the rw pieces to 626, 318 nd 299 AU 1 6 g 1 DM t the end of dryripening of lcóns sumitted to formultions I, III nd IV, respectively. These results were previously reported y Armenteros et l. (212) nd Lorenzo nd Crllo (215) who noticed tht totl ldehydes incresed during the process of dry-cured met products. However, in lcóns from formultion II, the vlues of ldehydes incresed until the end of the Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

8 8 R. Domínguez, P.E. Munekt, A. Cittdini nd J.M. Lorenzo 1 post-slting stge (85.15 AU 1 6 g DM) nd 1 then decresed in the finl stge (49.38 AU 1 6 g DM). These findings re in greement with those reported y Lorenzo et l. (214), Lorenzo (214) nd Lorenzo nd Fonsec (214) who noticed decresed during the finl stges. The decrese in ldehydes in lcóns sumitted to formultion II t the end of the process could e the reflection of their prticiption in other chemicl rections yielding other voltile or non-voltile compounds (Armenteros et l., 212). On the other hnd, hexnl showed differences (P<.1) mong the tches. The lcóns from formultion I hd the highest vlues (68.55 AU g DM) nd the lowest were presented y the lcóns 1 sumitted to formultion II (4.97 AU 1 6 g DM). The other 2 tches presented intermedited vlues (297.1 nd AU 1 6 g 1 DM for the lcóns from formultions III nd IV, respectively). Pentnl ws found in the smples sumitted to formultions I, III nd IV (vlues etween 12.5 nd AU 1 6 g 1 DM), while the highest vlues of heptnl were oserved in the lcóns sumitted to formultion IV (16.2 AU 1 6 g 1 DM) in comprison with the other tches (etween 6.46 nd AU 1 6 g 1 DM). The formultions I nd II lso presented low vlues of decnl. Armenteros et l. (212) nd Purriños et l. (212) lso found tht dry-cured products with high contents of NCl showed the highest mounts of hexnl. According to these uthors, the higher vlues of hexnl in lcóns sumitted to formultion I might e relted with the fct tht NCl could hve exerted pro-oxidnt effect. This result ws lso reported y Du nd Ahn (25) who noticed tht NCl (less thn 2%) ws pro-oxidnt in met nd met products. Another possile explntion could e tht the replcement of NCl y other slts ffects the degree of proteolysis in ripened mets s NCl inhiits muscle proteses (Grrido et l., 212), nd significnt reduction in such ions in the met systems generlly leds to more intense proteolysis (Estévez, 211). A lrge production of free mino cids nd peptides in lcóns from formultions II, III nd IV could hve contriuted to inhiiting lipid oxidtion nd, hence, the formtion of lipid derived voltiles such ldehydes. On the contrry, Andrés et l. (27) did not oserve vritions in the hexnl contents mong dry-cured hms with different slt contents. Aldehydes re known s the mjor contriutors to the unique flvor of drycured products due to their low odor thresholds (Bermúdez et l., 215). Alcohols were the third chemicl fmily fter the ripening period, they represented etween 4 nd 1% of the totl voltile compounds, nd four different lcohols were identified: 1-pentnol, 1-hexnol, 1-octen-3-ol nd enzyl lcohol. These compounds hve lso een detected in other dry-cured met products (Bermúdez et l., 215; Lorenzo et l., 214; Purriños et l., 212). Among the lcohols, in ll the tches, 1-octen-3-ol ws the most undnt nd represented out 4% of the totl lcohols. Our results gree with those reported y Bermúdez et l. (215), Lorenzo et l. 214 nd Lorenzo nd Fonsec (214), who found tht the most undnt lcohol t the end of the dry-ripened stge ws 1-octen-3-ol. The formtion nd relese of lcohols ws ffected from the eginning y the processing time, s well s y the formultion. In fresh met lcohols were not detected, nd they incresed during cold stges. After the post-slting stge the vlues of lcohols were 131.2, 64.4, 37.9 nd 43.4 AU 1 6 g 1 DM in lcóns from formultion I, II, III nd IV, respectively. Then, totl lcohols of the smples from formultions I nd II grdully declined to the end of the process, while in smples sumitted to formultions III nd IV incresed to the end of the process (Figure. 1). The mount of totl lcohols ws significntly (P<.5) higher in lcóns from formultion IV (93.9 AU 1 6 g 1 DM), followed y lcóns sumitted to formultions I nd III (64.8 nd 63.9 AU 1 6 g 1 DM) nd finlly the lcóns from formultion II (35.8 AU 1 6 g 1 DM). The smples sumitted to formultion IV presented the higher vlues of 1-octen-3-ol, 1-pentnol nd 1-hexnol thn the smples from formultions I nd II. The intermedite vlues were oserved in smples from formultion III. Our results re in greement with Armenteros et l. (212), who found the highest mounts in the smples with replcement of NCl. This result proly ws due to more intense chemicl reduction of corresponding ldehydes y microil enzymes in lcóns sumitted to tretment IV. NCl is known to hve ntimicroil ctivity, nd prtil replcement could explin more intense microil growth nd higher production of these compounds. It is in greement with reported y Lorenzo et l. (215) in previous study, who found tht lcóns from formultions III nd IV presented the highest counts of totl vile counts, slt tolernt flor nd yests. In contrst, Purriños et l. (212) found tht the lcóns with high slt content hd higher mount of lcohols thn in lcóns with reduced slt content. Only three cids were detected through the mnufcture process of dry-cured lcón. Butnoic cid ws the most undnt t the end of the process representing out 8 9% of totl cids. These findings re in greement with the study of Bermúdez et l. (215) in dry-cured hms. However, other uthors found tht cetic cid ws the min cid detected in dry-cured products (Lorenzo et l., 214; Wu et l., 215). During cold stges, the genertion of cids ws ffected y prtil replcement of NCl y other slts. After post-slting stge, the tches I nd II presented higher (P<.5) vlues of cids (17.3 nd Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

9 Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening of dry-cured lcón AU 1 6 g 1 DM, respectively) thn tches III nd IV (9.9 nd 8.7 AU 1 6 g 1 DM, respectively). Then, the evolution of cids ws different depending on the tches; in the smples sumitted to formultions I, II nd III the cid content incresed to the finl of dry-ripened process. However, the cid content of the lcóns from tch II decresed t the end of the process (Figure. 1) nd is in greement with those reported y Lorenzo nd Fonsec (214) who lso found tht the cids content decresed fter post-slting stge. At the end of the finl stge, were not found differences mong smples sumitted to formultions I, II nd III (19.6, 22. nd 24.9 AU 1 6 g 1 DM, respectively), while the smples from tch IV showed significntly (P<.5) lower vlues (5.78 AU 1 6 g 1 DM) thn the other tches. These differences were minly relted to the differences in utnoic cid content (15.6, 2.9, 22.5 nd 5.78 AU 1 6 g 1 DM for smples from formultions I, II, III nd IV, respectively). In this study, two ketones were detected in the hedspce of lcón. The most undnt ketone ws 2-utnone, 3-hydroxy representing out 7 75% of totl ketones. In contrst, Bermúdez et l. (215) nd Lorenzo nd Fonsec(214)reported tht 2-heptnone ws the most undnt ketone in dry-cured hm nd dry-cured lcón, respectively, while Wu et l.(215) noticed tht 2-utnone nd 2-utnedione were the predominnt ketones in con. At the end of the processing, lcóns sumitted to formultion I hd significntly (P<.5) higher levels of ketones thn those from the other formultions. Lcóns sumitted to formultion III presented 1 the highest vlues of 2-heptnone (5.61 AU 1 6 g DM), while the vlues of 2- utnone, 3-hydroxy were significntly (P<.5) higher in the lcóns from tretment I thn from the other formultions. Our results re in greement with those reported y Armenteros et l. (212), who found the highest vlues of 2-utnone, 3-hydroxy in control dry-cured hms (slted with 1% NCl) thn in dry-cured hms with slt replcement. Only furn, 2-pentyl, ws detected fter the dryripening process (vlues etween 3.8 nd 6.1 AU 1 6 g 1 DM) nd it did not show differences mong tretments. Furn, 2-pentyl, hs een found in other dry-cured met products mnufctured from whole pieces (Bermúdez et l., 215; Lorenzo et l., 214; Lorenzo nd Crllo, 215). This furn is noncroxylic compound derived from linoleic cid nd other n-6 ftty cids, with reltively low threshold nd vegetle romtic note (Fy nd Brevrd, 25). Finlly, esters were only detected in smples from formultions I nd II, ut their mounts were very low (2.79 nd 1.85 AU 1 6 g 1 DM in the lcóns sumitted to formultions I nd II, respectively), nd they represented less thn.2% of the totl voltile compounds. Esters hve low olfction threshold vlues. However, tking into ccount tht the smples hve very low vlues of these compounds, it cn e considered tht they do not contriute to the rom of lcón. In ddition, in previous study (Lorenzo et l., 215), the sensory nlysis showed tht the pnellists gve the highest scores of intensity odor to lcóns slted with 1% NCl (formultion I) nd the lowest vlues were oserved in lcóns slted with 5% NCl nd 5% KCl (formultion II). As discussed ove, the odor of lcóns not only depends on the mount of voltile compounds, ut lso for their threshold. However, the lcóns from formultion I, which hd the highest mount of totl voltile compounds lso presented the highest scores of odor intensity ccording to Lorenzo et l. (215), while the lcóns from formultion II hd the lowest vlues of totl voltile compounds nd odor intensity (Lorenzo et l., 215). Therefore, in this cse it seems tht the mount of totl voltile compounds ws directly relted to odor intensity. 4. CONCLUSIONS The formtion of the voltile compounds significntly incresed during the dry-curing process, prticulrly during the dry-ripening stge. The replcement of NCl y other slts influenced the formtion of the mjority of voltile compounds. At the end of processing, the control smples (slted with 1% of NCl) showed the highest vlues of totl voltile compounds. This fct is minly due to higher vlues of hexnl nd totl ldehydes in this tch thn in the other ones. Therefore, NCl cts s pro-oxidizing nd soluilizing gent, incresing the reltive levels of voltile compounds from lipid oxidtion, mong others. The results otined in this study indicte tht prtil NCl replcement y other chloride slts hs n impct on the formtion of voltile compounds in dry-cured lcón. Finlly, the odor intensity ws directly relted to the mount of totl voltile compounds. ACKNOWLEDGEMENTS The uthors re grteful to The Xunt de Glici (The Regionl Government) (Project FEADER 212/45) for finncil support. Specil thnks go to GISVA, S.A. (Arteixo, A Coruñ) for the lcón smples supplied for this reserch. REFERENCES Aliño M, Gru R, Bigts D, Brt J. 29. Influence of sodium replcement on the slting kinetics of pork loin. J. Food Eng. 95, jfoodeng Andrés AI, Cv R, Ventns S, Muriel E, Ruiz J. 27. Effect of slt content nd processing conditions on voltile compounds formtion throughout the ripening of Ierin hm. Eur. Food Res. Technol. 225, org/1.17/s z. Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

10 1 R. Domínguez, P.E. Munekt, A. Cittdini nd J.M. Lorenzo Armenteros M, Aristoy M, Brt J, Toldrá F. 29. Biochemicl chnges in dry-cured loins slted with prtil replcements of NCl y KCl. Food Chem. 117, org/1.116/j.foodchem Armenteros M, Aristoy MC, Brt JM, Toldrá F Biochemicl nd sensory chnges in dry-cured hm slted with prtil replcements of NCl y other chloride slts. Met Sci. 9, metsci Armenteros M, Toldrá F, Aristoy MC, Ventns J, Estévez M Effect of the prtil replcement of sodium chloride y other slts on the formtion of voltile compounds during ripening of dry-cured hm. J. Agric. Food Chem. 6, Assocition of Officil Anlyticl Chemistry (AOAC) 25. Officil methods of nlysis of AOAC Interntionl (17th ed.). Mrylnd, USA. Bermúdez R, Frnco D, Crllo J, Lorenzo JM Influence of type of muscle on voltile compounds throughout the mnufcture of Celt dry-cured hm. Food Sci. Technol. Int. 21, Bles E, Aliño M, Brt JM, Gru R, Toldrá F, Pgán MJ. 28. Microiology nd physico-chemicl chnges of dry-cured hm during the post-slting stge s ffected y prtil replcement of NCl y other slts. Met Sci. 78, Domínguez R, Gómez M, Fonsec S, Lorenzo JM Influence of therml tretment on formtion of voltile compounds, cooking loss nd lipid oxidtion in fol met. LWT-Food Sci. Technol. 58, org/1.116/j.lwt Du M, Ahn DU. 25. Mechnism of lipid peroxidtion in met nd met products A review. Food Sci. Biotechnol. 14, EFSA 25.Opinion of the scientific pnel on dietetic products, nutrition nd llergies on request from the commission relted to the tolerle upper intke level of sodium (Request N EFSA-Q-23 18). The EFSA J. 29, Estévez M Protein cronyls in met systems: A review. Met Sci. 89, metsci Fy LB, Brevrd H. 25. Contriution of mss spectrometry to the study of the Millrd rection in food. Mss Spectrom Rev. 24, Grrido R, Domínguez R, Lorenzo JM, Frnco I, Crllo J Effect of the length of slting time on the proteolytic chnges in dry-cured lcón during ripening nd on the sensory chrcteristics of the finl product. Food Control 25, Gimeno O, Astisrán I, Bello J Influence of prtil replcement of NCl with KCl nd CCl 2 on texture nd colour of dry fermented susges. J. Agric. Food Chem. 47, Gómez M, Lorenzo JM Effect of ft level on physicochemicl, voltile compounds nd sensory chrcteristics of dry-ripened chorizo from Celt pig reed. Met Sci. 95, IBM Corp. 21.IBM SPSS sttistics for Windows, version 19.. New York, NY, USA. Lorenzo JM, Prieto B, Crllo J, Frnco I. 23.Compositionl nd degrdtive chnges during the mnufcture of drycured lcón. J. Sci. Food Agric. 83, dx.doi.org/1.12/jsf Lorenzo JM, Grcí-Fontán MC, Frnco I, Crllo J. 28. Biochemicl chrcteristics of dry-cured lcón ( Spnish trditionl met product) throughout the mnufcture, nd sensoril properties of the finl product.effect of some dditives. Food Control 19, org/1.116/j.foodcont Lorenzo JM Chnges on physico-chemicl, texturl, lipolysis nd voltile compounds during the mnufcture of dry-cured fol cecin. Met Sci. 96, dx.doi.org/1.116/j.metsci Lorenzo JM, Domínguez R Cooking losses, lipid oxidtion nd formtion of voltile compounds in fol met s ffected y cooking procedure. Flvour Frg. J. 29, Lorenzo JM, Fonsec S Voltile compounds of Celt drycured lcón s ffected y cross-reeding with Duroc nd Lndrce genotypes. J. Sci. Food Agric. 94, Lorenzo JM, Frnco D, Crllo J Effect of the inclusion of chestnut in the finishing diet on voltile compounds during the mnufcture of dry-cured Lcón from Celt pig reed. Met Sci. 96, metsci Lorenzo JM, Bermúdez R, Domínguez R, Guiotto A, Frnco D, Purriños L Physicochemicl nd microil chnges during the mnufcturing process of dry-cured lcón slted with potssium, clcium nd mgnesium chloride s prtil replcement for sodium chloride. Food Control 5, foodcont Lorenzo JM, Crllo J Chnges in Physico-Chemicl properties nd Voltile Compounds throughout the Mnufcturing Process of Dry-cured fol Loin. Met Sci. 99, Officil Journl of the Europen Communities 21.Commission Regultion (EC) No 898/21, of 7 My 21. L 126, Vol. 44. pp. 18. Purriños L, Bermúdez R, Frnco D, Crllo J, Lorenzo JM Development of Voltile Compounds during the Mnufcture of Dry-Cured Lcón, Spnish Trditionl Met Product.J. Food Sci. 76, org/1.1111/j x. Purriños L, Bermúdez R, Temperán S, Frnco D, Crllo J, Lorenzo JM Influence of slt content nd processing time on sensory chrcteristics of cooked lcón. Met Sci. 87, Purriños L, Frnco D, Crllo J, Lorenzo JM Influence of the slting time on voltile compounds during the mnufcture of dry-cured pork shoulder lcón. Met Sci. 92, Purriños L, Grcí-Fontán MC, Crllo J, Lorenzo JM Study of the counts, species nd chrcteristics of the yest popultion during the mnufcture of dry-cured lcón. Effect of slt level. Food Microiol. 34, dx.doi.org/1.116/j.fm Ruíz J, Muriel E, Ventns J. 22. The flvour of Ierin hm,in Toldrá F. (Ed.)Reserch dvnces in the qulity of met nd met products. Trivndrum, Indi, pp Węsiersk E, Szołtysik M, Rk L Physico-chemicl, iochemicl nd microiologicl properties of trditionl Polish pork fermented products during ripening. Food Bioprocess Tech. 6, s WHO/FAO (World Helth Orgniztion/Food, Agriculture Orgniztion) 23.Diet, nutrition nd the prevention of chronic diseses. WHO Technicl Report Series 916.World Helth Orgniztion, Genev, Switzerlnd, 149. Wu H, Zhng Y, Long M, Tng J, Yu X, Wng J, Zhng J Proteolysis nd sensory properties of dry-cured con s ffected y the prtil sustitution of sodium chloride with potssium chloride. Met Sci. 96, dx.doi.org/1.116/j.metsci Wu H, Zhung H, Zhng Y, Tng J, Yu X, Long M, Zhng J Influence of prtil replcement of NCl with KCl on profiles of voltile compounds in dry-cured con during processing. Food Chem. 172, org/1.116/j.foodchem Znrdi E, Ghidini S, Conter M, Inieri A. 21. Minerl composition of Itlin slmi nd effect of NCl prtil replcement on compositionl, physico-chemicl nd sensory prmeters. Met Sci. 86, org/1.116/j.metsci Grss Aceites 67 (2), April June 216, e128. ISSN-L: doi:

Evaluation of Yogurt with Enhanced Cysteine Content

Evaluation of Yogurt with Enhanced Cysteine Content Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine

More information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian Journal of Food and Agro-Industry ISSN Available online at As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics

More information

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA

More information

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS 2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde

More information

ScienceDirect. Development of a method for manufacturing noodles from finger millet

ScienceDirect. Development of a method for manufacturing noodles from finger millet Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing

More information

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United

More information

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston

More information

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453. The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies

More information

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014 Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some

More information

How to get the best eating quality of pork

How to get the best eating quality of pork The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking

More information

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The

More information

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling

More information

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde

More information

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción

More information

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level

More information

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates REPORT TO THE STAPLEDON MEMORIAL TRUST Ensiling chrcteristics nd eroic stility of temperte grsses contining different concentrtions of wter solule crohydrtes Aner A. Rodríguez-Crís Deprtment of Animl Science,

More information

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD

More information

Food Research International

Food Research International Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred

More information

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM Texs Agriculturl Experiment Sttion, Corpus Christi, TX, nd Michel nd Wlter Kuck Frm, Lvc County, 1999 Roy D. Prker, Emil D.

More information

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits Current Science Interntionl Volume : 06 Issue : 03 July-Sept. 2017 Pges: 491-500 Influence of some sfety post-hrvest tretments on fruit qulity nd storility of Guv fruits 1 Ftm K. M. Shn nd 2 Ahmed M. S.

More information

Cluster-zone leaf removal refers to deliberate removal of selected

Cluster-zone leaf removal refers to deliberate removal of selected Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of

More information

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Effect of oak barrel type on the volatile composition of wine: Storage time optimization LWT 39 (26) 199 25 www.elsevier.com/locte/lwt Effect of ok rrel type on the voltile composition of wine: Storge time optimiztion Teres Grde Cerd n, Crmen Ancı n-azpilicuet Deprtment of Applied Chemistry,

More information

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453 The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies

More information

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis Biocontrol of powdery mildew Coloniztion of chsmotheci of grpevine powdery mildew y Ampelomyces quisqulis Drio Angeli, Frnc Vlentini, Chir Msiero, Oscr Giovnnini, Ilri Pertot Fondzione Edmund Mch, S.Michele

More information

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA

More information

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d Avola Wine

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d Avola Wine Influence of Soil Slinity on Sensory Chrcteristics nd Voltile Arom Compounds of Nero d Avol Wine Antonio Sccco, 1 Antonell Verzer, 2 * Crmel M. Lnz, 1 Antonio Sprcio, 3 Giuseppe Genn, 3 Slvtore Rimondi,

More information

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,

More information

Research Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Research Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features Interntionl Journl of Food Science Volume 2013, Article ID 968020, 6 pges http://dx.doi.org/10.1155/2013/968020 Reserch Article Chemometrics of Whet Composites with Hemp, Teff, nd Chi Flour: Comprison

More information

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects

More information

Archived at

Archived at Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger

More information

Journal of Chemical and Pharmaceutical Research, 2017, 9(9): Research Article

Journal of Chemical and Pharmaceutical Research, 2017, 9(9): Research Article Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2017, 9(9):135-139 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 The Identification and Quantitation of Thymol and

More information

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch

More information

Table 1: Experimental conditions for the instrument acquisition method

Table 1: Experimental conditions for the instrument acquisition method PO-CON1702E The Comparison of HS-SPME and SPME Arrow Sampling Techniques Utilized to Characterize Volatiles in the Headspace of Wine over an Extended Period of Time Pittcon 2017 1430-11P Alan Owens, Michelle

More information

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd

More information

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions Journl of Advnces in Microiology 2(3): 1-7, 2017; Article no.jamb.33152 SCIENCEDOMAIN interntionl www.sciencedomin.org Microiologicl Chrcteristics of White Cheese (Gin yd) Mnufctured under Trditionl Conditions

More information

Abhijit Mishra, Samir Kumar Sarkar, Subhasish Ray and Sudipto Haldar

Abhijit Mishra, Samir Kumar Sarkar, Subhasish Ray and Sudipto Haldar Veterinry World, EISSN: 2231-0916 Aville t www.veterinryworld.org/vol.6/sept-2013/21.pdf RESEARCH ARTICLE Open Access Effects of prtil replcement of soyen mel with rosted gur korm nd supplementtion of

More information

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

INTERNATIONAL JOURNAL OF FOOD ENGINEERING INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce

More information

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl

More information

Timing of partial defoliation affects carbohydrate

Timing of partial defoliation affects carbohydrate SHORT COMMUNICATION Timing of prtil defolition ffects crohydrte concentrtion of vegettive tissues nd concentrtion of phenolics in erries of potted De Chunc (Vitis sp.) grpevines Justine E. Vnden Heuvel

More information

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction

More information

Optimized wine quality potential through fruit-zone management practices in red varieties

Optimized wine quality potential through fruit-zone management practices in red varieties Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove

More information

2014 Sunflower Planting Date Trial

2014 Sunflower Planting Date Trial 214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t

More information

Solid Phase Micro Extraction of Flavor Compounds in Beer

Solid Phase Micro Extraction of Flavor Compounds in Beer Solid Phase Micro Extraction of Flavor Compounds in Beer ANNE JUREK Low Level Detection of Trichloroanisole in Red Wine Application Note Food/Flavor Author Anne Jurek Applications Chemist EST Analytical

More information

Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks

Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks Advnces in Economics, Business nd Mngement Reserch, volume 28 1st Interntionl Conference on Tourism Gstronomy nd Tourist Destintion (ICTGTD 2016) Crckers Mde of Green Mussel Shells Sustitution s High Clcium

More information

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.

More information

Rudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017

Rudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017 Rudd Report UCONNRUDDCENTER.ORG August 2017 Are Fst-Food Resturnts Keeping Their Promises to Offer Helthier Kids Mels? AUTHORS: Jennifer Hrris, PhD, MBA Mi Hyry, MPA Nicole Seymour, MSW Yoon-Young Choi,

More information

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2):

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2): Kucuker nd Ozturk Afr J Trdit Complement Altern Med. (2015) 12(2):114-119 http://dx.doi.org/10.4314/jtcm.v12i2.17 THE EFFECTS OF AMINOETHOXYVINYLGLYCINE AND METHYL JASMONATE ON BIOACTIVE COMPOUNDS AND

More information

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance. Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion

More information

Effect of EDTA and Lysozyme on the Antimicrobial Activity of Ovotransferrin against Listeria monocytogenes

Effect of EDTA and Lysozyme on the Antimicrobial Activity of Ovotransferrin against Listeria monocytogenes Animl Inustry Report AS 656 ASL R2495 2010 Effect of EDTA n Lysozyme on the Antimicroil Activity of Ovotrnsferrin ginst Listeri monocytogenes Kyung Yuk Ko Iow Stte University Aurey F. Menonc Iow Stte University

More information

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002 South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J

More information

One class classification based authentication of peanut oils by fatty

One class classification based authentication of peanut oils by fatty Electronic Supplementary Material (ESI) for RSC Advances. This journal is The Royal Society of Chemistry 2015 One class classification based authentication of peanut oils by fatty acid profiles Liangxiao

More information

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology

More information

EFFECT OF DIFFERENT PROPAGULE TYPES, GROWING MEDIA AND ROOTING HORMONES ON INITIAL SPROUTING OF THE MEDICINAL PLANT CYPERUS ROTUNDUS L.

EFFECT OF DIFFERENT PROPAGULE TYPES, GROWING MEDIA AND ROOTING HORMONES ON INITIAL SPROUTING OF THE MEDICINAL PLANT CYPERUS ROTUNDUS L. Cey. J. Sci. (Bio. Sci.) Vol. 30,2002,165-178 165 EFFECT OF DIFFERENT PROPAGULE TYPES, GROWING MEDIA AND ROOTING HORMONES ON INITIAL SPROUTING OF THE MEDICINAL PLANT CYPERUS ROTUNDUS L. K.K.S.K. De Alwis,

More information

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods

More information

Indicate (X) client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. FINAL REPORT FOR 2011/12

Indicate (X) client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. FINAL REPORT FOR 2011/12 Finl report 1 CFPA Cnning Fruit Producers Assoc. Sumit to: Wiehhn Victor Tel: +27 (0)21 872 1501 inmk@mwe.co.z SAAPPA / SASPA / SAT Fruitgro Science Sumit to: Louise Lieenerg Tel: +27 (0)21 882 8470/1

More information

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet

More information

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen

More information

Separation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries

Separation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries Sunlight nd Temperture Effects on Merlot Berries 171 Seprtion of Sunlight nd Temperture Effects on the Composition of Vitis vinifer cv. Merlot Berries S.E. Spyd, 1 * J.M. Trr, 2 D.L. Mee, 1 nd J.C. Ferguson

More information

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge

More information

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L. Hindwi Journl of Food Qulity Volume 217, Article ID 86834, 9 pges https://doi.org/.11/217/86834 Reserch Article Gur Gum s n Edile Coting for Enhncing Shelf-Life nd Improving Posthrvest Qulity of Rom Tomto

More information

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting

More information

Analytical Report. Volatile Organic Compounds Profile by GC-MS in Clove E-liquid Flavor Concentrate. PO Box 2624 Woodinville, WA 98072

Analytical Report. Volatile Organic Compounds Profile by GC-MS in Clove E-liquid Flavor Concentrate. PO Box 2624 Woodinville, WA 98072 Millis Scientific, Inc 6400 Baltimore National Pike #201 Baltimore MD 21228 Telephone: 877-844-2635 Email: info@millisscientific.com Title Report No. Analytical Report Volatile Organic Compounds Profile

More information

Solid Phase Micro Extraction of Flavor Compounds in Beer

Solid Phase Micro Extraction of Flavor Compounds in Beer Solid Phase Micro Extraction of Flavor Compounds in Beer ANNE JUREK Reducing Carryover in Environmental Water Samples Application Note Environmental Author Anne Jurek Applications Chemist EST Analytical

More information

A.M. Jordão *, A.C. Correia

A.M. Jordão *, A.C. Correia Reltionship Between Antioxidnt Cpcity, Pronthocynidin nd Anthocynin Content During Grpe Mturtion of Tourig Ncionl nd Tint Roriz Grpe Vrieties A.M. Jordão *, A.C. Correi Polytechnic Institute of Viseu,

More information

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:

More information

Relationship between fermentation behaviour, measured with a 3D vision Structured Light technique, and the internal structure of bread.

Relationship between fermentation behaviour, measured with a 3D vision Structured Light technique, and the internal structure of bread. Reltionship between fermenttion behviour, mesured with 3D vision Structured Light technique, nd the internl structure of bred. Smuel Verdú 1*, Eugenio Ivorr 2, Antonio J. Sánchez 2, Jose M. Brt 1, Rúl

More information

Food Chemistry 121 (2010) Contents lists available at ScienceDirect. Food Chemistry. journal homepage:

Food Chemistry 121 (2010) Contents lists available at ScienceDirect. Food Chemistry. journal homepage: Food Chemistry () 9 9 Contents lists ville t ScienceDirect Food Chemistry journl homepge: www.elsevier.com/locte/foodchem An ssessment of the effects of wine voltiles on the perception of tste nd stringency

More information

Relationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality

Relationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality Reltionship Between Microclimtic Dt, Arom omponent oncentrtions nd Wine Qulity Prmeters in the Prediction of Suvignon blnc Wine Qulity J. Mris, F. litz 2 nd P. D. Hsbroek3 1) AR lnfruiiec-nietvoorbij,

More information

*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri

*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length

More information

Research Note Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages

Research Note Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages Reserch Note Reltionship etween Skin Brek Force nd Anthocynin Extrctility t Different Ripening Stges Luc Rolle, 1 * Frizio Torchio, 2 Giuseppe Zepp, 1 nd Vincenzo Geri 3 Astrct: The extrctility of nthocynins

More information

The pear cultivars Spadona and Coscia produce

The pear cultivars Spadona and Coscia produce Journl of Horticulturl Science & Biotechnology (7) 82 () 83 87 Plnt growth regultors increse the fruit size of Spdon nd Cosci pers (Pyrus communis) in wrm climte By RAPHAEL A. STERN 1 *, ISRAEL DORON 2

More information

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing Interntionl Journl of Food Science nd Technology 2017, 52, 635 643 635 Originl rticle The effect of clcium chloride nd clcium lctte pretretment concentrtion on pech cell integrity fter high-pressure processing

More information

International Journal of PharmTech Research CODEN (USA): IJPRIF, ISSN: Vol.8, No.4, pp , 2015

International Journal of PharmTech Research CODEN (USA): IJPRIF, ISSN: Vol.8, No.4, pp , 2015 Interntionl Journl of PhrmTech Reserch CODEN (USA): IJPRIF, ISSN: 0974-4304 Vol.8, No.4, pp 551-557, 2015 Anlysis of Totl Protein nd Non Protein Nitrogen in Wter nd Met (Cocos Nucifer L.) by using Kjeldhl

More information

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality Effect of Cross-Linked Resistnt Strch on Whet Tortill Qulity J. N. Alviol, 1 T. Jondiko, 1 nd J. M. Awik 1,2 ABSTRACT Cerel Chem. 87(3):221 225 Resistnt strch (RS) ingredients re n ttrctive option to increse

More information

Food Allergy Among Children in the United States

Food Allergy Among Children in the United States ARTICLES Food Allergy Among Children in the United Sttes AUTHORS: Amy M. Brnum, MSPH nd Susn L. Lukcs, MSPH, DO Infnt, Child, nd Women s Helth Sttistics Brnch, Ntionl Center for Helth Sttistics, Centers

More information

Analytical Report. Volatile Organic Compounds Profile by GC-MS in Cupcake Batter Flavor Concentrate

Analytical Report. Volatile Organic Compounds Profile by GC-MS in Cupcake Batter Flavor Concentrate Millis Scientific, Inc 6400 Baltimore National Pike #201 Baltimore MD 21228 Telephone: 877-844-2635 Email: info@millisscientific.com Title Analytical Report Report No. 042216-001-6 Issue Date April 22,

More information

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1 HS920 Erly-Mturing Sweet Ornges: Reserch Updte on Erlygold, Itori, Ruy, nd Westin Sweet Ornges 1 Willim S. Cstle nd Jmes J. Ferguson 2 Erlygold, Itori, Ruy, nd Westin re new sweet ornge selections with

More information

Maejo International Journal of Science and Technology

Maejo International Journal of Science and Technology Mejo Int. J. Sci. Technol. 2011, 5(03), 365-373 Communiction Mejo Interntionl Journl of Science nd Technology ISSN 1905-7873 Aville online t www.mijst.mju.c.th Sunlight-stimulted phenyllnine mmoni-lyse

More information

Article. Discrimination of Commercial Roasted and Ground Coffees According to Chemical Composition. Romilaine M. N. de Souza and Marta T.

Article. Discrimination of Commercial Roasted and Ground Coffees According to Chemical Composition. Romilaine M. N. de Souza and Marta T. Article J. Brz. Chem. Soc., Vol. 23, No. 7, 1347-1354, 2012. Printed in Brzil - 2012 Sociedde Brsileir de Químic 0103-5053 $6.00+0.00 A Discrimintion of Commercil Rosted nd Ground Coffees According to

More information

VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES

VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES Thesis submitted to Pondicherry University for the wrd of the degree DOCTOR OF PHILOSOPHY in FOOD SCIENCE AND NUTRITION By S. UMA MAHESWARI

More information

Somchai Rice 1, Jacek A. Koziel 1, Anne Fennell 2 1

Somchai Rice 1, Jacek A. Koziel 1, Anne Fennell 2 1 Determination of aroma compounds in red wines made from early and late harvest Frontenac and Marquette grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography mass spectrometry

More information

Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines

Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines Influence of Fermenttion on Properties of Semillon nd Shirz Wines 235 Influence of Fermenttion Temperture on Composition nd Sensory Properties of Semillon nd Shirz Wines Andrew Reynolds, 1* Mrgret Cliff,

More information

Volume 2, ISSN (Online), Published at:

Volume 2, ISSN (Online), Published at: SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel

More information

Bank of Japan Review. Innovation in Retail Payment Services in Major Economies. November Introduction 2014-E-3

Bank of Japan Review. Innovation in Retail Payment Services in Major Economies. November Introduction 2014-E-3 Bnk of Jpn Review 2014-E-3 Innovtion in Retil Pyment Services in Mjor Economies Retil Pyment Systems Group Pyment nd Settlement Systems Deprtment Novemer 2014 Mjor economies hve emrked on vrious innovtive

More information

Garlic Sprouts Grown Indoors at Kitchen Sites

Garlic Sprouts Grown Indoors at Kitchen Sites Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,

More information

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality.

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality. Effect of KN 3 Spry to Flowering Mngo Trees on Fruit Retention, Fruit Size, Tree Yield, nd Fruit Qulity. Steven. Oosthuyse Merenslry Tuhno!ogim! 5 ervicej, P.. ox 14, Duive!sk!oof 835, South fric In South

More information

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)

More information

Proximate Composition of Two Sea Cucumber Species Holothuria pavra and Holothuria arenicola in Persian Gulf

Proximate Composition of Two Sea Cucumber Species Holothuria pavra and Holothuria arenicola in Persian Gulf Avilble online t www.scholrsreserchlibrry.com Annls of Biologicl Reserch, 212, 3 (3):135-1311 (http://scholrsreserchlibrry.com/rchive.html) ISSN 976-1233 CODEN (USA): ABRNBW Proximte Composition of Two

More information

Consumer evaluation of cold smoked fat in beef sausages

Consumer evaluation of cold smoked fat in beef sausages Interntionl Food Reserch Journl 23(4): 1782-1786 (2016) Journl homepge: http://www.ifrj.upm.edu.my Consumer evlution of cold smoked ft in beef susges Mrtinez, C.C. nd * Mchdo, T.J. Deprtment of Animl,

More information

Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products)

Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) The target compound to be determined is coumaphos. 1. Instruments Gas chromatograph-flame thermionic detector (GC-FTD)

More information

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 Beef Cttle Reserh 2008 PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 J. P. Groel, M. E. Dikemn, M. C. Hunt, nd G. A. Milliken 2 Introdution Severl met

More information

MACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE)

MACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE) MACLIT INDICATO INDICATO FEATUES The Mclit indictor is operted y the electromgnetic polrity inversion method. The sttus is displyed y rotting the disply prt. The SS nd MS types hve uilt-in LED for night

More information

Volume : 07 Issue :01 Jan.-Mar Pages:

Volume : 07 Issue :01 Jan.-Mar Pages: Middle Est Journl of Applied Sciences Volume : 07 Issue :01 Jn.-Mr. 2017 Pges: 162-167 Studies on the Impct of Successive Sprys with ertin Insecticides on Whitefly nd Aphids Infesting Roselle Plnts nd

More information

The determination of iron in grapes and their alcoholic

The determination of iron in grapes and their alcoholic OLALLA ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 83, NO. 1, 2000 189 RESIDUES AND TRACE ELEMENTS Optimized Determintion of Iron in Grpe Juice, Wines, nd Other Alcoholic Beverges by Atomic Absorption Spectrometry

More information

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Pkistn J. Agric. Res. Vol. 9 No1, 016 RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Doult Big*, Fid Mohmmd Asi*, Hi Ahmed*,

More information

Archives 2016 vol *

Archives 2016 vol * August 30, 2016 Archives 2016 vol.1 1-9 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CONTENT OF POLYPHENOLS OBTAINED FROM TEA (Cmelli Sinensis) OF FOUR BRANDS SOLD IN COLOMBIA BY EXTRACTION AT ROOM TEMPERATURE

More information

J. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS

J. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS J. //«/. Brew., My-June, 19, Vol. 82, pp. 149-3 149 ACTOS ESPONSIBLE O THE DECEASE IN ph DUING BEE EMENTATIONS By N. Coote nd B. H. Kirsop (Brewing Industry eserch oundtion. Nutfield, edhill, Surrey, Englnd)

More information

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus Mycobiology 31(3): 145-150 (2003) Copyright 2003 by The Koren Society of Mycology Chrcteriztion of Fruitbody Morphology on Vrious Environmentl Conditions in Pleurotus ostretus Kb-Yeul Jng, Chng-Sung Jhune,

More information

EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE

EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE By ROSALIA GARCIA TORRES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT

More information

Somchai Rice 1, Jacek A. Koziel 1, Jennie Savits 2,3, Murlidhar Dharmadhikari 2,3 1 Agricultural and Biosystems Engineering, Iowa State University

Somchai Rice 1, Jacek A. Koziel 1, Jennie Savits 2,3, Murlidhar Dharmadhikari 2,3 1 Agricultural and Biosystems Engineering, Iowa State University Pre-fermentation skin contact temperatures and their impact on aroma compounds in white wines made from La Crescent grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography

More information