Paper Search Console

Home Search Page About Contact

Journal Title

Title of Journal: Eur Food Res Technol

Search In Journal Title:

Abbravation: European Food Research and Technology

Search In Journal Abbravation:

Publisher

Springer-Verlag

Search In Publisher:

ISSN

1438-2385

Search In ISSN:
Search In Title Of Papers:

Volatile compound production in Emphasis Type="It

Authors: O Miriam RutiagaQuiñones Érica Córdova María A MartellNevárez Jóse M Guillamón Nicolas Rozès Jesús Páez
Publish Date: 2012/04/26
Volume: 235, Issue: 1, Pages: 29-35
PDF Link

Abstract

Nitrogen has a significant effect on the fermentation rate and the chemical composition of alcoholic beverages Nitrogen deficiency during fermentation of Agave juice for mescal production can lead to slow fermentations and endproducts with low aromatic compound variety In this study the effects of NH4Cl supplementation on volatile compound formation in Agave duranguensis juice fermented at 28 °C with the native yeast strains Saccharomyces cerevisiae ITD00185 Hanseniaspora uvarum ITD00108 Torulaspora delbrueckii ITD00110 and Kluyveromyces marxianus ITD00211 were analysed Nitrogen content in the Agave juice unsupplemented with NH4Cl was low In the control treatments the four yeasts consumed nitrogen at approximately the same rate almost completely finishing by 24 h Nitrogen supplementation increased biomass production with S cerevisie H uvarum and T delbrueckii but not with K marxianus K marxianus consumed the total assimilable nitrogen more slowly than the other strains in the supplemented fermentations In addition the volatile compound profile differed between the studied yeasts Volatile compound production by S cerevisiae H uvarum and K marxianus was higher in the supplemented fermentations compared to the unsupplemented ones In T delbrueckii the initial volatile compound concentrations remained unchanged or decreased for some compounds with nitrogen supplementation The initial acetic acid and vanillin concentrations decreased with all strains tested and nitrogen supplementation Furthermore the concentration of higher alcohols increased with S cerevisiae and H uvarum in the NH4Clsupplemented fermentations but they decreased with T delbrueckii and K marxianus In conclusion the addition of an inorganic nitrogen source promotes microorganism metabolism increases biomass formation and benefits the fermentation processThis research was supported by the Consejo Nacional de la Ciencia y Tecnología CONACYT We also want to thank the Instituto de Agroquímica y Tecnología de los Alimentos CSIC Departamento de Biotecnología de los Alimentos and the Facultad de Enologia Universitat Rovira i Virgili Departamento de Bioquimica y Biotecnologia

Keywords:

References

.
Search In Abstract Of Papers:
Other Papers In This Journal:
  1. Degradation of aflatoxin B 1 in aqueous medium through UV irradiation
  2. Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry
  3. Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages
  4. Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system
  5. Optimization of nano-emulsions production by microfluidization
  6. Contamination of commercially available L- tryptophan by related substances
  7. Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit
  8. Effect of roasting on the radical scavenging activity of cocoa beans
  9. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches
  10. Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva
  11. Detection of histamine-producing bacteria using polymerase chain reaction techniques and DNA probes
  12. Comparison of ultra-high-pressure water jet and conventional rotating blade cutting for the production of fresh-cut iceberg ( Lactuca sativa L.) and endive ( Cichorium endivia L.)
  13. NIR and PLS discriminant analysis for predicting the processability of malt during lautering
  14. NIR and PLS discriminant analysis for predicting the processability of malt during lautering
  15. Superoxide dismutase from hen’s egg yolk can protect fatty acids from peroxidative damage
  16. The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents
  17. Modification of imitation cheese structure and rheology using pre-gelatinised starches
  18. Metabolomic and chemometric study of Achras sapota L. fruit extracts for identification of metabolites contributing to the inhibition of α-amylase and α-glucosidase
  19. Establishment of a quadruplex real-time PCR for screening of genetically modified tomatoes
  20. Preparation, characterization, bioavailability in vitro and in vivo of tea polysaccharides–iron complex
  21. Development of real-time PCR assays for the detection of lupin residues in food products
  22. Preliminary geoherbalism study of Dendrobium officinale food by DNA molecular markers
  23. Surface functional properties of blood plasma protein fractions
  24. Functional properties of water kefiran and its use as a hydrocolloid in baking
  25. Speciation of bioaccessible (heme, ferrous and ferric) iron from school menus
  26. Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention
  27. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil
  28. A simple procedure of lupin seed protein fractionation for selective food applications
  29. Tocotrienol levels in sieving fraction extracts of brewer’s spent grain
  30. Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites
  31. Distribution of mycotoxins and risk assessment of maize consumers in five agro-ecological zones of Nigeria
  32. Comparison of three types of methods for the isolation of DNA from flours, biscuits and instant paps
  33. Detection of β-casein variants in yak ( Bos grunniens ) by PCR-SSCP
  34. Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds
  35. Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking
  36. Fatty acid composition of Portuguese spreadable fats with emphasis on trans isomers
  37. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
  38. Di(2-ethylhexyl) adipate migration from PVC-cling film into packaged sea bream ( Sparus aurata ) and rainbow trout ( Oncorhynchus mykiss ) fillets: kinetic study and control of compliance with EU specifications
  39. Isolation and characterization of protein fractions from deoiled rice bran
  40. Correcting NIR spectra of dimethyl fumarate in milk measured for different brands and in different dates
  41. Oenological versatility of Schizosaccharomyces spp.
  42. Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies
  43. Comparison of plasmid and genomic DNA calibrants for the quantification of genetically modified ingredients
  44. Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation
  45. Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys
  46. Apple peel flavonoids as natural antioxidants for vegetable juice applications
  47. Evaluation of heat seal quality of aseptic food containers by ultrasonic and optical microscopic imaging
  48. Complexation and molecular microcapsules of Litsea cubeba essential oil with β-cyclodextrin and its derivatives
  49. Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
  50. Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode
  51. Detection of estrogenic activity in herbal teas by in vitro reporter assays
  52. Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices
  53. NaCl stress and supplemental CaCl 2 regulating GABA metabolism pathways in germinating soybean
  54. Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
  55. High-throughput detection of genetically modified rice ingredients in foods using multiplex polymerase chain reaction coupled with high-performance liquid chromatography method
  56. Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species from southern India
  57. Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
  58. Composition of the surface wax from tomatoes
  59. Metagenome analysis of bacterial diversity in Tibetan kefir grains
  60. The gyrase B gene as a molecular marker to resolve interspecific relationships within the Acetobacter pasteurianus group and a novel target for species-specific PCR
  61. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach
  62. Fatty acid profile of traditional soymilk
  63. Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments
  64. pH- and heat-induced structural changes of bovine α-lactalbumin in response to oleic acid binding
  65. Creatine blooms on the surface of prepacked fermented sausages
  66. Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture
  67. Persistence and distribution of intravenously injected DNA in blood and organs of Atlantic salmon ( Salmo salar L.)
  68. Purification and characterisation of thermo-alkaline pectinase enzyme from Hylocereus polyrhizus
  69. The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS
  70. Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques
  71. Purification and application of α-galactosidase from germinating coffee beans ( Coffea arabica )
  72. The effect of a hypocrellin A enriched diet on egg yolk quality and hypocrellin A distributions in the meat of laying hens
  73. Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt
  74. LC/MS/MS detection of short-chain aliphatic amines in glazing agents for fruit coating
  75. Development of three real-time PCR assays to detect peanut allergen residue in processed food products
  76. Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum
  77. Ultrasound-assisted extraction gas chromatography–mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece
  78. Isolation and baking performance of ginsenosides from Panax ginseng
  79. A real-time polymerase chain reaction (PCR) method for the detection of wasabi ( Eutrema wasabi ) in foods
Search Result: