Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes

Malvasia di Candia aromatica is an aromatic white grape (Vitis vinifera L.) cultivar that grows in the Emilia-Romagna and Lombardy regions and is used for manufacturing sweet and dry white wines. A study of the gas chromatography analysis of the aromatic profile was carried out during the winemaking process for the production of a sweet semi-sparkling wine. At the end of the monitoring period, free monoterpenic and fermentative compounds characterised the aromatic profile of the wine. Linalool and nerol had a similar concentration, while the main fermentative compounds were the isoamyl alcohols, 2-phenylethanol, medium-chain fatty acids and their corresponding ethyl esters, and isoamyl acetate. All these compounds showed increasing trends during the fermentation process. The amount of linalool at the end of the monitoring period exceeded the threshold of perception, hence contributing to the floral scent of the wine. The higher alcohols (concentration up to 200 mg/L) and their esters also made a pleasant contribution to the aroma definition. Finally, the low temperature of fermentation helped to preserve the varietal aroma and enhanced the production of fermentative compounds, with a corresponding restraint of higher alcohols. This work is a first approach to a study of the sweet semi-sparkling wine (vino frizzante) obtained from Malvasia di Candia aromatica grapes. A more detailed investigation is required to understand how to improve the varietal and fermentative aromas of the wine

Optimization of WAAM Deposition Patterns for T-crossing Features

AbstractAmong emerging additive manufacturing technologies for metallic components, WAAM (Wire and Arc Additive Manufacturing) is one of the most promising. It is an arc based technology characterized by high productivity, high energy efficiency and low raw material cost. Anyway, it has some drawbacks limiting its diffusion in the industry. One is the open issue about the layer deposition strategy that must be manually optimized in order to reduce as possible the residual stress and strains, efficiently matching the geometrical characteristics of the component to build and assure a constant height for each layer. This work deals with the definition of deposition paths for WAAM. The choice of a path must be carried out as a compromise between productivity and material usage efficiency. In the present paper, the process to select an optimized strategy for the manufacturing of T-crossing features will be shown

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 degrees C to 150 degrees C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and a(w) were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation

Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica

Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained

Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification

Volatile metabolites of Philippine Arabica and Robusta coffee beans in the both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatography-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed with Robusta coffee and geographical origin slightly altered the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although, Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which can be classified into one large group, indicated their close similarity of headspace metabolites. PCA also identified several key volatile metabolites for the distinction of this group from Robusta coffees which is attributed to the higher amount of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole, and maltol, and lower concentration of 4-ethylguaiacol and phenol in all Arabica samples. These discriminating metabolites could be useful quality markers to differentiate Arabica with Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region specific