Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde,coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and5-hydroxymethylfurfural) were quantified in commercial American and French oak chips. Chips withdifferent sizes and toast degrees were used. Compounds were extracted directly from the wood samples inorder to determine possible differences among woods as well as toast degree. Likewise, the compounds wereextracted from a synthetic wine solution to which the chip woods had been added. The results show thatFrench wood chips are generally richer than the American ones. The total amount of phenolic compoundsincreases with toasting level, with the non-toasted chips being the poorest ones. The degree of extractionfrom the synthetic wine solution seems to be related to the shape of the chips, rather than to the wood typeor toast degree

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

The increasing demand for traditional food products is concomitant with higher nutritional and health concerns. The effect of genotype, salt content and calibre on physicochemical, microbiological and texture parameters, along with sensory acceptability, was studied on low-salt Portuguese traditional dry-fermented sausages. A few significant differences were found in different microbial counts between pork genotypes' sausages. Lauric and stearic fatty acids showed significantly higher values for hybrid genotype products, while contents in gadoleic, heneicosanoic, linoleic and linolenic acids were higher in Alentejano pork sausages. Unexpectedly, there are no significant differences between genotypes for oleic acid, although lower contents were found in the Alentejano genotype.Texture Profile Analysis revealed significant differences in hardness, adhesiveness, resilience and chewiness between genotypes, with Alentejano pork sausages being softer and thus easier to chew. Salt reduction does not negatively affect the quality and acceptability of sausages. Furthermore, the use of hybrid genotype meat does not mischaracterise a product traditionally made exclusively of Alentejano pig meat

Quality Evaluation of ‘Sunburst’ Cherries Harvested at Different

The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits. With the aim of understanding the consequences of this we have tested the effect of different ripeness stages at the moment of harvesting on fruit quality. Quality parameters tested included external colour (L*, a*, b*), fruit texture, total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality total antioxidant activity was measured too. Once again, and in agreement with results obtained in previous studies, we conclude that there is no advantage in picking less ripe cherrie

Combination of stable isotope analysis and chemometrics to discriminate geoclimatically and temporally the virgin olive oils from three mediterranean countries

The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, France and Turkey from two different cultivation years were collected. The isotopic composition (δ13C, δ2H and δ18O) of VOOs was obtained using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA-IRMS). One-way analysis of variance for δ13C, δ2H and δ18O showed some significant differences either between crop years or geoclimatic conditions. Based on multiple regression analyses using meteorological and geographical parameters, a meteoric water line for olive oil from Portugal, France and Turkey, in two harvest years, were created to assess the impact of climate change on their δ2H and δ18O values. Principal component analysis and Linear Discriminant Analysis, used to sort samples according to geoclimatic origin, performed best for French and Portuguese olive oils. In light of the results, multivariate isotopic analysis of VOO samples may discriminate not only between geoclimatic regions but also among cultivation years

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages

The Impact of the Malolactic Fermentation in the Volatile Composition of Trincadeira Wine Variety

Use of commercial starters for malolactic fermentation (MLF) is a common practice, and outcomes of this procedure are very relevant for wine producers because aroma attributes might change according to the strain used. MLF was carried out in the Trincadeira wine variety in three batches: spontaneously and with inoculation of two different commercial starters. Wine extracts before and after MLF were obtained through liquid–liquid extraction. Gas chromatography/ion trap mass spectrometry analysis allowed the detection of 21 compounds, some of them tentatively identified through electron impact spectra comparison with a database, through interpretation of multistage mass spectrometry and chemical ionization mass spectrometry spectra and confirmation by comprehensive multidimensional gas chromatography/ time of flight-mass spectrometry (GC ¥ GC/ToF-MS). After MLF, an increase in ethyl lactate, g-butyrolactone and diethyl succinate and a drop in isoamyl acetate, ethyl octanoate, ethyl decanoate, 2,3-dimethyl-hexan-3-ol, propanol, isobutanol and 2,3-butanediol was observed. The concentrations of the 10 compounds are statistically different in wines before and after MLF, and wines after MLF show significant differences for the nine compounds

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg kg 1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers’ health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists

Familial pseudoxanthoma elasticum with nephrocalcinosis: a case report

Pseudoxanthoma elasticum (PXE) is an autosomal recessive genetic disorder characterized by progressive calcification and fragmentation of elastic fibres. PXE commonly involves the reticular dermis, the Bruch membrane of the eye, and blood vessels. PXE is caused by mutations in the ABCC6 gene. More than 300 pathogenic ABCC6 mutations are known. Two of these mutations are common: p.R1141X in exon 24, with a prevalence of 30%, and the Alu–mediated deletion of exons 23 to 29 (EX23_29del; p.A999_S1403del) found in 10-20% of patients. Homozygosity is rare. A 40-year-old female with a previous diagnosis of PXE was admitted in Nephrology Outpatient Clinic for nephrocalcinosis. She has two sisters, one of which also has a diagnosis of PXE and nephrocalcinosis. Physical examination revealed the presence of typical skin and ocular abnormalities. Microscopic and gross hematuria was reported in both affected sisters. Abdominal ultrasound confirmed bilateral cortico-medullar nephrocalcinosis. Calcium and phosphorus levels in blood and urine were normal. Hyperparathyroidism, renal tubular acidosis, hypervitaminosis D and hyperoxaluria were excluded. Renal biopsy showed only minor glomerular abnormalities. Medullary sponge kidney was identified by excretory urography. Genomic DNA was used as a template for PCR amplification of the region spanning introns 22 to 29 of ABCC6 [Pfendner et al., J Med Genet 2007;44:621-8]. The oligonucleotide cocktail used generated a 552bp PCR product for the normal sequence, and a 652bp product for the deletion mutation. Both sisters with PXE were homozygous for the EX23_29del mutation. The third sister did not carry this deletion. There are occasional reports of diffuse visceral calcifications (testis, mammary gland) in PXE. PXE-associated nephrocalcinosis was previously noted in four patients belonging to different families. This is the first report of familiar co-occurrence of PXE and nephrocalcinosis with medullary sponge kidney. These sisters’ peculiar phenotype could be due to their unusual genotype, or other shared genetic and environmental factors

Influência da rega na qualidade do vinho e perenidade da videira no Alentejo

Programa PAMAF-IED Acção de Investigação, Experimentação e DemonstraçãoEste projecto teve como objectivo avaliar os efeitos da utilização da rega na vinha, como complemento das disponibilidades hídricas do solo, na qualidade dos vinhos, no vigor e perenidade da videira na região do AlentejoN/

Rega da vinha no Alentejo. Dotações e época de aplicação

Apresenta-se um resumo dos principais resultados de três anos de ensaios (1997-99) de rega gota-a-gota na casta Aragonez em duas parcelas de vinha no Alentejo onde se compararam diferentes dotações e épocas de paragem da rega com uma testemunha não regada. Devido à maior capacidade de armazenamento de água do solo da parcela de Carvalhas (Estremoz) as diferenças ente modalidades foram, em qualquer dos anos, sempre de maior amplitude na parcela de Pinheiros, em Évora. Comparativamente à testemunha não regada, a rega reduziu a senescência foliar e induziu um efeito favorável no estado hídrico e na actividade fisiológica da folha ao longo de todo o dia, sobretudo durante o período de maturação e nas modalidades onde se aplicou maiores dotações de rega. Todavia, comparativamente à maior dotação, as menores dotações proporcionaram resultados agronómicos mais favoráveis. A paragem da rega ao pintor induziu um stress moderado e uma melhoria do microclima dos cachos durante o período de maturação, aspectos favoráveis à qualidade, sem ter afectado significativamente a produção comparativamente à rega até à vindimainfo:eu-repo/semantics/publishedVersio