Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L

Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aroma composition and the concentration of volatiles in grape berries. The possible influence of intercropping with medicinal aromatic plants (MAPs) on the VOCs in grape berries’ profile has been poorly explored. Trebbiano Romagnolo is a white Vitis vinifera cultivar cultivated within the Italia region Emilia-Romagna. The study investigated, for the first time, the volatile organic profile of Trebbiano Romagnolo berries as well as the possible influences of intercropping with sage (Salvia officinalis L.) on the volatile composition of grape berries. A total of 48 free and bound aroma compounds were identified using solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). In the free aroma fraction, the main classes were C6 derivatives, alcohols, and benzenes, while in the bound aroma fraction, the major classes were benzenes, C13 norisoprenoids, and terpenes. The results obtained in this experiment indicate that intercropping with Salvia officinalis may influence volatile compounds in grape berries, an interesting result in cultivars considered neutral such as Trebbiano Romagnolo, providing new insights for exploring the complexity of the terroir and the role of agroecological strategies

Determination of oil yields and aroma profiles of some Turkish (Oküzgözü and Emir) and Italian (sangiovese and moscatello) grape seed oils extracted by two different methods.

TEZ10386Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2017.Kaynakça (s. 73-81) var.xiii, 83 s. : res., tablo ; 29 cm.Bu çalışmada, ülkemizin önemli şaraplık üzüm çeşitlerinden “Öküzgözü” ve “Emir” ve İtalya’nın ""Sangiovese"" ve ""Moscatello"" üzümlerinin çekirdek yağları elde edilmiş ve bu yağların aroma profilleri GC-MS yardımıyla belirlenmiştir. Üzüm çekirdeklerinden yağ eldesinde, çözücü destekli yarı-sürekli ekstraksiyon (Soxlet) ve çözücü destekli soğuk ekstraksiyon (soğuk metod) olmak üzere 2 farklı ekstraksiyon yöntemi kullanılmıştır. Yapılan çalışmada üzüm çekirdeklerinin yağ verimlilikleri soğuk yöntemde % 9.65 - 16.55 aralığında, soxhlet yönteminde ise % 11.53 – 15.77 aralığında belirlenmiştir. Elde edilen yağlarda GC-MS cihazı yardımıyla bir çok aroma maddeleri tanımlanmıştır. Öküzgözü üzüm çekirdeğinden soğuk yöntemle elde edilen yağda toplam 40, soxhlet yöntemiyle elde edilen yağda ise toplamda 47 adet; Emir çekirdek yağlarında ise soğuk ve soxhlet yönteminde sırasıyla 43 ve 47 adet aroma bileşiği bulunmuştur. İtalya’nın siyah şaraplık Sangiovese üzüm çekirdeklerinde ise soğuk yöntem ile 40, soxhlet yöntemi ile 45 adet; beyaz Moscatello üzüm çekirdek yağından soğuk yöntemle 33, soxhlet yöntemiyle 34 adet aroma bileşiği bulunmuştur. Her iki yöntemde de dört farklı üzümden elde edilmiş çekirdek yağlarında en yüksek miktarlarda alkoller bulunmuş ve alkolleri esterler takip etmiştir. Bu çalışmada, hem çekirdeklerin yağ veriminin, hem de çekirdek yağlarının aroma profillerinin, üzüm çeşidine ve kullanılan yağ ekstraksiyon metoduna bağlı olarak önemli farklılıklar gösterebildiği gözlemlenmiştir.Grape seed oil (GSO) extracted from the seeds of grape (Vitis vinifera L.) berries is drawing attention of the food, cosmetic and nutraceutic industries with its healthy, delightful and nutritional nature. The present study was designed to investigate oil yields and aroma profiles of two Turkish (Okuzgozu and Emir) and two Italian (Sangiovese and Moscatello) varieties. Seed oils was investigated in detail for their aroma profiles. Extraction of aroma compounds was done by purge and trap method and they investigated in detail with the help of GC-MS instrument. A total of 40 and 47 aroma compounds were found in Öküzgözü grape seed oil extracted by cold and soxlet methods respectively. It was found that 43 and 47 aroma compounds in the Emir grape seed oils extracted by cold and soxhlet methods respectively. Meanwhile, Sangiovese grape seed oils extracted by cold and soxhlet methods and total aroma compounds were 40 and 45 respectively. Moscatello grape seed oils extracted by cold and soxhlet methods and total number of aroma compounds were found as 33 and 34 respectively. According to results; alcohols were dominating aroma group in each variety for both of two extraction methods. Esters were the following aroma group in each variety. Results showed that the yield and aroma profile of grape seed oils may vary depending on both variety and extraction method of the oil.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir. Proje No: FYL2016-6540

THE EXTRACTION METHODS OF GRAPE SEED OIL

Uzun yıllardır üzüm yetiştiriciliğinde önemli bir konumda bulunan ülkemizde, üzüm işleyen işletmelerinatığı olarak her yıl açığa çıkan tonlarca üzüm posasının değerlendirilmesi, ülke ekonomisi için her geçengün önem kazanmaktadır. Bu anlamda üzüm çekirdek yağı, sahip olduğu zengin biyoaktif bileşiklernedeniyle gıda, farmasotik ve kozmetik sektörlerince oldukça popüler bir ürün haline gelmiştir. Üzümçekirdeği yağının ekstraksiyonunda soğuk pres yöntemi hem bileşenlere zarar vermemesi, hem demaliyetinin düşük olması nedeniyle en yaygın kullanılan yöntem olmasına rağmen, günümüzde soğukpres yönteminde verimin düşük olması, daha yüksek verimle ekstraksiyon gerçekleştirebilen (çözücüdestekli, süper-kritik sıvı destekli, mikrodalga destekli, ultrases destekli, enzim destekli vb.) farklıyöntemlerin geliştirilmesine olanak sağlamıştır. Bu derlemede üzüm çekirdeği yağı ekstraksiyonundakullanılan önemli ekstraksiyon yöntemlerinin olumlu ve olumsuz özellikleri ayrıntılı olarak ele alınmıştırValorisation of grape marc, is a refuse of grape processing factories revealing each year in tons, isgaining an economic importance for the Turkey which has a significant position in viticulture for manyyears. In this manner, grape seed oil has become a popular product for food, pharmaceutical andcosmetic industries due to its rich bioactive components. Although, the cold press method is the mostused one for the grape seed oil extraction as both being innocuous for oil constituents and having lowcost; limited yield of this method lead to progress various methods (solvent assisted, supercritic liquidassisted, microwave assisted, ultrasound assisted, enzyme assisted etc.) which are able to carry outhigher extraction yields so far. In this review, the advantages and disadvantages of important methodsused for grape seed oil extraction were discussed in detai

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

WOS: 000382579700002PubMed ID: 28231141Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA

Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

WOS: 000467956600005The present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively)

Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

WOS: 000467956600005The present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively)

Identification of aroma compounds of Vibirnum opulus L. juice using the purge and trap technique

European Biotechnology Congress -- MAY 25-27, 2017 -- Dubrovnik, CROATIAWOS: 000413585400076

GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (<i>Moringa oleifera</i>) and Kinkeliba (<i>Combretum micranthum</i> G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 °C/24 h (room temperature) and 98 °C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions