Effect of geographical origin on yield and composition of cone essential oils of Cedrus libani A. Rich. growing in Lebanese protected areas and variability assessment in comparison with literature survey

Gas chromatography-mass spectrometry analysis together with principal component analysis revealed that geographical origin influenced the yield and composition of the essential oils (EOs) extracted by hydrodistillation performed for 3 h using a Clevenger-type apparatus, from the cones of Cedrus libani A. Rich., growing wild at four Lebanese natural reserves and protected areas: Bsharri, Chouf, Ehden, and Tannourine, and from a cultivated cedar growing in Qartaba. Essential oil chemical variability established between the different studied provenances suggested the involvement of abiotic factors such as geographical conditions, cultivation conditions, soil composition, and environmental factors in the chemical polymorphism of C. libani cones EOs. \u3b1-Pinene/\u3b2-pinene characterized Ehden (\u3b2-pinene 35.6%/\u3b1-pinene 27.7%), Chouf (\u3b1-pinene 37.3%/\u3b2-pinene 26.1%), Bsharri (\u3b1-pinene 27.7%/\u3b2-pinene 21.4%), and Tannourine (\u3b1-pinene 25.1%/\u3b2-pinene 16.0%) samples, whereas Qartaba EO was distinguished by the dominance of myrcene (30.6%), \u3b1-pinene(26%), and limonene (14.1%). Comparison with the existing literature reinforced the chemical variability of C. libani EOs. This current study helped the estimation of a best harvest location for a good EO quality production, resource optimization, and pharmacological properties evaluation, according to the market demand

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release