Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

The aim of this work was to evaluate the effect of freezing black truffles (Tuber melanosporum) on their aroma both in sensory and chemical terms. The truffles were frozen at temperatures of -20 to -80 °C. Descriptive and discriminative sensory and chemical analyses, based on headspace solid phase microextraction followed by gas chromatography–mass spectrometry analysis (HS-SPME–GC–MS), were carried out after 1, 20, 40 and 60 days. Fifteen compounds with high aromatic potential in truffles were determined. Their selective ion peak areas were calculated, summed and expressed as percentage of active odour compound, in order to monitor changes in odour profile. The aroma of frozen truffles differed significantly from the aroma of fresh truffles. Volatile composition data revealed that T. melanosporum aromatic profile is deeply modified as a consequence of a freezing process. These aromatic changes could explain the loss of freshness observed in all frozen truffles. Methional and some phenols were suggested as markers of freezing time. Interestingly, 1-octen-3-one appeared as a general marker of freezing process

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work tries to determine whether the differences between the aromatic compounds of both species are sufficiently significant so as to apply them to fraud detection. An olfactometric evaluation (GC-O) of T. indicum was carried out for the first time. Eight important odorants were identified. In order of aromatic significance, these were: 1-octen-3-one and 1-octen-3-ol, followed by two ethyl esters (ethyl isobutyrate and ethyl 2-methylbutyrate), 3-methyl-1-butanol, isopropyl acetate, and finally the two sulfides dimethyldisulfide (DMDS) and dimethylsulfide (DMS). A comparison of this aromatic profile with that of T. melanosporum revealed the following differences: T. indicum stood out for the significant aromatic contribution of 1-octen-3-one and 1-octen-3-ol (with modified frequencies (MF%) of 82% and 69%, respectively), while in the case of T. melanosporum both had modified frequencies of less than 30%. Ethyl isobutyrate, ethyl 2-methylbutyrate and isopropyl acetate were also significantly higher, while DMS and DMDS had low MF (30-40%) compared to T. melanosporum (>70%). The volatile profiles of both species were also studied by means of headspace solid-phase microextraction (HS-SPME-GC-MS). This showed that the family of C8 compounds (3-octanone, octanal, 1-octen-3-one, 3-octanol and 1-octen-3-ol) is present in T. indicum at much higher levels. The presence of 1-octen-3-ol was higher by a factor of about 100, while 1-octen-3-one was detected in T. indicum only (there was no chromatographic signal in T. melanosporum). As well as showing the greatest chromatographic differences, these two compounds were also the most powerful from the aromatic viewpoint in the T. indicum olfactometry. Therefore, either of the two chromatographic methods (GC-O or HS-SPME-GC-MS), together or separately, could be used as a screening technique to distinguish between T. indicum and T. melanosporum and thus avoid possible fraud

What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum truffles. Volatile organic compounds (VOCs) were extracted by solid-phase microextraction (SPME) and analysed by gas-chromatography olfactometry to monitor changes occurring in key-aroma compounds. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, with the aim of correlating both sets of data. Freeze-drying - and to a lesser extent hot-air drying - were the only treatments able to retain key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking the aroma typically associated with fresh truffle. Principal component analysis (PCA) performed on the descriptive data showed the sensorial proximity between fresh and freeze-dried truffle, and also the differences between them and those frozen and canned. Despite some differences in the odour volatile profile of fresh and freezed-dried truffles (mainly the lack of 2, 3-butanedione and branched ethyl esters), freeze-drying is the most suitable technique for preserving the overall original aroma of fresh truffle. Several key-odour compounds - mainly unsaturated linear chain carbonyl compounds, sulphur and pyrrole derivates - emerge as biomarkers of the studied technologies

Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products

Thinned fruits are agricultural by-products which nowadays have few economic or environmental benefits. However, previous studies have revealed that these immature fruits have a large amount of antioxidant compounds. The aim of this study was to evaluate whether pulsed electric fields (PEF) might be a suitable green technology for enhancing the extraction of phenols, flavonoids and antioxidant compounds from fresh thinned peaches, thus reducing the use of methanol. Moreover, response surface methodology has been used to determine the optimal PEF treatment conditions, observing that the solvent is the main factor. The highest amounts of bioactive compounds were extracted using 80% methanol and no PEF. Methanol combined with PEF produced a negative effect on the extraction yield. However, the use of water as a solvent increased the amount of total bioactive compounds and individual phenols (chlorogenic acid, coumaric acid and neochlorogenic acid). Thus, PEF-assisted extraction of bioactive compounds from thinned peach fruits using water as a solvent is an alternative to conventional extraction methods which require dried products, large amounts of organic solvents and long extraction times

Aplicación de tecnologías post-cosecha para mantener la calidad de la cebolla D.O.P. Fuentes de Ebro

La cebolla Fuentes de Ebro es la primera cebolla en estar incluida bajo una Denominación de Origen. Sus características organolépticas (escaso picor, suculencia, terneza y ausencia de retrogusto) la hacen única para su consumo en crudo, pero tiene una baja aptitud para la conservación debido principalmente a la aparición de podredumbres y a la pérdida de firmeza. Para prolongar su vida útil, manteniendo sus criterios de calidad, se han evaluado diferentes tratamientos como la refrigeración rápida, la radiación ultravioleta-C y la ionización catalítica radiante en continuo como métodos descontaminantes, y el 1-metilciclopropeno (1000 ppb) como inhibidor de la maduración. El estudio se llevó a cabo tanto en la Central Hortofrutícola como en las cámaras de refrigeración del Grupo de Investigación “Alimentos de Origen Vegetal”. Los parámetros físico-químicos (color, firmeza, sólidos solubles, pH y acidez), microbiológicos (aerobios mesófilos y psicrótrofos, Gº Pseudomonas, Fª Enterobacteriaceae, mohos y levaduras), aparición de brotes y raicillas, porcentaje de podredumbres y análisis sensorial se determinaron a los 0, 15, 30, 60, 90 y 120 días. La población microbiana asociada a las cebollas no es muy elevada (~ 5 unidades logarítmicas /u.log) y está dominada por las enterobacterias, seguidas por los mohos y las pseudomonas, y por último las levaduras, siendo todos ellos microrganismos con potencial alterante. Sin embargo, son las alteraciones fisiológicas (aparición de raicillas y brotes) las que determinan el fin de la vida útil de este producto. Así, la vida útil de las cebollas DOP Fuentes de Ebro alcanzó 90 días ya que durante este tiempo se mantienen los criterios de calidad y por tanto de comercialización observándose una mejor calidad y ausencia de podredumbres en los bulbos refrigerados rápidamente y conservados en las cámaras del grupo de investigación “Alimentos de Origen Vegetal” frente a las cebollas almacenadas en la Central. Se recomienda por tanto para la mantener la calidad de las cebollas, una rápida disminución de la temperatura y un menor hacinamiento en las cámaras de conservación. Los lotes conservados bajo radiación ultravioleta e ionización catalítica radiante obtienen recuentos microbianos inferiores al resto (entre 0,5-1 u.log) pero sin diferencias significativas. Además, en las cebollas tratadas con UV-C se detecta ausencia de bulbos con signos de brotación lo que contribuye a aumentar la calidad del producto. No se recomienda el empleo del 1-MCP ya que en los lotes tratados aparecen raicillas y brotes prematuramente

El aclareo en fruto: ¿una nueva fuente de compuestos funcionales?

Estudio del contenido en compuestos antioxidantes de los frutos preocedentes del aclareo del melocotón, nectarina y paraguay

Magnetic Ordering and Superconductivity in the RE2_2Ir3_3Ge5_5 (RE = Y, La-Tm, Lu) System

We find that the compounds for RE = Y, La-Dy, crystallize in the tetragonal Ibam (U$_2$Co$_3$Si$_5$ type) structure whereas the compounds for RE = Er-Lu, crystallize in a new orthorhombic structure with a space group Pmmn. Samples of Ho$_2$Ir$_3$Ge$_5$ were always found to be multiphase. The compounds for RE = Y to Dy which adopt the Ibam type structure show a metallic resistivity whereas the compounds with RE = Er, Tm and Lu show an anomalous behavior in the resistivity with a semiconducting increase in $\rho$ as we go down in temperature from 300K. Interestingly we had earlier found a positive temperature coefficient of resistivity for the Yb sample in the same temperature range. We will compare this behavior with similar observations in the compounds RE$_3$Ru$_4$Ge$_{13}$ and REBiPt. La$_2$Ir$_3$Ge$_5$ and Y$_2$Ir$_3$Ge$_5$ show bulk superconductivity below 1.8K and 2.5K respectively. Our results confirm that Ce$_2$Ir$_3$Ge$_5$ shows a Kondo lattice behavior and undergoes antiferromagnetic ordering below 8.5K. Most of the other compounds containing magnetic rare-earth elements undergo a single antiferromagnetic transition at low temperatures (T$\leq$12K) while Gd$_2$Ir$_3$Ge$_5$, Dy$_2$Ir$_3$Ge$_5$ and Nd$_2$Ir$_3$Ge$_5$ show multiple transitions. The T$_N$'s for most of the compounds roughly scale with the de Gennes factor. which suggests that the chief mechanism of interaction leading to the magnetic ordering of the magnetic moments may be the RKKY interaction.Comment: 25 pages, 16 figure

Measurement of the cross section for isolated-photon plus jet production in pp collisions at √s=13 TeV using the ATLAS detector

The dynamics of isolated-photon production in association with a jet in proton–proton collisions at a centre-of-mass energy of 13 TeV are studied with the ATLAS detector at the LHC using a dataset with an integrated luminosity of 3.2 fb−1. Photons are required to have transverse energies above 125 GeV. Jets are identified using the anti- algorithm with radius parameter and required to have transverse momenta above 100 GeV. Measurements of isolated-photon plus jet cross sections are presented as functions of the leading-photon transverse energy, the leading-jet transverse momentum, the azimuthal angular separation between the photon and the jet, the photon–jet invariant mass and the scattering angle in the photon–jet centre-of-mass system. Tree-level plus parton-shower predictions from Sherpa and Pythia as well as next-to-leading-order QCD predictions from Jetphox and Sherpa are compared to the measurements

Measurement of the View the tt production cross-section using eμ events with b-tagged jets in pp collisions at √s = 13 TeV with the ATLAS detector

This paper describes a measurement of the inclusive top quark pair production cross-section (σtt¯) with a data sample of 3.2 fb−1 of proton–proton collisions at a centre-of-mass energy of √s = 13 TeV, collected in 2015 by the ATLAS detector at the LHC. This measurement uses events with an opposite-charge electron–muon pair in the final state. Jets containing b-quarks are tagged using an algorithm based on track impact parameters and reconstructed secondary vertices. The numbers of events with exactly one and exactly two b-tagged jets are counted and used to determine simultaneously σtt¯ and the efficiency to reconstruct and b-tag a jet from a top quark decay, thereby minimising the associated systematic uncertainties. The cross-section is measured to be: σtt¯ = 818 ± 8 (stat) ± 27 (syst) ± 19 (lumi) ± 12 (beam) pb, where the four uncertainties arise from data statistics, experimental and theoretical systematic effects, the integrated luminosity and the LHC beam energy, giving a total relative uncertainty of 4.4%. The result is consistent with theoretical QCD calculations at next-to-next-to-leading order. A fiducial measurement corresponding to the experimental acceptance of the leptons is also presented

Search for TeV-scale gravity signatures in high-mass final states with leptons and jets with the ATLAS detector at sqrt [ s ] = 13TeV

A search for physics beyond the Standard Model, in final states with at least one high transverse momentum charged lepton (electron or muon) and two additional high transverse momentum leptons or jets, is performed using 3.2 fb−1 of proton–proton collision data recorded by the ATLAS detector at the Large Hadron Collider in 2015 at √s = 13 TeV. The upper end of the distribution of the scalar sum of the transverse momenta of leptons and jets is sensitive to the production of high-mass objects. No excess of events beyond Standard Model predictions is observed. Exclusion limits are set for models of microscopic black holes with two to six extra dimensions