Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS

The sesquiterpene compounds present in red wines were characterized and quantified by Headspace Solid-Phase Microextraction in combination with Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS). Sixteen sesquiterpenes were identified, mainly hydrocarbons but also derived oxygenated compounds. Sesquiterpenes were acyclic, monocyclic, byciclic and tryciclic. Sesquiterpenes were detected in SIM (selected ion monitoring) mode using their characteristics ions. All the sesquiterpenes were identified by mass spectral data, linear retention indices (LRI), literature data and injection of standards where available. Quantitative results were obtained using the method of standard additions. The method showed an average LOD = 0.05 µg L−1 and LOQ = 0.15 µg L−1. The monocyclic sesquiterpene with the germacrene skeleton, Germacrene D and the bicyclic sesquiterpene with the muurolane skeleton, α-muurolene were present in all the wine samples analysed. Syrah wines were the samples richest in sesquiterpenes in agreement with their typical spicy and woody notes. The results evidenced the possibility to use sesquiterpenes for wine authenticity and traceability

Evaluation of two potential Cucumis spp.resources for grafting melon

[EN] Cultivation of Cucumis melo is hampered by soil stresses. Grafting is used to overcome these limitations. Different cucurbits belonging to several genera have been used as rootstocks for melons: Cucurbita, Lagenaria, Luffa, etc. However, negative effects on fruit quality appear in some rootstock-scion combinations. The selection of new resistant rootstocks that do not cause this negative impact in quality is necessary to improve melon cultivation. In this work, we evaluated two rootstocks, closer genetically to melon scions than those usually employed: a) an F1 hybrid between a commercial melon (C. melo subspecies melo var inodorus market class Piel de Sapo) and one exotic accession (C. melo subspecies agrestis var. chinensis) with resistance to Monosporacus cannonballus, the causal agent of melon vine decline, and with a certain level of tolerance to Fusarium oxysporum f sp. melonis race 1.2, that causes Fusarium wilt, and b) an accession of Cucumis metuliferus, highly resistant to M. cannonballus, F. oxysporum 1.2 and evaluated and classified as highly resistant to Meloidogyne spp. in this work. Grafting compatibility of these two selected genotypes with commercial melons was good. All grafted plants displayed higher vigour and earlier flowering than ungrafted plants. Fruits from plants grafted onto C. metuliferus showed similar quality than those from ungrafted/selfgrafted plants. However, fruits from plants grafted onto the F1 (inodorus x chinensis) had in this experiment lower brix degree than the ungrafted controls. The resistance to soil borne pathogens found in C. metuliferus and the good performance regarding plant development and fruit quality of the scions indicate that this species is a promising rootstock for melons.C. Gisbert and B. Pico thanks the Programa Hispano-Brasileno de Cooperacion Universitaria PHBP14/00021. Authors also thank the MINECO projects AGL2013-49040-C2-1-R, and AGL2014-53398-C2-2-R, cofunded with FEDER funds.Gisbert Domenech, MC.; Gammoudi, N.; Munera, M.; Giné, A.; Pocurull, M.; Sorribas, F.; Picó Sirvent, MB. (2017). Evaluation of two potential Cucumis spp.resources for grafting melon. Acta Horticulturae. 1151:157-161. https://doi.org/10.17660/ActaHortic.2017.1151.25S157161115

Bioactivity of Different Chemotypes of Oregano Essential Oil against the Blowfly Calliphora vomitoria Vector of Foodborne Pathogens

Blowflies play a substantial role as vectors of microorganisms, including human pathogens. The control of these insect pests is an important aspect of the prevention of foodborne diseases, which represent a significant public health threat worldwide. Among aromatic plants, spices essential oils (EOs) are the most suitable to protect food from insect pests. In this study, we determined the chemical composition of three oregano EOs and assessed their toxicity and deterrence to oviposition against the blowfly Calliphora vomitoria L. The chemical analyses showed that the EOs belonged to three chemotypes: one with a prevalence of carvacrol, the carvacrol chemotype (CC; carvacrol, 81.5%), and two with a prevalence of thymol, the thymol/p-cymene and thymol/-terpinene chemotypes(TCC and TTC; thymol, 43.8, and 36.7%, respectively). The bioassays showed that although all the three EOs chemotypes are able to exert a toxic activity against C. vomitoria adults (LD50 from 0.14 to 0.31 L insect1) and eggs (LC50 from 0.008 to 0.038 L cm2) as well as deter the oviposition (Oviposition Activity Index, OAI, from 0.40 0.04 to 0.87 0.02), the bioactivity of oregano EOs significantly varies among the chemotypes, with the thymol-rich EOs (TCC and TTC) overall demonstrating more effectiveness than the carvacrol-rich (CC) EO

Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality

This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at different recipe contents (50 %, 75 %, 100 %). The study encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterability, extract, free amino nitrogen, and fermentability. Notably, the malt exhibited heightened levels of α-amylase and β-amylase enzymes compared to conventional commercial malt. Furthermore, the analysis of aroma compounds and subsequent sensory evaluations unveiled a significant correlation between the proportion of Maiorca malt in the formulation and intensified estery, fruity, malty, honey, complemented by a reduction in attributes such as aromatic compounds, phenolic, yeasty, sulfury, oxidized, and solvent-like odors. This research underscores the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final beer quality, highlighting its potential as an innovative ingredient in brewing practices

Stability of powdered infant formula during secondary shelf-life and domestic practices

peer-reviewedPowdered infant formula (PIF) and lactose-free PIF during secondary shelf-life (SSL) and under domestic practices was investigated to verify their stability up to the expiration date and under the label instructions for milk reconstitution. Particular attention was given to variations in Maillard reaction and lipid peroxidation products identified and quantified by HS-SPME-GC-MS. Two types of PIF: Type A based on bovine milk and Type B a lactose-free product based on glucose syrup were analysed. The PIF were analysed at regular time intervals beyond the labelled expiration date after opening, and reconstituted using water at 70 °C, 80 °C and 90 °C. A large number of volatile compounds were identified and significant statistically differences resulted during SSL and water temperature used for reconstitution that were correlated to the PIF composition. The study showed that water temperature for reconstitution of samples and the SSL has to be adapted to PIF composition.Italian Ministry for Education, University and Researc

Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis

peer-reviewedAroma compounds and sensory features of lactose free (LFM) and traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin and 2-heptanone characterized both types of cheese at the production time. During the shelf-life, a statistically significant increase in the amount of the volatiles coming from amino acid and fatty acid metabolism occurred in the LFM samples after 8 days of storage and, to a lesser extent, in TM cheese after 13 days of storage. As regard sensory analysis, milk odor and milk flavor descriptors characterized TM and LFM in the early stage of their shelf-life; bitter and acid taste and yoghurt odor descriptors characterized LFM after 8 days and TM after 13 days. The differences between the two cheese types can be attributed to the proteolytic activity of the lactase enzyme. As a result, the volatile aroma profile and the sensory quality should be taken into account for a proper shelf-life definition of Mozzarella cheese and a shorter shelf-life should be suggested for LFM than TM cheese

Phytochemical constituents, antioxidant activity, and toxicity assessment of the aerial part extracts from the infraspecific taxa of Matthiola fruticulosa (Brassicaceae) endemic to Sicily

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qualitative-quantitative profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: Particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 ± 0.02 mg/mL and 2.86 ± 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 ± 0.01 mg/mL and 0.63 ± 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts. The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

[EN] The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.This work was supported in part by the European Commission Horizon 2020 program TRADITOM grant 634561 and TomGEM grant 679796 to JR and AG.González-Mas, M.; Rambla Nebot, JL.; López-Gresa, MP.; Blazquez, M.; Granell Richart, A. (2019). Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. Frontiers in Plant Science. 10:1-18. https://doi.org/10.3389/fpls.2019.00012S11810Abreu, I., Da Costa, N. C., van Es, A., Kim, J.-A., Parasar, U., & Poulsen, M. L. (2017). Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil. Journal of Food Science, 82(12), 2805-2815. doi:10.1111/1750-3841.13948Ahmed, M., Arpaia, M. L., & Scora, R. W. (2001). Seasonal Variation in Lemon (Citrus limonL. Burm. f) Leaf and Rind Oil Composition. Journal of Essential Oil Research, 13(3), 149-153. doi:10.1080/10412905.2001.9699646AKAKABE, Y., KUSUNOKI, A., TANAKA, R., & KANETSUNE, Y. (2010). A Comparison of Volatile Components of Setomi with Its Parent Cultivars. Bioscience, Biotechnology, and Biochemistry, 74(3), 659-662. doi:10.1271/bbb.90722AKAKABE, Y., SAKAMOTO, M., IKEDA, Y., & TANAKA, M. (2008). Identification and Characterization of Volatile Components of the Japanese Sour Citrus FruitCitrus nagato-yuzukichiTanaka. Bioscience, Biotechnology, and Biochemistry, 72(7), 1965-1968. doi:10.1271/bbb.80144Aliberti, L., Caputo, L., De Feo, V., De Martino, L., Nazzaro, F., & Souza, L. (2016). Chemical Composition and in Vitro Antimicrobial, Cytotoxic, and Central Nervous System Activities of the Essential Oils of Citrus medica L. cv. ‘Liscia’ and C. medica cv. ‘Rugosa’ Cultivated in Southern Italy. Molecules, 21(9), 1244. doi:10.3390/molecules21091244Alissandrakis, E. (2003). Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chemistry, 82(4), 575-582. doi:10.1016/s0308-8146(03)00013-xAlonzo, G., Del Bosco, S. F., Palazzolo, E., Saiano, F., & Tusa, N. (2000). Citrus cybrid leaf essential oil. Flavour and Fragrance Journal, 15(2), 91-95. doi:10.1002/(sici)1099-1026(200003/04)15:23.0.co;2-xAsikin, Y., Maeda, G., Tamaki, H., Mizu, M., Oku, H., & Wada, K. (2015). Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses. Food Research International, 67, 102-110. doi:10.1016/j.foodres.2014.11.015Asikin, Y., Taira, I., Inafuku-Teramoto, S., Sumi, H., Ohta, H., Takara, K., & Wada, K. (2012). The Composition of Volatile Aroma Components, Flavanones, and Polymethoxylated Flavones in Shiikuwasha (Citrus depressa Hayata) Peels of Different Cultivation Lines. Journal of Agricultural and Food Chemistry, 60(32), 7973-7980. doi:10.1021/jf301848sAsikin, Y., Taira, I., Inafuku, S., Sumi, H., Sawamura, M., Takara, K., & Wada, K. (2012). Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata). Journal of Food Science, 77(4), C469-C475. doi:10.1111/j.1750-3841.2011.02604.xBelsito, E. L., Carbone, C., Di Gioia, M. L., Leggio, A., Liguori, A., Perri, F., … Viscomi, M. C. (2007). Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation. Journal of Agricultural and Food Chemistry, 55(19), 7847-7851. doi:10.1021/jf070997qBen Hsouna, A., Ben Halima, N., Smaoui, S., & Hamdi, N. (2017). Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids in Health and Disease, 16(1). doi:10.1186/s12944-017-0487-5Benelli, P., Riehl, C. A. S., Smânia, A., Smânia, E. F. A., & Ferreira, S. R. S. (2010). Bioactive extracts of orange (Citrus sinensis L. Osbeck) pomace obtained by SFE and low pressure techniques: Mathematical modeling and extract composition. The Journal of Supercritical Fluids, 55(1), 132-141. doi:10.1016/j.supflu.2010.08.015Benjamin, G., Tietel, Z., & Porat, R. (2013). Effects of Rootstock/Scion Combinations on the Flavor of Citrus Fruit. Journal of Agricultural and Food Chemistry, 61(47), 11286-11294. doi:10.1021/jf402892pBlanco Tirado, C., Stashenko, E. E., Combariza, M. Y., & Martinez, J. R. (1995). Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 697(1-2), 501-513. doi:10.1016/0021-9673(94)00955-9Blázquez, M. A., & Carbó, E. (2015). Control of Portulaca oleracea by boldo and lemon essential oils in different soils. Industrial Crops and Products, 76, 515-521. doi:10.1016/j.indcrop.2015.07.019Bonaccorsi, I. L., McNair, H. M., Brunner, L. A., Dugo, P., & Dugo, G. (1999). Fast HPLC for the Analysis of Oxygen Heterocyclic Compounds of Citrus Essential Oils†. Journal of Agricultural and Food Chemistry, 47(10), 4237-4239. doi:10.1021/jf990417sBoussaada, O., & Chemli, R. (2006). Chemical Composition of Essential Oils from Flowers, Leaves and Peel of Citrus aurantium L. var. amara from Tunisia. Journal of Essential Oil Bearing Plants, 9(2), 133-139. doi:10.1080/0972060x.2006.10643484Boussaada, O., Skoula, M., Kokkalou, E., & Chemli, R. (2007). Chemical Variability of Flowers, Leaves, and Peels Oils of Four Sour Orange Provenances. Journal of Essential Oil Bearing Plants, 10(6), 453-464. doi:10.1080/0972060x.2007.10643579Brophy, J. J., Goldsack, R. J., & Forster, P. I. (2001). The Leaf Oils of the Australian Species ofCitrus(Rutaceae). Journal of Essential Oil Research, 13(4), 264-268. doi:10.1080/10412905.2001.9699690Buettner, A., Mestres, M., Fischer, A., Guasch, J., & Schieberle, P. (2003). Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine). European Food Research and Technology, 216(1), 11-14. doi:10.1007/s00217-002-0586-yCannon, R. J., Kazimierski, A., Curto, N. L., Li, J., Trinnaman, L., Jańczuk, A. J., … Chen, M. Z. (2015). Identification, Synthesis, and Characterization of Novel Sulfur-Containing Volatile Compounds from the In-Depth Analysis of Lisbon Lemon Peels (Citrus limonL. Burm. f. cv. Lisbon). Journal of Agricultural and Food Chemistry, 63(7), 1915-1931. doi:10.1021/jf505177rCarbonell-Caballero, J., Alonso, R., Ibañez, V., Terol, J., Talon, M., & Dopazo, J. (2015). A Phylogenetic Analysis of 34 Chloroplast Genomes Elucidates the Relationships between Wild and Domestic Species within the GenusCitrus. Molecular Biology and Evolution, 32(8), 2015-2035. doi:10.1093/molbev/msv082Casilli, A., Decorzant, E., Jaquier, A., & Delort, E. (2014). Multidimensional gas chromatography hyphenated to mass spectrometry and olfactometry for the volatile analysis of citrus hybrid peel extract. Journal of Chromatography A, 1373, 169-178. doi:10.1016/j.chroma.2014.11.023Chen, Y., Wu, J., Xu, Y., Fu, M., & Xiao, G. (2014). Effect of Second Cooling on the Chemical Components of Essential Oils from Orange Peel (Citrus sinensis). Journal of Agricultural and Food Chemistry, 62(35), 8786-8790. doi:10.1021/jf501079rCheong, M. W., Chong, Z. S., Liu, S. Q., Zhou, W., Curran, P., & Bin Yu. (2012). Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel. Food Chemistry, 134(2), 686-695. doi:10.1016/j.foodchem.2012.02.162Cheong, M.-W., Liu, S.-Q., Yeo, J., Chionh, H.-K., Pramudya, K., Curran, P., & Yu, B. (2011). Identification of Aroma-Active Compounds in Malaysian Pomelo (Citrus grandis(L.) Osbeck) Peel by Gas Chromatography-Olfactometry. Journal of Essential Oil Research, 23(6), 34-42. doi:10.1080/10412905.2011.9712279Cheong, M.-W., Loke, X.-Q., Liu, S.-Q., Pramudya, K., Curran, P., & Yu, B. (2011). Characterization of Volatile Compounds and Aroma Profiles of Malaysian Pomelo (Citrus grandis (L.) Osbeck) Blossom and Peel. Journal of Essential Oil Research, 23(2), 34-44. doi:10.1080/10412905.2011.9700445Chisholm, M. G., Jell, J. A., & Cass, D. M. (2003). Characterization of the major odorants found in the peel oil ofCitrus reticulata Blanco cv. Clementine using gas chromatography-olfactometry. Flavour and Fragrance Journal, 18(4), 275-281. doi:10.1002/ffj.1188Chisholm, M. G., Wilson, M. A., & Gaskey, G. M. (2003). Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour and Fragrance Journal, 18(2), 106-115. doi:10.1002/ffj.1172Choi, H.-S. (2003). Characterization ofCitrus unshiu(C. unshiuMarcov. formaMiyagawa-wase) Blossom Aroma by Solid-Phase Microextraction in Conjunction with an Electronic Nose. Journal of Agricultural and Food Chemistry, 51(2), 418-423. doi:10.1021/jf0114280Choi, H.-S. (2003). Character Impact Odorants ofCitrusHallabong [(C. unshiuMarcov ×C. sinensisOsbeck) ×C. reticulataBlanco] Cold-Pressed Peel Oil. Journal of Agricultural and Food Chemistry, 51(9), 2687-2692. doi:10.1021/jf021069oChoi, H.-S. (2005). Characteristic Odor Components of Kumquat (Fortunella japonicaSwingle) Peel Oil. Journal of Agricultural and Food Chemistry, 53(5), 1642-1647. doi:10.1021/jf040324xChoi, H.-S. (2006). Lipolytic Effects of Citrus Peel Oils and Their Components. Journal of Agricultural and Food Chemistry, 54(9), 3254-3258. doi:10.1021/jf052409jChoi, H.-S., Kondo, Y., & Sawamura, M. (2001). Characterization of the Odor-Active Volatiles in Citrus Hyuganatsu (Citrus tamuranaHort. ex Tanaka). Journal of Agricultural and Food Chemistry, 49(5), 2404-2408. doi:10.1021/jf001467wChoi, H. S., Sawamura, M., & Kondo, Y. (2002). Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis. Journal of Food Science, 67(5), 1713-1718. doi:10.1111/j.1365-2621.2002.tb08711.xChung, H., Chung, W.-Y., Yoo, E.-S., Cho, S. K., Oh, S.-K., & Kim, Y.-S. (2012). Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck). Journal of the Korean Society for Applied Biological Chemistry, 55(1), 133-136. doi:10.1007/s13765-012-0023-2Chung, M. S. (2012). Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom. Food Science and Biotechnology, 21(1), 285-290. doi:10.1007/s10068-012-0038-9Cosimi, S., Rossi, E., Cioni, P. L., & Canale, A. (2009). Bioactivity and qualitative analysis of some essential oils from Mediterranean plants against stored-product pests: Evaluation of repellency against Sitophilus zeamais Motschulsky, Cryptolestes ferrugineus (Stephens) and Tenebrio molitor (L.). Journal of Stored Products Research, 45(2), 125-132. doi:10.1016/j.jspr.2008.10.002Costa, R., Bisignano, C., Filocamo, A., Grasso, E., Occhiuto, F., & Spadaro, F. (2014). Antimicrobial activity and chemical composition ofCitrus aurantifolia(Christm.) Swingle essential oil from Italian organic crops. Journal of Essential Oil Research, 26(6), 400-408. doi:10.1080/10412905.2014.964428Costa, R., Dugo, P., Navarra, M., Raymo, V., Dugo, G., & Mondello, L. (2010). Study on the chemical composition variability of some processed bergamot (Citrus bergamia) essential oils. Flavour and Fragrance Journal, 25(1), 4-12. doi:10.1002/ffj.1949Craske, J. D., Suryadi, N., & Wootton, M. (2005). A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle). Journal of the Science of Food and Agriculture, 85(3), 522-525. doi:10.1002/jsfa.2038Behzad, B. D. (2011). Comparison of volatile components of flower, leaf, peel and juice of Page mandarin [(Citrus reticulata var Dancy Citrus paradisi var Duncan) Citrus clementina]. African Journal of Biotechnology, 10(51), 10437-10446. doi:10.5897/ajb11.1069Delort, E., & Jaquier, A. (2009). Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract. Flavour and Fragrance Journal, 24(3), 123-132. doi:10.1002/ffj.1922Delort, E., Jaquier, A., Decorzant, E., Chapuis, C., Casilli, A., & Frérot, E. (2015). Comparative analysis of three Australian finger lime (Citrus australasica) cultivars: Identification of unique citrus chemotypes and new volatile molecules. Phytochemistry, 109, 111-124. doi:10.1016/j.phytochem.2014.10.023Dharmawan, J., Kasapis, S., Sriramula, P., Lear, M. J., & Curran, P. (2009). Evaluation of Aroma-Active Compounds in Pontianak Orange Peel Oil (Citrus nobilis Lour. Var.microcarpaHassk.) by Gas Chromatography−Olfactometry, Aroma Reconstitution, and Omission Test. Journal of Agricultural and Food Chemistry, 57(1), 239-244. doi:10.1021/jf801070rDong, Z. B., Shao, W. Y., & Liang, Y. R. (2014). Isolation and Characterization of Essential Oil Extracted from Tangerine Peel. Asian Journal of Chemistry, 26(16), 4975-4978. doi:10.14233/ajchem.2014.16277Družić, J., Jerković, I., Marijanović, Z., & Roje, M. (2016). Chemical biodiversity of the leaf and flower essential oils of Citrus aurantium L. from Dubrovnik area (Croatia) in comparison with Citrus sinensis L. Osbeck cv. Washington navel, Citrus sinensis L. Osbeck cv. Tarocco and Citrus sinensis L. Osbeck cv. Doppio Sanguigno. Journal of Essential Oil Research, 28(4), 283-291. doi:10.1080/10412905.2016.1159258Dugo, G., Bonaccorsi, I., Sciarrone, D., Costa, R., Dugo, P., Mondello, L., … Fakhry, H. A. (2011). Characterization of Oils from the Fruits, Leaves and Flowers of the Bitter Orange Tree. Journal of Essential Oil Research, 23(2), 45-59. doi:10.1080/10412905.2011.9700446Dugo, P., Mondello, L., Cogliandro, E., Verzera, A., & Dugo, G. (1996). On the Genuineness of Citrus Essential Oils. 51. Oxygen Heterocyclic Compounds of Bitter Orange Oil (Citrus aurantiumL.). Journal of Agricultural and Food Chemistry, 44(2), 544-549. doi:10.1021/jf950183mDugo, P., Mondello, L., Favoino, O., Cicero, L., Zenteno, N. A. R., & Dugo, G. (2004). Characterization of cold-pressed Mexican dancy tangerine oils. Flavour and Fragrance Journal, 20(1), 60-66. doi:10.1002/ffj.1367Elmaci, Y., & Onoğur, T. (2012). Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques. Acta Alimentaria, 41(1), 131-139. doi:10.1556/aalim.41.2012.1.15Fancello, F., Petretto, G. L., Zara, S., Sanna, M. L., Addis, R., Maldini, M., … Pintore, G. (2016). Chemical characterization, antioxidant capacity and antimicrobial activity against food related microorganisms of Citrus limon var. pompia leaf essential oil. LWT - Food Science and Technology, 69, 579-585. doi:10.1016/j.lwt.2016.02.018Fanciullino, A.-L., Gancel, A.-L., Froelicher, Y., Luro, F., Ollitrault, P., & Brillouet, J.-M. (2005). Effects of Nucleo-cytoplasmic Interactions on Leaf Volatile Compounds from Citrus Somatic Diploid Hybrids. Journal of Agricultural and Food Chemistry, 53(11), 4517-4523. doi:10.1021/jf0502855Fanciullino, A.-L., Tomi, F., Luro, F., Desjobert, J. M., & Casanova, J. (2006). Chemical variability of peel and leaf oils of mandarins. 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Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South-Eastern Sicily (Italy): Preservation and Economic Potential

In recent years, the preservation of biodiversity has become an important issue. Despite much public discussion, however, current practices in the food industry seldom take account of its potential economic importance: on the contrary, the introduction of industrialized agriculture practices over large areas has often resulted in a dramatic reduction in biodiversity

Palynological and chemical volatile components of tipically autumnal honeys of the western Mediterranean

[EN] Twenty-five samples of autumnal honeys from the western Mediterranean (Mallorca and Eivissa, Balearic Islands) were examined for pollen content (qualitative and quantitative melissopalynological analysis), moisture, electrical conductivity, colour, sensorial qualities and volatile components. Quantitative analysis showed that the honey contained Maurizio's Class II: 64%, Class III: 28%, Class IV: 4% and Class V: 4%. Fifty-four pollen types, with an average number of 16.68 per sample, were identified, belonging to 29 botanical families. Only two taxa (Ceratonia siliqua and Erica multiflora) were found in all samples. Seventeen samples were unifloral (68%) - ten (40%) of C. siliqua, six (24%) of E. multiflora and one (4%) of Hedera helix. All honeys have a low honeydew index (<?0.09%), while the values for electrical conductivity and water content were high. The major honey volatile components are: cis- and trans-linalool oxides (64.2%) and hotrienol (10.4%) for the carob (C. siliqua) and trans-linalool oxide (13.4%), p-menthane-1,8-diol (11.1%), safranal (9.7%), limonene (5,4%), -pinene (3.7%) and oxoisophorone (3.4%) for the winter heather (E. multiflora).The authors would like to extend their gratitude to the Mallorca Rural 'Leader plus' programme and the beekeepers of Mallorca and Eivissa for their support and friendly collaboration. The authors also thank an anonymous reviewer for useful comments and suggestions on an earlier version of the manuscript.Boi, M.; Llorens Molina, JA.; Cortés, L.; Lladó, G.; Llorens, L. (2013). Palynological and chemical volatile components of tipically autumnal honeys of the western Mediterranean. Grana. 52(2):93-105. doi:10.1080/00173134.2012.744774S93105522Andrade, P. B., Amaral, M. T., Isabel, P., Carvalho, J. C. M. F., Seabra, R. M., & Proença da Cunha, A. (1999). 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