Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments; for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar

Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability

Volatile profile of basil cultivars and hybrids

The aim of this study was to evaluate the volatile profile as a result of hybridization. Data were analyzed by ANOVA, Tukey test and Principal Component Analysis. Hybridization provided the appearance of compounds in hybrids, and these compounds are absent in the parental volatile profile. The new compounds were: camphor, neral, geranial, beta-selinene, bicyclogermacrene, (E)-caryophyllene and methyl chavicol, for the hybrid 'Genovese' x 'Maria Bonita'; and camphor, for the hybrid 'Sweet Dani' x 'Genovese'

Melon Genetic Resources Characterization for Rind Volatile Profile

[EN] A melon core collection was analyzed for rind volatile compounds as, despite the fact that they are scarcely studied, these compounds play an important role in consumer preferences. Gas chromatography coupled to mass spectrometry allowed the detection of 171 volatiles. The high volatile diversity found was analyzed by Hierarchical Cluster Analysis (HCA), giving rise to two major clusters of accessions. The first cluster included climacteric and aromatic types such as Cantalupensis, Ameri, Dudaim and Momordica, rich in esters; the second one mainly included non-climacteric non-aromatic types such as Inodorus, Flexuosus, Acidulus, Conomon and wild Agrestis, with low volatiles content, specifically affecting esters. Many interesting accessions were identified, with different combinations of aroma profiles for rind and flesh, such as Spanish Inodorus landraces with low aroma flesh but rind levels of esters similar to those in climacteric Cantalupensis, exotic accessions sharing high contents of specific compounds responsible for the unique aroma of Dudaim melons or wild Agrestis with unexpected high content of some esters. Sesquiterpenes were present in rinds of some Asian Ameri and Momordica landraces, and discriminate groups of cultivars (sesquiterpene-rich/-poor) within each of the two most commercial melon horticultural groups (Cantalupensis and Inodorus), suggesting that the Asian germplasm is in the origin of specific current varieties or that this feature has been introgressed more recently from Asian sources. This rind characterization will encourage future efforts for breeding melon quality as many of the characterized landraces and wild accessions have been underexploited.This work was supported by ERA-PG project (MELRIP: GEN2006-27773-C2-2-E), Plant KBBE project (SAFQIM: PIM2010PKB-00691), Ministerio de Economia y Competitividad AGL2014-53398-C2-2-R (jointly funded by FEDER), Ministerio de Ciencia, Innovacion y Universidades, cofunded with FEDER funds (Project No. AGL2017-85563-C2-1-R), by PROMETEO project 2017/078 (to promote excellence groups) by the Conselleria d'Educacio, Investigacio, Cultura i Esports (Generalitat Valenciana) and partly by GV/2020/025 by the Conselleria de Innovacion, Universidades, Ciencia y Sociedad digital. J.L. Rambla is supported by the Spanish Ministry of Economy and Competitiveness through a "Juan de la Cierva-Formacion" grant (FJCI-2016-28601).Esteras Gómez, C.; Rambla Nebot, JL.; Sánchez, G.; Granell Richart, A.; Picó Sirvent, MB. (2020). Melon Genetic Resources Characterization for Rind Volatile Profile. Agronomy. 10:1-18. https://doi.org/10.3390/agronomy10101512S11810Burger, Y., Sa’ar, U., Paris, H., Lewinsohn, E., Katzir, N., Tadmor, Y., & Schaffer, A. (2006). Genetic variability for valuable fruit quality traits in Cucumis melo. Israel Journal of Plant Sciences, 54(3), 233-242. doi:10.1560/ijps_54_3_233Moing, A., Allwood, J. W., Aharoni, A., Baker, J., Beale, M. H., Ben-Dor, S., … Schaffer, A. A. (2020). Comparative Metabolomics and Molecular Phylogenetics of Melon (Cucumis melo, Cucurbitaceae) Biodiversity. Metabolites, 10(3), 121. doi:10.3390/metabo10030121Nee, M., & Kirkbride, J. H. (1994). Biosystematic Monograph of the Genus Cucumis (Cucurbitaceae)-Botanical Identification of Cucumbers and Melons. Bulletin of the Torrey Botanical Club, 121(3), 300. doi:10.2307/2997187Bernillon, S., Biais, B., Deborde, C., Maucourt, M., Cabasson, C., Gibon, Y., … Moing, A. (2012). Metabolomic and elemental profiling of melon fruit quality as affected by genotype and environment. Metabolomics, 9(1), 57-77. doi:10.1007/s11306-012-0429-1Aubert, C., & Bourger, N. (2004). Investigation of Volatiles in Charentais Cantaloupe Melons (Cucumis melo Var. cantalupensis). Characterization of Aroma Constituents in Some Cultivars. Journal of Agricultural and Food Chemistry, 52(14), 4522-4528. doi:10.1021/jf049777sObando-Ulloa, J. M., Ruiz, J., Monforte, A. J., & Fernández-Trujillo, J. P. (2010). Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.). Food Chemistry, 118(3), 815-822. doi:10.1016/j.foodchem.2009.05.068Verzera, A., Dima, G., Tripodi, G., Ziino, M., Lanza, C. M., & Mazzaglia, A. (2010). Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace–Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry. Food Analytical Methods, 4(2), 141-149. doi:10.1007/s12161-010-9159-zCondurso, C., Verzera, A., Dima, G., Tripodi, G., Crinò, P., Paratore, A., & Romano, D. (2012). Effects of different rootstocks on aroma volatile compounds and carotenoid content of melon fruits. Scientia Horticulturae, 148, 9-16. doi:10.1016/j.scienta.2012.09.015Escribano, S., & Lázaro, A. (2012). Sensorial characteristics of Spanish traditional melon genotypes: has the flavor of melon changed in the last century? European Food Research and Technology, 234(4), 581-592. doi:10.1007/s00217-012-1661-7Pang, X., Chen, D., Hu, X., Zhang, Y., & Wu, J. (2012). Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests. Journal of Agricultural and Food Chemistry, 60(42), 10426-10432. doi:10.1021/jf302373gVallone, S., Sivertsen, H., Anthon, G. E., Barrett, D. M., Mitcham, E. J., Ebeler, S. E., & Zakharov, F. (2013). An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening. Food Chemistry, 139(1-4), 171-183. doi:10.1016/j.foodchem.2012.12.042BAI, X., TENG, L., LÜ, D., & QI, H. (2014). Co-Treatment of EFF and 1-MCP for Enhancing the Shelf-Life and Aroma Volatile Compounds of Oriental Sweet Melons (Cucumis melo var. makuwa Makino). Journal of Integrative Agriculture, 13(1), 217-227. doi:10.1016/s2095-3119(13)60372-xChen, H., Cao, S., Jin, Y., Tang, Y., & Qi, H. (2016). The Relationship between CmADHs and the Diversity of Volatile Organic Compounds of Three Aroma Types of Melon (Cucumis melo). Frontiers in Physiology, 7. doi:10.3389/fphys.2016.00254Gonda, I., Lev, S., Bar, E., Sikron, N., Portnoy, V., Davidovich-Rikanati, R., … Lewinsohn, E. (2013). Catabolism ofl-methionine in the formation of sulfur and other volatiles in melon (Cucumis meloL.) fruit. The Plant Journal, 74(3), 458-472. doi:10.1111/tpj.12149Freilich, S., Lev, S., Gonda, I., Reuveni, E., Portnoy, V., Oren, E., … Katzir, N. (2015). Systems approach for exploring the intricate associations between sweetness, color and aroma in melon fruits. BMC Plant Biology, 15(1). doi:10.1186/s12870-015-0449-xGonda, I., Davidovich-Rikanati, R., Bar, E., Lev, S., Jhirad, P., Meshulam, Y., … Lewinsohn, E. (2018). Differential metabolism of L–phenylalanine in the formation of aromatic volatiles in melon (Cucumis melo L.) fruit. Phytochemistry, 148, 122-131. doi:10.1016/j.phytochem.2017.12.018Galpaz, N., Gonda, I., Shem‐Tov, D., Barad, O., Tzuri, G., Lev, S., … Katzir, N. (2018). Deciphering genetic factors that determine melon fruit‐quality traits using RNA ‐Seq‐based high‐resolution QTL and eQTL mapping. The Plant Journal, 94(1), 169-191. doi:10.1111/tpj.13838Feder, A., Jiao, C., Galpaz, N., Vrebalov, J., Xu, Y., Portnoy, V., … Giovannoni, J. J. (2020). Melon ethylene-mediated transcriptome and methylome dynamics provide insights to volatile production. doi:10.1101/2020.01.28.923284El-Sharkawy, I., Manríquez, D., Flores, F. B., Regad, F., Bouzayen, M., Latché, A., & Pech, J.-C. (2005). Functional Characterization of a Melon Alcohol Acyl-transferase Gene Family Involved in the Biosynthesis of Ester Volatiles. Identification of the Crucial Role of a Threonine Residue for Enzyme Activity*. Plant Molecular Biology, 59(2), 345-362. doi:10.1007/s11103-005-8884-yPerry, P. L., Wang, Y., & Lin, J. (2009). Analysis of honeydew melon (Cucumis melovar.inodorus) flavour and GC-MS/MS identification of (E,Z)-2,6-nonadienyl acetate. Flavour and Fragrance Journal, 24(6), 341-347. doi:10.1002/ffj.1947Rodríguez-Pérez, C., Quirantes-Piné, R., Fernández-Gutiérrez, A., & Segura-Carretero, A. (2013). Comparative characterization of phenolic and other polar compounds in Spanish melon cultivars by using high-performance liquid chromatography coupled to electrospray ionization quadrupole-time of flight mass spectrometry. Food Research International, 54(2), 1519-1527. doi:10.1016/j.foodres.2013.09.011Allwood, J. W., Cheung, W., Xu, Y., Mumm, R., De Vos, R. C. H., Deborde, C., … Goodacre, R. (2014). Metabolomics in melon: A new opportunity for aroma analysis. Phytochemistry, 99, 61-72. doi:10.1016/j.phytochem.2013.12.010Portnoy, V., Benyamini, Y., Bar, E., Harel-Beja, R., Gepstein, S., Giovannoni, J. J., … Katzir, N. (2008). The molecular and biochemical basis for varietal variation in sesquiterpene content in melon (Cucumis melo L.) rinds. Plant Molecular Biology, 66(6), 647-661. doi:10.1007/s11103-008-9296-6Esteras, C., Formisano, G., Roig, C., Díaz, A., Blanca, J., Garcia-Mas, J., … Picó, B. (2013). SNP genotyping in melons: genetic variation, population structure, and linkage disequilibrium. Theoretical and Applied Genetics, 126(5), 1285-1303. doi:10.1007/s00122-013-2053-5Leida, C., Moser, C., Esteras, C., Sulpice, R., Lunn, J. E., de Langen, F., … Picó, B. (2015). Variability of candidate genes, genetic structure and association with sugar accumulation and climacteric behavior in a broad germplasm collection of melon (Cucumis melo L.). BMC Genetics, 16(1). doi:10.1186/s12863-015-0183-2Sánchez, G., Martínez, J., Romeu, J., García, J., Monforte, A. J., Badenes, M. L., & Granell, A. (2014). The peach volatilome modularity is reflected at the genetic and environmental response levels in a QTL mapping population. BMC Plant Biology, 14(1), 137. doi:10.1186/1471-2229-14-137Sánchez, G., Besada, C., Badenes, M. L., Monforte, A. J., & Granell, A. (2012). A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit. PLoS ONE, 7(6), e38992. doi:10.1371/journal.pone.0038992Zorrilla-Fontanesi, Y., Rambla, J.-L., Cabeza, A., Medina, J. J., Sánchez-Sevilla, J. F., Valpuesta, V., … Amaya, I. (2012). Genetic Analysis of Strawberry Fruit Aroma and Identification of O-Methyltransferase FaOMT as the Locus Controlling Natural Variation in Mesifurane Content      . Plant Physiology, 159(2), 851-870. doi:10.1104/pp.111.188318Rambla, J. L., Medina, A., Fernández-del-Carmen, A., Barrantes, W., Grandillo, S., Cammareri, M., … Granell, A. (2016). Identification, introgression, and validation of fruit volatile QTLs from a red-fruited wild tomato species. Journal of Experimental Botany, erw455. doi:10.1093/jxb/erw455Verzera, A., Dima, G., Tripodi, G., Condurso, C., Crinò, P., Romano, D., … Paratore, A. (2014). Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp. melo var. inodorus H. Jacq.) in relation to different rootstocks. Scientia Horticulturae, 169, 118-124. doi:10.1016/j.scienta.2014.02.008López, C., Ferriol, M., & Picó, M. B. (2015). Mechanical transmission of Tomato leaf curl New Delhi virus to cucurbit germplasm: selection of tolerance sources in Cucumis melo. Euphytica, 204(3), 679-691. doi:10.1007/s10681-015-1371-xSharon-Asa, L., Shalit, M., Frydman, A., Bar, E., Holland, D., Or, E., … Eyal, Y. (2003). Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1 , a key gene in the production of the sesquiterpene aroma compound valencene. The Plant Journal, 36(5), 664-674. doi:10.1046/j.1365-313x.2003.01910.xPechous, S. W., & Whitaker, B. D. (2004). Cloning and functional expression of an ( E , E )-a-farnesene synthase cDNA from peel tissue of apple fruit. Planta, 219(1), 84-94. doi:10.1007/s00425-003-1191-4MARUYAMA, T., ITO, M., & HONDA, G. (2001). Molecular Cloning, Functional Expression and Characterization of (E)-.BETA.-Farnesene Synthase from Citrus junos. Biological and Pharmaceutical Bulletin, 24(10), 1171-1175. doi:10.1248/bpb.24.1171Lourenço, A. M., Haddi, K., Ribeiro, B. M., Corrêia, R. F. T., Tomé, H. V. V., Santos-Amaya, O., … Aguiar, R. W. S. (2018). Essential oil of Siparuna guianensis as an alternative tool for improved lepidopteran control and resistance management practices. Scientific Reports, 8(1). doi:10.1038/s41598-018-25721-0Monforte, A. J., Garcia-Mas, J., & Arus, P. (2003). Genetic variability in melon based on microsatellite variation. Plant Breeding, 122(2), 153-157. doi:10.1046/j.1439-0523.2003.00848.xBlanca, J., Esteras, C., Ziarsolo, P., Pérez, D., Fernández-Pedrosa, V., Collado, C., … Picó, B. (2012). Transcriptome sequencing for SNP discovery across Cucumis melo. BMC Genomics, 13(1). doi:10.1186/1471-2164-13-280Zhao, G., Lian, Q., Zhang, Z., Fu, Q., He, Y., Ma, S., … Huang, S. (2019). 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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.Gobierno de España-OliFilm-AGL-2013-48300-

Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile

The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.info:eu-repo/semantics/publishedVersio

Optimization of electronic nose drift correction applied to tomato volatile profiling

This is a pre-print of an article published in Analytical and Bioanalytical Chemistry. The final authenticated version is available online at: https://doi.org/10.1007/s00216-021-03340-5E-noses can be routinely used to evaluate the volatile profile of tomato samples once the sensor drift and standardization issues are adequately solved. Short-term drift can be corrected using a strategy based on a multiplicative drift correction procedure coupled with a PLS adaptation of the component correction. It must be performed specifically for each sequence, using all sequence signals data. With this procedure, a drastic reduction of sensor signal %RSD can be obtained, ranging between 91.5 and 99.7% for long sequences and between 75.7 and 98.8% for short sequences. On the other hand, long-term drift can be fixed up using a synthetic reference standard mix (with a representation of main aroma volatiles of the species) to be included in each sequence that would enable sequence standardization. With this integral strategy, a high number of samples can be analyzed in different sequences, with a 94.4% success in the aggrupation of the same materials in PLS-DA two-dimensional graphical representations. Using this graphical interface, e-noses can be used to developed expandable maps of volatile profile similitudes, which will be useful to select the materials that most resemble breeding objectives or to analyze which preharvest and postharvest procedures have a lower impact on the volatile profile, avoiding the costs and sample limitations of gas chromatography

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose" and "elderflower" flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles

Consumers acceptance and volatile profile of wall rocket (Diplotaxis erucoides)

[EN] Wall rocket (Diplotaxis erucoides) is a wild edible herb traditionally consumed in the Mediterranean regions with a characteristic, pungent flavour. However, little is known about its acceptance as a potential new crop. In the present study, an hedonic test with 98 volunteers was performed in order to evaluate the potential of wall rocket as a new crop. Three products were tested corresponding to microgreens, seedlings and baby-leaves. The volatile constituents were also studied due to their probable influence on acceptance, and compared to Dijon's mustard and wasabi. The degree of acceptance was mainly related to taste and pungency. Microgreens were well accepted, whereas seedlings and baby-leaves were mainly appreciated by individuals that enjoy pungent tastes. The purchase intent was also highly related to the acceptance of taste and pungency. The volatiles profile revealed that wall rocket was rich in allyl isothiocyanate, like mustard and wasabi. This compound may be greatly responsible of the relationship between the acceptance of mustard, wasabi and wall rocket. Microgreens displayed the highest levels of isothiocyanates, although the quantity of product tested by panellists did not probably allow the appreciation of such compounds. In baby-leaves, a significant decrease in isothiocyanates GC area and relative abundances was observed. These results suggest that wall rocket microgreens would be accepted by a significant proportion of the general public since pungency is lowly perceived in the product, despite its high levels of isothiocyanates. By contrast, baby-leaves may become a crop for a cohort of consumers that enjoy pungent flavours.C. Guijarro-Real thanks the Ministerio de Educacion, Cultura y Deporte of Spain (MECD) for its financial support with a PhD grant (FPU14-06798). Authors also thank Dr. A.M. Adalid and Dr. C.K. Pires for support in the tasting session, and Ms. E. Moreno for assistance with the GC-MS analysis.Guijarro-Real, C.; Prohens Tomás, J.; Rodríguez Burruezo, A.; Fita, A. (2020). Consumers acceptance and volatile profile of wall rocket (Diplotaxis erucoides). Food Research International. 132:1-9. https://doi.org/10.1016/j.foodres.2020.109008S19132Agneta, R., Lelario, F., De Maria, S., Möllers, C., Bufo, S. A., & Rivelli, A. R. (2014). Glucosinolate profile and distribution among plant tissues and phenological stages of field-grown horseradish. Phytochemistry, 106, 178-187. doi:10.1016/j.phytochem.2014.06.019Angelino, D., Dosz, E. B., Sun, J., Hoeflinger, J. L., Van Tassell, M. L., Chen, P., … Jeffery, E. H. (2015). Myrosinase-dependent and –independent formation and control of isothiocyanate products of glucosinolate hydrolysis. Frontiers in Plant Science, 6. doi:10.3389/fpls.2015.00831Bell, L., Methven, L., Signore, A., Oruna-Concha, M. J., & Wagstaff, C. (2017). Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry, 218, 181-191. doi:10.1016/j.foodchem.2016.09.076Bell, L., Methven, L., & Wagstaff, C. (2017). The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype. Food Chemistry, 222, 6-17. doi:10.1016/j.foodchem.2016.11.153Bell, L., Oloyede, O. O., Lignou, S., Wagstaff, C., & Methven, L. (2018). Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Molecular Nutrition & Food Research, 62(18), 1700990. doi:10.1002/mnfr.201700990Bell, L., Spadafora, N. D., Müller, C. T., Wagstaff, C., & Rogers, H. J. (2016). Use of TD-GC–TOF-MS to assess volatile composition during post-harvest storage in seven accessions of rocket salad (Eruca sativa). 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Antimicrobial properties and volatile profile of bread and biscuits melanoidins

This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1 mm), after gluten digestion, 10 kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction coupled with a gas chromatograph with a mass spectrometer was used to determine the volatile profiles. The antimicrobial effect was evaluated against isolated strains of the most relevant food spoilage and pathogen microorganisms, together with some molds and yeasts. Melanoidins from common bread exhibited the most extensive antimicrobial activities and showed the most composite volatile profile. No undesirable compounds, such as furfural and 5-hydroxy-methyl-furfural, were found in any of the melanoidins studied. The obtained data pointed out that bakery melanoidins can exert effective food technological properties as natural antimicrobials that can improve shelf-life and security of foodstuffs, together with a possible contribution to food aroma.Government of Autonomous Community of Castile-Leon and FEDER funds [JCyL/FEDER, BU243P18]