Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.

Exogenous L-tryptophan treatment increases the concentrations of melatonin and aroma compounds in grape berries and wine

L-Tryptophan(Trp)is a substrate for the biosynthesis of melatonin,and melatonin is a signal molecule that alters the secondary metabolite profile;whether Trp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear.Here,the content of melatonin was higher in Marselan grapes and wine than that in other grape cultivars.Marselan grapes were subjected to 30 different Trp treatments.The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments.Increases in the content of volatiles were mainly driven by increases in aldehydes.Hexanal,the most abundant aldehyde compound,was the main contributor to increases in aldehydes following Trp treatment.The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treatments because the content of melatonin and aroma compounds,as well as other basic quality parameters,were highest in Trp-treated grape berries and wine in these treatments.Overall,these two effective Trp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes,and this could increase the economic value of this cultivar.

Bioactive compounds and volatile aroma compounds in rose(Rosa damascena Mill.)vinegar during the aging period

Rose sp.is a plant genus popular in the perfume,and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging,anti-depressant,anti-cancer,and anti-microbial effects.Moreover,it is used in the food industry to produce marmalade,syrup,tea,jam,etc.However,there is no food form in which rose is used as a raw material in which no heat is applied and does not contain sugar so that its bioactive compounds can be released in the best way.In this manner,producing vinegar may be a suitable solution.Therefore,this study aimed to reveal the antioxidant capacity,organic-acid,phenolic,and volatile-aroma compounds of rose vinegar as an novel food and the changes of them during the 3-year-aging-period were investigated In the study,the phenolics of the rose vinegar were mainly comprised gallic-acid and catechin,followed by chlorogenic acid,apigenin,quercetin,and kaempferol.The total phenolic-compound content and the antioxidant activity had high a value.The prominent volatile aroma compounds were rose-oxide,acetic-acid,2-phenethanol,octanoic-acid,ethyl-phenylacetate,isoamyl-acetate,phenylacetic-acid,acetoin,linalool,ethyl-acetate,β-citronellol.The most appropriate duration was determined to be 2 years.The results showed that the rose plant was suitable for vinegar production.Thus,a new food produced from the petals of a flower with positive health properties was produced.The resulting product was found to be suitable for industrial production.Also,novel and important information was obtained for producers who want to produce rose vinegar on the industrial scale on this subject.

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)

Compared to other melon types, oriental sweet melon （Cucumis melo var. makuwa Makino） is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of this experiment is to explore the effects of co- treatment of enhanced freshness formulation （EFF） and 1-methylcyclopropene （1-MCP） on physiological changes and the content of aroma volatile compounds introduced by them of two oriental sweet melon cultivars （Yumeiren and Tianbao） during storage. The melons were stored in incubators with temperature of 15~C and a relative humidity of 85% for 24 d during which fruit quality and related physiological index were measured. Compared to the control, both treatments delayed fruit weight loss rate and kept the fruit firmness, water content and soluble solids content. Ascorbate peroxidase （APX） and phenylalanine ammonia lyase （PAL） activities showed fluctuations in treated melons, while lipoxygenase （LOX） activity （P〈0.01） and malondialdehyde （MDA） content （P〈0.05） decreased compared to control. During the early stage of storage, alcohols and aldehydes were the main volatile compounds, and esters gradually increased during storage. Of all the esters, acetic esters were the main components, followed by oxalic acid esters and other esters. The total content of aroma volatile compounds, esters, alcohols and aldehydes of co-treated melons were all higher than those of 1-MCP treated and control melons. In addition, the aroma volatile peak of co-treated melons occurred later than that of 1-MCP treated and control melons. In summary, co-treatment of EFF and 1-MCP was more beneficial than 1-MCP treatment to delay ripening and senescence, maintain fruit quality, enhance shelf-life and improve levels of aroma volatile compounds.

Analysis of Aroma Volatile Compounds in Fuji Apple Using SPME with Different Fiber Coatings

The aroma volatile compounds in Fuji apple were isolated by solid-phase microextraction( SPME),and detected by gas chromatography-mass spectrometry( GC-MS). The results showed that the optimal retention time of the heating up of capillary columns was 5 min. Of the seven fibers used in this work,DVB/CAR/PDMS was found to be the most suitable to extract the aroma volatile compounds in Fuji apple. A total number of 43 volatile compounds were identified according to their retention time on capillary columns and their mass spectra,including eleven esters,ten alcohols,ten aldehydes,seven alkenes,two anhydrides,one ketone,one phenol and one ether. This detection method will provide a new foundation for analysis of volatile compounds in apple were identified.

GC-MS Analysis of Volatile Components in ‘Changping 8’ Apple Fruit

Solid-phase and micro-extraction combined with GC/MS(SPME-GC-MS) were employed to detect main aroma components in ‘Changping 8’ apple fruit. The results showed that, 29 kinds of compounds were identified from the aroma components in ‘Changping 8’ apple fruit, and they were aldehydes, alcohols, esters, ketones, etc. The main aroma components of apple fruits were acetic acid, hexyl ester, acetic acid, butyl ester,(E)-2-hexenal, 1-butanol, hexanal, and 1-hexanol.

Solvent effects and mass transfer on aroma extraction during solid-state distillation

Steam distillation is an important unit operation to extract valuable compounds from natural solid-state substrates.Solid-state distillation with steam can extract aroma from fermented solid substrate such as fermented grains of Chinese liquor fermentation.However,this procedure is still operated based on generations of empirical skills rather than a technique under process control based on scientific principles.The resulting drawback is poor mass and heat transfer with undesired consequences concerning productivity,quality and sustainability.Mathematical modelling can be a powerful tool to get insight into such an empirical process for potential rational design,optimization and control.Therefore,we established a mathematical model to describe the mass transfer based on kinetic parameters.The simulation results show that the distillation had a natural column plate structure that more effectively concentrated compounds.Furthermore,this structure resulted in a high ethanol concentration in the distillate.To evaluate subsequent effect of high ethanol concentration,we analysed aroma compounds in the distillates under simulated conditions with or without ethanol.The hydrophobic compounds were fitted well under conditions with ethanol,whereas hydrophilic compounds had similar outcomes under both conditions.The results show that ethanol could accelerate the release of hydrophobic compounds in Chinese liquor distillation.Therefore,solvent could be one of the important factors to optimize the distillation process.Our findings provide a reference for improving the extraction during solid-state distillation.

Status of research on lactones used as aroma:A bibliometric review

The lactones belong to a class of organic compounds relevant to the flavors and fragrances industry by imparting fruity,creamy,and aromatic notes with application in various products in the food,beverage,and cosmetics.The aim of this review was providing the status of the published research and the panorama of patents filed under biotechnological production of aroma lactones(BPAL).Therefore,a bibliometric analysis and a technological prospection were carried out on the BPAL between 2000 and 2022.These tools permitted to identify relevant publications,research networks,and prominent journals,authors,institutions,and countries.One hundred and nine scientific publications were recovered in Scopus®and Web of Science^(TM),while in 1161 patent documents were reviewed in The Lens platform.The results showed that both scientific and technological productions on BPAL have been developing in recent years.Biotechnology Letters and Applied Microbiology and Biotechnology were the two journals with more BPAL research publications.Portugal stood out in the number of scientific publications,and China had the highest number of patent applications.Shanghai Institute of Technology and Konkuk University have not only excelled in scientific production,but also in production technology.The low prevalence of international cooperation consolidated networks was observed.Initially,the research focused on the production ofγ-decalactone from the biotransformation of methyl ricinoleate by Yarrowia lipolytica yeast.This review revealed that,in recent years,the researchers have also investigated the production of other lactones,e.g.γ-dodecalactone,from non-hydroxylated fatty acids using enzymatic hydrolysis.

Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranele white wine

Aranele is a suitable and excellent wine grape variety in Changli County,which is an important wine-producing region in China.In this study,the effects of two different yeast strains on organic acids,phenolic compounds,amino acids,and aroma compounds during Aranele white wine fermentation were evaluated.Saccharomyces cerevisiae QA23 required longer times to ferment grape must compared to S.cerevisiae OKAY^(TM).Tartaric acid was predominant among organic acids,accounting for over 40%of total acids quantified.Among amino acids,arginine,tyrosine and phenylalanine decreased notably,while proline increased considerably during fermentation.Moreover,the contentraion of esters(e.g.,ethyl octanoate,ethyl caprate),alcohols(e.g.,phenethyl alcohol,pentanol),and acids(e.g.,hexanoic acid,octanoic acid)increased considerably during fermentation.Furthermore,total phenolic content in wines fermented with QA23 was higher than the OKAY^(TM)fermented wines.Understanding the effects of Saccharomyces cerevisiae QA23 and OKAY^(TM)on the fermentation of Aranele grapes could be advantageous for commercial winemaking in wine-producing regions in China.

Capturing the fungal community associated with conventional and organic Trebbiano Abruzzese grapes and its influence on wine characteristics

In this study,the influence of conventional and organic managements on Vitis vinifera cv.Trebbiano Abruzzese on fungal community was investigated.Moreover,spontaneous vinifications were performed,and wines were characterized for some oenological parameters and aroma profiles.A core of 8 genera was detected(Zygosaccharomyces spp.,Cladosporium spp.,Botrytis spp.,Hanseniaspora spp.,Pichia spp.,Alternaria spp.,Candida spp.,Aureobasidium spp.),while some genera were unique for each grape sample.Saccharomyces spp.and Mucor spp.were present only on conventional grapes,while Penicillium spp.and Aspergillus spp.only on organic ones.At the species level Aureobasidium pullulans,Cladosporium cladosporioides and Pichia terricola dominated in both samples with varying abundance depending on the vineyard management.The fermentation performed with conventional grapes resulted in a faster rate than that performed with organic ones.No significative differences were observed for the oenological parameters analyzed with the only exception of ethanol content which was higher in conventional wines than in organic ones:11.57±0.10 g/L and 10.51±0.09 g/L,respectively.Conventional wines were characterized by the presence of aldehydes,while organic ones by terpenes and β-damascenone.The obtained results suggested an effect of vineyard practices on grape fungal community which could in turn influence some characteristics of Trebbiano d’Abruzzo wines.

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

In the last years,the production of grape ale beer has become a trendy choice among brewers in Italy,resulting in a new beer type known as Italian Grape Ale(IGA),a sort of bridge beverage between beer and wine.In this study,three autochthonous Saccharomyces cerevisiae strains(CHE-3,P4 and TA4-10),previously isolated from different food types,were tested in comparison with the commercial strain US-05.Fermentations were conducted at a laboratory scale on malt extracts with 15%and 25%grape must adjuncts,and on malt wort(control).After fermentation,the CHE-3,P4 and TA4-10 strains showed significantly higher CO_(2) production than US-05.The main analytical parameters(organic acids,real and apparent attenuation,ethanol content,glycerol level and carbohydrate profile)and the volatile compounds related to the organoleptic quality of the experimental beers were strongly influenced both by the grape must addition to the fermentation medium and the used strains.The addition of grape must enhanced the CO_(2) production,especially when 25%of grape must was added to the wort.By comparing the tested strains,the highest aromatic expression was observed with 15%grape must adjunct.The present results confirm the importance of media composition and microbial biodiversity to gain more different beers especially in the craft beers sector.Moreover,the outcome data show the significance of microbial cross-over,a novel approach based on the exploitation of microorganisms traditionally used in other agro-food chains also for brewing novel beer types.