Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.

Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.

Black tea, known for its unique aroma, is one of the most popular non-alcoholic beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim of this study was to evaluate the effect of different steeping temperatures (60 °C, 70 °C, 80 °C, and 95 °C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcohols, esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a positive correlation with steeping temperature. A total of 16 main aromatic compounds were identified though the comparison analysis of gas chromatography-olfactometry (GC-O FD ≥ 32) data and odor activity value (OAV value ≥ 1), including β-damascone, β-ionone, linalool, ethyl hexanoate, dimethyl sulfide, dimethyl trisulfide, nonanal, methyl salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory analysis (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition.

A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.

This study investigated the evolution of phenolic compounds of bog bilberry syrup wine during a bottle-aging process, and further estimated the oak chip treatment on the wine color alteration. The wine was macerated with oak chips (2 or 5 g/L under light or medium toasting level) for 20 d and then bottle-aged for 6 mo. Results showed that the oak chip treatment significantly increased the content of phenolic compounds and enhanced the copigmented anthocyanin level before aging. It also resulted in an increase on a* and C* but a decrease on L* , b* , and H* of the wine. During aging process, a content decrease of total phenol and antioxidant capacity of the wine was observed. Phenolic acids, flavonol glycosides, and anthocyanins reduced the content, whereas flavonol increased the content. Free and copigmented anthocyanin levels decreased, whereas polymerized anthocyanins level increased. This process caused an increase on L* , b* , and H* , but a decrease on a* and C* . The oak chip treatment delayed the wine color change and its effect was mainly depended on the addition amount. Partial least square regression revealed that flavonol glycosides, phenolic acids, and anthocyanins displayed a positive correlation with L* , b* , and H* , but a negative correlation with a* and C* . Quercetin-3-O-glucuronide, myricetin-3-O-galactoside, chlorogenic acid, and quercetin exerted a more important effect on the color alteration in wine.

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging

Summary
Amino acids, biogenic amines and ammonium ion are the primary nitrogen sources in fruit wines. Compared to grape wines, our knowledge to their profile in wines made of other fruits is very lack. Fourteen wines made of nine kinds of fruits together with seven grape wines were selected to compare their nitrogen component profile. White grape wines possessed the highest level of total amino acids, followed by red grape wines and then the wines made of the other fruits. Red grape wines contained the highest level of biogenic amines, followed by white grape wines and the wines made of the other fruits. Ammonium ion was also found to be higher in the wines made of grapes. Principal component analysis revealed that the obvious separations existed among the wines made from different types of fruits, indicating that these nitrogen compounds could be served as the indicators to differentiate different types of fruit wines.

Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits

Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

In this study, four hybrids from the cross between "Italia" and "Tamina" grapes were chosen to investigate their distinct monoterpenoids patterns and candidate genes involved. Monoterpenoid profiles and transcriptome data were generated at four berry developmental stages. Trans-rose oxide, cis-rose oxide, citronellol, neral, nerol, nerol oxide, geraniol, geranial, geranic acid, and cis-isogeraniol were the dominant compounds in R250 hybrid, while linalool, hotrienol, linalool oxide pyranoside, and cis-furan linalool oxide were the main compounds in R77 hybrid. Six TPS-g subfamily genes were found related with the contents of linalool and its related monoterpenoids by weighted gene coexpression network analysis (WGCNA) and phylogenetic analysis. Among them, TPS59 was cloned and functionally verified by transient overexpression in the leaves of Vitis quinquangularis. Meanwhile, NAC (newGene_195), C2C2-GATA (VIT_15s0021g02510), and bHLH (VIT_14s0128g00110) were selected as candidate transcription factors (TFs) that could regulate the expression of the six TPS-b genes. These data enhanced our understanding on the regulation of monoterpenoid biosynthesis in grapes.

Yaran Liu

Papers

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging

Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits

Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries.