scholarly journals Optimisation of fermentation process for production of black rice wine and evaluation of its phenolic and volatile compounds

2018 ◽  
Vol 124 (4) ◽  
pp. 485-491
Author(s):  
Pankaj Jha ◽  
Arup Jyoti Das ◽  
Sankar Chandra Deka
Keyword(s):  
Volatile Compounds ◽  
Fermentation Process ◽  
Rice Wine ◽  
Black Rice ◽  
Phenolic And Volatile Compounds

Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice

2021 ◽  
Author(s):  
Vanja Kelemen ◽  
Anita Pichler ◽  
Ivana Ivić ◽  
Ivana Buljeta ◽  
Josip Šimunović ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Delivery System ◽  
Brown Rice ◽  
Phenolic And Volatile Compounds

scholarly journals The effect of yeast generations on fermentation, maturation and volatile compounds of beer

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 144-150
Author(s):  
Krzysztof Kucharczyk ◽  
Tadeusz Tuszyński ◽  
Krzysztof Żyła ◽  
Czesław Puchalski
Keyword(s):  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Fermentation Process ◽  
Industrial Scale ◽  
Yeast Growth ◽  
2Nd Generation ◽  
Yeast Biomass ◽  
Temperature And Pressure

The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

Different extraction methods for phenolic and volatile compounds recovery from Elsholtzia ciliata fresh and dried herbal materials

2018 ◽  
Vol 120 ◽  
pp. 286-294 ◽  
Author(s):  
Lauryna Pudziuvelyte ◽  
Valdas Jakštas ◽  
Liudas Ivanauskas ◽  
Alė Laukevičienė ◽  
Carl Friedrich David Ibe ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Elsholtzia Ciliata ◽  
Phenolic And Volatile Compounds

scholarly journals Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

2018 ◽  
Vol 99 (1) ◽  
pp. 315-324 ◽  
Author(s):  
Ana Martínez‐Gil ◽  
Estrella Cadahía ◽  
Brígida Fernández de Simón ◽  
Gastón Gutiérrez‐Gamboa ◽  
Ignacio Nevares ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Phenolic And Volatile Compounds ◽  
Quercus Humboldtii

scholarly journals The Aroma Composition of Baby Ginger Paocai

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Songming Luo ◽  
Qiang Li ◽  
Anjun Chen ◽  
Xingyan Liu ◽  
Biao Pu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fermentation Process ◽  
Solid Phase ◽  
Relative Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Geranyl Acetate ◽  
Aroma Components

The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

2014 ◽  
Vol 18 (4) ◽  
pp. 348-354 ◽  
Author(s):  
Sul-mee Lee ◽  
◽  
Hye-Young Han ◽  
Seung-Joo Lee
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Different Types ◽  
Fermentation Starters

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

2015 ◽  
Vol 31 (12) ◽  
pp. 1907-1921 ◽  
Author(s):  
Shuang Ping Liu ◽  
Jian Mao ◽  
Yun Ya Liu ◽  
Xiang Yong Meng ◽  
Zhong Wei Ji ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacterial Succession
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