Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Trends in pretreatment and determination methods for furfurals in foods: Update since 2017

BACKGROUND

Furfurals, key derivatives of Maillard reactions commonly found in everyday foods, have been identified as having significant toxic effects on human health. Excessive intake of furfurals can lead symptoms such as weight loss, poor nutrient metabolism which followed by disease occurrence. The severe carcinogenicity, mutagenicity and genotoxicity of furfurals were well recognized recently. In response, international organizations have established strict limits on the allowable levels of furfurals in food products. Therefore, it is of paramount importance to implement control which mediated by modern pretreatment and analytical techniques, towards the daily accessibility of furfurals.

SCOPE AND APPROACH

This review seeks to present a comprehensive overview of recent advancements in the pretreatment and analytical techniques for furfurals in food from 2017 to 2023. Various pretreatment methods, such as liquid phase microextraction, solid phase extraction, solid phase microextraction, and QuEChERS, as well as analytical technologies like liquid chromatography-based methods and gas chromatography-based methods, are thoroughly discussed in terms of their mechanisms, benefits, and limitations.

KEY FINDINGS AND CONCLUSIONS

Currently, various pretreatment and analytical techniques with advantages and limitations had been proposed. The development of novel materials does facilitate the optimization and application of microextraction based pretreatment platforms which share with enhanced extraction efficiency. In addition, the development of novel targeting/sensing materials along with the utilization of high-resolution mass spectrometry could promote the determination sensitivity. In future, development of novel absorbents which mediates more desirable pretreatment methods, and automated and miniaturized on-site analytical instruments for furfurals determination still deserve indepth invesigation.

Winemaking: Advanced Technology and Flavor Research

Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...].

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways

Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit development at 60, 90, 120, and 147 days, and fruit storage at 0, 7, 14, 21, and 28 days) periods. A total of nine sample stages were used for RNA extraction and paired-end sequencing. In addition, RNA quantification and qualification, library preparation and sequencing, data analysis and gene annotation, gene co-expression network analysis, and validation of DEGs through quantitative real-time PCR (qRT-;PCR) were performed in this study. The WGCNA identified yellow functional modules and several biological and metabolic pathways related to fatty acid formation. Finally, we identified seven and eight hub genes in the fatty acid synthesis and fatty acid metabolism pathways, respectively. Further analysis of the co-expression network allowed us to identify several key transcription factors related to the volatile aroma, including AP2/ERF-ERF, C3H, MYB, NAC, C2H2, GRAS, and Trihelix, which may also be involved in the fatty acid synthesis. This study lays a theoretical foundation for studying volatile compounds in pear fruits and provides a theoretical basis for related research in other fruits.