The use of wood species from Brazilian forests has not been the subject of studies on oenology. Thus, the main goal of this study was to carry out a comparative analysis of the impact of several ...different Brazilian wood species (
Jequitibá
,
Jaqueira
,
Ipê
,
Amburana
, and
Grápia
) on global phenolic parameters, chromatic characteristics, and sensory profile of one red and white wines during a short wood contact time. In addition, toasted European oak wood (
Q. petraea
) was also used. Regarding the specific impact of the use of the different wood species studied, red wines stored in contact during 15 and 30 storage days with
Amburana
,
Grápia
, and
Ipê
wood cubes showed the highest total phenolic content, while for white wines, the highest total phenolic values were detected for the wines stored in contact with
Jequitibá
,
Jaquera
, and
Amburana
wood cubes after 15 storage days. Regarding the sensorial quality, after 30 storage days, red wines stored in contact with
Amburana
and
Jaquera
woods obtained the highest global appreciation scores. For white wines, the highest global appreciation scores were obtained for the wines stored in contact with
Ipê
and
Amburana
wood cubes for 15 days.
The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content ...due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.
In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on ...beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both ...aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.
BACKGROUND: The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' ...opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. RESULTS: A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. CONCLUSION: Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright
The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five ...different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breasts were stored under refrigeration and their shelf-life and physical-chemical composition were evaluated. The consumers' acceptance of the product was also evaluated. The breast marinated with a brine of 0.5% of salt and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.
Spanish grape varieties that have been traditionally used to produce still wines were examined for their potential to make white and rosé sparkling wines. Sparkling wines manufactured from Vitis ...vinifera cv. Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha, and Prieto varieties were examined for sensory attributes and for the evolution of monomeric and polymeric phenolics during different stages of winemaking and aging. Stabilization and clarification of the base wines significantly decreased the concentrations of anthocyanins and proanthocyanidins. During the initial months of aging on yeast lees, all types of polyphenols decreased, although some were released back into the wine during the final months. Garnacha rosé and Albarín white wines had high phenolic potential. Garnacha rosé sparkling wines had particularly high hydroxycinnamic acid concentrations, while Prieto Picudo rosé sparkling wines had the highest color intensity and anthocyanin concentrations. Among white sparkling wines, Albarín had the most catechin, proanthocyanidins, and, together with Viura, hydroxycinnamates. In sensory profiling, Prieto Picudo had more visual color intensity, red tones, olfactory intensity, freshness sensations, and foam quality than Garnacha wines. Albarín and Verdejo had more visual color and olfactory intensity than the other white wines, and Verdejo had better foam quality. Prieto Picudo, Albarín, and Verdejo were the most promising varieties for the production of high-quality sparkling wines.
Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of ...two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.
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