Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been ...experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L−1) and linalool (1266 mg L−1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysis showed that the umbu aroma and sweetness may be improved. The potential of umbu for the production of sparkling wines has been proven, which satisfies the current market demand for innovative beverages.
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•Umbu sparkling wines were produced to meet the demand for innovative beverages.•96 volatile compounds were identified in umbu pulp, base wine and sparkling wine.•49 compounds of the sparkling wine were identified as odor-active.•JAR scale and penalty analysis revealed that adjustments may be done in winemaking.
The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and ...to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. These compounds are electrophilic; and therefore, may covalently bind to DNA, which may result in mutagenicity. EC and formaldehyde were present at low levels (<1microg L.sup.-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (<1.5, 1.4 and 1.0microg L.sup.-1, respectively) in 57, 71 and 76% of samples. In the other samples, levels of acetaldehyde, furfural and acrolein ranged from 5.2 to 54.8, 10.5 to 41.0 and 20.3 to 36.7microg L.sup.-1, respectively. Furfuryl alcohol was also reported in all samples in levels from 10.4 to 33.5microg L.sup.-1. Acrolein was the only compound reported at levels sufficient to represent risk to health, which occurred in 24% of the samples. A study focused on the origin of acrolein deserves attention, investigating the influence of the concentration ofprecursors and the role of fermentation in the formation of this aldehyde, besides the evaluation of possible environmental contamination of grapes during cultivation. Key words: risk assessment, sparkling wine consumption, carbonyl compounds, furfuryl alcohol. Os objetivos deste estudo foram verificar a ocorrencia de alcool furfurilico (FA) e compostos carbonilicos (acetaldeido, acroleina, carbamato de etila (CE), formaldeido e furfural) em espumantes e avaliar, pela primeira vez, se o consumo das amostras em estudo poderia representar risco para a saude do consumidor. Esses compostos sao eletrofilicos e, portanto, podem se ligar covalentemente ao DNA, o que pode resultar em mutagenicidade. CE e formaldeido foram encontrados em baixos niveis (<1microg/L) em todas as amostras. Acetaldeido, furfural e acroleina tambem foram encontrados em baixos niveis (<1,5; 1,4 e 1,0microg L.sup.-1, respectivamente) em 57, 71 e 76% das amostras. Nas demais amostras, os niveis de acetaldeido, furfural e acroleina variaram de 5,2 a 54,8, 10,5 a 41,0 e 20,3 a 36,7gammag L.sup.-1, respectivamente. O alcool furfurilico tambem foi encontrado em todas as amostras em niveis de 10,4 a 33,5microg L.sup.-1. A acroleina foi o unico composto encontrado em niveis suficientes para representar risco a saude, que ocorreu em 24% das amostras. Uma avaliacao focada na origem da acroleina merece atencao, investigando a influencia da concentracao dos precursores e o papel da fermentacao na formacao do aldeido, alem da avaliacao da possivel contaminacao ambiental das uvas durante o cultivo. Palavras-chave: avaliacao de risco, consumo de espumante, compostos carbonilicos, alcool furfurilico.
Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased ...peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.
The selection of ester-producing yeasts is difficult because these molecules evaporate quickly, are extremely unstable and may be missed during analytical manipulation. We propose an easy, fast and ...efficient headspace-SPME method for screening of ester-producing yeasts directly at the extraction vials (in situ HS-SPME).
•The solid phase microextraction (SPME) is recommended for ester extraction.•HS-SPME-CG-MS analysis is an easy way to select yeast producers of esters.•The method has a very good sensitivity and reproducibility.•A good linearity at a wide range of concentrations of 0.05 to 100mg/L was reached.
► Kir2.x channels form the molecular basis of cardiac IK1 current. ► There is a substantial lack of selective Kir2 antagonists. ► β3-antagonist SR59230A inhibits homomeric and heteromeric Kir2.x ...currents. ► No relevant inhibitory effects were found in Kv1.5, Kv4.3 and KvLQT1/minK channels. ► It is as an inhibitor of Kir2 channels with no additional effects on other channels.
Kir2.x channels form the molecular basis of cardiac IK1 current and play a major role in cardiac electrophysiology. However, there is a substantial lack of selective Kir2 antagonists. We found the β3-adrenoceptor antagonist SR59230A to be an inhibitor of Kir2.x channels. Therefore, we characterized the effects of SR59230A on Kir2.x and other relevant cardiac potassium channels.
Cloned channels were expressed in the Xenopus oocyte expression system and measured with the double-microelectrode voltage clamp technique.
SR59230A inhibited homomeric Kir2.1 channels with an IC50 of 33μM. Homomeric Kir2.2 and Kir2.3 channels and Kir2.x heteromers were also inhibited by SR59230A with similar potency. In contrast, no relevant inhibitory effects of SR59230A were found in cardiac Kv1.5, Kv4.3 and KvLQT1/minK channels. In hERG channels, SR59230A only induced a weak inhibition at a high concentration.
These findings establish SR59230A as a novel inhibitor of Kir2.1–2.3 channels with a favorable profile with respect to additional effects on other cardiac repolarizing potassium channels.
Anise is frequently found among the ingredients described in the label of cosmetic products. However, the use of fennel instead of anise may occur due to the lower price of fennel. The main ...differences in volatile profile of anise and fennel fruits were, for the first time, evaluated using comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GC×GC/TOFMS) and chemometric analysis. Aproximately 950 peaks were found in chromatograms of each sample and Fisher ratio appointed 31 volatile analytes as the most discriminating between anise and fennel samples. These 31 compounds were used in principal component analysis and canonical discriminant analysis that designated seven compounds (estragole, methyl eugenol, 4,5-dehydro-isolongifolene, calamenene, linalool, β-ocimene and fenchol) as the most important to verify the use of fennel or anise in personal care products. Among these seven compounds, thrree coeluted with other compounds and were correctly identified only with the use of GC×GC/TOFMS.
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