The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis

Wines from Pedro Ximénez (PX), Fino, botrytized Sauternes, and Cava were screened by gas chromatography-olfactometry (GC-O), and the most relevant aroma compounds were further quantified in six different wines of each group. The comparison of GC-O and quantitative data with similar data from white young wines has made it possible to identify the aroma compounds potentially responsible for the specific sensory characteristics of these wines. Results have shown that all these wines are relatively rich in 3-methylbutanal, phenylacetaldehyde, methional, sotolon, and the ethyl esters of 2-, 3-, and 4-methylpentanoic acids. While Cava has a less specific aroma profile halfway between these special wines and young white wines, PX is richest in 3-methylbutanal, furfural, beta-damascenone, ethyl cyclohexanoate, and sotolon; Fino in acetaldehyde, diacetyl, ethyl esters of branched aliphatic acids with four, five, or six carbon atoms, and 4-ethylguaiacol; and Sauternes in phenylacetaldehyde, 3-mercaptohexanol, and 4-methyl-4-mercaptopentanone.     

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis,quantitative determination,and sensory reconstitution studies

The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative analysis of the main odorants and the determination of odor activities values (OAVs) and, finally, by a series of reconstitution and omission tests with synthetic aroma models. Thirty-eight aroma compounds were found in the AEDA study, 35 of which were identified. Twenty-one compounds were at concentrations higher than their corresponding odor thresholds. An aroma model prepared by mixing the 24 compounds with OAV > 0.5 in a synthetic wine showed a high qualitative similarity with the aroma of the rosé wine. The addition of compounds with OAV < 0.5 did not improve the model, whereas the aroma of a model containing only odorants with OAV > 10 was very different from that of the wine. Omission tests revealed that the most important odorant of this Grenache rosé wine was 3-mercapto-1-hexanol, with a deep impact on the wine fruity and citric notes. The synergic action of Furaneol and homofuraneol also had an important impact on wine aroma, particularly in its fruity and caramel notes. The omission of beta-damascenone, which had the second highest OAV, caused only a slight decrease on the intensity of the aroma model. Still weaker was the sensory effect caused by the omission of 10 other compounds, such as fatty acids and their ethyl esters, isoamyl acetate, and higher alcohols.     

Does white wine qualify for French paradox? Comparison of the cardioprotective effects of red and white wines and their constituents: resveratrol, tyrosol, and hydroxytyrosol

It is generally believed that the French paradox is related to the consumption of red wine and not other varieties of wine, including white wine or champagne. Some recent studies have indicated that white wine could also be as cardioprotective as red wine. The present investigation compares the cardioprotective abilities of red wine, white wine, and their principal cardioprotective constituents. Different groups of rats were gavaged with red wine, white wine, resveratrol, tyrosol, and hydroxytyrosol. Red wine and its constituent resveratrol and white wine and its constituents tyrosol and hydroxytyrosol all showed different degrees of cardioprotection as evidenced by their abilities to improve postischemic ventricular performance, reduce myocardial infarct size and cardiomyocyte apoptosis, and reduce peroxide formation. It was discovered in this study that although each of the wines and their components increased the enzymatic activities of the mitochondrial complex (I-IV) and citrate synthase, which play very important roles in oxidative phosphorylation and ATP synthesis, some of the groups were more complex-specific in inducing the activity compared to the other groups. Cardioprotective ability was further confirmed by increased expression of phospho-Akt, Bcl-2, eNOS, iNOS, COX-1, COX-2, Trx-1, Trx-2, and HO-1. The results of this study suggest that white wine can provide cardioprotection similar to red wine if it is rich in tyrosol and hydroxytyrosol.     

Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine

The effects of the joint prefermentative maceration and hyperoxygenation of Airén white must and wine on the phenolic content, chromatic characteristics, volatile composition, and sensory characteristics, not previously described in combination, have been evaluated. A total of 20 phenolic and 149 volatile compounds have been identified and quantified for that purpose. As a consequence of the oxygen addition, the concentrations of hydroxycinnamic acid derivatives and flavan-3-ols decreased (above all t-GRP and (+)-catechin), leading to color stabilization, but also the concentrations of several volatile compounds with a great importance for quality aroma decreased. Prefermentative skin maceration, previously applied to the hyperoxygenation of Airén musts, provided the aforementioned color stabilization in the respective wine but also increased the content of short-chain fatty acid esters and terpenes and decreased the concentration of C(6) alcohols. That combination of prefermentative treatments (skin maceration followed by must hyperoxygenation) produced an improvement of the global impression of the final wine based on significantly better scores of tropical fruit, body, and herbaceous notes.     

Purification and characterization of α-galactosidase from white chickpea (Cicer arietinum)

Glycosylated α-galactosidase (melibiase) has been purified from white chickpea ( Cicer arietinum ) to 340-fold with a specific activity of 61 units/mg. Cicer α-galactosidase showed a M(r) of 45 kDa on SDS-PAGE and by MALDI-TOF. The optimum pH and temperature with pNPGal were 4.5 and 50 °C, respectively. The K(m) for hydrolysis of pNPGal was 0.70 mM. Besides hydrolyzing the pNPGal, Cicer α-galactosidase also hydrolyzed natural substrates such as melibiose, raffinose, and stachyose very effectively; hence, it can be exploited commercially for improving the nutritional value of soy milk. Galactose was found to be a competitive inhibitor. The property of this enzyme to cleave the terminal galactose residues can be utilized for converting the group B erythrocytes to group O erythrocytes.     

Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melón de olor fruit pulp (Sicana odorifera)

Free and glycosidically bound volatiles obtained from the fruit pulp of Sicana odorifera by liquid-liquid extraction and by chromatography, followed by enzymatic hydrolysis with Rohapect D5L, respectively, were analyzed by capillary gas chromatography (HRGC), HRGC-mass spectrometry (HRGC-MS), and HRGC-Olfatometry (HRGC-O) analyses. A total of 37 free volatiles was detected, with the major components being 3-methyl-2-butanol, 3-hydroxy-2-butanone, ethyl 3-hydroxybutanoate, and (Z)-3-hexenol. Among the 22 detected glycosidically bound compounds, 4-hydroxybenzyl methyl ether, 4-hydroxybenzyl alcohol, and 2-phenylethanol were found to be the major constituents. Additionally, two glucoconjugates were isolated in pure form by multilayer coil countercurrent chromatography (MLCCC) of the glycosidic extrac and further purification. Their structures were elucidated by MS and NMR analyses to be the novel [4-(beta-D-glucopyranosyloxy)benzyl] 2,3-dihydroxy-3-methylbutanoate 2, and the known 4-(beta-D-glucopyranosyloxy)benzyl alcohol 1. Compounds 1 and 2 are precursors of 4-hydroxybenzyl alcohol, one of the major volatiles generated by enzymatic hydrolysis of the glycosidic fraction.     

Single-step chemical extraction procedures and chemometrics for assessment of heavy metal behaviour in sediment samples from the Bahía Blanca estuary,Argentina

Purpose  

The objective of this research was to study heavy metal mobility and availability in sediment samples. A rapid diagnosis about metal behaviour was performed using the combination of several single-step extraction procedures and multi-way chemometric tools.     

Reactions between β-lactoglobulin and genipin: kinetics and characterization of the products

In this paper, we present the first detailed study of the reaction kinetics and the characterization of the products from the endothermic reactions between β-lactoglobulin and genipin. The effects of the concentration, temperature, and pH were investigated. In the temperature range studied, the reaction was approximately a pseudo-first-order with respect to genipin and 0.22-order and -0.24-order with respect to β-lactoglobulin for pH 6.75 and 10.5 with corresponding activation energy (E(a)) estimated to be 66.2 ± 3.8 and 9.40 ± 0.36 kJ/mol, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis studies, validated by matrix-assisted laser desorption ionization-time of flight mass spectrometry, showed the presence of oligomeric, i.e., di-, tri-, quadri-, and pentameric, forms of cross-linked β-lactoglobulin by genipin at neutral but not alkaline pH; however, an extensive cross-linked network was not observed, consistent with the atomic force microscopy images. It was demonstrated that the reaction temperature and the concentration of genipin but not that of β-lactoglobulin positively affected the extent of the cross-linking reactions.     

Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins

A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox.     

Geochemical characterization of loess-soil complexes on the Terek-Kuma Plain and the Azov-Kuban’ Lowland

The changes in the material composition of the buried soils and loesses in relation to the dynamics of the climate and sediment accumulation were studied for revealing the pedogenetic features and assessing the natural conditions in the steppe zone of the southern Russian Plain. A comparative analysis of the chemical compositions of the different-aged Pleistocene loess-soil complexes (the Otkaznoe, Port-Katon, and Shabel’skoe profiles) on the Terek-Kuma Plain and the Azov-Kuban’ Lowland was performed. An increase in the concentrations of Fe and Mn, which are intensively involved in the biological cycle, and Rb, which is accumulated due to the activation of weathering processes, was observed in the paleosols that developed in interglacial periods of activation of pedogenesis. Increased coefficients of weathering (chemical index of alteration (CIA)) = [Al/(Al + Ca + Na + K)] 100, Al/(Al + Ca + Na + Mg), Rb/Sr, and Mn/Sr), leaching (Ba/Sr), and biological activity and bioproductivity (Mn/Fe, Mn/Al) were also noted for the paleosol horizons as compared with the loess horizons. It is argued that geochemical coefficients can be used as an efficient tool in the soil and paleogeographic studies aimed at the reconstruction and refinement of the schemes of changes in the bioclimatic conditions during the Pleistocene.     

Influence of poultry manure–derived biochars on nutrients bioavailability and chemical properties of a calcareous soil

This study was conducted to investigate the effects of poultry manure (PM) and its derived biochars on chemical properties of a calcareous soil. PM and biochars prepared at 200°C (B200), 300°C (B300) and 400°C (B400) were applied to a calcareous soil at 2% level (w/w) and incubated for 150 days. Selected soil chemical properties and phosphorous, potassium, iron, manganese, zinc and copper availability and recovery were determined at 1, 15, 45 and 150 days of incubation. Soil nutrients availability, organic carbon (OC), electrical conductivity (EC) and cation exchange capacity (CEC) increased by addition of all organic substances. Biochars prepared at higher temperatures were more effective in increasing soil OC with higher durability compared to other treatments. The addition of PM and B200 decreased soil pH, whereas B400 increased it. Although the highest soil EC was observed in B300- and B400-treated samples in the early stages of incubation, the rate of increase in soil EC was higher for PM- and B200-treated soils compared to other treatments. It was concluded that biochar prepared at 300°C had the highest positive effect on nutrients availability and lasts longer in calcareous soil compared to the other produced biochars and PM.     

Effect of nitrogen form ratio on pansy growth and nutrition and the palatability to white‐tailed deer

Abstract

Pansies are one of the most popular annual bedding plants in the United States. Growth and uptake of essential nutrients as influenced by N‐form ratio was evaluated in pansy as well as what role pansy nutrition plays in the protection of pansy against feeding damage by white‐tailed deer provided by selected repellents. Plants were grown under three N‐form ratios: 100:0, 50:50, and 0:100NO₃:NH₄. Dry weight was highest for pansy treated with 100:0 and lowest for plants treated with 0:100 NO₃:NH₄ Mean quality ratings were 4.07 for pansies grown with 100:0,1.80 for pansies grown with 50:50, and 0.78 for pansies grown with 0:100. Potassium (K), magnesium (Mg), and manganese (Mn) content was lower in plants treated with 0:100 than in those treated with 100:0. Ammonium may have competed with these cations for uptake. Boron (B), copper (Cu), molybdenum (Mo), and aluminum (Al) content was highest in plants treated with N‐NH₄. There was no significant difference shown in nutrient levels caused by repellent treatments. Feeding damage was shown to be affected by N‐form ratio only on Day 3 of the study. Of the three repellent treatments [Deer and Rabbit Repellent (Thiram), Deer Away purrescent egg spray, and no spray], Thiram provided the greatest protection to pansies over the study period.     

Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit

GC/O analysis of canned lychees indicated that cis-rose oxide, linalool, ethyl isohexanoate, geraniol, furaneol, vanillin, (E)-2-nonenal, beta-damascenone, isovaleric acid, and (E)-furan linalool oxide were the most odor potent compounds detected in the fruit extracts. However, on the basis of calculated odor activity values (OAVs), cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, (E)-2-nonenal, ethyl isohexanoate, geraniol, and delta-decalactone were determined to be the main contributors of canned lychee aroma. When these results were compared with GC/O results of fresh lychees and Gewürztraminer wine, 12 common odor-active volatile compounds were found in all three products. These included cis-rose oxide, ethyl hexanoate/ethyl isohexanoate, beta-damascenone, linalool, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines. Other compounds that had significant OAVs included beta-damascenone, linalool, furaneol, ethyl hexanoate, and geraniol. This indicated that while differences exist in the aroma profile of lychee and Gewürztraminer, the common odorants detected in both fruit and wine, particularly cis-rose oxide, were responsible for the lychee aroma in Gewürztraminer wine. When headspace SPME was used as a rapid analytical tool to detect the levels of selected aroma compounds deemed important to lychee aroma in Gewürztraminer-type wines, cis-rose oxide, linalool, and geraniol were found to be at relatively higher levels in Gewürztraminers. No cis-rose oxide was detected in the control wines (Chardonnay and Riesling), while lower levels were detected in the Gewürztraminer-hybrid wine Traminette. Gewürztraminers produced in the Alsace region showed differences in the levels of the 3 monoterpenes when compared to those from New York State, which could be attributed to differences in viticultural and enological practices between regions.     

Microbial respiration and substrate weight loss—II: A model of the influences of chemical composition

Three models of the influences of chemical composition on microbial respiration and substrate weight loss are presented. The three approaches represent different means of incorporating influences of temperature and moisture upon chemical-specific respiration rates. Although influences of temperature and moisture dominate microbial respiration patterns, chemical-specific respiration rates do exist with ethanol soluble substrate components respiring about 5–10 × as rapidly as nonethanol soluble components (depending upon temperature). Simulation models are utilized to project and relate the laboratory measures of microbial respiration to field measures of substrate weight loss. Utilizing chemical-specific respiration rates, simulated rates of weight loss from ethanol soluble and non-ethanol soluble substrate components are 48% and 12% per yr. Measured rates are 49% and 11%. After the initial period of relatively high leaching, changes in substrate weight and chemical composition result largely from changing microbial respiration rates which are chemical-specific and independently influenced by temperature and moisture.     

The status and ecology of the dama gazelle in the aïr and ténéré national nature reserve,Niger

As part of the biological survey of the recently proposed Aïr and Ténéré National Nature Reserve in Niger, information was gathered on the status and ecology of the dama gazelle Gazella dama. The population of the reserve was estimated at 150–250. Dama gazelle were most often in small harems or mixed groups, or singly. Average group size was 1·92±1·20. Dama gazelles were primarily browsers, with the leaves of Balanites aegyptiaca and Acacia tortilis forming the bulk of their diet. They were most often observed in temporary watercourses. The primary threats to dama gazelle in the reserve were hunting and habitat degradation, and conservation measures are proposed.