Food Industry Research Institute

Havana, Cuba

Food Industry Research Institute

Havana, Cuba
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Pino J.A.,Food Industry Research Institute | Tolle S.,TU Braunschweig | Gok R.,TU Braunschweig | Winterhalter P.,TU Braunschweig
Food Chemistry | Year: 2012

The volatiles of rum matured in oak casks were carefully isolated by solvent extraction followed by solvent-assisted flavour evaporation. Among the 116 volatile compounds identified by GC-MS, seven of them were found for the first time in rum. Application of the aroma extract dilution analysis (AEDA) on the volatile fraction revealed 18 odour-active areas in the flavour dilution factor range of 32-1024. On the basis of the quantitative data and odour thresholds in 35% ethanol (v/v), the odour activity values (OAV; ratio of concentration to odour threshold) were calculated. Nineteen aroma compounds showed OAVs >1, among which ethanol, (E)-β-damascenone, ethyl butanoate, ethyl hexanoate, vanillin, (Z)-oak lactone, ethyl 2-methylpropanoate, 1,1-diethoxyethane, ethyl 2-methylbutanoate, 3-methylbutyl acetate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate, 2-phenylethanol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, γ-nonalactone, and eugenol showed the highest values and should be considered as the most odour-active compounds. © 2011 Elsevier Ltd. All rights reserved.


Pino J.A.,Food Industry Research Institute | Febles Y.,Food Industry Research Institute
Food Chemistry | Year: 2013

Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds. The analyses led to the identification of 146 compounds, 124 of them were positively identified. Thirty-one odourants were considered as odour-active compounds and contribute to the typical banana aroma, eleven of them are reported for the first time as odour-active compounds. © 2013 Elsevier Ltd. All rights reserved.


The volatile compounds of Cuban black mangrove (Avicennia germinans L.) honey were analysed by solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry. A total of 66 compounds were positively identified in this product for the first time. Application of the aroma extract dilution analysis in a novel approach, which consisted of carrying out successively dilutions of the honey sample with a synthetic honey before the SPME, revealed 17 odour-active areas in the flavour dilution factor range of 32-1024. On the basis of the quantitative data and odour thresholds, odour activity values (OAV; ratio of concentration to odour threshold) were calculated. Sixteen compounds showed OAVs >1, among which dimethyl sulphide, 3-methyl butanal, 2-methylbutanal, heptanal, octanal, phenylacetaldehyde, (Z)-linalool oxide, (E)-linalool oxide, nonanal, hotrienol, isophorone, lilac aldehyde A, 1-nonanol, decanal, 4-vinyl-2-methoxyphenol and (E)-β-damascenone showed the highest values and should be considered as the most odour-active compounds, particularly (E)-β-damascenone, nonanal and decanal. © 2012 The Author. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Pino J.A.,Food Industry Research Institute
International Journal of Food Science and Technology | Year: 2012

Simultaneous distillation-extraction combined with GC-FID and GC-MS were used to analyse volatile compounds from mango (Mangifera indica L. cv. Corazón) and to estimate the most odour-active compounds in the fruit. The analyses led to the identification of 167 components, from which 128 were positively identified. The aroma-active areas in the gas chromatogram were screened by the application of the aroma extract dilution analysis and by odour activity values. Eighteen odorants were considered as the most odour-active compounds: (E)-β-damascenone, ethyl butanoate, (E,Z)-nonadienal, ethyl 2-methylpropanoate, (E)-2-nonenal, (E)-β-ionone, terpinolene, δ-3-carene, β-caryophyllene, ethyl 2-methylbutanoate, limonene, myrcene, linalool, γ-octalactone, nonanal, methyl benzoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and hexanal. © 2012 Institute of Food Science and Technology.


Pino J.A.,Food Industry Research Institute | Queris O.,Food Industry Research Institute
International Journal of Food Science and Technology | Year: 2012

The volatile compounds of papaya wine were isolated by continuous solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 118 volatile constituents were detected, and ninety-seven were positively identified. The composition of papaya wine included fifty-three esters, twenty-two alcohols, nine acids, seven phenols and derivatives, seven sulphur compounds, five lactones, five terpenes, three ketones, two aldehydes and five miscellaneous compounds. The aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis and by odour activity values. Six odorants were considered as odour-active volatiles: ethyl octanoate, (E)-β-damascenone, 3-methylbutyl acetate, benzyl isohtiocyanate; ethyl hexanoate and ethyl butanoate. © 2011 Institute of Food Science and Technology.


Pino J.A.,Food Industry Research Institute
Food Chemistry | Year: 2014

Application of solid-phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-β-ionone, and methyl benzoate were the most odour-active compounds. © 2013 Published by Elsevier Ltd.


Pino J.A.,Food Industry Research Institute
Food Chemistry | Year: 2014

An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified. Major compounds (more than 5% GC area) were 2-furfural, phenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2,6-dimethoxyphenol. Application of aroma extract dilution analysis on the volatile fraction revealed that 2-methoxyphenol, 4-methyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2-furfural, 2-acetylfuran, 3-methyl-1,2-cyclopentanedione, acetic acid, 5-methyl-2-furfural, 4-(2-propenyl)-2-methoxyphenol, 4-methyl-2,6-dimethoxyphenol, phenol, 2,6-dimethylphenol, 4-ethyl-2- methoxyphenol, 2-methylphenol were the most odour-active compounds. © 2013 Published by Elsevier Ltd.


Pino J.A.,Food Industry Research Institute
International Journal of Food Science and Technology | Year: 2013

Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spanish) and to estimate the most odour-active compounds. The analyses led to the identification of ninety-four compounds, seventy-two of them were positively identified. Twenty odorants were considered as odour-active compounds, from which ethyl 2-methylbutanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 1-(E,Z,Z)-3,5,8-undecatetraene, ethyl 3-(methylthio)propanoate, 1-(E,Z)-3,5-undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes. © 2012 Institute of Food Science and Technology.


Pino J.A.,Food Industry Research Institute | Bent L.,Food Industry Research Institute
Journal of the Science of Food and Agriculture | Year: 2013

Background: Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. Results: The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds. Conclusion: Seventeen odorants were considered as odour-active compounds, with (E)-β-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar. © 2013 Society of Chemical Industry.


Pino J.A.,Food Industry Research Institute | Queris O.,Food Industry Research Institute
Journal of Agricultural and Food Chemistry | Year: 2011

The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of them were positively identified. The composition of guava wine included 52 esters, 24 alcohols, 11 ketones, 7 acids, 6 aldehydes, 6 terpenes, 4 phenols and derivatives, 4 lactones, 4 sulfurcompounds, and 5 miscellaneous compounds. The aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis and by odor activity values. Twelve odorants were considered as odor-active volatiles: (E)-β-damascenone, ethyl octanoate, ethyl 3-phenylpropanoate, ethyl hexanoate, 3-methylbutyl acetate, 2- methyltetrahydrothiophen-3-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, ethyl (E)-cinnamate, ethyl butanoate, (E)-cinnamyl acetate, 3-phenylpropyl acetate, and ethyl 2-methylpropanoate. © 2011 American Chemical Society.

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