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Draghici M.,University of Bucharest | Niculita P.,University of Bucharest | Popa M.,University of Bucharest | Duta D.,National Institute of Research and Development for Food Bioresources IBA
Romanian Biotechnological Letters | Year: 2011

Consumers have become more aware of healthy and safe food with low environmental impact. However, there is a considerable risk regarding the avoidance of chemical inputs in organic farming with result in poor quality of raw materials for food industry. The reduced chemical inputs in agriculture could influence the consumer purchasing decision on organic products based on their health concerns. In the same time, this can create difficult problems for food industry operators related to a poor quality of the grains. The Romanian Boema wheat type was used in this study to compare the quality of organic products (grains, flours and bread) with conventional products (grains, flours and bread). Wheat grains, wheat flours and baked products were sensorial, physicochemical and rheological analyzed. The quality of organic products was lower than the quality of conventional ones. The quality and quantity of protein and gluten were lower for organic products. The rheological behavior demonstrated a poor quality of organic flour. The baked products had similar physicochemical characteristics, but a moderate grey color was observed for the organic bread crumb. Fisher test was applied for the existing experimental data and no significant differences were observed for the indicators considered for organic and conventional grains and flours. © 2011 University of Bucharest.

Hanganu A.,Romanian Academy of Sciences | Todasca M.-C.,Polytechnic University of Bucharest | Manolache F.-A.,National Institute of Research and Development for Food Bioresources IBA | Rosca S.,Polytechnic University of Bucharest
Revista de Chimie | Year: 2012

A headspace solid-phase micro-extraction (HS-SPME) and gas chromatography (GC) coupled with mass spectrometry (MS) method was developed for identification and quantitative measurement of sixteen volatile compounds in thirty-seven Romanian white wines. The HS-SPME step was carried out using a divinylbenzene/ Carboxen/ polydimethylsiloxane (DVB/CAR/PDMS) 100 μmfiber. One fiber was used for all wine samples, control and blank experiments. Esters and alcohols have been the volatiles present in wines in the highest concentration. In HS-SPME step was used an internal standard-2-octanol. Based on the concentration of the internal standard added in every wine sample was determined the relative concentration of volatile compounds identified through GC-MS spectrometry. The data obtained by using HS-SPME-GC-MS method were processed using the chemometrical method - Principal Component Analysis (PCA). From the diagram obtained trough HS-SPME-GC-MS coupled with PCA method it was observed that the wines samples have a tendency to group according to their variety; in this way were authenticated Romanian white wines in terms of variety. To validate the authentication method were analyzed five samples of commercial white wines.

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