Ana Escudero

Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films

Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial active packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of the concentration required to get the antimicrobial properties, the organoleptic compatibility with typical aroma present in many food systems (vanilla, banana, and strawberry), and the right combination of both systems has been carried out. Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesuis, Yersinia enterocolitica, Escherichia coli), yeasts (Candida albicans, Debaryomyces hansenii, Zygosaccharomyces rouxii), and molds (Botrytis cinerae, Aspergillus flavus, Penicillium roqueforti, Eurotium repens, Penicillium islandicum, Penicillium commune, Penicillium nalgiovensis). The sensory properties of the combinations were evaluated with a triangular test and classification was by an order test; the odor threshold of the aroma compounds was also studied. The results reveal that none of the aromas had antimicrobial properties. The most antimicrobial compounds are thymol, carvacrol, and cinnamaldehyde, but none of them could be combined with banana aroma, whereas only thymol with strawberry aroma gave the right combined organoleptic profile. All of the antimicrobials under study could be combined with vanilla aroma, providing both antimicrobial property and the odor expected.

The aroma of Grenache red wine: hierarchy and nature of its main odorants

A young Grenache red wine from 1995 harvest was continuously extracted with Freon-11 and the extract cleaned up with aqueous NaHCO3 in order to remove fatty acids. An Aroma Extract Dilution Analysis was carried out with that extract in a Carbowax 20M capillary column with simultaneous MS and olfactometric detections. The AEDA analysis showed that there are 43 flavour active regions in the chromatogram whose aromatic intensities ranged from less than 16 to more than 1000 arbitrary flavour dilution coefficients. To isolate the odorants, the extract was further washed with propylglycol, concentrated, and then fractionated by normal phase HPLC with UV detection at 220 nm in order to obtain 29 fractions. All the fractions were concentrated and analysed in the same HRGC-MS-olfactometric system in which the AEDA experiment was performed. The strategy allowed to isolate most of the odorants, and 30 of them, among which were the most important, could be clearly identified. Some others could not be identified but their mass spectra are given. Among the most important odorants there are some well known fermentation esters but, surprisingly, the role played by some minor esters, such as the ethyl esters of isobutyric, isovaleric and 2-methylbutyric acids, seems to be very important. Equally important could be the role played by some volatile phenols, terpenols, lactones and some nor-isoprenoids.

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

The aroma compositions of 25 premium Spanish red wines have been screened by quantitative gas chromatography-olfactometry and have been related to the quality scores of the wines. The study has shown that up to 65 odorants can be present in the aroma profiles of those wines, 32 of which have been detected in less than half of the samples. One new odorant is reported for the first time in wine [(Z)-2-nonenal], and only 11 odorants, most of them weak and infrequent, remain unknown. Quality was not positively correlated with any single compound or with any olfactometric vector built by the summation of odorants with similar odors. However, an olfactometric vector built by the summation of the olfactometric scores of defective odorants, such as 2-methoxy-3,5-dimethylpyrazine, 4-ethylphenol, 3-ethylphenol, 2,4,6-trichloroanisole, and o-cresol was significant and negatively related to quality. Quality could be satisfactorily explained by a simple partial least-squares model (79% explained variance in cross-validation) with just three X-variables: the aforementioned defective vector, a second vector grouping 9 other compounds with negative aroma nuances, and the fruity vector, grouping 15 compounds with fruit-sweet descriptors. This result shows that the quality of these red wines is primarily related to the presence of defective or negative odorants, and secondarily to the presence of a relatively large number of fruit-sweet odorants. Remarkably, only in a few low-quality samples could defective aroma nuances be detected, which suggests that defective and negative odorants exert a strong aroma suppression effect on fruity aroma.

Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red wines, by aroma-active chemical composition. The quality of the wines was positively correlated with the wine content in fruity esters, acids, enolones, and wood derived compounds, and negatively with phenylacetaldehyde, acetic acid, methional, and 4-ethylphenol. Wine fruitiness was demonstrated to be positively related not only to the wine content on fruity esters and enolones, but to wine volatile fatty acids. Fruitiness is strongly suppressed by 4-ethylphenol, acetic acid, phenylacetaldehyde, and methional, this involved in the perception of dry-fruit notes. Sensory effects were more intense in the presence of β-damascenone and β-ionone. A satisfactory model explaining animal notes could be built. Finally, the vegetal character of this set of wines could be related to the combined effect of dimethylsulfide (DMS), 1-hexanol, and methanethiol.

Quantitative determination of trace and ultratrace flavour active compounds in red wines through gas chromatographic-ion trap mass spectrometric analysis of microextracts

Abstract A GC–MS method for analysing the most important flavour active odorants of wine has been developed. The method combines a two-step preconcentration stage (demixing+microextraction) and a GC–ion trap MS determination. In the method, 50 ml of wine are previously adjusted to 13% (v/v) alcohol, and the alcoholic fraction is demixed by salting out. That fraction is partially rediluted, extracted with 0.1 ml of 1,1,2-trichlorotrifluoroethane (freon 113) and analysed by GC–MS to obtain quantitative information on 25 analytes whose concentrations range from 0.1 to more than 1000 μg/l. Those analytes are esters, alcohols, terpenols, aromatic ketones, lactones, ethers and volatile phenols. The overall method R.S.D. ranges from 3 to 7%, and the linear behaviour is very good except for the most concentrated analytes. Standard addition experiments and analyses of spiked samples have demonstrated that both the MS quantification and the overall method are free of matrix effects, and that only two internal standards are needed. The limits of detection range from 20 to 1000 ng/l, and all the analytes can be detected at the concentration in which they become flavour active.

Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages.

The suitability of reversed-phase HPLC for the semi-preparative fractionation of aroma extracts from wine and other alcoholic beverages has been explored. Aroma extracts are separated in a 250x10-mm Kromasil-C18 column using a water-ethanol gradient system as mobile phase. It has been demonstrated that the chromatographic separation does not induce any chemical change in the sample components. The maximum volume that can be injected without altering efficiency is as high as 2 ml if ethanolic extracts are injected, and slightly less in the case of less polar extracts. Aroma extracts are injected directly without the need of any pretreatment. As major compounds elute first, it is possible to fractionate all the volatiles contained in a 1-1.5-1 sample without peak distortion or mass overload problems. The usefulness of the method has been demonstrated by fractionating an extract from a Chardonnay wine to get 15 fractions that showed different aromas. The GC analysis with olfactometric and MS detection of those fractions has allowed us to identify more than 70 aroma compounds and to signal some of them as potential key aromas of Chardonnay wine.

Aroma chemical composition of red wines from different price categories and its relationship to quality.

The aroma chemical composition of three sets of Spanish red wines belonging to three different price categories was studied by using an array of gas chromatographic methods. Significant differences were found in the levels of 72 aroma compounds. Expensive wines are richest in wood-related compounds, ethyl phenols, cysteinil-derived mercaptans, volatile sulfur compounds, ethyl esters of branched acids, methional, and phenylacetaldehyde and are poorest in linear and branched fatty acids, fusel alcohols, terpenols, norisoprenoids, fusel alcohol acetates, and ethyl esters of the linear fatty acids; inexpensive wines show exactly the opposite profile, being richest in E-2-nonenal, E-2-hexenal, Z-3-hexenol, acetoin, and ethyl lactate. Satisfactory models relating quality to odorant composition could be built exclusively for expensive and medium-price wines but not for the lower-price sample set in which in-mouth attributes had to be included. The models for quality reveal a common structure, but they are characteristic of a given sample set.

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

To identify the most important aroma compounds in 20d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography-olfactometry (GC-O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC-MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds.

The Development of Aromas in Ruminant Meat

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

UNLABELLED High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxidation and sensory changes. The aim of this study was to compare the quality of beef steaks displayed under different levels of oxygen. For that purpose, meat was stored with 50%, 60%, and 80% of oxygen for 4 and 8 d at retail conditions. A control treatment with steaks vacuum packaged, without exposure to retail display, was included, and color, lipid oxidation, organoleptic characteristics, and aroma compounds were analyzed. Steaks displayed under high oxygen MAP with 50% of oxygen showed the lowest color stability, according to hue values. Higher oxygen levels did not necessarily correspond with higher rancidity levels in the raw meat. Thiobarbituric Acid Reacting Substances (TBARS) values were higher than 2.2 mg malonaldehyde (MDA)/kg muscle in all the samples displayed for 8 d at retail conditions. These samples exhibited the highest intensities of rancid and the least intense beef odors and flavors. The ketones: 2,3-butanedione, 2-octanone, 2,3-pentanedione, 2-heptanone, 4-methyl-2-pentanone, and the aldehydes: pentanal, 2-methyl-butanal, and 2-furfurylthiol, 1-octen-3-ol and 2-methylpropyl-acetate, were proposed as candidates for the aroma differences between the cooked beef steaks stored under vacuum and high oxygen packs. PRACTICAL APPLICATION High oxygen modified atmosphere packaging (MAP) is used to increase shelf-life and color at the retail level. However, oxygen deteriorates faster some quality attributes, being a contributor to lipid oxidation that could be perceived at consumption. This study attempts to find the best gas composition in a MAP in order to maintain the color, minimizing the oxidation. Aromatically relevant chemicals have been analyzed by gas olfactometry-gas chromatography as a key to measure beef oxidation after display.