Elena Mudura

Characterisation of Hop Varieties Grown in Romania Based on their Contents of Bitter Acids by HPLC in Combination with Chemometrics Approach

Salanţă L.C., Tofană M., Socaci S., Mudura E., Fărcas A., Pop C., Pop A., Odagiu A. (2015): Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach. Czech J. Food Sci., 33: 148–155. Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the information on the bitter acids profile of each cultivar. Chemometrics methods were applied for highlighting the statistical correlations existing between the genotype (variety), chemotype (composition), and phenotype (phenophase of cone development) with respect to the classes of biologically active compounds investigated (bitter acids). The bitter acid content of each hop cultivar was not only significantly dependent on the phenophases of the cones, but was also influenced by the harvest year. The variations in the α/β ratio as well as cohumulone and colupulone contents were low in both experimental years and the cohumulone/∑α did fraction not exceed 30% in any of the three varieties.

Determination of Volatiles in Hops from Romania by Solid Phase Fiber Microextraction and Gas Chromatography–Mass Spectrometry

ABSTRACT The main objective of this study was to evaluate the variability of the essential oils of hops harvested in two consecutive years using in-tube extraction with gas chromatography–mass spectrometry. The second objective was to assess the possibility of using the volatile profile to characterize and discriminate hop cultivars based on a chemometric approach. Three hop varieties from Transylvania, Romania were studied. Principal component analysis and cluster analysis were used to differentiate hop varieties and to identify discriminant varietal markers. Forty-nine volatiles were separated from hop cultivars, with forty-seven identified. The main components of hop essential oils included monoterpenes (β-myrcene) and sesquiterpenes (β-caryophyllene and α-humulene). The results indicated that even though the composition of hop essential oil may be influenced by environmental factors, volatile profiles may be employed to identify cultivars.

Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran

Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.

Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction—Gas Chromatography—Mass Spectrometry

ABSTRACT A chromatographic method was developed for the identification of volatile markers from Magnum hops in two types of beer. The study was initially performed with Magnum hop pellets and hop essential oil and subsequently with traditional and flavored beer during the primary fermentation. The volatile compounds were isolated employing the in-tube extraction (ITEX) technique followed by identification and quantification through gas-chromatography—mass spectrometry (GC-MS) operating in scan mode. The main authentication markers identified in traditional beer were from aromatic compounds, aldehydes and alcohol esters. The most predominant authentication marker compounds in beer flavored with Magnum hop essential oil were obtained from terpenoids, followed by acid esters, alcohol esters and alcohol classes. A unique feature of this study was represented by the discriminant markers for the authentication of Magnum hop variety, identified in hop pellets, hop essential oil and flavored beer. The application of this methodology can be used for optimization of brewing technology and process parameters in view of prolonging fruity hop flavor stability of Romanian beers.

Consumer of Dairy Products Behavior in the Context of Economic Crisis in Romania

Given that buyer psychology has changed significantly due to economic recession, marketing strategies and communication should be adapted to new conditions. New marketing campaigns should be focused around the following ideas. 1. Handling own brands with pragmatism in this period is recommended exploiting the advantages held by the Romanian brands, which can inspire to a greater extent the idea of honesty, loyalty, gratitude towards the traditional values. Imported brands may be promoted if they have national recognition and that a large number of consumers identify with them.