Mirela Jimborean

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different levels (0%,1%,3%,5%) of microcapsules with Achillea melifolium infusion (MI) and four levels (0%,3%,7%,11%) of pepino juice jelly (PJ) on sensory properties and the viability of lactic acid bacteria in yogurts during storage (21 days) at 4°C was evaluated. The yogurt supplementation with 3% microcapsules and 7% jelly significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 108 cfu/g lactic acid bacteria at the end of 21-days shelf life. All the yogurt samples, however, contained the recommended levels of (106–107 cfu/g) lactic acid bacteria at the end of 21-day shelf life.The yogurt with 3% microcapsules and 7% jelly was the most appreciated (6.78 points), followed by the classic yogurt (5.98 points). Total phenols content was 251 mg GAE/g for A. millefolium infusion and 117 mg GAE/g for pepino juice. The radical scavenging activity of A. millefolium infusion was 78% and for pepino extract 56.30%.

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.