Applied Food Research,
Journal Year:
2023,
Volume and Issue:
3(2), P. 100353 - 100353
Published: Oct. 21, 2023
Increasing
interest
in
products
made
from
rye
grain
underscores
the
need
for
developing
improved
(Secale
cereale
L.)
cultivars.
In
context
of
consumer
appeal,
there
are
specific
questions
about
sensory
attributes
different
Unfortunately,
very
few
studies
that
focus
on
flavor
and
other
products.
order
to
estimate
rye-derived
aroma
variability,
we
evaluated
flatbread
forty-seven
entries,
selected
commercial
cultivars
international
accessions
adapted
our
latitude.
Additionally,
distillates
eleven
breeding
lines.
We
found
significant
differences
(p<0.001)
overall
distillate
(p<0.05)
among
tested
entries.
screening,
heritability
nutty
(h2=
0.37),
salty
0.57),
grassy
toasted
0.55),
raw
dough-like
0.34)
notes,
sweet
0.29),
fermented
0.34),
musty
0.33),
0.37)
0.5)
notes
were
significant;
number
was
too
small
this
parameter.
developed
prediction
models
based
evaluation
easy
quick-to-prepare
flatbread.
This
manuscript
proposes
usage
evaluate
research
purposes
Foods,
Journal Year:
2021,
Volume and Issue:
10(2), P. 443 - 443
Published: Feb. 18, 2021
The
impact
of
barley
variety
and
its
geographical
growth
location
(environment)
on
the
flavour
new
make
spirit
was
investigated
to
determine
if
“terroir”
can
be
applied
in
production
single
malt
whisk(e)y.
New
spirits
were
produced
at
laboratory
scale
under
controlled
conditions
from
two
different
varieties
(Olympus
Laureate)
grown
distinct
environments
(Athy,
Co
Kildare
Bunclody,
Wexford)
Ireland
over
consecutive
seasons
(2017
2018).
samples
analysed
by
gas
chromatography
mass
spectrometry
olfactometry
descriptive
sensory
analysis.
Forty-two
volatiles
detected
with
eight
deemed
as
very
influential
fifteen
aroma
spirit.
Sensory
attributes
influenced
variety,
environment,
interactions
thereof
both
seasons,
environment
interaction
x
having
a
greater
than
alone.
Chemometric
analysis
data
found
that
season
had
aromatic
perception
Therefore,
this
study
clearly
demonstrates
highlights
potential
importance
especially
relation
Beverages,
Journal Year:
2023,
Volume and Issue:
9(3), P. 64 - 64
Published: Aug. 2, 2023
Whiskey’s
complex
and
diverse
flavor
stems
from
a
range
of
reactions
that
create
congeners
are
primarily
dependent
upon
the
cereal
source/mash
bill
each
stage
process:
malting,
mashing,
fermentation,
distillation,
cask
maturation.
Therefore,
in
theory,
congener
profile
whiskey
is
summation
its
ingredients
specific
parameters
manufacturing
process.
Congener
profiles
have
been
used
as
biomarkers
for
quality
authentication;
however,
to
date,
insufficient
information
has
published
relation
extensive
profiling
associated
with
styles/types
or
intra-and
inter-variability
within
brands,
especially
an
Irish
context
due
recent
rapid
expansion
industry.
As
ability
extract
identify
progressed
appreciably
years
advances
extraction,
chromatographic,
chemometric
techniques,
it
imperative
research
undertaken
gain
better
understanding
impact
not
only
but
also
authentication.
Crop Science,
Journal Year:
2023,
Volume and Issue:
63(4), P. 1964 - 1987
Published: May 24, 2023
Abstract
Cereal
rye
(
Secale
cereale
)
is
a
multi‐purpose
crop,
harvested
for
grain
(for
food,
feed,
and
other
products)
as
well
used
forage
or
cover
crop.
The
functionality
of
across
these
spheres
due
to
its
abiotic
biotic
stress
tolerance
unique
phytochemical
composition.
In
this
review,
we
focus
on
the
current
state
prospects
breeding
quality
traits,
where
define
traits
grain,
quality.
Rye
human
consumption
has
numerous
healthful
compounds,
notably
high
dietary
fiber
content
in
flavors
that
contribute
signature
properties
baked
products
distilled
spirits.
As
forage,
useful
marginal
environments
quality,
including
crude
protein,
thus
valuable
livestock
production.
While
yield
remains
major
efforts,
recent
improvements
genomic
phenotypic
resources,
there
are
now
opportunities
increased
attention
high‐quality
ryes
multiple
end
uses.
Through
genetic
improvement
cereal
potential
expand
serve
markets
climate‐resilient
Food Chemistry X,
Journal Year:
2025,
Volume and Issue:
26, P. 102277 - 102277
Published: Feb. 1, 2025
Hawthorn
wine
has
gained
increasing
popularity
in
China,
but
comprehensive
research
on
its
sensory
and
chemical
characteristics
is
still
limited.
This
study
established
a
lexicon
using
Pivot
Profile
to
describe
differentiate
Chinese
hawthorn
wines.
Based
the
data,
13
wines
presented
three
different
styles,
namely
'Sweet',
'Fruity'
'Alcohol'.
A
total
of
129
volatile
compounds
were
identified
quantified
all
headspace
solid-phase
microextraction
(HS-SPME)
combined
with
both
gas
chromatography-Orbitrap
mass
spectrometry
(GC-Orbitrap-MS)
chromatography-Quadrupole
(GC-Quadrupole-MS).
Partial
least-squares
regression
revealed
that
'sweet',
'hawthorn',
'honey'
attributes
positively
correlated
several
terpenes,
phenols,
lactones,
ethyl
cinnamate,
nonanal
phenylacetaldehyde,
as
well
sugar
content,
while
negatively
alcohol
content.
Furthermore,
salting-out
effect
certain
terpenes
phenols
was
observed
sucrose
concentration,
potentially
enhancing
perceived
intensity
these
above
attributes.
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(5), P. 2738 - 2738
Published: March 4, 2025
This
study
investigates
the
chemical
profiling
of
Croatian
whisky
using
advanced
analytical
techniques:
Solid-phase
microextraction
followed
by
gas
chromatography
coupled
to
mass
spectrometry
(SPME-GC-MS)
and
ultra-high-performance
liquid
quadrupole
time-of-flight
(UHPLC-QTOF).
To
our
knowledge,
there
are
no
studies
on
whiskies
date.
Therefore,
primary
objective
is
identify
quantify
volatile
non-volatile
compounds
contributing
flavor
aroma
profile
whisky.
The
methods
applied
included
sample
preparation,
extraction,
subsequent
analysis
these
techniques.
results
revealed
a
diverse
range
compounds,
including
esters,
alcohols,
phenols,
acids,
which
integral
whisky’s
sensory
characteristics.
Furthermore,
key
were
identified
in
whiskies,
revealing
complex
aromatic
influenced
like
D-limonene,
linalool,
β-damascenone,
contribute
citrus,
floral,
fruity
notes.
findings
also
highlighted
associated
with
aging,
such
as
esculetin
ellagic
acid,
enhance
complexity
emphasized
role
maturation,
grain
type,
production
shaping
unique
characteristics
whiskies.
concludes
that
SPME-GC-MS
UHPLC-QTOF
effective
tools
for
detailed
whisky,
providing
valuable
insights
quality
control
product
differentiation
industry.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2023,
Volume and Issue:
22(6), P. 4957 - 4992
Published: Oct. 12, 2023
In
order
to
safeguard
authentic
whiskey
products
from
fraudulent
or
counterfeit
practices,
high
throughput
solutions
that
provide
robust,
rapid,
and
reliable
are
required.
The
implementation
of
some
analytical
strategies
is
quite
challenging
costly
in
routine
analysis.
Qualitative
screening
has
been
explored,
but
due
the
nonspecificity
chemical
compounds,
a
more
quantitative
confirmatory
technique
required
validate
result
Hence,
combining
chemometric
methods
fundamental
sample
differentiation
classification.
A
comprehensive
update
on
most
relevant
current
techniques,
including
spectroscopic,
chromatographic,
novel
technologies
employed
within
last
5
years
analysis
for
authentication,
discrimination,
quality
control,
presented.
Furthermore,
technical
challenges
employing
these
future
trends,
perspectives
emphasized.
Molecules,
Journal Year:
2022,
Volume and Issue:
27(5), P. 1672 - 1672
Published: March 3, 2022
The
production
process
of
whisky
consists
malting,
mashing,
fermentation,
distillation
and
maturation.
Sulfur
volatile
compounds
generated
during
this
have
long
attracted
interest
because
they
influence
quality
in
general.
More
than
forty
been
reported:
are
formed
distillation,
but
some
may
decrease
concentration
In
sensory
analysis,
sulfur
characteristics
described
as
sulfury,
meaty,
cereal,
feinty,
vegetable,
among
others.
Their
contribution
to
overall
depends
on
their
concentration,
with
a
positive
at
low
levels,
negative
high
levels.
Chemical
analyses
volatiles
developed
by
using
sulfur-selective
detectors
multi-dimensional
gas
chromatography
overcome
the
numerous
interferences
from
matrix.
Formation
pathways,
thresholds,
not
elucidated
completely;
therefore,
methods
for
integrating
diverse
data
knowledge,
well
novel
technical
innovations,
will
be
needed
control
future.
