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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Edited by Remedios Castro-Mejías and Enrique Durán-Guerrero Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Editors Remedios Castro-Mej´ıas Enrique Dur´an-Guerrero MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Remedios Castro-Mej´ıas Enrique Duran-Guerrero´ Analytical Chemistry Analytical Chemistry Universidad de Cadiz´ Department Puerto Real University of Cadiz Spain Puerto Real Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: www.mdpi.com/journal/foods/special issues/Recent Developments Identification Genuine Odor- Taste-Active Compounds Foods). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-1668-4 (Hbk) ISBN 978-3-0365-1667-7 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editors .............................................. vii Preface to ”Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods” ........................................... ix Ana M. Rold´an,Fini S´anchez-Garc´ıa,Luis P´erez-Rodr´ıguezand V´ıctorM. Palacios Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines Reprinted from: Foods 2021, 10, 453, doi:10.3390/foods10020453 . 1 Manuel J. Valc´arcel-Mu˜noz,Mar´ıaGuerrero-Chanivet, M. Valme Garc´ıa-Moreno,M. Carmen Rodr´ıguez-Doderoand Dominico A. Guill´en-S´anchez Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use Reprinted from: Foods 2021, 10, 288, doi:10.3390/foods10020288 . 23 Cristina Cebri´an-Taranc´on,Jos´eOliva, Miguel Angel´ C´amara,Gonzalo L. Alonso and M. Rosario Salinas Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector Reprinted from: Foods 2021, 10, 191, doi:10.3390/foods10010191 . 39 M´onicaSchwarz, Fabian Weber, Enrique Dur´an-Guerrero, Remedios Castro, Mar´ıa del Carmen Rodr´ıguez-Dodero,Maria Valme Garc´ıa-Moreno,Peter Winterhalter and Dominico Guill´en-S´anchez HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography Reprinted from: Foods 2021, 10, 131, doi:10.3390/foods10010131 . 55 Eva-Mar´ıaRivas, Petra Wrent and Mar´ıa-Isabelde Sil´oniz Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing Debaryomyces hansenii Yeast Strains Reprinted from: Foods 2020, 9, 162, doi:10.3390/foods9020162 . 73 Mar´ıa Jos´e Alia ˜no-Gonz´alez, Jos´e Antonio Jarillo, Ceferino Carrera, Marta Ferreiro-Gonz´alez,Jos´e Angel´ Alvarez,´ Miguel Palma, Jes ´usAyuso, Gerardo F. Barbero and Estrella Espada-Bellido Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Vaccinium corymbosum L.) Reprinted from: Foods 2020, 9, 1763, doi:10.3390/foods9121763 . 83 Ra ´ulGonz´alez-Dom´ınguez,Ana Sayago, Ikram Akhatou and Angeles´ Fern´andez-Recamales Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors Reprinted from: Foods 2020, 9, 768, doi:10.3390/foods9060768 . 103 Jos´eE. Ruvalcaba, Enrique Dur´an-Guerrero,Carmelo G. Barroso and Remedios Castro Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction Reprinted from: Foods 2020, 9, 255, doi:10.3390/foods9030255 . 115 v Ra ´ulGonz´alez-Dom´ınguez,Ana Sayago and Angeles´ Fern´andez-Recamales Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime Reprinted from: Foods 2020, 9, 149, doi:10.3390/foods9020149 . 127 vi About the Editors Remedios Castro-Mej´ıas Prof. Dr. Remedios Castro Mej´ıas is an associate professor of the Analytical Chemistry Department of the University of Cadiz. Her current research interests are focused on wine, vinegar, oenological products, beer, polyphenols, volatile compounds, chromatography, food analysis, food quality, sensory analysis, extraction, among others. Enrique Dur´an-Guerrero Prof. Dr. Enrique Duran´ Guerrero is an associate professor of the Analytical Chemistry Department of the University of Cadiz.´ His current research interests are focused on wine, vinegar, oenological products, polyphenols, volatile compounds, chromatography, food analysis, food quality, sensory analysis, extraction, among others. vii Preface to ”Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods” Both aroma and taste are important quality criteria for foods, having a great influence on our consumption behaviours. It is due to this that the accurate quantification of the compounds responsible for these qualities is a crucial need nowadays. In recent years, a significant increase in the identification of these compounds has been observed thanks to the development of more and more sensitive and selective analytical methods. However, as the concentration of these compounds is usually low, in most cases, highly efficient preconcentration approaches must be employed for their later determination by instrumental techniques (gas or liquid chromatography and/or sensory approaches). This book is focused on some recent analytical developments for the identification of some compounds responsible for odor and taste in foods, including methodologies for isolating volatile compounds from complex food matrices and possible relationships between flavor compounds and industrial processing or cultivar-dependent conditions. The following authors have contributed to the scientific content of the book: Ana M. Roldan´ (University of Cadiz, Spain) Ana Sayago (University of Huelva) Angeles´ Fernandez-Recamales´ (University of Huelva) Carmelo G. Barroso (University of Cadiz, Spain) Ceferino Carrera (University of Cadiz, Spain) Cristina Cebrian-Taranc´ on´ (University of Castilla-La Mancha) Dominico A. Guillen-S´ anchez´ (University of Cadiz, Spain) Enrique Duran-Guerrero´ (University of Cadiz, Spain) Estrella Espada-Bellido (University of Cadiz, Spain) Eva-Mar´ıa Rivas (Complutense University of Madrid) Fabian Weber (University of Bonn) Fini Sanchez-Garc´ ´ıa (University of Cadiz, Spain) Gerardo F. Barbero (University of Cadiz, Spain) Gonzalo L. Alonso (University of Castilla-La Mancha) Ikram Akhatou (University of Huelva) Jesus´ Ayuso (University of Cadiz, Spain) Jose´ Angel´ Alvarez´ (University of Cadiz, Spain) Jose´ Antonio Jarillo (University of Cadiz, Spain) Jose´ E. Ruvalcaba (Autonomic University of San Luis Potos´ı, Mexico) Jose´ Oliva (University of Murcia) Luis Perez-Rodr´ ´ıguez (University of Cadiz, Spain) Manuel J. Valcarcel-Mu´ noz˜ (Bodegas Fundador SLU, Spain) Mar´ıa de Valme Garc´ıa-Moreno (University of Cadiz, Spain) Mar´ıa del Carmen Rodr´ıguez-Dodero (University of Cadiz, Spain) Mar´ıa Guerrero-Chanivet (Bodegas Fundador SLU, Spain) Mar´ıa Jose´ Aliano-Gonz˜ alez´ (University of Cadiz, Spain) ix Mar´ıa Rosario Salinas (University of Castilla-La Mancha) Mar´ıa Isabel de Siloniz´ (Complutense University of Madrid) Marta Ferreiro-Gonzalez´ (University of Cadiz, Spain) Miguel Angel´ Camara´ (University of Murcia) Miguel Palma (University of Cadiz, Spain) Monica´ Schwarz (University of Cadiz, Spain) Peter Winterhalter (Institute of Food Chemistry, Technical University of Braunschweig) Petra Wrent (Complutense University of Madrid) Raul´ Gonzalez-Dom´ ´ınguez (University of Huelva) Remedios Castro (University of Cadiz, Spain) V´ıctor Manuel Palacios (University of Cadiz, Spain). We also would like to acknowledge the technical support prodvided by MDPI Editorial for the creation of this book. Remedios Castro-Mej´ıas,Enrique Dur´an-Guerrero Editors x foods Article Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines Ana M. Roldán * , Fini Sánchez-García , Luis Pérez-Rodríguez and Víctor M. Palacios Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, Spain; fi[email protected] (F.S.-G.); [email protected] (L.P.-R.); [email protected] (V.M.P.) * Correspondence: [email protected]; Tel.: +34-9-5601-6376 Abstract: The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and
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