1. Exploring innovative approaches in flavored ciders : physicochemical and antioxidative properties of cornelian cherry – apple ciderErika Jež, Marianna Mazur, Tatjana Radovanović Vukajlović, Mitja Martelanc, Bartłomiej Menażyk, Maja Pečarič, Jelena Topić, Melita Sternad Lemut, Guillaume Antalick, Branka Mozetič Vodopivec, Lorena Butinar, 2024, objavljeni povzetek znanstvenega prispevka na konferenci Ključne besede: Cornelian cherry, apple cider, antioxidative properties Objavljeno v RUNG: 27.11.2024; Ogledov: 135; Prenosov: 0 Povezava na datoteko Gradivo ima več datotek! Več... |
2. Chemical characterization of cider produced in hardanger : from juice to finished ciderIngunn Ovsthus, Mitja Martelanc, Alen Albreht, Tatjana Radovanović Vukajlović, Urban Česnik, Branka Mozetič Vodopivec, 2024, izvirni znanstveni članek Opis: Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L−1 (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger. Ključne besede: cider, volatile aroma, esters, higher alcohols, polyphenols Objavljeno v RUNG: 14.08.2024; Ogledov: 817; Prenosov: 6 Celotno besedilo (1,02 MB) Gradivo ima več datotek! Več... |
3. Foods2012 Ključne besede: food sciences and technology, food chemistry and physical properties, food engineering and production, food security and safety, food toxicology, sensory and food quality, food analysis, functional foods, food and health, food psychology, food and environment Objavljeno v RUNG: 10.05.2024; Ogledov: 1028; Prenosov: 2 Povezava na datoteko Gradivo ima več datotek! Več... |
4. Aromatic characterization of Graševina wines from Slavonia and Podunavlje sub-regionsMitja Martelanc, Guillaume Antalick, Tatjana Radovanović Vukajlović, Branka Mozetič Vodopivec, Melita Sternad Lemut, Ahmad Hosseini, Valentina Obradović, Josip Mesić, Lorena Butinar, 2024, izvirni znanstveni članek Opis: This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis also found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines. Ključne besede: Graševina–Welschriesling, aromatic profiling, HS-SPME-GCMS, terpenes Objavljeno v RUNG: 08.04.2024; Ogledov: 1595; Prenosov: 16 Celotno besedilo (12,58 MB) Gradivo ima več datotek! Več... |
5. Chemical composition of apple cider : a comparative study of Norwegian and French cidersIngunn Ovsthus, Mitja Martelanc, Tatjana Radovanović Vukajlović, Marko Lesica, Lorena Butinar, Branka Mozetič Vodopivec, Guillaume Antalick, 2024, objavljeni znanstveni prispevek na konferenci Opis: Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions. A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study. Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed. Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts. Regarding the aromatic profile, no significant differences were observed for C6-alcohols. In contrast, differences were more expressed in the case of esters and volatile phenols. Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates. Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol. These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile. Whereas French ciders are often perceived with more structure and animalistic profile. Ključne besede: alcohol, acidity, total phenols, aroma-compounds, apple cider Objavljeno v RUNG: 25.03.2024; Ogledov: 1751; Prenosov: 6 Povezava na datoteko Gradivo ima več datotek! Več... |
6. |
7. Functional characterization of Saccharomyces yeasts from cider produced in HardangerUrban Česnik, Mitja Martelanc, Ingunn Ovsthus, Tatjana Radovanović Vukajlović, Ahmad Hosseini, Branka Mozetič Vodopivec, Lorena Butinar, 2023, izvirni znanstveni članek Ključne besede: Saccharomyces, Hardanger, characterization, fermentation, cider, non-volatile compounds, volatile organic compounds, partial least squares regression Objavljeno v RUNG: 18.09.2023; Ogledov: 1634; Prenosov: 9 Celotno besedilo (4,79 MB) Gradivo ima več datotek! Več... |
8. KEMIJSKA IN SENZORIČNA ANALIZA TIPIČNIH AROMATIČNIH LASTNOSTI VIN SORTE 'MODRA FRANKINJA'Urban Hlade, 2023, diplomsko delo Opis: 'Modra frankinja' (Vitis vinifera L.) je tradicionalna slovenska sorta grozdja, a kljub temu Slovenci o njej nismo dovolj seznanjeni. Tudi ko gledamo širši vinski svet, opazimo, da o tej sorti in njenih značilnostih vemo zelo malo. Po naših podatkih aromatične tipičnosti vin sorte 'Modra frankinja' še niso bile raziskane. Diplomsko delo je prva tovrstna raziskava te sorte. V delu smo želeli raziskati aromatične lastnosti vin te sorte s pomočjo neformalne senzorične analize. Na ta način smo povzeli katere senzorične note so na splošno izrazite pri obravnavani sorti vina. V nadaljevanju smo s kemijsko analizo aromatičnih spojin vzorcev vina to še kemijsko ovrednotili. Pri kemijski analizi smo se osredotočili na štiri skupine spojin, ki po našem mnenju krojijo tipičnost arom vin sorte 'Modra frankinja'. To so: monoterpeni, estri, norizoprenoidi in C6-alkoholi. Rezultati kažejo, da so prav predstavniki skupine terpenov tisti, ki se pojavljajo v največjih koncentracijah v obravnavanih vinih in pomembno krojijo aromatični profil vin 'Modra frankinja'. C13-norizoprenoidi so bili prisotni v večjih koncentracijah pri vzorcih sortnega vina 'Modra frankinja', kot pri vinih 'Modri pinot' ali vinih bordojskih sort. A še vedno vsebnosti C13-norizoprenoidi ostajajo precej manjše od zaznavnih senzoričnih pragov teh spojin. Ključne besede: Vino, vitis vinifera L. 'Modra frankinja', kemijska analiza, estri, terpeni, norisoprenoidi, C6-alkoholi, plinski kromatograf, GC-MS. Objavljeno v RUNG: 04.07.2023; Ogledov: 2405; Prenosov: 31 Celotno besedilo (1,91 MB) |
9. Biogenic amines in Hardanger ciders : the effect of native cider yeasts on biogenic amine productionUrban Česnik, Mitja Martelanc, Branka Mozetič Vodopivec, Ingunn Ovsthus, Lorena Butinar, 2023, objavljeni povzetek znanstvenega prispevka na konferenci Opis: The presence of bioactive compounds in food and beverages of plant origin is mainly connected with higher nutritional value and better sensory properties. However, some of them can pose a threat to food product quality and human health. For example, excess biogenic amines (BAs) intake can cause different allergenic responses in individuals who have such intolerances.
BAs have been intensively studied in recent years, especially in fermented foods like wine, meat, fish, and cheese. Among fermented beverages is apple cider still rather unexplored from this perspective. Especially since no such data exist for the Norwegian cider. Norwegian cider is becoming more and more popular in Norway in recent years among producers and consumers. Hardanger cider from Western Norway is very different from French, English, or Spanish ciders in terms of sensory characteristics, apple cultivars, and in the fermentation process. In Hardanger, the traditional cider is still produced by spontaneous fermentation of apple juice with naturally occurring yeasts that originate from the fruit or processing equipment surfaces.
Lactic acid bacteria are known to be associated with BA formation. However, several studies reported about the BA-producing yeasts in winemaking. Due to the important role of natural yeasts in the production of Hardanger cider, we focused on the ability of BA formation by native yeasts. Thus, in our study, we followed the amounts of BAs in the Hardanger ciders during the fermentation process and characterize isolated yeasts if they have the ability to produce BAs under cidermaking conditions by performing a micro-fermentation experiment.
From must/cider samples, taken during the fermentation process at 13 producers in the Hardanger region, we isolated 530 yeast isolates. Based on the sequencing of the D1/D2 domain of the 26S rDNA we identified 25 different yeast species. As expected, yeast diversity was higher at the beginning compared to the middle fermentation stage, when mostly different non-Saccharomyces yeast species prevailed, while at the end of fermentation mainly Saccharomyces species with high ethanol tolerance were present.
BAs were analyzed with the HPLC-UV method. In all apple juice/cider samples 4 different BAs (putrescine, cadaverine, histamine, and tyramine) were detected and quantified with external calibration. On average in all cider samples from the producers total BA (summation of all BAs) concentration reached 9,45 mg/L, however in one case even 25 mg/L. Tyramine was the most abundant BA in all fermentation stages. 40 isolated yeast strains were further tested for BA formation in a small-scale experiment by fermenting apple juice. Results show that non-Saccharomyces yeasts mainly form histamine (1,68 mg/L) and tyramine (1,30 mg/L), while Saccharomyces yeasts putrescine (0,48 mg/L) and tyramine (3,53 mg/L). As a general conclusion, the occurrence and distribution of BA concentrations in the small-scale fermentation were lower (2,96 mg/L and 4,01 mg/L) and less variable than in the real ciders (average in final ciders 9,45 mg/L) and with tyramine being the most abundant BA in all samples analyzed. Ključne besede: cider, yeast, biogenic amines, Hardanger, biodiversity Objavljeno v RUNG: 23.06.2023; Ogledov: 1848; Prenosov: 7 Povezava na datoteko Gradivo ima več datotek! Več... |
10. Hkratna določitev amino kislin in biogenih aminov v vzorcih jabolčnega soka, ciderja in vina s HPLC-UVMitja Martelanc, Tatjana Radovanović Vukajlović, Urban Česnik, Lorena Butinar, Melita Sternad Lemut, Branka Mozetič Vodopivec, 2022, objavljeni znanstveni prispevek na konferenci Ključne besede: Cider, vino, jabolčni sok, HPLC-UV, Amino kisline, biogeni amini. Objavljeno v RUNG: 20.02.2023; Ogledov: 2700; Prenosov: 0 Gradivo ima več datotek! Več... |