A5010429709- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Horticultural and Viticultural Research
- Isotope Analysis in Ecology
- Sulfur Compounds in Biology
- Biochemical and biochemical processes
- Identification and Quantification in Food
- Polyamine Metabolism and Applications
- Odor and Emission Control Technologies
- Phytochemicals and Antioxidant Activities
- Tea Polyphenols and Effects
- Analytical Chemistry and Chromatography
- Plant biochemistry and biosynthesis
- Plant and animal studies
- Essential Oils and Antimicrobial Activity
- Alcohol Consumption and Health Effects
- Animal Nutrition and Physiology
- Phytochemistry and Bioactivity Studies
- Phytochemical compounds biological activities
University of Auckland
2020-2023
Fondazione Edmund Mach
2013-2020
Charles Sturt University
2014-2020
Australian Wine Research Institute
2008-2011
Flinders University
2008-2009
Abstract As consumers demand more certainty over where their food and beverages originate from the genuineness of ingredients, there is a need for analytical techniques that are able to provide data on issues such as traceability, authenticity, origin foods beverages. One technique shows enormous promise in this area gas chromatography‐combustion‐isotope ratio mass spectrometry (GC‐C‐IRMS). will be demonstrated review, GC‐C‐IRMS applied wide array generating key components aroma compounds,...
A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) gas chromatography-mass spectrometry (GC-MS). An extensive survey Australian (44 146 red) highlighted that only contained significant amounts (up to 20 μg/L). Hydrolytic studies limonene α-terpineol, putative precursors 1,8-cineole, showed a very low conversion into (< 0.6%) over 2 year period,...
The individual enantiomers of γ-octalactone (1), γ-nonalactone (2), γ-decalactone (3) and γ-dodecalactone (4) have been synthesized. (R) series was prepared from l-glutamic acid by a strategy involving deamination reduction to (S)-5-oxo-2-tetrahydrofurancarboxaldehyde (S)-7. different length side chains were introduced Wittig reactions, varying in the choice phosphorane used. Hydrogenation then gave final γ-lactones 1−4. (S) an analogous fashion beginning with d-glutamic acid. Aroma...
RATIONALE The essential oil of Rosa damascena Mill. is known for its fine perfumery application, use in cosmetic preparations and several pharmacological activities. Due to high value, it can be easily adulterated with flavors or cheaper oils. This study aimed at a detailed phytochemical characterization commercial samples R. their authenticity assessment. METHODS Nineteen different geographic origin an additional authentic one, directly extracted by hydro‐distillation from fresh flowers,...
Stable isotope dilution assays have been developed for γ-octalactone (1), γ-nonalactone (2), γ-decalactone (3) and γ-dodecalactone (4) in both white red wines the first time. 2H7-analogues of each lactone were prepared use as internal standards via a strategy employing ring-opening, esterification oxidation respective starting lactones. The methods shown to be highly accurate reproducible (R2 ≥ 0.999; SD ≤ 1%). A large selection Australian (n = 178) analyzed presence lactones 1−4....
Background and Aims: The aim of this study was to determine the cause taints off-flavours in a number commercial wines develop methods for quantitative analysis compounds responsible. Methods Results: Three compounds, 2-chloro-6-methylphenol (i.e. 6-chloro-ortho-cresol), 2,6-dichlorophenol indole, were identified by gas chromatography (GC)/mass spectrometry (MS)/olfactometry as causes or wines. New these three well some other chloro- bromophenols developed. employed GC/MS stable isotope...
Rationale Typical storage in oak barrels releases distillates different degradation products such as vanillin, which play an important role flavour and aroma. The addition of well other aroma compounds, origin is prohibited by European laws. As vanillin samples from sources have δ 13 C values, the value could be used to determine whether authentic (lignin‐derived), or if it has been added another source (e.g. synthetic). Methods values for derived sources, including natural, synthetic...
In this study we measured δ13C values of the main fatty acids (FA) present in neutral and polar intramuscular lipids meat samples from 24 lambs, fed with four different diets supplemented sunflower linseed oil tanniferous shrub Cistus ladanifer L. The objective was to understand if increase fat observed lambs simultaneously C. explained mostly by incorporation diet derived FA or increased de novo synthesis. De synthesis evaluated 13C enrichment (‰) 16:0 compared bulk dietary 16:0. Oil...
Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest production hydrogen sulfide (H2S) is associated with release a range volatile sulfur compounds (VSCs), as well varietal thiol 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors, including (E)-hex-2-enal. In this study, we investigated H2S potential, VSCs/thiol output, precursor metabolism 11 commonly used laboratory commercial Saccharomyces...