A5076465693- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Analytical Chemistry and Chromatography
- Plant Physiology and Cultivation Studies
- Sensory Analysis and Statistical Methods
- Plant Pathogens and Fungal Diseases
- Identification and Quantification in Food
- Nuts composition and effects
- Insect Pheromone Research and Control
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Mass Spectrometry Techniques and Applications
- Berry genetics and cultivation research
- Analytical Chemistry and Sensors
- Probiotics and Fermented Foods
- Material Properties and Applications
- Plant and Fungal Interactions Research
- Plant biochemistry and biosynthesis
- Plant-Microbe Interactions and Immunity
- Insect and Pesticide Research
- Insect behavior and control techniques
- Olfactory and Sensory Function Studies
Fondazione Edmund Mach
2016-2025
Universität Innsbruck
2015-2020
Siberian State Aerospace University
2015
Blueberry (Vaccinium spp.) fruit consumption has increased over the last five years, becoming second most important soft species after strawberry. Despite possible economic and sensory impact, blueberry volatile organic compound (VOC) composition been poorly investigated. Thus, great impact of aroma on marketability stimulates need to step forward in understanding this quality trait. Beside strong effect ripening, profile also varies due broad genetic differences among Vaccinium that have...
Fruit quality represents a fundamental factor guiding consumers' preferences. Among apple traits, volatile organic compounds and texture features play major role. Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), coupled with an artificial chewing device, was used to profile the entire volatilome 162 accessions, while fruit dissected TAXT-AED analyzer. The array classed into seven groups in genome-wide association analysis carried out 9142 single nucleotide...
The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect performances this fermentative bioprocess. fact that these are often interdependent, with a high degree interaction, leads huge ‘oenological space’ associated AF scientists and professionals have explored obtain desired quality standards promote innovation. This challenge explains interest...
Ethylene interacts with other plant hormones to modulate many aspects of metabolism, including defence and stomata regulation. Therefore, its manipulation may allow pathogens overcome the host’s immune responses. This work investigates role ethylene as a virulence factor for Pseudomonas syringae pv. actinidiae (Psa), aetiological agent bacterial canker kiwifruit. The pandemic, highly virulent biovar this pathogen produces ethylene, whereas biovars isolated in Japan Korea do not. production...
Juglans regia (L.) is cultivated worldwide for its nutrient-rich nuts. In Italy, despite the growing demand, walnut cultivation has gone through a strong decline in recent decades, which led to Italy being among top five net importing countries. To promote development of local high-quality Italian production, we devised multidisciplinary project highlight distinctive traits three varieties grown mountainous region Trentino (northeast Italy): heirloom 'Bleggiana', second accession called...
This study explores the impact of geographical origin, harvest time, and cooking on volatile organic compound (VOC) profiles wild reared seabream from Adriatic Tyrrhenian Seas. A Proton Transfer Reaction–Time Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity throughput. total 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked raw samples, causing significant increase in 64% VOCs, especially hydrogen...
The growing demand for plant-based beverages has underscored the importance of investigating their volatile profiles, which play a crucial role in sensory perception and consumer acceptance. This is especially true milks (PBMs) that have clear reference model bovine milk. study characterises organic compounds (VOCs) soy, almond oat compared to milk using proton transfer reaction-time flight-mass spectrometry (PTR-ToF-MS) as rapid noninvasive screening tool, complemented by gas...
The optimal harvest date (OHD) for the long-term storage of apple fruits is utmost importance, not only maintaining high quality levels, but also because ripening stage, regulated by autocatalytic activity internal ethylene concentration, greatly affects VOCs’ synthesis. During ripening, chemical compounds undergo changes that affect fruit’s overall quality, particularly its aromatic profile. Three main classes organic molecules—aldehydes, alcohols, and esters—play a key role in these...
Lactic acid bacteria (LAB) fermentation has been claimed as an effective way of modifying the sensory properties plant-based foods. However, not much published on influence different LAB strains flavour volatile organic compounds (VOCs) produced. Using a defined medium (DM) and proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), we assessed VOCs produced by seven strains, Levilactobacillus brevis WLP672 (LB672), Lactobacillus delbrueckii WLP677 (LD677), Pediococcus...
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence quality beer. The concentrations these determined through a specific yeast strain selection fermentation conditions. effect strains on formation higher throughout fermentations (at 20°C) was investigated. Flavour-relevant (ethyl acetate, isoamyl ethyl hexanoate octanoate) (isoamyl alcohol, isobutyl alcohol phenylethyl alcohol) were monitored using proton transfer reaction-time...
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to mild flavor and creamy consistency, it base ingredient in industrial, culinary, homemade preparations (e.g., key constituent widely appreciated Italian dessert ‘Tiramisù’). Probably due this relevance as rather than directly consumed foodstuff, mascarpone has not been often subject detailed studies. To best our knowledge, no investigation carried out on...
Abstract Almond is appreciated for its nutraceutical value and the aromatic profile of kernels. In this work, an almond collection composed 96 Sicilian accessions complemented with 10 widely cultivated cultivars was phenotyped production volatile organic compounds using a proton-transfer time-of-flight mass spectrometer genotyped Illumina Infinium ® 18 K Peach SNP array. The profiling aroma carried out on fresh roasted kernels enabling detection 150 peaks. Sixty eight, most related sulfur...
Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus floral aromas of finished beer. This study monitored evolution geraniol its throughout fermentation provide insight differences as function yeast species strain. The headspace concentration VOCs...
Gas chromatography coupled with ion mobility spectrometry (IMS) is an analytical tool which rapidly becoming widespread in the analysis of food volatiles. Despite this increasing popularity, assessment IMS response for several flavor compound classes not yet available. This study focuses on alkyl pyrazines and their determination roasted hazelnut pastes. These Maillard reaction products are crucial to determine aromatic profile foods suitable markers industrial roasting monitoring. The...
The low temperature normally applied to prevent fruit decay during the storage of apples, can also triggers onset a chilling injury disorder known as superficial scald. In this work, etiology and mechanism action two preventing strategies, such application 1-MCP (1-methylcyclopropene) at oxygen concentration in 'Granny Smith' 'Ladina' apple cultivars were investigated. metabolite assessment highlighted reorganization specific metabolites, particular flavan-3-ols unsaturated fatty acids,...
Plant-associated microbes can shape plant phenotype, performance, and productivity. Cultivation methods influence the microbiome structure differences observed in nutritional quality of differently grown fruits might be due to variations taxonomic functional composition. Here, organic integrated pest management (IPM) cultivation on quality, aroma raspberry (Rubus idaeus L.) was evaluated. Differences fruit IPM were examined by next-generation sequencing bacterial isolates characterization...