Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high‐performance liquid chromatography/diode array detection (RP‐HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS‐SPME/GC/MS). RESULTS: Sixty‐four volatile compounds were identified, the main classes being alcohols, aldehydes, terpenes and aliphatic branched‐chain hydrocarbons. The ‘Naso di cane’ (C. annuumvar. abbreviatum) variety contained the lowest amount of volatiles, especially alcohols and aldehydes, while the highest levels of capsaicin and dihydrocapsaicin were found in ‘Vulcan’ and ‘Corno di capra’ varieties. CONCLUSION: From statistical evaluation of the data obtained, each variety showed a typical composition of capsaicinoids and volatiles determining the taste and odour of the hot peppers. These results should be useful in the context of research aimed at selecting varieties with the best sensory characteristics. Copyright © 2009 Society of Chemical Industry     

A stochastic interspecific competition model to predict the behaviour of <Emphasis Type="Italic">Listeria monocytogenes</Emphasis> in the fermentation process of a traditional Sicilian salami

The present article discusses the use of modified Lotka–Volterra equations in order to stochastically simulate the behaviour of Listeria monocytogenes and lactic acid bacteria (LAB) during the fermentation period (168 h) of a typical Sicilian salami. For this purpose, the differential equation system is set considering temperature (T), pH, water activity (aw) as stochastic variables. Each of them is governed by dynamics that involve a deterministic linear decrease as a function of the time t and an “additive noise” term which instantaneously mimics the fluctuations of T, pH and aw. The choice of a suitable parameter accounting for the interaction of LAB on L. monocytogenes as well as the introduction of appropriate noise levels allows to match the observed data, both for the mean growth curves and for the probability distribution of L. monocytogenes concentration at 168 h.     

Selective attention deficits and subjective fatigue following traumatic brain injury.

The present study aimed to investigate the relationship between subjective fatigue and selective attention deficits following traumatic brain injury (TBI). Forty-six participants with mild-severe TBI and 46 healthy controls completed fatigue scales (Visual Analogue Scale--Fatigue, Fatigue Severity Scale [FSS] and Causes of Fatigue Questionnaire [COF]), and attentional measures including subtests from the Test of Everyday Attention, and the Complex Selective Attention Task (C-SAT). TBI participants reported greater fatigue on the FSS and COF, performed more slowly on attentional measures, and made more errors on the C-SAT. After controlling for anxiety and depression, fatigue was significantly correlated with performance only on the C-SAT. Findings suggest a relationship between subjective fatigue and impairment on tasks requiring higher order attentional processes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Industrial and artisanal fresh filled pasta: Quality evaluation

Microbiological quality and the presence of solid impurities in industrial (n = 50) and artisanal (n = 50) fresh filled pasta (n = 100) were investigated. Samples were analyzed for microbiological quality (Enterobacteriaceae and Bacillus cereus counts), pH and aw determination, and solid impurities detection. The 54.0% of artisanal samples showed unsatisfactory values for Enterobacteriaceae with high loads especially for the types filled with ricotta and vegetables. All industrial samples were characterized by Enterobacteriaceae loads <10 CFU/g. B. cereus was found in both production lines, confirming the potential role of fresh filled pasta as source of this pathogen. The light filth test showed a higher presence of solid impurities in artisanal pasta than in industrial one with a filth/sample ratio doubled in artisanal samples. Textile fibers were predominant and were found in 34.0% and 22.0% of artisanal and industrial samples, respectively. Unidentified fragments were present in 10.0% and 14.0% respectively for artisanal and industrial samples.

Practical applications

The presences of several solid impurities in industrial and artisanal samples confirm the necessity of HACCP procedures implementation to avoid their presence. It should be desirable a specific regulation and fixed limits for those foodstuffs, which are more susceptible of foreign materials contamination.     

Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace�CSolid-Phase Microextraction and Gas Chromatography�CMass Spectrometry

Since the aroma is one of the essential factors for evaluating fruit quality, a headspace–solid-phase microextraction and gas chromatography–mass spectrometry method for the identification and quantification of the aroma volatile constituents in melon fruits has been developed. Two different varieties of Cucumis melo L., reticulatus and inodorus, have been analyzed and 66 volatile compounds have been identified and quantified; among these, the impact aroma compounds are included too. The volatile compounds have been identified by linear retention index, mass spectra, standard injection, and reference data; the quantification has been carried out by the standard addition technique. The method proposed showed good linearity within the concentration range tested; the precision, CV was <15% for all the components identified, and the limits of quantification was very low for most of the components, for example, 1.7 ng/g for ethyl octanoate and 1.5 ng/g for limonene. The results emphasized each fruit variety could be distinguished by a different qualitative and quantitative volatile fraction composition; as example, reticulatus samples were characterized by a high amount of esters (192.8 μg/Kg), which were present as traces in inodorus. Sensory analysis was performed on the samples and quantitative volatile and sensory data were correlated using multivariate analysis. The developed method allowed us to obtain reliable quantitative data of the melon volatile constituents which are necessary for the fruit quality evaluation since the aroma contribution of a particular substance is assessed by knowledge of the ratio between its amount and odor threshold level.     

A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

A total of 217 Gilthead seabreams were subdivided in four groups, according to four different storage conditions. All fish were evaluated by both Quality Index Method (QIM) and microbiological analysis, sampling skin, gills and flesh, separately. A QIM score predictive system was set by modelling the growth of microflora of skin, gills and flesh and coupling these predictions to each related partial QIM score (QIM_Skin, QIM_Gills, QIM_Flesh). The expression of QIM score as a function of bacterial behaviour was carried out by the employment of two coefficients. The predicted mean bacterial concentrations corresponding to the QIM score at 14 days were always near to Log 8 CFU g^?1 in the case of ‘S’ (skin) and ‘G’ (gills) series. Moreover, predicted QIM scores were in a good agreement with observed data, reproducing the observed mean time of rejection as well as the bacterial spoilage level (Log 8 CFU g^?1), for all kinds of storage condition.     

Solid-Phase Microextraction Coupled to Fast Gas Chromatography for the Determination of Migrants from Polystyrene-Packaging Materials into Yoghurt

In view of the importance of a rapid determination of migrants in food, a headspace solid-phase microextraction coupled with fast high-resolution capillary gas chromatography (HS-SPME/fast GC) method has been developed for the rapid determination of styrene and ethylbenzene in polystyrene-packaged yoghurt. The method accuracy is satisfactory with recoveries ranging from 97% to 105%. The developed method was applied to the study of the variation in migrant content during the shelf-life of commercial-packaged yoghurts. Compared with conventional SPME/GC, the employment of a SPME/fast GC method led to reduction of both the SPME equilibration and analyte separation time; the method allowed the determination of styrene and ethylbenzene in about 15 min (including sampling, extraction and analysis). At the same time, several volatile organic compounds belonging to the key aroma compounds of the fermented milks were identified. The coefficient of variation in terms of peak area and retention time was included between 3% and 4% for all the components identified. Styrene and ethylbenzene have been quantified using the standard addition method. Calibration curves were linear for both the compounds in the range from 1 to 10 ng g⁻¹ for ethybenzene and from 2 to 25 ng g⁻¹ for styrene. Detection limits ranged from 0.5 to 0.6 ng g⁻¹ and quantification limits from 1.0 to 2.2 ng g⁻¹.     

Prevalence and distribution of Sarcocystis spp. cysts in several muscles of cattle slaughtered in Sicily,Southern Italy

The aim of this study was to analyse the Sarcocystis spp. infection rate in 22 muscles of cattle, also assessing the diagnostic performance (i.e., sensitivity and concordance) of some non-target muscles. Sarcocysts were detected in the 96% of animals. The 48% of subjects had from 6 to 12 infected muscles while only the 6% had up to 21 positive muscles. The highest rate of infection, 74%, was observed in the heart but the sensitivity registered for some non-target muscle was also acceptable, as in the case of the musculus urethralis with a sensitivity of 59.5%. For this reason, if this site (containing the disseminated prostate) is used for the histological screening of forbidden hormonal treatment, it can allow to find the parasitosis improving the related surveillance activity.     

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography–mass spectroscopy method has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana, fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l). A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and the aroma sensory attributes were in agreement.