Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

Autor: Mirko De Rosso, Valentina Lonzarich, Luciano Navarini, Riccardo Flamini

Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 336-344 (2022)

Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were

Externí odkaz: https://doaj.org/article/ff6f42b7592747e0bfbaf4432acec3dd

Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

Autor: Thuan Sarzynski, Benoît Bertrand, Clément Rigal, Pierre Marraccini, Philippe Vaast, Frédéric Georget, Claudine Campa, Cécile Abdallah, Chang Thi Quynh Nguyen, Hung Phi Nguyen, Hai Thi Thanh Nguyen, Quyen Luu Ngoc, Giang Khong Ngan, Thang Vu Viet, Luciano Navarini, Valentina Lonzarich, Laurent Bossolasco, Hervé Etienne

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, In press, ⟨10.1002/jsfa.12544⟩

BACKGROUND: The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600–1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the nort

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7e933a0cd00a2a3ea18269762c5cf6a
https://hal.inrae.fr/hal-04034559

2,4,6-Trichloroanisole Off-Flavor Screening in Green

Autor: Andrea, Romano, Luciano, Navarini, Valentina, Lonzarich, Sara, Bogialli, Paolo, Pastore, Luca, Cappellin

Publikováno v: Journal of agricultural and food chemistry. 70(36)

The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new approach for TCA detection in green coffee beans was evaluated using

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::3977036f5b11242be65b12da534a3e8b
https://pubmed.ncbi.nlm.nih.gov/36039915

Rice Husk as an Inexpensive Renewable Immobilization Carrier for Biocatalysts Employed in the Food, Cosmetic and Polymer Sectors

Autor: Marco Cespugli, Simone Lotteria, Luciano Navarini, Valentina Lonzarich, Lorenzo Del Terra, Francesca Vita, Marina Zweyer, Giovanna Baldini, Valerio Ferrario, Cynthia Ebert, Lucia Gardossi

Publikováno v: Catalysts, Vol 8, Iss 10, p 471 (2018)

The high cost and environmental impact of fossil-based organic carriers represent a critical bottleneck to their use in large-scale industrial processes. The present study demonstrates the applicability of rice husk as inexpensive renewable carrier f

Externí odkaz: https://doaj.org/article/8c9a8a3faa6f49529405482ed43e3810

Unveiling the molecular basis of mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Autor: Luca Cappellin, Vittorio Capozzi, Valentina Lonzarich, Luciano Navarini, Franco Biasioli, Iuliia Khomenko

Publikováno v: Molecules, Vol 25, Iss 5, p 1242 (2020)
Molecules
Volume 25
Issue 5
Molecules (Basel, Online) 25 (2020). doi:10.3390/molecules25051242
info:cnr-pdr/source/autori:Capozzi, Vittorio; Lonzarich, Valentina; Khomenko, Iuliia; Cappellin, Luca; Navarini, Luciano; Biasioli, Franco/titolo:Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC%2FMS and PTR-ToF-MS/doi:10.3390%2Fmolecules25051242/rivista:Molecules (Basel, Online)/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:25

Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81b4e7d7f0054e4e0a1719e0d2eb4b05
http://hdl.handle.net/10449/64060