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The purpose of this study is to highlight the flavour compounds found in tonic beverages obtained from plants with bioactive potential. Identifying these compounds through GC-FID (gas-chromatographic coupled with flame ionization detector) modern methods are leading to the appreciation of these beverages and the possibility of improving the proposed recipes. Six drinks rated B1, B2, B3, B4, B5, B6 made from indigenous plants; the plants were dried at 65 пїЅ C, macerated in 50% vol. ethanol for three days in a rati...

The paper proposes an evaluation of the flavor potential of the Pinot Noir wine, in whose production technology maceration-fermentation enzymes were used and their influence in the context of variable temperature parameters. The GC_FID methods used led to the identification and quantifying of esters such as Ethyl Octanoate, Ethyl Decanoate, Diethyl Succinate, Ethyl Lactate, Isoamyl Acetate, Ethyl Acetate, Ethyl Formate, that combined led to the conclusion that maceration-fermentation enzymes and temperature contri...

In this study, the antimicrobial activity of eight natural extracts (Citrus bergamia, Ocimum basilicum, Melissa officinalis, Eucaliptus, Pelargonium graveolens, Argania spinosa, Ricinus communis) over some nosocomial bacterial strains isolated from hospital units (Staphylococcus aureus M215, Escherichia coli M49 and Streptococcus pyogenes M372) has been studied using the diffusion method. The highest antibacterial effect was exhibited by the basil (Ocimum basilicum) and eucalyptus (Eucaliptus) oil (0.7 mm and 1.3 ...

The purpose of this study is to determine the volatile organic compounds, which are responsible for the flavor found in sour cherry distillates from various regions, in order to create a comparative study, i.e. to determine criteria used in their qualitative evaluation. In fruit distillates, a big number of volatile organic compounds has already been determined. The characteristics for differentiating the different kinds of distillates are based on the major differences of relative concentration of the compound cl...

This work has pursued the accumulation process of aromatic compounds such as esters in three varieties of Romanian native wines from Apoldu de Jos, namely Feteasc? regal?, Feteasc? alb? and Iordana, obtained by fermenting them in a microvinification system, in a bioreactor equipped with temperature sensors for pH and CO2. The pectolytic enzymes Enozym flavors (3g/100 kg) and selected Vinartis ferm yeasts as Saccharomyces cerevisiae strain were used for the alcoholic fermentation. To identify and quantify the ester...