Comparison of Volatile Organic Compounds ofThymus VulgarisUsing Hydrodistillation and Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry

2010 ◽  
Vol 57 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Azizollah Nezhadali ◽  
Mina Akbarpour ◽  
Batool Zarrabi Shirvan ◽  
Mehdi Mousavi
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

scholarly journals Volatile Organic Components from Fresh Non-edible Basidiomycetes Fungi

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Marisa Piovano ◽  
Juan A. Garbarino ◽  
Elizabeth Sánchez ◽  
Manuel E. Young
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Organic Components ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.

scholarly journals Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry

10.5219/1300 ◽  
2020 ◽  
Vol 14 ◽  
pp. 767-773
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Michal Miškeje ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Electronic Nose ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.

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