Physicochemical parameters and volatile compounds of herbal teas as indicators of products’ brand name using chemometrics

2021 ◽  
Vol 247 (4) ◽  
pp. 961-974
Author(s):  
Ioannis K. Karabagias ◽  
Anastasia V. Badeka
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Brand Name

Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics

2014 ◽  
Vol 55 ◽  
pp. 363-372 ◽  
Author(s):  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Stavros Kontakos ◽  
Sofia Karabournioti ◽  
Michael G. Kontominas
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Geographical Origin ◽  
Thymus Capitatus

scholarly journals Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 3033 ◽  
Author(s):  
Alan Gasiński ◽  
Joanna Kawa-Rygielska ◽  
Antoni Szumny ◽  
Anna Czubaszek ◽  
Justyna Gąsior ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Mangifera Indica ◽  
Volatile Components ◽  
Polyphenol Content ◽  
Volatile Composition ◽  
Mango Fruit ◽  
Trained Panel ◽  
Mango Pulp

This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

scholarly journals Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

2020 ◽  
Vol 9 (7) ◽  
pp. e504974409
Author(s):  
Renan Elan da Silva Oliveira ◽  
Maria das Graças Cardoso ◽  
Wilder Douglas Santiago ◽  
Richard Bispo Barbosa ◽  
Gabriela Fontes Alvarenga ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
The State ◽  
Volatile Composition ◽  
Legal Standards ◽  
Brazilian Legislation ◽  
Ethyl Decanoate

Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

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