Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

2019 ◽  
Vol 287 ◽  
pp. 186-196 ◽  
Author(s):  
Yi-Bin Lan ◽  
Xiao-Feng Xiang ◽  
Xu Qian ◽  
Jia-Ming Wang ◽  
Meng-Qi Ling ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry

scholarly journals Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 2993 ◽  
Author(s):  
Simone Angeloni ◽  
Serena Scortichini ◽  
Dennis Fiorini ◽  
Gianni Sagratini ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Acids ◽  
Chlorogenic Acids ◽  
Ionization Detector ◽  
Active Compounds ◽  
Coffee Silverskin ◽  
Flame Ionization ◽  
Gas Chromatography Olfactometry

For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

2010 ◽  
Vol 122 (1) ◽  
pp. 300-306 ◽  
Author(s):  
Laura Culleré ◽  
Vicente Ferreira ◽  
Berenger Chevret ◽  
María E. Venturini ◽  
Ana C. Sánchez-Gimeno ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Tuber Melanosporum ◽  
Tuber Aestivum ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry ◽  
Black Truffles

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

LWT ◽  
2013 ◽  
Vol 53 (1) ◽  
pp. 240-248 ◽  
Author(s):  
Laura Culleré ◽  
Brígida Fernández de Simón ◽  
Estrella Cadahía ◽  
Vicente Ferreira ◽  
Purificación Hernández-Orte ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry

scholarly journals Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

2019 ◽  
Author(s):  
Mao deshou ◽  
Hong liu ◽  
Li zhengfeng ◽  
Niu yunwei ◽  
Xiao zuobing ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Apple Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Photometric Detection ◽  
Ethyl Butanoate ◽  
Chromatography Mass Spectrometry ◽  
Gas Chromatography Olfactometry

AbstractVolatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD). Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols, aldehydes. In addition, GC-O and OAV were used to determine the aroma-active compounds in fruit. Amongst these compounds, ethyl 2-methylbutanoate (47-229), butyl 2-methylbutanoate (8-208), (E)-2-hexenal (25-120), butyl propanoate (14-54), methyl 2-methylbutanoate (28-41), ethyl hexanoate (4-32), ethyl butanoate (5-17) showed high OAVs in three delicious apple juices, which contributed greatly to the aroma of delicious apple juice. Beside those compounds, methanethiol (OAV: 1.1-1.6), dimethyl sulfide (OAV: 2.5-3.6), methional (OAV: 4.2-11.7) and 2-(methylthio)ethanol (OAV: 1.2-1.9) also presented relatively high OAVs. Finally, four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate and ethyl hexanoate) were selected to investigate the possible interactions occurring in the delicious apple juice. The resultants demonstrated that those aroma volatile compounds can decrease threshold of the solution to dissimilar degrees before and after their addition.

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