scholarly journals Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

2007 ◽  
Vol 146 (3) ◽  
pp. 325-332 ◽  
Author(s):  
M. VILANOVA ◽  
S. CORTÉS ◽  
J. L. SANTIAGO ◽  
C. MARTÍNEZ ◽  
E. FERNÁNDEZ
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Principal Component ◽  
Red Wines ◽  
Ionization Detector ◽  
Good Separation ◽  
Flame Ionization ◽  
Hydrolysis Of

SUMMARYThe free volatile compounds of two successive vintages of cv. Caiño Tinto, Caiño Bravo and Caiño Longo red wines, together with the volatile compounds released after the enzymatic hydrolysis of their glycosidically bound forms, were identified and quantified by gas chromatography using a flame ionization detector (GC/FID). All these wines possessed the same free volatile compounds; Caiño Longo wines showed the highest concentrations and Caiño Tinto wines the lowest. In all cases, the release of the bound forms of these compounds may contribute to the final aroma, from both a qualitative standpoint (with the appearance of free 4-terpineol, nerol and geraniol) and quantitative standpoint (notable increases were recorded for most of the compounds detected). The principal component analysis (PCA) showed a good separation of the different wine cultivars and vintages. Caiño Tinto wines were more homogeneous between vintages than the others.

scholarly journals Volatile Metabolites in Liverworts of Ecuador

Metabolites ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 92 ◽  
Author(s):  
Eduardo Valarezo ◽  
Oswaldo Tandazo ◽  
Kathia Galán ◽  
Jandry Rosales ◽  
Ángel Benítez
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Caryophyllene Oxide ◽  
Ionization Detector ◽  
Volatile Metabolites ◽  
Flame Ionization ◽  
Germacrene D

Volatile metabolites from Frullania brasiliensis Raddi, Herbertus juniperoideus (Sw.) Grolle, Leptoscyphus hexagonus (Nees) Grolle, and Syzygiella anomala (Lindenb. & Gottsche) Steph collected in the south of Ecuador were investigated. Volatile secondary metabolites were extracted by hydrodistillation and analyzed by gas chromatography/flame ionization detector (GC/FID) and Gas chromatography/Mass spectrometry (GC/MS). Sixty-seven volatile compounds were identified in the four species, which represent between 80.12–90.17% of the total chemical composition. The major components were τ-muurolol (32.14%) and Germacrene-D (11.98%) in the essential oil of F. brasiliensis, bicyclogermacrene (18.23%), and Caryophyllene oxide (15.29%) in the oil of H. juniperoideus, Cabreuva oxide D (33.77%) and Elemol (18.55%) in the oil of Leptoscyphus hexagonus, and Silphiperfola-5,7(14)-diene (25.22%) and Caryophyllene oxide (8.98%) in the oil of Syzygiella anomala. This is the first report on volatile compounds for the species Herbertus juniperoideus, Leptoscyphus hexagonus, and Syzygiella anomala.

scholarly journals Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products

BioResources ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. 9180-9196
Author(s):  
Zhihong Wang ◽  
Mijun Peng ◽  
Zhigang She ◽  
Minglong Zhang ◽  
Qiuling Yang
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Ion Mobility ◽  
Principal Component ◽  
Volatile Components ◽  
Eucommia Ulmoides ◽  
Edible Fungi ◽  
Fermentation Products ◽  
The Difference

Data obtained with gas chromatography coupled with ion mobility spectrometry (GC-IMS) was explored to investigate the characteristics of volatile compounds from edible fungus, from Eucommia ulmoides Oliv. leaves (EUl) that served as growth medium, and from their fermentation products. A total of 162 signal peaks were found, of which 68 compounds were identified, including alcohols, aldehydes, ketones, acids, and esters. There were differences in the volatile constituents of the edible fungi. EUl also contained special volatile components. The volatile components in the fermentation product were different compared to the raw material, and the difference in composition and content of the characteristic compounds was also obvious. The best classification performance was obtained by principal component analysis (PCA) based on the signal intensity of the characteristic volatile compounds. The results clearly showed that the samples (edible fungi, EUl and fermentation products) in a relatively independent space would be well distinguished. This further illustrated that the composition and content of volatile components of EUl could be changed by different microbial strains through biofermentation technology. Combining the signal intensity of the flavor substance, the difference was also clearly observed. This result suggested that the flavor compounds fingerprint could be established by GC-IMS and PCA.

scholarly journals Essential Oils from Fresh Fruits, Fruit Stalks and Stem Barks of Four Piper nigrum Varieties from Sarawak

1970 ◽  
Vol 3 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Irna Syairina Sahari ◽  
Zaini Assim ◽  
Fasihuddin Badruddin Ahmad ◽  
Ismail Bin Jusoh
Keyword(s):  
Gas Chromatography ◽  
Essential Oils ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Chemical Compositions ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Oil Components ◽  
Type Apparatus

The variation of chemical compositions in essential oils obtained from fresh fruits, fruit stalks and stem barks offour Piper nigrum L. varieties was analysed using capillary gas chromatography-flame ionization detector (GCFID)and gas chromatography-mass spectrometry (GC-MS). The essential oils were extracted byhydrodistillation Clevenger-type apparatus. The major oil constituents identified in all samples were β-elemene(1.07-2.93%), (+)-δ-cadinene (0.58-6.20%), α-caryophyllene (1.90-6.21%), δ-elemene (0.38-13.26%), 3-carene(0.07-16.82%) and β-caryophyllene (11.78-38.33%). All oil samples showed high content of sesquiterpenes,whereas fruit oils from Semongok Emas and Semongok Wan yielded mostly monoterpenes. Hierarchicalclustering and principal component analysis (PCA) of the oil components revealed significant correlationamongst individual P. nigrum oil samples.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

Sign in / Sign up

Export Citation Format

Share Document