scholarly journals Odor-active volatile compounds in preterm breastmilk

2021 ◽  
Author(s):  
Mariana Muelbert ◽  
Laura Galante ◽  
Tanith Alexander ◽  
Jane E. Harding ◽  
Chris Pook ◽  
...  
Keyword(s):  
Gestational Diabetes ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
List Type ◽  
Maternal Characteristics ◽  
Medium Chain ◽  
Lactation Stage ◽  
Cephalic Phase

Abstract Background Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM. We investigated whether maternal or infant characteristics are associated with the profile of volatile compounds in preterm BM. Methods Using solid-phase microextraction coupled with gas chromatography/mass spectrometry, we analyzed volatile compounds in 400 BM samples collected from 170 mothers of preterm infants. Results Forty volatile compounds were detected, mostly fatty acids and their esters (FA and FAe), volatile organic compounds (VOCs), aldehydes, terpenoids, alcohols, and ketones. The relative concentration of most FA and FAe increased with advancing lactation and were lower in BM of most socially deprived mothers and those with gestational diabetes (p < 0.05), but medium-chain FAs were higher in colostrum compared to transitional BM (p < 0.001). Infant sex, gestational age, and size at birth were not associated with the profile of volatile compounds in preterm BM. Conclusions Sensory-active volatile FA and FAe are the major contributors to the smell of preterm BM. The associations between lactation stage, maternal characteristics, and volatile compounds, and whether differences in volatile compounds may affect feeding behavior or metabolism, requires further research. Impact Sensory-active volatile FAs are major contributors to the smell of preterm BM and are influenced by the lactation stage and maternal characteristics. Longitudinal analysis of volatile compounds in preterm BM found that FAs increased with advancing lactation. Colostrum had a higher concentration of medium-chain FAs compared to transitional BM and the concentration of these is associated with socioeconomic status, gestational diabetes, and ethnicity.

scholarly journals Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

2016 ◽  
Vol 9 (3) ◽  
pp. 67
Author(s):  
Y. M. Garcia ◽  
M. N. S. Guedes ◽  
J. C. M. Rufini ◽  
A. G. Souza ◽  
R. Augusti ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Peak Areas ◽  
Aroma Notes

In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

scholarly journals Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3612
Author(s):  
Marinos Xagoraris ◽  
Alexandra Skouria ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Equilibration Time ◽  
Stirrer Speed ◽  
Magnetic Stirrer ◽  
Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey 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.

Analysis of Microbial Community Structure and Volatile Compounds in the Pit Mud Used for Manufacturing Taorong-type Baijiu Based on High-Throughput Sequencing

2021 ◽  
Author(s):  
Yanbo Liu ◽  
Mengxiao Sun ◽  
Pei Hou ◽  
Wenya Wang ◽  
Xiangkun Shen ◽  
...  
Keyword(s):  
Community Structure ◽  
Microbial Community ◽  
Qualitative Analysis ◽  
Volatile Compounds ◽  
High Throughput ◽  
Microbial Community Structure ◽  
High Throughput Sequencing ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Pit Mud

Abstract In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits in Henan Yangshao Liquor Co., LTD. Besides, high-throughput sequencing (HTS) technology was adopted to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminarily qualitative analysis through headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results of HTS demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom), respectively. The qualitative analysis results of volatile compounds demonstrated that a total of 78 kinds of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 kinds in the pit mud from F-S, G-Z, H-X and I-D, respectively. Ester and acid were the two main components in the pit mud. Meanwhile, the correlation between microorganisms and main volatile compounds in the pit mud was analyzed. Moreover, Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge group were found for the first time in the pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theoretical foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.

scholarly journals Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 463-470 ◽  
Author(s):  
E.M. Casado ◽  
J.J. Córdoba ◽  
M.J. Andrade ◽  
M. Rodríguez
Keyword(s):  
Oleic Acid ◽  
Volatile Compounds ◽  
Culture Medium ◽  
Solid Phase ◽  
Positive Impact ◽  
Meat Product ◽  
Meat Products ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
Cured Meat

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and &alpha;-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included &alpha;-ketoglutarate and oleic acid.

scholarly journals Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 123 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Artemis Louppis ◽  
Anastasia Badeka ◽  
Michael G. Kontominas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Geographical Origin ◽  
Solid Phase ◽  
Atomic Emission ◽  
Prickly Pear ◽  
Gas Chromatography Mass Spectrometry ◽  
Icp Oes ◽  
Pear Juice

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.

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