scholarly journals Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Tomáš Bajer ◽  
Martin Hill ◽  
Karel Ventura ◽  
Petra Bajerová
Keyword(s):  
Solid Phase ◽  
External Validation ◽  
Basic Result ◽  
Hierarchical Cluster ◽  
Pome Fruit ◽  
Orthogonal Projections ◽  
Flame Ionization ◽  
Volatile Profiles ◽  
Fruit Spirits

Abstract This research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector. Obtained volatile profiles were treated and analysed by multivariate regression with a reduction of dimensionality-orthogonal projections to latent structure for the classification of fruit spirits according to their fruit of origin. Basic result of statistical analysis was the differentiation of spirits to groups with respect to fruit kind. Tested kinds of fruit spirits were strictly separated from each other. The selection was achieved with a specificity of 1.000 and a sensitivity of 1.000 for each kind of spirit. The statistical model was verified by an external validation. Hierarchical cluster analysis (calculation of distances by Ward’s method) showed a similarity of volatile profiles of pome fruit spirits (apple and pear brandies) and stone fruit spirits (especially mirabelle and plum brandies).

scholarly journals Effect of Harvest and Drying on Composition of Volatile Profile of Elderflowers (Sambucus nigra) from Wild

2017 ◽  
Vol 12 (12) ◽  
pp. 1934578X1701201 ◽  
Author(s):  
Tomáš Bajer ◽  
Petra Bajerová ◽  
Karel Ventura
Keyword(s):  
Solid Phase ◽  
Insect Pheromones ◽  
Volatile Profile ◽  
Sambucus Nigra ◽  
Total Peak Area ◽  
Physicochemical Processes ◽  
Flame Ionization ◽  
Drying Procedures ◽  
Volatile Profiles ◽  
Site Field

Volatile compounds emitted by elderflowers ( Sambucus nigra L.) at various stages (blooming on the bush, and at different stages after harvesting) were analyzed to investigate changes in the composition of volatile profiles induced by two drying procedures. Solid-phase microextraction and simultaneous distillation-solvent extraction were used for concentration of volatiles. Analyses of extracts were performed using gas chromatography coupled with a mass spectrometer or a flame ionization detector. On-site field sampling of volatiles followed-up by chromatographic analysis provided interesting information, including insect pheromones from 55 % to 79 % of the total peak area in the GC/MS chromatograms. Composition of aroma compounds of harvested elderflowers was strongly influenced by the type of drying procedure, where the content of some volatiles decreased and some substances even occur due to ongoing physicochemical processes. Changes in volatile profile caused by harvesting were also observed.

scholarly journals Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6177
Author(s):  
Samantha Reale ◽  
Alessandra Biancolillo ◽  
Chiara Gasparrini ◽  
Luciano Di Di Martino ◽  
Valter Di Di Cecco ◽  
...  
Keyword(s):  
Solid Phase ◽  
External Validation ◽  
Bell Pepper ◽  
Gas Chromatography Mass Spectrometry ◽  
Bell Peppers ◽  
Geographical Discrimination ◽  
Volatile Profiles ◽  
Validation Set ◽  
Different Origins ◽  
Selection Of

Dried and ground red pepper is a spice used as seasoning in various traditional dishes all over the world; nevertheless, the pedoclimatic conditions of the diverse cultivation areas provide different chemical characteristics, and, consequently, diverse organoleptic properties to this product. In the present study, the volatile profiles of 96 samples of two different ground bell peppers harvested in diverse Italian geographical areas, Altino (Abruzzo) and Senise (Lucania), and a commercial sweet paprika, have been studied by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The investigation of their volatile profile has led to the identification of 59 analytes. Eventually, a discriminant classifier, Partial Least Squares Discriminant Analysis (PLS-DA), was exploited to discriminate samples according to their geographical origin. The model provided very accurate results in external validation; in fact, it correctly classified all the 30 test samples, achieving 100% correct classification (on the validation set). Furthermore, in order to understand which volatiles contribute the most at differentiating the bell peppers from the different origins, a variable selection approach, Variable Importance in Projection (VIP), was used. This strategy led to the selection of sixteen diverse compounds which characterize the different bell pepper spices.

scholarly journals Volatile Fingerprinting (SPME-GC-FID) to Detect and Discriminate Diseases of Potato Tubers

Plant Disease ◽  
2002 ◽  
Vol 86 (2) ◽  
pp. 131-137 ◽  
Author(s):  
A. C. Kushalappa ◽  
L. H. Lui ◽  
C. R. Chen ◽  
B. Lee
Keyword(s):  
Phytophthora Infestans ◽  
Solid Phase ◽  
Back Propagation ◽  
Erwinia Carotovora ◽  
Pythium Ultimum ◽  
Potato Tubers ◽  
Disease Group ◽  
Flame Ionization ◽  
Volatile Profiles ◽  
Propagation Network

Volatiles from Russet Burbank potatoes inoculated with Erwinia carotovora subsp. carotovora, E. carotovora subsp. atroseptica, Pythium ultimum, Phytophthora infestans, or Fusarium sambucinum were monitored by sampling the head space 3, 4, and 5 days after inoculation, using a solid phase microextraction (SPME) fiber to trap and gas chromatography with flame ionization detector (GC-FID) to fingerprint volatiles. Noninoculated (NON) potatoes served as the control. Volatile fingerprints varied among diseases. Within a disease, the fingerprints varied with time since inoculation and among blocks. In general, more volatiles were observed on the fourth and fifth day after inoculation than on the third day. The amount of volatile compounds produced (peak area) within a disease group increased with incubation time; however, the variation among blocks was much higher. The amount of volatiles produced, in general, was associated with disease severity. Disease-specific volatiles were observed. The F. sambucinum chromatogram had two unique peaks at retention time (RT) = 14.1 and 17.3 min. P. infestans produced few peaks and the profile was quite similar to NON. In contrast, E. carotovora subsp. carotovora, E. carotovora subsp. atroseptica, and Pythium ultimum produced many peaks, and the P. ultimum was different from the bacteria, in that the chromatogram peaks at RT = 4.04 and 8.76 min were absent. Instead, it produced a distinct peak at RT = 1.71 min. E. carotovora subsp. carotovora and E. carotovora subsp. atroseptica couldn't be discriminated based on unique peaks; however, they varied in concentration of volatiles produced. E. carotovora subsp. carotovora produced more of RT = 2.0 min and less of RT = 2.3 and 2.44 min than E. carotovora subsp. atroseptica. A back-propagation network (using neural networks) was developed to classify volatile profiles into six disease-groups. Cross-validation classification probabilities were NON = 71, E. carotovora subsp. carotovora = 71, E. carotovora subsp. atroseptica = 71, P. ultimum = 67, Phytophthora infestans = 46, and F. sambucinum = 75%.

IMAGE THRESHOLDING BASED ON HIERARCHICAL CLUSTERING ANALYSIS AND PERCENTILE METHOD FOR TUNA IMAGE SEGMENTATION

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Alifia Puspaningrum ◽  
Nahya Nur ◽  
Ozzy Secio Riza ◽  
Agus Zainal Arifin
Keyword(s):  
Image Segmentation ◽  
Hierarchical Clustering ◽  
Gabor Filter ◽  
Hierarchical Cluster ◽  
Experimental Result ◽  
Main Process ◽  
Percentile Method ◽  
Cluster Analysis Method ◽  
2D Gabor Filter

Automatic classification of tuna image needs a good segmentation as a main process. Tuna image is taken with textural background and the tuna’s shadow behind the object. This paper proposed a new weighted thresholding method for tuna image segmentation which adapts hierarchical clustering analysisand percentile method. The proposed method considering all part of the image and the several part of the image. It will be used to estimate the object which the proportion has been known. To detect the edge of tuna images, 2D Gabor filter has been implemented to the image. The result image then threshold which the value has been calculated by using HCA and percentile method. The mathematical morphologies are applied into threshold image. In the experimental result, the proposed method can improve the accuracy value up to 20.04%, sensitivity value up to 29.94%, and specificity value up to 17,23% compared to HCA. The result shows that the proposed method cansegment tuna images well and more accurate than hierarchical cluster analysis method.

scholarly journals Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 75
Author(s):  
Alexandra Nanou ◽  
Athanasios Mallouchos ◽  
Efstathios Z. Panagou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Volatile Components ◽  
Propanoic Acid ◽  
Qualitative Composition ◽  
Organoleptic Characteristics ◽  
Increasing Trend ◽  
Volatile Profiles ◽  
Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Structured Laser Illumination Planar Imaging Based Classification of Ground Coffee Using Multivariate Chemometric Analysis

2016 ◽  
Vol 8 (3) ◽  
pp. 32 ◽  
Author(s):  
Olivier K. Bagui ◽  
Kenneth A. Kaduki ◽  
Edouard Berrocal ◽  
Jeremie T. Zoueu
Keyword(s):  
Cluster Analysis ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Planar Imaging ◽  
Reliable Measurement ◽  
Laser Illumination ◽  
Coffee Beans ◽  
Chemometric Techniques ◽  
Ground Coffee

<p class="1Body">Most commercially available ground coffees are processed from Robusta or Arabica coffee beans. In this work, we report on the potential of Structured Laser Illumination Planar Imaging (SLIPI) technique for the classification of five types of Robusta and Arabica commercial ground coffee samples (Familial, Belier, Brazil, Colombia and Malaga). This classification is made, here, from the measurement of the extinction coefficient µ<sub>e</sub> and of the optical depth OD by means of SLIPI. The proposed technique offers the advantage of eliminating the light intensity from photons which have been multiply scattered in the coffee solution, leading to an accurate and reliable measurement of µ<sub>e</sub>. Data analysis uses the chemometric techniques of Principal Component Anaysis (PCA) for variable selection and Hierarchical Cluster Analysis (HCA) for classification. The chemometric model demonstrates the potential of this approach for practical assessment of coffee grades by correctly classifying the coffee samples according to their species.</p>

Sign in / Sign up

Export Citation Format

Share Document