scholarly journals Geographical based variations in white truffle Tuber magnatum truffle aroma is explained by quantitative differences in key volatile compounds

2020 ◽  
Author(s):  
Jun Niimi ◽  
Aurélie Deveau ◽  
Richard Splivallo
Keyword(s):  
Volatile Compounds ◽  
Fruiting Body ◽  
Geographic Area ◽  
Gas Chromatography Mass Spectrometry ◽  
List Type ◽  
Fruiting Bodies ◽  
Headspace Volatile ◽  
Microbiome Composition ◽  
Tuber Magnatum ◽  
Volatile Profiles

SummaryThe factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity, and microbiome composition from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or microbiome composition.Headspace volatile profiles were determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity were estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing.Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Microbiome composition varied highly and was partially explained by provenance. A few rare bacterial operational taxonomical units associated with select few non-odour active volatile compounds.Specificities of the aroma of T. magnatum truffles are more likely linked to individual properties than provenance. Some constituents of the microbiome may provide biomarkers of provenance and be linked to non-odour active volatiles.

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 Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

scholarly journals Headspace volatiles of Chaerophyllum aureum L.

2015 ◽  
Vol 13 (2) ◽  
pp. 133-140 ◽  
Author(s):  
Jelena Stamenkovic ◽  
Ivana Radojkovic ◽  
Goran Petrovic ◽  
Gordana Stojanovic ◽  
Aleksandra Djordjevic
Keyword(s):  
Gas Chromatography Mass Spectrometry ◽  
Headspace Volatiles ◽  
Multivariate Statistical ◽  
Dried Fruits ◽  
Headspace Volatile ◽  
Aerial Parts ◽  
Volatile Profiles ◽  
First Time ◽  
Head Space Gas Chromatography ◽  
Insight Into

Differences in the headspace volatile profiles (HS) of fresh and air-dried fruits, stems and aerial parts of Chaerophyllum aureum L. (Apiaceae) were studied here for the first time using HS-GC-MS (head space - gas chromatography - mass spectrometry). This was done in order to probe to which level HS volatiles of different plant organs were susceptible to air drying. The most dominant headspace volatiles of all samples were monoterpene hydrocarbons. Sabinene was the major volatile of the fresh aerial parts, air-dried fruits, fresh and air-dried stems, representing 47.8%, 31.4%, 67.7% and 73.0% of the total volatiles, respectively. The most abundant headspace volatiles of the fresh fruits were terpinolene (45.3%), ?-terpinene (13.1%) and ?-pinene (10.2%). The air-dried aerial parts were characterized by a high amount of limonene (69.0%). The results of HS-GC-MS were subjected to multivariate statistical analysis in order to get a better insight into the similarities/dissimilarities existing between the investigated samples. According to the results of multivariate analysis, the drying process significantly influenced HS volatiles.

scholarly journals HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5425
Author(s):  
Yiwei Zhou ◽  
Farhat Abbas ◽  
Zhidong Wang ◽  
Yunyi Yu ◽  
Yuechong Yue ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Electronic Nose ◽  
Ornamental Plants ◽  
Principal Component ◽  
Precise Determination ◽  
Gas Chromatography Mass Spectrometry ◽  
Pollinator Attraction ◽  
Floral Fragrance ◽  
Volatile Profiles ◽  
Floral Volatile

Floral fragrance is one of the most important characteristics of ornamental plants and plays a pivotal role in plant lifespan such as pollinator attraction, pest repelling, and protection against abiotic and biotic stresses. However, the precise determination of floral fragrance is limited. In the present study, the floral volatile compounds of six Hedychium accessions exhibiting from faint to highly fragrant were comparatively analyzed via gas chromatography–mass spectrometry (GC–MS) and Electronic nose (E-nose). A total of 42 volatile compounds were identified through GC–MS analysis, including monoterpenoids (18 compounds), sesquiterpenoids (12), benzenoids/phenylpropanoids (8), fatty acid derivatives (2), and others (2). In Hedychium coronarium ‘ZS’, H. forrestii ‘Gaoling’, H. ‘Jin’, H. ‘Caixia’, and H. ‘Zhaoxia’, monoterpenoids were abundant, while sesquiterpenoids were found in large quantities in H. coccineum ‘KMH’. Hierarchical clustering analysis (HCA) divided the 42 volatile compounds into four different groups (I, II, III, IV), and Spearman correlation analysis showed these compounds to have different degrees of correlation. The E-nose was able to group the different accessions in the principal component analysis (PCA) corresponding to scent intensity. Furthermore, the pattern-recognition findings confirmed that the E-nose data validated the GC–MS results. The partial least squares (PLS) analysis between floral volatile compounds and sensors suggested that specific sensors were highly sensitive to terpenoids. In short, the E-nose is proficient in discriminating Hedychium accessions of different volatile profiles in both quantitative and qualitative aspects, offering an accurate and rapid reference technique for future applications.

scholarly journals Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin

2014 ◽  
Vol 79 (8) ◽  
pp. 927-939 ◽  
Author(s):  
Erhan Sulejmani ◽  
Vesna Rafajlovska ◽  
Onur Guneser
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Geographical Origin ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Biochemical Processes ◽  
Geographical Regions ◽  
Volatile Profiles ◽  
Low Levels

In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds? distribution.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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 Effect of Prunus serotina Ehrh. Volatile Compounds on Germination and Seedling Growth of Pinus sylvestris L.

Forests ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 846
Author(s):  
Aleksandra Halarewicz ◽  
Antoni Szumny ◽  
Paulina Bączek
Keyword(s):  
Pinus Sylvestris ◽  
Volatile Compounds ◽  
Scots Pine ◽  
Prunus Serotina ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Black Cherry ◽  
Allelopathic Potential ◽  
Pine Seedlings ◽  
Phytotoxic Effect

In temperate European forests invaded by Prunus serotina Ehrh. (black cherry), a reduction in the spontaneous regeneration capacity of Pinus sylvestris L. (Scots pine) is observed. It could be caused by various factors, including allelopathic properties of this invasive plant. In this study the phytotoxic effect of P. serotina volatile compounds on P. sylvestris and the seasonal variation in this effect were assessed. Simple assays showed that volatiles emitted from P. serotina leaves significantly inhibited root growth of P. sylvestris seedlings. Their negative effect on stem growth was much weaker. The strongest phytotoxic effect on Scots pine seedlings was caused by the volatiles emitted from the youngest black cherry leaves. In fresh foliage of P. serotina, nineteen volatile organic compounds were identified by gas chromatography–mass spectrometry (GC–MS). The dominant compound was benzaldehyde. On the basis of tests of linalool alone, it was found that this monoterpene present in the volatile fraction has a strong allelopathic potential and inhibits germination, root elongation and shoot elongation of pine seedlings. The results of our research suggest that volatile compounds from P. serotina leaves could limited survival of P. sylvestris individuals in the seedling phase.

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