Gaseous and volatile exudates from germinating seeds and seedlings

1976 ◽  
Vol 54 (5-6) ◽  
pp. 518-532 ◽  
Author(s):  
V. Vančura ◽  
G. Stotzky
Keyword(s):  
Gas Chromatography ◽  
Formic Acid ◽  
Volatile Compounds ◽  
Plant Species ◽  
Qualitative And Quantitative ◽  
Volatile Metabolites ◽  
Ecological Implications ◽  
Organic Volatiles ◽  
Yellow Pine ◽  
Germinating Seeds

The quantities of gaseous and volatile metabolites liberated by germinating seeds and seedlings appeared to be related, in general, to the amount of storage substances present in the seeds. Both qualitative and quantitative differences were found between various plant species and varieties of both angiosperms and gymnosperms. The release of volatile compounds preceded the appearance of the first root and, with most seeds, was greatest in the first 24 to 48 h. Organic volatiles could be detected, by gas chromatography, in as little as 5% of the atmosphere from one germinating seed. All seeds that were studied liberated ethanol, and most seeds evolved methanol, formaldehyde, acetaldehyde, formic acid, ethylene, and propylene. Propionaldehyde and (or) acetone was also evolved by cotton, pea, and yellow pine. The possible source of these volatile metabolites and their ecological implications are discussed.

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.

Comprehensive Analysis of Volatile Compounds in Mouthpiece Cigarette Adhesive by Coupling Headspace with Gas Chromatography-Mass Spectrometry

2020 ◽  
Author(s):  
Min Wei ◽  
Feng Zheng ◽  
Xuyan Song ◽  
Ran Li ◽  
Xi Pan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Quantitative Analysis ◽  
Volatile Compounds ◽  
Analytical Method ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative And Quantitative Analysis ◽  
Qualitative And Quantitative ◽  
Chromatography Mass Spectrometry ◽  
Relative Standard

Abstract Background Some volatile compounds in mouthpiece cigarette adhesive emit irritating odors and affect the taste of smoking cigarettes. Therefore, it is necessary to monitor the volatile compounds in mouthpiece cigarette adhesive. Objectives A rapid and simple analytical method of volatile compounds in mouthpiece cigarette adhesive was established. Methods In this study, headspace (HS) injection coupled with gas chromatography-mass spectrometry (GC-MS) was utilized for qualitative and quantitative analysis. Initially, the volatile compounds in mouthpiece cigarette adhesives were detected by HS-GC-MS, followed by spectrum library retrieval. The detected compounds with the similarity to spectrum library of more than 85% were further identified by comparing the retention time and mass spectra of the detected volatile compounds and those of the corresponding standard samples. The quantitative analysis of 9 identified volatile compounds was performed. Results Eleven volatile compounds in the mouthpiece cigarette adhesive were accurately identified. The quantitative analytical method of 9 volatile compounds in mouthpiece cigarette adhesive was validated to have good linearities (R2 > 0.9932) within the range of 20–5000 ng/g. The detection limits of 9 compounds were within the range of 3.1–147.7 ng/g. The intra- and inter-day relative standard deviations (RSDs) were less than 19.8%. The recoveries of these 9 compounds spiked into mouthpiece cigarette adhesive were from 68.1% to 108.3%. Conclusions The proposed method is rapid, simple, and accurate for qualitative and quantitative analysis of volatile compounds in the mouthpiece cigarette adhesive. Highlights The developed analytical method is expected to be used to monitor volatile compounds in various adhesives.

Effects of concentration of volatile metabolites from bacteria and germinating seeds on fungi in the presence of selective absorbents

1974 ◽  
Vol 20 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Elizabeth Moore-Landecker ◽  
G. Stotzky
Keyword(s):  
Escherichia Coli ◽  
Bacterial Growth ◽  
Trichoderma Viride ◽  
Cunninghamella Elegans ◽  
Differential Absorption ◽  
Volatile Metabolites ◽  
Aspergillus Flavipes ◽  
Nocardia Corallina ◽  
Organic Volatiles ◽  
Germinating Seeds

Fusarium oxysporum f. conglutinans, Gelasinospora cerealis, Penicillium viridicatum, Trichoderma viride, and Zygorhynchus vuilleminii were grown on slide cultures supported above cultures of seven bacteria and one actinomycete. Except with Escherichia coli and Nocardia corallina, heavy bacterial growth always inhibited growth and sporulation of the fungi, whereas lighter growth either inhibited, did not alter, or stimulated growth and (or) sporulation, depending on the fungus–bacterium combination. Differential absorption of the volatiles by KOH, KMnO4, charcoal, or soil indicated that different volatiles were produced, that some were inhibitory and others stimulatory, and that at least some of the volatiles were organic. Volatiles emitted by germinating seeds reduced spore formation only in G. cerealis, Penicillium vermiculatum, and Z. vuilleminii, but otherwise had no effect on growth, sporulation, or morphology of the above fungi nor on Aspergillus flavipes or Cunninghamella elegans.

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 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