Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

“Shuangyou,” a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

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Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Molecules ◽

10.3390/molecules26040807 ◽

2021 ◽

Vol 26 (4) ◽

pp. 807

Author(s):

Shunbo Yang ◽

Zhipeng Meng ◽

Yanan Li ◽

Rongxin Chen ◽

Yazhou Yang ◽

...

Keyword(s):

Organic Acids ◽

Volatile Compounds ◽

Solid Phase ◽

Soluble Sugars ◽

Titratable Acidity ◽

Fruit Weight ◽

Physiological Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Apple Cultivar ◽

Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

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Research on Predominant Volatile Compounds of Grass Carp Meat

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.781-784.1852 ◽

2013 ◽

Vol 781-784 ◽

pp. 1852-1855 ◽

Cited By ~ 3

Author(s):

Wen Zheng Shi ◽

Qing Yun Chen ◽

Xi Chang Wang ◽

Jin Qing Wan

Keyword(s):

Volatile Compounds ◽

Grass Carp ◽

Carbonyl Compounds ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Theoretical Knowledge ◽

Solid Phase Micro Extraction ◽

Flavor Chemistry ◽

Odor Activity Value

In this paper, the dorsal meat of grass carp was used as research object. The volatile compounds of grass carp were extracted and concentrated by headspace solid phase micro-extraction (HS-SPME). Then the volatiles were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that SPME-GC-MS was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 42 volatile compounds were detected in dorsal meat of grass carp. The volatile components are mostly carbonyl compounds and alcohols, and the relative contents are 95.74%. The method of odor activity value was applied to determine predominant volatile components of grass carp. There are 12 predominant components were determined in dorsal meat of grass carp, including: 1-Octen-3-ol, 2,6-Nonadienal, Nonanal, (E,E)-2,4-Decadienal, (E,Z)-2,4-Decadienal, Hexanal, 2-Nonenal, Octanal, 2-Decenal, Heptanal, Heptanol and 2-Octenal etc. The study will enrich the theoretical knowledge of flavor chemistry .

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Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)

Molecules ◽

10.3390/molecules25194543 ◽

2020 ◽

Vol 25 (19) ◽

pp. 4543

Author(s):

Thais Pádua Freitas ◽

Isabela Barroso Taver ◽

Poliana Cristina Spricigo ◽

Lucas Bueno do Amaral ◽

Eduardo Purgatto ◽

...

Keyword(s):

Volatile Compounds ◽

Skin Color ◽

Solid Phase ◽

Titratable Acidity ◽

Quality Parameters ◽

Nutritional Composition ◽

Soluble Solids ◽

Gas Chromatography Mass Spectrometry ◽

Analysis Techniques

The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: ‘Sabará’ (Plinia jaboticaba), ‘Escarlate’ (Plinia phitrantha × Plinia cauliflora), ‘Otto Andersen’ (Plinia cauliflora), and ‘Esalq’ (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially β-cubebene, β-elemene, and D-limonene for the ‘Otto Andersen’ jabuticaba.

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Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

Open Chemistry ◽

10.1515/chem-2021-0039 ◽

2021 ◽

Vol 19 (1) ◽

pp. 518-529

Author(s):

Kai Wang ◽

Bowen Ma ◽

Tao Feng ◽

Da Chen ◽

Linyun Yao ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Antioxidant Activities ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Ethyl Hexanoate ◽

Phenolic Contents ◽

Odor Activity Value

Abstract The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.

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Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.706-708.399 ◽

2013 ◽

Vol 706-708 ◽

pp. 399-402 ◽

Cited By ~ 1

Author(s):

Wei Wu ◽

Rong Wu ◽

Ning Ping Tao

Keyword(s):

Volatile Compounds ◽

Aromatic Compounds ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Solid Phase Micro Extraction ◽

Takifugu Obscurus ◽

Potential Impact ◽

Odor Activity Value ◽

Cooked Meat ◽

Obscure Puffer

The volatile compounds of cooked meat in farmed obscure puffer (Takifugu obscurus) were isolated by simultaneous distillation and extraction (SDE)and headspace solid phase micro extraction (HS-SPME), and analyzed with gas chromatography-mass spectrometry (GC-MS). A total of 91 volatile compounds were identified under 3 different conditions by GC-MS analysis including 32 aldehydes, 11 alcohols, 10 ketones, 21 N- or S-containing aromatic compounds, 13 alkanes, 3 esters, and 1acid. In order to evaluate the major potential impact odorants extracted by SDE, the odor activity value (OAV) was calculated together with GC-MS. To estimate the contributions of volatile compounds to flavor isolated by SDE and HS-SPME, a parameter named relative odor activity value (ROAV) was applied. Results obtained showed that on the basis of OAV, it indicated that the compounds potentially most important to obscure puffer included 2,6-nonadienal, trimethylamine, 2,3-butanedione, (Z)-4-heptenal, 2-nonenal, and 3-methylbutanal. Based on ROAV, it was found that 2,6-nonadienal, trimethylamine, (Z)-4-heptenal, 2,3-butanedione, 2-nonenal, 3-methylbutanal, benzaldehyde, 2-ethylfuran, ethyl acetate, (E,E)-2,4-octadienal, octanal, 1-octen-3-ol, and nonanal may be responsible for the special flavor of cooked meat in the obscure puffer.

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

Molecules ◽

10.3390/molecules26123612 ◽

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.

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

Foods ◽

10.3390/foods10061180 ◽

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.

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Odor-active volatile compounds in preterm breastmilk

Pediatric Research ◽

10.1038/s41390-021-01556-w ◽

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.

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

10.21203/rs.3.rs-1097837/v1 ◽

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.

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