scholarly journals Quality Changes of Orange Juice after DPCD Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Liying Niu ◽  
Dajing Li ◽  
Chunquan Liu ◽  
Wuyang Huang ◽  
Xiaojun Liao
Keyword(s):  
Volatile Compounds ◽  
Orange Juice ◽  
Pearson Correlation ◽  
Principal Component ◽  
Volatile Components ◽  
Physiochemical Properties ◽  
Group Iii ◽  
Group I ◽  
Heat Treated ◽  
Nutritional Qualities

Dense phase carbon dioxide (DPCD) offers advantages of enhanced physical and nutritional qualities during the processing of juices. Here, freshly squeezed orange juice was treated with DPCD, and changes of physical properties and volatile components were investigated and compared with the original untreated and thermally treated samples. The correlations among physiochemical properties were also examined based on Pearson correlation, cluster analysis (CA), and principal component analysis (PCA). Significant correlations were found among the particle size, color parameters, and volatile compounds in the DPCD-treated samples. The 12 parameters were clustered into three groups using CA and PCA, and the eight volatile compounds were separated within the three groups. Nonanal and citronellol were clustered in group I, and they increased for a longer duration of more than 40 min with higher levels than the control. Parameters in group II included D (4,3), L∗, a∗, ethyl butyrate, and trans-2-hexenol, and they linearly decreased after 10–60 min DPCD treatment. The parameters of b∗ and monoterpenes were clustered in group III, and they decreased within 40 min of DPCD treatment and then increased to an intermediate level. In addition, PCA clearly showed that the orange juice samples under DPCD for 10–60 min formed a “U” shape on the two-dimensional plot and that the samples treated by DPCD for 10 min and 20 min were closer to freshly squeezed orange juice than the heat-treated orange juice. This indicated that the nonthermal DPCD process offers the potential to be used more extensively in juice products.

Consumer’s perceptions of organic foods in Ambato, Ecuador

2020 ◽  
Vol 51 (2) ◽  
pp. 263-280
Author(s):  
Juan Carlos Castro Analuiza ◽  
Cristina Checa Morales ◽  
José Perea
Keyword(s):  
Rural Areas ◽  
Principal Component ◽  
Environmental Benefits ◽  
Multivariate Techniques ◽  
Organic Foods ◽  
Group Iii ◽  
Positive Attitudes ◽  
Group I ◽  
Practical Support ◽  
Conventional Foods

Objective: The aim of this study was to identify the factors that explain consumers purchasing behavior towards organic food products in Ambato (Ecuador). Methodology: Data were collected from a survey of 1,500 organic consumers and other 1,500 consumers who prefer conventional foods, and analyzed using multivariate techniques. Results: Principal component analysis identified four factors which explain the buying behavior of organic consumers: Belief in health benefits, quality and taste attributes; belief in environmental benefits; and contextual issues. Cluster analysis identified three groups of organic consumers: organic consumers interested in self benefit and highly influenced by contextual aspects (Group I), organic consumers interested in expected environment benefits (Group II) and organic consumers very interested in self benefits and less affected by contextual aspects (Group III). The relationships established in organic consumers are different to conventional consumers. This defines different variables that explain the purchase process. The socio-demographics profiles were different in gender and occupation; women and free license workers were more frequently interested in buying organic foods. Limitations: The study was carried out in the city of Ambato that could be considered representative of the Ecuadorian urban society. The results should be complemented by future studies focused on other cities or rural areas. Practical implications: Results suggest that the Ecuadorian organic sector follows the developing patterns identified in the Western countries. This implies that the promotion and practical support for the organic sector should be focused on strengthening positive attitudes towards organic purchases.

scholarly journals Chemotypes of turmeric (Curcuma longa L.) essential oil from four different states of Brazil

2021 ◽  
pp. 1035-1042
Author(s):  
Franciele da Silva Quemel ◽  
Andira Pricila Dantas ◽  
Lincon Sanches ◽  
Ana Cláudia Graças Alves Viana ◽  
Eloísa Schneider Silva ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chemical Constituents ◽  
Curcuma Longa ◽  
Principal Component ◽  
Chemical Compounds ◽  
Hierarchical Cluster ◽  
Main Compound ◽  
Group Iii ◽  
Group I ◽  
Chemical Class

Turmeric or curcuma (Curcuma longa L.) is a Zingiberaceae whose essential oil and coloring pigments obtained from the rhizome have been widely used in the food industry and medicine. This study aimed to extract and identify the chemical compounds found in C. longa essential oil from rhizomes collected in six different locations of Brazil. The oil extraction was carried out by hydrodistillation technique, using a Clevenger- type apparatus. The chemical constituents were identified by Gas Chromatography coupled to Mass Spectrometry (GC-MS). The principal component analysis (PCA) and the hierarchical cluster analysis (cluster)were done for the obtained data; and the composition of the studied accesses was verified. Three groups of chemotypes were obtained: group I was formed by the accesses of Campo Grande / Indígena-MS, Mara Rosa-GO, Campo Grande-MS and Perobal-PR, and had Ar-turmerone as its main compound; group II, formed by the access of Santa Tereza do Oeste-PR, presented α-costol and α-Phellandrene as the predominant compounds; and group III, the access of Holambra-SP, differed from the others regarding its essential oil chemical composition whose main agents were Curlone, Zingiberene, β-sesquiphellandrene, Humulene epoxide II, cis-α-trans-Bergamotol. The predominant chemical class in all accesses was hydrocarbon sesquiterpenes (Santa Tereza do Oeste-PR and Holambra-SP) and oxygenated sesquiterpenes (the others). This study evidenced the formation of three chemotypes

Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mingxiu Long ◽  
Min Liu ◽  
Yongfu Li ◽  
Zhuxi Tian ◽  
Yangbo He ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Phytic Acid ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Tea Polyphenols ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Irradiation Treatment

Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.

Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production

2011 ◽  
Vol 74 (12) ◽  
pp. 2055-2061 ◽  
Author(s):  
AHMET GUNER ◽  
KURSAT KAV ◽  
KEMAL KAAN TEKINSEN ◽  
YUSUF DOGRUER ◽  
NIHAT TELLI
Keyword(s):  
Heat Treatment ◽  
Helicobacter Pylori ◽  
Fermented Sausage ◽  
Appreciable Change ◽  
Group Iii ◽  
Log Reduction ◽  
Group I ◽  
Heat Treated ◽  
H Pylori ◽  
Traditional Fermentation

The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ~5 × 106 CFU/g. Samples in group I were fermented and dried traditionally at 22°C for 7 days. Samples in groups II and III were subjected to the traditional fermentation at 22°C for 3 days. After fermentation, group II samples were fermented and dried at 35°C for 4 days and group III samples were treated with heat until the core temperature reached 65°C. On the first day of fermentation, a 1-log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection. These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori.

scholarly journals Identification of Metal Contamination Sources and Evaluation of the Anthropogenic Effects in Soils near Traffic-Related Facilities

Toxics ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 278
Author(s):  
Hong-gil Lee ◽  
Yoon Joo Byun ◽  
Young-Woo Chun ◽  
Hoe-Jung Noh ◽  
Dong-Jin Kim ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Soil Contamination ◽  
Contamination Factor ◽  
Principal Component ◽  
Coarse Particles ◽  
Natural Background ◽  
Anthropogenic Contamination ◽  
Anthropogenic Input ◽  
Group Iii ◽  
Group I

Traffic-related facilities typically have much lower metal emissions than other sources; however, they can be numerous and widespread as well. Subdividing pollution sources is necessary to assess soil contamination characteristics and identify sources according to the contamination cause. Anthropogenic contamination by metals was quantitatively determined using contamination factor (Cf) and evaluated using multivariate analysis. More than half of the concentrations for Zn, Pb, and Cu in soils were higher than that in the natural background (NB). Cf of metals was, in decreasing order, Zn > Pb = Cu > Ni = As. Zn, Pb, and Cu were identified as anthropogenic contaminants in correlation analysis. Principal component analysis showed that the two main contamination causes were coarse particles from the maintenance or crushing activities of vehicles and nonexhaust/exhaust emissions. Clusters were classified according to those two anthropogenic and lithogenic causes and included Group I (Zn, Pb, and Cu in garages, auto repair shops, and auto salvage yards), Group II (Zn, Pb, and Cu in parking lots, driving schools, and roadsides), and Group III (As and Ni with high lithogenic properties). Anthropogenic input and sources of soil contamination by metals in traffic-related facilities were appropriately estimated through the combination of Cf and multivariate analysis.

scholarly journals The potential of data exploration methods in identifying the relationship between short-period (daily) water consumption and meteorological factors

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Adam Piasecki ◽  
Agnieszka Pilarska ◽  
Radosław Golba
Keyword(s):  
Water Consumption ◽  
Meteorological Factors ◽  
Principal Component ◽  
Group Iii ◽  
Group I ◽  
Daily Data ◽  
Short Period ◽  
Increase Water Consumption ◽  
Daily Water ◽  
The Relationship

Abstract The purpose of the work was to identify the hidden relationship between water consumption and meteorological factors, using principal component analysis. In addition, clusters of similar days were identified based on relationships identified by k-means. The study was based on data from the city of Toruń (Poland). The analysis was based on daily data from 2014–2017 divided into three groups. Group I included data from the entire period, Group II- from warm half-years (April–September), and Group III-from cold half-years (January–March and October–December). For Groups I and II the extent of water consumption was explained by two principal components. PC1 includes variables that increase water consumption, and PC2 includes variables that lessen water demand. In Group III, water consumption was not linked to any component. The k-means method was used to identify clusters of similar days. In terms of PC1, the most numerous days were Saturdays, and in terms of PC2 Sundays and holidays. It was determined that further research aimed at explaining the specificity of water consumption on particular days of the week is appropriate.

scholarly journals Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products

BioResources ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. 9180-9196
Author(s):  
Zhihong Wang ◽  
Mijun Peng ◽  
Zhigang She ◽  
Minglong Zhang ◽  
Qiuling Yang
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Ion Mobility ◽  
Principal Component ◽  
Volatile Components ◽  
Eucommia Ulmoides ◽  
Edible Fungi ◽  
Fermentation Products ◽  
The Difference

Data obtained with gas chromatography coupled with ion mobility spectrometry (GC-IMS) was explored to investigate the characteristics of volatile compounds from edible fungus, from Eucommia ulmoides Oliv. leaves (EUl) that served as growth medium, and from their fermentation products. A total of 162 signal peaks were found, of which 68 compounds were identified, including alcohols, aldehydes, ketones, acids, and esters. There were differences in the volatile constituents of the edible fungi. EUl also contained special volatile components. The volatile components in the fermentation product were different compared to the raw material, and the difference in composition and content of the characteristic compounds was also obvious. The best classification performance was obtained by principal component analysis (PCA) based on the signal intensity of the characteristic volatile compounds. The results clearly showed that the samples (edible fungi, EUl and fermentation products) in a relatively independent space would be well distinguished. This further illustrated that the composition and content of volatile components of EUl could be changed by different microbial strains through biofermentation technology. Combining the signal intensity of the flavor substance, the difference was also clearly observed. This result suggested that the flavor compounds fingerprint could be established by GC-IMS and PCA.

scholarly journals Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1129
Author(s):  
Li Zhang ◽  
Si Mi ◽  
Ruobing Liu ◽  
Yaxin Sang ◽  
Xianghong Wang
Keyword(s):  
Volatile Compounds ◽  
Starter Culture ◽  
Principal Component ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Odor Quality ◽  
Odor Activity Value

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks.

scholarly journals Comparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 408
Author(s):  
Qi Zhou ◽  
Man Shi ◽  
Huihui Zhang ◽  
Zunling Zhu
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Volatile Components ◽  
Ecological Value ◽  
Water Lily ◽  
Transmission Electron ◽  
Yellow Type ◽  
Different Strains

Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecological value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatography coupled with mass spectrometry (GC-MS). The results indicated that the density and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, respectively. Analyses of these volatile components indicated that alkenes, alcohols, and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alcohol, pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster analysis (HCA) and principal component analysis (PCA), the N. hybrid samples were divided into four groups: alcohols were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.

scholarly journals Optic Disc Drusen and Heamodynamics

2019 ◽  
Vol 75 (5) ◽  
pp. 252-256
Author(s):  
Jozef Čmelo ◽  
Jela Valášková ◽  
Vladimír Krásnik
Keyword(s):  
Optic Nerve ◽  
Visual Field ◽  
Optic Disc ◽  
Pearson Correlation ◽  
Group Iii ◽  
Haemodynamic Parameters ◽  
Group I ◽  
Optic Disc Drusen ◽  
Group Ii ◽  
The Individual

Purpose: The problem of optic disc drusen (ODD) has been described in detail in several publications. However, less attention has been devoted to real haemodynamic parameters (HP) in ODD. It has been clinically demonstrated that the occurrence and progression of changes in the visual field in ODD are closely linked with the haemodynamics of the vascular supply of the eye – the optic nerve. ODD may visually overlap excavation of the disc of the optic nerve, on the basis of which it is more difficult to evaluate changes (scotomas) in the visual field in the case of glaucoma. Methods: Haemodynamic parameters were prospectively evaluated in 54 patients with compensated intraocular pressure and with optic disc drusens. Drusens in the head of the optic nerve were demonstrated by a fundus examination and B-scan ultrasonography (USG). The drusens were divided into 3 groups according to the size of the individual drusens or drusen complex. Group I: area size up to 1.9 mm. Group II: area size: 1.9-3.9 mm. Group III: area size > 4.0 mm. Flow (haemodynamic) parameters – maximum systolic velocity (MSV), minimum diastolic velocity (MDV), and resistivity index (RI) and pulsatility index (PI) were recorded in the central retinal artery (CRA), in the central retinal vein (CRV), in the temporal and nasal ciliares posteriores arteries breves (CPAb) and in the ophthalmic artery (OA). The values were divided into 1. Physiological: CRA: 8.7 ± 0.9 / 2.9 ± 0.6 cm/s, or RI: 0.70 ± 0.05, 2. Slightly impaired: CRA: 6.6 ± 0.8 / 2.0 ± 0.5 cm/s, or RI: 0.75 ± 0.04. 3. Significantly impaired: CRA: 5.2 ± 1.2 / 1.9 ± 0.7 cm/s, or RI: 0.79 ± 0.03. Results: No linear relationship was demonstrated between the size of the drusens and flow parameters. Slight impairment of HP in the CRA was present in 28.6% of drusens in group I, 48.3% in group II and 62.4% in group III. Significant impairment of HP in the CRA was present in 28.6% of drusens in group I, 48.3% in group II and 62.4% in group III. HP in the CPAb and OA were not of significant importance with regard to the presence and size of the drusens. The relationship between the individual variables was evaluated with the aid of a Pearson correlation coefficient: 0.213, group I P: 0.354, group II P: 0.073, group III P: 0.287. Conclusions: HP are more often impaired in “large” optic disc drusens (group III), rarely in group I ODDs – though this is not an absolute rule. It is not possible to predict haemodynamic parameters according to the size of the drusen formation in the optic nerve. It appears that impairment of the haemodynamic parameters is conditioned not only by the size of the ODD, but also by the locality (distance from lamina cribriformis) and also the intrapapillary relationship to the vascular system.

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