scholarly journals Analysis of Volatile Components of Auricularia auricula from Different Origins by GC-MS Combined with Electronic Nose

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Lijun Fu ◽  
Gen Yang ◽  
Li Liu ◽  
Yongzheng Ma ◽  
Xiumin Zhang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Electronic Nose ◽  
Relative Content ◽  
Volatile Components ◽  
Auricularia Auricula ◽  
Edible Fungus ◽  
Odor Activity Value ◽  
Diethyl Azodicarboxylate ◽  
Different Origins ◽  
High Degree

Auricularia auricula is a kind of nutrient-rich edible fungus, which has the reputation of “king of vegetarians.” In this paper, the electronic nose combined with GC-MS technology was used to analyze the volatile components of A. auricula in Heilongjiang, Jilin, Shanghai, and Sichuan provinces to investigate the differences and characteristics of A. auricula in different origins. The results showed that the electronic nose could obviously distinguish the samples from Jilin and Shanghai with a high degree of discrimination, while it was inappropriate to distinguish the samples from Heilongjiang and Sichuan Province. GC-MS was used to further analyze the volatile compounds in A. auricula qualitatively and quantitatively. The results showed that 98 volatile components were detected and 23 of them were common components, including alcohols, aldehydes, acids, esters, hydrocarbons, and other volatile components. The relative content of acetic acid and diethyl azodicarboxylate in A. auricula from the four origins was relatively high. According to the relative odor activity value (ROAV), it was found that the key compounds that caused the aroma difference between different origins were 1-octene-3-ol, cis-3-nonene-1-ol, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and 3-methyl butanal.

scholarly journals GOALIATH: a theory of goal-directed behavior

2021 ◽  
Author(s):  
Bernhard Hommel
Keyword(s):  
Driving Forces ◽  
Action Selection ◽  
Action Control ◽  
Event File ◽  
Impact Action ◽  
Intentional Actions ◽  
Operational Characteristics ◽  
Different Origins ◽  
High Degree ◽  
Goal Directed Behavior

AbstractCommonsense and theorizing about action control agree in assuming that human behavior is (mainly) driven by goals, but no mechanistic theory of what goals are, where they come from, and how they impact action selection is available. Here I develop such a theory that is based on the assumption that GOALs guide Intentional Actions THrough criteria (GOALIATH). The theory is intended to be minimalist and parsimonious with respect to its assumptions, as transparent and mechanistic as possible, and it is based on representational assumptions provided by the Theory of Event Coding (TEC). It holds that goal-directed behavior is guided by selection criteria that activate and create competition between event files that contain action-effect codes matching one or more of the criteria—a competition that eventually settles into a solution favoring the best-matching event file. The criteria are associated with various sources, including biological drives, acquired needs (e.g., of achievement, power, or affiliation), and short-term, sometimes arbitrary, instructed aims. Action selection is, thus, a compromise that tries to satisfy various criteria related to different driving forces, which are also likely to vary in strength over time. Hence, what looks like goal-directed action emerges from, and represents an attempt to satisfy multiple constraints with different origins, purposes, operational characteristics, and timescales—which among other things does not guarantee a high degree of coherence or rationality of the eventual outcome. GOALIATH calls for a radical break with conventional theorizing about the control of goal-directed behavior, as it among other things questions existing cognitive-control theories and dual-route models of action control.

scholarly journals Electronic nose based on nanoweights, expectation and reality

2017 ◽  
Vol 89 (10) ◽  
pp. 1587-1601 ◽  
Author(s):  
Tatyana Anatolievna Kuchmenko
Keyword(s):  
Electronic Nose ◽  
Raw Materials ◽  
Visual Image ◽  
Quantitative Information ◽  
Volatile Components ◽  
Integral Image ◽  
Standard Samples ◽  
Wine Quality ◽  
Electronic Noses ◽  
Complicated Task

AbstractOne of the topical approaches in analysis – outside the framework of traditional ones – is the formation of an integral “image” of the object. There are several approaches to solving the issue of obtaining as much information about the sample by a certain portion of its properties or its composition as possible. The first approach is forming a visual image (diagram) of several different properties of the analyzed sample, for example, the content of certain metals, acids, volatile components and some other indicators of wine quality. The consolidated image of a sample enables us to distinguish samples identical or similar in the selected properties from crucially different ones, even in case of an acceptable change of each indicator. Or else, using the consolidated image one can evaluate the direction of an image shift of a certain sample compared to the set of standard samples. The analysis of the geometry of the sample image by diverse indicators affords ground for assumption of the reasons for this deviation, as well as identification of falsification, or even solution of a more complicated task: detecting the area of growth of raw materials. The second approach is close to the first one in terms of methodology, but it digitizes properties using detectors and presents this as an image (“visual print” of response) of signals of these detectors on some components of the sample (presence, content). The feature of this approach is the use of a detector system that is non-selective and cross-sensitive to certain sample components. These sample images are produced using a system of “electronic nose”. “Visual prints” of array signals of different character sensors contain qualitative and quantitative information about the part of the analyzed sample which is sorbed by sensors. Despite the uncertainty of this information, “electronic noses” of piezoelectric type are widely used in the analysis of samples with complex varying composition.

scholarly journals RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

Food systems ◽  
2019 ◽  
Vol 1 (4) ◽  
pp. 19-26
Author(s):  
I M. Pochitskaya ◽  
A. P. Laktionova ◽  
V. L. Roslik
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Solid Phase ◽  
Fiber Material ◽  
Caproic Acid ◽  
Volatile Components ◽  
Selective Detection ◽  
Hexyl Acetate ◽  
Main Components ◽  
Flavor Profile

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

Head Louse Feces: Chemical Analysis and Behavioral Activity

2019 ◽  
Author(s):  
F G Galassi ◽  
M I Picollo ◽  
P Gonzalez-Audino
Keyword(s):  
Acetic Acid ◽  
Head Louse ◽  
Skin Irritation ◽  
Human Head ◽  
Behavioral Activity ◽  
Volatile Components ◽  
Head Lice ◽  
Pediculus Humanus ◽  
Secondary Infections

Abstract Human head lice Pediculus humanus capitis (De Geer) (Phthiraptera: Pediculidae) are insect parasites closely associated with humans, feeding on the blood of their hosts and causing them skin irritation and probable secondary infections. Despite being a severe nuisance, very few studies have reported on intraspecific chemical communication in head lice. Here, we evaluated the attractive response of head lice to the volatile compounds and solvent extracts from their feces. We also chemically analyzed the main volatile components of these feces and those of the feces’ extracts. Head lice were attracted to the methanol extract of their feces but not to the hexane or dichloromethane extracts, suggesting the polar nature of bioactive chemicals present in head louse feces. Follow-up chemical identifications, in fact, showed the presence of hypoxanthine, uric acid, and another purine tentatively identified as either guanine or iso-guanine. Additionally, head lice were significantly attracted by volatiles emitted from samples containing feces. The volatiles emanated from feces alone contained 19 identified substances: 2-pentanone, hexanal, heptanal, 3-methyl-3-buten-1-ol, octanal, sulcatone, nonanal, acetic acid, 2-ethyl-1-hexanol, decanal, 1-octanol, butyric acid, 1-nonanol, hexanoic acid, octanoic acid, 2,6-dimethyl-7-octen-2-ol, 2-undecanone, geranylacetone, and hexadecane. The major compounds found were decanal, nonanal, hexanal, and acetic acid, together representing approximately 60% of the identified compounds. This work represents the first chemical evidence of intraspecies communication among head lice. The results support the existence of active substances present in the feces of P. humanus capitis that may be involved in its aggregation behavior.

scholarly journals Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Cong-ning Nie ◽  
Yuan Gao ◽  
Xiao Du ◽  
Jin-lin Bian ◽  
Hui Li ◽  
...  
Keyword(s):  
Green Tea ◽  
Electronic Nose ◽  
Chemometric Analysis ◽  
Differential Threshold ◽  
Value Evaluation ◽  
Odor Activity Value ◽  
Aroma Components ◽  
Green Odor

Abstract cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.

Study on Health Function of Cunninghamia lanceolata Biomass by TD-GC-MS

2011 ◽  
Vol 704-705 ◽  
pp. 577-580
Author(s):  
Qing Zhi Ma ◽  
Dang Quan Ma ◽  
Lu Yang Xiao ◽  
Qi Mei Liu
Keyword(s):  
Acetic Acid ◽  
Ethyl Ester ◽  
South China ◽  
Value Added ◽  
Relative Content ◽  
Cunninghamia Lanceolata ◽  
Plantation Forest ◽  
Indoor Temperature ◽  
Health Function ◽  
Value Added Products

Cunninghamia lanceolata has been the dominated species of plantation forest in South China. However, the most products made from Cunninghamia lanceolata biomass are lower value added. In order to obtain top value-added products, health function of Cunninghamia lanceolata biomass were studied by TD-GC-MS. Relative content of each component was determined by area normalization. The main 40°С volatiles were 1-propanone, 2-amino-1-phenyl-(14.22%), benzene (11.17%), acetic acid (10.16%), cyclopentanecarboxylic acid, 1-(2-butenyl)-2-oxo-, ethyl ester, (e)-( 7.56%), 1h-cyclopenta [1,3] cyclopropa [1,2] b enzene, octahydro-7-methyl-3-methylene-4-(1-methylethyl)-(6.24%), etc. And the main 60°С volatiles were cedrol (29.65%), acetic acid (12.35%), cyclopentanecarboxylic acid, 1-(2-butenyl)-2-oxo-, ethyl ester, (e)- (7.78%), 1,6-cyclodecadiene, 1-methyl-5-met hylene-8-(1-methylethyl)- (6.11%), etc. So Cunninghamia lanceolata biomass had health function under indoor temperature. Keywords: Health function; Cunninghamia lanceolata; Biomass; TD-GC-MS

scholarly journals Pembuatan dan Karakterisasi Bioplastik Berbahan Dasar Biomassa dengan Plasticizer Gliserol

Jurnal MIPA ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 23
Author(s):  
Engellita Maneking ◽  
Hanny Frans Sangian ◽  
Seni Herlina Juita Tongkukut
Keyword(s):  
Acetic Acid ◽  
Xrd Analysis ◽  
Cassava Starch ◽  
Glycerol Water ◽  
The Second Variation ◽  
High Degree ◽  
Tga And Dsc ◽  
Degree Of Degradation

Penelitian ini bertujuan untuk membuat dan mengkarakterisasi bioplastik yang memanfaatkan biomassa singkong. Pembuatan bioplastik dilakukan dengan dua variasi campuran yaitu pati singkong sebagai bahan dasar, gliserol + air sebagai plasticizer, asam asetat (cuka) sebagai katalis dan variasi kedua dengan kombinasi yang sama dengan penambahan alkohol sebagai pembanding. Karakterisasi bioplastik meliputi pengamatan permukaan menggunakan SEM; kristalinitas menggunakan XRD; penentuan gugus fungsi menggunakan FTIR; serta menganalisis sifat termal menggunakan TGA dan DSC. Hasil karakterisasi menunjukkan bahwa bioplastik dengan kombinasi pati singkong+ gliserol + air + asam asetat (cuka) + alkohol mempunyai tingkat degradasi yang tinggi. Hal ini sesuai dengan analisis XRD dimana kombinasi ini memiliki nilai kristalinitas rendah. Hasil spektra IR menunjukkan adanya gugus C-H Alkana, C=O ester, dan C-H Alkena. Sementara hasil SEM memperlihatkan permukaan yang rata dan hasil analisis TGA/DSC yang memperlihatkan pengurangan massa sebesar 2,3234 mgThis study aims to create and characterize bioplastics that utilize cassava biomass. The making of bioplastics is carried out for two variations of mixture, namely cassava starch as the material-based, glycerol + water as plasticizer, acetic acid (vinegar) as a catalyst and the second variation with the same combination with the addition of alcohol as a comparison. Characterization of bioplastics includes surface observations using SEM; crystallinity using XRD; determination of functional groups using FTIR; and analyzing of thermal properties using TGA and DSC. The characterization results show that bioplastics with a combination of cassava starch + glycerol + water + acetic acid (vinegar) + alcohol have a high degree of degradation. This is in accordance with the XRD analysis where this combination has a low crystallinity value. IR spectra showed that the presence of C-H Alkana groups, C = O esters, and C-H alkenes. While the SEM results showed a flat surface and the results of the TGA / DSC analysis which showed a mass reduction of 2.3234 mg.This study aims to create and characterize bioplastics that utilize cassava biomass. The making of bioplastics is carried out for two variations of mixture, namely cassava starch as the material-based, glycerol + water as plasticizer, acetic acid (vinegar) as a catalyst and the second variation with the same combination with the addition of alcohol as a comparison. Characterization of bioplastics includes surface observations using SEM; crystallinity using XRD; determination of functional groups using FTIR; and analyzing of thermal properties using TGA and DSC. The characterization results show that bioplastics with a combination of cassava starch + glycerol + water + acetic acid (vinegar) + alcohol have a high degree of degradation. This is in accordance with the XRD analysis where this combination has a low crystallinity value. IR spectra showed that the presence of C-H Alkana groups, C = O esters, and C-H alkenes. While the SEM results showed a flat surface and the results of the TGA / DSC analysis which showed a mass reduction of 2.3234 mg.

scholarly journals Discrimination of Two Cultivars of Alpinia Officinarum Hance Using an Electronic Nose and Gas Chromatography-Mass Spectrometry Coupled with Chemometrics

Sensors ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 572 ◽  
Author(s):  
Qin Long ◽  
Zhong Li ◽  
Bin Han ◽  
Hamid Gholam Hosseini ◽  
Huaying Zhou ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Electronic Nose ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Alpinia Officinarum ◽  
Chromatography Mass Spectrometry ◽  
Detection Technology ◽  
Highly Correlated

Background: Alpinia officinarum Hance is both an herbal medicine and a condiment, and generally has different cultivars such as Zhutou galangal and Fengwo galangal. The appearance of these A. officinarum cultivars is similar, but their chemical composition and quality are different. It is therefore important to discriminate between different A. officinarum plants to ensure the consistency of the efficacy of the medicine. Therefore, we used an electronic nose (E-nose) to explore the differences in odor information between the two cultivars for fast and robust discrimination. Methods: Odor and volatile components of all A. officinarum samples were detected by the E-nose and gas chromatography-mass spectrometry (GC-MS), respectively. The E-nose sensors and GC-MS data were analyzed respectively by principal component analysis (PCA), the correlation between E-nose sensors and GC-MS data were analyzed by partial least squares (PLS). Results: It was found that Zhutou galangal and Fengwo galangal can be discriminated by combining the E-nose with PCA, and the E-nose sensors S2, S6, S7, S9 were important sensors for distinguishing different cultivars of A. officinarum. A total of 56 volatile components of A. officinarum were identified by the GC-MS analysis, and the composition and content of the volatile components from the two different A. officinarum cultivars were different, in particular the relative contents of 1,8-cineole and α-farnesene. The classification result by PCA analysis based on GC-MS data was consistent with the E-nose results. The PLS analysis demonstrated that the volatile terpene, alcohol and ester components primarily interacted with the sensors S2 and S7, indicating that particular E-nose sensors were highly correlated with some aroma constituents. Conclusions: Combined with advanced chemometrics, the E-nose detection technology can discriminate two cultivars of A. officinarum, with GC-MS providing support to determine the material basis of the E-nose sensors’ response.

scholarly journals Identification and Quality Evaluation of Raw and Processed Asarum Species Using Microscopy, DNA Barcoding, and Gas Chromatography-Mass Spectrometry

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Guangzhe Yao ◽  
Wenjuan Ma ◽  
Xuhua Huang ◽  
Qi Jia ◽  
Jiayuan Shen ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Dna Barcoding ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Processing Methods ◽  
Chromatography Mass Spectrometry ◽  
Microscopic Features ◽  
Bioactive Ingredients ◽  
Different Origins

Asarum (Aristolochiaceae) is one of the common herbs used to relieve exterior syndromes. Some volatile components of Asarum which have toxic effect may cause adverse reactions such as headache, general tension, unconsciousness, and respiratory paralysis. Therefore, Asarum is normally processed to reduce such toxicity and adverse effects. The bioactive ingredients contained in different Asarum herbs vary significantly; this variation may be attributed to their differences in species, origins, or processing methods. In this study, 16 batches of Asarum herbs were collected, and their species were identified using DNA barcoding, which is a method for distinguishing plant species, coupled with microscopy. A gas chromatography-mass spectrometry (GC-MS) method for simultaneous determination of 10 compounds was established to evaluate the contents of raw and processed Asarum herbs. Multivariate analysis was then applied to compare different batches of herbs based on the GC-MS data. DNA barcoding identified the herbs as being derived from four sources, and herbs from different origins showed different microscopic features. The results demonstrated that most of the samples were clearly clustered into distinct groups that corresponded to species types. All raw and processed samples were classified by partial least squares discriminant analysis (PLS-DA) based on the 10 analyzed compounds. The findings suggested that safrole and methyleugenol with a variable importance in the project (VIP) > 1 are unique compounds that can be used to differentiate between Asarum species. Safrole, methyleugenol, and 2,6,6-trimethylcyclohepta-2,4-dien-1-one were identified as significant constituents, the presence of which can be used to differentiate between raw and processed Asarum samples. These results indicate that species and processing methods show important effects on the composition of Asarum herbs.

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