scholarly journals Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Wattana Aschariyaphotha ◽  
Chalermchai Wongs-Aree ◽  
Kitti Bodhipadma ◽  
Sompoch Noichinda
Keyword(s):  
Ethyl Hexanoate ◽  
Durio Zibethinus ◽  
Methyl Butanoate ◽  
Commercial Cultivars ◽  
The Status ◽  
Volatile Profiles ◽  
Pungent Odor ◽  
Odor Activity Value ◽  
Sulfur Containing ◽  
Fruity Odor

Ripe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less fragrant during ripening, but there was no report. The present study compared the volatile profiles from 3 Thai commercial cultivars of “Kanyao,” “Chanee,” and “Monthong” compared to “Chanthaburi 1”, and the relationships of the cultivars were organized using the volatile fingerprints. Out of 41 volatile compounds detected by SPME/GC-MS in ripe durian flesh, 33 compounds were esters, but only 14 esters were found in “Chanthaburi 1.” Ripe flesh of most durian cultivars contains ethyl-2-methyl butanoate and ethyl hexanoate as the active volatiles. “Chanthaburi 1” contained fewer components with low odor activity value (OAV) of the volatiles. “Chanee” ripe flesh exhibited the strongest durian smell among the four varieties, whereas “Monthong” exhibited a strong apple-like fruity odor and “Kanyao” was more green fruity. Diethyl disulfide and 3, 5 dimethyl-1, 2, 4-trithiolane contributing pungent smells of garlic or onion were found only in “Chanthaburi 1” and “Monthong.” In terms of detected volatiles, “Kanyao” and “Chanee” were highly close when “Monthong” was apart. PCA analysis revealed that “Chanthaburi 1” contained ester compounds ancestrally related to the parents, “Chanee” in the component I and “Monthong” in the component II. These data could be beneficial for managing the status of Thai durians in global markets.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italicaBeauv.) from China

2017 ◽  
Vol 94 (2) ◽  
pp. 170-176 ◽  
Author(s):  
Jingke Liu ◽  
Shaohui Li ◽  
Aixia Zhang ◽  
Wei Zhao ◽  
Yingying Liu ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Commercial Cultivars ◽  
Volatile Profiles

A Review of Contact Sensors Used for Monitoring Malodorous Gas in Animal Facilities

2012 ◽  
Vol 629 ◽  
pp. 655-661 ◽  
Author(s):  
Shi Rui Zhang ◽  
Ji Hua Wang ◽  
Da Ming Dong ◽  
Wen Gang Zheng ◽  
Xian De Zhao
Keyword(s):  
Hydrogen Sulfide ◽  
Electrochemical Sensors ◽  
Detection Method ◽  
Livestock Production ◽  
Status Quo ◽  
Gas Detection ◽  
The Status ◽  
Pungent Odor ◽  
Animal House ◽  
Contact Sensors

Animal facilities produce large amounts of harmful gases, and many of them have a pungent odor such as ammonia, hydrogen sulfide and other malodorous gases. The malodorous gases generated by animal house not only affect the health of people and livestock but also pollute the air. The detection of the malodorous gases can effectively improve efficiency of livestock production and reduce environmental pollution. More and more gas detection method is applied to the detection of the malodorous gases generated by animal house. This paper summarizes contact sensors for monitoring of malodorous gases in animal house recently, including semiconductor sensors electrochemical sensors and electronic nose. The basic principle and the characteristics of these methods were illustrated and the applications on the detection of malodorous gases in animal house were described. Meanwhile, the researches of malodorous gases monitoring for livestock production applied contact sensors were listed. The status quo and future development of the contact sensors for malodorous gases generated by animal house were summarized.

scholarly journals 676 Effects of Volatiles on Postharvest Shelf Life and Quality

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515C-515
Author(s):  
Charles F. Forney
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Volatile Composition ◽  
Pigment Formation ◽  
Ethyl Hexanoate ◽  
Aroma Volatiles ◽  
Fruit Maturity ◽  
Methyl Butanoate ◽  
Wild Blueberries ◽  
And Storage

Volatile compounds make a significant contribution to the quality and storage life of fresh strawberries, blueberries, and raspberries. Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. In lowbush (wild) blueberries, aroma is predominated by esters and alcohols including ethyl and methyl methylbutanoates, methyl butanoate, 2-ethyl-1-hexanol, and 3-buteneol, while highbush blueberry aroma is dominated by aromatic compounds, esters, terpenes and long chain alcohols. The aroma of raspberries is composed of a mixture of ketones and terpenes, including damascenone, ionone, geraniol, and linalool. The composition and concentration of these aroma compounds are affected by fruit maturity and storage conditions. As fruit ripen, the concentration of aroma volatiles rapidly increases. This increase in volatile synthesis closely follows pigment formation both on and off the plant. In strawberry fruit, volatile concentration increases about 4-fold in the 24-h period required for fruit to ripen from 50% red to fully red on the plant. In storage, volatile composition is affected by storage temperature, duration, and atmosphere. Postharvest holding temperature and concentrations of O2 and CO2 can alter the quantity and composition of aroma volatiles. The effects of postharvest environments on volatile composition will be discussed.

scholarly journals Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4276
Author(s):  
Fabrizio Rossetti ◽  
Alicia Jouin ◽  
Michael Jourdes ◽  
Pierre-Louis Teissedre ◽  
Roberta Foligni ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Gallic Acid ◽  
Storage Period ◽  
Storage Duration ◽  
Ethyl Hexanoate ◽  
Diethyl Succinate ◽  
Ethyl Octanoate ◽  
Total Anthocyanins ◽  
Volatile Profiles ◽  
Natural Cork

Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.

scholarly journals Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile

Biosensors ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 140 ◽  
Author(s):  
George Adrian Cojocaru ◽  
Arina Oana Antoce
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid Esters ◽  
Volatile Profile ◽  
Compound Identification ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
Ethyl Octanoate ◽  
Fast Gc ◽  
Volatile Profiles ◽  
One Year

Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile profile. After one year of storage in bottles with and without carbon dioxide protection the volatile profiles of the wines were assessed by using a Fast GC Alpha MOS Heracles e-Nose by applying a DFA multivariate statistical method and AroChemBase database for compound identification. The analyses showed that some higher alcohols, such as 2-phenylethanol and 2-methyl-1-butanol were in lower concentrations in wines treated with reduced glutathione, while the main ethyl fatty acid esters, such as ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were better preserved when higher concentrations of any of the antioxidants were added in must. On the other hand, it was observed that some other volatile compounds were not affected by these applied treatments.

scholarly journals Volatile Composition of Six Horsetails: Prospects and Perspectives

2013 ◽  
Vol 8 (4) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Françoise Fons ◽  
Didier Froissard ◽  
Jean-Marie Bessière ◽  
Alain Fruchier ◽  
Bruno Buatois ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Organic Solvent ◽  
Natural Resources ◽  
Broad Spectrum ◽  
Volatile Composition ◽  
Organic Solvent Extraction ◽  
Volatile Organic ◽  
Volatile Profiles ◽  
Green Odor ◽  
Fruity Odor

Six horsetails were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-five VOC biosynthesized from the shikimic, lipidic and terpenic pathways including isoprenoid derivatives were detected from these putative natural resources. E. palustre var. americana contained mainly lipidic derivatives, i.e., 1-octen-3-ol (mushroom-like odor), ( E)-2-hexenoic acid (fruity odor) and ( E)-2-hexenal (green odor). Many isoprenoid flavour precursors, i.e., 3-oxo-α-ionol (spicy odor) and ( E, E)-pseudoionone (balsamic odor), as well as odorous benzenic derivatives, i.e, phenylethanal (hyacinth, lilac note) and 2-phenylethanol (rose odor) contributed to the odor of E. arvense. The volatile pattern of E. telmateia is dominated by high amounts of isoprenoids and benzenic derivatives. The complex volatile profiles of E. hyemale and E. ramosissimum are based on ferulic acid isomers, along with either ( E)-2-heptenal (green vegetable-like odor) or 4-vinylguaiacol (spicy clove smoky odor) for E. hyemale and E ramosissimum, respectively. The broad spectrum of E. scirpioides shows the lowest VOC content with high amount of isoprenoids (46.9%), mainly ionone derivatives. Equisetum resources are of great interest as bioactive litter and new potential functional feed ingredients.

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

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.

scholarly journals Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6202
Author(s):  
Yunwei Niu ◽  
Ruolin Wang ◽  
Zuobing Xiao ◽  
Xiaoxin Sun ◽  
Pinpin Wang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Synergistic Effects ◽  
Major Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Ethyl Hexanoate ◽  
Gas Chromatography Olfactometry ◽  
Rosa Roxburghii Tratt ◽  
Negative Effect ◽  
Rosa Roxburghii ◽  
Odor Activity Value

Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas chromatography–olfactometry (G–O) and gas chromatography–mass spectrometry (GC–MS) analysis. Furthermore, ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutyrate, and ethyl hexanoate were present with much higher odor activity values (OAVs) than other compounds. The key notes were confirmed by omission tests. Possible interaction among key notes was investigated through odor intensity determination and sensory analysis. It showed fruity and woody notes had synergistic effects. Full factorial design was used to evaluate the notes contribution to the whole odor. One important finding is the major effect of order interactions, fruity note (X1) and woody note (X4) especially, emphasizing the existence of complex interactions occurring between odor notes. The interaction X1X4 was further investigated. The woody note has a positive effect when the fruity note is also in the mixture but tends to show a negative effect otherwise.

scholarly journals Volatile Profiles of Artemisia alba from Contrasting Serpentine and Calcareous Habitats

2010 ◽  
Vol 5 (7) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Niko Radulović ◽  
Polina Blagojević
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Mineral Elements ◽  
The Other ◽  
Class Level ◽  
Two Samples ◽  
Germacrene D ◽  
Volatile Profiles ◽  
Two Populations ◽  
Sulfur Containing

GC and GC-MS analyses of the essential oils of two populations of Artemisia alba Turra, wild-growing on calcareous and serpentine substrates, enabled the identification of 227 different components. Volatile profiles of the two samples differed significantly and only 48 components were in common to both oils. Major constituents of the oils were as follows: germacrene D (38.3%) in the serpentinophyte A. alba (sometimes regarded as A. alba ssp. saxatilis or A. saxatilis) oil and spathulenol (11.8%), artemisia ketone (10.1%), camphor (7.5%) and 1,8-cineole (7.4%) in A. alba (from calcareous habitat) oil. The noted differences were observable on the class level as well: with 73% the sesquiterpenoids (48.2% hydrocarbons, 24.5% oxygen or sulfur containing) were the most abundant compound class in A. saxatilis oil, while the other oil was dominated by monoterpenoids, comprising ca. 60% of the oil (2.1% hydrocarbons and 54.7% oxygenated). Additionally, the serpentinophyte yielded ca. four times less essential oil. These results pointed out to the fact that the type of substrate (soil) could have an important influence on the biosynthesis of A. alba volatiles (genetically predetermined or environmental), especially in the case of populations grown on serpentine rock, characterized by a deficiency of water and indispensable mineral elements.

Sign in / Sign up

Export Citation Format

Share Document