scholarly journals Investigation of the Volatile Constituents of Different Gynura Species from Two Chinese Origins by SPME/GC-MS

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Jian Chen ◽  
An Adams ◽  
Sven Mangelinckx ◽  
Bing-ru Ren ◽  
Wei-lin Li ◽  
...  

GC-MS analyses of the volatile constituents obtained by solid phase microextraction (SPME) of two Gynura species, i.e. G. divaricata and G. bicolor, collected from Nanjing and Nanping areas in the east of China, enabled the identification of more than 50 different components. Generally, a higher contents of sesquiterpene compounds such as β-caryophyllene, α-caryophyllene and α-copaene were found in G. bicolor than in G. divaricata, regardless of their origin. Qualitatively, the detected major volatiles of G. bicolor and G. divaricata originating from Nanjing were the same, i.e. β-caryophyllene, α-caryophyllene, α-copaene, α-pinene and β-pinene. The volatile profile of a third species, G. medica, also originating from Nanjing was different with sesquiterpenes γ-cadinene, β-caryophyllene, elixene and monoterpene limonene as the major components. The volatile profiles of G. bicolor and G. divaricata originating from Nanping were more diverse. For both species β-caryophyllene, α-copaene and limonene were the major volatiles, but G. bicolor also produced α-caryophyllene and carvone as major constituents, whereas for G. divariata o-cymene was detected. Overall, these results indicate that the biosynthesis of volatiles by Gynura species is not only species related, but is also possibly influenced by the local environmental conditions of growth.

2016 ◽  
Vol 8 (7) ◽  
pp. 1699-1704 ◽  
Author(s):  
Yao Xu ◽  
Xia Zhou ◽  
Dayong Zhang ◽  
Zelun Lan ◽  
Yun Zhang ◽  
...  

The purpose of this study was to analyze the relationship between volatile profile variations of malt and its stir-fried forms, so as to sum up odor changes in the stir-frying process.


Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 660 ◽  
Author(s):  
Lucas Leinen ◽  
Vaille Swenson ◽  
Hope Juntunen ◽  
Scott McKay ◽  
Samantha O’Hanlon ◽  
...  

An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography–mass spectrometry (GC-MS) determination to profile the volatile constituents of 31 homemade preserves prepared in South Dakota (USA) during the period 1950–1953. Volatile profiles varied considerably, but generally decreased in detected compounds, complexity, and intensity over three successive 2-h SPME sampling periods. Volatile profiles were generally predominated by aldehydes, alcohols, esters, ketones, and organic acids, with terpenoids constituting much of the pickled cucumber volatiles. Bisphenol-A (BPA) was also serendipitously detected and then quantified in 29 samples, at levels ranging from 3.4 to 19.2 μg/kg, within the range of levels known to induce endocrine disruption effects. Absence of BPA in two samples was attributed to their lids lacking plastic liners. As the timing of their preparation coincides with the beginning of BPA incorporation into consumer products, these jars may be some of the first BPA-containing products in the USA. To the best of our knowledge, this is the first effort to characterize BPA in and volatile profiles of rare historical foods with SPME.


Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1166
Author(s):  
Veronica Lolli ◽  
Animesh Acharjee ◽  
Donato Angelino ◽  
Michele Tassotti ◽  
Daniele Del Rio ◽  
...  

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.


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