scholarly journals Volatiles from Syzygium paniculatum Fruit

2013 ◽  
Vol 8 (1) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Clara E. Quijano-Célis ◽  
Daniel Echeverri-Gil ◽  
Yinet Ruiz ◽  
Jorge A. Pino
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solvent Extraction ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Volatile Constituents ◽  
Flame Ionization ◽  
Fruit Composition ◽  
Total Composition

The volatile compounds of Syzygium paniculatum Banks ex Gaertn. fruit were isolated by simultaneous distillation-solvent extraction and analyzed by gas chromatography-flame ionization detectection and gas chromatography-mass spectrometry. A total of 155 volatile constituents were identified, accounting for 24.5 mg/kg of the fruit composition. Major compounds were α-pinene (32.8% of the total composition), (Z)-β-ocimene (21.8%), limonene (6.9%), and α- terpineol (5.1%), indicating that the volatile composition of the fruit is more rich in terpenes.

scholarly journals Volatile Metabolites in Liverworts of Ecuador

Metabolites ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 92 ◽  
Author(s):  
Eduardo Valarezo ◽  
Oswaldo Tandazo ◽  
Kathia Galán ◽  
Jandry Rosales ◽  
Ángel Benítez
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Caryophyllene Oxide ◽  
Ionization Detector ◽  
Volatile Metabolites ◽  
Flame Ionization ◽  
Germacrene D

Volatile metabolites from Frullania brasiliensis Raddi, Herbertus juniperoideus (Sw.) Grolle, Leptoscyphus hexagonus (Nees) Grolle, and Syzygiella anomala (Lindenb. & Gottsche) Steph collected in the south of Ecuador were investigated. Volatile secondary metabolites were extracted by hydrodistillation and analyzed by gas chromatography/flame ionization detector (GC/FID) and Gas chromatography/Mass spectrometry (GC/MS). Sixty-seven volatile compounds were identified in the four species, which represent between 80.12–90.17% of the total chemical composition. The major components were τ-muurolol (32.14%) and Germacrene-D (11.98%) in the essential oil of F. brasiliensis, bicyclogermacrene (18.23%), and Caryophyllene oxide (15.29%) in the oil of H. juniperoideus, Cabreuva oxide D (33.77%) and Elemol (18.55%) in the oil of Leptoscyphus hexagonus, and Silphiperfola-5,7(14)-diene (25.22%) and Caryophyllene oxide (8.98%) in the oil of Syzygiella anomala. This is the first report on volatile compounds for the species Herbertus juniperoideus, Leptoscyphus hexagonus, and Syzygiella anomala.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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

Foods ◽  
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.

scholarly journals Volatile Constituents of Three Piper Species from Vietnam

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001
Author(s):  
Le D. Hieu ◽  
Tran M. Hoi ◽  
Tran D. Thang ◽  
Isiaka A. Ogunwande
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Compositions ◽  
Flame Ionization Detection ◽  
Volatile Oils ◽  
Benzyl Benzoate ◽  
Volatile Constituents ◽  
Flame Ionization ◽  
Germacrene D ◽  
Leaf Oil

The chemical compositions of the essential oils obtained by hydrodistillation of three Piper plants grown in Vietnam are reported. The analysis was achieved by means of gas chromatography with flame ionization detection (GC-FID) and gas chromatography coupled with mass spectrometry (GC-MS). The main constituents of the leaf oil of Piper majusculum Blume were β-caryophyllene (20.7%), germacrene D (18.6%) and β-elemene (11.3%). The quantitatively significant compounds of the volatile oils of P. harmandii C. DC were sabinene (leaves, 14.5%; stems, 16.2%), benzyl benzoate (leaves, 20.0%; stems, 29.40%) and benzyl salicylate (leaves, 14.1%; stems, 24.3%). Also, α-cadinol (17.0%) was identified in large proportion in the leaf oil. However, sabinene (leaves, 17.9%; stems, 13.5%), benzyl benzoate (leaves, 20.5%; stems, 32.5%) and β-eudesmol (leaves, 13.8%; stems, 8.4%) were the main constituents of P. brevicaule C. DC. This is the first report on the volatile constituents of both P. harmandii and P. brevicaule.

scholarly journals Aroma retention during drying of caja-umbu fruit pulp

2018 ◽  
Author(s):  
Narendra Narain ◽  
Anderson Santos Fontes ◽  
Maria Terezinha Santos Leite-Neta ◽  
Patricia Nogueira Matos ◽  
Hannah Caroline Santos Araújo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Spray Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Different Temperatures

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed  that the powder dried at  140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

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