scholarly journals Study of compositions of musks in different types secreted by forest musk deer (Moschus berezovskii)

PLoS ONE ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. e0245677
Author(s):  
Tianxiang Zhang ◽  
Weijiang Jin ◽  
Shuang Yang ◽  
Yimeng Li ◽  
Meishan Zhang ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Steroid Hormone ◽  
Musk Deer ◽  
Organic Components ◽  
Volatile Organic ◽  
Different Types ◽  
Nonpolar Organic ◽  
Nmds Analysis ◽  
Amino Acid Concentrations

Musk is a secretion of the forest musk deer (Moschus berezovskii). Normal musk is a brown solid secretion with a light fragrance. In this study, abnormal types of musk, namely, white and black musks, were discovered during the musk collection process. Researchers have long been concerned with the components of musk. Herein, GC-MS, headspace solid-phase microextraction (HS-SPME), and nonmetric multidimensional scaling (NMDS) were used to analyze the nonpolar organic components, volatile organic components, and sample similarities among different musks, respectively. Abundant steroid hormones and proteins were also found in the musk. The steroid hormone concentrations were detected using a radioimmunoassay (RIA). Proteins in the samples were hydrolyzed and the amino acids concentrations were detected. The steroid hormone and amino acid concentrations in white musk were significantly lower than in normal and black musks (p<0.05). The components were subjected to NMDS analysis to understand the differences in components among different types of musk, with the results suggesting that white musk was different from normal and black musks.

scholarly journals Volatile Organic Components from Fresh Non-edible Basidiomycetes Fungi

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Marisa Piovano ◽  
Juan A. Garbarino ◽  
Elizabeth Sánchez ◽  
Manuel E. Young
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Organic Components ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.

scholarly journals Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6219
Author(s):  
Lixia Sheng ◽  
Yinan Ni ◽  
Jianwen Wang ◽  
Yue Chen ◽  
Hongsheng Gao
Keyword(s):  
Solid Phase ◽  
Economic Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Solid Phase Micro Extraction ◽  
Ripe Fruit ◽  
Volatile Organic ◽  
Different Types ◽  
Aroma Components

The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.

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