scholarly journals Composition and diurnal variation of floral scent emission in Rosa rugosa Thunb. and Tulipa gesneriana L.

2020 ◽  
Vol 18 (1) ◽  
pp. 1030-1040
Author(s):  
Lu Yang ◽  
Xiang Liao ◽  
Ping Cheng ◽  
Zhi-Gang Zhang ◽  
Hong Li
Keyword(s):  
Diurnal Variation ◽  
Methylene Chloride ◽  
Floral Scent ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rosa Rugosa ◽  
Tulipa Gesneriana ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Main Components

AbstractThis study was aimed to explore the composition and diurnal variation analyses of floral scent emission from Rosa rugosa Thunb. and Tulipa gesneriana L. The floral scent from the fresh flower were collected at different time points (9:00, 12:00, 15:00, 18:00, and 21:00) using dynamic headspace collection and were analyzed using autothermal desorber-gas chromatography/mass spectrometry (ATD-GC/MS). The results showed that a total of 62 volatile flavor compounds were detected from Rosa rugosa Thunb and a total of 70 volatile flavor compounds were detected from Tulipa gesneriana L. They were identified with eight functional categories: alcohols, fatty hydrocarbons, terpenes, aldehydes, ketones, esters, and other substances. The total release amount first decreased, and then increased with time, and arrived at the lowest at 15:00. The release amounts of different categories present distinct change patterns. Among the components, phenylethyl alcohol, citronellol, methylene chloride, hexane, and acetone showed relatively higher release amounts and were thought as the main components in floral scent of Rosa rugosa Thunb. Alpha-Farnesene, ethanol, pentadecane, beta-ocimene, longifolene, caryophyllene, and acetone showed relatively higher release amounts and were thought as the main components in floral scent of Tulipa gesneriana L. Research of roses and tulips in aromatic in the garden provides a theoretical basis and research and improvement of the aroma components of aroma.

Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS

2011 ◽  
Vol 140 ◽  
pp. 258-262
Author(s):  
Yu Ping Liu ◽  
Zhi Wei Miao ◽  
Jun Kai Yang ◽  
Wei Guan ◽  
Bao Guo Sun
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Dimethyl Disulfide ◽  
Ethyl Benzoate ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Simultaneous Distillation Extraction ◽  
Aroma Characteristics

The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.

scholarly journals Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

2018 ◽  
Vol 192 ◽  
pp. 03044
Author(s):  
Jittimon Wongsa ◽  
Vilai Rungsardthong ◽  
Tamaki Yasutomo
Keyword(s):  
Starter Culture ◽  
Acid Ethyl Ester ◽  
Soluble Solids ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Varieties ◽  
Total Soluble Solids ◽  
Volatile Flavor Compounds ◽  
Glutinous Rice ◽  
Volatile Flavor

Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72°Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.

Analysis of Volatile Compounds in Bean Sprout by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

2011 ◽  
Vol 396-398 ◽  
pp. 1570-1574 ◽  
Author(s):  
Yong Zuo ◽  
Shuai Ju ◽  
Li Ping Liu ◽  
Yang Li ◽  
Hui Xie
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Chromatography Mass Spectrometry ◽  
Volatile Flavor ◽  
Simultaneous Distillation Extraction ◽  
Bean Sprouts

Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts

scholarly journals GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3155 ◽  
Author(s):  
Hui Tang ◽  
Jin-Kui Ma ◽  
Lin Chen ◽  
Li-Wen Jiang ◽  
Jing Xie ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Isobutyric Acid ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Headspace Solid Phase Microextraction ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.

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