Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

2014 ◽  
Vol 10 (4) ◽  
pp. 821-828 ◽  
Author(s):  
Hua-Feng Yang ◽  
Song-Lei Wang ◽  
Shu-Juan Yu ◽  
Xin-An Zeng ◽  
Da Wen Sun
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

scholarly journals Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1561
Author(s):  
Yanjing Ge ◽  
Kai Li ◽  
Caifeng Xie ◽  
Yongshi Xu ◽  
Changrong Shi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Free Amino ◽  
Heterocyclic Compounds ◽  
Solid Phase Microextraction ◽  
Development Process ◽  
Reducing Sugars ◽  
Solid Phase ◽  
Sugarcane Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Dehydration Process

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

Rapid Contamination Detection in Validamycin A Production by HS-SPME/GC-MS

2020 ◽  
Vol 6 (3) ◽  
pp. 192-202
Author(s):  
Xiao-Mei Yu ◽  
Jing Jiang ◽  
Shang-Tian Yang ◽  
Wen-Wen Zhou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Detection Method ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Validamycin A ◽  
Sheath Blight Disease ◽  
Blight Disease ◽  
Antibiotic Fermentation

Background: Validamycin A (Val-A) is one of the most widely used agricultural antibiotics in East Asia especially for controlling rice sheath blight disease. Fermentation contamination of the industrial Val-A producing strain is a common occurrence. Methods: Fermentation culture of S. hygroscopicus 5008 has a special smell that could be distinguished from other tainted samples. The change of the volatiles in untainted and tainted samples was characterized using headspace solid phase microextraction (HS-SPME) combined with gas chromatography- mass spectrometry (GC-MS). Results: Seventy-one volatile compounds (including alkanes, amines, alcohols, esters, aldehydes and others) were identified and there were significant differences in the composition of volatiles among different samples. Principal component analysis (PCA) based on the GC-MS data was used to identify the important volatile compounds that contributed to the differentiation of the fermentation samples under different fermentation stages, as well as among different pollution species and fermentation media. Contamination could be discovered in time irrespective of the stage of fermentation and the contaminating bacteria in broth. Conclusion: It is the first report to detect contamination by volatile compounds in the antibiotic fermentation and it was proved that HS-SPME/GC-MS is an effective contamination detection method in Val-A production.

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 Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

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