γ-butyrolactone from the black stink bug: aethus indicus westwood (hemiptera: pentatomidae)

1984 ◽  
Vol 39 (3-4) ◽  
pp. 313-314 ◽  
Author(s):  
T. O. Olagbemiro ◽  
M. N. Khan ◽  
A. Mohammed
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Carbon Chain ◽  
Gas Chromatography Mass Spectrometry ◽  
Stink Bug ◽  
Scent Gland ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry

The volatile constituents of the black stink bug, Aethus indicus Westwood (Hemiptera: Pentatomidae) from Nigeria has been examined by combined gas chromatography- mass spectrometry. γ-Butyrolactone along with with several straight carbon-chain aliphatic materials have been identified in the scent gland complex

Volatile Constituents of the Ligarine Extract of Eupatoriurn odoraturn

2013 ◽  
Vol 726-731 ◽  
pp. 245-249
Author(s):  
Zhong Liang Sun ◽  
Feng Xia Liu ◽  
Xian Qun Luo ◽  
Yu Cang Zhang ◽  
Jing Xu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Radical Scavenging ◽  
Acid Methyl Ester ◽  
Eicosatrienoic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Constituents ◽  
Aerial Parts ◽  
Chromatography Mass Spectrometry ◽  
Main Components

Eupatoriurn odoratumaerial parts were extracted with ligarine and the volatile constituents isolated were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Volatile constituents were isolated from the ground aerial parts ofE. odoratumby ligarine extraction and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). As a result, a total of fifteen compounds represented all of the extract were identified, amongst nine of fifteen compounds were sesquiterpenes. Esters and sesquiterpenes were found to compose three major chemotype accounted for 58.58% and 30.80% of the constituents, respectively. The main components was demonstrated to be dibutyl phthalate (39.73%), 11,14,17-eicosatrienoic acid, methyl ester (13.20%), (S)-spiro [4.nona-1,6-diene (6.80%), 1,2-benzenedicarboxylic acid, bis (2-methylpropyl) ester (5.65%) andcis-Z-α-bisabolene epoxide (5.56%). In addition, some pharmaceutical components such as α-cadinol and germacrene D were discovered. Antioxidant activity of the extract was assessed by the free radical scavenging (DPPH). The study offers theoretic basis for pharmaceutical utilization of the medicinal plantE. odoratum.

scholarly journals Volatile Constituents of the Leaves of Kalanchoe pinnata From the Venezuelan Andes

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984270
Author(s):  
Ysbelia Obregón-Díaz ◽  
Alida Pérez-Colmenares ◽  
Karelys Obregón-Alarcón ◽  
Rosa Aparicio-Zambrano ◽  
Luis Rojas-Fermín ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry ◽  
Kalanchoe Pinnata

The essential oil from the leaves of Kalanchoe pinnata (Lam.) Pers. (Crassulaceae), collected in the Venezuelan Andes, was obtained by hydrodistillation and its composition determined by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Nineteen compounds were identified, representing 95.2% of the oil. The most abundant components were α-curcumene (44.7%), 1-octen-3-ol (18.1%), β-curcumene (4.9%), and β-caryophyllene (3.7%).

scholarly journals Volatile constituents of Cunila polyantha (Lamiaceae) fr.om .costa Rica. A rich source of menthone

1969 ◽  
pp. 377-379
Author(s):  
José F. Cicció ◽  
Luis J. Poveda
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Costa Rica ◽  
Volatile Oil ◽  
Rich Source ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry

The constituents of the volatile oil of Cunila polyantha from Dota, Costa Rica, were investigated using coupled gas chromatography-mass spectrometry (GC-MS) analyses. Menthone (63%), pulegone (14%), P-caryophyllene (4.5%) and 3-octanyl acetate (3%) were found to be the major constituents of the volatile oil.

scholarly journals Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1385 ◽  
Author(s):  
Dong Han ◽  
Si Mi ◽  
Chun-Hui Zhang ◽  
Juan Li ◽  
Huan-Lu Song ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Electronic Nose ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.

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