scholarly journals COMPOSITION ANALYSIS OF OTD AND CTC BLACK TEAS (Camellia sinensis) FOR THE VOLATILE PROFILE DIFFERENTIATION BY HS-SPME/GC-MS

2016 ◽  
Vol 54 (4) ◽  
pp. 483
Author(s):  
Hoang Quoc Tuan ◽  
Nguyen Duy Thinh ◽  
Nguyen Thi Minh Tu
Keyword(s):  
Geographical Origin ◽  
Solid Phase ◽  
Principal Component ◽  
Composition Analysis ◽  
Volatile Profile ◽  
Gas Chromatograph ◽  
Volatile Profiles ◽  
Volatile Flavour ◽  
And Cluster Analysis ◽  
Gas Chromatograph Mass Spectrometry

A total of fourteen different commercial brands of black teas including Orthodox (OTD) teas and Crush Tear Curl (CTC) teas were collected at different markets with origin from 07 countries, and their volatile flavour compounds (VFC) were compared by analyses, using headspace solid-phase micro-extraction coupled with gas chromatograph mass spectrometry (HS-SPME/GC-MS). Among the 60 volatiles identified, terpenes (10.28%-59.88% PAR), ketones (1.85%-22.02% PAR) and esters (3.13%-418% PAR) represented the most abundant compounds. The result showed that the number of volatile compounds detected in the aromas of CTC teas were lower than in orthodox tea. Furthermore, the low contents of aldehydes and alcohols in the volatile profile of CTC tea in comparison with OTD tea, while the content of esters in the CTC teas is higher than those of OTD teas were found.  Both teas, Orthodox tea and CTC tea, could be classified base on volatile profiles analysis by carrying out principal component analysis (PCA) and cluster analysis.  The data presented in this studied also suggest that, for geographical origin of teas, Terpene Index can be used as a means of discrimination.

scholarly journals Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

2021 ◽  
Vol 11 (13) ◽  
pp. 5855
Author(s):  
Samantha Reale ◽  
Valter Di Cecco ◽  
Francesca Di Donato ◽  
Luciano Di Martino ◽  
Aurelio Manzi ◽  
...  
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Apium Graveolens ◽  
Gas Chromatography Mass Spectrometry ◽  
Bioactive Metabolites ◽  
Chemical Components ◽  
Volatile Profile ◽  
Wild Type ◽  
Multivariate Statistical ◽  
Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometric (GC-MS) analysis of volatile profiles during the stir-frying process of malt

2016 ◽  
Vol 8 (7) ◽  
pp. 1699-1704 ◽  
Author(s):  
Yao Xu ◽  
Xia Zhou ◽  
Dayong Zhang ◽  
Zelun Lan ◽  
Yun Zhang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Mass Spectrometric ◽  
Volatile Profile ◽  
Headspace Solid Phase Microextraction ◽  
Frying Process ◽  
Ms Analysis ◽  
Volatile Profiles ◽  
The Relationship

The purpose of this study was to analyze the relationship between volatile profile variations of malt and its stir-fried forms, so as to sum up odor changes in the stir-frying process.

scholarly journals Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 347
Author(s):  
Hao Zhang ◽  
Haiming Chen ◽  
Wenzhu Wang ◽  
Wenxiao Jiao ◽  
Wenxue Chen ◽  
...  
Keyword(s):  
Logistic Model ◽  
Solid Phase ◽  
Principal Component ◽  
Maximum Level ◽  
Aroma Compounds ◽  
Second Stage ◽  
Marker Substances ◽  
Volatile Profiles ◽  
Three Stages

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the ‘odor intensity’ of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r2) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

scholarly journals Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 445 ◽  
Author(s):  
Niculina M. Mădaş ◽  
Liviu A. Mărghitaş ◽  
Daniel S. Dezmirean ◽  
Victorita Bonta ◽  
Otilia Bobiş ◽  
...  
Keyword(s):  
Geographical Origin ◽  
Solid Phase ◽  
Chromatographic Determination ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Sulphur Compounds ◽  
Physico Chemical ◽  
Acacia Honey ◽  
Value Determination

Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.

scholarly journals Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 488-495 ◽  
Author(s):  
Alibabić Vildana ◽  
Oraščanin Melisa ◽  
Vahčić Nada
Keyword(s):  
Bosnia And Herzegovina ◽  
Geographical Origin ◽  
Principal Component ◽  
Characteristic Parameters ◽  
Al Content ◽  
Physico Chemical ◽  
Acacia Honey ◽  
Pca Method ◽  
And Cluster Analysis ◽  
Sensory Parameters

Principal component analysis (PCA) and cluster analysis (CA) were used to define the geographical origin of three types of monofloral (chestnut, linden, and acacia), two types of multifloral (meadow and mixed), and forest honey produced over two consecutive harvest seasons in the Una-Sana Canton (Bosnia and Herzegovina), which is geographically divided into eight sub-regions. Statistical analysis was applied to the measurement of physico-chemical and sensory parameters, as well as micro- and macronutrient (K, Na, Mg, Zn, Fe, Mn, and Al) content, along with some heavy metals (Cd, Pb, and As). Using the PCA method the characteristic parameters for all eight sub-regions were determined, while the CA grouping method was used to determine the characteristic parameters for six sub-regions. Chestnut honey is predominantly found in Cazin, chestnut and linden honey in Bosanska Krupa, chestnut and acacia honey in Bužim, acacia honey in Sanski Most, mixed honey in Velika Kladuša and forest honey in Ključ.

scholarly journals Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Cultivated on Agricultural and Agro-Industrial By-Products

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1287
Author(s):  
Dimitra Tagkouli ◽  
Georgios Bekiaris ◽  
Stella Pantazi ◽  
Maria Eleni Anastasopoulou ◽  
Georgios Koutrotsios ◽  
...  
Keyword(s):  
Solid Phase ◽  
Methyl Esters ◽  
Principal Component ◽  
Pleurotus Eryngii ◽  
Gas Chromatography Mass Spectrometry ◽  
Pleurotus Species ◽  
Strecker Aldehydes ◽  
Volatile Profiles ◽  
By Products ◽  
Genetic Species

The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.

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