scholarly journals Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach

2021 ◽  
Vol 78 (1) ◽  
pp. 88
Author(s):  
Ramona Maria POPA ◽  
Sonia SOCACI ◽  
Anca FĂRCAŞ ◽  
Carmen Maria SOCACIU
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Food ◽  
Statistical Tool ◽  
Tea Tree ◽  
Strong Concern ◽  
Metabolomic Approach

The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly due to antioxidant and antibacterial properties. Meanwhile the authenticity and safety of essential oils is a strong concern.  Comparative signatures of six genuine, essential oils (Thyme, Juniperus, Oregano, Tea tree, Clove and Cinnamon) was obtained by Gas chromatography coupled with Mass Spectrometry, using a metabolomic approach, by an updated statistical tool available online Metaboanalyst 5.0. The key-molecules of each oil were identified and the multivariate analysis combined with correlation heatmaps reflected the predictability of around 15 putative biomarkers, such as thymol and p-cymene for Thyme, α-pinene, β-myrcene and sabinene for Juniperus, carvacrol for Oregano, terpinene derivatives for Tea tree, eugenol, eugenol acetate for Clove, cinnamaldehyde for Cinnamon.  Since these oils are used frequently as ingredients in food supplements and food flavors, this study offers an accurate evaluation and interpretation of the authenticity of these oils based on biomarker identification, easy to be done also from food matrices. The adulteration of similar commercial oils, of synthetic or degraded specimens is also possible using this model.

scholarly journals Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

2020 ◽  
Vol 9 (2) ◽  
pp. 36
Author(s):  
Marguerite Niyibituronsa ◽  
Arnold Nola Onyango ◽  
Svetlana Gaidashova ◽  
Samuel Imathiu ◽  
Zhang Ming ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Growth Inhibition ◽  
Essential Oils ◽  
Fungal Growth ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Food ◽  
Sensory Acceptability ◽  
Chromatography Mass Spectrometry ◽  
Fungal Growth Inhibition

Essential oils are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. However, not much has been done on their use in soymilk. The aim of the study is to determine the compounds of five essential oils by GC-MS and their effect on fungal growth inhibition and sensory acceptability of soymilk. The components of the essential oils of five spices, namely citronella, basil, cinnamon, eucalyptus and mint were analysed by gas chromatography-mass spectrometry (GC-MS). The minimum inhibitory concentration (MIC) of the essential oils was tested on the fungus Aspergillus flavus 3.4408 on PDA (agar dilution method). Sensory evaluation of soymilk flavored with the essential oils of citronella, basil and mint at different concentrations was done by ten member panelists using a 9-point hedonic scale. The main compound for basil was eugenol 83.26%. Cinnamon contained cinnamaldehyde (97.3%). The main compounds in citronella (Cymbopogon nardus) were limonene (38.51%), citronellal (30.29%). Eucalyptus (Eucalyptus globulus) essential oil mainly contained eucalyptol/cineole (76.70%), and Mint (Mentha arvensis): Menthol 42.72%, Menthone 25.72%. The MICs of citronella, basil, cinnamon, eucalyptus and mint were 5-10 µl/ml, 0.5-1 µl/ml, ≤0.1 µl/ml, >>10 µl/ml and 10-20 µl/ml, respectively. Thus, cinnamon was the most effective in inhibiting fungal growth, while eucalyptus was the least effective. These essential oils improved the soymilk flavor. Mint was the most preferred flavor, followed by citronella and basil. Thus, essential oils especially mint and citronella can be used for improving acceptability of soymilk at low concentration.

scholarly journals Suppression of Linalool Acetate Production in Lavandula x intermedia

2009 ◽  
Vol 4 (11) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Amy Desautels ◽  
Kamal Biswas ◽  
Alexander Lane ◽  
Astrid Boeckelmann ◽  
Soheil S. Mahmoud
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Gas Chromatography Mass Spectrometry ◽  
Major Constituent ◽  
Improved Method ◽  
Acetate Production ◽  
Essential Oil Production ◽  
Sensitive Method

Linalool acetate, one of the major constituent of several essential oils, is heat-labile and decomposes upon exposure to the high injector temperature during gas chromatography. Here we report the development of an improved method for detection of this compound by gas chromatography mass spectrometry (GCMS) using cold on-column injection of the sample. By using this sensitive method, it has been demonstrated that a lavandin (L.x intermedia) mutant accumulates trace quantities of linalool acetate and camphor and higher amounts of cineole and borneol compared to its parent. This plant, which very likely carries a point mutation in one or more of the genes involved in essential oil production, provides a unique tool for investigating regulation of essential oil biogenesis in plants.

scholarly journals Metabolomic Approach for Discrimination of Cultivation Age and Ripening Stage in Ginseng Berry Using Gas Chromatography-Mass Spectrometry

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3837 ◽  
Author(s):  
Seong-Eun Park ◽  
Seung-Ho Seo ◽  
Eun-Ju Kim ◽  
Dae-Hun Park ◽  
Kyung-Mok Park ◽  
...  
Keyword(s):  
Machine Learning ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Random Forest ◽  
Gas Chromatography Mass Spectrometry ◽  
Learning Approach ◽  
Ripening Stage ◽  
Ripening Stages ◽  
Machine Learning Approach ◽  
Metabolomic Approach

The purpose of this study was to analyze metabolic differences of ginseng berries according to cultivation age and ripening stage using gas chromatography-mass spectrometry (GC-MS)-based metabolomics method. Ginseng berries were harvested every week during five different ripening stages of three-year-old and four-year-old ginseng. Using identified metabolites, a random forest machine learning approach was applied to obtain predictive models for the classification of cultivation age or ripening stage. Principal component analysis (PCA) score plot showed a clear separation by ripening stage, indicating that continuous metabolic changes occurred until the fifth ripening stage. Three-year-old ginseng berries had higher levels of valine, glutamic acid, and tryptophan, but lower levels of lactic acid and galactose than four-year-old ginseng berries at fully ripened stage. Metabolic pathways affected by different cultivation age were involved in amino acid metabolism pathways. A random forest machine learning approach extracted some important metabolites for predicting cultivation age or ripening stage with low error rate. This study demonstrates that different cultivation ages or ripening stages of ginseng berry can be successfully discriminated using a GC-MS-based metabolomic approach together with random forest analysis.

scholarly journals Essential oil Composition of Ficus Benjamina (Moraceae)and Irvingia Barteri (Irvingiaceae)

2012 ◽  
Vol 7 (12) ◽  
pp. 1934578X1200701 ◽  
Author(s):  
Isiaka A. Ogunwande ◽  
Razaq Jimoh ◽  
Adedoyin A. Ajetunmobi ◽  
Nudewhenu O. Avoseh ◽  
Guido Flamini
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Essential Oil Composition ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Composition ◽  
Ficus Benjamina ◽  
Germacrene D ◽  
Leaf Oil

Essential oils obtained by hydrodistillation of leaves of two Nigerian species were analyzed for their constituents by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The leaf oil of Ficus benjamina L. (Moraceae), collected during the day, contained high contents of α-pinene (13.9%), abietadiene (9.7%), cis-α-bisabolene (8.2%) and germacrene-D-4-ol (8.4%), while the night sample was dominated by germacrene-D-4-ol (31.5%), 1,10-di- epi-cubenol (8.8%) and hexahydrofarnesylacetone (8.3%). This could be a possible indication of differences in emissions of volatiles by F. benjamina during the day and night. The main compounds of Irvingia barteri Hook. f. (Irvingiaceae) were β-caryophyllene (17.0%), (E)-α-ionone (10.0%), geranial (7.6%), (E)-β-ionone (6.6%) and β-gurjunene (5.1%).

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