scholarly journals Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

2013 ◽  
Vol 41 (1) ◽  
pp. 122 ◽  
Author(s):  
Hatira TAŞKIN
Keyword(s):  
Acid Methyl Ester ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Carbamic Acid ◽  
Butanoic Acid ◽  
Acid Methyl ◽  
Headspace Gas ◽  
Volatile Aroma ◽  
Aroma Components ◽  
Volatile Aroma Compounds

This study was conducted at the Horticulture Department of Çukurova University, Adana, Turkey, in 2010 to determine the volatile aroma compounds of Morchella mushroom. Fresh samples of Morchella esculenta (Sample 1) and Morchella elata (Sample 2) were collected from Çanakkale (Sample 1) and Mersin (Sample 2) provinces in Turkey in the spring of 2010. Volatile aroma compounds were analyzed by headspace gas chromatography mass spectrometry (HS-GC/MS). A total of 31 aroma compounds were identified in the 2 analyzed samples: 7 alcohols, 7 esters, 7 ketones, 3 acids, 2 aldehydes, 1 terpene, phenol, 1-propanamine, geranyl linalool, and quinoline. Seventeen aroma components were identified in Sample 1, and 18 compounds were found in Sample 2. Phenol was determined as the major aroma compound in both Sample 1 and Sample 2, at 50.888% and 58.293% content, respectively. Alcohols, especially 1-octen-3-ol, were detected as the second major aroma components in Sample 1 and Sample 2, at 15.500% and 5.660% content, respectively. Carbamic acid, methyl ester was found only in Sample 1, at 11.379% content. The aroma components detected in the two samples differed. 1-Octadecanol; cyclooctylalcohol; trans-2-undecen-1-ol; butanoic acid, butyl ester (CAS); carbamic acid, methyl ester; 2-ethylhexyl-2-ethylhexanoate; phthalic acid, decyl isobutyl ester; 2,2,4-trimethyl-1,3-pentanediol diisobutyrate; decanal; nonanal; 7,9-di-tert-butyl-1-oxaspiro(4.5)deca-6,9-diene-2,8-dione; 2,5-cyclohexadiene-1,4-dione; 2,6-bis(1,1-dimethylethyl); and trans-alpha-bisabolene were detected only in Sample 1. Ethanol; silanediol, 2-methylaminoethanol; L-alanine, ethyl ester; carbonic acid, dodecyl isobutyl ester; acetic acid; butanoic acid; 2,3,4H-pyran-4-one; 5,9-undecadien-2-one; cyclooctene; 2-cyclopenten-1-one; 1-propanamine; geranyl linalool; and quinoline were determined only in Sample 2.

scholarly journals Gyromitra Mantarının Uçucu Aroma Bileşenlerinin Tepe Boşluğu Gaz Kromotografisi Kütle Spektroskopisi (HS-GC/MS) Tekniği ile Belirlenmesi

2013 ◽  
Vol 1 (1) ◽  
pp. 8
Author(s):  
Hatıra Taşkın ◽  
Gökhan Baktemur ◽  
Ebru Kafkas ◽  
Saadet Büyükalaca
Keyword(s):  
Acetic Acid ◽  
Acid Methyl Ester ◽  
Aroma Compounds ◽  
Carbamic Acid ◽  
Carcinogenic Effect ◽  
Acid Methyl ◽  
Headspace Gas ◽  
Volatile Aroma ◽  
Poisonous Mushrooms ◽  
Volatile Aroma Compounds

Gyromitra is one of the poisonous mushrooms with being evaluated as edible mushrooms in Turkey and in many countries. This study was performed to determine volatile aroma compounds of Gyromitra collected from Turkey at Horticulture Department of Çukurova University, Adana-Turkey in 2011. Gyromitra mushroom samples collected from Adana province of Turkey were used as material. Volatile aroma compounds were determined using Headspace Gas Kromotografi Mass Spectrometry (HS-GC/MS) technique. Twenty-four different volatile aroma compounds were detected in this study. Phenol was identified as the major aroma component at 47.10% content. This compound was followed with Carbamic acid methyl ester (14.12%), Acetic acid (4.47%), 1-Octen-3-ol (4.14%) and Acetaldehyde (4.10%). Phenol is an antioxidant compound and it has anti-carcinogenic effect. 1-Octen-3-ol is an alcohol which commonly found in mushroom. Acetic acid and Acetaldehyde are poisonous compounds. Although high number of phenol and 1-Octen-3-ol in Gyromitra fungus is displayed as flavor and significant in terms of health, containing toxic compounds such as acetic acid and the acid aldehyde raises the risk factors in exhaustion.

scholarly journals Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood. Results Volatile aroma compounds were putatively identified using gas chromatography-mass spectrometry (GC–MS). Our results show that the profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. On the basis of a heatmap dendrogram, these aroma compounds clustered into seven groups. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate; propanoic acid, hexyl ester; propanoic acid, hexyl ester; hexanoic acid, hexyl ester; acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included hexanal; 2-hexenal; octanal; (E)-2-octenal; nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may volatile regulate biosynthesis. Conclusions Our initial study facilitates a better understanding of the volatile compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

scholarly journals Transcriptome and Metabolite Profiling Analyses Provide Insight Into Volatile Aroma Compounds of the Apple Cultivar ‘Ruixue’ and Its Parents During Fruit Development

2020 ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yana Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background: Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.Results: Volatile aroma compounds were identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the aroma profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate, propanoic acid, hexyl ester, propanoic acid, hexyl ester, hexanoic acid, hexyl ester, acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included 2-hexenal, 2-hexenal, octanal, (E)-2-octenal, nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may regulate aroma biosynthesis. Conclusions: Our initial study facilitates a better understanding of the volatile aroma compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

scholarly journals Transcriptome and metabolite profiling analyses provide insight into volatile aroma compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

2020 ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background: Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.Results: Volatile aroma compounds were identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the aroma profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate, propanoic acid, hexyl ester, propanoic acid, hexyl ester, hexanoic acid, hexyl ester, acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included 2-hexenal, 2-hexenal, octanal, (E)-2-octenal, nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may regulate aroma biosynthesis. Conclusions: Our initial study facilitates a better understanding of the volatile aroma compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

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