scholarly journals Comparison of Volatile Compounds of Fresh Boletus edulis and B. pinophilus in Marmara Region of Turkey

2015 ◽  
Vol 43 (1) ◽  
pp. 192-195 ◽  
Author(s):  
Fuat BOZOK ◽  
Mozhgan ZARIFIKHOSROSHAHI ◽  
Ebru KAFKAS ◽  
Hatira TAŞKIN ◽  
Saadet BUYUKALACA
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Marmara Region ◽  
Boletus Edulis ◽  
Propenoic Acid ◽  
Edible Species ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Boletus edulis and B. pinophilus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three volatile compounds were determined with Headspace Solid-Phase Microextraction / Gas Chromatography / Mass Spectrometry (HS-SPME/GC/MS) in both B. edulis and B. pinophilus. 1-octen-3-ol (79.75), 2-octen-1-ol (13.18), 1-octen-3-one (2.52), (E)-2-octenal (1.21) in B. edulis and 1-octen-3-ol (55.97), 2-octen-1-ol (13.55), 3-octanone (7.43), (E)-2-octenal (6.79), 1-octen-3-one (5.80) and 1,7,7-trimethyl-heptan-2-one (2.04), 2-propenoic acid (1.95) and 1,3-octadiene (1.75) in B. pinophilus were identified as main volatile aroma compounds (%), respectively. The present study is the first report on the volatile constituents of B. edulis and B. pinophilus collected from Turkey.

scholarly journals Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi

2018 ◽  
Vol 6 (4) ◽  
pp. 486
Author(s):  
Fuat Bozok ◽  
Ebru Kafkas ◽  
Saadet Büyükalaca
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sequence Analysis ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
University Campus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

In this study, volatile aroma compounds of Suillus collinitus (Fr.) collected from Cukurova University Campus in Adana province of Turkey were determined experimenting two different extraction temperatures; 40ºC and 70ºC by Headspace Solid-Phase Microextraction/Gas Chromatography/Mass Spectrometry (HS-SPME/GC-MS). Before aroma analyses, mushroom samples collected were also identified molecularly by sequence analysis of the ITS rDNA gene region as well as morphotaxonomic characterization. At the end of study; 1-octen-3-ol (75.71 and 83.14%), 3-hexen-1-ol (5.59 and 6.14%), 2-octene (3.64 and 3.99%), xylene (3.21 and 3.53%), butylacetate (2.69 and 2.96%) and benzaldehyde (2.36 and 2.59%) were determined as major compounds in the 40ºC and 70ºC extraction temperatures, respectively. Besides, 19 compounds were identified at 40ºC while 16 aromatic compounds were found at 70ºC.

scholarly journals The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry

2020 ◽  
Vol 9 (2) ◽  
pp. 19-28
Author(s):  
Dragan Cvetković ◽  
Petra Stojilković ◽  
Jelena Zvezdanović ◽  
Jelena Stanojević ◽  
Ljiljana Stanojević ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Volatile Aroma ◽  
Fruit Spirits ◽  
Volatile Aroma Compounds

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase

2001 ◽  
Vol 7 (2) ◽  
pp. 131-139 ◽  
Author(s):  
R. G. Mariaca ◽  
E. Fernandez-Garcia ◽  
A. F. Mohedano ◽  
M. Nufiez
Keyword(s):  
Volatile Compounds ◽  
Cysteine Proteinase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Minor Components ◽  
Dynamic Headspace ◽  
Ewe's Milk ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds ◽  
Hard Cheese

A dynamic headspace technique (purge and trap) coupled to gas chromatography-mass spectrometry was used for the study of the volatile fraction of pasteurized ewe's milk cheese. The effect of the addition of the cysteine proteinase of Micrococcus sp. INIA 528 to milk on the formation of volatile aroma compounds in cheese was also evaluated. Forty-five compounds, in total, were identified, including hydrocarbons, alcohols, ketones, aldehydes, esters, terpenes and sulfur compounds. The abundance of most volatile compounds increased significantly (P < 0.05) with ripening time, except those of ethanol and 2,3-butanedione which decreased. Acetaldehyde and some minor components did not vary remarkably during ripening. Acetaldehyde, 2-methyl-I-butanal, 3-methyl-I-butanal, 2-propanol, 2-pentanone and 3-methyl-3-buten-1-ol were the only compounds affected by the addition of cysteine proteinase. The more extensive proteolysis in cheese with cysteine proteinase might have enhanced the formation of volatile compounds derived from amino acids, such as acetaldehyde, 2-methyl-1-butanal and 3-methyl-I-butanal, formed from threonine, isoleucine and leucine breakdown, respectively.

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