scholarly journals Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

2012 ◽  
Vol 32 (1) ◽  
pp. 76-83 ◽  
Author(s):  
Jorge Antonio Pino ◽  
Clara Elizabeth Quijano
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Prunus Domestica ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Diethyl Sulfide ◽  
Hexenyl Acetate ◽  
Octyl Acetate ◽  
Odor Thresholds ◽  
Simultaneous Distillation Extraction

Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). The analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. According to the results of SDE-GC-MS, SPME-GC-MS and OAV, ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, (E)-β-ionone, Γ-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, Γ-decalactone, butyl acetate, limonene, propyl acetate, Δ-decalactone, diethyl sulfide, (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, Γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol are characteristic odor active compounds in fresh plums since they showed concentrations far above their odor thresholds.

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

2016 ◽  
Vol 12 (4) ◽  
pp. 323-332 ◽  
Author(s):  
Yali Dang ◽  
Zhu Liu ◽  
Xianfeng Gao ◽  
Xinchang Gao ◽  
Jinxuan Cao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Active Compounds ◽  
Technological Potential ◽  
Simultaneous Distillation Extraction ◽  
Olfactory Detection ◽  
Jinhua Ham ◽  
Flavor Profile

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

scholarly journals Identification of Odor Active Compounds in Physalis peruviana L.

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 245 ◽  
Author(s):  
Małgorzata A. Majcher ◽  
Magdalena Scheibe ◽  
Henryk H. Jeleń
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Active Regions ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Physalis Peruviana ◽  
Ethyl Butanoate ◽  
Ethyl Octanoate ◽  
Quantitative Results

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.

scholarly journals Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

2020 ◽  
Vol 10 (24) ◽  
pp. 8928
Author(s):  
Irena Budić-Leto ◽  
Iva Humar ◽  
Jasenka Gajdoš Kljusurić ◽  
Goran Zdunić ◽  
Emil Zlatić
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Alternative Methods ◽  
Hexyl Acetate ◽  
Ethyl Hexanoate ◽  
Sun Drying ◽  
Dried Grapes ◽  
Precise Knowledge ◽  
Linalool Oxide ◽  
In Cis

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.

scholarly journals Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 763
Author(s):  
So-Yeon Kim ◽  
So Young Kim ◽  
Sang Mi Lee ◽  
Do Yup Lee ◽  
Byeung Kon Shin ◽  
...  
Keyword(s):  
Glycine Max ◽  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Butyl Acetate ◽  
Solid Phase ◽  
Multivariate Data ◽  
Partial Least Square ◽  
Ethyl Hexanoate ◽  
Score Plot

Soybean (Glycine max) is a major crop cultivated in various regions and consumed globally. The formation of volatile compounds in soybeans is influenced by the cultivar as well as environmental factors, such as the climate and soil in the cultivation areas. This study used gas chromatography-mass spectrometry (GC-MS) combined by headspace solid-phase microextraction (HS-SPME) to analyze the volatile compounds of soybeans cultivated in Korea, China, and North America. The multivariate data analysis of partial least square-discriminant analysis (PLS-DA), and hierarchical clustering analysis (HCA) were then applied to GC-MS data sets. The soybeans could be clearly discriminated according to their geographical origins on the PLS-DA score plot. In particular, 25 volatile compounds, including terpenes (limonene, myrcene), esters (ethyl hexanoate, butyl butanoate, butyl prop-2-enoate, butyl acetate, butyl propanoate), aldehydes (nonanal, heptanal, (E)-hex-2-enal, (E)-hept-2-enal, acetaldehyde) were main contributors to the discrimination of soybeans cultivated in China from those cultivated in other regions in the PLS-DA score plot. On the other hand, 15 volatile compounds, such as 2-ethylhexan-1-ol, 2,5-dimethylhexan-2-ol, octanal, and heptanal, were related to Korean soybeans located on the negative PLS 2 axis, whereas 12 volatile compounds, such as oct-1-en-3-ol, heptan-4-ol, butyl butanoate, and butyl acetate, were responsible for North American soybeans. However, the multivariate statistical analysis (PLS-DA) was not able to clearly distinguish soybeans cultivated in Korea, except for those from the Gyeonggi and Kyeongsangbuk provinces.

scholarly journals Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 415 ◽  
Author(s):  
Kung ◽  
Chen ◽  
Chao ◽  
Wu ◽  
Lin ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Simultaneous Distillation Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

scholarly journals Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

2015 ◽  
Vol 45 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Gilberto Costa Braga ◽  
Adna Prado ◽  
Jair Sebastião da Silva Pinto ◽  
Severino Matias de Alencar
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fruit Juice ◽  
Solid Phase ◽  
Sample Volume ◽  
Passion Fruit ◽  
Static Headspace ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Yellow Passion Fruit

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

scholarly journals Volatiles from Magnolia grandiflora Flowers: Comparative Analysis by Simultaneous Distillation-Extraction and Solid Phase Microextraction

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700
Author(s):  
Disnelys Báez ◽  
Jorge A. Pino ◽  
Diego Morales
Keyword(s):  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Oil ◽  
Headspace Solid Phase Microextraction ◽  
Magnolia Grandiflora ◽  
Germacrene D ◽  
Simultaneous Distillation Extraction

The composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Magnolia grandiflora growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were obtained by SDE and SPME, respectively. β-Pinene (10.5%), geraniol (7.4%) and germacrene D (6.2%) were the main constituents of the volatile oil isolated by SDE, while (E)-β-ocimene (24.6%), geraniol (18.9%), β-elemene (11.2%) and germacrene D (9.9%) were the most abundant in the headspace of the flowers, respectively.

scholarly journals Volatiles from Michelia champaca Flower: Comparative analysis by Simultaneous Distillation-Extraction and Solid Phase Microextraction

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700
Author(s):  
Disnelys Báez ◽  
Diego Morales ◽  
Jorge A. Pino
Keyword(s):  
Comparative Analysis ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Oil ◽  
Methyl Benzoate ◽  
Main Constituent ◽  
Simultaneous Distillation Extraction ◽  
Michelia Champaca

The chemical composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Michelia champaca growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were identified by SDE and SPME, respectively, with 1,8-cineole (22.8%) as the main constituent in the volatile oil isolated by SDE, and methyl benzoate (30.3%), indole (16.6%) and β-elemene (10.4%) the major components detected by SPME.

Sign in / Sign up

Export Citation Format

Share Document