Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
Author(s):  
Fredy Van Wassenhove ◽  
Patrick Dirinck ◽  
Georges Vulsteke ◽  
Niceas Schamp
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Apium Graveolens ◽  
Volatile Components ◽  
Two Dimensional ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Wide Range ◽  
Gas Chromatographic Method ◽  
Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

scholarly journals Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 75
Author(s):  
Alexandra Nanou ◽  
Athanasios Mallouchos ◽  
Efstathios Z. Panagou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Volatile Components ◽  
Propanoic Acid ◽  
Qualitative Composition ◽  
Organoleptic Characteristics ◽  
Increasing Trend ◽  
Volatile Profiles ◽  
Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

scholarly journals Single-Laboratory Validation of a Gas Chromatographic Method of Direct Determination of Volatile Compounds in Spirit Drinks: Need for an Improved Interlaboratory Study

2019 ◽  
Vol 102 (2) ◽  
pp. 669-672 ◽  
Author(s):  
Siarhei V Charapitsa ◽  
Svetlana N Sytova ◽  
Anton L Korban ◽  
Lidia N Sobolenko
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Internal Standard ◽  
Direct Determination ◽  
Relative Bias ◽  
Interlaboratory Study ◽  
Detector Response ◽  
Gas Chromatographic Method ◽  
Single Laboratory

Abstract Background: The quality and safety control of an alcoholic drink is mainly the establishment of its chemical content, particularly the quantity of volatile compounds. Objective: A single-laboratory validation of a gas chromatographic method of direct determination of volatile compounds in spirit drinks was conducted. The discussed method applies ethanol, the major volatile component of an alcoholic beverage, as an internal standard. Possible algorithms of method validation based on interlaboratory study were proposed and described. Methods: Seven standard solutions of the following volatile compounds were prepared gravimetrically in 40% (v/v) water–ethanol solution: acetaldehyde, methyl acetate,ethyl acetate, methanol, 2-propanol, 1-propanol, isobutanol, 1-butanol, and isoamylol. Each sample wasmeasured with the proposed method 30 times in repeatability conditions. Results: Flame ionization detector response was linearly correlated with assigned concentrations at a range of 2 to5000 mg/L of absolute alcohol (AA) with coefficients of determination (R2)more than 0.995 for all analyzed components. Repeatability (RSDr ≤ 4.5%; RSDr ≤ 2.0%), reproducibility (RSDR ≤ 5.0%; RSDR ≤ 2.0%), and trueness (relative bias ≤ 2.6%; relative bias ≤ 1.4%) were obtained for low (10–25 mg/L AA for methanol and 2–10 for othervolatiles) and high (25–5000 mg/L AA for methanol and 10–5000 for other volatiles) ranges of concentrations, correspondingly. Conclusions: The method increases the reliability of measurements and eliminates manual proceduresof internal standard addition into both calibrationstandard solutions and spirit drinks.

Two‐dimensional gas chromatographic method for direct determination of formalin

2019 ◽  
Vol 2 (6) ◽  
pp. 210-215
Author(s):  
Kalsang Tharpa ◽  
Makarand Diwakar ◽  
Sudha Tantry ◽  
Kola S. Naidu ◽  
A. D. Rosa ◽  
...  
Keyword(s):  
Chromatographic Method ◽  
Direct Determination ◽  
Two Dimensional ◽  
Gas Chromatographic Method

scholarly journals Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1422
Author(s):  
Jiyoon Cha ◽  
Young-Wook Chin ◽  
Jun-Young Lee ◽  
Tae-Wan Kim ◽  
Hae Won Jang
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Control Groups ◽  
Study Results ◽  
Wide Range ◽  
And Control

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

scholarly journals Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1276
Author(s):  
Cátia Martins ◽  
Tiago Brandão ◽  
Adelaide Almeida ◽  
Sílvia M. Rocha
Keyword(s):  
Gas Chromatography ◽  
Food System ◽  
Volatile Components ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Chemical Structures ◽  
Volatile Metabolites ◽  
Multidimensional Gas Chromatography ◽  
Wide Range ◽  
Lager Beer

Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.

scholarly journals Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Daisuke Suzuki ◽  
Yuko Sato ◽  
Hiroshi Kamasaka ◽  
Takashi Kuriki ◽  
Hirotoshi Tamura
Keyword(s):  
Volatile Compounds ◽  
Edible Oils ◽  
Solid Phase ◽  
Coconut Oil ◽  
Edible Oil ◽  
Aroma Compounds ◽  
Volatile Components ◽  
Virgin Coconut Oil ◽  
Liquid Liquid Extraction ◽  
Wide Range

Abstract Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

scholarly journals Composition of Essential Oil from Seeds and Cones of Abies Alba

2010 ◽  
Vol 5 (8) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Anna Wajs ◽  
Justyna Urbańska ◽  
Ewa Zaleśkiewicz ◽  
Radosłtaw Bonikowski
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Abies Alba ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Volatile Constituents ◽  
Monoterpene Hydrocarbons ◽  
Cone Scale

The volatile composition of Abies alba Mill. seeds and cone scales has been studied, leading to the determination of 90 volatile constituents. The major component of the seed essential oil was (-)-limonene (about 70%), while that of the cone scale oil was α-pinene (57%). Monoterpene hydrocarbons were predominant in both oils, but the quantitative and qualitative composition of the volatile compounds was specific for each part of the tree.

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