Temperature and Different Organs Create Volatile Profile Differences of Edible Gynura [Gynura bicolor (Roxb. ex Willd.) DC]

The volatile profile of the edible vegetable Gynura bicolor [Gynura bicolor (Roxb. ex Willd.) DC] was analyzed using gas chromatography-mass spectrometry (GC-MS). Isocaryophyllene (23.2%), α-pinene (16.8%), α-humulene (9.1%), β-pinene (7.3%), and copaene (7.0%) were identified as the major compounds in the leaves. In the stems, α-pinene (27.1%), β-pinene (13.0%), isocaryophyllene (7.8%), β-myrceneb (7.8%), 1-undecene (5.7%), and copaene (5.3%) were the main components. G. bicolor grows best at 25 °C. When cultivated at different temperatures (20 to 35 °C in incements of 5 °C), the volatile profiles shifted. The proportion of isocaryophyllene was lower at 20 °C than at the other temperatures. The relative amounts of α-pinene and α-humulene were highest at 20 °C, whereas copaene was highest at 35 °C. Principal component analysis (PCA) was used to explore the correlation between volatile compounds identified from the vegetative tissues and temperature treatments. It reveals the same trend with the previous statements and the first principal component (PC1) and the second principal component (PC2) explains up to 90% of the variance. Experimental results revealed that both temperature and vegetative organ correlate with the volatile emission profile of G. bicolor.

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Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

Applied Sciences ◽

10.3390/app11135855 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5855

Author(s):

Samantha Reale ◽

Valter Di Cecco ◽

Francesca Di Donato ◽

Luciano Di Martino ◽

Aurelio Manzi ◽

...

Keyword(s):

Solid Phase ◽

Principal Component ◽

Apium Graveolens ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Metabolites ◽

Chemical Components ◽

Volatile Profile ◽

Wild Type ◽

Multivariate Statistical ◽

Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

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Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽

10.3390/molecules26092604 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2604

Author(s):

Zhulin Wang ◽

Rong Dou ◽

Ruili Yang ◽

Kun Cai ◽

Congfa Li ◽

...

Keyword(s):

Octanoic Acid ◽

Solid Phase ◽

Principal Component ◽

Hexanoic Acid ◽

Morinda Citrifolia ◽

Gas Chromatography Mass Spectrometry ◽

Aroma Characteristics ◽

Volatile Profiles ◽

The Difference ◽

Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

Microorganisms ◽

10.3390/microorganisms8050628 ◽

2020 ◽

Vol 8 (5) ◽

pp. 628 ◽

Cited By ~ 5

Author(s):

Pasquale Russo ◽

Maria Tufariello ◽

Raffaela Renna ◽

Mariana Tristezza ◽

Marco Taurino ◽

...

Keyword(s):

Intraspecific Variability ◽

Starter Cultures ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

Glycerol Production ◽

Odor Thresholds ◽

Volatile Profiles ◽

The Impact ◽

Grape Musts ◽

Specific Impact

In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of ‘volatile’ phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography–mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.

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Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽

10.3390/foods10010083 ◽

2021 ◽

Vol 10 (1) ◽

pp. 83

Author(s):

Dong Han ◽

Chun-Hui Zhang ◽

Marie-Laure Fauconnier

Keyword(s):

Mass Spectrometry ◽

Volatile Compounds ◽

Sensory Evaluation ◽

Solid Phase ◽

Principal Component ◽

Soy Sauce ◽

Gas Chromatography Mass Spectrometry ◽

Water Salt ◽

Volatile Profiles ◽

Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

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Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

Journal of Dairy Research ◽

10.1017/s0022029907002804 ◽

2007 ◽

Vol 74 (4) ◽

pp. 468-477 ◽

Cited By ~ 12

Author(s):

Raffaella Di Cagno ◽

R Evan Miracle ◽

Maria De Angelis ◽

Fabio Minervini ◽

Carlo G Rizzello ◽

...

Keyword(s):

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Volatile Profile ◽

Mean Values ◽

Trained Panel ◽

Steam Distillation Extraction ◽

Almost All

Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.

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Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Cultivated on Agricultural and Agro-Industrial By-Products

Foods ◽

10.3390/foods10061287 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1287

Author(s):

Dimitra Tagkouli ◽

Georgios Bekiaris ◽

Stella Pantazi ◽

Maria Eleni Anastasopoulou ◽

Georgios Koutrotsios ◽

...

Keyword(s):

Solid Phase ◽

Methyl Esters ◽

Principal Component ◽

Pleurotus Eryngii ◽

Gas Chromatography Mass Spectrometry ◽

Pleurotus Species ◽

Strecker Aldehydes ◽

Volatile Profiles ◽

By Products ◽

Genetic Species

The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.

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Phytochemical and Yield Variation among Iranian Achillea millefolium Accessions

HortScience ◽

10.21273/hortsci11654-16 ◽

2017 ◽

Vol 52 (6) ◽

pp. 827-830 ◽

Cited By ~ 10

Author(s):

Mostafa Farajpour ◽

Mohsen Ebrahimi ◽

Amin Baghizadeh ◽

Mostafa Aalifar

Keyword(s):

Essential Oils ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Achillea Millefolium ◽

Natural Habitats ◽

Yield Variation ◽

Aerial Parts ◽

Germacrene D ◽

Main Components ◽

High Level

Chemical composition and essential oil yields from aerial parts of 31 Iranian Achillea millefolium accessions, each collected from their natural habitats of Iran and grown together in field conditions, were investigated. The concentrations of the hydro-distilled essential oils ranged from 0.03% to 0.39%. Gas chromatography–mass spectrometry (GC–MS) analysis revealed 50 compounds in the accessions. The main components of the essential oils in Iranian A. millefolium accessions varied in the following ranges: 1,8-Cineole, 1.2–19.8%; β-thujone, 0.4–55.3%; camphor, 0.6–25.5%; germacrene-D, 2–20.6%; trans-nerolidol, 0.4–48.1%; isospathulenol, 0.5–36%; and cubenol, 0.1–42.9%. According to cluster analysis, five chemotypes were obtained as 1,8-Cineole/trans-nerolidol, high cubenol, high germacrene-D/isospathulenol, high camphor/cubenol, and high 1,8-Cineole/ β-thujone/cubenol. The result of principal component analysis (PCA) indicated that germacrene-D and isospathulenol components were under more genetic control than the other main components. Results revealed a high level of variation of composition and yield of essential oils among the Iranian A. millefolium accessions.

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HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

Molecules ◽

10.3390/molecules26175425 ◽

2021 ◽

Vol 26 (17) ◽

pp. 5425

Author(s):

Yiwei Zhou ◽

Farhat Abbas ◽

Zhidong Wang ◽

Yunyi Yu ◽

Yuechong Yue ◽

...

Keyword(s):

Volatile Compounds ◽

Electronic Nose ◽

Ornamental Plants ◽

Principal Component ◽

Precise Determination ◽

Gas Chromatography Mass Spectrometry ◽

Pollinator Attraction ◽

Floral Fragrance ◽

Volatile Profiles ◽

Floral Volatile

Floral fragrance is one of the most important characteristics of ornamental plants and plays a pivotal role in plant lifespan such as pollinator attraction, pest repelling, and protection against abiotic and biotic stresses. However, the precise determination of floral fragrance is limited. In the present study, the floral volatile compounds of six Hedychium accessions exhibiting from faint to highly fragrant were comparatively analyzed via gas chromatography–mass spectrometry (GC–MS) and Electronic nose (E-nose). A total of 42 volatile compounds were identified through GC–MS analysis, including monoterpenoids (18 compounds), sesquiterpenoids (12), benzenoids/phenylpropanoids (8), fatty acid derivatives (2), and others (2). In Hedychium coronarium ‘ZS’, H. forrestii ‘Gaoling’, H. ‘Jin’, H. ‘Caixia’, and H. ‘Zhaoxia’, monoterpenoids were abundant, while sesquiterpenoids were found in large quantities in H. coccineum ‘KMH’. Hierarchical clustering analysis (HCA) divided the 42 volatile compounds into four different groups (I, II, III, IV), and Spearman correlation analysis showed these compounds to have different degrees of correlation. The E-nose was able to group the different accessions in the principal component analysis (PCA) corresponding to scent intensity. Furthermore, the pattern-recognition findings confirmed that the E-nose data validated the GC–MS results. The partial least squares (PLS) analysis between floral volatile compounds and sensors suggested that specific sensors were highly sensitive to terpenoids. In short, the E-nose is proficient in discriminating Hedychium accessions of different volatile profiles in both quantitative and qualitative aspects, offering an accurate and rapid reference technique for future applications.

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HS-SPME-GC–MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula

Plants ◽

10.3390/plants11020166 ◽

2022 ◽

Vol 11 (2) ◽

pp. 166

Author(s):

Dasha Mihaylova ◽

Aneta Popova ◽

Radka Vrancheva ◽

Ivayla Dincheva

Keyword(s):

Mass Spectrometry ◽

Volatile Compounds ◽

Prunus Persica ◽

Principal Component ◽

Hierarchical Cluster ◽

Balkan Peninsula ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

First Time

The volatile compounds of eight peach varieties (Prunus persica L.)—“Filina”, “Gergana”, “Ufo-4”, “July lady”, “Laskava”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”—growing in Bulgaria were analyzed for the first time. Gas chromatography–mass spectrometry (GC–MS) analysis and the HS-SPME technique revealed the presence of 65 volatile compounds; the main identified components were aldehydes, esters, and fatty acids. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative quantities of the identified volatile compounds depended on the studied peach variety. The results obtained could be successfully applied for the metabolic chemotaxonomy of peaches.

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Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity

Acta agriculturae Serbica ◽

10.5937/aaser2050171p ◽

2020 ◽

Vol 25 (50) ◽

pp. 171-177

Author(s):

Nenad Pavlović ◽

Milan Zdravković ◽

Jelena Mladenović ◽

Ratibor Štrbanović ◽

Jasmina Zdravković

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Low Temperatures ◽

Principal Component ◽

Vegetable Crops ◽

Average Content ◽

Organic Systems ◽

Conventional Production ◽

Different Temperatures ◽

Main Components

In order to popularise organically produced vegetables, two vegetable crops most commonly grown in organic systems in Serbia were studied. This research aimed at investigating differences in phytonutrient content between organically and conventionally produced beet and carrot, in fresh roots, juices pasteurised at different temperatures (70 and 90oC) and dried products. Multivariate analysis (principal component analysis) was used in order to determine the main components accounting for the highest variance, from both systems of production, according to the average content of phytonutrients in beet and carrot. The samples were divided into two clusters, one for carrot and one for beet, each containing two subgroups. The subclusters for beet were: I - BDO, BDC, BJ90C, and BJ90O - dried samples and juices pasteurised at 90oC, from both systems of production; and II - BFC, BFO, BJ70O and BJ70C - fresh beet and pasteurisation at low temperatures. The two sub-clusters for carrot were: I - CDO and CDC - dried samples; and II - pasteurised juices and fresh carrots from both systems of production. In this research, carrot was more stable for processing than beet, as determined for samples from the study area, from both systems of production and for the phytonutrients covered by this research.

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