scholarly journals Volatile Characterization of Major Apricot Cultivars of Southern Xinjiang Region of China

2015 ◽  
Vol 140 (5) ◽  
pp. 466-471 ◽  
Author(s):  
Jian-rong Feng ◽  
Wan-peng Xi ◽  
Wen-hui Li ◽  
Hai-nan Liu ◽  
Xiao-fang Liu ◽  
...  
Keyword(s):  
High Performance ◽  
Solid Phase ◽  
Principal Component ◽  
Prunus Armeniaca ◽  
Least Squares Regression ◽  
Aroma Characteristics ◽  
Pca Method ◽  
Gas Chromatography Mass Spectroscopy ◽  
High Level

The characterization of aroma of the 14 main apricot (Prunus armeniaca L.) cultivars in Xinjiang was evaluated using high-performance solid-phase microextraction (HP-SPME) with gas chromatography-mass spectroscopy (GC-MS). A total of 208 volatiles that include 80 esters, 25 aldehydes, 15 terpenes, 21 ketones, 39 alcohols, 27 olefins, and 1 acid were identified from these cultivars. The compounds propyl acetate, 3-methyl-1-butanol acetate, (Z)-3-hexen-1-ol acetate, d-limonene, β-linalool, hexanal, hexyl acetate, butyl acetate, β-myrcene, ethyl butanoate, and β-cis-ocimene were the major compounds responsible for aroma in these cultivars. GC-MS results showed that Kuchexiaobaixing, Guoxiyuluke, and seven other cultivars were characterized by a high level of esters and were considered to be fruity apricot aroma. ‘Luotuohuang’ and ‘Heiyexing’ accumulate high levels of terpenes and exhibited an outstanding floral aroma. Higher levels of alcohols and aldehydes were observed in ‘Danxing’, ‘Sumaiti’, and ‘Kumaiti’. The latter are considered green aroma cultivars. These three types of cultivars with different aroma characteristics can be significantly differentiated by using the principal component analysis (PCA) method. The contributions of volatiles to the apricot aroma were assessed by using the partial least squares regression (PLSR) model. Esters, terpenes, and C6 components were shown to be responsible for the fruity, floral, and green character of fresh apricots, respectively.

Characterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars

2013 ◽  
Vol 93 (5) ◽  
pp. 923-931 ◽  
Author(s):  
Haiping Xin ◽  
Benhong Wu ◽  
Haohao Zhang ◽  
Caiyun Wang ◽  
Jitao Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Principal Component ◽  
Osmanthus Fragrans ◽  
Cultivar Groups ◽  
Linalool Oxide ◽  
Gas Chromatography Mass Spectroscopy ◽  
Cis And Trans ◽  
In Cis

Xin, H., Wu, B., Zhang, H., Wang, C., Li, J., Yang, B. and Li, S. 2013. Characterization of volatile compounds in flowers from four groups of sweet osmanthus ( Osmanthus fragrans ) cultivars. Can. J. Plant Sci. 93: 923–931. Headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectroscopy (GC-MS) were used to characterize the volatiles in flowers of four cultivar groups of sweet osmanthus (Osmanthus fragrans Lour.), including Thunbergii, Latifolius, Aurantiacus and Semperflorens Groups. A total of 72 volatiles were identified. Volatile compounds and their relative contents varied among the four groups or cultivars within each group. Briefly, β-ionone, cis-linalool oxide (furan), trans-linalool oxide (furan) and linalool were the most common volatiles in tested cultivars, while (E)-2-hexenal, (Z)-3-hexen-1-ol and hexanal were abundant in several cultivars. Principal component analysis showed that the Aurantiacus Group was rich in cis- and trans-linalool oxide (furan), whereas the Latifolius group had high levels of (E)-2-hexenal and (Z)-3-hexen-1-ol. Our results contribute to our understanding of the volatile composition and content in flowers from different osmanthus groups and will facilitate development of new osmanthus cultivars to meet requirements of the food and fragrance industries.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

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

Molecules ◽  
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.

scholarly journals Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Saad Ibrahim Yousif ◽  
Mustafa Bayram ◽  
Songul Kesen
Keyword(s):  
Durum Wheat ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Raw Materials ◽  
Production Method ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Production Techniques ◽  
Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

scholarly journals Percepción de los entrenadores de alto rendimiento de atletismo: caracterización de su perfil polifacético (Perception of high performance track and field coaches: characterization of their multifaceted profile)

Retos ◽  
2015 ◽  
pp. 42-47
Author(s):  
Angeles Filgueira Perez
Keyword(s):  
High Performance ◽  
Target Population ◽  
Track And Field ◽  
Personal Qualities ◽  
High Level ◽  
Almost All ◽  
Methodological Aspects ◽  
The Ideal

En el presente estudio se ha tratado de obtener una aproximación al perfil ideal del entrenador de alto rendimiento en atletismo. En el mundo del deporte de alta competición, el entrenador debe desarrollar funciones de maestro, técnico y líder, lo cual hace difícil delimitar sus competencias (conocimientos, habilidades y cualidades personales). Por tanto, la principal motivación de este trabajo es establecer el papel que debe desempeñar el entrenador para la preparación física, técnica, táctica, psicológica y moral del deportista de alto nivel. Para ello, se ha considerado como población objeto de estudio al conjunto de entrenadores de alto rendimiento que en el momento de la investigación estuviesen activo, ya que interesaba realizar este estudio desde su propia perspectiva. Los datos recogidos forman parte de una investigación más amplia, llevada a cabo mediante encuesta, para la que se diseñó un cuestionario de 78 preguntas en el que se abarcaban tres temas: el perfil del entrenador y del deportista, así como la figura del formador de entrenadores en el Practicum. En este trabajo nos centramos en el primer tema y el análisis de la información obtenida nos permite concluir que la que práctica totalidad de los entrenadores de atletismo consideran necesario dominar con precisión los aspectos técnico-metodológicos. Además, consideran que su ética profesional debe estar regida por los principios de autonomía y beneficencia, de modo que valores como la honestidad y la justicia deben primar en el desarrollo de sus funciones.Abstract: In the current study, we have tried to get an approximation of the ideal profile of high performance coaches in athletics. In the high-level sports world, the coach must develop the role of teacher, technician and leader,  which makes it difficult to delimit  his/her competencies (knowledge, skills and personal qualities). Therefore, the main motivation of this work is to define the role that the coach plays in relation  to the physical, technical, tactical, psychological and moral preparation of elite athletes. Keeping this aim as an objective, we have considered as the target population the high performance coaches who are active at the time of the investigation, since we were interested  in knowing their own perspective. The data that was collected is a part of a wider investigation, conducted by a survey, for which we designed a questionnaire of 78 questions divided on three topics: the profile of the coach and the athlete, as well as the figure of the coach educator in the Practicum. In this work, we focus on the first topic and the analysis of the information that we obtained allows us to conclude that almost all the track and field coaches find it necessary to dominate the technical and methodological aspects. They also consider that professional ethics must be governed by the principles of autonomy and care that values   like honesty and justice must prevail in the performance of their work.

scholarly journals High Level Design of a Flexible PCA Hardware Accelerator Using a New Block-Streaming Method

Electronics ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 449
Author(s):  
Mohammad Amir Mansoori ◽  
Mario R. Casu
Keyword(s):  
High Performance ◽  
Principal Component ◽  
Hardware Acceleration ◽  
Design Flow ◽  
Hardware Accelerator ◽  
Field Programmable ◽  
Point Solution ◽  
Active Research ◽  
High Level ◽  
Many Core

Principal Component Analysis (PCA) is a technique for dimensionality reduction that is useful in removing redundant information in data for various applications such as Microwave Imaging (MI) and Hyperspectral Imaging (HI). The computational complexity of PCA has made the hardware acceleration of PCA an active research topic in recent years. Although the hardware design flow can be optimized using High Level Synthesis (HLS) tools, efficient high-performance solutions for complex embedded systems still require careful design. In this paper we propose a flexible PCA hardware accelerator in Field-Programmable Gate Arrays (FPGA) that we designed entirely in HLS. In order to make the internal PCA computations more efficient, a new block-streaming method is also introduced. Several HLS optimization strategies are adopted to create an efficient hardware. The flexibility of our design allows us to use it for different FPGA targets, with flexible input data dimensions, and it also lets us easily switch from a more accurate floating-point implementation to a higher speed fixed-point solution. The results show the efficiency of our design compared to state-of-the-art implementations on GPUs, many-core CPUs, and other FPGA approaches in terms of resource usage, execution time and power consumption.

scholarly journals Chemical Fingerprint of ‘Oblačinska’ Sour Cherry (Prunus cerasus L.) Pollen

Biomolecules ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 391 ◽  
Author(s):  
Fotirić Akšić ◽  
Gašić ◽  
Dabić Zagorac ◽  
Sredojević ◽  
Tosti ◽  
...  
Keyword(s):  
High Performance ◽  
Amperometric Detection ◽  
Principal Component ◽  
Sour Cherry ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Array Detector ◽  
Coumaric Acid ◽  
Chemical Fingerprint ◽  
High Level

The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different ‘Oblačinska’ sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography–diode array detector–tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied ‘Oblačinska sour cherry’ clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

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