scholarly journals Identification of Floral Fragrances and Analysis of Fragrance Patterns in Herbaceous Peony Cultivars

2018 ◽  
Vol 143 (4) ◽  
pp. 248-258 ◽  
Author(s):  
Chaowei Song ◽  
Qi Wang ◽  
Jaime A. Teixeira da Silva ◽  
Xiaonan Yu
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Hierarchical Cluster ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Herbaceous Peony ◽  
Phenylethyl Alcohol ◽  
Evaluation Scores ◽  
Flower Fragrance ◽  
First Time

Thirty herbaceous peony (section Paeonia of the genus Paeonia) cultivars were divided into four groups (no fragrance, light fragrance, medium fragrance, or intense fragrance) based on their sensory evaluation scores. Using dynamic headspace sampling (DHS) and automatic thermal desorption–gas chromatography/mass spectrometry (ATD-GC/MS), 130 volatile organic components were detected in these 30 cultivars and a total of 72 compounds were identified as scent components. The main compounds were phenylethyl alcohol, β-caryophyllene, linalool, (R)-citronellol, and nerol. Selecting α-pinene as the standard, the volatile components of these cultivars were quantitatively analyzed. By combining the sensory evaluation scores and the results of quantitative analysis, we found that ‘Going Bananas’, ‘Cream Delight’, ‘Zhu Sha Pan’, ‘Qiao Ling’, ‘Duchess de Nemours’, and ‘Yang Fei Chu Yu’ displayed an intense fragrance and, thus, had relatively high commercial value for the flower fragrance industry. ‘Red Magic’, ‘Joker’, ‘Fairy Princess’, ‘Lovely Rose’, ‘Carina’, and ‘Etched Salmon’ were excluded from the hierarchical cluster of aromatic compounds and the analysis of fragrance patterns because of the low amount of fragrance they released and poor sensory evaluation results. Based on a cluster analysis, assessment of the major aromatic compounds, and the results of sensory evaluation, the remaining 24 cultivars were divided into five fragrance patterns for the first time: woody scent [cluster I (major fragrance β-caryophyllene)], fruity scent [cluster II (phenylethyl alcohol)], lily scent [cluster III (linalool)], rose scent {cluster IV [(R)-citronellol]}, and an orange blossom scent [cluster V (nerol)].

scholarly journals Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3628
Author(s):  
Hui Ni ◽  
Qing-Xiang Jiang ◽  
Ting Zhang ◽  
Gao-Ling Huang ◽  
Li-Jun Li ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Sensory Evaluation ◽  
Freeze Drying ◽  
Interaction Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Phenylethyl Alcohol ◽  
White Tea ◽  
Simultaneous Distillation Extraction

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

Identification by Gas Chromatography-Mass Spectrometry of 150 Compounds in Propolis

1991 ◽  
Vol 46 (1-2) ◽  
pp. 111-121 ◽  
Author(s):  
W. Greenaway ◽  
J. May ◽  
T. Scaysbrook ◽  
F. R. Whatley
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Alcoholic Extract ◽  
Headspace Volatiles ◽  
Chromatography Mass Spectrometry ◽  
First Time

Abstract Propolis was analyzed by gas chromatography-mass spectrometry for both its headspace volatiles and for the less volatile components of its alcoholic extract (propolis balsam). 181 peaks were located of which 171 representing 150 compounds were identified, including 28 identified in propolis for the first time. The majority of compounds were typical of poplar bud exudate.

scholarly journals An Analysis of Volatile Components of the Liverworts Dumortiera hirsuta subsp. hirsuta and Dumortiera hirsuta subsp. nepalensis (Dumortieraceae) from Panama and Taxonomic Observations on the Species

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Armando A. Durant-Archibold ◽  
Noris Salazar Allen ◽  
Anette Garrido ◽  
Jose Gudiño Ledezma ◽  
Mahabir P. Gupta
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chemical Markers ◽  
Headspace Solid Phase Microextraction ◽  
First Time

We report for the first time the chemical composition of volatile components (VOCs) of two subspecies, D. hirsuta subsp. hirsuta and D. hirsuta subsp. nepalensis, of the liverwort Dumortiera hirsuta from Panama by using headspace-solid phase microextraction-gas chromatography-mass spectrometry in order to assess distinguishing markers between the two species. Forty VOCs were identified in total for both subspecies. Of these, 34 are reported for the first time in D. hirsuta. Furthermore, both subspecies showed clear differences in the type and amount of VOCs. The major compounds in D. hirsuta subsp. hirsuta were α-gurjunene, β-selinene, α-guaiene, α-humulene and β-caryophyllene; while in D. hirsuta subsp. nepalensis were ledene, α-gurjunene, β-caryophyllene and α-guaiene, respectively. Two oxygenated sesquiterpenes, globulol and nerolidol, could be considered as possible distinguishing chemical markers between these two subspecies. We conclude that both morphotypes of D. hirsuta are chemically different.

scholarly journals Chemical Profiling of Volatile Components of the Gametophyte and Sporophyte Stages of the Hornwort Leiosporoceros dussii (Leiosporocerotaceae) From Panama by HS-SPME-GC-MS

2019 ◽  
Vol 14 (8) ◽  
pp. 1934578X1986887
Author(s):  
Anette Garrido ◽  
Jose Gudiño Ledezma ◽  
Armando A. Durant-Archibold ◽  
Noris Salazar Allen ◽  
Juan Carlos Villarreal A ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Constituents ◽  
Gas Chromatography Mass Spectrometry ◽  
Bornyl Acetate ◽  
Volatile Components ◽  
Chemical Markers ◽  
Chemical Profiling ◽  
Volatile Organic ◽  
First Time

We report for the first time the chemical profiling of volatile organic compounds (VOCs) of gametophyte and sporophyte life stages of Leiosporoceros dussii, from Panama by using headspace-solid phase microextraction-gas chromatography-mass spectrometry in order to assess distinguishing chemical markers between the male and female gametophytes, and sporophytes of this hornwort. A total of 27 VOCs were identified in L. dussii. Furthermore, the gametophyte and sporophyte showed clear differences in the type and amount of VOCs. The main constituents of L. dussii female thalli were menthacamphor (17.8%), hexanol (12.3%), and menthyl acetate (12.3%), while the major compounds of the male thalli were hexanol (25.3%), β-ionone (21.1%), benzeneacetaldehyde (17.6%), and β-cyclocitral (14.0%). The main VOCs of the sporophytes were hexanal (19.3%), β-cyclocitral (17.6%), 2-nonenal (15.8%), hexanol (12.5%), and β-ionone (10.2%). Unique compounds found in the female thalli were 3-pentanone, 3-octenol, nonanol, estragole, and menthyl acetate, and in the male thalli were methyl heptenone, nonanal, neoisomenthol, and bornyl acetate. Isomenthol, thymol, isomenthol acetate, and β-methylnaphthalene were only found in the sporophyte. The characteristic VOCs identified in L. dussii suggest a difference between the chemical constituents of L. dussii and other hornworts species. The presence of simple VOCs when compared with compounds previously characterized in another hornwort genera may support the distinct genetic nature of this species.

scholarly journals Volatile Components of Selected Liverworts, and Cytotoxic, Radical Scavenging and Antimicrobial Activities of Their Crude Extracts

2010 ◽  
Vol 5 (9) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Ismiarni Komala ◽  
Takuya Ito ◽  
Yasuyuki Yagi ◽  
Fumihiro Nagashima ◽  
Yoshinori Asakawa
Keyword(s):  
Mass Spectrometry ◽  
Antimicrobial Activity ◽  
Aromatic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Scavenging Activity ◽  
Crude Extracts

Crude extracts of the Tahitian liverworts Mastigophora Diclados and Frullania sp., the Indonesian Frullania sp., Dumortiera hirsuta and Marchantia sp., and the Japanese Porella perrottetiana were investigated chemically by using gas chromatography-mass spectrometry (GC-MS). All extracts contained various volatile sesqui- and diterpenoids and a few aromatic compounds. The Tahitian M. diclados and Frullania sp., and the Indonesian Frullania sp. exhibited cytotoxic activity against HL-60 and KB cell lines. The extracts of the Tahitian M. diclados and the Indonesian Marchantia sp. showed radical scavenging activity, whereas the crude extracts of the Tahitian M. diclados and Frullania sp., and the Indonesian Frullania and Marchantia sp. showed antimicrobial activity against Staphylococcus aureus and Bacillus subtilis.

scholarly journals Unifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2487
Author(s):  
Marinos Xagoraris ◽  
Foteini Chrysoulaki ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Solid Phase ◽  
Sample Volume ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Volatile Components ◽  
Equilibration Time ◽  
Optimum Conditions ◽  
Organoleptic Characteristics ◽  
First Time

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while ethyl 4-methoxybenzoate is reported for the first time in honey. Then, an experimental design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Additionally, a validation test set reinforces the above methodology investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds. This study could provide a good basis for future recognition of monofloral autumn heather honey.

scholarly journals Comparison of Volatile Oil between the Fruits of Amomum villosum Lour. and Amomum villosum Lour. var. xanthioides T. L. Wu et Senjen Based on GC-MS and Chemometric Techniques

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1663 ◽  
Author(s):  
Hui Ao ◽  
Jing Wang ◽  
Lu Chen ◽  
Shengmao Li ◽  
Chunmei Dai
Keyword(s):  
Chemical Constituents ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Volatile Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Bornyl Acetate ◽  
Volatile Components ◽  
Volatile Oils ◽  
Chemometric Techniques ◽  
Amomum Villosum

Fructus Amomi (FA) is usually regarded as the dried ripe fruit of Amomum villosum Lour. (FAL) or Amomum villosum Lour. var. xanthioides T. L. Wu et Senjen (FALX.). However, FAL, which always has a much higher price because of its better quality, is often confused with FALX. in the market. As volatile oil is the main constituent of FA, a strategy combining gas chromatography–mass spectrometry (GC-MS) and chemometric approaches was applied to compare the chemical composition of FAL and FALX. The results showed that the oil yield of FAL was significantly higher than that of FALX. Total ion chromatography (TIC) showed that cis-nerolidol existed only in FALX. Bornyl acetate and camphor can be considered the most important volatile components in FAL and FALX., respectively. Moreover, hierarchical cluster analysis (HCA) and principal component analysis (PCA) successfully distinguished the chemical constituents of the volatile oils in FAL and FALX. Additionally, bornyl acetate, α-cadinol, linalool, β-myrcene, camphor, d-limonene, terpinolene and borneol were selected as the potential markers for discriminating FAL and FALX. by partial least squares discrimination analysis (PLS-DA). In conclusion, this present study has developed a scientific approach to separate FAL and FALX. based on volatile oils, by GC-MS combined with chemometric techniques.

scholarly journals Endemic Balkan Parsnip Pastinaca Hirsuta: The Chemical Profile of Essential Oils, Headspace Volatiles and Extracts

2015 ◽  
Vol 10 (4) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Snežana Č. Jovanović ◽  
Olga P. Jovanović ◽  
Goran M. Petrović ◽  
Gordana S. Stojanović
Keyword(s):  
Essential Oils ◽  
Hierarchical Cluster ◽  
Volatile Components ◽  
Chemical Profile ◽  
Flowering Stage ◽  
Headspace Volatiles ◽  
Similarity Relations ◽  
Fruiting Stage ◽  
Agglomerative Hierarchical Cluster Analysis ◽  
First Time

The present study for the first time reports the chemical composition of the endemic Balkan parsnip Pastinaca hirsuta Pančić essential oil and headspace (HS) volatiles, obtained from fresh roots, stems, flowers and fruits, as well as fresh fruits n-hexane and diethyl ether extracts. According to GC-MS and GC-FID analyses, β-Pinene was one of the major components of the root and stem HS volatiles (50.6–24.1%). ( E)-β-Ocimene was found in a significant percentage in the stem and flowers HS volatiles (31.6–57.3%). The most abundant constituent of the fruit HS, flower and fruit essential oils and both extracts was hexyl butanoate (70.5%, 31.1%, 80.4%, 47.4% and 52.7%, respectively). Apiole, accompanied by myristicin and ( Z)-falcarinol, make up over 70% of the root essential oils. γ-Palmitolactone was the major component of the stem essential oils (51.9% at the flowering stage and 45.7% at the fruiting stage). Beside esters as dominant compounds, furanocoumarins were also identified in extracts. (Dis)similarity relations of examined plant samples were also investigated by the agglomerative hierarchical cluster analysis. The obtained results show there is difference in the composition of volatile components from different plant organs, while the stage of growth mainly affects the quantitative volatiles composition.

scholarly journals The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3120 ◽  
Author(s):  
Yu-Shu Zhang ◽  
Gang Du ◽  
Yu-Ting Gao ◽  
Li-Wen Wang ◽  
Dan Meng ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Red Wine ◽  
Sensory Properties ◽  
The Other ◽  
Aroma Profile ◽  
Volatile Analysis ◽  
Evaluation Scores ◽  
Hue Angle

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

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

Plants ◽  
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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