scholarly journals Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin

2014 ◽  
Vol 79 (8) ◽  
pp. 927-939 ◽  
Author(s):  
Erhan Sulejmani ◽  
Vesna Rafajlovska ◽  
Onur Guneser
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Geographical Origin ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Biochemical Processes ◽  
Geographical Regions ◽  
Volatile Profiles ◽  
Low Levels

In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds? distribution.

scholarly journals Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1166
Author(s):  
Veronica Lolli ◽  
Animesh Acharjee ◽  
Donato Angelino ◽  
Michele Tassotti ◽  
Daniele Del Rio ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Multivariate Statistical ◽  
Espresso Coffee ◽  
Volatile Profiles ◽  
Few Data ◽  
Selection Of

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

scholarly journals Method for characterization of volatile organic compounds in the diet of Centris analis (Hymenoptera, Apidae, Centridini) immatures

2020 ◽  
Vol 9 (10) ◽  
pp. e5069108880
Author(s):  
Paulo Herbesson Pereira de Sousa ◽  
Cláudia Inês da Silva ◽  
Breno Magalhães Freitas ◽  
Tigressa Helena Rodrigues Soares ◽  
Isac Gabriel Abrahao Bomfim ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Lower Number ◽  
Deionized Water ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Organic

This study tested three types of Solid-Phase Microextraction fibers in developing a method to extract volatile organic compounds present in the diet of immature Centris analis. Samples were placed in glass vials with metal lids and added with 3g NaCl and 8 ml deionized water. Extraction and characterization were carried out using a Headspace – Solid Phase Microextraction (HS-SPME) with Gas Chromatography – Mass Spectrometry, and the three types of fibers were polydimethylsiloxane (PDMS), divinylbenzene/ carboxen/ polydimethylsiloxane (DVB/CAR/PDMS) and carboxen/ polydimethylsiloxane (CAR/PDMS). Each type of fiber was exposed to volatiles for 30 min and analyzed in a chromatograph Agilent GC-MS equipped with a quadrupole detector (MSD 5977A), containing a HP-5MS (30 m x 0.25 mm x 0.25 µm) column and Helium as the carrier gas (1 ml.min-1). The CAR / PDMS fiber favored the extraction of volatile compounds to semi-volatile compounds, followed by DVB / CAR / PDMS, while PDMS presented a lower number of extracted compounds, which can be attributed to its apolar nature. The volatile compounds identified in the diet included alcohols, aldehydes, esters, ketones, and terpenes. The SPME technique has proven effective in the extraction of volatile organic compounds from immature of Centris analis diet, being the CAR/PDMS the most suitable fiber for this.

scholarly journals Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

2018 ◽  
Author(s):  
Pannipa Janta ◽  
Chadin Kulsing ◽  
Thumnoon Nhujak
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Headspace Solid Phase Microextraction ◽  
Before And After

Gas chromatography-olfactometry/mass spectrometry coupled with headspace-solid phase microextraction (HS-SPME/GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients. Using HS-SPME with a 50/30 µm DVB/CAR/PDMS fiber and an extraction temperature of 40 °C for 50 min along with an HP-5MS capillary column, 101 peaks in the HS-SPME/GC-MS chromatogram of Tom Yum soup were detected, and 96 compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds in Tom Yum soup were found after the cooking process. Furthermore, odor descriptions of the eighteen aroma compounds in Tom Yum soup, along with the odor ingredient sources, were also obtained.

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