scholarly journals Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)

2013 ◽  
Vol 6 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Lukáš Žemlička ◽  
Peter Fodran ◽  
Emil Kolek ◽  
Nadežda Prónayová
Keyword(s):  
Puerto Rico ◽  
Volatile Compounds ◽  
Mass Spectra ◽  
Relative Concentration ◽  
Organic Food ◽  
Ananas Comosus ◽  
Methyl Hexanoate ◽  
Geographical Regions ◽  
Gas Chromatography Mass Spectroscopy ◽  
Flavor Profile

Abstract Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.

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 Odor-active volatile compounds in preterm breastmilk

2021 ◽  
Author(s):  
Mariana Muelbert ◽  
Laura Galante ◽  
Tanith Alexander ◽  
Jane E. Harding ◽  
Chris Pook ◽  
...  
Keyword(s):  
Gestational Diabetes ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
List Type ◽  
Maternal Characteristics ◽  
Medium Chain ◽  
Lactation Stage ◽  
Cephalic Phase

Abstract Background Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM. We investigated whether maternal or infant characteristics are associated with the profile of volatile compounds in preterm BM. Methods Using solid-phase microextraction coupled with gas chromatography/mass spectrometry, we analyzed volatile compounds in 400 BM samples collected from 170 mothers of preterm infants. Results Forty volatile compounds were detected, mostly fatty acids and their esters (FA and FAe), volatile organic compounds (VOCs), aldehydes, terpenoids, alcohols, and ketones. The relative concentration of most FA and FAe increased with advancing lactation and were lower in BM of most socially deprived mothers and those with gestational diabetes (p < 0.05), but medium-chain FAs were higher in colostrum compared to transitional BM (p < 0.001). Infant sex, gestational age, and size at birth were not associated with the profile of volatile compounds in preterm BM. Conclusions Sensory-active volatile FA and FAe are the major contributors to the smell of preterm BM. The associations between lactation stage, maternal characteristics, and volatile compounds, and whether differences in volatile compounds may affect feeding behavior or metabolism, requires further research. Impact Sensory-active volatile FAs are major contributors to the smell of preterm BM and are influenced by the lactation stage and maternal characteristics. Longitudinal analysis of volatile compounds in preterm BM found that FAs increased with advancing lactation. Colostrum had a higher concentration of medium-chain FAs compared to transitional BM and the concentration of these is associated with socioeconomic status, gestational diabetes, and ethnicity.

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.

Volatile Compounds in Fresh Pulp of Pineapple (Ananas comosus[L.] Merr.) from French Polynesia

2001 ◽  
Vol 13 (5) ◽  
pp. 314-318 ◽  
Author(s):  
Taivini Teai ◽  
Angélina Claude-Lafontaine ◽  
Christine Schippa ◽  
Francis Cozzolino
Keyword(s):  
Volatile Compounds ◽  
French Polynesia ◽  
Ananas Comosus ◽  
Fresh Pulp

scholarly journals Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 836 ◽  
Author(s):  
Meng-Qi Ling ◽  
Han Xie ◽  
Yu-Bo Hua ◽  
Jian Cai ◽  
Si-Yu Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Flavor Compounds ◽  
Aliphatic Acid ◽  
Maturation Time ◽  
White Wines ◽  
Bottle Aging ◽  
Visual Difference ◽  
Flavor Profile ◽  
Acid Esters ◽  
Long Chain

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Volatile Compounds of Healthy and Insect-Damaged Hippophae rhamnoides sinensis in Natural and Planted Forests

2012 ◽  
Vol 67 (5-6) ◽  
pp. 244-248 ◽  
Author(s):  
Shixiang Zong ◽  
Youqing Luo ◽  
Jiao Zhou ◽  
Shujing Liu
Keyword(s):  
Volatile Compounds ◽  
Hippophae Rhamnoides ◽  
Cold Trap ◽  
Natural Forests ◽  
Dynamic Headspace ◽  
Planted Forests ◽  
Hippophaë Rhamnoides ◽  
Naturally Occurring ◽  
Gas Chromatography Mass Spectroscopy ◽  
Holcocerus Hippophaecolus

Volatile compounds of healthy and insect-damaged stems of Hippophae rhamnoides sinensis were analysed using dynamic headspace and thermal-desorption cold-trap injector gas chromatography/mass spectroscopy (TCT-GC/MS). Sixteen compounds, belonging to alkanes, alcohols, aldehydes, esters, ketones, and ethers, were identified in the stems of healthy H. rhamnoides sinensis; the compounds in H. rhamnoides sinensis occurring naturally or cultivated in plantations were similar, but the relative contents were significantly different. In plants damaged by Holcocerus hippophaecolus, the nature and content of the volatile compounds were greatly changed. Butanedione and butyl glyoxylate were newly generated after damage by the pest, and the relative levels of pentanal, heptanal, eucalyptol, terpineol, and camphor were sharply increased in both naturally occurring and plantation-grown plants. n-Decane, trans-2-nonen-1-ol, and n-hexadecane levels increased in plants cultivated in the plantation and decreased in natural forests, whereas the levels of other types were reduced. Thus, both the nature and the content of volatile compounds of H. rhamnoides sinensis are affected by H. hippophaecolus damage, providing a theoretical basis to identify the mechanism of pest destruction

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

2016 ◽  
Vol 12 (4) ◽  
pp. 323-332 ◽  
Author(s):  
Yali Dang ◽  
Zhu Liu ◽  
Xianfeng Gao ◽  
Xinchang Gao ◽  
Jinxuan Cao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Active Compounds ◽  
Technological Potential ◽  
Simultaneous Distillation Extraction ◽  
Olfactory Detection ◽  
Jinhua Ham ◽  
Flavor Profile

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

scholarly journals Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

2018 ◽  
Vol 17 (2) ◽  
pp. 371-390 ◽  
Author(s):  
Andrea S. Bertuzzi ◽  
Paul L.H. McSweeney ◽  
Mary C. Rea ◽  
Kieran N. Kilcawley
Keyword(s):  
Volatile Compounds ◽  
Flavor Profile
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