Evaluation of the volatile compound basil leaf (Ocimum basilicum) intervention on Spirulina platensis

Microalgae Spirulina platensis contains high protein which can be used as functional food, but it has several undesirable volatile compounds. Ocimum basilicum contains various essential oils from the monoterpene class that can be used to reduce volatile compounds causing an off-odour in Spirulina platensis. This study was conducted to evaluate the intervention of O. basilicum on nature and microencapsulated S. platensis powder after O. basilicum treatment against the volatile compounds. The research consisted of two intervention models. S. platensis powder soaked with basil extract (1:4, w/v) and then dried by freeze-drying method without microencapsulation (DSB). The S. platensis powder was soaked in basil extract (1:4, w/v) then dried by freeze-drying method and microencapsulated (MSB) after. Spirulina platensis powder was used as a control (SP). A solid-phase microextraction was used with the combination of GC-MS to identify volatile compounds. The results showed that the main volatile compounds in Spirulina are medium-chain alkanes. Other compounds that contributed to this off-odour are geosmin (0.02%), 2-Methylisoborneol (0.28%), β-ionone (4.94%). The intervention of O. basilicum in S. platensis resulted in a decrease in these volatile compounds. Geosmin was not detected by intervention with O. basilicum either by microencapsulation (MSB) or without microencapsulation (DSB). Therefore, the intervention of O. basilicum can reduce off-odour in S. platensis and can be applied as a functional food

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Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

Journal of Food Quality ◽

10.1155/2022/1274679 ◽

2022 ◽

Vol 2022 ◽

pp. 1-7

Author(s):

Roseline Esi Amoah ◽

Faustina Dufie Wireko-Manu ◽

Ibok Oduro ◽

Firibu Kwesi Saalia ◽

William Otoo Ellis ◽

...

Keyword(s):

Volatile Compounds ◽

Bioactive Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Zingiber Officinale ◽

Drying Method ◽

Zingiber Officinale Roscoe ◽

Extraction Processes ◽

Medicinal Properties

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS identification (HS-SPME/GCMS/MS) was investigated. KMBS of concentrations 0.0 (control), 0.1, 0.15, 0.2, and 1.0% and blanching at 50°C and 100°C were used for pretreatment and dried in a tent-like concrete solar (CSD) dryer and open-sun drying (OSD). The different concentrations of KMBS-treated fresh ginger rhizomes did not result in any particular pattern for volatile compound composition identification. However, the top five compounds were mostly sesquiterpenes. The 0.15% KMBS-treated CSD emerged as the best pretreatment for retaining α-zingiberene, β-cubebene, α-farnesene, and geranial. The presence of β-cedrene, β-carene, and dihydro-α-curcumene makes this study unique. The 0.15% KMBS pretreatment and CSD drying can be adopted as an affordable alternative to preserve ginger.

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Analysis of Volatile Compound from Commercial Swiftlet Aroma Using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1025.122 ◽

2021 ◽

Vol 1025 ◽

pp. 122-127

Author(s):

Nik Fatin Nabilah binti Muhammad Nordin ◽

Che Mohd Aizal bin Che Mohd ◽

Saiful Nizam bin Tajuddin

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Natural Substances ◽

Chromatography Mass Spectrometry ◽

Different Types

This study was designed to investigate the compounds in the different types of commercial aroma used to attract swiftlets in the birdhouse. Analysis of the volatile compounds is done on two types of commercial aroma, which is categorized as floor aroma (F1, F2, F3) and top aroma (T1, T2, T3) using SPME-GC-MS. As a result, F1, F2 and F3 shows the presence of major constituents like 2-heptanone (13.53%, 3.22% and 0.37% respectively) and 2-nonanone (0.83%, 2.02%, and 0.82% respectively) using DB-1ms while 2-heptanone (5.87%, 0.78% and 0.45% respectively) and methoxy-phenyl-oxime (11.50%, 11.84% and 0.20% respectively) using DB-wax. Major constituents detected using DB-1ms for T1, T2 and T3 are 1-(2-methoxy-1-methylethoxy)-2-propanol (36.49%, 16.23% and 3.06% respectively). Meanwhile, no similar compounds detected by DB-wax for sample T1, T2 and T3. The overall findings concluded that most of the formulation used in the commercial aroma contained strong odor-producing chemicals to attract swiftlets. More studies should be done on investigating the effects of the commercial aroma towards swiftlet also on aroma made from natural substances instead of chemically produced commercial aroma.

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Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

Food Science and Technology International ◽

10.1177/1082013210382485 ◽

2011 ◽

Vol 17 (4) ◽

pp. 375-394 ◽

Cited By ~ 6

Author(s):

S. Andic ◽

Y. Tuncturk ◽

I. Javidipour

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Frozen Storage ◽

Storage Period ◽

Vacuum Packaging ◽

High Concentration ◽

Compound Formation ◽

Microbial Counts

Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at —18 °C showed considerably lower values than those of the samples stored at 4 °C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at —18 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold—yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.

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Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

BioResources ◽

10.15376/biores.15.2.4373-4387 ◽

2020 ◽

Vol 15 (2) ◽

pp. 4373-4387

Author(s):

Minjay Chung ◽

Sensung Cheng ◽

Chunya Lin ◽

Shangtzen Chang

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Phyllostachys Pubescens ◽

Dendrocalamus Latiflorus ◽

Different Temperatures ◽

Diterpene Compound ◽

Major Volatile Compound

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

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