scholarly journals POTENTIALLY BIOACTIVE VOLATILE COMPOUNDS OF SOME EPIPHYLLUM, HYLOCEREUS AND OPUNTIA SPECIES (CACTACEAE FAMILY) CULTIVATED IN CENTRAL EUROPE AND THEIR HS-SPME GC-MS ANALYSIS

FARMACIA ◽  
2020 ◽  
Vol 68 (5) ◽  
pp. 864-869
Author(s):  
SZILVIA CZIGLE
Keyword(s):  
Volatile Compounds ◽  
Central Europe ◽  
Opuntia Species ◽  
Ms Analysis

scholarly journals Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 81
Author(s):  
Yunduan Li ◽  
Yuanyuan Zhang ◽  
Xincheng Liu ◽  
Yuwei Xiao ◽  
Zuying Zhang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Major Contributor ◽  
Fragaria Ananassa ◽  
Strawberry Fruit ◽  
Cultivation Conditions ◽  
Soil Culture ◽  
Aroma Volatiles ◽  
Ms Analysis ◽  
Significant Difference ◽  
Strawberry Cultivars

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

Dynamic-head space GC-MS analysis of volatile odorous compounds generated from unbleached and bleached pulps and effects on strength properties during ageing

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Izhar Alam ◽  
Swati Sood ◽  
Chhaya Sharma
Keyword(s):  
Volatile Compounds ◽  
Paper Mill ◽  
Strength Properties ◽  
Degree Of Polymerization ◽  
Ambient Conditions ◽  
Bleached Pulp ◽  
Tensile Index ◽  
Ms Analysis ◽  
Odorous Compounds ◽  
Unbleached Pulp

Abstract Mixed hardwood unbleached (UB) and final bleached (FB) pulp along with the pulp of intermediate bleaching stages from an integrated paper mill have been undertaken for this study. Headspace GC-MS analysis of these pulps was made to identify the odorous compounds which are volatile organic compounds (VOCs), generated during ageing for 60 days. The result showed that a number of pre-generated VOCs such as aliphatic hydrocarbons and aldehydes are observed in the pulp sample which might be came from the process and it has been observed that upon ageing at ambient conditions, some acid functionalized VOC were generated in the pulp. The generation of these VOCs were established by ATR-FTIR analysis and the results showed that intensity of peak absorbance near 3340  cm − 1 {\text{cm}^{-1}} and 1641  cm − 1 {\text{cm}^{-1}} which represents the –OH stretching of acidic functional group and C=O stretch of aldehyde and acidic functional groups increased after ageing. Generation of acid functionalized volatile compounds were observed more in bleached pulp than in unbleached pulp. Degree of polymerization (DP) is pretty much related to the strength of paper. DP of both unbleached and bleached pulp gets reduced upon ageing while more reduction were observed in bleached pulp. Bleached pulps are more prone to degrade as compared to the unbleached pulp in terms of strength properties such as tensile index, breaking length, burst and double fold were observed. 12.3 % and 21.8 % reduction in tensile index was observed for UB and final bleached FB pulp respectively. Burst index of UB and FB pulp were found reduced to 23.8 % and 41.9 % respectively due to ageing. Reduction in the mechanical and optical properties was also observed in intermediate bleaching stages. There is much evidence for the contribution of VOCs to the degradation of paper. The results are strongly suggested that acid functionalized volatile compounds can have strong effects on degradation of cellulosic paper.

GC-MS analysis of ethanol and other volatile compounds in micro-volume blood samples—quantifying neonatal exposure

2013 ◽  
Vol 405 (12) ◽  
pp. 4139-4147 ◽  
Author(s):  
Rebecca L. Cordell ◽  
Hitesh Pandya ◽  
Marie Hubbard ◽  
Mark A. Turner ◽  
Paul S. Monks
Keyword(s):  
Volatile Compounds ◽  
Neonatal Exposure ◽  
Blood Samples ◽  
Ms Analysis ◽  
Volume Blood

PTR-TOF-MS analysis of volatile compounds in olive fruits

2014 ◽  
Vol 95 (7) ◽  
pp. 1428-1434 ◽  
Author(s):  
Elisa Masi ◽  
Annalisa Romani ◽  
Camilla Pandolfi ◽  
Daniela Heimler ◽  
Stefano Mancuso
Keyword(s):  
Volatile Compounds ◽  
Ms Analysis ◽  
Tof Ms

Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Mitu De ◽  
Susanta Ray ◽  
Subhasree Dutta ◽  
Santi Ranjan Dey
Keyword(s):  
Volatile Compounds ◽  
West Bengal ◽  
Methanolic Extract ◽  
Mangifera Indica ◽  
Fruit Pulp ◽  
Ms Analysis ◽  
Bioactive Component ◽  
Herbal Plants ◽  
Michelia Champaca

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

scholarly journals Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3091 ◽  
Author(s):  
Natalia Manousi ◽  
George A. Zachariadis
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Ms Analysis ◽  
Salt Addition ◽  
Compositional Changes ◽  
Optimum Extraction ◽  
Technological Treatment

A reliable Headspace-Solid Phase Microextraction (HS-SPME) method was developed for the determination of polar volatile components of commercial nut-based milk alternative drinks prior to Gas Chromatography–Mass Spectrometry (GC-MS) analysis. Under the optimum extraction conditions, a divinylbenzene (DVB)/Carboxen™ CAR)/polydimethylsiloxane (PDMS) fiber was used and 2 mL of sample was heated at 60 °C for 40 min under stirring, without salt addition. Ten compounds from different chemical classes (heptane, a-pinene, toluene, 2-methylpyrazine, 3-heptanone, heptanal, 2-octanone, 1-heptanol, benzaldehyde and 1-octanol) were chosen as model analytes for quantification. Limits of detection and limits of quantification were found to be 0.33–1.67 ng g−1 and 1–5 ng g−1, accordingly. Good linearity, precision and accuracy were obtained as well as a wide linear range. The proposed method was successfully applied to various beverages including almond milk, walnut milk, peanut milk and almond chocolate milk. More than 70 volatile compounds were detected in the different samples. Most of the detected volatiles were aldehydes, ketones and alcohols. This technique can be used for the determination of volatile compounds in nut-based beverages, to detect compositional changes during storage and technological treatment used for their production.

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