scholarly journals Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

2020 ◽  
Vol 10 (24) ◽  
pp. 8928
Author(s):  
Irena Budić-Leto ◽  
Iva Humar ◽  
Jasenka Gajdoš Kljusurić ◽  
Goran Zdunić ◽  
Emil Zlatić
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Alternative Methods ◽  
Hexyl Acetate ◽  
Ethyl Hexanoate ◽  
Sun Drying ◽  
Dried Grapes ◽  
Precise Knowledge ◽  
Linalool Oxide ◽  
In Cis

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.

Characterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars

2013 ◽  
Vol 93 (5) ◽  
pp. 923-931 ◽  
Author(s):  
Haiping Xin ◽  
Benhong Wu ◽  
Haohao Zhang ◽  
Caiyun Wang ◽  
Jitao Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Principal Component ◽  
Osmanthus Fragrans ◽  
Cultivar Groups ◽  
Linalool Oxide ◽  
Gas Chromatography Mass Spectroscopy ◽  
Cis And Trans ◽  
In Cis

Xin, H., Wu, B., Zhang, H., Wang, C., Li, J., Yang, B. and Li, S. 2013. Characterization of volatile compounds in flowers from four groups of sweet osmanthus ( Osmanthus fragrans ) cultivars. Can. J. Plant Sci. 93: 923–931. Headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectroscopy (GC-MS) were used to characterize the volatiles in flowers of four cultivar groups of sweet osmanthus (Osmanthus fragrans Lour.), including Thunbergii, Latifolius, Aurantiacus and Semperflorens Groups. A total of 72 volatiles were identified. Volatile compounds and their relative contents varied among the four groups or cultivars within each group. Briefly, β-ionone, cis-linalool oxide (furan), trans-linalool oxide (furan) and linalool were the most common volatiles in tested cultivars, while (E)-2-hexenal, (Z)-3-hexen-1-ol and hexanal were abundant in several cultivars. Principal component analysis showed that the Aurantiacus Group was rich in cis- and trans-linalool oxide (furan), whereas the Latifolius group had high levels of (E)-2-hexenal and (Z)-3-hexen-1-ol. Our results contribute to our understanding of the volatile composition and content in flowers from different osmanthus groups and will facilitate development of new osmanthus cultivars to meet requirements of the food and fragrance industries.

scholarly journals Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 763
Author(s):  
So-Yeon Kim ◽  
So Young Kim ◽  
Sang Mi Lee ◽  
Do Yup Lee ◽  
Byeung Kon Shin ◽  
...  
Keyword(s):  
Glycine Max ◽  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Butyl Acetate ◽  
Solid Phase ◽  
Multivariate Data ◽  
Partial Least Square ◽  
Ethyl Hexanoate ◽  
Score Plot

Soybean (Glycine max) is a major crop cultivated in various regions and consumed globally. The formation of volatile compounds in soybeans is influenced by the cultivar as well as environmental factors, such as the climate and soil in the cultivation areas. This study used gas chromatography-mass spectrometry (GC-MS) combined by headspace solid-phase microextraction (HS-SPME) to analyze the volatile compounds of soybeans cultivated in Korea, China, and North America. The multivariate data analysis of partial least square-discriminant analysis (PLS-DA), and hierarchical clustering analysis (HCA) were then applied to GC-MS data sets. The soybeans could be clearly discriminated according to their geographical origins on the PLS-DA score plot. In particular, 25 volatile compounds, including terpenes (limonene, myrcene), esters (ethyl hexanoate, butyl butanoate, butyl prop-2-enoate, butyl acetate, butyl propanoate), aldehydes (nonanal, heptanal, (E)-hex-2-enal, (E)-hept-2-enal, acetaldehyde) were main contributors to the discrimination of soybeans cultivated in China from those cultivated in other regions in the PLS-DA score plot. On the other hand, 15 volatile compounds, such as 2-ethylhexan-1-ol, 2,5-dimethylhexan-2-ol, octanal, and heptanal, were related to Korean soybeans located on the negative PLS 2 axis, whereas 12 volatile compounds, such as oct-1-en-3-ol, heptan-4-ol, butyl butanoate, and butyl acetate, were responsible for North American soybeans. However, the multivariate statistical analysis (PLS-DA) was not able to clearly distinguish soybeans cultivated in Korea, except for those from the Gyeonggi and Kyeongsangbuk provinces.

scholarly journals Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

2015 ◽  
Vol 45 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Gilberto Costa Braga ◽  
Adna Prado ◽  
Jair Sebastião da Silva Pinto ◽  
Severino Matias de Alencar
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fruit Juice ◽  
Solid Phase ◽  
Sample Volume ◽  
Passion Fruit ◽  
Static Headspace ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Yellow Passion Fruit

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

scholarly journals Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

2012 ◽  
Vol 32 (1) ◽  
pp. 76-83 ◽  
Author(s):  
Jorge Antonio Pino ◽  
Clara Elizabeth Quijano
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Prunus Domestica ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Diethyl Sulfide ◽  
Hexenyl Acetate ◽  
Octyl Acetate ◽  
Odor Thresholds ◽  
Simultaneous Distillation Extraction

Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). The analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. According to the results of SDE-GC-MS, SPME-GC-MS and OAV, ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, (E)-β-ionone, Γ-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, Γ-decalactone, butyl acetate, limonene, propyl acetate, Δ-decalactone, diethyl sulfide, (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, Γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol are characteristic odor active compounds in fresh plums since they showed concentrations far above their odor thresholds.

scholarly journals Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

2021 ◽  
Vol 19 (1) ◽  
pp. 518-529
Author(s):  
Kai Wang ◽  
Bowen Ma ◽  
Tao Feng ◽  
Da Chen ◽  
Linyun Yao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Ethyl Hexanoate ◽  
Phenolic Contents ◽  
Odor Activity Value

Abstract The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.

scholarly journals Comparative analysis of floral volatiles between the ‘Hass’ variety and Antillean race avocado

2021 ◽  
Vol 27 (1) ◽  
pp. 19-26
Author(s):  
Álvaro J. Campuzano-Granados ◽  
◽  
Leopoldo Cruz-López ◽  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Methyl Salicylate ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Floral Volatiles ◽  
Linalool Oxide ◽  
Pollinating Insects ◽  
Hass Avocado

Mexico is the world's leading producer of ‘Hass’ avocado and the Antillean race avocado is grown in the south of the country. Avocado plant flowers produce a great variety of volatile compounds, which act as chemical signals to attract herbivores and pollinating insects, in addition to providing information for taxonomic purposes. The research aim was to identify and compare the floral volatiles between the ‘Hass’ and Antillean race avocado. Floral volatiles were captured by solid-phase microextraction, and identification was made by gas chromatography coupled to mass spectrometry (GC-MS). Thirty-five compounds were identified as constituents of the flower aromas; most were monoterpenes and sesquiterpenes. α-Pinene, sabinene, β-pinene, (E)-linalool oxide, benzyl nitrile, lavandulol, methyl salicylate, α-copaene, β-gurjunene and γ-muurolene were only found in ‘Hass’ avocado flowers. The differences can help classify the two types of avocados analyzed into different races. Eventually, this information could be used to find out if these volatile compounds influence the interactions of avocado with its pollinating insects and herbivores.

Inhibition of Fungal Growth by Macerated Plant Tissues in a Closed Environment

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 476e-476
Author(s):  
Craig S. Charron ◽  
Catherine O. Chardonnet ◽  
Carl E. Sams
Keyword(s):  
Radial Growth ◽  
Fungal Pathogens ◽  
Solid Phase ◽  
Indian Mustard ◽  
Fungal Growth ◽  
Allyl Isothiocyanate ◽  
Pythium Ultimum ◽  
Alternative Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Clean Air

The U.S. Clean Air Act bans the use of methyl bromide after 2001. Consequently, the development of alternative methods for control of soilborne pathogens is imperative. One alternative is to exploit the pesticidal properties of macerated tissues of Brassica spp. This study tested the potential of several Brassica spp. for control of fungal pathogens. Pythium ultimum Trow or Rhizoctonia solani Kühn plugs on potato-dextrose agar on petri dishes were sealed in 500-ml glass jars (at 22 °C) containing macerated leaves (10 g) from one of six Brassica spp. Radial growth was measured 24, 48, and 72 h after inoculation. Indian mustard (B. juncea) was the most suppressive, followed by `Florida Broadleaf' mustard (B. juncea). Volatile compounds in the jars were sampled with a solid-phase microextraction device (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Allyl isothiocyanate (AITC) comprised over 90% of the total volatiles measured from Indian mustard and `Florida Broadleaf' mustard. Isothiocyanates were detected in jars with all plants except broccoli. (Z)-3-hexenyl acetate was emitted by all plants and was the predominant volatile of `Premium Crop' broccoli (B. oleracea L. var. italica), `Michihili Jade Pagoda' Chinese cabbage (B. pekinensis), `Charmant' cabbage (B. oleracea L. var. capitata), and `Blue Scotch Curled' kale (B. oleracea L. var. viridis). To assess the influence of AITC on radial growth of P. ultimum and R. solani, AITC was added to jars to give headspace concentrations of 0.10, 0.20, and 0.30 mg·L–1 (mass of AITC per volume of headspace). Growth of both fungi was inhibited by 0.10 mg·L–1 AITC. 0.20 mg·L–1 AITC was fungicidal to P. ultimum although the highest AITC level tested (0.30 mg·L–1) did not terminate R. solani growth. These results indicate that residues from some Brassica spp. may be a viable part of a soilborne pest control strategy.

scholarly journals Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 75
Author(s):  
Alexandra Nanou ◽  
Athanasios Mallouchos ◽  
Efstathios Z. Panagou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Volatile Components ◽  
Propanoic Acid ◽  
Qualitative Composition ◽  
Organoleptic Characteristics ◽  
Increasing Trend ◽  
Volatile Profiles ◽  
Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

scholarly journals Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3612
Author(s):  
Marinos Xagoraris ◽  
Alexandra Skouria ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Equilibration Time ◽  
Stirrer Speed ◽  
Magnetic Stirrer ◽  
Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

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