scholarly journals Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

2021 ◽  
Vol 11 (17) ◽  
pp. 8217
Author(s):  
Roberto Gotti ◽  
Alberto Leoni ◽  
Jessica Fiori
Keyword(s):  
Green Tea ◽  
Solid Phase ◽  
Black Tea ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Different Temperatures ◽  
Development And Validation

The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was performed on a ZB-5 (30 m × 0.25 mm ID, 0.25 μm film) column. The main odorants in green tea samples were identified and the method was fully validated. Linearity (r2 0.981–0.999), sensitivity (LOQ 0.005–0.04 µg/mL), reproducibility (CV% 3.12–10.37), accuracy (recovery% 79.08–99.17) and matrix effect (ME% −9.5 to +4.5) were determined. Quantitation of 2,4-heptadienal, β-damascenone, β-ionone, linalool, indole, 2-ethyl-6-methyl-pyrazine, 2-ethyl-5-methyl-pyrazine, 2-ethyl-3,6-dimethylpirazine, 2-ethyl-3,5-dimethyl-pyrazine and 2-acetyl-pyrazine was carried out in the presence of isotopically labeled compounds as the internal standards. The proposed method was applied to the comparison of the profile of the volatile flavor compounds (VFCs) of green tea subjected to roasting treatment at three different temperatures (160, 180 and 200 °C for 30 min). In particular, the roasting process was monitored by following the quantitative variations of the selected odorant content, considered as the most important contributory components to the Hojicha or black tea (roasted tea) flavor. A temperature of 160 °C was found to be the best roasting temperature.

scholarly journals Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

2021 ◽  
pp. 10-15
Author(s):  
Syifa Dwirahmalia Fazriaty ◽  
Rusky I. Pratama ◽  
Evi Liviawaty ◽  
Iis Rostini
Keyword(s):  
Solid Phase ◽  
Proximate Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
University Center ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Major Volatile Compound

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

scholarly journals Composition of Volatile Flavor Compound on Fresh Asian Redtail Catfish

2021 ◽  
pp. 1-7
Author(s):  
Sofie Widya Asri ◽  
Rusky Intan Pratama
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Proximate Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Fresh Sample ◽  
Flavor Compound ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Sample Method

The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)

scholarly journals Development of beef volatile flavor compounds in response to varied oven temperature and degree of doneness

2021 ◽  
Author(s):  
Sayani Mallick ◽  
Dale R Woerner ◽  
Talita de Mancilha Franco ◽  
Mark Miller ◽  
Jerrad F. Legako
Keyword(s):  
Surface Layers ◽  
General Increase ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Main Effect ◽  
Beef Steaks ◽  
Different Depths

Beef volatile flavor compound (VFC)development at the center, mid, and surface layers of cooked steaks wasevaluated through eighteen cookery treatment combinations consisting of oven cookingtemperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature(IT; 57°C, 63°C, 68°C, 74°C, 79°C, 85°C). In total, seventy-two VFC were measuredrepresenting the Maillard reaction and lipid degradation. Five VFC wereimpacted by a three-way interaction of OT × IT × layer (P ≤ 0.030). TwoVFC were impacted by a two-way interaction OT × IT (P ≤ 0.010). SixteenVFC were impacted by a two-way interaction OT × layer (P ≤ 0.050). SixteenVFC were impacted by a two-way interaction IT × layer (P ≤ 0.050).Twenty VFC were impacted by main effect of layer (P ≤ 0.010). Eight VFCwere impacted by main effect of IT (P ≤ 0.050). Maillard compounds were formedprimarily at steak surfaces with a general increase in content with greater finalIT and OT to a lesser extent. Lipid derived compounds were diverse. Methyl estersand aldehydes were consistently in lower content at steak surfaces and primarilyfound within the inner portions of steaks. Conversely, certain alcohols and ketoneswere more prominent at steak surfaces. Development of compounds among layers wasalso consistently influenced by IT and OT. It may be concluded that flavor contributingcompounds vary among cooked beef steaks at different depths and cookery temperatures,such as OT and final IT, may be utilized to mediate the final volatile compoundcomposition. 

scholarly journals Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

2018 ◽  
Vol 38 (2) ◽  
pp. 194 ◽  
Author(s):  
Rasyid Hanafi Harahap ◽  
Zulkifli Lubis ◽  
Jamaran Kaban
Keyword(s):  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Odor Description ◽  
Banana Leaf

The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.

Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture1

1986 ◽  
Vol 49 (4) ◽  
pp. 280-281 ◽  
Author(s):  
O. J. BURROWES ◽  
F. H. SCHMIDT ◽  
K. L. SMITH ◽  
J. V. CHAMBERS
Keyword(s):  
Mixed Culture ◽  
Sensory Evaluation ◽  
Starter Cultures ◽  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Single Culture ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Significant Difference

A 1:1 mixture of Leuconostoc and Lactobacillus plantarum and of L. plantarum alone were used as starter-cultures in making two batches of summer sausage. Sausage samples were evaluated for volatile flavor compounds and by sensory evaluation. Ethanol was the primary volatile flavor compound in the sausage from mixed culture while acetaldehyde predominated in the single culture sausage. Sensory evaluation indicated a significant difference (p≤0.01) between the two types of sausages with 66% of the panelists preferring sausage prepared with L. plantarum alone.

scholarly journals Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 87 ◽  
Author(s):  
Shiqing Song ◽  
Li Fan ◽  
Xiaodong Xu ◽  
Rui Xu ◽  
Qian Jia ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Significant Contribution ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Gas Chromatography Olfactometry ◽  
Retention Indexes

Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935–2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.

scholarly journals GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3155 ◽  
Author(s):  
Hui Tang ◽  
Jin-Kui Ma ◽  
Lin Chen ◽  
Li-Wen Jiang ◽  
Jing Xie ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Isobutyric Acid ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Headspace Solid Phase Microextraction ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.

scholarly journals Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
In-Seo Hwang ◽  
Seo-Yeong Chon ◽  
Woo-Suk Bang ◽  
Mina K. Kim
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Shiitake Mushroom ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Flavor Analysis ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Shiitake Mushrooms

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits.

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