scholarly journals Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 57
Author(s):  
Bejaei ◽  
Cliff ◽  
Madilao ◽  
vanVuuren
Keyword(s):  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Ethyl Formate ◽  
Pinot Noir ◽  
Gas Chromatography Mass Spectrometry ◽  
Parameter Estimates ◽  
Diethyl Succinate ◽  
Isobutyl Acetate ◽  
First Time ◽  
Ethyl Decanoate

This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “wine age” using single linear regression (SLR). SLR models were developed for each wine compound (eight alcohol, 12 ester/acetate, one acid, one aldehyde, one sulfur) in eight varietal wines: six red (Cabernet franc, Cabernet Sauvignon, Meritage, Merlot, Pinot noir, Syrah) and two white (Chardonnay, Pinot gris). Parameter estimates (b0, intercept; b1, slope) and R2 values for models were reported for each compound and each variety. Most of the significant SLR models (109/123) had negative slopes (−b1 coefficients), indicating a decrease in the compounds’ concentration with “wine age”. The b1 coefficients were very small for isobutyl acetate, ethyl isovalerate and ethyl decanoate (−0.00013 to −0.0006 mg/L/mon) and largest (most negative) for 3-methyl-1-butanol, ethyl lactate and isobutyl alcohol (−2.26 to −6.26 mg/L/mon). A few SLR models (14/123) had positive slopes (+b1 coefficients), indicating an increase in the compounds’ concentration with “wine age”, particularly for acetaldehyde, diethyl succinate, ethyl formate and dimethyl sulfide. The +b1 coefficients were smallest for ethyl decanoate (0.0001 mg/L/mon) and dimethyl sulfide (0.00024 mg/L/mon) and largest for dimethyl succinate and acetaldehyde (0.06 mg/L/mon). These values varied by four orders of magnitude (104), reflecting the large concentration range observed for the different volatile compounds. The work provided, for the first time, an empirical (non-theoretical) approach to documenting the evolution of volatile compounds in BC wines. It equipped the industry with an easy-to-use new tool for predicting the concentration of desirable or undesirable compounds in their wines and assisted the industry with decision making regarding the release of their wines into the marketplace.

Production of Volatile Compounds in Cheese by Pseudomonas fragi Strains of Dairy Origin

2005 ◽  
Vol 68 (7) ◽  
pp. 1399-1407 ◽  
Author(s):  
PILAR MORALES ◽  
ESTRELLA FERNÁNDEZ-GARCÍA ◽  
MANUEL NUÑEZ
Keyword(s):  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Outer Part ◽  
Raw Milk ◽  
Ethyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Pseudomonas Fragi ◽  
Ethyl Caproate ◽  
High Degree ◽  
Methyl Thiocyanate

Volatile compounds produced in cheese by five Pseudomonas fragi strains isolated from 1-day-old raw milk cheeses were investigated. Each strain was representative of a different biochemical group of isolates of identical phenotypic characteristics, according to identification with API 20 NE strips. The five strains were ascribed to the species P. fragi after 16S rRNA sequencing because of their high degree of coincidence with P. fragi ATCC 4973. In each of two experiments, carried out on different days, five cheeses were made at laboratory scale from pasteurized milk separately inoculated with approximately 105 CFU/ml of each P. fragi strain. After 12 days at 10°C, mean counts of P. fragi strains were close to 1010 CFU/g in the outer part of cheeses and close to 108 CFU/g in the inner part. A total of 131 volatile compounds, 49 of which were further characterized, were identified in cheeses by gas chromatography–mass spectrometry after extraction with a purge and trap apparatus. Abundances of compounds were generally higher in the outer part of cheeses. Production of volatile compounds was clearly strain dependent. Only two strains produced ethyl esters, and three produced nonethyl esters. Ethyl acetate, ethyl butyrate, ethyl caproate, methyl acetate, isopropyl acetate, and propyl tiglate were the major esters, and ethanol, 2-propanol, and 3-methyl butanol were the major alcohols. Undecene was the major hydrocarbon, dimethyl sulfide and methyl thiocyanate the major sulfur compounds, and 2-pentanone the major ketone. Two aromatic compounds, styrene and o-dichlorobenzene, were present in all cheeses.

scholarly journals Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3305 ◽  
Author(s):  
Tao Feng ◽  
Mengzhu Shui ◽  
Shiqing Song ◽  
Haining Zhuang ◽  
Min Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Dimethyl Disulfide ◽  
Sulfur Compounds ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Photometric Detection

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

Rapid Determination of Volatile Compounds Emitted from Chimonanthus praecox Flowers by HS-SPME-GC-MS

2004 ◽  
Vol 59 (9-10) ◽  
pp. 636-640 ◽  
Author(s):  
Chunhui Deng ◽  
Guoxin Song ◽  
Yaoming Hu
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Methyl Salicylate ◽  
Rapid Determination ◽  
Benzyl Ester ◽  
Gas Chromatography Mass Spectrometry ◽  
Linalool Oxide ◽  
First Time ◽  
Chimonanthus Praecox

Abstract A novel rapid, simple and solvent-free method was developed for determination of the volatile compounds from the flowers of Chimonanthus praecox Link using headspace solidphase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The SPME conditions were firstly optimized and applied to sampling of the volatile compounds emitted from living Chimonanthus praecox L. flowers and excised Chimonanthus praecox L. flowers. Thirty-one compounds emitted from living flowers were identified for the first time, which mainly included 4-methyl-1,3-pentadiene (2.0%), α-phellandrene (4.7%), benzyl methanol (11.1%), trans-linalool oxide (furanyl ring) (5.3%), α-linalool (36.0%), methyl salicylate (24.5%) and acetic acid benzyl ester (5.9%). Comparing the emission from living flowers and excised flowers, twenty-eight compounds were found to be detected in the two emissions, and three compounds, n-pentadecane, n-cetane and n-heptadecane, were only found in the emission from the living flowers, which shows that they might be biomarker compounds.

scholarly journals Analysis of Volatile Components of Cape Gooseberry (Physalis peruvianaL.) Grown in Turkey by HS-SPME and GC-MS

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Murat Yilmaztekin
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Ethyl Octanoate ◽  
Peak Areas ◽  
Ripe Stage ◽  
Ethyl Decanoate ◽  
Cape Gooseberry

Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry. Three solid phase microextraction fiber coatings (DVB/CAR/PDMS, CAR/PDMS, and PDMS/DVB) were tested for evaluation of volatile compounds. DVB/CAR/PDMS fiber showed a strong extraction capacity for volatile compounds and produced the best result in case of total peak areas. A total of 133 volatile compounds were identified in fruit pulp; among them 1-hexanol (6.86%), eucalyptol (6.66%), ethyl butanoate (6.47%), ethyl octanoate (4.01%), ethyl decanoate (3.39%), 4-terpineol (3.27%), and 2-methyl-1-butanol (3.10%) were the major components in the sample extracts.

scholarly journals Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1142
Author(s):  
Rocco Longo ◽  
Wes Pearson ◽  
Angela Merry ◽  
Mark Solomon ◽  
Luca Nicolotti ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Decanoic Acid ◽  
Pinot Noir ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Anthocyanin ◽  
Profile Method ◽  
Preliminary Study ◽  
Ethyl Decanoate

The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.

scholarly journals A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS

2012 ◽  
Vol 1 (3) ◽  
pp. 219 ◽  
Author(s):  
Sanping Fang ◽  
Biao Pu ◽  
Anjun Chen ◽  
Kang Zhou ◽  
Xiaolin Ao ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Experimental Result ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Optimal Conditions ◽  
Box Behnken Design ◽  
First Time ◽  
Optimum Extraction

<p class="keywords">The aim of the present investigation is to fully characterize the aroma of Chinese truffles (Tuber indicum) by headspace solid phase microextraction (HS-SPME). To develop an objective method to extract aroma compounds, four different fibers were studied and a Box-Behnken design (BBD) was applied. From the statistical analysis of the experimental result, it was able to determine that the most important factor was the extraction temperature and the optimum extraction conditions were as follows: extraction time 20.6 min, extraction temperature 52.4 <sup>o</sup>C and equilibrium time 6.8 min, By using gas chromatography mass spectrometry (GC-MS) analysis under the optimal conditions, it identified 24 compounds, three of which were reported for the first time in the Chinese truffle: 2-methylpropanal, 2,3-butanedione, 2-nonanone. And we found that the highest content compound was dimethyl sulfide, followed by 3-methylbutanal, 2-methylbutanal, 2-butanol and 1-pentanol, 1-octen-3-ol, all of those compounds were previously described as characteristic aroma of truffle.</p>

scholarly journals HS-SPME-GC–MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 166
Author(s):  
Dasha Mihaylova ◽  
Aneta Popova ◽  
Radka Vrancheva ◽  
Ivayla Dincheva
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Prunus Persica ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Balkan Peninsula ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
First Time

The volatile compounds of eight peach varieties (Prunus persica L.)—“Filina”, “Gergana”, “Ufo-4”, “July lady”, “Laskava”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”—growing in Bulgaria were analyzed for the first time. Gas chromatography–mass spectrometry (GC–MS) analysis and the HS-SPME technique revealed the presence of 65 volatile compounds; the main identified components were aldehydes, esters, and fatty acids. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative quantities of the identified volatile compounds depended on the studied peach variety. The results obtained could be successfully applied for the metabolic chemotaxonomy of peaches.

scholarly journals CHARACTERISATION OF VOLATILE AND SEMI-VOLATILE COMPOUNDS OF OILS FROM Solanum lycocarpum FRUITS BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

2018 ◽  
Vol 15 (30) ◽  
pp. 438-446
Author(s):  
V. C. B. SILVA ◽  
E. P. de SIQUEIRA ◽  
S. N. ALVES ◽  
L. A. R. S. LIMA
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Chromatography Mass Spectrometry ◽  
First Time ◽  
Unripe Fruits

Oils were obtained from unripe and ripe fruits of Solanum lycocarpum. In this study, the volatile and semi-volatile compounds of oils were characterized by gas chromatography-mass spectrometry (GC-MS). Oil of unripe fruits (OUF) of S. lycocarpum exhibited principally fatty acids, esters, hydrocarbons and sterols. However, oil of ripe fruits (ORF) presented the major compounds esters and sterols. In OUF-7, the predominant compound was octadecanoic acid (73.37%), in ORF-2, octadecanoic acid octadecyl ester (59.30%) and in ORF-3, hexadecanoic acid hexadecyl ester (97.98%). Sitosterol, identified in OUF-2 and OUF-6, is predominant sterol found in various species of Solanum can have chemotaxonomy importance for this genus. This is the first time, to the best of our knowledge, that volatile and semi-volatile compounds of oils from S. lycocarpum fruits have been characterized.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Detection and Quantification of 7-Hydroxydehydroepiandrosterone Epimers in Three Body Fluids

2002 ◽  
Vol 67 (1) ◽  
pp. 10-18 ◽  
Author(s):  
Richard Hampl ◽  
Martin Hill ◽  
Luboslav Stárka
Keyword(s):  
Healthy Subjects ◽  
Serum Levels ◽  
Body Fluids ◽  
Gas Chromatography Mass Spectrometry ◽  
Specific Radioimmunoassay ◽  
Order Of Magnitude ◽  
Three Body ◽  
First Time ◽  
Nanomolar Range ◽  
Detection And Quantification

3β,7α-Dihydroxyandrost-5-en-17-one (1) (7α-OH-DHEA) and its 7β-hydroxy epimer 2 (7β-OH-DHEA) - 7α- and 7β-hydroxydehydroepiandrosterone - were detected and quantified in three human body fluids: in blood serum, saliva and ejaculate. Specific radioimmunoassay and gas chromatography-mass spectrometry have been used. For the first time the data on changes of these dehydroepiandrosterone metabolites are reported for a representative group of healthy subjects of both sexes (172 females and 217 males) during the life span. The serum levels of both 7-hydroxydehydroepiandrosterone epimers in serum and also in semen were in the low nanomolar range, while concentrations by one order of magnitude lower were found in saliva, but still within the detection limit. The results will serve as a basis for comparative studies of 7-hydroxydehydroepiandrosterone levels under various pathophysiological conditions, with a particular respect to autoimmune disorders.

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