Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose

Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

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Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food ◽

10.1080/19476337.2019.1593248 ◽

2019 ◽

Vol 17 (1) ◽

pp. 494-500

Author(s):

Marianela Inga ◽

Juliana María García ◽

Ana Aguilar-Galvez ◽

David Campos ◽

Coralia Osorio

Keyword(s):

Volatile Compounds ◽

Fruit Ripening ◽

Chemical Characterization

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Chemical Characterization of Off-Flavors in Concentrated and Nonfat Dried Milk

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(63)89019-0 ◽

1963 ◽

Vol 46 (3) ◽

pp. 254-257 ◽

Cited By ~ 2

Author(s):

Mark Keeney

Keyword(s):

Chemical Characterization ◽

Off Flavors

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Identification and characterization of a new member of the SINE Au retroposon family (GmAu1) in the soybean, Glycine max (L.) Merr., genome and its potential application

Plant Cell Reports ◽

10.1007/s00299-011-1126-7 ◽

2011 ◽

Vol 30 (12) ◽

pp. 2207-2213 ◽

Cited By ~ 4

Author(s):

Yongjun Shu ◽

Yong Li ◽

Xi Bai ◽

Hua Cai ◽

Wei Ji ◽

...

Keyword(s):

Glycine Max ◽

Potential Application ◽

Glycine Max L ◽

Identification And Characterization

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Hypericum perforatum: Synthesis of Active Principles during Flowering and Fruitification—Novel Aspects of Biological Potential

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2017/2865610 ◽

2017 ◽

Vol 2017 ◽

pp. 1-11 ◽

Cited By ~ 1

Author(s):

Nebojša Kladar ◽

Jasminka Mrđanović ◽

Goran Anačkov ◽

Slavica Šolajić ◽

Neda Gavarić ◽

...

Keyword(s):

Hypericum Perforatum ◽

Chemical Characterization ◽

Maximum Level ◽

Malignant Cell ◽

Antioxidant Potential ◽

Biological Potential ◽

Full Flowering ◽

Close Time

St. John’s wort is a widely used medicinal plant. The quality of herbal drug, which is in most of the cases collected from nature, varies. Therefore, the aim of the present study was detailed chemical characterization of Hypericum perforatum subsp. perforatum samples collected in close time intervals during flowering and fruitification with the purpose to state the phenological stage characterized by maximum levels of active principles. The antioxidant potential and potential to inhibit biologically important enzymes, as well as the cytotoxicity and genotoxicity of the sample collected during the full flowering period, were evaluated. Data showed that the optimal period for the achieving of maximum level of active principles is the phenophase between floral budding and flowering stage. Significant antioxidant potential and the ability to inhibit biologically important enzymes (especially α-glucosidase) were recorded. The extract exhibited no genotoxicity in subcytotoxic concentrations, while increased cytotoxicity recorded in cotreatment with bleomycin on malignant cell lines was especially significant.

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Antimicrobial activity and chemical characterization of the bark decoction of cumaru stem

Ciência Rural ◽

10.1590/0103-8478cr20190785 ◽

2020 ◽

Vol 50 (3) ◽

Author(s):

Maria Jaiana Gomes Ferreira ◽

Patrícia Coelho do Nascimento Nogueira ◽

Flayanna Gouveia Braga Dias ◽

Larissa Morais Ribeiro da Silva ◽

Edilberto Rocha Silveira ◽

...

Keyword(s):

Antimicrobial Activity ◽

Salmonella Enteritidis ◽

Chemical Characterization ◽

Chemical Compounds ◽

Stem Bark ◽

Liquid Chromatography Mass Spectrometry ◽

1H And 13C Nmr ◽

Gram Positive Bacteria

ABSTRACT: The plant, Amburana cearensis A. C. Smith (Fabaceae), commonly called cumaru, is widespread in the Caatinga cearense, a less known ecosystem in Brazil. A. cearensis is rich in several compounds like protocatechuic acid, tannins, coumarin, flavonoids and phenolic heterosides, such as amburosides A and B, that have been isolated. The aim of this study was to determine the antimicrobial potential and draw the chemical profile of the distinct characteristics of A. cearensis stem bark decoction, for its possible potential as a food conservation agent. The chemical compounds were characterized by one- and two-dimensional 1H and 13C NMR analyses and Liquid Chromatography-Mass Spectrometry (LCMS). The compounds of coumarin, amburosides A and B, and glycosylated (Z)-o-coumaric acid. Using the plaque microdilution technique, the antimicrobial action was tested on Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The decoction demonstrated antimicrobial activity on Gram-positive bacteria. This was encouraging because natural antimicrobials are beneficial for food production, as they can inhibit the pathogenic microorganisms and boost the quality of hygiene and cleanliness.

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Chromatographic characterization of pyroligneous liquid obtained from carbonization of peach stone

Revista Ibero-Americana de Ciências Ambientais ◽

10.6008/cbpc2179-6858.2019.003.0018 ◽

2019 ◽

Vol 10 (3) ◽

pp. 207-218

Author(s):

Lidiane Schmalfuss Valadão ◽

Caroline Dos Santos Duarte ◽

Pedro José Sanches Filho

Keyword(s):

Industrial Process ◽

Chemical Characterization ◽

Raw Material ◽

Added Value ◽

Process Conditions ◽

Physico Chemical ◽

Color Density ◽

Agroindustrial Residue

The peach stone is considered an agroindustrial residue originating from the industrial process of peach in halves in syrup. It does not have an adequate destination, its final disposal is incorrect and may cause contamination in the environmental compartments. In this way, the burning of this raw material as biomass enables its reuse, besides adding value to the residue. Among the processes used for the application of this residue is the carbonization process, which allows to obtain co-products with higher added value, such as pyroligneous liquid, which represents a fraction of organic compounds condensed from the smoke emitted during carbonization. The quality of the liquid depends on the process conditions and the biomass used. Therefore, the objective of this study was to characterize the sample of pyrolignous liquid obtained from the carbonization of the peach stone, on an industrial scale, qualitative and semi quantitative. Preliminary characterization (pH, conductivity, color, density and contents of tar, organic matter and acidity) and a chemical characterization by gas chromatography coupled to mass spectrometry (GC-MS) were performed. The liquid presented satisfactory results for the physico-chemical evaluations. Regarding the qualitative determination, it was possible to identify 49 compounds. Highlighting the phenols, with 44.90% of the number of compounds, mainly methoxyphenols. These are compounds with significant added value and industrial importance, indicating their use as raw material in the production of polymer resins, among other purposes.

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Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

Journal of the Serbian Chemical Society ◽

10.2298/jsc190307061p ◽

2019 ◽

Vol 84 (12) ◽

pp. 1381-1390 ◽

Cited By ~ 1

Author(s):

Branko Popovic ◽

Olga Mitrovic ◽

Aleksandar Leposavic ◽

Svetlana Paunovic ◽

Darko Jevremovic ◽

...

Keyword(s):

Comparative Analysis ◽

Ethyl Acetate ◽

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Fermentation ◽

Processing Method ◽

Hexanoic Acid ◽

Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

International Journal of Food Properties ◽

10.1080/10942912.2018.1454466 ◽

2018 ◽

Vol 21 (1) ◽

pp. 760-770 ◽

Cited By ~ 2

Author(s):

Ledan Huang ◽

Zufang Wu ◽

Xiaoqian Chen ◽

Peifang Weng ◽

Xin Zhang

Keyword(s):

Volatile Compounds ◽

Electronic Nose

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Physical and chemical characterization of yacon tuberous roots at different altitudes and planting times

Horticultura Brasileira ◽

10.1590/s0102-053620180209 ◽

2018 ◽

Vol 36 (2) ◽

pp. 199-204 ◽

Cited By ~ 1

Author(s):

Diego MN Silva ◽

Raquel R Lima ◽

Fábio L Oliveira ◽

Luciano JQ Teixeira ◽

Leonard CA Machado

Keyword(s):

Reducing Sugars ◽

Chemical Characterization ◽

Soluble Solids ◽

Tuberous Roots ◽

Compression Cycle ◽

Solids Content ◽

Physical And Chemical ◽

Different Altitudes

ABSTRACT The post-harvest quality of yacon tuberous roots produced at different altitudes and planting times were characterized in this study. The experiment was conducted in the South of Espírito Santo State in two locations, one at 837 m altitude and the other one at 113 m altitude. The experimental design, in each place, was randomized blocks with four replications, and the treatments consisted of three planting seasons: April (autumn), July (winter) and September (spring). After harvest of the tuberous roots, we evaluated pH, titratable total acidity, moisture content, soluble solids, reducing sugars, crude fiber and ash, as well as color, hardness (maximum force recorded in the first penetration or compression cycle) and chewiness index (energy required to chew food, given by gumminess x elasticity). Tuberous roots grown at 837 m altitude, independent of planting times, presented higher soluble solids content and lighter juice, conferring better quality. However, at 113 m altitude, from April to July, the roots showed better quality, since it presents lower hardness and lighter juice.

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