scholarly journals Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 414
Author(s):  
Victoria Purdy ◽  
Biniam Kebede ◽  
Ron Beatson ◽  
Kerry Templeton ◽  
Patrick Silcock ◽  
...  
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Gas Chromatography ◽  
Commercial Cultivars ◽  
Headspace Gas ◽  
Chemical Fingerprinting ◽  
Chemical Profiles ◽  
Aroma Characteristics ◽  
Feature Selection Techniques

Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods based on headspace gas chromatography mass spectrometry (GC-MS) were used to analyse nine hop cultivars. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties using advanced chemometrics and feature selection techniques. Similarities in volatile composition were found between Wakatu, Wai-iti™ and Kohatu®, which are rich in alcohols. Another grouping was found between Waimea™ and Nelson Sauvin™, where ketones and esters were commonly found. Rakau™ was distinct from the other eight cultivars, distinguished by 2-methylbutyl 3-methylbutanoate and methanethiol hexanoate. Riwaka™ contained the greatest number of discriminating volatile compounds when compared to other cultivars, which was dominated by terpenoids, such as geranyl 2-methylbutanoate, perillene and D-limonene. The chemical fingerprinting approach successfully identified volatile compounds that had not been previously found in New Zealand hop cultivars and that discriminated the commercial cultivars. The data obtained in the present study further extend the knowledge of New Zealand hops and will help facilitate targeted breeding.

scholarly journals Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1910 ◽  
Author(s):  
Poowadol Thammarat ◽  
Chadin Kulsing ◽  
Kanet Wongravee ◽  
Natchanun Leepipatpiboon ◽  
Thumnoon Nhujak
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Gas Chromatography ◽  
Static Headspace ◽  
Static Headspace Gas Chromatography ◽  
Headspace Gas ◽  
Elephant Dung ◽  
Selection Of

Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including six alcohols, five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.

scholarly journals Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS

2021 ◽  
pp. 65-80
Author(s):  
Kamil Królak ◽  
Maria Buła
Keyword(s):  
Physicochemical Properties ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Gas Chromatography ◽  
Spectrometry Method ◽  
Alcohol Content ◽  
Headspace Gas ◽  
Lager Beer ◽  
Craft Beers

The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatography-mass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.

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