scholarly journals Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 722
Author(s):  
JeongAe Heo ◽  
Han Sub Kwak ◽  
Miran Kim ◽  
Jae-Ho Kim ◽  
Hyung Hee Baek ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sweet Taste ◽  
Sensory Attributes ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Spectrometry Analysis ◽  
Young Consumers

The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

scholarly journals Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 886 ◽  
Author(s):  
Angélica Romero-Medina ◽  
Mirna Estarrón-Espinosa ◽  
José Ramón Verde-Calvo ◽  
Maud Lelièvre-Desmas ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Multiple Factor Analysis ◽  
Craft Beers

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

scholarly journals Metabolic Signature Profiling as a Diagnostic and Prognostic Tool in Pediatric Plasmodium falciparum Malaria

2015 ◽  
Vol 2 (2) ◽  
Author(s):  
Izabella Surowiec ◽  
Judy Orikiiriza ◽  
Elisabeth Karlsson ◽  
Maria Nelson ◽  
Mari Bonde ◽  
...  
Keyword(s):  
Plasmodium Falciparum ◽  
Principal Component ◽  
Malaria Diagnosis ◽  
Plasmodium Falciparum Malaria ◽  
Metabolite Profile ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
In Vivo Model ◽  
Spectrometry Analysis

Abstract Background.  Accuracy in malaria diagnosis and staging is vital to reduce mortality and post infectious sequelae. In this study, we present a metabolomics approach to diagnostic staging of malaria infection, specifically Plasmodium falciparum infection in children. Methods.  A group of 421 patients between 6 months and 6 years of age with mild and severe states of malaria with age-matched controls were included in the study, 107, 192, and 122, individuals, respectively. A multivariate design was used as basis for representative selection of 20 patients in each category. Patient plasma was subjected to gas chromatography-mass spectrometry analysis, and a full metabolite profile was produced from each patient. In addition, a proof-of-concept model was tested in a Plasmodium berghei in vivo model where metabolic profiles were discernible over time of infection. Results.  A 2-component principal component analysis revealed that the patients could be separated into disease categories according to metabolite profiles, independently of any clinical information. Furthermore, 2 subgroups could be ide.jpegied in the mild malaria cohort who we believe represent patients with divergent prognoses. Conclusions.  Metabolite signature profiling could be used both for decision support in disease staging and prognostication.

scholarly journals A validated method for the analysis and profiling of ‘nyaope’ using gas chromatography – mass spectrometry

2021 ◽  
Vol 117 (11/12) ◽  
Author(s):  
Pabalala M. Mthembi ◽  
Ellen M. Mwenesongole ◽  
Michael D. Cole
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Principal Component ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Drug Cocktail ◽  
Spectrometry Analysis ◽  
Chromatography Mass Spectrometry ◽  
First Time ◽  
Problem Drug

Nyaope, a Tswana word for a mixture or ‘mish-mash’, describes a drug cocktail consisting of heroin, cannabis, and on occasion other controlled substances and warfarin. It is highly addictive with extremely unpleasant side effects caused by withdrawal from the drug. It is a problem drug especially in townships in South Africa. However, its prevalence in neighbouring southern African states and further afield is not yet known. There is currently no validated method for the analysis and comparison of nyaope. We describe a validated method for the gas chromatography – mass spectrometry analysis of nyaope so that within-batch and between-batch comparisons of nyaope can successfully be made for the first time. The validated method managed an accuracy within the range 80–120%, the precision was less than 20% for all analytes and managed linearity with R2≥0.99. The detection limits for diamorphine, efavirenz, nevirapine and Δ9-tetrahydrocannabinol were 14.2, 18.6, 18.7 and 9.94 pg on column, respectively, and the limits of quantitation were 43.1, 56.3, 56.6 and 30.1 pg on column, respectively. The simulated and casework samples were successfully discriminated into original batches using the identified nyaope components, the unsupervised chemometric methods principal component analysis and hierarchical clustering, as well as chromatographic profiles.

scholarly journals Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 58 ◽  
Author(s):  
Francesca Blasi ◽  
Luna Pollini ◽  
Lina Cossignani
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Stereospecific Analysis ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Olive Oils ◽  
Linear Discriminant ◽  
Spectrometry Analysis ◽  
Olive Oils ◽  
Organoleptic Characteristics

In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical–enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power.

scholarly journals Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

2021 ◽  
Vol 11 (8) ◽  
pp. 3691
Author(s):  
Diana Ionela Stegăruș ◽  
Anamaria Călugăr ◽  
Corneliu Tanase ◽  
Adriana Muscă ◽  
Oana Romina Botoran ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Point Of View ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Spectrometry Analysis ◽  
Oak Chips ◽  
Liquid Liquid Extraction ◽  
Oak Barrels

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.

scholarly journals Analysis of Relative Scent Intensity, Volatile Compounds and Gene Expression in Freesia “Shiny Gold”

Plants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1597
Author(s):  
Aparna Srinivasan ◽  
Myung Suk Ahn ◽  
Gyeong Suk Jo ◽  
Jung Nam Suh ◽  
Kyung Hye Seo ◽  
...  
Keyword(s):  
Gene Expression ◽  
Volatile Compounds ◽  
Marker Assisted Selection ◽  
Volatile Compound ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Economic Traits ◽  
Spectrometry Analysis ◽  
Freesia Hybrida ◽  
Major Volatile Compound

Scent is one of the most important economic traits in Freesia hybrida. “Shiny Gold”, a popular cultivar in South Korea, is widely cultivated for its scent. The relative scent intensity of “Shiny Gold” was approximately 16% higher in full-bloomed flower when compared to the yellow bud stage, while tissue-specifically, tepals showed higher intensity in electronic-nose (e-nose) analysis. E-nose analysis also showed that the scent intensity of “Shiny Gold” was higher and lower than “10C3-424” and “10C3-894”, respectively, and was similar to “Yvonne”. These results correlated to those of the olfactory tests. In total, 19 volatile compounds, including linalool, β-ocimene, D-limonene, trans-β-ionone were detected in gas chromatography–mass spectrometry analysis. Among these, linalool was the major volatile compound, accounting for 38.7% in “Shiny Gold”. Linalool synthase and TPS gene expression corresponded to the scent intensity of the four cultivars, with the lowest expression in the “10C3-424”. TPS 2, TPS 3, TPS 5, TPS 6 and TPS 8 were highly expressed in both bud and flower in “Shiny Gold”, while the expression of TPS 4 was lower, relative to other TPS genes in both the flowering stages. These results may aid in enhancing scent composition in Freesia cultivars using marker-assisted selection.

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