scholarly journals Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1422
Author(s):  
Jiyoon Cha ◽  
Young-Wook Chin ◽  
Jun-Young Lee ◽  
Tae-Wan Kim ◽  
Hae Won Jang
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Control Groups ◽  
Study Results ◽  
Wide Range ◽  
And Control

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

scholarly journals Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 415 ◽  
Author(s):  
Kung ◽  
Chen ◽  
Chao ◽  
Wu ◽  
Lin ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Simultaneous Distillation Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

scholarly journals Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3091 ◽  
Author(s):  
Natalia Manousi ◽  
George A. Zachariadis
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Ms Analysis ◽  
Salt Addition ◽  
Compositional Changes ◽  
Optimum Extraction ◽  
Technological Treatment

A reliable Headspace-Solid Phase Microextraction (HS-SPME) method was developed for the determination of polar volatile components of commercial nut-based milk alternative drinks prior to Gas Chromatography–Mass Spectrometry (GC-MS) analysis. Under the optimum extraction conditions, a divinylbenzene (DVB)/Carboxen™ CAR)/polydimethylsiloxane (PDMS) fiber was used and 2 mL of sample was heated at 60 °C for 40 min under stirring, without salt addition. Ten compounds from different chemical classes (heptane, a-pinene, toluene, 2-methylpyrazine, 3-heptanone, heptanal, 2-octanone, 1-heptanol, benzaldehyde and 1-octanol) were chosen as model analytes for quantification. Limits of detection and limits of quantification were found to be 0.33–1.67 ng g−1 and 1–5 ng g−1, accordingly. Good linearity, precision and accuracy were obtained as well as a wide linear range. The proposed method was successfully applied to various beverages including almond milk, walnut milk, peanut milk and almond chocolate milk. More than 70 volatile compounds were detected in the different samples. Most of the detected volatiles were aldehydes, ketones and alcohols. This technique can be used for the determination of volatile compounds in nut-based beverages, to detect compositional changes during storage and technological treatment used for their production.

Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mingxiu Long ◽  
Min Liu ◽  
Yongfu Li ◽  
Zhuxi Tian ◽  
Yangbo He ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Phytic Acid ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Tea Polyphenols ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Irradiation Treatment

Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.

Optimization of Solid Phase Microextraction (SPME) Coupled with Gas Chromatography Mass Spectrometry (GC-MS) for Fermented Perilla Leaves Jiaosu and Volatile Profiling Analysis During Fermentation

2020 ◽  
Vol 14 (3) ◽  
pp. 359-368
Author(s):  
Ruyi Sha ◽  
Haoan Fan ◽  
Zhenzhen Wang ◽  
Gaojian Wang ◽  
Yanli Cui ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Spontaneous Fermentation ◽  
Chromatography Mass Spectrometry

A method based on solid phase microextraction coupled with gas chromatography mass spectrometry was developed for volatile profiling fermented perilla leaves jiaosu (PFJ) during fermentation. Five fibers were firstly evaluated by the total peak areas and the number of volatile compounds. Secondly, a Plackett-Burman design was applied to screen for seven independent variables selected in literature. Three significant variables (extraction time, extraction temperature and equilibrium time) were therefore selected for the following optimization studies. A Box-Behnken design combined with a steepest ascent was then used to optimize the significant factors. Under optimal conditions, the changes of volatile profiles of PFJ at 7, 14, 21, 28, 91 and 140 d were analyzed. A total of fifty-one volatile compounds were identified, and alcohols (68.12–78.94%) were the main volatile components in PFJ, followed by methoxy-phenolic compounds (4.67–5.48%). Perilla alcohol and trans-Shisool were the major constituents during spontaneous fermentation, which accounted for 16.14–30.66% and 19.95–24.52%, respectively. The results showed that PFJ fermented into a health probiotic product with characteristic flavour and functional volatile compounds.

Research on Predominant Volatile Compounds of Grass Carp Meat

2013 ◽  
Vol 781-784 ◽  
pp. 1852-1855 ◽  
Author(s):  
Wen Zheng Shi ◽  
Qing Yun Chen ◽  
Xi Chang Wang ◽  
Jin Qing Wan
Keyword(s):  
Volatile Compounds ◽  
Grass Carp ◽  
Carbonyl Compounds ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Theoretical Knowledge ◽  
Solid Phase Micro Extraction ◽  
Flavor Chemistry ◽  
Odor Activity Value

In this paper, the dorsal meat of grass carp was used as research object. The volatile compounds of grass carp were extracted and concentrated by headspace solid phase micro-extraction (HS-SPME). Then the volatiles were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that SPME-GC-MS was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 42 volatile compounds were detected in dorsal meat of grass carp. The volatile components are mostly carbonyl compounds and alcohols, and the relative contents are 95.74%. The method of odor activity value was applied to determine predominant volatile components of grass carp. There are 12 predominant components were determined in dorsal meat of grass carp, including: 1-Octen-3-ol, 2,6-Nonadienal, Nonanal, (E,E)-2,4-Decadienal, (E,Z)-2,4-Decadienal, Hexanal, 2-Nonenal, Octanal, 2-Decenal, Heptanal, Heptanol and 2-Octenal etc. The study will enrich the theoretical knowledge of flavor chemistry .

scholarly journals Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

2020 ◽  
Vol 26 (1) ◽  
pp. 71-78
Author(s):  
Erhan Sulejmani ◽  
Muhamet Demiri
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Total Concentration ◽  
Meat Product ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Fermented Sausage ◽  
Significant Difference ◽  
Aromatic Components ◽  
Production Stages

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatography-mass spectrometry (GC?MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcohols, 9 esters, 13 hydrocarbons and 12 miscellaneous. The analysis of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, respectively. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration. There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavour notes of this meat product.

scholarly journals Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Daisuke Suzuki ◽  
Yuko Sato ◽  
Hiroshi Kamasaka ◽  
Takashi Kuriki ◽  
Hirotoshi Tamura
Keyword(s):  
Volatile Compounds ◽  
Edible Oils ◽  
Solid Phase ◽  
Coconut Oil ◽  
Edible Oil ◽  
Aroma Compounds ◽  
Volatile Components ◽  
Virgin Coconut Oil ◽  
Liquid Liquid Extraction ◽  
Wide Range

Abstract Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

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.

scholarly journals Volatile Flavor Compounds Composition of Steamed Squid (Loligo sp.)

2021 ◽  
pp. 1-7
Author(s):  
Salsabiil Dhiyaa Rinanda ◽  
Rusky I Pratama ◽  
Indah Riyantini ◽  
Iis Rostini
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Economic Value ◽  
Proximate Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Marine Fishery ◽  
Volatile Flavor

Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing activities are needed, steaming is one of them. Processing activities using high temperatures are suspected to affect the composition of flavor compounds in fishery products. Flavor volatile are components that act as aroma, the initial impression (top notes), and evaporate easily. This research is to study and identify volatile compounds composition found in steamed squid. The squid was taken from Indramayu, West Java, subsequently the sample preparation was conducted at the Laboratory of Fishery Processing Technology, Faculty of Fisheries and Marine Science, Universitas Padjajaran. Volatile components were analyzed at Flavor Laboratory, Indonesian Center for Rice Research, Sukamandi, Subang from February to April 2021. Volatile compounds were analyzed using Gas Chromatography / Mass Spectrometry (GC / MS) with an extraction temperature of 80ºC in 45 minutes (Solid Phase Micro Extraction). The proximate analysis was analyzed at Inter-University Centre Laboratory, Bogor Agricultural Institute. The volatile compound analysis successfully detected 30 compounds in the steamed squid sample. The proximate analysis showed steamed squid contained 74.99% water content, 1.49% ash, 2.09% fat, and 21.12% protein.

SPME-GC/MS Analysis of Volatile Components from Air-Dried Sausage during Processing

2013 ◽  
Vol 781-784 ◽  
pp. 1614-1618 ◽  
Author(s):  
Yong Song ◽  
Na Qiao ◽  
Chong Wei Li ◽  
Ting Ting Wen ◽  
Fang Yu Liu
Keyword(s):  
Volatile Compounds ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Hexanoic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Fermented Sausages ◽  
Branched Chain

Air-dried sausage (ADS) is a kind of Chinese traditional spontaneous fermented sausages, and is popular to consumers. In order to investigate the changes of volatile components from ADS during processing, solid phase micro-extraction (SPME) was employed to extract volatiles from samples of different processing stages. And then, volatile compounds were separated and identified by capillary gas chromatography-mass spectrometry (GC/MS). In this work, 19, 25 and 29 kinds of volatile compounds were identified from samples periodically taken at 0 d, 2 d and 7 d. 32 volatile compounds were identified in total during the entire process. The main volatile compounds during the processing of ADS were ethyl alcohol, hexanal, D-limonene, 2-pentanone and hexanoic acid ethyl ester. Branched-chain aldehydes: 3-methylbutanal and 2-methylbutanal were also detected and identified. The formation of these volatile compounds may be attributed to the added alcohol, spices, fat oxidation, amino acid metabolism, microbial activity and the interaction between these factors.

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