scholarly journals The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1672
Author(s):  
Ioanna S. Kosma ◽  
Michael G. Kontominas ◽  
Anastasia V. Badeka
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Classification Rate ◽  
Linear Discriminant ◽  
Marker Compounds ◽  
Cultivar Differentiation

In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile compound data were combined with chemometric methods (Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA)) with the aim not only to differentiate olive oils but also to identify characteristic volatile compounds that would enable differentiation of botanical origin (marker compounds). The application of Stepwise LDA (SLDA) effectively reduced the large number of statistically significant volatile compounds involved in the differentiation process, and thus, led to a set of parameters, the majority of which belong to compounds that are highly dependent on variety. In addition, the use of these marker compounds resulted in an increased correct classification rate (85.6%) using the cross-validation method indicating the validity of the model developed despite the use of a large number of dependent variables (cultivars).

Analysis of Volatile Compound from Commercial Swiftlet Aroma Using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

2021 ◽  
Vol 1025 ◽  
pp. 122-127
Author(s):  
Nik Fatin Nabilah binti Muhammad Nordin ◽  
Che Mohd Aizal bin Che Mohd ◽  
Saiful Nizam bin Tajuddin
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Substances ◽  
Chromatography Mass Spectrometry ◽  
Different Types

This study was designed to investigate the compounds in the different types of commercial aroma used to attract swiftlets in the birdhouse. Analysis of the volatile compounds is done on two types of commercial aroma, which is categorized as floor aroma (F1, F2, F3) and top aroma (T1, T2, T3) using SPME-GC-MS. As a result, F1, F2 and F3 shows the presence of major constituents like 2-heptanone (13.53%, 3.22% and 0.37% respectively) and 2-nonanone (0.83%, 2.02%, and 0.82% respectively) using DB-1ms while 2-heptanone (5.87%, 0.78% and 0.45% respectively) and methoxy-phenyl-oxime (11.50%, 11.84% and 0.20% respectively) using DB-wax. Major constituents detected using DB-1ms for T1, T2 and T3 are 1-(2-methoxy-1-methylethoxy)-2-propanol (36.49%, 16.23% and 3.06% respectively). Meanwhile, no similar compounds detected by DB-wax for sample T1, T2 and T3. The overall findings concluded that most of the formulation used in the commercial aroma contained strong odor-producing chemicals to attract swiftlets. More studies should be done on investigating the effects of the commercial aroma towards swiftlet also on aroma made from natural substances instead of chemically produced commercial aroma.

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 The variation of volatile compounds emitted from aromatic orchid (Phalaenopsis bellina) at different timing and flowering stages

Plant Omics ◽  
2020 ◽  
pp. 78-85
Author(s):  
Ahmad Asnawi Mus ◽  
Jualang Azlan Gansau ◽  
Vijay Subbiah Kumar ◽  
Nor Azizun Rusdi
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Developmental Stages ◽  
Solid Phase ◽  
Floral Scent ◽  
Gene Isolation ◽  
Gas Chromatography Mass Spectrometry ◽  
Full Bloom ◽  
Flower Bud ◽  
Orchid Species

Phalaenopsis bellina, is an orchid widely known for their distinctive fragrance. Of late, fragrant orchids are getting more attention from Orchid breeders for their horticultural market value. Although volatile compounds have been identified in several orchid species, the floral scent emission of P. bellina is far from understood. Therefore, this study was carried out to investigate the influence of different timing and floral development stages on the volatile emissions from P. bellina flowers using Solid Phase Micro Extraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The volatile compound was extracted during morning and afternoon sessions from three different floral developmental stages. The volatile compounds emitted from flowers from two different sessions were trapped with SPME fiber for 30 minutes before directly injected into GC-MS for identification. Results showed that approximately 79 volatile compounds were identified, with the terpenoid presented as the major compound class. P. bellina had the highest number of volatiles during the morning and full bloom (41), with 29.82% monoterpene and 23.33% sesquiterpenes accounted in total. α-farnesene (19.56%) was abundance during morning emission and remains as the highest volatile in afternoon emission (44.08%), even higher when compared to morning emission. However, a decrease in the volatile compound was observed in afternoon emission, in which only 34 volatile compounds detected. Meanwhile, partial bloom developmental stage revealed linalool as the major terpenoid volatile compounds (25.89%), with only 20 volatile compounds recorded. On the other hand, no volatile compounds were recorded and profiled from flower bud stage. The establishment of a floral scent study provides a brief overview of the regulation of fragrance in P. bellina, which can be continued through gene isolation or fragrance-related enzymes study. This information will provide necessary information on orchid floral scent research that useful in boosting horticultural trade of the scented orchids and their function in pollination ecology study

scholarly journals Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 745
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Fish Oil ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase ◽  
Meat Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Processing And Storage ◽  
Strategy Changes ◽  
And Storage

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

scholarly journals Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 4373-4387
Author(s):  
Minjay Chung ◽  
Sensung Cheng ◽  
Chunya Lin ◽  
Shangtzen Chang
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Phyllostachys Pubescens ◽  
Dendrocalamus Latiflorus ◽  
Different Temperatures ◽  
Diterpene Compound ◽  
Major Volatile Compound

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

scholarly journals Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1995
Author(s):  
Mirella Žanetić ◽  
Maja Jukić Špika ◽  
Mia Mirjana Ožić ◽  
Karolina Brkić Bubola
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Olive Oils

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

scholarly journals Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

2012 ◽  
Vol 1 (4) ◽  
pp. 194 ◽  
Author(s):  
Karima Tanouti ◽  
Hanae Serghini-Caid ◽  
Marianne Sindic ◽  
Jean-Paul Wathelet ◽  
Amina Bouseta ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Carboxylic Acids ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Volatile Fraction ◽  
Chemical Compositions ◽  
Rancimat Method ◽  
Volatile Profiles

<p>Studies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies around the world have shown that the volatile compounds in VOO depend on the climate, cultivation and process.</p> <p>The present work is a first approach to compare volatile profiles of VOO largely produced in eastern of Morocco after 6 months of storage at ambient temperature in darkness. Oxidative stability measured by Rancimat method at 101C was also determined. VOO volatile profiles were examined using the solid-phase micro extraction fibre method (SPME) in conjunction with gas chromatography/mass spectrometer (GC/ MS). 84 volatile compounds were identified; they belong to various chemical classes, such as aldehydes, alcohols, esters, ketones, carboxylic acids and hydrocarbons. The main volatile compounds present in olive oil samples were compounds with 6 carbon atoms (C6) such as Hexanal, (E)-hex-2-enal, Z-3-Hexen-1-ol and 1-Hexanol. Ethanol and Z-3, 7-dimethyl-1, 3, 6-octatriene, methyl acetate and ethyl acetate were also found. In general, these compounds have been identified in all VOO analyzed samples. The chemical compositions of the analyzed virgin olive oil headspaces evidenced that the most representative compounds In Isly and Kenine were carboxylic acids accounted for 59.24%-49.7% respectively, whereas the volatile fraction of the oil from Achajara almoubaraka showed significantly higher amounts of the alcohols (46%). Concerning oxidative stability, Isly and Kenine OO, have lower stability values compared to Achajara almoubaraka. Their potential oxidative susceptibility is therefore much higher than Achajara almoubaraka.</p>

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