scholarly journals Ancient Danish Apple Cultivars—A Comprehensive Metabolite and Sensory Profiling of Apple Juices

Metabolites ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 139 ◽  
Author(s):  
Nunzia Iaccarino ◽  
Camilla Varming ◽  
Mikael Agerlin Petersen ◽  
Nanna Viereck ◽  
Birk Schütz ◽  
...  
Keyword(s):  
Sugar Content ◽  
Screening Method ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Breeding Programs ◽  
Apple Cultivars ◽  
Aroma Components ◽  
Different Levels ◽  
Comprehensive Characterization

In recent decades, intensive selective breeding programs have allowed the development of disease-resistant and flavorsome apple cultivars while leading to a gradual decline of a large number of ancient varieties in many countries. However, the re-evaluation of such cultivars could lead to the production new apple-based products with health beneficial properties and/or unique flavor qualities. Herein, we report the comprehensive characterization of juices obtained from 86 old, mostly Danish, apple cultivars, by employing traditional analysis (ion chromatography, °Brix, headspace gas chromatography/mass spectrometry (GC–MS), and panel test evaluation) as well as an innovative nuclear magnetic resonance (NMR)-based screening method developed by Bruker for fruit juices, known as Spin Generated Fingerprint (SGF) Profiling™. Principal component analysis showed large differences in aroma components and sensory characteristics, including odd peculiar odors and flavors such as apricot and peach, and very different levels of phenolic compounds, acids and sugars among the analyzed juices. Moreover, we observed a tendency for late-season juices to be characterized by higher °Brix values, sugar content and they were perceived to be sweeter and more flavor intense than early-season juices. Our findings are useful for the production of specialty vintage-cultivar apple juices or mixed juices to obtain final products that are characterized both by healthy properties and peculiar sensory attributes.

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

scholarly journals Simultaneous determination of various platycosides in Four Platycodon grandiflorum cultivars by UPLC-QTOF/MS

2019 ◽  
Vol 62 (1) ◽  
Author(s):  
Dae Young Lee ◽  
Bo-Ram Choi ◽  
Jae Won Lee ◽  
Yurry Um ◽  
Dahye Yoon ◽  
...  
Keyword(s):  
Principal Component ◽  
Ultra Performance Liquid Chromatography ◽  
Platycodon Grandiflorum ◽  
Pentacyclic Triterpenoid ◽  
Flight Mass Spectrometry ◽  
Platycodi Radix ◽  
Isomeric Pairs ◽  
Different Levels

Abstract In Platycodi Radix (root of Platycodon grandiflorum), there are a number of platycosides that consist of a pentacyclic triterpenoid aglycone and two sugar moieties. Due to the pharmacological activities of platycosides, it is critical to assess their contents in PR, and develop an effective method to profile various platycosides is required. In this study, an analytical method based on ultra performance liquid chromatography coupled with quadrupole time-of-flight/mass spectrometry (UPLC-QTOF/MS) with an in-house library was developed and applied to profile various platycosides from four different Platycodi Radix cultivars. As a result, platycosides, including six isomeric pairs, were successfully analyzed in the PRs. In the principal component analysis, several platycosides were represented as main variables to differentiate the four Platycodi Radix cultivars. Their different levels of platycosides were also represented by relative quantification. Finally, this study indicated the proposed method based on the UPLC-QTOF/MS can be an effective tool for identifying the detail characterization of various platycosides in the Platycodi Radix.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Morpho-phenological characterization of grape (Vitis vinifera L.) germplasm grown in northern zones of Punjab, Pakistan

2021 ◽  
Vol 58 (04) ◽  
pp. 1223-1236
Author(s):  
Muhammad Tahir Akram
Keyword(s):  
Plant Genetic Resources ◽  
Principal Component ◽  
Bunch Length ◽  
Vitis Vinifera L ◽  
Breeding Programs ◽  
Early Maturing ◽  
The Difference ◽  
Peduncle Length ◽  
International Plant

This endeavor includes thirty grapes’ genotypes grown in northern zones of Punjab, Pakistan to determine similarities and dissimilarities in forty-four morphological traits according to the descriptor “International Plant Genetic Resources Institute (IPGRI)”. The relation between the genotypes was determined by principal component analysis (PCA), and similarity was worked out by using cluster analysis. The dendrogram divided the genotypes into two main groups with classes and subclasses. The variation present within the class was up to 81.72% while the difference between classes was 18.28%. The morphological quantitative traits such as bunch length, bunch width, bunch weight, peduncle length, the weight of 10 berries, number of berry in a bunch, berry length, and berry width were in the following range 27.50-11 cm, 13.75-5 cm, 583.56-77.70 g, 6.50-1.55 cm, 53.70-9.70 g, 354-28, 27.37-11.40 mm and 18.06-10.41 mm respectively, which indicated a wide level of diversity in the selected genotypes. Based on phenological attributes, “Regina”, “Perlet”, and “Early White” were found early maturing genotypes to prevent berry rotting due to monsoon rains at the final stage of ripening. The data generated in this study would be helpful to preserve the existing germplasm and be available for designing future breeding programs.

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

2007 ◽  
Vol 74 (4) ◽  
pp. 468-477 ◽  
Author(s):  
Raffaella Di Cagno ◽  
R Evan Miracle ◽  
Maria De Angelis ◽  
Fabio Minervini ◽  
Carlo G Rizzello ◽  
...  
Keyword(s):  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Volatile Profile ◽  
Mean Values ◽  
Trained Panel ◽  
Steam Distillation Extraction ◽  
Almost All

Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.

scholarly journals Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1051
Author(s):  
Shunbo Yang ◽  
Nini Hao ◽  
Zhipeng Meng ◽  
Yingjuan Li ◽  
Zhengyang Zhao
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Great Influence ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Content ◽  
Hexyl Butyrate ◽  
Apple Cultivars ◽  
Important Quality ◽  
Apple Peels

Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 µg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 µg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future.

Use of FTIR and mass spectrometry for characterization of glycated caseins

2009 ◽  
Vol 76 (1) ◽  
pp. 105-110 ◽  
Author(s):  
Christine M Oliver ◽  
Ashwini Kher ◽  
Don McNaughton ◽  
Mary Ann Augustin
Keyword(s):  
Mass Spectrometry ◽  
Principal Component ◽  
Laser Desorption ◽  
Sodium Caseinate ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Induced Changes ◽  
Different Levels ◽  
Matrix Assisted Laser

This study investigates the potential of Fourier transform infrared spectroscopy (FTIR) to monitor glycation-induced changes in protein structure. Aqueous solutions of sodium caseinate and glucose (1:2 w/w, pH 6·7) were heated at 90°C for 0, 10, 20, 40 and 60 min. Evidence for caseinate glycation was obtained by mass spectrometry techniques (electrospray (ESI) and matrix-assisted laser desorption ionisation (MALDI)). FTIR was able to discriminate between glycated and non-glycated sodium caseinate, when the data were analysed by multivariate statistical methods; principal component analysis (PCA) and soft independent modelling of class analogy (SIMCA). The techniques used were complementary and provided different levels of information about the glycated samples.

scholarly journals GENETIC DIVERGENCE AMONG Passiflora cristalina Vanderpl & Zappi. GENOTYPES BASED ON FLOWER AND FRUIT CHARACTERISTICS

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
GREICIELE FARIAS DA SILVEIRA ◽  
ANA APARECIDA BANDINI ROSSI ◽  
TATIANE LEMOS VARELLA ◽  
MAURECILNE LEMES DA SILVA CARVALHO ◽  
CAROLINA JOANA DA SILVA
Keyword(s):  
Genetic Divergence ◽  
Morphological Characteristics ◽  
Principal Component ◽  
Fruit Weight ◽  
Fruit Characteristics ◽  
Breeding Programs ◽  
Fruit Length ◽  
Relative Contribution ◽  
Cluster Methods

ABSTRACT This study aimed to evaluate the genetic divergence among Passiflora cristalina genotypes and quantify the relative contribution of 30 flower and fruit characteristics, seeking to support the preservation and characterization of genetic resources of the species for preservation and use in future breeding programs. We evaluated 150 fruit and 150 flowers collected in 15 genotypes with naturally occurring in the municipality of Alta Floresta, MT. The characterization of genotypes was performed through 30 morphological characteristics of flowers and fruits, 21 of these for flower and 9 for fruit. Data were evaluated using the principal components and cluster methods obtained by UPGMA method from the similarity matrix (Euclidian mean distance), using the Genes software. By principal component analysis, it has been found that the first three components have absorbed 52.11% of the accumulated variation. The characteristics that most contributed to the discrimination of genotypes were fresh fruit weight, stigma length, length of corona filaments, fruit width, petal width and pulp weight, which are more responsive for the selection of P.cristalina genotypes. Smaller contributions to diversity were obtained from anther width, bract width and fruit length. The smallest contributions for diversity were obtained from the following characteristics: anther width, bract width and fruit length. Through UPGMA clustering method, it was found that there is a large genetic divergence among genotypes analyzed because all genotypes were grouped with over 50% of dissimilarity. This study identified genotypes 4, 5 and 9 as the most divergent and therefore the most suitable for breeding in future breeding programs and genetic conservation of the species.

scholarly journals Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1707 ◽  
Author(s):  
Wei Wang ◽  
Shan Jin ◽  
Yaling Guo
Keyword(s):  
Methyl Acetate ◽  
Dimethyl Sulfide ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Potential Method ◽  
Mesityl Oxide ◽  
Gas Chromatography Mass Spectrometry ◽  
Standard Samples ◽  
Peak Areas ◽  
Aroma Components

An aroma-based method for distinguishing different grades of Nongxiang Tieguanyin was explored by taking special grade (K110) and 1–4 grades (K101, K102, K103, and K104) of this tea as samples. Tea samples were analyzed by gas chromatography–mass spectrometry (GC-MS) combined with chemometrics. Results showed differences in the types and relative contents of aroma components among different grades of Nongxiang Tieguanyin tea. In the principal component analysis (PCA) scoring plot, except for K102 and K103, tea samples of different grades were distributed in different regions. Components satisfying variable important for the projection (VIP) > 1 and peak areas with significant differences (p < 0.05) among different tea grades were screened. Finally, 18 differential variables were screened out from 143 volatiles. The clustering results of these variables were consistent with those of PCA. K102 and K103 were initially clustered into one group and then clustered with K101, K110, and K104 in turn. The clear PCA separation of these samples and uniform hierarchical cluster analysis (HCA) clustering results suggests that GC-MS coupled with chemometrics analysis is a valid and accurate approach for discriminating different grades of Nongxiang Tieguanyin. The screened differential variables could represent a difference in aroma quality among five grades of Nongxiang Tieguanyin tea. Clear rules between peak area and the grade were also observed in some differential variables. 1-Ethylpyrrole and unknown-32 were positively correlated with grade. 2-Methylfuran, 2-ethylfuran, 2-methylidenecyclopentan-1-ol, mesityl oxide, 2-amylfuran, and D-limonene were negatively correlated with grade. The peak areas of methyl acetate, dimethyl sulfide, 6-methylhept-5-en-2-one, and (Z)-β-ocimene initially decreased but then increased with declining grade. The toluene content was especially high in K104 but only a negligible difference was observed among other grades. This study provides a potential method for differentiating Nongxiang Tieguanyin teas of different grades based on aroma. Unknown samples could be classified by comparison of their spatial distribution with those of known standard samples in PCA or HCA, as well as the peak area differences of differential variables between unknown samples and known standard samples.

scholarly journals ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF AUTUMN AND WINTER APPLE VARIETIES AND THEIR PRETABILITY FOR JUICE EXTRACTION

2020 ◽  
Vol 19 (2) ◽  
pp. 35-48
Author(s):  
Ioana Roman ◽  
Calin S. Vac ◽  
Raoul A. Roman
Keyword(s):  
Physicochemical Properties ◽  
Sugar Content ◽  
Healthy Foods ◽  
Breeding Programs ◽  
Apple Varieties ◽  
Technological Transfer ◽  
Juice Extraction ◽  
Apple Cultivars ◽  
Improvement Programs ◽  
Autumn And Winter

This study reveals data about the physicochemical properties of autumn and winter apple cultivars from Cluj-Napoca, Romania and technological transfer of the research data to apple breeding programs and nutrition area. The main objective pursued is materialized in the study of performances of five autumn-apple varieties and twelve winter ones regarding thirteen characteristics conferring high suitability for juice extraction. It also wants to formulate conclusions and recommendations for: consuming healthy foods and apple improvement programs in view of obtaining new cultivars of high quality fruits, suitable for fresh consumption as well as for juice production. Two of the oldest traditional Romanian apple varieties, ‘Pătul’ and ‘Poinic’, which have been chosen as references for the suitability of such cultivation for the production of juice, are famous for their juicy and balanced taste, riches in vitamin C and low in sugar content. It is obvious that for these traits there are large selecting possibilities of the genitors both as plus variants as well as minus variants, according to the direction of melioration being considered.

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