Identification of Floral Scent Profiles in Bearded Irises

Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded iris, including Iris. germanica, I. pumila and I. pallida were used to investigate the composition and relative contents of floral scent components by headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS). A total of 219 floral scent components were detected in blooming flowers. The scent profile varied significantly among and within the three investigated species. Principal component analysis (PCA) indicated that terpenes, alcohols and esters contributed the most to the floral scent components and 1-caryophyllene, linalool, citronellol, methyl cinnamate, β-cedrene, thujopsene, methyl myristate, linalyl acetate, isosafrole, nerol, geraniol were identified as the major components. In a hierarchical cluster analysis, twenty-seven accessions could be clustered into six different groups, most of which had representative scent components such as linalool, citronellyl acetate, thujopsene, citronellol, methyl cinnamate and 1-caryophyllene. Our findings provide a theoretical reference for floral scent evaluation and breeding of bearded irises.

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Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

Molecules ◽

10.3390/molecules24030536 ◽

2019 ◽

Vol 24 (3) ◽

pp. 536 ◽

Cited By ~ 4

Author(s):

Somchai Rice ◽

Devin Maurer ◽

Anne Fennell ◽

Murlidhar Dharmadhikari ◽

Jacek Koziel

Keyword(s):

Solid Phase ◽

Principal Component ◽

Hierarchical Cluster ◽

Temporal Variations ◽

Grape Berry ◽

Wine Industry ◽

Gas Chromatography Mass Spectrometry ◽

Cold Hardy ◽

Non Destructive

In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.

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In vivo and in vitro Volatile Constituents of the Flowers of Xylopia aromatica by HS‑SPME/GC-MS

Journal of the Brazilian Chemical Society ◽

10.21577/0103-5053.20210013 ◽

2021 ◽

Author(s):

João Junqueira ◽

Michelle do Nascimento ◽

Lucas da Costa ◽

Lincoln Romualdo ◽

Francisco de Aquino ◽

...

Keyword(s):

Solid Phase ◽

Floral Scent ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Large White ◽

Volatile Constituents ◽

Wide Range ◽

First Time

Xylopia aromatica (Lam.) Mart. (Annonaceae) is a typical species from the Brazilian cerrado that presents medicinal properties. The plant is distinguished by its large white flowers which produce a pleasant fragrance. X. aromatica is characterized by a wide range of medicinal application. These characteristics have motivated us to investigate the flowers volatile organic compounds (VOCs) via in vivo and in vitro protocols by a headspace solid-phase microextraction (HS‑SPME) technique combined with gas chromatography-mass spectrometry (HS-SPME/GC‑MS). Four different fibers, extraction times and temperatures were the parameters changed to lead to the maximum profiling of the volatile constituents. Data were analyzed using principal component analysis (PCA). A total of 77 VOCs were extracted from the floral scent, with 52 and 68 extracted from in vivo and in vitro sampling, respectively, of which 48 were reported for the first time in the literature as volatile constituents from X. aromatica flowers. The extraction and identification of VOCs were successfully performed through HS-SPME/GC-MS. The PCA data allowed the identification of parameters that led to the maximum number of VOCs, which were polyacrylate (PA) and carboxen/polydimethylsiloxane (CAR/PDMS) fibers, 60 min extraction time and temperature of 29.0 °C. Among the volatile constituents identified, sesquiterpenes predominated, comprising about 61.04%.

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Floral Scent Variation in the Heterostylous Species Gelsemium sempervirens

Molecules ◽

10.3390/molecules24152818 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2818 ◽

Cited By ~ 2

Author(s):

Bettie Obi Johnson ◽

Annette M. Golonka ◽

Austin Blackwell ◽

Iver Vazquez ◽

Nigel Wolfram

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Solid Phase ◽

Floral Scent ◽

Geographic Location ◽

Gas Chromatography Mass Spectrometry ◽

Population Type ◽

Volatile Organic ◽

Scent Profile ◽

Gelsemium Sempervirens

Gelsemium sempervirens (L.) W.T. Aiton, a distylous woody vine of the family Gelsemiaceae, produces sweetly fragrant flowers that are known for the toxic alkaloids they contain. The composition of this plant’s floral scent has not previously been determined. In this study, the scent profiles of 74 flowers obtained from six different wild and cultivated populations of G. sempervirens were measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). There were 81 volatile organic compounds identified and characterized as benzenoids, terpenoids, fatty acid derivatives, and yeast associated compounds. The most abundant compound was benzaldehyde (23–80%) followed by ethanol (0.9–17%), benzyl benzoate (2–15%), 4-anisaldehyde (2–11%), (Z)-α-ocimene (0–34%), and α-farnesene (0.1–16%). The impacts of geographic location, population type (wild or cultivated), and style morph (L = long, S = short) on scent profile were investigated. The results showed no relationship between geographic location or population type and volatile organic compounds (VOC) profile, but did show a significant scent profile difference between L and S morphs based on non-metric multidimensional scaling (NMDS) using Bray-Curtis similarity indices. The L morphs contained higher amounts of benzenoids and the S morphs contained higher amounts of terpenoids in their scent profiles. The L morphs also produced a higher total abundance of scent compounds than the S morphs. This study represents the first floral scent determination of G. sempervirens finding significant variation in scent abundance and composition between style morphs.

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Identification and Evaluation of Aromatic Volatile Compounds in 26 Cultivars and 8 Hybrids of Freesia hybrida

Molecules ◽

10.3390/molecules26154482 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4482

Author(s):

Shidan Weng ◽

Xueqing Fu ◽

Yu Gao ◽

Tianlei Liu ◽

Yi Sun ◽

...

Keyword(s):

Clustering Analysis ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Floral Scent ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Commercial Application ◽

Freesia Hybrida ◽

Volatile Organic ◽

Main Component

Freesia hybrida is a group of cultivars in the genus Freesia with a strong floral scent composed of diverse volatile organic compounds (VOCs). In this study, the VOCs of 34 F. hybrida were extracted and analyzed by headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC-MS). A total of 164 VOCs whose relative contents were higher than 0.05% were detected. The numbers of VOCs in all germplasms differed between 11 to 38, and the relative contents ranged from 32.39% to 94.28%, in which most germplasms were higher than 80%. Terpenoids, especially monoterpenes, were the crucial type of VOCs in most germplasms, of which linalool and D-limonene were the most frequently occurring. Principal component analysis (PCA) clearly separated samples based on whether linalool was the main component, and hierarchical clustering analysis (HCA) clustered samples into 4 groups according to the preponderant compounds linalool and (E)-β-ocimene. Comparison of parental species and hybrids showed heterosis in three hybrids, and the inherited and novel substances suggested that monoterpene played an important role in F. hybrida floral scent. This study established a foundation for the evaluation of Freesia genetic resources, breeding for the floral aroma and promoting commercial application.

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Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

Applied Sciences ◽

10.3390/app11219964 ◽

2021 ◽

Vol 11 (21) ◽

pp. 9964

Author(s):

Ylenia Pieracci ◽

Roberta Ascrizzi ◽

Luisa Pistelli ◽

Guido Flamini

Keyword(s):

Solid Phase ◽

Headspace Analysis ◽

Principal Component ◽

Hierarchical Cluster ◽

Dark Chocolate ◽

Gas Chromatography Mass Spectrometry ◽

Panel Test ◽

Sensorial Evaluation ◽

Consumer's Perception ◽

Chemical Class

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists’ sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible.

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A Comparative Analysis of Floral Scent Compounds in Intraspecific Cultivars of Prunus mume with Different Corolla Colours

Molecules ◽

10.3390/molecules25010145 ◽

2019 ◽

Vol 25 (1) ◽

pp. 145 ◽

Cited By ~ 3

Author(s):

Tengxun Zhang ◽

Fei Bao ◽

Yongjuan Yang ◽

Ling Hu ◽

Anqi Ding ◽

...

Keyword(s):

Benzyl Alcohol ◽

Solid Phase ◽

Floral Scent ◽

Principal Component ◽

Hierarchical Cluster ◽

Floral Volatiles ◽

Benzyl Acetate ◽

Prunus Mume ◽

Benzyl Benzoate ◽

Floral Volatile

Prunus mume is the only fragrant flowering species of Prunus. According to the previous studies, benzyl acetate and eugenol dominate its floral scent. However, the diversity of its floral scents remains to be elucidated. In this work, the floral volatiles emitted from eight intraspecific cultivars of P. mume with white, pink and red flowers, were collected and analyzed using headspace solid-phase microextraction combined with gas chromatograms-mass spectrometry (HS-SPME-GC-MS). In total, 31 volatile compounds were identified, in which phenylpropanoids/benzenoids accounted for over 95% of the total emission amounts. Surprisingly, except for benzyl acetate and eugenol, several novel components, such as benzyl alcohol, cinnamyl acohol, cinnamy acetate, and benzyl benzoate were found in some cultivars. The composition of floral volatiles in cultivars with white flowers was similar, in which benzyl acetate was dominant, while within pink flowers, there were differences of floral volatile compositions. Principal component analysis (PCA) showed that the emissions of benzyl alcohol, cinnamyl alcohol, benzyl acetate, eugenol, cinnamyl acetate, and benzyl benzoate could make these intraspecific cultivars distinguishable from each other. Further, hierarchical cluster analysis indicated that cultivars with similar a category and amount of floral compounds were grouped together. Our findings lay a theoretical basis for fragrant plant breeding in P. mume.

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The Effects of Post-Harvest Treatments on the Quality of Agastache aurantiaca Edible Flowers

Horticulturae ◽

10.3390/horticulturae7040083 ◽

2021 ◽

Vol 7 (4) ◽

pp. 83

Author(s):

Ilaria Marchioni ◽

Rosanna Dimita ◽

Giovanni Gioè ◽

Luisa Pistelli ◽

Barbara Ruffoni ◽

...

Keyword(s):

Ornamental Plants ◽

Principal Component ◽

Hierarchical Cluster ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Metabolites ◽

Antioxidant Compounds ◽

Post Harvest ◽

Nutraceutical Compounds ◽

Freeze Dried ◽

Oxygenated Monoterpene

Agastache spp. are used as ornamental plants for their pleasant aroma and the different colors of flowers. Nowadays, their edible flowers have become attractive for their nutraceutical properties. Post-harvest treatment appears as a crucial point to avoid impairment of the nutraceutical compounds and aroma, so different treatments were tested to analyze their effect on the bioactive metabolites and volatilome. Results indicated that freeze-drying was the best solution to prolong the shelf life of these flowers. The use of high temperatures (50, 60, 70 °C) led to altered the composition of antioxidant compounds (phenolic compounds, flavonoids, anthocyanins, carotenoids). Air-drying at 30 °C was a reasonable method, even though time consuming. Concerning the aroma profile, all samples were dominated by oxygenated monoterpene compounds. Pulegone was the main or one of the major constituents of all samples together with p-menthone. Gas Chromatography-Mass Spectrometry results showed a correlation between the temperature and the number of identified compounds. Both fresh and freeze-dried samples evidenced a lesser number (10 and 19, respectively); when the temperature raised, the number of identified constituents increased. Statistical analyses highlighted significant differences between almost all aromatic compounds, even if both Principal Component and Hierarchical Cluster analyses differed at 60 and 70 °C and from the other treatments.

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Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

Applied Sciences ◽

10.3390/app11135855 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5855

Author(s):

Samantha Reale ◽

Valter Di Cecco ◽

Francesca Di Donato ◽

Luciano Di Martino ◽

Aurelio Manzi ◽

...

Keyword(s):

Solid Phase ◽

Principal Component ◽

Apium Graveolens ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Metabolites ◽

Chemical Components ◽

Volatile Profile ◽

Wild Type ◽

Multivariate Statistical ◽

Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽

10.3390/foods10061180 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1180

Author(s):

Xiaoyu Yin ◽

Qian Chen ◽

Qian Liu ◽

Yan Wang ◽

Baohua Kong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Quality Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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

Molecules ◽

10.3390/molecules26092604 ◽

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.

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