scholarly journals Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1795 ◽  
Author(s):  
Chenchen Wang ◽  
Wenjun Zhang ◽  
Huidong Li ◽  
Jiangsheng Mao ◽  
Changying Guo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Practical Method ◽  
Accurate Method ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Aroma Components

Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

scholarly journals Headspace Solid-Phase Microextraction Coupled to Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry for the Determination of Short-Chain Chlorinated Paraffins in Water Samples

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Nan Zhan ◽  
Feng Guo ◽  
Shuai Zhu ◽  
Zhu Rao
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Water Samples ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Short Chain ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Chlorinated Paraffins

Short-chain chlorinated paraffins (SCCPs) are a new type of persistent organic pollutants. In this work, a simple and effective method involving headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) was developed and optimized for the determination of trace SCCPs in water samples. The key parameters related to extraction and separation efficiency were systematically optimized. The SCCP congener groups were best resolved using an Rxi-5Sil MS (30 m × 0.25 mm × 0.25 µm) column followed by an Rxi-17Sil MS (1.0 m × 0.15 mm × 0.15 µm) column; the optimum extraction conditions were achieved with a 100 µm polydimethylsiloxane SPME fiber, when a 10 mL water sample added with 3.6 g sodium chloride was incubated for 15 min at 90°C and then extracted during 60 min at 90°C and desorption at 260°C for 2 min. The proposed method showed good linearity in the concentration range of 0.2–20.0 µg/L with the determination coefficient greater than 0.995. The detection and quantification limits ranged from 0.06 to 0.13 µg/L and 0.18 to 0.40 µg/L, respectively, which are sufficient to meet the regulatory detection limits as set by most environmental regulations. The accuracy and precision of the method was also good, where the recoveries ranged from 82.5 to 95.4%, and intra- and interday precision was within 7.2% and 14.5%, respectively. The optimized method has been applied to the determination of SCCPs in ten freshwater samples of three different types.

scholarly journals The Aroma Composition of Baby Ginger Paocai

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Songming Luo ◽  
Qiang Li ◽  
Anjun Chen ◽  
Xingyan Liu ◽  
Biao Pu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fermentation Process ◽  
Solid Phase ◽  
Relative Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Geranyl Acetate ◽  
Aroma Components

The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

scholarly journals Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

2016 ◽  
Vol 9 (3) ◽  
pp. 67
Author(s):  
Y. M. Garcia ◽  
M. N. S. Guedes ◽  
J. C. M. Rufini ◽  
A. G. Souza ◽  
R. Augusti ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Peak Areas ◽  
Aroma Notes

In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

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