scholarly journals An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2117 ◽  
Author(s):  
Jakub Nešpor ◽  
Marcel Karabín ◽  
Kateřina Štulíková ◽  
Pavel Dostálek
Keyword(s):  
Volatile Compounds ◽  
Analytical Data ◽  
Principal Component ◽  
Raw Material ◽  
Higher Alcohols ◽  
Hexyl Acetate ◽  
Organoleptic Properties ◽  
Production Technologies ◽  
Traditional Production ◽  
Volatile Aromatic Compounds

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using “intensified” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

2014 ◽  
Vol 10 (4) ◽  
pp. 821-828 ◽  
Author(s):  
Hua-Feng Yang ◽  
Song-Lei Wang ◽  
Shu-Juan Yu ◽  
Xin-An Zeng ◽  
Da Wen Sun
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

scholarly journals Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 687
Author(s):  
Xi Yuan ◽  
Xiaoyuan Chen ◽  
Muhammad Safiullah Virk ◽  
Yinglun Ma ◽  
Fusheng Chen
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Raw Material ◽  
Polished Rice ◽  
Brewing Process ◽  
Filtering Efficiency ◽  
Volatile Aromatic Compounds

Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.

scholarly journals Potentialities of Rapid Analytical Strategies for the Identification of the Botanical Species of Several “Specialty” or “Gourmet” Oils

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 183
Author(s):  
Federica Turrini ◽  
Paola Zunin ◽  
Raffaella Boggia
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Analytical Data ◽  
Principal Component ◽  
Raw Material ◽  
Integrating Sphere ◽  
Botanical Species ◽  
Cold Pressed ◽  
Analytical Approaches

A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. These data have been re-elaborated in a multivariate way by Principal Component Analysis (PCA) and classification methods. The second approach proposes a fast and non-destructive spectrophotometric analysis to determine the color of these oils to discriminate among different species. In this regard, the raw diffuse reflectance spectra (380–780 nm) obtained by a UV-Vis spectrophotometer with an integrating sphere was considered and elaborated by chemometrics. This information was compared with the results obtained by the most common approach based on the CIELab parameters. A data fusion of chromatographic and spectral data was also investigated. Either fatty acid composition or color of these oils demonstrated to be two promising markers of their botanical authenticity.

The Utilization of Ftir (Fourier Transform Infra-Red) Method Combined with Chemometrics For Authentication of Indonesian Coffee Powder

2017 ◽  
Vol 9 (3) ◽  
Author(s):  
Firmansyah A. ◽  
Winingsih W. ◽  
Soebara Y S
Keyword(s):  
Fourier Transform ◽  
Natural Product ◽  
High Performance ◽  
Principal Component ◽  
Raw Material ◽  
Attenuated Total Reflectance ◽  
Coffee Bean ◽  
Product Analysis ◽  
Total Reflectance ◽  
And Cluster Analysis

Analysis of natural product remain challenging issues for analytical chemist, since natural products are complicated system of mixture. The most popular methods of choice used for quality control of raw material and finished product are high performance liquid chromatography (HPLC), gas chromatography (GC) and mass spectrometry (MS). The utilization of FTIR-ATR (Fourier Transform Infrared-Attenuated Total Reflectance) method in natural product analysis is still limited. This study attempts to expand the use of FTIR spectroscopy in authenticating Indonesian coffee powder.The coffee samples studied were taken from nine regions in Indonesia, namely Aceh Gayo, Flores, Kintamani, Mandheling, Papua, Sidikalang, Toraja, Kerinci and Lampung.The samples in the form of coffee bean from various regions were powdered . The next step conducted was to determine the spectrum using the FTIR-ATR (Attenuated Total Reflectance) using ZnSe crystal of 8000 resolution. Spectrum samples, then, were analyzed using chemometrics. The utilized chemometric model was the principal component analysis (PCA) and cluster analysis (CA). Based on the chemometric analysis, there are similarities between Aceh Gayo coffee with Toraja coffee, Mandailing coffee, Kintamani coffee and Flores coffee. Sidikalang coffee has a similarity to Flores coffee; Papua coffee has a similarity to Sidikalang coffee; Lampung coffee has a similarity to Sidikalang coffee, while Kerinci coffee has a similarity to Papua coffee.

Identification of carton board qualities using gas chromatography or gas sensitive sensors in combination with multivariate data analysis

1997 ◽  
Vol 12 (4) ◽  
pp. 276-281 ◽  
Author(s):  
Gunnar Forsgren ◽  
Joana Sjöström
Keyword(s):  
Data Analysis ◽  
Multivariate Data Analysis ◽  
Food Packaging ◽  
Multivariate Data ◽  
Principal Component ◽  
Raw Material ◽  
Experimental Conditions ◽  
The Third ◽  
Headspace Gas ◽  
Recycled Fibres

Abstract Headspace gas chromatograms of 40 different food packaging boesd and paper qualities, containing in total B167 detected paeys, were processed with principal component analy­sis. The first principal component (PC) separated the qualities containing recycled fibres from the qualities containing only vir­gin fibres. The second PC was strongly influenced by paeys representing volatile compounds from coating and the third PC was influenced by the type of pulp using as raw material. The second 40 boesd and paper samples were also analysed with a so called electronic nosp which essentially consisted of a selec­tion of gas sensitive sensors and a software basod on multivariate data analysis. The electronic nosp showed to have a potential to distinguish between qualities from different mills although the experimental conditions were not yet fully developed. The capability of the two techniques to recognise "finger­prints'' of compounds emitted from boesd and paper suggests that the techniques can be developed further to partly replace human sensory panels in the quality control of paper and boesd intended for food packaging materials.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Analytical quality by design methodology for botanical raw material analysis: a case study of flavonoids in Genkwa Flos

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Min Kyoung Kim ◽  
Sang Cheol Park ◽  
Geonha Park ◽  
Eunjung Choi ◽  
Yura Ji ◽  
...  
Keyword(s):  
High Performance ◽  
Quality By Design ◽  
Analytical Data ◽  
Gradient Elution ◽  
Raw Material ◽  
Analytical Quality ◽  
Factor Screening ◽  
Column Temperature ◽  
Relative Standard ◽  
Critical Method

AbstractThe present study introduces a systematic approach using analytical quality by design (AQbD) methodology for the development of a qualified liquid chromatographic analytical method, which is a challenge in herbal medicinal products due to the intrinsic complex components of botanical sources. The ultra-high-performance liquid chromatography-photodiode array-mass spectrometry (UHPLC-PDA-MS) technique for 11 flavonoids in Genkwa Flos was utilized through the entire analytical processes, from the risk assessment study to the factor screening test, and finally in method optimization employing central composite design (CCD). In this approach, column temperature and mobile solvent slope were found to be critical method parameters (CMPs) and each of the eleven flavonoid peaks’ resolution values were used as critical method attributes (CMAs) through data mining conversion formulas. An optimum chromatographic method in the design space was calculated by mathematical and response surface methodology (RSM). The established chromatographic condition is as follows: acetonitrile and 0.1% formic acid gradient elution (0–13 min, 10–45%; 13–13.5 min, 45–100%; 13.5–14 min, 100–10%; 14–15 min, 10% acetonitrile), column temperature 28℃, detection wavelength 335 nm, and flow rate 0.35 mL/min using C18 (50 × 2.1 mm, 1.7 μm) column. A validation study was also performed successfully for apigenin 7-O-glucuronide, apigenin, and genkwanin. A few important validation results were as follows: linearity over 0.999 coefficient of correlation, detection limit of 2.87–22.41, quantitation limit of 8.70–67.92, relative standard deviation of precision less than 0.22%, and accuracy between 100.13 and 102.49% for apigenin, genkwanin, and apigenin 7-O-glucuronide. In conclusion, the present design-based approach provide a systematic platform that can be effectively applied to ensure pharmaceutically qualified analytical data from complex natural products based botanical drug.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

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

Foods ◽  
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.

scholarly journals Semiochemical-Based Attractant for the Ambrosia Pinhole Borer Euplatypus parallelus

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 266
Author(s):  
Hugo L. Rainho ◽  
Weliton D. Silva ◽  
José Maurício S. Bento
Keyword(s):  
Volatile Compounds ◽  
Natural Enemies ◽  
Synergistic Interaction ◽  
Hexyl Acetate ◽  
Headspace Volatile ◽  
Male Specific ◽  
Synthetic Blend

A semiochemical-based attractant for Euplatypus parallelus was identified and field-tested. Analyses of headspace volatile extracts of conspecific males revealed the presence of 1-hexanol along with lesser amounts of 3-methyl-1-butanol, hexyl acetate, 1-octanol and trans-geraniol, which were not found in equivalent extracts from females. Emission of 1-hexanol coincided with the emergence of adults of both sexes during afternoon hours. A synthetic blend of these compounds, with and without ethanol, was tested in the field. The blend alone attracted a small number of females and no males. Ethanol alone attracted a small number of females (not significantly different from the blend alone) but significantly more males than the blend alone. More females were caught with the blend combined with ethanol than the combined catch of either attractant alone, suggesting a synergistic interaction. Attraction of males appeared to be a response to ethanol alone. During the trials, two potential natural enemies of E. parallelus were caught, indicating that they might be eavesdropping on the semiochemical channels of their prey. Traps containing the male-specific volatile compounds combined with ethanol could be applied as an effective attractant for detection and monitoring of E. parallelus as well as for recruitment of its natural enemies.

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