scholarly journals Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1789
Author(s):  
María del Carmen González-Mas ◽  
José L. Rambla ◽  
Aurelio Gómez-Cadenas ◽  
María Amparo Blázquez ◽  
María Pilar López-Gresa ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Activities ◽  
Citrus Fruit ◽  
Chemical Characterization ◽  
Food Preservation ◽  
Untargeted Metabolomics ◽  
Variety Identification ◽  
Volatile Profiles ◽  
Citrus Varieties

Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two different locations. Untargeted metabolomics and multivariate data analysis showed an evolution of EO volatile profiles markedly parallel in both varieties. Although EO qualitative composition was identical in both varieties, PLS-DA allowed the identification of characteristic VOCs, quantitatively discriminating them along all the ripening process. PO showed higher accumulation of several mono- and sesquiterpene compounds such as trans-carveol, while NL showed higher levels of aldehyde and alcohol non-terpenoids like dodecanal. Both varieties evinced identical EO antioxidant activities, indicating a similar value for food preservation. Hence, untargeted metabolomics approach based on rind EO volatiles was revealed as a powerful technique able to differentiate between morphologically undistinguishable Citrus varieties.

Chemical Characterization of Euphorbia heterophylla L. Essential Oils and Their Antioxidant Activity and Allelopathic Potential on Cenchrus echinatus L.

2019 ◽  
Vol 16 (5) ◽  
pp. e1900051 ◽  
Author(s):  
Abdelsamed I. Elshamy ◽  
Ahmed M. Abd‐ElGawad ◽  
Abd El‐Nasser G. El Gendy ◽  
Abdulaziz M. Assaeed
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Chemical Characterization ◽  
Allelopathic Potential

Chemical Characterization of Essential Oils of Senecio glaucus ssp. Coronopifolius (Maire) Alexander and Ridolfia segetum (L.) Moris Growing in Morocco

2020 ◽  
Vol 23 (5) ◽  
pp. 918-930
Author(s):  
Khadija Basaid ◽  
Bouchra Chebli ◽  
Rachid Bouharroud ◽  
James Nicholas Furze ◽  
Alessandra Lopes de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Characterization

scholarly journals Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1166
Author(s):  
Veronica Lolli ◽  
Animesh Acharjee ◽  
Donato Angelino ◽  
Michele Tassotti ◽  
Daniele Del Rio ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Multivariate Statistical ◽  
Espresso Coffee ◽  
Volatile Profiles ◽  
Few Data ◽  
Selection Of

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

scholarly journals Acclimatization study of Tagetes lucida L. in Egypt and the chemical characterization of its essential oils

2017 ◽  
Vol 31 (13) ◽  
pp. 1509-1517 ◽  
Author(s):  
Elasyed A. Omer ◽  
Saber F. Hendawy ◽  
Rasha F. Ismail ◽  
Giacomo L. Petretto ◽  
Jonathan P. Rourke ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Characterization

scholarly journals Chemical characterization of the essential oils from leaves of mandarins Sunki, Cleopatra and their hybrids

2014 ◽  
Vol 27 (1) ◽  
pp. 1-8
Author(s):  
Josiana Z. Santos ◽  
Lucas A.H. Almeida ◽  
Walter S. Soares Filho ◽  
Humberto R. Bizzo ◽  
Marcelly Cristina da Silva Santos ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Characterization

Chemical Characterization of the Essential Oils of Eucalyptus.grandis×Eucalyptus.urophylla Hybrids and Six Pure Eucalyptus species Grown in Guangxi (China)

2014 ◽  
Vol 1033-1034 ◽  
pp. 200-208
Author(s):  
Feng Lai Lu ◽  
Yue Yuan Chen ◽  
Jiao Hong Wei ◽  
Yong Lin Huang ◽  
Dian Peng Li ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Characterization ◽  
Hierarchical Cluster ◽  
The Other ◽  
Eucalyptus Species ◽  
Oil Composition ◽  
Pure Species ◽  
Species Analysis ◽  
Total Oil

Hydrodistillation of the fresh leaves of E.grandis×E.urophylla hybrids and pure species E.grandis, E.urophylla, E.pellita, E.camaldulensis, E. dunni, and E.saligna collected from the trees grown in Guangxi Huangmian Forest (China), afforded essential oils in yields varying from 0.24±0.15% to 5.36±0.28%, according to the species. Analysis by GC (FID) and GC/MS allowed the identification of 67 compounds, representing 82.55% to 91.03% of the total oil composition. The dominant compounds were 1,8-cineole in E.saligna, E.urophylla, E.grandis×E.urophylla, E.grandis, E.pellita and E. dunni (67.48, 57.12, 48.21, 23.64, 20.34, 20.22%), p-Cymene in E.camaldulensis,E. dunni and E.grandis(21.32, 14.74, 13.38%), α-pinene in E.grandis and E.grandis×E.urophylla (21.77, 15.55%), α-terpinene in E. dunni and E.grandis (17.96, 9.35%), α-terpineol in E.pellita and E.saligna (19.24,11.54%), respectively. Hierarchical Cluster Analysis separated the characterized essential oils into two groups, each constituting a chemotype. E.grandis×E.urophylla and E.urophylla were classified in the same group, while E.grandis in the other.

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