scholarly journals HS-SPME-GC–MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 166
Author(s):  
Dasha Mihaylova ◽  
Aneta Popova ◽  
Radka Vrancheva ◽  
Ivayla Dincheva
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Prunus Persica ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Balkan Peninsula ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
First Time

The volatile compounds of eight peach varieties (Prunus persica L.)—“Filina”, “Gergana”, “Ufo-4”, “July lady”, “Laskava”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”—growing in Bulgaria were analyzed for the first time. Gas chromatography–mass spectrometry (GC–MS) analysis and the HS-SPME technique revealed the presence of 65 volatile compounds; the main identified components were aldehydes, esters, and fatty acids. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative quantities of the identified volatile compounds depended on the studied peach variety. The results obtained could be successfully applied for the metabolic chemotaxonomy of peaches.

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 Analysis of amphetamines illegally produced in Serbia

2008 ◽  
Vol 73 (7) ◽  
pp. 691-701 ◽  
Author(s):  
Marina Nevescanin ◽  
Sonja Banovic-Stevic ◽  
Slobodan Petrovic ◽  
Vlatka Vajs
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Components ◽  
Forensic Practice ◽  
The Republic ◽  
Phosphate Salts ◽  
First Time

Forensic practice in the Republic of Serbia faced the illegal production of amphetamine for the first time in 2003. This paper presents the results of the chemical characterization of 32 batches of amphetamine samples from three separate cases, for the purpose of identification of the active components and additives. Through the profiling of impurities of all samples, using gas chromatography/mass spectrometry (GC/MS), 30 compounds associated with amphetamine were identified. The results of the analysis of powder tartrate, sulfate and phosphate salts of amphetamine, as well as variously formulated tablets are presented in this study. The analyses showed that the amphetamines were synthesized by the Leuckart method in all cases. .

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

scholarly journals A validated method for the analysis and profiling of ‘nyaope’ using gas chromatography – mass spectrometry

2021 ◽  
Vol 117 (11/12) ◽  
Author(s):  
Pabalala M. Mthembi ◽  
Ellen M. Mwenesongole ◽  
Michael D. Cole
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Principal Component ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Drug Cocktail ◽  
Spectrometry Analysis ◽  
Chromatography Mass Spectrometry ◽  
First Time ◽  
Problem Drug

Nyaope, a Tswana word for a mixture or ‘mish-mash’, describes a drug cocktail consisting of heroin, cannabis, and on occasion other controlled substances and warfarin. It is highly addictive with extremely unpleasant side effects caused by withdrawal from the drug. It is a problem drug especially in townships in South Africa. However, its prevalence in neighbouring southern African states and further afield is not yet known. There is currently no validated method for the analysis and comparison of nyaope. We describe a validated method for the gas chromatography – mass spectrometry analysis of nyaope so that within-batch and between-batch comparisons of nyaope can successfully be made for the first time. The validated method managed an accuracy within the range 80–120%, the precision was less than 20% for all analytes and managed linearity with R2≥0.99. The detection limits for diamorphine, efavirenz, nevirapine and Δ9-tetrahydrocannabinol were 14.2, 18.6, 18.7 and 9.94 pg on column, respectively, and the limits of quantitation were 43.1, 56.3, 56.6 and 30.1 pg on column, respectively. The simulated and casework samples were successfully discriminated into original batches using the identified nyaope components, the unsupervised chemometric methods principal component analysis and hierarchical clustering, as well as chromatographic profiles.

scholarly journals Comparative Analysis of Volatile Compounds of Gamma-Irradiated Mutants of Rose (Rosa hybrida)

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1221
Author(s):  
Jaihyunk Ryu ◽  
Jae Il Lyu ◽  
Dong-Gun Kim ◽  
Jung-Min Kim ◽  
Yeong Deuk Jo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Volatile Compounds ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Flower Color ◽  
Aliphatic Hydrocarbons ◽  
Gas Chromatography Mass Spectrometry ◽  
Terpene Alcohols ◽  
Gamma Irradiated ◽  
The Rose

Roses are one of the most important floricultural crops, and their essential oils have long been used for cosmetics and aromatherapy. We investigated the volatile compound compositions of 12 flower-color mutant variants and their original cultivars. Twelve rose mutant genotypes were developed by treatment with 70 Gy of 60Co gamma irradiation of six commercial rose cultivars. Essential oils from the flowers of the 18 genotypes were analyzed by gas chromatography–mass spectrometry. Seventy-seven volatile compounds were detected, which were categorized into six classes: Aliphatic hydrocarbons, aliphatic alcohols, aliphatic ester, aromatic compounds, terpene alcohols, and others. Aliphatic (hydrocarbons, alcohols, and esters) compounds were abundant categories in all rose flowers. The CR-S2 mutant had the highest terpene alcohols and oil content. Three (CR-S1, CR-S3, and CR-S4) mutant genotypes showed higher ester contents than their original cultivar. Nonacosane, 2-methylhexacosane, and 2-methyltricosane were major volatile compounds among all genotypes. Hierarchical cluster analysis (HCA) of the rose genotypes gave four groups according to grouping among the 77 volatile compounds. In addition, the principal component analysis (PCA) model was successfully applied to distinguish most attractive rose lines. These findings will be useful for the selection of rose genotypes with improved volatile compounds.

scholarly journals Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 62
Author(s):  
Ilaria Langasco ◽  
Marco Caredda ◽  
Gavino Sanna ◽  
Angelo Panzanelli ◽  
Maria Pilo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative And Quantitative ◽  
Alcoholic Strength

Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samples has been accomplished in terms of an evaluation of the alcoholic strength, qualitative and quantitative gas-chromatography–mass spectrometry (GC-MS) analysis of the volatile composition of the distillate, and its trace element composition by means an inductively coupled plasma–mass spectrometry (ICP-MS) method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e., the Italian distilled spirit closer to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal, and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements, and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, which are likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, as described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal, and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol, and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

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