scholarly journals Analysis of Relative Scent Intensity, Volatile Compounds and Gene Expression in Freesia “Shiny Gold”

Plants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1597
Author(s):  
Aparna Srinivasan ◽  
Myung Suk Ahn ◽  
Gyeong Suk Jo ◽  
Jung Nam Suh ◽  
Kyung Hye Seo ◽  
...  
Keyword(s):  
Gene Expression ◽  
Volatile Compounds ◽  
Marker Assisted Selection ◽  
Volatile Compound ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Economic Traits ◽  
Spectrometry Analysis ◽  
Freesia Hybrida ◽  
Major Volatile Compound

Scent is one of the most important economic traits in Freesia hybrida. “Shiny Gold”, a popular cultivar in South Korea, is widely cultivated for its scent. The relative scent intensity of “Shiny Gold” was approximately 16% higher in full-bloomed flower when compared to the yellow bud stage, while tissue-specifically, tepals showed higher intensity in electronic-nose (e-nose) analysis. E-nose analysis also showed that the scent intensity of “Shiny Gold” was higher and lower than “10C3-424” and “10C3-894”, respectively, and was similar to “Yvonne”. These results correlated to those of the olfactory tests. In total, 19 volatile compounds, including linalool, β-ocimene, D-limonene, trans-β-ionone were detected in gas chromatography–mass spectrometry analysis. Among these, linalool was the major volatile compound, accounting for 38.7% in “Shiny Gold”. Linalool synthase and TPS gene expression corresponded to the scent intensity of the four cultivars, with the lowest expression in the “10C3-424”. TPS 2, TPS 3, TPS 5, TPS 6 and TPS 8 were highly expressed in both bud and flower in “Shiny Gold”, while the expression of TPS 4 was lower, relative to other TPS genes in both the flowering stages. These results may aid in enhancing scent composition in Freesia cultivars using marker-assisted selection.

scholarly journals Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 722
Author(s):  
JeongAe Heo ◽  
Han Sub Kwak ◽  
Miran Kim ◽  
Jae-Ho Kim ◽  
Hyung Hee Baek ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sweet Taste ◽  
Sensory Attributes ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Spectrometry Analysis ◽  
Young Consumers

The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

scholarly journals Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 58 ◽  
Author(s):  
Francesca Blasi ◽  
Luna Pollini ◽  
Lina Cossignani
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Stereospecific Analysis ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Olive Oils ◽  
Linear Discriminant ◽  
Spectrometry Analysis ◽  
Olive Oils ◽  
Organoleptic Characteristics

In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical–enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power.

scholarly journals Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

2021 ◽  
Vol 11 (8) ◽  
pp. 3691
Author(s):  
Diana Ionela Stegăruș ◽  
Anamaria Călugăr ◽  
Corneliu Tanase ◽  
Adriana Muscă ◽  
Oana Romina Botoran ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Point Of View ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Spectrometry Analysis ◽  
Oak Chips ◽  
Liquid Liquid Extraction ◽  
Oak Barrels

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.

scholarly journals Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 4373-4387
Author(s):  
Minjay Chung ◽  
Sensung Cheng ◽  
Chunya Lin ◽  
Shangtzen Chang
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Phyllostachys Pubescens ◽  
Dendrocalamus Latiflorus ◽  
Different Temperatures ◽  
Diterpene Compound ◽  
Major Volatile Compound

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

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