scholarly journals Influence of Changes in the Level of Volatile Compounds Emitted during Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array

Sensors ◽  
2020 ◽  
Vol 20 (11) ◽  
pp. 3135 ◽  
Author(s):  
Robert Rusinek ◽  
Henryk Jeleń ◽  
Urszula Malaga-Toboła ◽  
Marek Molenda ◽  
Marek Gancarz
Keyword(s):  
Volatile Compounds ◽  
Active Surface ◽  
Gas Chromatography Mass Spectrometry ◽  
Strong Positive Correlation ◽  
Percentage Content ◽  
Ergosterol Content ◽  
Study Results ◽  
Chemical Groups ◽  
Qualitative Changes

This study presents the applicability of a three-parameters method for digital description of spoiled rapeseed odor based on the use of an electronic nose. The method consists of the use of three parameters to describe the sensor response, i.e., the maximum resistance value, the response time and the cleaning time of the active surface of the sensor. Reference chemical methods, i.e., determination of the ergosterol content and analysis of volatile compounds by gas chromatography-mass spectrometry, were used to monitor qualitative changes occurring in the stored material. A 31-day profile of volatile compounds and changes in the ergosterol content was determined in the study. A total of 18 chemical groups of volatile organic compounds was identified. There was a strong positive correlation between the cleaning time and the percentage content of alcohols and alkenes, as well as ergosterol, as a marker of qualitative changes. The maximum response was another parameter that effectively described the changes occurring in the seeds. This parameter was strongly negatively correlated with esters and amides in the case of six sensors, and with ergosterol, alkenes and to a lesser degree with alcohols in the case of the other two sensors. The study results clearly demonstrated a relationship between the sensor responses and the percentage content of alcohols and alkenes, which provided novel practical information for the oilseed branch.

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

2015 ◽  
Vol 11 (1) ◽  
pp. 85-95 ◽  
Author(s):  
Mengmeng Zhu ◽  
Xu Shen ◽  
Jianglin Chen ◽  
Tingting Yang ◽  
Ruyan Hou
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Production Process ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Snack Food ◽  
Static Headspace ◽  
Sunflower Seeds ◽  
Boiling Process

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

scholarly journals Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3091 ◽  
Author(s):  
Natalia Manousi ◽  
George A. Zachariadis
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Ms Analysis ◽  
Salt Addition ◽  
Compositional Changes ◽  
Optimum Extraction ◽  
Technological Treatment

A reliable Headspace-Solid Phase Microextraction (HS-SPME) method was developed for the determination of polar volatile components of commercial nut-based milk alternative drinks prior to Gas Chromatography–Mass Spectrometry (GC-MS) analysis. Under the optimum extraction conditions, a divinylbenzene (DVB)/Carboxen™ CAR)/polydimethylsiloxane (PDMS) fiber was used and 2 mL of sample was heated at 60 °C for 40 min under stirring, without salt addition. Ten compounds from different chemical classes (heptane, a-pinene, toluene, 2-methylpyrazine, 3-heptanone, heptanal, 2-octanone, 1-heptanol, benzaldehyde and 1-octanol) were chosen as model analytes for quantification. Limits of detection and limits of quantification were found to be 0.33–1.67 ng g−1 and 1–5 ng g−1, accordingly. Good linearity, precision and accuracy were obtained as well as a wide linear range. The proposed method was successfully applied to various beverages including almond milk, walnut milk, peanut milk and almond chocolate milk. More than 70 volatile compounds were detected in the different samples. Most of the detected volatiles were aldehydes, ketones and alcohols. This technique can be used for the determination of volatile compounds in nut-based beverages, to detect compositional changes during storage and technological treatment used for their production.

scholarly journals Solid-Phase Microextraction for the Determination of Volatile Compounds in the Spoilage of Raw Ground Beef

2008 ◽  
Vol 91 (6) ◽  
pp. 1409-1415 ◽  
Author(s):  
Rosa Ana Pérez ◽  
Maria Dolores Rojo ◽  
Gema Gonzlez ◽  
Cristina De Lorenzo
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Ground Beef ◽  
Gas Chromatography Mass Spectrometry ◽  
Ground Meat ◽  
Fiber Extraction ◽  
Meat Samples ◽  
Selection Of

Abstract A method using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry was developed and applied to the determination of volatile compounds generated in meat, at different times, from ground beef stored under refrigeration. Selection of the extractive fiber, extraction time, and headspace (HS) or direct extraction was optimized for the determination of volatile compounds from ground meat. Various fibers were investigated, and carboxen/polydimethylsiloxane was selected for these analyses. The HS analysis of the solid sample by HS-SPME produced a higher volatile signal than did direct-SPME. The meat samples were stored under refrigeration and analyzed after 0, 3, and 6 days of storage. These analyses at different times showed important changes in the volatile profile of the evaluated samples. The ketones 3-hydroxy-2-butanone and 2,3-butanedione, and the alcohol 3-methyl-1-butanol were the most representative compounds generated during the meat storage. In general, compounds associated with a butter off-flavor were detected during the storage of raw ground beef.

scholarly journals Minor Volatile Compounds in White Wines from Canary Islands, Madeira, and Pico (Azores) by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry: A Qualitative Study

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
S. J. Pérez-Olivero ◽  
J. P. Pérez Trujillo ◽  
J. E. Conde
Keyword(s):  
Volatile Compounds ◽  
Canary Islands ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
White Wines ◽  
Headspace Solid Phase Microextraction ◽  
Detection And Identification ◽  
Analytical System

Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analytical system was studied for detection and identification of volatile compounds in wines. Four different SPME fibers were tested, and 138 different compounds were detected and identified. The best fiber for the determination of different groups of compounds was selected. Using these results, a comparative study of Madeira, Tenerife (Canary Islands), and Pico (Azores) was carried out.

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