scholarly journals Screening of Volatile Compounds in Mate (Ilex paraguariensis) Tea—Brazilian Chimarrão Type—By HS-SPDE and Hydrodistillation Coupled to GC-MS

Separations ◽  
2021 ◽  
Vol 8 (9) ◽  
pp. 131
Author(s):  
Pedro Kaltbach ◽  
Marit Gillmeister ◽  
Kathrin Kabrodt ◽  
Ingo Schellenberg
Keyword(s):  
Solid Phase ◽  
Ilex Paraguariensis ◽  
Volatile Fraction ◽  
Flame Ionization ◽  
Traditional Preparation ◽  
Odor Thresholds ◽  
Dynamic Extraction ◽  
Key Odorants ◽  
Low Levels ◽  
Mate Tea

The volatile fraction of mate (Ilex paraguariensis) tea—specifically Brazilian chimarrão type, which has an odor profile comprising distinctive fresh, green, grass, and herbal notes—was investigated. Hydrodistillation in a Clevenger apparatus was employed in order to extract volatiles from the tea matrix. Headspace–solid-phase dynamic extraction (HS-SPDE) was employed to extract the volatiles from two types of infusions of this tea—a simple single infusion and a traditional preparation of consecutive infusions. Volatiles were analyzed by gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). In total, 85 compounds were either identified or tentatively identified and semi-quantified. Semi-quantification comprised peak area integration of all the peaks (including the unidentified ones) in the chromatogram. Results obtained by hydrodistillation and by HS-SPDE were distinct, covering mostly different ranges of volatility and showing only 15 compounds in common. The identified compounds had their respective average and minimum odor thresholds and odor characteristics compiled from the literature. Several major compounds considered as key odorants in other mate tea products were not detected or only present at low levels in the samples of this research. Approximately half of the odorants identified in these samples were commonly reported in different mate tea types; the remaining 41 molecules—predominantly terpenoids (isoprenoids)—could be listed as specific to the Brazilian chimarrão type and are suggested to underlie its typical freshness.

scholarly journals Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices

2004 ◽  
Vol 1024 (1-2) ◽  
pp. 217-226 ◽  
Author(s):  
Carlo Bicchi ◽  
Chiara Cordero ◽  
Erica Liberto ◽  
Patrizia Rubiolo ◽  
Barbara Sgorbini
Keyword(s):  
Solid Phase ◽  
Volatile Fraction ◽  
Phase Dynamic ◽  
Dynamic Extraction ◽  
Food Matrices ◽  
Solid Phase Dynamic Extraction

scholarly journals Analysis of volatile compounds of Ilex paraguariensis A. St. - Hil. and its main adulterating species Ilex theizans Mart. ex Reissek and Ilex dumosa Reissek

2011 ◽  
Vol 35 (6) ◽  
pp. 1166-1171 ◽  
Author(s):  
Rogério Marcos Dallago ◽  
Alice Teresa Valduga ◽  
Marco Di Luccio ◽  
Silvane Benin ◽  
Marcus Vinícius Tres
Keyword(s):  
Gas Chromatography ◽  
Mass Spectrum ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Quality Analysis ◽  
Ilex Paraguariensis ◽  
Chemical Markers ◽  
Volatile Composition ◽  
Volatile Organic ◽  
Mate Tea

The adulteration of the product Ilex paraguariensis with other Ilex species is a mAjor problem for maté tea producers. In this work, three species of Ilex were evaluated for their volatile composition by headspace solid phase microextraction coupled to gas chromatography and mass spectrum detector (HS-SPME/GC-MS). The adulterating species I. dumnosa and I. theizans Mart. ex Reissek presented a different profile of volatile organic compounds when compared to I. paraguariensis. Aldehydes methyl-butanal, pentanal, hexanal, heptanal and nonanal were detected only in the adulterating species. This result suggests that such compounds are potential chemical markers for identification of adulteration and quality analysis of products based on Ilex paraguariensis.

scholarly journals Characterization of the yerba mate (Ilex paraguariensis ) volatile fraction using solid-phase microextraction-comprehensive 2-D GC-MS

2009 ◽  
Vol 32 (21) ◽  
pp. 3755-3763 ◽  
Author(s):  
Giorga Purcaro ◽  
Peter Q. Tranchida ◽  
Rosângela Assis Jacques ◽  
Elina Bastos Caramão ◽  
Sabrina Moret ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Ilex Paraguariensis ◽  
Volatile Fraction ◽  
Yerba Mate

scholarly journals Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3612
Author(s):  
Marinos Xagoraris ◽  
Alexandra Skouria ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Equilibration Time ◽  
Stirrer Speed ◽  
Magnetic Stirrer ◽  
Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

scholarly journals Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration

Resources ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 108 ◽  
Author(s):  
Alberto Mannu ◽  
Gina Vlahopoulou ◽  
Paolo Urgeghe ◽  
Monica Ferro ◽  
Alessandra Del Caro ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Solid Phase ◽  
Volatile Fraction ◽  
X Ray Diffraction ◽  
Specific Chemical ◽  
Waste Cooking Oils ◽  
Main Components ◽  
Cooking Oils ◽  
Chemical Groups

The chemical composition and the color of samples of waste cooking oils (WCOs) were determined prior to and after filtration on two different pads of bentonite differing in particle size. The volatile fraction was monitored by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography, while the variation of the composition of the main components was analyzed by 1H NMR. Both techniques allowed the detection of some decomposition products, such as polymers, terpenes, and derivatives of the Maillard process. The analysis of the chemical composition prior to and after bentonite treatment revealed a tendency for the clays to retain specific chemical groups (such as carboxylic acids or double bonds), independent of their particle size. A pair comparison test was conducted in order to detect the sensory differences of the intensity of aroma between the WCO treated with the two different bentonites. In addition, characterization of the bentonite by means of powder X-ray diffraction (XRD) and thermogravimetric measurements (TG) was performed.

P347 ANTI-OBESITY EFFECTS OF MATE TEA (ILEX PARAGUARIENSIS) IN A HIGH-FAT DIET INDUCED OBESE MICE

2008 ◽  
Vol 3 ◽  
pp. 176-177
Author(s):  
D. Arçari ◽  
W. Bartchewsky ◽  
T.W. dos Santos ◽  
K.A. Oliveira ◽  
D.M. Bastos ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Ilex Paraguariensis ◽  
Obese Mice ◽  
High Fat ◽  
Mate Tea

scholarly journals Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1492
Author(s):  
Jia Huang ◽  
Haitao Chen ◽  
Zhiming Zhang ◽  
Yuping Liu ◽  
Binshan Liu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Internal Standard ◽  
Retention Indices ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Active Compounds ◽  
Standard Curve ◽  
Key Odorants

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

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