scholarly journals Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

2016 ◽  
Vol 9 (3) ◽  
pp. 67
Author(s):  
Y. M. Garcia ◽  
M. N. S. Guedes ◽  
J. C. M. Rufini ◽  
A. G. Souza ◽  
R. Augusti ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Peak Areas ◽  
Aroma Notes

In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

scholarly journals The Aroma Composition of Baby Ginger Paocai

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Songming Luo ◽  
Qiang Li ◽  
Anjun Chen ◽  
Xingyan Liu ◽  
Biao Pu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fermentation Process ◽  
Solid Phase ◽  
Relative Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Geranyl Acetate ◽  
Aroma Components

The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

2012 ◽  
Vol 554-556 ◽  
pp. 1581-1584 ◽  
Author(s):  
Yan Cui ◽  
Wei Wang ◽  
Fu Qing Zhang ◽  
Wen Lv
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Raw Materials ◽  
Gas Chromatography Mass Spectrometry ◽  
Higher Alcohols ◽  
White Wines

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

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