Volatile components obtained from oolong teas and preliminary evaluation on consumer preferences for these products

Six types of oolong tea products from four different regions were investigated. Their volatile components were obtained by Solid Phase Microextraction (SPME) method and analyzed by GC – MS. Results showed that hexanal (ranged from 1.08-1.52%), 6-methyl-5-hepten-2-one (0.55-4.30%), (Z)-linalool oxide (5.44-17.95%), (E)-linalool oxide (4.86-12.13%), linalool (1.23-8.26%), epoxylinalool (0.80-1.16%) and methyl salicylate (0.70-2.51%) could be identified as the major compounds of all six tea products. These products were also classified into 3 groups based on their volatile compositions by Principal Component Analysis (PCA) method. The consumer preference analysis (n = 84) showed a significant difference in odor preference levels of these products.  

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Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

PLoS ONE ◽

10.1371/journal.pone.0244224 ◽

2020 ◽

Vol 15 (12) ◽

pp. e0244224

Author(s):

Zhangwei Li ◽

Juhong Wang

Keyword(s):

Solid Phase ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Similarity Analysis ◽

Volatile Components ◽

Linalool Oxide ◽

Aroma Characteristics ◽

Volatile Aroma ◽

And Cluster Analysis ◽

Aroma Components

Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.

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Sedimentary nitrogen fractions and source assignment from different inflows to a receiving lake

Water Science & Technology Water Supply ◽

10.2166/ws.2020.106 ◽

2020 ◽

Vol 20 (5) ◽

pp. 1950-1964

Author(s):

Xiaojun Li ◽

Yanping Zhao ◽

Guoxiang Wang ◽

Ruiming Han ◽

Xinyi Dang ◽

...

Keyword(s):

Total Nitrogen ◽

Quantitative Estimation ◽

Lake Taihu ◽

Principal Component ◽

Nitrogen Loading ◽

Limiting Factors ◽

Phosphorus Loading ◽

Estimation Model ◽

Significant Difference ◽

Pca Method

Abstract The spatial distribution of the sediment nitrogen in ten typical estuaries of Lake Taihu was determined. A simple quantitative estimation model and principal component analysis (PCA) method were applied to find the source and major factors of estuarine sediment nitrogen loading. The average concentrations of total nitrogen (TN), organic nitrogen (Org-N), ammonium nitrogen and nitrate-nitrogen in the sediments of the ten estuaries were 1315.5, 1220.1, 82.53 and 6.45 mg/kg, with the organic fraction dominating. Results showed a significant difference for the TN concentration in sediments of different estuaries, which was mainly caused by geographical location, land use type and vegetation restoration measures. An important result was that sediment nitrogen in 80% of the estuaries was mainly originated from autochthonous algae and presettled organic matter, although there has been continuous pollution input from inflow rivers. The source estimation results found that the autochthonous aquaculture excretion, algae and hydrophyte debris and buried biodetritus accounted for 58.9% of the total nitrogen loading, which dominated the nitrogen sources compared with the pollution input. In addition, the PCA method was used to find that phosphorus loading and redox conditions were the major limiting factors affecting the distribution of inorganic and , respectively.

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Bước đầu xác định thành phần bay hơi thu nhận từ một số sản phẩm chè ô long và sư bộ đánh giá thị hiếu người tiêu dung đối với các sản phẩm nghiên cứu

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam ◽

10.47866/2615-9252/vjfc.677 ◽

2018 ◽

Vol 1 (2) ◽

pp. 29-33

Author(s):

Tố Quỳnh Cung Thị ◽

Thanh Hải Phan Thị ◽

◽

Keyword(s):

Principal Component Analysis ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Component Analysis ◽

Linalool Oxide

Nghiên cứu tiến hành trên sáu sản phẩm chè ô long trên thị trường xuất xứ từ 4 vùng địa lý khác nhau. Các hợp chất bay hơi được thu nhận và phân tích bằng phương pháp vi chiết pha rắn (Solid Phase Microextraction - SPME) kết hợp GC – MS. Kết quả cho thấy thành phần chất bay hơi chiếm hàm lượng lớn trong cả 6 sản phẩm này là (Z)-linalool oxide (5,44-17,95%), (E)-linalool oxide (4,86-12,13%), linalool (1,23-8,26%)… Sáu mẫu nghiên cứu có thể được phân thành 3 nhóm dựa trên các thành phần bay hơi chính bằng phương pháp phân tích thành phần chính PCA (Principal Component Analysis). Đánh giá thị hiếu của người tiêu dùng (n=84) chỉ ra rằng có sự khác biệt về mức độ ưa thích mùi giữa các sản phẩm.

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Tingkat Kesukaan Konsumen Terhadap Serat Kenaf Organik dengan Pewarna Alami

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v19i1.1398 ◽

2019 ◽

Vol 19 (1) ◽

pp. 58

Author(s):

Rusmini Rusmini ◽

Dwinita Aquastin ◽

Riama Rita Manullang ◽

Daryono Daryono

Keyword(s):

Consumer Preferences ◽

Consumer Preference ◽

Life Forms ◽

Natural Dye ◽

Test Method ◽

Natural Dyes ◽

Synthetic Dyes ◽

Kenaf Fiber ◽

Significant Difference ◽

Color Texture

Production of kenaf fiber for industry mostly uses chemical fertilizers with synthetic dyes that will also cause health and environmental problems and adversely affect all life forms. Increased health and environmental concern make organic kenaf fiber production with natural dyes highly recommended for both handicrafts and for industrial scale because natural fertilizers and dyes are non-toxic, decomposable, and environmentally friendly. The purpose of this study is to determine the level of consumer preference to organic kenaf fiber with natural dyes. The study used a two-factor group randomized design with the first factor of organic kenaf fiber and a second factor of natural dye consisting of 3 levels. The research was repeated as many as 2 replications so that there were 6 experimental units. Variables observed by consumer's level of craft product from organic kenaf fiber with natural dye covering color, texture and odor tested. This test is done by Hedonic Test method, using questionnaire with untrained panelist (consumer) as many as 40 people with data obtained based on a panelist response using a hedonic scale was analyzed by Kruskal-Wallis test. The results showed that there was no significant difference in consumer preferences for the color, texture and odor of organic kenaf fiber with various natural dyes.

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Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

Molecules ◽

10.3390/molecules25245790 ◽

2020 ◽

Vol 25 (24) ◽

pp. 5790

Author(s):

Cristina Ubeda ◽

Mariona Gil i Cortiella ◽

Luis Villalobos-González ◽

Camila Gómez ◽

Claudio Pastenes ◽

...

Keyword(s):

Solid Phase ◽

Consumer Preference ◽

Table Grape ◽

Volatile Components ◽

General Tendency ◽

Table Grapes ◽

Consumer Markets ◽

Volatile Profiles ◽

Grape Cultivars

The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. β-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets.

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Volatile profiling of fruits of 17 mango cultivars by HS-SPME-GC/MS combined with principal component analysis

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbab097 ◽

2021 ◽

Author(s):

Kosuke Shimizu ◽

Tetsuya Matsukawa ◽

Risa Kanematsu ◽

Kimihisa Itoh ◽

Shinya Kanzaki ◽

...

Keyword(s):

Principal Component Analysis ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Component Analysis ◽

Volatile Components ◽

Seed Parent ◽

Aromatic Components ◽

The Relationship ◽

Aroma Components

Abstract Headspace solid-phase microextraction combined with GC/MS (HS-SPME-GC/MS) is one of the strongest tools for comprehensive analysis of volatile compounds and has been used to analyze aromatic components of mango and investigate its varietal characteristics. In this study, profiling of aroma compounds in 17 mango cultivars, grown in the same green house to exclude the effect of environmental factors, was conducted and the patterns were subjected to principal component analysis (PCA) to identify the relationship between the aroma components and cultivars. Fifty-nine different volatile constituents were detected from the blends of these 17 mango cultivars. The cultivars were divided into four clusters using PCA based on the volatile components determined in the study. Aiko was found to mainly contain δ-3-carene and showed a composition more similar to its pollen parent, Irwin, than to its seed parent, Chiin Hwang No. 1.

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Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0097 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Mingxiu Long ◽

Min Liu ◽

Yongfu Li ◽

Zhuxi Tian ◽

Yangbo He ◽

...

Keyword(s):

Volatile Compounds ◽

Phytic Acid ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Tea Polyphenols ◽

Flavor Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Irradiation Treatment

Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.

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Characterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars

Canadian Journal of Plant Science ◽

10.4141/cjps2012-333 ◽

2013 ◽

Vol 93 (5) ◽

pp. 923-931 ◽

Cited By ~ 20

Author(s):

Haiping Xin ◽

Benhong Wu ◽

Haohao Zhang ◽

Caiyun Wang ◽

Jitao Li ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Principal Component ◽

Osmanthus Fragrans ◽

Cultivar Groups ◽

Linalool Oxide ◽

Gas Chromatography Mass Spectroscopy ◽

Cis And Trans ◽

In Cis

Xin, H., Wu, B., Zhang, H., Wang, C., Li, J., Yang, B. and Li, S. 2013. Characterization of volatile compounds in flowers from four groups of sweet osmanthus ( Osmanthus fragrans ) cultivars. Can. J. Plant Sci. 93: 923–931. Headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectroscopy (GC-MS) were used to characterize the volatiles in flowers of four cultivar groups of sweet osmanthus (Osmanthus fragrans Lour.), including Thunbergii, Latifolius, Aurantiacus and Semperflorens Groups. A total of 72 volatiles were identified. Volatile compounds and their relative contents varied among the four groups or cultivars within each group. Briefly, β-ionone, cis-linalool oxide (furan), trans-linalool oxide (furan) and linalool were the most common volatiles in tested cultivars, while (E)-2-hexenal, (Z)-3-hexen-1-ol and hexanal were abundant in several cultivars. Principal component analysis showed that the Aurantiacus Group was rich in cis- and trans-linalool oxide (furan), whereas the Latifolius group had high levels of (E)-2-hexenal and (Z)-3-hexen-1-ol. Our results contribute to our understanding of the volatile composition and content in flowers from different osmanthus groups and will facilitate development of new osmanthus cultivars to meet requirements of the food and fragrance industries.

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Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

Molecules ◽

10.3390/molecules24224180 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4180 ◽

Cited By ~ 4

Author(s):

Widiastuti Setyaningsih ◽

Tomasz Majchrzak ◽

Tomasz Dymerski ◽

Jacek Namieśnik ◽

Miguel Palma

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Consumer Preferences ◽

Principal Component ◽

Fractional Factorial ◽

Aromatic Rice ◽

Intermediate Precision ◽

Rice Varieties ◽

Rice Grains ◽

Mass Spectrometric Detector

The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a 2 I I I 5 − 2 fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 × 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.

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A study of consumer preferences for customized product design

MATEC Web of Conferences ◽

10.1051/matecconf/201820401002 ◽

2018 ◽

Vol 204 ◽

pp. 01002

Author(s):

Endang Retno Wedowati ◽

Moses Laksono Singgih ◽

I Ketut Gunarta

Keyword(s):

Consumer Behavior ◽

Product Design ◽

Consumer Preferences ◽

Consumer Preference ◽

Customer Requirements ◽

Chi Square ◽

Male And Female ◽

Significant Difference ◽

Chi Square Test ◽

The Difference

Segmentation has been frequently used to study individual consumer behavior against its preference. Consumer preferences indicate consumer requirements for a product. This study aims to analyze consumer preferences based on gender segmentation (male and female) and age segmentation (adolescents, adults, and elderl y). Consumer preferences wer e studied based on three aspects, namely functionality, usability, and pleasure that are applied to food products. Respondents consisted of 225 consumers of ice cream products. Crosstab analysis was used to describe consumer preferences, while chi-square test was applied to analyse the difference of consumer preference based on predetermined segmentation. The result showed that there was no significant difference for male and female consumer preferences for three aspects. Furthermore, on the attributes of taste (functionality), shape (usability) and appearance (pleasure) there were significant differences. Based on the age segmentation there were differences in consumer preferences for aspects of functionality and pleasure. Howe ver, we also found that there was no significant difference in product attributes of those aspects, except for the colour attribute. Different consumer preferences obtained in different segments can be used as a reference to customer requirements for design ing customized products. Ultimately, the products can be tailored to consumer preferences in each segment.

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