scholarly journals IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS

2020 ◽  
Vol 51 (1) ◽  
pp. 51-55
Author(s):  
Gulcin Yildiz ◽  
Ginnefer Cox ◽  
Linda Moran
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Aroma Compounds ◽  
Lower Amount ◽  
Thymus Vulgaris ◽  
Volatile Components ◽  
Drying Methods ◽  
Gas Chromatography Olfactometry ◽  
Gas Chromatography Mass Spectroscopy

This study was conducted to determine aroma compounds of oven-dried thyme and fresh thyme and investigate the drying effect in key aroma compounds of thyme. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50°C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis results, lower amount of volatile compounds for dried thyme were identified, while more volatile components were present in fresh thyme.

GC-MS Studies on the Steam-distillate of the Medicinally Important Plant Cleome gynandra L.

2017 ◽  
Vol 3 (8) ◽  
Author(s):  
Partha Pradip Adhikari ◽  
Satya B. Paul ◽  
Manabendra Dutta Choudhury ◽  
Sudip Choudhury
Keyword(s):  
Gas Chromatography ◽  
Mass Spectroscopy ◽  
Volatile Components ◽  
Probable Structure ◽  
Steam Distillate ◽  
Hyphenated Technique ◽  
Cleome Gynandra ◽  
Gas Chromatography Mass Spectroscopy

The steam distillate of the medicinally important plant Cleome gynandra has been investigated through the Hyphenated technique of Gas Chromatography-Mass Spectroscopy (GC-MS). The distillate incorporated seven major volatile components. Probable structure of one of the major components has been elucidated.

Volatile Compounds from Cephalic Secretions of Females in two Cleptoparasite Bee Genera, Epeolus (Hym., Anthophoridae) and Coelioxys (Hym., Megachilidae)

1982 ◽  
Vol 37 (5-6) ◽  
pp. 376-380 ◽  
Author(s):  
J. Tengö ◽  
G. Bergström ◽  
A.-K. Borg-Karlson ◽  
I. Groth ◽  
W. Francke
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Unsaturated Alcohols ◽  
Gas Chromatography Mass Spectroscopy

Abstract Volatile cephalic secretions from females of four cleptoparasitic bee species, Epeolus cruciger (Pz.), E. variegatus, (L.) (Anthophoridae) and Coelioxys (Coelioxys) quadridentata (L.), C. (Schizocoelioxys) mandibularis Nyl. (Megachilidae) were analysed by combined gas chromatography/mass spectroscopy. There are considerable similarities between the two species within each genus, and also some qualitative correspondences between the two genera. The Epeolus species contain spiroacetals, 2-alkanols and pyrazines while the Coelioxys species contain spiroacetals, 3-alkanols and 3-ketones along with unsaturated alcohols. Two of the spiroacetals are first found in nature.

scholarly journals Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3305 ◽  
Author(s):  
Tao Feng ◽  
Mengzhu Shui ◽  
Shiqing Song ◽  
Haining Zhuang ◽  
Min Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Dimethyl Disulfide ◽  
Sulfur Compounds ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Photometric Detection

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

Identification of volatile compounds in fermented millet based beverages by gas chromatography-mass spectroscopy

2021 ◽  
Vol 23 (3) ◽  
pp. 245-254
Author(s):  
P. Sheela ◽  
T. UmaMaheswari ◽  
S. Kanchana ◽  
G. Hemalatha ◽  
S. Vellaikumar
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Gas Chromatography Mass Spectroscopy

scholarly journals Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb

1985 ◽  
Vol 57 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Rainer Huopalahti ◽  
Eila Kesälahti ◽  
Reino Linko
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Freeze Drying ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Anethum Graveolens ◽  
Hot Air ◽  
Freeze Dried

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.

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