scholarly journals Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with Actinidia deliciosa “Xuxiang” and A. chinensis “Hort16A”

2019 ◽  
Vol 102 (2) ◽  
pp. 683-685
Author(s):  
Qi Yiman ◽  
Liu Miaomiao ◽  
Yang Kun ◽  
Fan Mingtao
Keyword(s):  
Principal Component Analysis ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Wine Industry ◽  
Actinidia Deliciosa ◽  
Odor Threshold ◽  
Kiwi Fruit ◽  
Aroma Components ◽  
Positive Effect

Abstract Background: Kiwi has become an important and promising fruit to ferment kiwi wine in recent years in China. Objective: The objective of this study was to evaluate the effect of skin maceration treatment on aroma profiles of kiwi wine elaborated with two representative kiwi varieties (Actinidia deliciosa “Xuxiang” and A. chinensis“Hort16A”). Methods: Aroma profiles were characterized using solid-phase microextraction GC-MS method. Principal component analysis was used to separate and group the wines as well as for identifying the aroma components that best differentiate the wines. Results: Esters and alcohols were the two most abundant compounds in kiwi wine. Skin macerationtreatment gave rise to a positive effectof aroma profiles, resulting in a significant increase of terpenes. A total of 11 volatile compounds were found at concentrations higher than their odor threshold in kiwi wine samples. Conclusions:The study could play a role in laying a foundation for the development of the kiwi fruit wine industry. Highlights: Different aroma profiles were presented because of variety differences.Skin maceration treatment gave rise to a positive effect of aroma profiles, which resulted in a significant increase of terpenes.

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

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.

scholarly journals 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

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.

scholarly journals Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated

2013 ◽  
Vol 16 (3) ◽  
pp. 198-206 ◽  
Author(s):  
Juliano Souza Ribeiro ◽  
Reinaldo Francisco Teófilo ◽  
Terezinha de Jesus Garcia Salva ◽  
Fabio Augusto ◽  
Marcia Miguel Castro Ferreira
Keyword(s):  
Principal Component Analysis ◽  
Least Squares ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Industrial Processing ◽  
Discriminative Analysis ◽  
Volatile Precursors ◽  
Chromatographic Profiles

The fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark) were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME) and analyzed by GC-FID and GC-MS. The chromatographic data matrices (fingerprints) obtained were explored by the principal component analysis (PCA) and partial least squares - discriminative analysis (PLS-DA). Initially the chromatographic profiles were aligned by the algorithm correlation optimized warping (COW). The PCA showed the discrimination of the decaffeinated coffees from the others with both the SPME fibres used. This separation probably occurred due to the loss of some volatile precursors during the decaffeination process, such as sucrose. For both the fibres tested, PDMS/DVB and CX / PDMS SPME, the PLS-DA models correctly classified 100% of the samples according to their roasting degree: (medium and dark), the main differences being the concentrations of some of the volatile compounds such as 2-methyl furan, 2-methylbutanal, 2,3-pentanedione, pyrazine, 2-carboxyaldehyde pyrrole, furfural and 2-furanmethanol.

scholarly journals Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Qiuyue Geng ◽  
Ping Zhan ◽  
Honglei Tian ◽  
Peng Wang ◽  
Haitao Chen
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sample Volume ◽  
Extraction Time ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature

A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.

scholarly journals Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Natália Cristina Morais Fernandes ◽  
Fátima de Cássia Oliveira Gomes ◽  
Cleverson Fernando Garcia ◽  
Mariana de Lourdes Almeida Vieira ◽  
Ana Maria de Resende Machado
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Production ◽  
Volatile Organic ◽  
Grape Varieties

Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.

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