Volatile Profile
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Ailane S. Freitas ◽  
Hilton Cesar R. Magalhães ◽  
Elenilson G. Alves Filho ◽  
Deborah dos S. Garruti

2021 ◽  
pp. 131648
Noelia Diaz-Morales ◽  
Miriam Ortega-Heras ◽  
Ana M. Diez-Maté ◽  
Maria L. Gonzalez-SanJose ◽  
Pilar Muñiz

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2508
Guido R. Lopes ◽  
Sílvia Petronilho ◽  
Andreia S. Ferreira ◽  
Mariana Pinto ◽  
Claúdia P. Passos ◽  

Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GCToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6177
Samantha Reale ◽  
Alessandra Biancolillo ◽  
Chiara Gasparrini ◽  
Luciano Di Di Martino ◽  
Valter Di Di Cecco ◽  

Dried and ground red pepper is a spice used as seasoning in various traditional dishes all over the world; nevertheless, the pedoclimatic conditions of the diverse cultivation areas provide different chemical characteristics, and, consequently, diverse organoleptic properties to this product. In the present study, the volatile profiles of 96 samples of two different ground bell peppers harvested in diverse Italian geographical areas, Altino (Abruzzo) and Senise (Lucania), and a commercial sweet paprika, have been studied by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The investigation of their volatile profile has led to the identification of 59 analytes. Eventually, a discriminant classifier, Partial Least Squares Discriminant Analysis (PLS-DA), was exploited to discriminate samples according to their geographical origin. The model provided very accurate results in external validation; in fact, it correctly classified all the 30 test samples, achieving 100% correct classification (on the validation set). Furthermore, in order to understand which volatiles contribute the most at differentiating the bell peppers from the different origins, a variable selection approach, Variable Importance in Projection (VIP), was used. This strategy led to the selection of sixteen diverse compounds which characterize the different bell pepper spices.

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2411
Francesca Conte ◽  
Fabrizio Cincotta ◽  
Concetta Condurso ◽  
Antonella Verzera ◽  
Antonio Panebianco

Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin, and to a lesser extent, acid acetic were found to be the odor-active compounds of raw meat from freshly slaughtered cattle. Quantitative differences were observed up to 24 h; since the lowest levels of the odor-active compounds were reached between two and three hours from slaughtering, this period could be the most suitable for the post-mortem inspection process.

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 223
Arina Oana Antoce ◽  
George Adrian Cojocaru

Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, before or during fermentation. The musts were inoculated with two different strains of yeast, specially selected to favour the formation of an esteric or a thiolic volatile profile. The resulting wines were bottled and analysed two years later by Heracles flash GC electronic nose (from Alpha MOS), which provided a good discrimination of the samples based on the peaks of volatile molecules identified on the two chromatographic columns. The electronic nose showed that, in the aged wines, the influence of the yeast inoculated for fermentation was more evident than the impact of the yeast nutrients added. Using the AroChemBase software module from Alpha MOS, some volatile esters and other compounds were identified, and their importance for the discrimination of the wines and for the aroma profile is discussed. However, because the GC electronic nose can identify only some volatile compounds, but not all, sensory analysis was also applied to evaluate the wine samples, showing that the yeast, as well as the nutrients, have a clear influence on the perceived aromatic profiles. As intended, samples prepared with any of the technological interventions showed different volatile/aromatic profiles than the control wine prepared by natural fermentation and were clearly separated by the electronic nose, even after two years of storage. However, due to the limitations of the chromatographic columns used, the electronic nose could not provide an overall description of the aromatic profile of the produced wines, which is why the expertise of panelists was still needed to evaluate wines.

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2386
Yao Ma ◽  
Jieyun Tian ◽  
Yabing Chen ◽  
Ming Chen ◽  
Yulin Liu ◽  

Volatile oils of prickly ash (Zanthoxylum) pericarps have various potential biological functions with considerable relevance to food, pharmacological, and industrial applications. The volatile profile of oils extracted from prickly ash pericarps obtained from 72 plantations in China was determined by gas chromatography and mass spectrometry. Several chemometric analyses were used to better understand the volatile oil profile differences among different pericarps and to determine the key factors that affected geographical variations in the main volatile constituents of oils. A total of 47 constituents were detected with D-limonene, alfa-myrcene, and linalool as the most abundant. The volatile profile of pericarp oils was significantly affected by prickly ash species and some environmental factors, and the key factors that affected volatile profile variations for different prickly ash species were diverse. Chemometric analyses based on the volatile oil profile could properly distinguish Z. armatum pericarps from other pericarps. This study provides comprehensive information on the volatile oil profile of pericarps from different prickly ash species and different plantations, and it can be beneficial to a system for evaluating of pericarp quality. Moreover, this study speculates on the key environmental factors that cause volatile oil variations for each species, and can help to obtain better prickly ash pericarp volatile oils by improving the cultivated environments.

Plant Science ◽  
2021 ◽  
pp. 111083
Sergio Cerezo ◽  
M. Luisa Hernández ◽  
Elena Palomo-Ríos ◽  
Naima Gouffi ◽  
Lourdes García-Vico ◽  

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