Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

2005 ◽  
Vol 21 (1) ◽  
pp. 68-71 ◽  
Author(s):  
E. Kafkas ◽  
T. Cabaroglu ◽  
S. Selli ◽  
A. Bozdoğan ◽  
M. Kürkçüoğlu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Microextraction Techniques ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry

2020 ◽  
Vol 9 (2) ◽  
pp. 19-28
Author(s):  
Dragan Cvetković ◽  
Petra Stojilković ◽  
Jelena Zvezdanović ◽  
Jelena Stanojević ◽  
Ljiljana Stanojević ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Volatile Aroma ◽  
Fruit Spirits ◽  
Volatile Aroma Compounds

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

scholarly journals Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi

2018 ◽  
Vol 6 (4) ◽  
pp. 486
Author(s):  
Fuat Bozok ◽  
Ebru Kafkas ◽  
Saadet Büyükalaca
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sequence Analysis ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
University Campus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

In this study, volatile aroma compounds of Suillus collinitus (Fr.) collected from Cukurova University Campus in Adana province of Turkey were determined experimenting two different extraction temperatures; 40ºC and 70ºC by Headspace Solid-Phase Microextraction/Gas Chromatography/Mass Spectrometry (HS-SPME/GC-MS). Before aroma analyses, mushroom samples collected were also identified molecularly by sequence analysis of the ITS rDNA gene region as well as morphotaxonomic characterization. At the end of study; 1-octen-3-ol (75.71 and 83.14%), 3-hexen-1-ol (5.59 and 6.14%), 2-octene (3.64 and 3.99%), xylene (3.21 and 3.53%), butylacetate (2.69 and 2.96%) and benzaldehyde (2.36 and 2.59%) were determined as major compounds in the 40ºC and 70ºC extraction temperatures, respectively. Besides, 19 compounds were identified at 40ºC while 16 aromatic compounds were found at 70ºC.

scholarly journals Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry

2021 ◽  
Vol 20 (5) ◽  
pp. 85-96
Author(s):  
Nevzat Artik ◽  
Selen Akan ◽  
Yeşim Okay ◽  
Nurefşan Durmaz ◽  
A. İlhami Köksal
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Health It ◽  
Chromatography Mass Spectrometry ◽  
Aromatic Components ◽  
Volatile Aroma ◽  
Aroma Components

Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile of some hazelnut varieties and to determine the effect of roasting on aroma component in natural hazelnuts. Hazelnut varieties (18 Turkish and 2 foreign varieties) were obtained and then roasted at 135°C for 30 min. The volatile aroma components of hazelnuts were characterized via solid phase microextraction-gas chromatography-mass spectrometry (SPME/GC-MS). A total of 20 and 29 aroma compounds were detected by SPME/GC-MS in natural and roasted hazelnuts, respectively. Concerning natural hazelnut samples, the highest values among the Turkish and foreign varieties were obtained from nonanal in ‛Kalınkara’, ‛Kan’ and ‛Negret-N9’, which are mainly characterized by citrus, rosy, fatty flavor. In roasted samples, 2(3H)-furanone was determined in highest level in ‛Cavcava’, ‛Mincane’ and ‛Negret-N9’ and the flavor attributes of these varieties were oily-nut-like. In particular, Turkish hazelnut varieties such as ‛Acı’ and ‛Kalınkara’ could be promising in terms of the highest amount of aromatic components in roasted hazelnuts.

scholarly journals Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 31
Author(s):  
Katherine Witrick ◽  
Eric R. Pitts ◽  
Sean F. O’Keefe
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Mass Spectra ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Chromatography Mass Spectrometry ◽  
Gas Chromatography Olfactometry

Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.

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