Characterization of odour‐active compounds of sour guava ( Psidium acidum [DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value

2020 ◽  
Author(s):  
Jorge A. Pino ◽  
Reinaldo Trujillo
Keyword(s):  
Gas Chromatography ◽  
Active Compounds ◽  
Odour Activity Value ◽  
Gas Chromatography Olfactometry

scholarly journals Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 2993 ◽  
Author(s):  
Simone Angeloni ◽  
Serena Scortichini ◽  
Dennis Fiorini ◽  
Gianni Sagratini ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Acids ◽  
Chlorogenic Acids ◽  
Ionization Detector ◽  
Active Compounds ◽  
Coffee Silverskin ◽  
Flame Ionization ◽  
Gas Chromatography Olfactometry

For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

scholarly journals Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3048
Author(s):  
Shuqi Wang ◽  
Yuan Chang ◽  
Bing Liu ◽  
Haitao Chen ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Phenylacetic Acid ◽  
Soya Bean ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Gas Chromatography Olfactometry ◽  
Flavor Profile

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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