Production of volatile compounds by hairy root cultures ofCichorium intybus L under the influence of fungal elicitors and their analysis using solid-phase micro extraction gas chromatography-mass spectrometry

2003 ◽  
Vol 83 (8) ◽  
pp. 769-774 ◽  
Author(s):  
Harsh Pal Bais ◽  
BS Dattatreya ◽  
GA Ravishankar
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Hairy Root ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Hairy Root Cultures ◽  
Solid Phase Micro Extraction ◽  
Root Cultures ◽  
Fungal Elicitors

Alkaloid Spectrum in Diploid and Tetraploid Hairy Root Cultures of Datura stramonium

2003 ◽  
Vol 58 (1-2) ◽  
pp. 42-46 ◽  
Author(s):  
Strahil Berkov ◽  
Atanas Pavlov ◽  
Petia Kovatcheva ◽  
Pepa Stanimirova ◽  
Stefan Philipov
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Hairy Root ◽  
Hairy Roots ◽  
Datura Stramonium ◽  
Gas Chromatography Mass Spectrometry ◽  
Hairy Root Cultures ◽  
Root Cultures ◽  
Mass Spectral Data ◽  
Mass Spectral

Hairy root cultures were obtained from diploid and induced tetraploid plants of Datura stramonium and analyzed by gas chromatography/mass spectrometry. Twenty alkaloids (19 for diploid and 9 for tetraploid hairy root cultures) were identified. A new tropane ester 3-tigloyloxy-6-propionyloxy-7-hydroxytropane was identified on the basis of mass spectral data. Hyoscyamine was the main alkaloid in both diploid and tetraploid cultures. In contrast to diploid hairy roots, the percentage contributions of the alkaloids, with exceptions for hyoscyamine and apoatropine, were higher in the total alkaloid mixture of tetraploid hairy roots

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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