Headspace–solid-phase microextraction fast GC in combination with principal component analysis as a tool to classify different chemotypes of chamomile flower-heads (Matricaria recutita L.)

2006 ◽  
Vol 17 (4) ◽  
pp. 217-225 ◽  
Author(s):  
Patrizia Rubiolo ◽  
Flavio Belliardo ◽  
Chiara Cordero ◽  
Erica Liberto ◽  
Barbara Sgorbini ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Component Analysis ◽  
Headspace Solid Phase Microextraction ◽  
Matricaria Recutita ◽  
Fast Gc ◽  
Chamomile Flower

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.

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 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 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.

scholarly journals Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages

2021 ◽  
Vol 12 ◽  
Author(s):  
Kahina Zidi ◽  
Djamel Edine Kati ◽  
Mostapha Bachir-bey ◽  
Manon Genva ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Ripening Stages ◽  
Volatile Organic ◽  
Minor Compounds

Aroma is one of the essential parameters that determine fruit quality. It is also an important feature of varietal characterization and so valuable for agro-biodiversity identification and preservation. In order to characterize changes in the aroma fingerprint through fig development, the main objective of the present research was to study the volatile organic compound (VOC) profiles of figs (Ficus carica L.) from three cultivars, Taamriwthe (TH), Azegzaw (AZ), and Averkane (AV), at three ripening stages (unripe, ripe, and fully ripe). Analyses was performed using Headspace Solid-phase Microextraction and gas chromatography coupled with mass spectrometry. Results revealed the presence of 29 compounds that were grouped into different chemical classes. Aldehydes comprised the most abundant VOCs identified in all the studied figs, while alcohols, ketones, and terpenes comprised the minor compounds found in TH, AZ, and AV figs, respectively. Different aroma descriptors were identified throughout the ripening stages of figs; fruity and green aromas were dominant in all cultivars, while a fatty aroma scarcely occurred in figs. A gallery plot representation demonstrated that certain VOCs differentiate the studied cultivars and the different ripening stages of figs. Principal component analysis findings demonstrated characteristic VOCs of distinct ripening stages and cultivars, those VOCs can be used as fingerprints to distinguish different cultivars and/or ripening stages.

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.

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