Fast headspace analysis with short microcapillary columns

1995 ◽  
Vol 41 (7-8) ◽  
pp. 419-423 ◽  
Author(s):  
M. V. Russo
Keyword(s):  
Headspace Analysis ◽  
Microcapillary Columns

scholarly journals Sensory Metabolite Profiling in a Date Pit Based Coffee Substitute and in Response to Roasting as Analyzed via Mass Spectrometry Based Metabolomics

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3377 ◽  
Author(s):  
Mohamed A. Farag ◽  
Asmaa M. Otify ◽  
Aly M. El-Sayed ◽  
Camilia G. Michel ◽  
Shaimaa A. ElShebiney ◽  
...  
Keyword(s):  
Metabolite Profiling ◽  
Headspace Analysis ◽  
Metabolite Profile ◽  
Phoenix Dactylifera ◽  
Primary Metabolite ◽  
Phoenix Dactylifera L ◽  
Coffee Substitute ◽  
Headspace Spme ◽  
Spme Headspace ◽  
Date Pits

Interest in developing coffee substitutes is on the rise, to minimizing its health side effects. In the Middle East, date palm (Phoenix dactylifera L.) pits are often used as a coffee substitute post roasting. In this study, commercially-roasted date pit products, along with unroasted and home-prepared roasted date pits, were subjected to analyses for their metabolite composition, and neuropharmacological evaluation in mice. Headspace SPME-GCMS and GCMS post silylation were employed for characterizing its volatile and non-volatile metabolite profile. For comparison to roasted coffee, coffee product was also included. There is evidence that some commercial date pit products appear to contain undeclared additives. SPME headspace analysis revealed the abundance of furans, pyrans, terpenoids and sulfur compounds in roasted date pits, whereas pyrroles and caffeine were absent. GCMS-post silylation employed for primary metabolite profiling revealed fatty acids’ enrichment in roasted pits versus sugars’ abundance in coffee. Biological investigations affirmed that date pit showed safer margin than coffee from its LD50, albeit it exhibits no CNS stimulant properties. This study provides the first insight into the roasting impact on the date pit through its metabolome and its neuropharmacological aspects to rationalize its use as a coffee substitute.

scholarly journals Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry

Analytica ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 38-49
Author(s):  
Ettore Guerriero ◽  
Massimo Iorizzo ◽  
Marina Cerasa ◽  
Ivan Notardonato ◽  
Bruno Testa ◽  
...  
Keyword(s):  
Direct Injection ◽  
Headspace Analysis ◽  
White Wine ◽  
Quadrupole Mass ◽  
Multiresidue Analysis ◽  
Liquid Liquid Extraction ◽  
Volatile Organic ◽  
Steel Tank ◽  
First Time

The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., headspace analysis and liquid–liquid extraction. The application of such direct injection, for the first time in the literature, allows us to analyze Volatile Organic Compounds (VOCs) in the range 0.1–100 µg mL−1, with Limits of Detection (LODs) and Limits of Quantification (LOQs) between 0.01–0.05 µg mL−1 and 0.03–0.09 µg mL−1, respectively, intraday and interday below 5.6% and 8.5%, respectively, and recoveries above 92% at two different fortification levels. The procedure has been applied to real wine samples: it evidences how the fermentation in wood (cherry) barrel yields higher VOC levels than ones in wine fermented in steel tank, causing production of different secondary aromas and different relative flavors.

Comparative headspace analysis of fresh red coffee berries from different cultivated varieties of coffee trees

1996 ◽  
Vol 19 (5) ◽  
pp. 298-300 ◽  
Author(s):  
Frédéric Mathieu ◽  
Christian Malosse ◽  
Anne-hélène Cain ◽  
Brigitte Frérot
Keyword(s):  
Headspace Analysis

scholarly journals Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

2021 ◽  
Vol 11 (13) ◽  
pp. 6089
Author(s):  
Hamza Gadhoumi ◽  
Maria Gullo ◽  
Luciana De Vero ◽  
Enriqueta Martinez-Rojas ◽  
Moufida Saidani Tounsi ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Headspace Analysis ◽  
Well Being ◽  
Sugarcane Molasses ◽  
Spectroscopy Analysis ◽  
Fermented Beverages ◽  
Functional Beverages ◽  
Fermented Beverage ◽  
High Level ◽  
Gallic Acid Equivalent

Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.

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