Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

2013 ◽  
Vol 61 (47) ◽  
pp. 11295-11302 ◽  
Author(s):  
Shuang Chen ◽  
Yan Xu ◽  
Michael C. Qian
Keyword(s):  
Gas Chromatography ◽  
Quantitative Analysis ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Gas Chromatography Olfactometry

Characterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography–olfactometry

2020 ◽  
Vol 74 (7) ◽  
pp. 2239-2246
Author(s):  
Luis Cuevas-Glory ◽  
Jorge Pino ◽  
Daniel Lopez-Sauri ◽  
Benjamin Novelo-Torres ◽  
Enrique Sauri-Duch
Keyword(s):  
Gas Chromatography ◽  
Habanero Pepper ◽  
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.

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