Characterization of Roasted Coffee and Coffee Beverages by Solid Phase Microextraction−Gas Chromatography and Principal Component Analysis

1997 ◽  
Vol 45 (12) ◽  
pp. 4680-4686 ◽  
Author(s):  
Carlo P. Bicchi ◽  
Ombretta M. Panero ◽  
Gloria M. Pellegrino ◽  
Alfredo C. Vanni
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Component Analysis ◽  
Roasted Coffee

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 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.

Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis

2016 ◽  
Vol 50 (5) ◽  
pp. 777-786 ◽  
Author(s):  
Sihai Han ◽  
Weiwei Zhang ◽  
Peiyan Li ◽  
Xuan Li ◽  
Jianxue Liu ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Principal Component ◽  
Component Analysis
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