Characterization of volatile components in Calligonum comosum by coupling gas chromatography-mass spectrometry and mean field approach independent component analysis

2013 ◽  
Vol 5 (18) ◽  
pp. 4639 ◽  
Author(s):  
Saeed Masoum ◽  
Hooman Seifi ◽  
Ebrahim Haghir Ebrahimabadi
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Independent Component Analysis ◽  
Mean Field ◽  
Component Analysis ◽  
Independent Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Field Approach

GC/MS characterization of volatile components of hydrocolloids from Irvingia gabonensis and Mucuna sloanei seeds

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Spectrometry Method ◽  
Mass Spectrometry Method ◽  
Chromatography Mass Spectrometry ◽  
Irvingia Gabonensis

Irvingia gabonensis and Mucuna sloanei seeds are among the known soup thickeners used in the preparation of different kinds of soups and local delicacies in Southeast Nigeria. The thickening substances which are hydrocolloids have been isolated and partially characterized using gas chromatography-mass spectrometry method. Eighteen constituents were identified in I. gabonensis comprising aromatic (0.76 %), hydrocarbons (7.19 %), ketones (1.53 %), carboxylic/fatty acids (79.47 %) and esters (11.04 %). Twenty-one constituents were identified in M. sloanei comprising hydrocarbons (22.58 %), esters (19.42 %), fatty acids (45.64 %), amide (5.77 %), aldehyde (4.69 %) and ketones (1.89 %). This research reveals that the seed hydrocolloids of M. sloanei contain more volatile phytochemicals than that of I. gabonensis.

scholarly journals Mean-Field Approaches to Independent Component Analysis

2002 ◽  
Vol 14 (4) ◽  
pp. 889-918 ◽  
Author(s):  
Pedro A.d.F.R. Højen-Sørensen ◽  
Ole Winther ◽  
Lars Kai Hansen
Keyword(s):  
Independent Component Analysis ◽  
Mean Field Theory ◽  
Mean Field ◽  
Component Analysis ◽  
Independent Component ◽  
Field Methods ◽  
Field Approach ◽  
Mixing Matrix ◽  
The Mean ◽  
Field Approaches

We develop mean-field approaches for probabilistic independent component analysis (ICA). The sources are estimated from the mean of their posterior distribution and the mixing matrix (and noise level) is estimated by maximum a posteriori (MAP). The latter requires the computation of (a good approximation to) the correlations between sources. For this purpose, we investigate three increasingly advanced mean-field methods: the variational (also known as naive mean field) approach, linear response corrections, and an adaptive version of the Thouless, Anderson and Palmer (1977) (TAP) mean-field approach, which is due to Opper and Winther (2001). The resulting algorithms are tested on a number of problems. On synthetic data, the advanced mean-field approaches are able to recover the correct mixing matrix in cases where the variational mean-field theory fails. For handwritten digits, sparse encoding is achieved using nonnegative source and mixing priors. For speech, the mean-field method is able to separate in the underdetermined (overcomplete) case of two sensors and three sources. One major advantage of the proposed method is its generality and algorithmic simplicity. Finally, we point out several possible extensions of the approaches developed here.

scholarly journals Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Songul Kesen ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Aroma Extract Dilution Analysis ◽  
Active Components ◽  
Active Compounds ◽  
Olive Oils ◽  
Hexenyl Acetate

The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aroma-active compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64–1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were (Z)-3-hexenol (cut grass, herbal) and β-sesquiphellandrene (floral) for AYV oil and (Z)-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.

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