Assessing the altitude effect on distributions of volatile organic compounds from different sources by principal component analysis

2013 ◽  
Vol 15 (5) ◽  
pp. 972 ◽  
Author(s):  
Jhih-Jhe Yang ◽  
Chih-Chung Liu ◽  
Wei-Hsiang Chen ◽  
Chung-Shin Yuan ◽  
Chitsan Lin
Keyword(s):  
Principal Component Analysis ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Principal Component ◽  
Component Analysis ◽  
Altitude Effect ◽  
Volatile Organic ◽  
Different Sources

scholarly journals Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Jiapei Xi ◽  
Ping Zhan ◽  
Honglei Tian ◽  
Peng Wang
Keyword(s):  
Principal Component Analysis ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Principal Component ◽  
Component Analysis ◽  
Volatile Components ◽  
Volatile Profile ◽  
Asian Countries ◽  
Volatile Organic ◽  
Chinese Prickly Ash

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.

scholarly journals Influence of age and gender on the profile of exhaled volatile organic compounds analyzed by an electronic nose

2016 ◽  
Vol 42 (2) ◽  
pp. 143-145 ◽  
Author(s):  
Silvano Dragonieri ◽  
Vitaliano Nicola Quaranta ◽  
Pierluigi Carratu ◽  
Teresa Ranieri ◽  
Onofrio Resta
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Electronic Nose ◽  
Principal Component ◽  
Exhaled Breath ◽  
Age And Gender ◽  
Volatile Organic ◽  
Older Subjects ◽  
Never Smokers ◽  
And Gender

We aimed to investigate the effects of age and gender on the profile of exhaled volatile organic compounds. We evaluated 68 healthy adult never-smokers, comparing them by age and by gender. Exhaled breath samples were analyzed by an electronic nose (e-nose), resulting in "breathprints". Principal component analysis and canonical discriminant analysis showed that older subjects (≥ 50 years of age) could not be distinguished from younger subjects on the basis of their breathprints, as well as that the breathprints of males could not distinguished from those of females (cross-validated accuracy, 60.3% and 57.4%, respectively).Therefore, age and gender do not seem to affect the overall profile of exhaled volatile organic compounds measured by an e-nose.

VOCC: a database of volatile organic compounds in cancer

RSC Advances ◽  
2016 ◽  
Vol 6 (115) ◽  
pp. 114783-114789 ◽  
Author(s):  
Subhash Mohan Agarwal ◽  
Mansi Sharma ◽  
Shehnaz Fatima
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Comprehensive Information ◽  
Volatile Organic ◽  
Different Sources

Volatile organic compounds in cancer database (VOCC) has been developed, which provides comprehensive information of VOCs distinctly observed in cancer vs. normal from various malignancies and different sources.

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