scholarly journals Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

RSC Advances ◽  
2021 ◽  
Vol 11 (53) ◽  
pp. 33511-33521
Author(s):  
Jiaxin Hong ◽  
Junshan Wang ◽  
Chunsheng Zhang ◽  
Zhigang Zhao ◽  
Wenjing Tian ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Matrix Analysis ◽  
Aroma Profile ◽  
Olfactory Analysis

Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile.

scholarly journals HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 116
Author(s):  
Zhe Wang ◽  
Song Wang ◽  
Pengfei Liao ◽  
Lu Chen ◽  
Jinyuan Sun ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Aromatic Compounds ◽  
Aroma Compounds ◽  
Aroma Profile ◽  
Maturity Stages ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Different Types ◽  
Active Substances

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O was used to choose the best extraction fiber to extract the representative overall aroma profile of Daqu. A total of 139 compounds were identified in the six different maturity stages of Daqu, and these compounds are of different types and concentrations. HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished Daqu, and a total of 43 aroma compounds were identified. The OAVs of 21 aromatic compounds were calculated based on the quantitative analysis results of MHS-SPME. Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of Daqu, including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc.

scholarly journals Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sophie Lester ◽  
Leonardo Cornacchia ◽  
Camille Corbier ◽  
Moira A. Taylor ◽  
Charfedinne Ayed ◽  
...  
Keyword(s):  
Older Adults ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Detection Sensitivity ◽  
Patient Acceptance ◽  
Future Research ◽  
Active Compounds ◽  
Aroma Profile ◽  
Age Related ◽  
Oral Nutritional Supplements

AbstractUndernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour activity values (OAV) and gas chromatography olfactometry mass spectrometry (GC-O-MS). Secondly, age related differences in olfactory detection were explored. Eight aroma active compounds were identified within the ONS, including diacetyl (sweet), isoamyl acetate (banana), dimethyl trisulfide (sulfur) and methanethiol (sulfur). When compared with younger adults (n = 24, 18–44 years), older adults (n = 24, 62–80 years) had higher detection thresholds for all aroma compounds and this was significant for isoamyl acetate (sweet, fruity) and methanethiol (sulfur) (p = 0.01 and p = 0.03, respectively). Thus, a decline in olfactory sensitivity was present in the older subjects included in the study, and this reduced detection sensitivity was aroma specific. Thus, older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals.

scholarly journals Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS

2020 ◽  
Vol 9 (4) ◽  
pp. 30
Author(s):  
Fadwa Al-Taher ◽  
Boris Nemzer
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Solid Phase Micro Extraction ◽  
Aroma Profile ◽  
Spme Fiber ◽  
Freeze Dried ◽  
Different Temperatures

The objective of this study was to determine a method for the identification of aroma volatile compounds in freeze-dried (FD) strawberries and raspberries for quality purposes. The aroma profile was examined using headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). FD strawberries and raspberries were extracted at four different times (10,15, 20 and 30 min) and three different temperatures (40 °C, 60 °C and 80 °C) using a SPME fiber coated with 50/30 µm divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR-PDMS) to determine optimum recoveries for aroma volatile compounds. The DVB/CAR-PDMS SPME fiber showed the best extraction of aroma volatile compounds from strawberry and raspberry at 60°C for 15 min. Twenty-nine volatile compounds were identified from the strawberry samples and 20 from the raspberry samples, including terpenes, aldehydes, esters, acids and alcohols. Select aroma compounds in FD strawberries and raspberries were quantitated using SPME and GC-MS. It is important to determine the desirable aroma active compounds in freeze-dried strawberries and raspberries for quality uses since they are becoming popular commercially.

scholarly journals RAZNOLIKOST KLONSKIH KANDIDATOV Vitis vinifera 'ŠKRLET BIJELI' V AROMATIČNIH SNOVEH, DOLOČENIH S PLINSKO KROMATOGRAFIJO-MASNO SPEKTROSKOPIJO

2016 ◽  
Vol 107 (2) ◽  
pp. 483 ◽  
Author(s):  
Ivana Vladimira Petric ◽  
Tatjana Košmerl ◽  
Ivan Pejić ◽  
Veronika Kubanović ◽  
Emil Zlatić
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Vitis Vinifera ◽  
Carbonyl Compounds ◽  
Significant Variation ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Profile ◽  
Grapevine Variety ◽  
Chromatography Mass Spectrometry

The aim of this work was to investigate existence presence and stability of must specific aroma compounds (monoterpenes C<sub>13</sub>-norisoprenoids, C<sub>6</sub>-alcohols, alcohols, esters and carbonyl compounds) and which can be used to establish differences among clone candidates of 'Škrlet bijeli' (<em>Vitis vinifera</em> L.) grapevine variety. The compounds responsible for the varietal aroma profile were determined by gas chromatography- mass spectrometry (GC-MS), in must samples of ten clone candidates grown on two vineyard sites for three consecutive years. Significant variation among clone candidates is shown in 22 out of the total 35 identified aroma compounds. Significant impact of the vineyard site on the clone candidate’s aroma profile was identified. Differences in primary aroma compounds responsible for flavour of 'Škrlet bijeli' variety, linalool, terpinolen, nerol and α-terpineol, were not significant among clone candidates, while remarkable differences were established for β-damascenone. Contrary to expectation, monoterpene geraniol was not detected. Other identified aroma compounds (<em>trans</em>-ocimene, 2-methyl-1-butanol, myrcene, α-phelandrene, <em>cis</em>-ocimene and 3-methyl-1-butanol) noticeably less participate in total flavour description, but they still enable notable clone candidates discrimination.

Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
D Janež ◽  
D Kantar ◽  
H Prosen ◽  
S Kreft
Keyword(s):  
Aroma Compounds ◽  
Fagopyrum Esculentum

Pengaruh Service Delivery System Terhadap Loyalitas Nasabah Penabung Suatu Survey Pada Bank Rakyat Indonesia Cabang Palembang)

2018 ◽  
Vol 16 (2) ◽  
pp. 90
Author(s):  
Rohmial Rohmial
Keyword(s):  
Service Delivery ◽  
Delivery System ◽  
Customer Loyalty ◽  
Simple Random Sampling ◽  
Matrix Analysis ◽  
Survey Method ◽  
Service Delivery System ◽  
Physical Support ◽  
Dependent Variables ◽  
Contact Personnel

The objective of this study are : 1) the application of service delivery system that can be applied by Bank Goveerment in Palembang, 2) the influence of physical support on customers, 3) the influence of contact personnel on loyalty of the customers of Bank Goverment in Palembang, 4) the influence of service delivery system on customer loyalty at Bank Goverment in Palembang. This study is done by survey method so as to describe the response from respondents. The samples are taken by using simple random sampling with 100 respondents. The instruments are observation, quesionares and interview, the data analysis is done by using descriptive and matrix analysis. The results of this research shows that all independent variables (physical support and contact personnel) significantly and positively influence the dependent variables (loyalty of the customers).

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