Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

2019 ◽  
Vol 55 (3) ◽  
pp. 978-987 ◽  
Author(s):  
Mingwu Zang ◽  
Lan Wang ◽  
Zheqi Zhang ◽  
Kaihua Zhang ◽  
Dan Li ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Feature Extraction ◽  
Flavour Compound ◽  
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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