scholarly journals A Comparison of the Volatile Components of Cold Pressed Hamlin and Valencia (Citrus sinensis (L.) Osbeck) Orange Oils Affected by Huanglongbing

2017 ◽  
Vol 2017 ◽  
pp. 1-20 ◽  
Author(s):  
Brittany M. Xu ◽  
George L. Baker ◽  
Paul J. Sarnoski ◽  
Renée M. Goodrich-Schneider
Keyword(s):  
Liquid Chromatography ◽  
Citrus Sinensis ◽  
Volatile Components ◽  
Gas Liquid Chromatography ◽  
Orange Oil ◽  
Orange Fruit ◽  
Cold Pressed ◽  
Peel Oil

Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, perillene, and 4-decenal) which are not commonly identified in Citrus sinensis (L.) Osbeck oils. Oils derived from huanglongbing symptomatic fruit had lower concentrations of linalool, decanal, citronellol, neral, geranial, carvone, dodecanal, and 2-decenal and higher concentrations of citronellal compared to asymptomatic fruit. A comparison to historic literature of orange oil investigations before HLB was of issue in Florida orange crops showed lower levels of linalool, decanal, neral, and geranial in Hamlin peel oil samples, as well as higher levels of dodecanal. Valencia peel oil samples showed lower concentrations of linalool and increased concentration of citronellol and dodecanal. As a result of huanglongbing (HLB) phenomena, the concentrations of several important volatiles found in Hamlin and Valencia peel oil profiles have changed compared to historic values. Differences in volatile concentrations of symptomatic and asymptomatic HLB affected peel oil compounds in orange fruit are identified.

Pimenta dioica and Pimenta racemosa: GC-based metabolomics for the assessment of seasonal and organs variation in their volatile components, in silico and in vitro cytotoxic activity estimation

2021 ◽  
Author(s):  
Fadia S. Youssef ◽  
Rola Labib ◽  
A. Gad Haidy ◽  
Safaa Eid ◽  
Mohamed Lotfy Ashour ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Cytotoxic Activity ◽  
In Silico ◽  
Volatile Components ◽  
Gas Liquid Chromatography ◽  
Four Seasons ◽  
Pimenta Racemosa ◽  
Pimenta Dioica ◽  
Activity Estimation

Volatile constituents isolated from stems (S) and leaves (L) of Pimenta dioica (PD) and Pimenta racemosa (PR) during the four seasons were analyzed using GLC/FID (Gas liquid chromatography – flame...

scholarly journals Simplified Method of Volatile Leaf Oil Analysis for Identification of Citrus Cultivars

HortScience ◽  
1991 ◽  
Vol 26 (2) ◽  
pp. 186-188
Author(s):  
Jacob B. Bade ◽  
Frederick G. Gmitter ◽  
Kim D. Bowman
Keyword(s):  
Citrus Sinensis ◽  
Sweet Orange ◽  
Volatile Components ◽  
Gas Liquid Chromatography ◽  
Citrus Paradisi ◽  
Volatile Oils ◽  
Breeding Research ◽  
Simplified Method ◽  
Leaf Oil ◽  
Potential Use

Volatile oils were extracted from aqueous leaf suspensions of sweet orange [Citrus sinensis (L.) Osb.] cultivars Hamlin, Navel, and Valencia and grapefruit (Citrus paradisi Macf.) cultivars Marsh and Ray Ruby. Pressurized air was used as the sparging gas, and volatile oils were collected in a C-18 cartridge. Gas-liquid chromatography was used to separate and quantify 17 volatile components. Significant quantitative differences for individual components made it possible to distinguish sweet orange from grapefruit (four components), `Marsh' from `Ray Ruby' grapefruit (two components), `Hamlin' from `Valencia' or `Navel' orange (six components), and `Valencia' from `Navel' (three components). The simplicity and sensitivity of the procedure suggest potential use for Citrus taxonomic, genetic, and breeding research.

Neutral volatiles in cheddar cheese made aseptically with and without starter culture

1968 ◽  
Vol 35 (2) ◽  
pp. 237-245 ◽  
Author(s):  
W. A. McGugan ◽  
Shirlie G. Howsam ◽  
J. A. Elliott ◽  
D. B. Emmons ◽  
B. Reiter ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Volatile Components ◽  
Gas Liquid Chromatography ◽  
Dimethyl Sulphide ◽  
The Third ◽  
Chromatographic Columns

SummaryAnalyses of the neutral volatile components from 3 Cheddar cheese are presented. Two were made aseptically in an aseptic vat, with and without starter culture; the third was made with starter culture in an open vat. Gas–liquid chromatography and mass spectrometry detected the same volatiles in starterless cheese having little or no Cheddar flavour as in cheese made with starter and having a characteristic Cheddar flavour. Methyl disulphide and dimethyl sulphide were the only compounds consistently detected in higher concentrations in the cheese made with starter than in the cheese made without starter. However, using a total trapping technique, it was found that the combination of components recovered from the effluents of the chromatographic columns did not have the cheese-like aroma of the distillate vapours that were injected. Reasons for this are discussed.

Analytical Profile of Cistern Room Whiskies

1968 ◽  
Vol 51 (5) ◽  
pp. 973-987
Author(s):  
Robert L Schoeneman ◽  
Randolph H Dyer
Keyword(s):  
Liquid Chromatography ◽  
Ethyl Acetate ◽  
Volatile Components ◽  
Gas Liquid Chromatography ◽  
Distilled Spirits ◽  
Pertinent Data ◽  
Colorimetric Procedure ◽  
Corn Mash

Abstract In this study, 85 bourbon mash, 10 rye mash, and 17 corn mash cistern room whiskies from 42 different distilleries were characterized by both chemical and physical analyses. Determinations, using official AOAC methods, were made on the volatile components commonly used in characterizing distilled spirits. In addition, gas-liquid chromatography was used to quantitatively determine ethyl acetate, n-propyl, isobutyl and isoamyl alcohols, and a colorimetric procedure was used to determine esters. Characteristics of the present samples are compared to those reported in studies made as early as 1898. Also, a tabulation of the pertinent data on mashing, fermentation, and distillation techniques for each sample is included

scholarly journals Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Molecules ◽  
2008 ◽  
Vol 13 (6) ◽  
pp. 1333-1344 ◽  
Author(s):  
Yu Qiao ◽  
Bi Xie ◽  
Yan Zhang ◽  
Yun Zhang ◽  
Gang Fan ◽  
...  
Keyword(s):  
Citrus Sinensis ◽  
Fruit Juice ◽  
Sweet Orange ◽  
Active Compounds ◽  
Orange Fruit ◽  
Peel Oil

A study of asphalt-aggregate interactions using inverse gas-liquid chromatography

1974 ◽  
Vol 24 (11) ◽  
pp. 645-654 ◽  
Author(s):  
F. Alan Barbour ◽  
Richard V. Barbour ◽  
J. Claine Peterson
Keyword(s):  
Liquid Chromatography ◽  
Gas Liquid Chromatography

GASCHROMATOGRAPHIC DETERMINATION OF STEROIDS IN THE URINE OF PATIENTS WITH CUSHING'S SYNDROME

1971 ◽  
Vol 67 (2) ◽  
pp. 303-315 ◽  
Author(s):  
A. J. Moolenaar ◽  
A. P. van Seters
Keyword(s):  
Liquid Chromatography ◽  
Cushing’S Syndrome ◽  
Normal Subjects ◽  
Diagnostic Value ◽  
Cushing's Syndrome ◽  
Gas Liquid Chromatography ◽  
Obese Subjects

ABSTRACT The 17-oxosteroids were estimated in the urine of 27 patients with Cushing's syndrome by gas-liquid chromatography (G. L. C.). The values of the various steroid fractions are compared with those of normal subjects, patients with thyrotoxicosis and obese subjects. The effect of the age of the patients on the diagnostic value of the invidual 17-oxosteroids and their ratios is discussed.

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