scholarly journals Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Qiuyue Geng ◽  
Ping Zhan ◽  
Honglei Tian ◽  
Peng Wang ◽  
Haitao Chen
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sample Volume ◽  
Extraction Time ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature

A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.

The Optimization and HS-SPME/GC-MS Analysis in Pear Fruit

2014 ◽  
Vol 1033-1034 ◽  
pp. 762-766 ◽  
Author(s):  
Guo Peng Li ◽  
Li Jing Lin ◽  
Jun Zhao ◽  
Ji Hua Li
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Extraction Time ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Pear Fruit ◽  
Volatile Analysis ◽  
Different Types

Solid-phase microextraction (SPME) is a rapid sample preparation in volatile analysis. The aromatic volatile compositions of ‘Kuerle’ were analyzed using SPME and gas chromatography-mass spectrometry (GC-MS). The effect of different types of fibers, extraction time, and extraction temperature on the volatile results were compared and discussed. The results were as followed. Results showed that 65μm PDMS/DVB fiber had the best effect of extraction. The optimum factors such as extraction time and temperature were 45 min and 40°C.

scholarly journals Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1385 ◽  
Author(s):  
Dong Han ◽  
Si Mi ◽  
Chun-Hui Zhang ◽  
Juan Li ◽  
Huan-Lu Song ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Electronic Nose ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.

Optimization of Solid Phase Microextraction (SPME) Coupled with Gas Chromatography Mass Spectrometry (GC-MS) for Fermented Perilla Leaves Jiaosu and Volatile Profiling Analysis During Fermentation

2020 ◽  
Vol 14 (3) ◽  
pp. 359-368
Author(s):  
Ruyi Sha ◽  
Haoan Fan ◽  
Zhenzhen Wang ◽  
Gaojian Wang ◽  
Yanli Cui ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Spontaneous Fermentation ◽  
Chromatography Mass Spectrometry

A method based on solid phase microextraction coupled with gas chromatography mass spectrometry was developed for volatile profiling fermented perilla leaves jiaosu (PFJ) during fermentation. Five fibers were firstly evaluated by the total peak areas and the number of volatile compounds. Secondly, a Plackett-Burman design was applied to screen for seven independent variables selected in literature. Three significant variables (extraction time, extraction temperature and equilibrium time) were therefore selected for the following optimization studies. A Box-Behnken design combined with a steepest ascent was then used to optimize the significant factors. Under optimal conditions, the changes of volatile profiles of PFJ at 7, 14, 21, 28, 91 and 140 d were analyzed. A total of fifty-one volatile compounds were identified, and alcohols (68.12–78.94%) were the main volatile components in PFJ, followed by methoxy-phenolic compounds (4.67–5.48%). Perilla alcohol and trans-Shisool were the major constituents during spontaneous fermentation, which accounted for 16.14–30.66% and 19.95–24.52%, respectively. The results showed that PFJ fermented into a health probiotic product with characteristic flavour and functional volatile compounds.

scholarly journals Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages

2021 ◽  
Vol 12 ◽  
Author(s):  
Kahina Zidi ◽  
Djamel Edine Kati ◽  
Mostapha Bachir-bey ◽  
Manon Genva ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Ripening Stages ◽  
Volatile Organic ◽  
Minor Compounds

Aroma is one of the essential parameters that determine fruit quality. It is also an important feature of varietal characterization and so valuable for agro-biodiversity identification and preservation. In order to characterize changes in the aroma fingerprint through fig development, the main objective of the present research was to study the volatile organic compound (VOC) profiles of figs (Ficus carica L.) from three cultivars, Taamriwthe (TH), Azegzaw (AZ), and Averkane (AV), at three ripening stages (unripe, ripe, and fully ripe). Analyses was performed using Headspace Solid-phase Microextraction and gas chromatography coupled with mass spectrometry. Results revealed the presence of 29 compounds that were grouped into different chemical classes. Aldehydes comprised the most abundant VOCs identified in all the studied figs, while alcohols, ketones, and terpenes comprised the minor compounds found in TH, AZ, and AV figs, respectively. Different aroma descriptors were identified throughout the ripening stages of figs; fruity and green aromas were dominant in all cultivars, while a fatty aroma scarcely occurred in figs. A gallery plot representation demonstrated that certain VOCs differentiate the studied cultivars and the different ripening stages of figs. Principal component analysis findings demonstrated characteristic VOCs of distinct ripening stages and cultivars, those VOCs can be used as fingerprints to distinguish different cultivars and/or ripening stages.

scholarly journals Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 115 ◽  
Author(s):  
Xian-kui Ma ◽  
Xiao-fei Li ◽  
Jian-yong Zhang ◽  
Jie Lei ◽  
Wei-wei Li ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Constituents ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Mass Spectrometry

Selaginella doederleinii (SD) is a perennial medicinal herb widely distributed in China. In this study, the volatile components of SD from two regions (24 batches), namely Zhejiang and Guizhou, were determined by combining headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). After investigating different influence factors, the optimal conditions for extraction were as follows: The sample amount of 1 g, the polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber of 65 µm, the extraction time of 20 min, and the extraction temperature of 100 °C. Based on the above optimum conditions, 58 volatiles compounds, including 20 terpenes, 11 alkanes, 3 alcohols, 6 ketones, 3 esters, 11 aldehydes, 1 ether, 1 aromatic, 1 phenol, and 1 furan, were found and identified in SD. Furthermore, hierarchical cluster analysis and principal component analysis were successfully applied to distinguish the chemical constituents of SD from two regions. Additionally, anethol, zingerone, 2,4-di-tert-butylphenol, ledene, hexyl hexanoate, α-cadinol, phytone, hinesol, decanal, octadecene, cedren, 7-tetradecene, copaene, β-humulene, 2-butyl-2-octenal, tetradecane, cedrol, calacorene, 6-dodecanone, β-caryophyllene, 4-oxoisophorone, γ-nonanolactone, 2-pentylfuran, 1,2-epoxyhexadecane, carvacrol, n-pentadecane, diisobutyl phthalate, farnesene, n-heptadecane, linalool, 1-octen-3-ol, phytane, and β-asarone were selected as the potential markers for discriminating SD from 24 habitats in Zhejiang and Guizhou by partial least squares discrimination analysis (PLS-DA). This study revealed the differences in the components of SD from different regions, which could provide a reference for the future quality evaluation.

scholarly journals Assessment and Classification of Volatile Profiles in Melon Breeding Lines Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2166
Author(s):  
Drishti Majithia ◽  
Rita Metrani ◽  
Nitin Dhowlaghar ◽  
Kevin M. Crosby ◽  
Bhimanagouda S. Patil
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Cucumis Melo ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Breeding Lines ◽  
Chromatography Mass Spectrometry ◽  
Cucumis Melo L

Cucumis melo L is one of the most commercial and economical crops in the world with several health beneficial compounds as such carotenoids, amino acids, vitamin A and C, minerals, and dietary fiber. Evaluation of the volatile organic compounds (VOCs) in different melon (Cucumis melo L.) breeding lines provides useful information for improving fruit flavor, aroma, and antimicrobial levels. In this study, the VOCs in 28 melon breeding lines harvested in 2019 were identified and characterized using head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). This identified 113 VOCs with significant differences in composition and contents of among the breeding lines, including 15 esters, 27 aldehydes, 35 alcohols, 14 ketones, 4 acids, 10 hydrocarbons, 5 sulfurs, and 3 other compounds. The highest average contents of all the VOCs were found in BL-30 (13,973.07 µg/kg FW) and the lowest were in BL-22 (3947.13 µg/kg FW). BL-9 had high levels of carotenoid-derived VOCs. The compounds with the highest contents were benzaldehyde, geranylacetone, and β-ionone. Quality parameters such as color and sugar contents of melons were also measured. All the melon color readings were within the typical acceptable range. BL-22 and BL-14 had the highest and lowest sugar contents, respectively. Principal component analysis (PCA) produced diverse clusters of breeding lines based on flavor and aroma. BL-4, BL-7, BL-12, BL-20, and BL-30 were thus selected as important breeding lines based on their organoleptic, antimicrobial, and health-beneficial properties.

scholarly journals Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

2018 ◽  
Author(s):  
Pannipa Janta ◽  
Chadin Kulsing ◽  
Thumnoon Nhujak
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Extraction Temperature ◽  
Headspace Solid Phase Microextraction ◽  
Before And After

Gas chromatography-olfactometry/mass spectrometry coupled with headspace-solid phase microextraction (HS-SPME/GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients. Using HS-SPME with a 50/30 µm DVB/CAR/PDMS fiber and an extraction temperature of 40 °C for 50 min along with an HP-5MS capillary column, 101 peaks in the HS-SPME/GC-MS chromatogram of Tom Yum soup were detected, and 96 compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds in Tom Yum soup were found after the cooking process. Furthermore, odor descriptions of the eighteen aroma compounds in Tom Yum soup, along with the odor ingredient sources, were also obtained.

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