scholarly journals Volatile Profile in Different Aerial Parts of Two Caper Cultivars (Capparis spinosa L.)

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Mar Grimalt ◽  
Lucía Sánchez-Rodríguez ◽  
Francisca Hernández ◽  
Pilar Legua ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Flower Buds ◽  
Methyl Isothiocyanate ◽  
Aerial Parts ◽  
Mass Spectrometry Detector ◽  
Capparis Spinosa ◽  
Volatile Profiles ◽  
First Time ◽  
Agronomic Conditions

This research presents, for the first time, full volatile profiles of four aerial parts of caper plants (Capparis spinosa L.) from southeastern Spain. Volatile compounds in caper leaves and stems (together), flowers, flower buds, and fruits from two cultivars were identified and quantified using headspace-solid phase microextraction (HS-SPME) and gas chromatography with a mass spectrometry detector (GC-MS). Forty-three volatile compounds were identified in the caper shoots, 32 in caper flowers, with only 18, 10, and 6 compounds being found in flower buds, leaves, and fruits, respectively. The predominant compound in all studied materials was methyl isothiocyanate, with nerolidol, trans-2-hexenal, and nonanal playing key roles in flowers, leaves, and flowers buds, respectively. The two studied cultivars had the same volatile compounds but at very different concentrations, although the two studied cultivars are cultivated under the same climatic and agronomic conditions. Additionally, the predominant compounds, especially methyl isothiocyanate (6882 mg·kg−1 fw in flower buds of ORI 3 cultivar), can be separated and concentrated for future applications in food technology.

scholarly journals Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 75
Author(s):  
Alexandra Nanou ◽  
Athanasios Mallouchos ◽  
Efstathios Z. Panagou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Volatile Components ◽  
Propanoic Acid ◽  
Qualitative Composition ◽  
Organoleptic Characteristics ◽  
Increasing Trend ◽  
Volatile Profiles ◽  
Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

scholarly journals Headspace volatiles of Chaerophyllum aureum L.

2015 ◽  
Vol 13 (2) ◽  
pp. 133-140 ◽  
Author(s):  
Jelena Stamenkovic ◽  
Ivana Radojkovic ◽  
Goran Petrovic ◽  
Gordana Stojanovic ◽  
Aleksandra Djordjevic
Keyword(s):  
Gas Chromatography Mass Spectrometry ◽  
Headspace Volatiles ◽  
Multivariate Statistical ◽  
Dried Fruits ◽  
Headspace Volatile ◽  
Aerial Parts ◽  
Volatile Profiles ◽  
First Time ◽  
Head Space Gas Chromatography ◽  
Insight Into

Differences in the headspace volatile profiles (HS) of fresh and air-dried fruits, stems and aerial parts of Chaerophyllum aureum L. (Apiaceae) were studied here for the first time using HS-GC-MS (head space - gas chromatography - mass spectrometry). This was done in order to probe to which level HS volatiles of different plant organs were susceptible to air drying. The most dominant headspace volatiles of all samples were monoterpene hydrocarbons. Sabinene was the major volatile of the fresh aerial parts, air-dried fruits, fresh and air-dried stems, representing 47.8%, 31.4%, 67.7% and 73.0% of the total volatiles, respectively. The most abundant headspace volatiles of the fresh fruits were terpinolene (45.3%), ?-terpinene (13.1%) and ?-pinene (10.2%). The air-dried aerial parts were characterized by a high amount of limonene (69.0%). The results of HS-GC-MS were subjected to multivariate statistical analysis in order to get a better insight into the similarities/dissimilarities existing between the investigated samples. According to the results of multivariate analysis, the drying process significantly influenced HS volatiles.

scholarly journals The essential oil composition of selected Hemerocallis cultivars and their biological activity

2019 ◽  
Vol 17 (1) ◽  
pp. 1412-1422 ◽  
Author(s):  
Katarzyna Szewczyk ◽  
Danuta Kalemba ◽  
Małgorzata Miazga-Karska ◽  
Barbara Krzemińska ◽  
Agnieszka Dąbrowska ◽  
...  
Keyword(s):  
Biological Activity ◽  
Essential Oils ◽  
Volatile Compounds ◽  
Antioxidant Activities ◽  
Essential Oil Composition ◽  
Model Systems ◽  
Oil Composition ◽  
Eastern Asia ◽  
Aerial Parts ◽  
First Time

AbstractThe horticultural cultivars of Hemerocallis (daylily) have been used to treat diseases such as insomnia, inflammation and depression, and also as a vegetable in eastern Asia. Taking into consideration the fact, that the volatile compounds in Hemerocallis cultivars have not been investigated to date, we decided to study the composition of the essential oils (EOs) from the aerial parts of ten varieties collecting in Poland. EOs, obtained by hydrodistillation, were analyzed by GC/MS method that resulted in identification of 23-36 volatile compounds comprising 89.5%–96.3% of the total amount. The essential oils differed in their composition and they can be classified into three groups. The antibacterial and antioxidant activities of EOs were also evaluated. Gram-negative strains were most strongly inhibited by all tested oils. Two model systems have been used for the antioxidant efficacy, 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) andβ-carotene bleaching assays. The essential oils with the high presence of oxygenated monoterpenes and monoterpene hydrocarbons showed higher antioxidant activity. The chemical composition of EOs of Hemerocallis cultivars and their biological activity is reported for the first time. Thus, the findings presented here suggest that the aerial parts of Hemerocallis cultivars may be candidates for the development of new phytomedicine.

scholarly journals Extraction and Identification of Volatile Organic Compounds Emitted by Fragrant Flowers of Three Tillandsia Species by HS-SPME/GC-MS

Metabolites ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 594
Author(s):  
Mame-Marietou Lo ◽  
Zohra Benfodda ◽  
David Bénimélis ◽  
Jean-Xavier Fontaine ◽  
Roland Molinié ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Volatile Organic Compounds ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Chemical Diversity ◽  
Volatile Organic ◽  
First Time

Numerous volatile organic compounds (VOCs) with a large chemical diversity are emitted by plant flowers. They play an important role in the ecology of plants, such as pollination, defense, adaptation to their environment, and communication with other organisms. The Tillandsia genus belongs to the Bromeliaceae family, and most of them are epiphytes. The aromatic profile of the Tillandsia genus is scarcely described. In this study, we use the headspace solid phase microextraction (HS-SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS) method developed in our laboratory to explore the chemical diversity of the VOCs of fragrant flowers of three species of the genus Tillandsia. We were able to identify, for the first time, 66 volatile compounds (monoterpenes, sesquiterpenes, phenylpropanoids, and other compounds). We identified 30 compounds in T. xiphioides, 47 compounds in T. crocata, and 43 compounds in T. caliginosa. Only seven compounds are present in all the species studied. Comparison of the volatile compounds profiles by principal component analysis (PCA) between T. xiphoides, T. crocata, and T. caliginosa species showed a clear difference in the floral emissions of the studied species. Moreover, floral VOCs profiles allowed to differentiate two forms of T. xiphioides and of T. crocata.

scholarly journals Qualitative Analysis of Volatiles in Rabbiteye Blueberry Cultivars at Various Maturities Using Rapid Solid-phase Microextraction

2014 ◽  
Vol 139 (2) ◽  
pp. 167-177 ◽  
Author(s):  
John C. Beaulieu ◽  
Rebecca E. Stein-Chisholm ◽  
Deborah L. Boykin
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Value Added ◽  
Ripe Fruit ◽  
Vaccinium Ashei ◽  
Volatile Profiles ◽  
Level Of Significance ◽  
High Level ◽  
First Time ◽  
Chromatographic Mass

There are very few studies detailing the aroma, astringency, and flavor of rabbiteye blueberry [RAB (Vaccinium ashei)] fruit typically grown in the southeastern United States. The objectives were to investigate the rapid and qualitative solid-phase microextraction gas chromatographic–mass spectrometry volatile composition of several local RAB cultivars with an overall goal to build a database of possible flavor and aroma compounds. Volatile profiles were obtained in five Louisiana-grown RAB cultivars (Brightwell, Climax, Premier, Powder Blue, and Tifblue) assayed at four maturities. The method routinely captured 53 volatiles, including 12 aldehydes, six alcohols, 11 esters, four ketones, 17 terpenoids, one furan, and two aromatics. Of the 33 compounds considered important in blueberries, 17 were recovered in the RAB cultivars assessed. Herein, 10 compounds were recovered for the first time in blueberry (Vaccinium sp.) and five of those compounds were confirmed with standards [2-ethylfuran, (E)-2-pentenal, (Z)-dehydroxylinalool oxide, (E)-dehydroxylinalool oxide and 1,4-cineole]. In general, terpenoids and their subclass linalools were the most significant volatiles followed closely by esters, aldehydes, and then alcohols. Terpenoids and linalools displayed the greatest significant differences in ‘Powder Blue’ and ‘Premier’. Esters and aldehydes were the most significant compound classes based on cultivar effect per maturity in firm-ripe fruit. From the suite of 17 of the 33 important compounds in upright blueberry, 10 were recovered across the five cultivars at four maturities that displayed a high level of significance. These were linalool, methyl 3-methylbutanoate, 1,8-cineole, (E)-2-hexanal, (Z)-3-hexenal, (Z)-3-hexenyl acetate, limonene, hexyl acetate, hexanal, and α-terpineol. These data will be useful to evaluate aroma volatiles in RAB and changes in processed and value-added byproducts.

scholarly journals Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1767
Author(s):  
Arantzazu Valdés García ◽  
María Isabel Domingo Martínez ◽  
Mercedes Ponce Landete ◽  
María Soledad Prats Moya ◽  
Ana Beltrán Sanahuja
Keyword(s):  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Food Industry ◽  
Solid Phase ◽  
Ananas Comosus ◽  
Antioxidant Compounds ◽  
Mass Spectrometry Detector ◽  
Food Applications ◽  
By Products

Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.

scholarly journals Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin

2014 ◽  
Vol 79 (8) ◽  
pp. 927-939 ◽  
Author(s):  
Erhan Sulejmani ◽  
Vesna Rafajlovska ◽  
Onur Guneser
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Geographical Origin ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Biochemical Processes ◽  
Geographical Regions ◽  
Volatile Profiles ◽  
Low Levels

In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds? distribution.

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