scholarly journals Chemical Composition of Lipophilic Extractives from Eucalyptus globulus Labill. Wood

Holzforschung ◽  
1999 ◽  
Vol 53 (5) ◽  
pp. 481-486 ◽  
Author(s):  
A. Gutiérrez ◽  
J.C. del Río ◽  
F.J. González-Vila ◽  
F. Martín
Keyword(s):  
Gas Chromatography ◽  
Eucalyptus Globulus ◽  
Soluble Fraction ◽  
Solid Phase ◽  
Acetone Extract ◽  
Lipid Extract ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Lipid Extract ◽  
Sterol Esters ◽  
Minor Compounds

Summary The composition of lipophilic extractives in the chloroform soluble fraction of the acetone extract from Eucalyptus globulus wood has been examined. The lipid extract was fractionated by solid-phase extraction on aminopropyl-phase cartridges into four different fractions of increasing polarity. The total lipid extract and the resulting fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry, using high temperature capillary columns. The main compounds identified included sterols, sterol esters, fatty acids, steroid ketones, hydrocarbons and triglycerides. Minor compounds such as fatty alcohols, mono- and diglycerides, waxes and tocopherols were also identified among the lipids from E. globulus wood.

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 Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.

2010 ◽  
Vol 28 (No. 2) ◽  
pp. 127-132 ◽  
Author(s):  
A.M. Vera-Guzmán ◽  
R.I. Guzmán-Gerónimo ◽  
M.G. López
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Large Variability ◽  
Agave Angustifolia ◽  
Agave Potatorum ◽  
Minor Compounds ◽  
Different Origins

Major and minor compounds in a traditional Mexican spirit, young mezcal from <I>Agave angustifolia </I>Haw<I>.</I> and <I>Agave potatorum</I> Zucc., were characterised using gas chromatography and solid phase microextraction-gas chromatography-mass spectrometry. A large variability in both mezcal samples was detected in the content of methanol, higher alcohols, acetic acid, and ethyl acetate. However, their values were below the maximum concentration permitted by the Mexican Standards. The minor compounds identified by mass spectrometry included alcohols, esters, ketones, acids, and furanes. The similarities found between mezcal from <I>Agave angustifolia</I> and <I>Agave potatorum</I> may be due to their processing methods. In addition, mezcals<I> </I>contain unique compounds that can be used as markers to identify the products of different origins.

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