scholarly journals Free volatile compounds in red and purple roselle (Hibiscus sabdariffa) pomace from Indonesia

Food Research ◽  
2019 ◽  
pp. 749-754
Author(s):  
A. Ningrum ◽  
M. Schreiner ◽  
P. Luna ◽  
F. Khoerunnisa ◽  
E. Tienkink
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Hibiscus Sabdariffa ◽  
Tropical Fruits ◽  
Pca Analysis ◽  
Aroma Profile ◽  
Aroma Precursors ◽  
The Difference

Manual headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrophotometry (GC-MS) was used for the qualitative analysis of the aromas of several tropical fruits from Indonesia i.e. two different cultivars of roselle pomace (Hibiscus sabdariffa purple and red cultivar. Pomace was used as samples as a part of valorization application of agroindustry by-product. The analytes identified included aroma compounds that can be derived from several aroma precursors. A total of 16 major volatile compounds were identified from purple roselle pomace, whereas 11 major volatile compounds were identified from red roselle pomace using HS-SPME. The major free volatile compounds were dominantly derived from fatty acid compounds. PCA analysis showed the difference in the aroma profile of two different cultivars of pomace based on the cultivar. PC1 can differentiate 86.4% between two roselle pomace cultivar whereas PC2 can differentiate 9.4% between two roselle pomace cultivar. This study also provides the map for free volatile compounds of pomace in two different roselle cultivars.

scholarly journals Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Jingke Liu ◽  
Wei Zhao ◽  
Shaohui Li ◽  
Aixia Zhang ◽  
Yuzong Zhang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sample Preparation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Foxtail Millet ◽  
Diethyl Ester ◽  
Fiber Types ◽  
Headspace Solid Phase Microextraction ◽  
Spme Fiber

The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound.

Sign in / Sign up

Export Citation Format

Share Document