scholarly journals Comparative Analysis of Volatile Terpenes and Terpenoids in the Leaves of Pinus Species—A Potentially Abundant Renewable Resource

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5244
Author(s):  
Wensu Ji ◽  
Xiaoyue Ji
Keyword(s):  
Comparative Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Renewable Resource ◽  
Gas Chromatography Mass Spectrometry ◽  
Extensive Literature ◽  
Pinus Species ◽  
Structures And Properties ◽  
Volatile Terpenes ◽  
And Cluster Analysis

Pinaceae plants are widely distributed in the world, and the resources of pine leaves are abundant. In the extensive literature concerning Pinus species, there is much data on the composition and the content of essential oil of leaves. Still, a detailed comparative analysis of volatile terpenes and terpenoids between different species is missing. In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine the volatile terpenes and terpenoids of typical Pinus species in China. A total of 46 volatile terpenes and terpenoids were identified, and 12 common compounds were found, which exhibited a great diversity in the leaves of Pinus species. According to the structures and properties of the compounds, all those compounds can be classified into four categories, namely monoterpenes, oxygenated terpenes, terpene esters, and sesquiterpenes. The results of principal component analysis and cluster analysis showed that the leaves of the six Pinus species could be divided into two groups. The species and contents of volatile terpenes and terpenoids in the leaves were quite different. The results not only provide a reference for the utilization of pine leaves resource, but also bring a broader vision on the biodiversity.

scholarly journals Non-destructive Analysis of Volatile Compounds for Geographical Identification of Rice

2020 ◽  
Author(s):  
Shengying Hu ◽  
Hongbo Ren ◽  
Song Yong ◽  
Siyuan Gao ◽  
Li Meng
Keyword(s):  
Volatile Compounds ◽  
Goodness Of Fit ◽  
Solid Phase ◽  
Principal Component ◽  
Current Method ◽  
Rapid Identification ◽  
Gas Chromatography Mass Spectrometry ◽  
And Cluster Analysis ◽  
Non Destructive

Abstract Background In recent years, high-quality rice adulteration has become a serious problem. It is essential to prevent false origin labels and dishonest transactions. However, there is still a lack of rapid identification methods for discriminating rice from different sources. In this study, we developed a method to profile volatile organic compounds (VOCs) using headspace solid phase microextraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). In addition, the identification efficiency of the biomarkers was determined using several multivariate analysis methods. Results Based on the t-test, fold changes and volcano plots, eight typical biomarkers were used based their differential levels. Among them, 2-acetyl-1-pyrroline (2-AP) is the most important source of aroma in rice flavor. Unsupervised analyses, including principal component analysis (PCA) and Cluster analysis, demonstrated the potential for geographic classification of rice between Wuchang and other regions. In addition, partial least squares discriminant analysis (PLS-DA) yielded a goodness of fit of 0.900, a goodness of prediction of 0.853, and a probability of substitution test of 0.012. Random forest (RF) algorithm further strengthened the discriminating ability of volatile compounds. Conclusion In short, the current method can quickly distinguish rice from Wu Chang and other regions, and the research method can facilitate controlling the authenticity and quality of rice.

scholarly journals Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244224
Author(s):  
Zhangwei Li ◽  
Juhong Wang
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Similarity Analysis ◽  
Volatile Components ◽  
Linalool Oxide ◽  
Aroma Characteristics ◽  
Volatile Aroma ◽  
And Cluster Analysis ◽  
Aroma Components

Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.

scholarly journals Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

2021 ◽  
Vol 11 (13) ◽  
pp. 5855
Author(s):  
Samantha Reale ◽  
Valter Di Cecco ◽  
Francesca Di Donato ◽  
Luciano Di Martino ◽  
Aurelio Manzi ◽  
...  
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Apium Graveolens ◽  
Gas Chromatography Mass Spectrometry ◽  
Bioactive Metabolites ◽  
Chemical Components ◽  
Volatile Profile ◽  
Wild Type ◽  
Multivariate Statistical ◽  
Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Characteristic Volatile Composition of Seven Seaweeds from the Yellow Sea of China

Marine Drugs ◽  
2021 ◽  
Vol 19 (4) ◽  
pp. 192
Author(s):  
Pengrui Wang ◽  
Jiapeng Chen ◽  
Lujing Chen ◽  
Li Shi ◽  
Hongbing Liu
Keyword(s):  
Yellow Sea ◽  
Solid Phase ◽  
Principal Component ◽  
Chemical Diversity ◽  
The Yellow Sea ◽  
Gas Chromatography Mass Spectrometry ◽  
Network Pharmacology ◽  
Receptor Interaction ◽  
Neuropsychiatric Diseases ◽  
Yellow Sea Of China

Plant volatile organic compounds (VOCs) represent a relatively wide class of secondary metabolites. The VOC profiles of seven seaweeds (Grateloupia filicina, Polysiphonia senticulosa, Callithamnion corymbosum, Sargassum thunbergii, Dictyota dichotoma, Enteromorpha prolifera and Ulva lactuca) from the Yellow Sea of China were investigated using multifiber headspace solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), among them, the VOCs of three red algae Grateloupia filicina, Polysiphonia senticulosa, and Callithamnion corymbosum were first reported. Principal component analysis (PCA) was used to disclose characteristic categories and molecules of VOCs and network pharmacology was performed to predict potential biomedical utilization of candidate seaweeds. Aldehyde was found to be the most abundant VOC category in the present study and (E)-β-ionone was the only compound found to exist in all seven seaweeds. The chemical diversity of aldehydes in E. prolifera suggest its potential application in chemotaxonomy and hinted that divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is more suitable for aldehyde extraction. VOCs in D. dichotoma were characterized as sesquiterpenes and diterpenes and the most relevant pharmacological pathway was the neuroactive ligand–receptor interaction pathway, which suggests that D. dichotoma may have certain preventive and therapeutic values in cancer, especially in lung cancer, in addition to neuropsychiatric diseases.

scholarly journals Evaluation of evidence value of car primer using pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) and chemometrics

2021 ◽  
Vol 15 (1) ◽  
pp. 43
Author(s):  
Raja Zubaidah Raja Sabaradin ◽  
Rozita Osman
Keyword(s):  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Clear Coat ◽  
Pyrolysis Gas ◽  
Paint Sample ◽  
Cathodic Electrodeposition ◽  
And Cluster Analysis ◽  
Evaluation Of Evidence ◽  
Paint Analysis ◽  
Cluster 2

The car paint system consisted of four different layers; namely cathodic electrodeposition (CED), primer, the basecoat, and clear coat. Each of these layers may offer valuable information in an analysis of car paint. However, the recovery of a small amount of car paint from a crime scene may not consist of all four layers. Thus, this study is conducted to evaluate the evidence value of car primer in the presence of basecoat and absence of clear coat. In this study, 80 car paint samples, consisting of eight different red basecoats and ten types of primers were analyzed using Py-GC-MS to evaluate the contribution of the primer layer in the analysis of car paint sample. The chromatographic dataset obtained was subjected to chemometric techniques namely principal component analysis (PCA) and cluster analysis (CA). 22 principal components were rendered from PCA with a total variance of 81.23%. CA’s three clusters are cluster 1 and 3 which was based on the shades of red basecoat while cluster 2 was based on the type of primer. This observation showed that the car primer might have a significant contribution to the analysis of car paint using Py-GC-MS. Keywords: Car primer, car paint analysis, Py-GC-MS, chemometric

scholarly journals Development of Profiling Methods for Contraband Firearm Volatile Odor Signatures

2022 ◽  
Vol 1 ◽  
Author(s):  
Kirsten Nettles ◽  
Cameron Ford ◽  
Paola A. Prada-Tiedemann
Keyword(s):  
Law Enforcement ◽  
National Security ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Security Threat ◽  
Local Law Enforcement ◽  
Mass Shooting ◽  
And Performance

The early detection and location of firearm threats is critical to the success of any law enforcement operation to prevent a mass shooting event or illegal transport of weapons. Prevention tactics such as firearm detection canines have been at the front line of security tools to combat this national security threat. Firearm detection canines go through rigorous training regimens to achieve reliability in the detection of firearms as their target odor source. Currently, there is no scientific foundation as to the chemical odor signature emitted from the actual firearm device that could aid in increased and more efficient canine training and performance protocols or a better understanding of the chemistry of firearm-related odorants for better source identification. This study provides a novel method application of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) as a rapid system for the evaluation of odor profiles from firearm devices (loaded and unloaded). Samples included magazines (n = 30) and firearms (n = 15) acquired from the local law enforcement shooting range. Headspace analysis depicted five frequently occurring compounds across sample matrices including aldehydes such as nonanal, decanal, octanal and hydrocarbons tetradecane and tridecane. Statistical analysis via principal component analysis (PCA) highlighted a preliminary clustering differentiating unloaded firearms from both loaded/unloaded magazines and loaded firearm devices. These results highlight potential odor signature differences associated with different firearm components. The understanding of key odorants above a firearm will have an impact on national security efforts, thereby enhancing training regimens to better prepare canine teams for current threats in our communities.

scholarly journals Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 536 ◽  
Author(s):  
Somchai Rice ◽  
Devin Maurer ◽  
Anne Fennell ◽  
Murlidhar Dharmadhikari ◽  
Jacek Koziel
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Temporal Variations ◽  
Grape Berry ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Cold Hardy ◽  
Non Destructive

In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.

scholarly journals Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 886 ◽  
Author(s):  
Angélica Romero-Medina ◽  
Mirna Estarrón-Espinosa ◽  
José Ramón Verde-Calvo ◽  
Maud Lelièvre-Desmas ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Multiple Factor Analysis ◽  
Craft Beers

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

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