Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich)

Northern and Northeastern Brazil have a natural diversity of fruits, many of which are considered exotic, presenting different flavors and aromas. The enormous diversity of fruits represents a promising area for research on aromas. There is also a great potential for the manufacture of juices, desserts or other processed products. Murici is a typical fruit from these regions presenting a different flavor, reminiscent of that of cheese. This fruit is consumed mainly as juice, ice cream or as liquor, greatly appreciated by the local population. Headspace volatile compounds of three lots of the fruit from Ceará (Fortaleza) were collected by suction on Porapak Q for 2 h and desorbed with 300 microl of acetone. The isolated volatile compounds were separated by high resolution GC. Forty-six volatile compounds were detected, of which 41 were identified by gas chromatography-mass spectrometry and Kovats indices. The most abundant compounds were ethanol (28.3%) and ethyl hexanoate (25.1%). Butanoic acid (5.1%), hexanoic acid (5.1%) and methyl butyrate (2.8%) were also detected in the headspace of the fruit and confirm its unusual cheese aroma.     

Characteristic aroma compounds from different pineapple parts

Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic aroma compounds were ethyl 2-methylbutanoate, ethyl hexanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), decanal, ethyl 3-(methylthio)propionate, ethyl butanoate, and ethyl (E)-3-hexenoate; while in core the main compounds were ethyl 2-methylbutanoate, ethyl hexanoate and DMHF. The highest odor units were found to correspond to ethyl 2-methylbutanoate, followed by ethyl hexanoate and DMHF. The odor units found for pulp were higher than those for core.     

Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control

Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC-C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ(13)C(VPDB) of the volatile components common to strawberry. The δ(13)C(VPDB) values are allowed to differentiate between different biogenetic pathways (C(3) and CAM plants) and more interestingly between plants of the same CO(2) fixation group (C(3) plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC-C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied.     

Classification of Liquor Using Near-Infrared Spectroscopy and Chemometrics

The authenticity of Chinese liquor concerns consumer health and economic issues. The traditional characterization methods are time-consuming and require experienced analysts. The use of near-infrared (NIR) spectroscopy and chemometrics to classify Chinese liquor samples was investigated using 128 liquors. The spectral region between 5340 cm^?1 and 7400 cm^?1 was found to be most informative. Principal component analysis was employed to characterize liquor and principal components were extracted as inputs of training classifiers. Several supervised pattern recognition methods including K-nearest neighbor, perceptron, and multiclass support vector machine were used as algorithms of constructing classifiers. The initial principal components and all spectral variables were used as the input of training models. In terms of the misclassification ratio, the support vector machine approach was the most accurate. The results indicated that near-infrared spectroscopy and chemometrics are an alternative to conventional methods for the characterization of liquor.     

Discrimination of liquor aromas by pattern recognition analysis of responses from a gas sensor array

A sensor array composed of six semiconductor gas sensors was applied to the discrimination of liquor aromas. A semi-automatic headspace concentrator utilizing porous polymers was used for pretreatment of sample aromas in order to remove excess amounts of ethanol and to standardize aroma introduction to the sensor array. The differences in response patterns for liquor samples were not so conspicuous because of the non-selectivity of the gas sensors. After normalizing the sensor responses to eliminate the effects of absolute magnitude, pattern recognition analysis was applied to the resulting six-dimensional data matrices. Cluster analysis succeeded in classifying eight liquors. Five spirits (cognac and four different brands of whisky) were correctly classified by both linear discriminant analysis and cluster analysis.     

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

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.     

基于液体阵列味觉仿生传感器鉴别白酒香型的新方法

通过模拟哺乳动物的味觉系统, 建立了交叉响应的液体阵列传感器, 为鉴别白酒香型提供了新方法. 选用7种染料和1种卟啉化合物作为传感单元, 构建液体阵列传感器, 集合8个传感单元的光谱响应信号构成分析物的指纹图谱, 达到识别的目的. 使用96孔板酶标仪采集响应数据, 结合主成分分析(PCA)、分层聚类分析(HCA)和判别分析(LDA)等模式识别方法进行数据处理, 对9种具有代表性的不同香型白酒样品进行了鉴别分析. PCA结果表明, 该方法对于白酒的检测主要基于酒体微量成分, 其中酸类物质对识别的贡献最大(贡献率达54.3%), 芳香类物质贡献率为18.6%; 同时, 仅用63.4%的数据信息量即可对白酒香型进行区分. HCA结果表明, 平行样均正确归类, 各白酒之间的相似程度在聚类图上得到体现. LDA结果表明, 该阵列对于9种白酒样品香型识别的准确率达到100%.     

Stereoselectivity and competing reactions as studied by lipase-catalyzed esterifications in aqueous lecithin-based gelatin gels

 The enzyme catalyzed conversion of R/S-(±)-2-octanol with hexanoic acid to R/S-(±)-2-octyl hexanoate has been studied in different microenvironments and in the presence of the competing substrate ethanol. The reactions were performed in various gels made from aqueous gelatin solutions and liposome dispersions or isotropic liquid solutions, with or without oil and ethanol. The lipase Candida sp. (SP 525) was dissolved in the dispersions or solutions stabilized by the naturally occurring zwitterionic surfactant soybean lecithin. The sectioned porous gel was immersed in hexane containing 0.33 mol dm^-3 of racemic 2-octanol and hexanoic acid. Since ethanol acts both as a substrate and as a part of the gel it is of fundamental interest to know the phase behaviour of the used systems. Partial phase diagrams for the systems ethanol–water–soybean lecithin and ethanol/water (7:3)–oil–soybean lecithin were determined at 298.2 K. The oil was either castor oil or hexadecane. The conversion of R-2-octyl hexanoate was about 0.45 when no or small amounts of ethanol was present, but decreased considerably with high amounts of ethanol present and ethyl hexanoate became the main product. Hydrolysis of R-2-octyl hexanoate was favoured in the latter systems and hexanoic acid formed was immediately esterified to ethyl hexanoate. The conversion of R-2-octyl hexanoate and ethyl hexanoate depends only on the ethanol content present in the systems and is thus independent of the environment of the enzyme. However, the chiral esters synthesized from racemic 2-octanol and hexanoic acid showed high optical purities regardless of the ethanol content. Received: 1 July 1996 Accepted: 30 August 1996     

Volatile constituents of Custard Apple

Summary Volatile components in Custard Apple (Annona atemoya) have been isolated by both trapping on Tenax GC followed by thermal desorption and by simultaneous distillation extraction (SDE). Analysis by capillary gas chromatography-mass spectrometry led to the characterisation of 40 components. Twenty components were identified in the headspace sample, and 94% of the GC peak area consisted of esters. The major components were methyl and ethyl butanoate and methyl hexanoate. All 25 components detected in the SDE extract were terpenes, major components being α- and β-pinene, E-ocimene and germacrene-D.     

Quantitative and fingerprinting analysis of Atractylodes rhizome based on gas chromatography with flame ionization detection combined with chemometrics

This study assessed the feasibility of gas chromatography with flame ionization detection fingerprinting combined with chemometrics for quality analysis of Atractylodes rhizome. We extracted essential oils from 20 Atractylodes lancea and Atractylodes koreana samples by hydrodistillation. The variation in extraction yields (1.33–4.06%) suggested that contents of the essential oils differed between species. The volatile components (atractylon, atractydin, and atractylenolide I, II, and III) were quantified by gas chromatography with flame ionization detection and confirmed by gas chromatography with mass spectrometry, and the results demonstrated that the number and content of volatile components differed between A. lancea and A. koreana. We then calculated the relative peak areas of common components and similarities of samples by comparing the chromatograms of A. lancea and A. koreana extracts. Also, we employed several chemometric techniques, including similarity analysis, hierarchical clustering analysis, principal component analysis, and partial least‐squares discriminate analysis, to analyze the samples. Results were consistent across analytical methods and showed that samples could be separated according to species. Five volatile components in the essential oils were quantified to further validate the results of the multivariate statistical analysis. The method is simple, stable, accurate, and reproducible. Our results provide a foundation for quality control analysis of A. lancea and A. koreana.     

Measurement of aroma compound self-diffusion in food models by DOSY

Self-diffusion measurement of solutes in polymer gels has been investigated using pulsed gradient spin echo NMR spectroscopy. However, few data are available on the self-diffusion of small solutes in natural polysaccharide polymers used as thickeners in the food industry. Since aroma diffusion in food matrices could have an impact on flavor release, this is an interesting and economic challenge. Diffusion ordered spectroscopy (DOSY) resolves diffusion data for each component in complex mixtures. We used DOSY with the inverse Laplace transform approach with the maximum entropy algorithm to investigate diffusion of two aroma compounds, ethyl butanoate and linalool, in an iota-carrageenan matrix as the food model. We showed that the self-diffusion coefficient values of small molecules in a polysaccharide matrix could be easily extracted using this method. We then investigated the impact of the gelling state of iota-carrageenan matrices on the self-diffusion of ethyl butanoate.     

可视化阵列传感器技术鉴别不同香型白酒

决定白酒香型的物质种类繁多,成分复杂.采用可视化阵列传感器技术对中国白酒五大香型的代表酒样进行检测,在可视化区分的基础上采用分层聚类分析、主成分分析等统计分析方法,对检测结果进行分析.不同香型的白酒在聚类分析中可以正确归类,利用主成分分析得到的前3个主成分所代表的白酒75.8%的信息量就可以将不同香型白酒完全区分开,表...     

Real-time traceability of sorghum origin by soldering iron-based rapid evaporative ionization mass spectrometry and chemometrics

Sorghum is an important grain with a high economic value for liquor production. Tracing the geographical origin of sorghum is vital to guarantee the liquor flavor. Soldering iron-based rapid evaporative ionization mass spectrometry (REIMS) combined with chemometrics was developed for the real-time discrimination of the sorghum's geographical origin. The working conditions of soldering iron-based ionization were optimized, and then the obtained MS profiling data were processed using chemometrics analysis methods, including principal component analysis–linear discriminant analysis and orthogonal projection to latent structures discriminant analysis (OPLS-DA). A recognition model was established, and discriminations of sorghum samples from 10 provinces in China were achieved with a correct rate higher than 90%. On the basis of OPLS-DA, the specific ions of m/z 279.2327, 281.2479, and 283.2639 had relatively strong discrimination power for the geographical origins of sorghum. The developed method was successfully applied in the discrimination of sorghum origins. The results indicated that the soldering iron-based REIMS technique combined with chemometrics is a useful tool for direct, fast, and real-time ionization of poor conductivity samples and acquisition of metabolic profiling data.     

A simple and effective method for identification of Fraxini Cortex from different sources by multi-mode fingerprint combined with chemometrics

Fraxini Cortex has a long history of being used as a medicinal plant in traditional Chinese medicine. However, it is challenging to differentiate and make quality evaluations for Fraxini Cortex from different origins due to their similarities in morphological features, as well as general chemical composition using traditional chemical analytical methods. In this study, a simple and effective method was developed to identify Fraxini Cortex from different origins by multi-mode fingerprint combined with chemometrics. Digital images of the high-performance thin-layer chromatography profiles were converted to grayscale intensity, and the common patterns of high-performance thin-layer chromatography fingerprints were generated with ChemPattern software. Authentication and quality assessment were analyzed by similarity analysis, hierarchical cluster analysis, principal component analysis, and multivariate analysis of variance. The ultra-high-performance liquid chromatography fingerprints were analyzed by similarity analysis, principal component analysis, and orthogonal partial least square-discriminant analysis. When combined with chemometrics, high-performance thin-layer chromatography and ultra-high-performance liquid chromatography fingerprint provided a simple and effective method to evaluate the comprehensive quality of Fraxini Cortex, and to distinguish its two original medicinal materials (Fraxinus chinensis Roxb. and Fraxinus rhynchophylla Hance.) recorded in the Chinese Pharmacopeia and its three adulterants (Fraxinus mandschurica Rupr., Fraxinus pennsylvanica Marsh., and Juglans mandshurica Maxim.). A similar workflow may be applied to establish a differentiation method for other medicinal and economic plants.     

快速气相色谱法分析白酒中的香味组分

中国的传统白酒里含有多种香味组分,包括醇类、醛类、酸类和酯类,它们的比率决定着白酒的香型和品质。这些组分可以使用气相色谱仪进行很好的分析并定性和定量。为了缩短分析时间,建立了一种快速检测白酒中香味组分的气相色谱法。采用该方法,用20 m×0.1 mm×0.1 μm的熔融石英毛细管柱在12 min之内完成了对白酒中香味组分的分析,分析时间只是传统色谱方法的三分之一。该方法的重现性良好。     

Application of principal component analysis and discriminant analysis using latent structure regression to the identification of highly volatile organic compounds in gas mixtures based on piezoelectric quartz microweighing parameters

The applicability of the new parameters of piezoelectric quartz microweighing and principal component and discriminant analysis with the use of latent structure regression to the treatment of the output data of an array of piezoelectric sensors in the identification of individual highly volatile compounds in model three-component gas mixtures is discussed. The parameters proposed and the methods of chemometrics were used in the treatment of the multidimensional data of an electronic nose for detecting individual aromaforming compounds and evaluating changes in the aroma of food systems with functional additives.     

Volatile compounds responsible for aroma of Jutrzenka liquer wine

Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes.     

Aroma scalping characteristics of polybutylene succinate based films

The removal of aroma compounds from packaged food items - aroma scalping – can be primarily controlled by the choice of packaging materials. Although the utilization of biodegradable polymers as packaging materials can greatly contribute to the sustainability of the packaging industry, only limited data on their aroma scalping properties are available. In this work, the aroma scalping characteristics of a series of films made from biodegradable polybutylene succinate (PBS) and polybutylene succinate-co-addipate (PBSA) for common aroma compounds in foods (ethyl acetate, ethyl butyrate, ethyl hexanoate, hexan-1-ol, heptanal and (R)-(+)-limonene) are reported. The aroma scalping characteristics of a film made from poorly biodegradable low density polyethylene (LDPE) are reported for comparison.The aroma scalping characteristics, namely sorption and diffusion coefficients, of the tested aroma compounds were determined at 23 °C by means of sorption microgravimetry, and the permeability coefficients were estimated using the solution-diffusion model. The permeability coefficients for the films made from PBS, PBSA and LDPE were comparable for the more polar compounds: hexan-1-ol, ethyl acetate and ethyl butyrate. Conversely, the permeability coefficients of the less polar aroma compounds (ethyl hexanoate, heptanal and (R)-(+)-limonene) in PBS and PBSA-based films were by one to two orders of magnitude lower than those of the LDPE. In addition, a new mathematical model was proposed for the kinetics of the transient sorption of aroma compounds of low volatility (p^sat < 1 kPa).