101
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Kobayashi N, Mizota Y, Kumazawa K, Nishimura O. Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2469-2476. [PMID: 18324771 DOI: 10.1021/jf072776q] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
To identify the character impact odorant of high-heat skim milk powder (HHSMP), a comparative study using ultrahigh-temperature (UHT) milk was performed. Aroma concentrate was prepared by column adsorption combined with simultaneous distillation-extraction. Aroma extract dilution analysis (AEDA) revealed 58 aroma peaks with flavor dilution (FD) factors ranging from 10 to 3000; from these, 41 compounds were identified and 7 compounds were tentatively identified (FD factor > or = 300). Among these HHSMP and UHT milk components, methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide, which appeared to be generated during the processing of each product, were identified. When the results of the AEDA of both samples were compared, it was considered that the characteristic aroma of HHSMP was not explained by a single compound but instead formed from a mixture of several types of compounds contained in common with the UHT milk. The contribution of these compounds to the aroma of HHSMP was confirmed by an aroma simulation experiment.
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Affiliation(s)
- Noriaki Kobayashi
- Research Laboratory of Health Materials, Ogawa & Company, Ltd., Chiba, Japan.
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102
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Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus). Anal Chim Acta 2008; 617:139-47. [PMID: 18486649 DOI: 10.1016/j.aca.2008.02.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2007] [Revised: 01/29/2008] [Accepted: 02/03/2008] [Indexed: 11/20/2022]
Abstract
The present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar samples from fish fed two experimental diets containing different dietary lipid sources have been analysed for chemical composition, fatty acids and flavour volatile compounds. Fatty acid make up of caviar was only minimally influenced by dietary fatty acid composition. Irrespective of dietary treatments, palmitic acid (16:0) and oleic acid (OA, 18:1 n-9) were the most abundant fatty acid followed by docosahexaenoic acid (DHA, 22:6 n-3) and eicopentaenoic (EPA, 20:5 n-3). Thirty-three volatile compounds were isolated using simultaneous distillation-extraction (SDE) and identified by GC-MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon.
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103
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Vázquez-Araújo L, Verdú A, Carbonell-Barrachina ÁA. Aroma volatiles of ‘a la Piedra’Turrón. FLAVOUR FRAG J 2008. [DOI: 10.1002/ffj.1857] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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104
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Quijano CE, Pino JA. Analysis of Volatile Compounds of camu-camu (Myrciaria dubia(HBK) Mcvaugh) Fruit Isolated by Different Methods. JOURNAL OF ESSENTIAL OIL RESEARCH 2007. [DOI: 10.1080/10412905.2007.9699323] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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105
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Vázquez-Araújo L, Enguix L, Verdú A, García-García E, Carbonell-Barrachina AA. Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0717-6] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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106
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Demeestere K, Dewulf J, De Witte B, Van Langenhove H. Sample preparation for the analysis of volatile organic compounds in air and water matrices. J Chromatogr A 2007; 1153:130-44. [PMID: 17258752 DOI: 10.1016/j.chroma.2007.01.012] [Citation(s) in RCA: 258] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2006] [Revised: 12/13/2006] [Accepted: 01/04/2007] [Indexed: 11/24/2022]
Abstract
This review summarizes literature data from the past 5 years on new developments and/or applications of sample preparation methods for analysis of volatile organic compounds (VOC), mainly in air and water matrices. Novel trends in the optimization and application of well-established airborne VOC enrichment techniques are discussed, like the implementation of advanced cooling systems in cryogenic trapping and miniaturization in adsorptive enrichment techniques. Next, focus is put on current tendencies in integrated sampling-extraction-sample introduction methods such as solid phase microextraction (SPME) and novel in-needle trapping devices. Particular attention is paid to emerging membrane extraction techniques such as membrane inlet mass spectrometry (MIMS) and membrane extraction with a sorbent interface (MESI). For VOC enrichment out of water, recent evolutions in direct aqueous injection (DAI) and liquid-liquid extraction (LLE) are highlighted, with main focus on miniaturized solvent extraction methods such as single drop microextraction (SDME) and liquid phase microextraction (LPME). Next, solvent-free sorptive enrichment receives major attention, with particular interest for innovative techniques such as stir bar sorptive extraction (SBSE) and solid phase dynamic extraction (SPDE). Finally, recent trends in membrane extraction are reviewed. Applications in both immersion and headspace mode are discussed.
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Affiliation(s)
- Kristof Demeestere
- Research Group EnVOC, Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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107
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Ridgway K, Lalljie SPD, Smith RM. Sample preparation techniques for the determination of trace residues and contaminants in foods. J Chromatogr A 2007; 1153:36-53. [PMID: 17313955 DOI: 10.1016/j.chroma.2007.01.134] [Citation(s) in RCA: 214] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2006] [Revised: 01/18/2007] [Accepted: 01/25/2007] [Indexed: 11/30/2022]
Abstract
The determination of trace residues and contaminants in complex matrices, such as food, often requires extensive sample extraction and preparation prior to instrumental analysis. Sample preparation is often the bottleneck in analysis and there is a need to minimise the number of steps to reduce both time and sources of error. There is also a move towards more environmentally friendly techniques, which use less solvent and smaller sample sizes. Smaller sample size becomes important when dealing with real life problems, such as consumer complaints and alleged chemical contamination. Optimal sample preparation can reduce analysis time, sources of error, enhance sensitivity and enable unequivocal identification, confirmation and quantification. This review considers all aspects of sample preparation, covering general extraction techniques, such as Soxhlet and pressurised liquid extraction, microextraction techniques such as liquid phase microextraction (LPME) and more selective techniques, such as solid phase extraction (SPE), solid phase microextraction (SPME) and stir bar sorptive extraction (SBSE). The applicability of each technique in food analysis, particularly for the determination of trace organic contaminants in foods is discussed.
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Affiliation(s)
- Kathy Ridgway
- Safety and Environmental Assurance Centre, Unilever Colworth, Sharnbrook, Bedfordshire, MK44 1LQ, UK.
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108
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Liu Y, Xu XL, Zhou GH. Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01264.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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109
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Zhao D, Tang J, Ding X. Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.12.002] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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110
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Barra A, Baldovini N, Loiseau AM, Albino L, Lesecq C, Lizzani Cuvelier L. Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE). Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.027] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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111
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Jerković I, Mastelić J, Tartaglia S. A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.01.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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112
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Luan F, Degenhardt A, Mosandl A, Wüst M. Mechanism of wine lactone formation: demonstration of stereoselective cyclization and 1,3-hydride shift. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:10245-52. [PMID: 17177567 DOI: 10.1021/jf0625306] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The cyclization mechanism of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid to wine lactone under acidic aqueous conditions was investigated using the two stereoselectively deuterium-labeled precursors (2E,6R,7Z)-[8-2H]-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid and (2E,7E)-(+/-)-[8-2H]-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid. A detailed analysis of the generated wine lactone isomers by enantioselective multidimensional gas chromatography (MDGC)/ion trap tandem mass spectrometry demonstrates that the formation of wine lactone proceeds via a nonenzymatic stereoselective cationic cyclization cascade that includes a 1,3-hydride shift. Usually, such mechanisms are features of cyclization reactions that are catalyzed by terpene cyclases. This nonenzymatic conversion of an acyclic precursor to a bicyclic monoterpene under relevant cationic cyclization conditions has rarely been observed and confirms recent suggestions that the precursor itself can provide the chemical functionality required for specific steps in the cyclization cascade.
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Affiliation(s)
- Fang Luan
- Institut für Lebensmittelchemie, Johann Wolfgang Goethe-Universität Frankfurt am Main, Max-von-Laue-Strasse 9, D-60438 Frankfurt (Main), Germany
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113
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Teixeira S, Mendes A, Alves A, Santos L. Simultaneous distillation-extraction of high-value volatile compounds from Cistus ladanifer L. Anal Chim Acta 2006; 584:439-46. [PMID: 17386635 DOI: 10.1016/j.aca.2006.11.054] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2006] [Revised: 11/13/2006] [Accepted: 11/15/2006] [Indexed: 11/20/2022]
Abstract
The present paper describes a procedure to isolate volatiles from rock-rose (Cistus ladanifer L.) using simultaneous distillation-extraction (SDE). High-value volatile compounds (HVVC) were selected and the influence of the extraction conditions investigated. The effect of the solvent nature and extraction time on SDE efficiency was studied. The best performance was achieved with pentane in 1 h operation. The extraction efficiencies ranged from 65% to 85% and the repeatability varied between 4% and 6% (as a CV%). The C. ladanifer SDE extracts were analysed by headspace solid phase microextraction (HS-SPME) followed by gas chromatography with flame ionization detection (GC-FID). The HS-SPME sampling conditions such as fiber coating, temperature, ionic strength and exposure time were optimized. The best results were achieved with an 85 microm polyacrylate fiber for a 60 min headspace extraction at 40 degrees C with 20% (w/v) of NaCl. For optimized conditions the recovery was in average higher than 90% for all compounds and the intermediate precision ranged from 4 to 9% (as CV %). The volatiles alpha-pinene (22.2 mg g(-1) of extract), 2,2,6-trimethylcyclohexanone (6.1 mg g(-1) of extract), borneol (3.0 mg g(-1) of extract) and bornyl acetate (3.9 mg g(-1) of extract) were identified in the SDE extracts obtained from the fresh plant material.
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Affiliation(s)
- Salomé Teixeira
- REQUIMTE/Dep. de Engenharia Química, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
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114
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Vázquez L, Verdú A, Miquel A, Burló F, Carbonell-Barrachina AA. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0479-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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115
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Barra A, Norouzi-Arasi H, Sedaghat-Sharehjini S, Baldovini N. Volatile Constituents of Geranium Tuberosum L. from Iran. Nat Prod Commun 2006. [DOI: 10.1177/1934578x0600100508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The SDE extract of Geranium tuberosum L. from Iran was analysed by GC and GC/MS. A total of 93 compounds, representing 89.8% of the entire extract were identified. The composition was dominated by 3-methylbutanal (5.4%), furfural (5.3%), α-pinene (4.1%) and linalool (6.4%), as well as fragranol (4.4%) and fragranyl acetate (7.4%), two rare cyclobutane monoterpenoids never reported previously in the genus Geranium.
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Affiliation(s)
- Andrea Barra
- Université de Nice Sophia-Antipolis, Laboratoire Arômes, Synthèses et Interactions, Parc Valrose, F-06108 Nice cedex 2, France
| | - Hassan Norouzi-Arasi
- Department of Chemistry, Islamic Azad University, Tehran North Branch, Tehran, Iran
| | | | - Nicolas Baldovini
- Université de Nice Sophia-Antipolis, Laboratoire Arômes, Synthèses et Interactions, Parc Valrose, F-06108 Nice cedex 2, France
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116
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Ceva-Antunes PM, Bizzo HR, Silva AS, Carvalho C, Antunes O. Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME). Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.02.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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117
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Hu Y, Cai J, Zhu X, Gao Y, Su Q. Two-step simultaneous distillation and solvent extraction for isolation both free and bound aroma in tobacco. ANNALI DI CHIMICA 2006; 96:309-16. [PMID: 16856760 DOI: 10.1002/adic.200690032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this investigation, a novel two-step simultaneous distillation and solvent extraction (two-step SDE) method was developed to isolate both free and bound aroma in tobacco. Firstly, free aroma were extracted into dichloromethane by SDE for 4 h with SDE sample solution at pH 5.5. Then the SDE sample solution was adjusted to pH 2.5, bound aroma were hydrolyzed, and released as free aroma extracted by fresh dichloromethane. Following, both the free and bound aroma were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The whole isolation procedure of both free and bound aroma was carried out in one SDE apparatus and using one same sample. Especially, the procedure of isolation of bound aroma was greatly simplified. To apply and validate the proposed two-step SDE method, a traditional method were also used to isolate the bound aroma. The total bound aroma obtained by the proposed two-step SDE method and the traditional method were 119.83 mg kg(-1) and 88.9 mg kg(-1), respectively. For isolation of bound aroma, the proposed two-step SDE method was of better extraction recovery, less labourious, solvent and time consuming than the traditional method.
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Affiliation(s)
- Yaqin Hu
- Dept. Chem., Univ. Sciand & Technol, China, Hefei 230026, China
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118
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Bonnländer B, Cappuccio R, Liverani FS, Winterhalter P. Analysis of enantiomeric linalool ratio in green and roasted coffee. FLAVOUR FRAG J 2006. [DOI: 10.1002/ffj.1633] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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119
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Eikani MH, Golmohammad F, Rowshanzamir S, Mirza M. Recovery of water-soluble constituents of rose oil using simultaneous distillation-extraction. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1482] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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120
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Baranauskienė R, Venskutonis PR, Demyttenaere JCR. Sensory and instrumental evaluation of sweet marjoram (Origanum majorana L.) aroma. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1478] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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121
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Jahan K, Paterson A, Piggott J, Spickett C. Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts. Poult Sci 2005; 84:158-66. [PMID: 15685956 DOI: 10.1093/ps/84.1.158] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93%) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75% variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.
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Affiliation(s)
- K Jahan
- Department of Bioscience, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, Scotland
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122
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Schmelz EA, Engelberth J, Tumlinson JH, Block A, Alborn HT. The use of vapor phase extraction in metabolic profiling of phytohormones and other metabolites. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2004; 39:790-808. [PMID: 15315639 DOI: 10.1111/j.1365-313x.2004.02168.x] [Citation(s) in RCA: 179] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Through complex networks of signaling interactions, phytohormones regulate growth, development, reproduction and responses to biotic and abiotic stress. Comprehensive metabolomic approaches, seeking to quantify changes in vast numbers of plant metabolites, may ultimately clarify these complex signaling interactions and consequently explain pleiotropic effects on plant metabolism. Synergistic and antagonistic phytohormone signaling interactions, referred to as crosstalk, are often considered at the level of transduction without proper consideration of synthesis or accumulation of phytohormones because of the limitation and difficulty in quantifying numerous signals. Significant progress has recently been made in the expansion of metabolic profiling and analysis of multiple phytohormones [Birkemeyer et al. (J. Chromatogr. A, 2003, 993, 89); Chiwocha et al. (Plant J., 2003, 35, 405); Müller et al. (Planta, 2002, 216, 44); Schmelz et al. (Proc. Natl Acad. Sci. USA, 2003, 100, 10552)]. We recently presented a novel metabolic profiling approach to the analysis of acidic phytohormones and other metabolites based on a simplistic preparation scheme and analysis by chemical ionization-gas chromatography/mass spectrometry. We now provide a detailed description of this vapor phase extraction technique and use pathogen infection of Arabidopsis with Pseudomonas syringae DC3000 to illustrate metabolic changes in salicylic acid, cinnamic acid, jasmonic acid, indole-3-acetic acid, abscisic acid, unsaturated C(18) fatty acids, 12-oxo-phytodienoic acid, and phytotoxin coronatine. Directions for further method expansion are provided and include issues of recovery, derivatization, range of accessible analytes, optimization, reproducibility and future directions.
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Affiliation(s)
- Eric A Schmelz
- Center of Medical, Agricultural, and Veterinary Entomology USDA, Agricultural Research Service, 1600/1700 Southwest 23rd Drive, Gainesville, FL 32608, USA.
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123
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Characterisation of a lard cured with spices and aromatic herbs. Meat Sci 2004; 67:549-57. [DOI: 10.1016/j.meatsci.2003.12.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2003] [Revised: 11/04/2003] [Accepted: 12/08/2003] [Indexed: 11/22/2022]
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124
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Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci 2004; 66:845-54. [DOI: 10.1016/j.meatsci.2003.08.006] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2003] [Revised: 07/21/2003] [Accepted: 08/08/2003] [Indexed: 11/24/2022]
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125
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Cheese Flavour: Instrumental Techniques. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80079-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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126
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Yu EJ, Kim TH, Kim KH, Lee HJ. Aroma-active compounds ofPinus densi?ora (red pine) needles. FLAVOUR FRAG J 2004. [DOI: 10.1002/ffj.1337] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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127
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Singh T, Drake M, Cadwallader K. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective. Compr Rev Food Sci Food Saf 2003; 2:166-189. [DOI: 10.1111/j.1541-4337.2003.tb00021.x] [Citation(s) in RCA: 260] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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128
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Baranauskiene R, Venskutonis RP, Demyttenaere JCR. Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:3840-3848. [PMID: 12797753 DOI: 10.1021/jf021187b] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles. Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip. Differences in the quantitative compositions of volatile compounds isolated by the different techniques were considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil, and extract; aroma profiles of the products were expressed graphically, and some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.
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Affiliation(s)
- Renata Baranauskiene
- Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, Lithuania
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129
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Siano F, Ghizzoni C, Gionfriddo F, Colombo E, Servillo L, Castaldo D. Determination of estragole, safrole and eugenol methyl ether in food products. Food Chem 2003. [DOI: 10.1016/s0308-8146(03)00004-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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130
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Ceva-Antunes PMN, Bizzo HR, Alves SM, Antunes OAC. Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:1387-92. [PMID: 12590486 DOI: 10.1021/jf025873m] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Volatile compounds of cajá and taperebá fruits, both classified as Spondias mombin, but from different geographic origins, were extracted (and analyzed) using solid phase microextraction (SPME) and simultaneous distillation and extraction (SDE). Forty-eight compounds were identified in taperebá and 47 in cajá by SPME using a DVB/CAR/PMDS fiber. (E)-Caryophyllene (18.7%), ethyl butyrate (10.0%), and ethyl hexanoate (7.0%) were the most abundant components in taperebá volatiles extracted by SPME, whereas myrcene (41.1%) and beta-phellandrene (8.5%) were the major compounds in cajá. In the taperebá SDE extract, 46 substances were identified, and (Z)-caryophyllene (13.2%) and limonene (9.5%) were predominant. From the 42 substances found in the SDE extract of cajá, the major components were myrcene (38.0%) and p-cymene (6.2%). The two fruits showed similar chromatograms upon the use of SDE and SPME. These methods made it possible to determine 30 identical components in both fruits by using SDE and 32 by using SPME.
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Affiliation(s)
- Patricia M N Ceva-Antunes
- Instituto de Química, Universidade do Brasil, CT bloco A, Lab 641 Cidade Universitária, Rio de Janeiro, Brazil
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Ntonifor NN, Brown RH, Mueller-Harvey I. Advantages of soxflo extractions for phytochemical analysis and bioassay screening. 1. Terpenoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6295-6300. [PMID: 12381106 DOI: 10.1021/jf020512s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The Soxflo technique was evaluated for the rapid extraction of plant materials (<90 min) at room temperature. Qualitatively similar chromatograms were obtained by gas chromatography and thin layer chromatography (TLC) with Soxflo (SoF) and Soxhlet (SoL) extracts. Sequential solvent extractions by SoF gave slightly higher yields (132%) of five major sesquiterpenoids. TLC revealed that SoF extractions at room temperature were more selective as extracts contained compounds with a narrower range of R(f)() values. This means that the SoF technique offers the potential for one-step extractions and partial fractionation. This study also showed that there were large differences in the volatile composition of dried and fresh Piper fruits: dried fruits had predominantly sesquiterpenoids while fresh fruits had considerable quantities of both mono- and sesquiterpenoids. This is the first report of alpha-guaiene and alpha- and beta-selinene in Piper guineense fruits. It is suggested that the SoF technique can be useful for the screening of large numbers of plants for phytochemicals or for the preparation of plant extracts for subsequent bioassay studies.
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Affiliation(s)
- N N Ntonifor
- Department of Agriculture, The University of Reading, P.O. Box 236, Reading RG6 6AT, United Kingdom
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132
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Marriot PJ, Shellie R, Cornwell C. Gas chromatographic technologies for the analysis of essential oils. J Chromatogr A 2001; 936:1-22. [PMID: 11760992 DOI: 10.1016/s0021-9673(01)01314-0] [Citation(s) in RCA: 195] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Essential oil analysis has basically had one technical goal: to achieve the best possible separation performance by using the most effective, available technology of the day. The result achieved from this may then be used to answer the research or industrial analysis questions which necessitated the analysis. This may be for comparative purposes, where one oil is contrasted with other(s) for quality control or investigation of adulteration, to discover new components, or to characterise the chemical classes of compounds present. Clearly, today the analyst turns to chromatography as the provider of separation and then may supplement that with mass spectrometry to aid identification. The power of GC-MS means that advances in both the separation technique, and improvements in mass spectrometry detection - along with improved data handling tools - will immediately be relevant to the essential oil area. This present review outlines the developmental nature of instrumental approaches to essential oil analysis using gas chromatography. Mass spectrometry will be included to the extent that it represents the hyphenation of choice for most analysts when analysing essential oils. Thus single-column and multi-dimensional analysis will be covered, as will sample handling or introduction techniques prior to the analysis step, where these techniques provide some measure of separation. The recent demonstration of comprehensive gas chromatography will be discussed as the potentially most powerful separation method for essential oils. This brief review is not intended to be a comprehensive dissertation on the field of essential oil analysis since that would require sufficient space to occupy a book in its own right. Rather, it will outline selected considerations and developments, to help explain where new technology has been applied to advantage in this field.
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Affiliation(s)
- P J Marriot
- Chromatography and Molecular Separations Group, Department of Applied Chemistry, GPO Box 2476V Melbourne 3001, RMIT University, Australia.
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133
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Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2001; 12:347-354. [PMID: 11708298 DOI: 10.1002/pca.557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
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134
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Current Awareness. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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