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Mutarutwa D, Navarini L, Lonzarich V, Compagnone D, Pittia P. GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:871-881. [PMID: 30019367 DOI: 10.1002/jms.4271] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/16/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Affiliation(s)
- Delvana Mutarutwa
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Luciano Navarini
- Aromalab illycaffè S.p.A., Trieste, Italy
- illycaffè S.p.A., Trieste, Italy
| | | | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Molnár H, Bata-Vidács I, Baka E, Cserhalmi Z, Ferenczi S, Tömösközi-Farkas R, Adányi N, Székács A. The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.04.032] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ferenczi S, Molnár H, Adányi N, Cserhalmi Z. Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus). ACTA ACUST UNITED AC 2018. [DOI: 10.18178/ijfe.4.2.136-139] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Molnár H, Kónya É, Zalán Z, Bata-Vidács I, Tömösközi-Farkas R, Székács A, Adányi N. Chemical characteristics of spice paprika of different origins. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.04.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ko AY, Musfiqur Rahman M, Abd El-Aty AM, Jang J, Choi JH, Mamun MIR, Shim JH. Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration. Food Chem 2014; 156:326-32. [PMID: 24629976 DOI: 10.1016/j.foodchem.2014.02.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 01/23/2014] [Accepted: 02/03/2014] [Indexed: 11/30/2022]
Abstract
To investigate adulteration in commercial chili powder, the volatile organic compounds of healthy and infected powdered chili pepper were characterized using a solvent-free solid injector (SFSI) coupled with gas chromatography/mass spectrometry (GC/MS). Except for one compound (capillary compound for blank), 43 compounds were identified in healthy and infected chili powder. Specifically, 31, 36, and 41 compounds were identified in healthy, medium-infected, and severely infected chili powder. Among these compounds, acetic acid (13.77%), propanal (2.477%), N-methylpyrrole (1.986%), and 2-methyl-propanal (1.768%) were leading volatiles in the healthy chili powder. In contrast, infected chili powder contained 9,12-octadecadienoic acid, ethyl ester (15.984%), acetic acid (11.249%), hexadecanoic acid, methyl ester (3.3%), N-methylpyrrole (3.221%), and 2-furanmethanol (2.629%) as major compounds. Trimethylamine and isosorbide were detected in both medium and severely infected chili, but not in healthy chili. This means that these compounds could be used as biomarkers to distinguish between healthy and infected chili. The proposed technique was applied to 12 commercial chili powders, and trimethylamine and isosorbide were detected in six samples. These results suggest that a contaminated chili that was added to a healthy one could be successfully identified by a combination of the SFSI and GC/MS.
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Affiliation(s)
- Ah-Young Ko
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - Md Musfiqur Rahman
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - A M Abd El-Aty
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt.
| | - Jin Jang
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - Jeong-Heui Choi
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - M I R Mamun
- Department of Chemistry, University of Dhaka, Dhaka 1000, Bangladesh
| | - Jae-Han Shim
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
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