The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Russell L Rouseff - One of the best experts on this subject based on the ideXlab platform.
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Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography olfactometry gc o and gas chromatography mass spectrometry gc ms
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Russell L RouseffAbstract:Aroma active volatiles in four southern highbush blueberry cultivars ('Prima Dona', 'Jewel', 'Snow Chaser', and 'Kestrel') were determined using solid phase microextraction (SPME) in combination with gas chromatography-olfactometry (GC-O) and identified via GC-PFPD and GC-MS using retention indices of reference compounds and mass spectral data. The Aromas of total, unseparated SPME extracts evaluated using GC-O were rated 8.2-9.0/10 for the four cultivars in terms of similarity to the original blueberry homogenates. In terms of GC-O Aroma similarity, those Aroma active volatile groups characterized as green, fruity, and floral were most intense. Of the 43 volatiles found to have Aroma activity, 38 were identified and 13 had not been previously reported in blueberries. Although linalool and (E)-2-hexenal were common major Aroma impact volatiles, dominant Aroma-active volatiles were different for each cultivar. Principal component analysis confirmed that each cultivar possessed a unique Aroma active profile as each cultivar was clustered into a separate score plot quadrant.
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identification of Aroma active compounds in orange essence oil using gas chromatography olfactometry and gas chromatography mass spectrometry
Journal of Chromatography A, 2003Co-Authors: Aslaug Hognadottir, Russell L RouseffAbstract:Using GC–MS and GC–flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were Aroma active. In terms of FID peak area the most abundant compounds were: limonene, 94.5%; myrcene, 1%; valencene, 0.8%; linalool, 0.7%, and octanal, decanal, and ethyl butyrate, 0.3% each. One hundred percent of the Aroma activity was generated by slightly more than 4% of the total volatiles. The most intense Aromas were produced by octanal, wine lactone, linalool, decanal, β-ionone, citronellal, and β-sinensal. Potent Aroma components reported for the first time in orange essence oil include: E-2-octenal, 1-octen-3-ol, Z-4-decenal, E,E-2,4-nonadienal, guaiacol, γ-octalactone, and m-cresol. Over 20 compounds were identified for the first time in orange essence oil using MS, however, most did not exhibit Aroma activity.
Ying Shi - One of the best experts on this subject based on the ideXlab platform.
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post storage changes of volatile compounds in air and sun dried raisins with different packaging materials using hs spme with gc ms
Food Research International, 2019Co-Authors: Hafiz Umer Javed, Dong Wang, Changqing Duan, Qari Muhammad Kaleem, Ying ShiAbstract:Abstract Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatography–mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 months of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, respectively. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR Aroma were floral and fruity, while fatty, roasted, and chemical Aromas were prominent in SDRs. With the exception of chemical Aroma, the Aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 month. The packaging materials have similar effect on Aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity Aroma contributors were decanal, β-ionone, ethyl hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin Aromas.
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changes of free form volatile compounds in pre treated raisins with different packaging materials during storage
Food Research International, 2018Co-Authors: Hafiz Umer Javed, Dong Wang, Ying Shi, Han Xie, Yuanqing Pan, Changqing DuanAbstract:The Aroma profiles of volatile compounds (VOCs) were analyzed by GC/MS in pre-treated air-dried (PAD) and sun-dried (PSD) raisins during storage. Total 98, 94 and 81 VOCs were identified in Zixiang Seedless raisins (ZSRs), Centennial Seedless raisins (CSRs) and Thompson Seedless raisins (TSRs), respectively. During storage, the overall concentrations of VOCs of PSD raisins were higher in plastic bag (PB) compared to those in woven bag (WB). Regarding fruity and floral Aromas, the effect of PAD and PB was significant throughout the storage periods (3, 6 and 9 months), however, fatty Aroma was higher in PSD raisins due to the major contribution of 2,3-butanedione. The main fruity and floral Aroma contributors were β-damascenone, limonene, rose oxide, geraniol and ethyl hexanoate. This study showed that compounds came from unsaturated fatty acid oxidation, glycosidically-derived and grape-derived source were contributed to fruity, floral or herbaceous Aromas, but Maillard reaction-derived VOCs imparted fatty and roasted Aromas.
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free and glycosidically bound volatile compounds in sun dried raisins made from different fragrance intensities grape varieties using a validated hs spme with gc ms method
Food Chemistry, 2017Co-Authors: Dong Wang, Baoqing Zhu, Changqing Duan, Ying Shi, Hafiz Umer Javed, Jun WangAbstract:The conditions of sample pretreatments and HS-SPME for extracting volatile compounds from raisins were optimized, and the method was validated in the study. Free and glycosidically bound volatile compounds in three different fragrance intensities raisins were analysed using this method. There were 91 compounds identified, and 72, 26 and 8 of these compounds came from fresh grapes, the auto-oxidation of unsaturated fatty acids (UFAO) and the Maillard reaction, respectively. The Aroma profiles of Thompson Seedless raisins (TSRs) and Centennial Seedless raisins (CSRs) were similar, while the floral, fruity, green and roasted Aromas of CSRs were higher than those of TSRs due to the contributions of benzeneacetaldehyde, 2-pentylfuran, (E)-2-nonenal and 3-ethyl-2,5-dimethyl pyrazine. Decanal, rose oxide, geraniol, linalool and β-damascenone made the floral and fruity Aromas of Zixiang Seedless raisins (ZSRs) greater than those in TSRs and CSRs, but the green and roasted Aroma intensities of ZSRs were lower.
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study of free and glycosidically bound volatile compounds in air dried raisins from three seedless grape varieties using hs spme with gc ms
Food Chemistry, 2015Co-Authors: Dong Wang, Jian Cai, Baoqing Zhu, Changqing Duan, Guang Chen, Ying ShiAbstract:Volatile compounds in air-dried raisins from Turpan, China were analysed, with 77 volatiles identified in Flame Seedless, Thompson Seedless, and Crimson Seedless raisins, 37 of which had never been reported as raisin volatiles. Odour activity values (OAVs) of these volatiles were calculated; 20 compounds had OAVs above 1. The Aroma characters of the three varieties were quite similar except for some differences in the intensity of each Aroma character. The main free-form volatiles were ethyl acetate, hexanoic acid, (E,E)-2,4-heptadienal and geraniol, with β-damascenone, 3-ethyl-2,5-dimethylpyrazine, 1-octen-3-ol and hexanal making the highest contribution to the Aroma. Fruity and floral were the main characteristics of the free-form Aromas in raisins. The main bound-form volatiles were benzyl alcohol and acetoin, with β-damascenone contributing most to the bound-form Aromas, enhancing the floral, fruity and fatty Aroma.
Mouming Zhao - One of the best experts on this subject based on the ideXlab platform.
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optimization of headspace solid phase micro extraction hs spme for analyzing soy sauce Aroma compounds via coupling with direct gc olfactometry d gc o and gas chromatography mass spectrometry gc ms
Food Analytical Methods, 2017Co-Authors: Yunzi Feng, Dongxiao Sunwaterhouse, Yu Cai, Haifeng Zhao, Chun Cui, Mouming ZhaoAbstract:The aim of this study was to develop an effective analytical procedure to analyse the Aroma-active compounds of soy sauce using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Optimization of SPME focusing on type of fibre, exposure time, extraction temperature and ionic strength was supported by gas chromatography-mass spectrometry (GC-MS). The optimized HS-SPME conditions were as follows: carboxen/polydimethylsiloxane (CAR/PDMS) fibre, NaCl concentration of 270 g/L, extraction temperature of 45 °C and 30-min exposure time. Under these conditions, 25 Aroma-active compounds were detected in soy sauce by HS-SPME-GC-O. 2-Methylbutanal (malty), 3-(methylthio)propanal (cooked potato-like), dimethyl trisufide (sulfury, cooked onion), 2-methoxyphenol (smoky) and 2-phenylethanol (flowery) were the most intense. The overall odour impression of the CAR/PDMS-fibre-derived SPME extract detected via human sniffing resembled that of original soy sauce. The intensity of Aromas detected by D-GC-O correlated well with the total peak area of GC-MS analysis. Thus, SPME coupled with D-GC-O offers an automated facile method to allow in situ optimization of SPME performance and ultimately effective analysis of Aromas.
Michael C Qian - One of the best experts on this subject based on the ideXlab platform.
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Aroma extract dilution analysis of cv marion rubus spp hyb and cv evergreen r laciniatus l blackberries
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Keith Klesk, Michael C QianAbstract:Cultivar Marion and Evergreen blackberry Aromas were analyzed by Aroma extract dilution analysis. Sixty-three Aromas were identified (some tentatively) by mass spectrometry and gas chromatography-retention time; 48 were common to both cultivars, and 27 have not been previously reported in blackberry fruit. A comparison of cultivars shows that both have comparable compound types and numbers but with widely differing Aroma impacts, as measured by flavor dilution (FD) factors. Ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, hexanal, furanones (2,5-dimethyl-4-hydroxy-3-(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanone, 4-hydroxy-5-methyl-3-(2H)-furanone, 4,5-dimethyl-3-hydroxy-2-(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2-(5H)-furanone), and sulfur compounds (thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, and methional) were prominent in Evergreen (FD 512-2048). Except for ethyl 2-methylpropanoate, these same compounds were also prominent in Marion, but the FD factors varied significantly (FD 8-256) from Evergreen. The Aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry.
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preliminary Aroma comparison of marion rubus spp hyb and evergreen r laciniatus l blackberries by dynamic headspace osme technique
Journal of Food Science, 2003Co-Authors: Keith Klesk, Michael C QianAbstract:Marion and Evergreen blackberry Aromas were analyzed with a purge-and-trap gas chromatogra- phy-olfactometry/mass-spectrometry (GC-O/MS) technique. Fifty-eight Aromas were identified. Thirty were common to both cultivars, and 22 have not been previously reported in blackberry fruit. Comparison of culti- vars shows the Marion blackberry contains more esters, while the Evergreen contains more alcohols. The Aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically
David Barker - One of the best experts on this subject based on the ideXlab platform.
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scalable synthesis of the Aroma compounds d6 β ionone and d6 β cyclocitral for use as internal standards in stable isotope dilution assays
Tetrahedron Letters, 2020Co-Authors: Shabnam Mosaferi, Rebecca E Jelley, Bruno Fedrizzi, David BarkerAbstract:Abstract C13 Norisoprenoids are important Aroma compounds in wine, giving positive attributes to the overall wine Aroma even when found at very low levels. β-Ionone is considered one of the most important Aroma compounds giving violet, woody and raspberry Aromas to wine, fruits and vegetables in which it is found. Due to its potent Aroma at low levels, precise analytical methods are desired for its quantification. Stable isotope dilution assay (SIDA) is one of the most important of these methods but requires the use of isotopically labelled standards. Herein, we describe the scalable synthesis of d6-β-ionone and d6-β-cyclocitral, another Aroma compound with smokey and fruity notes, starting from the relatively inexpensive deuterated starting material d6-acetone.
