Analysis Of Volatile Compounds Research Articles

RESEARCH OF STEROID AND VOLATILE COMPOUNDS IN VERBENA OFFICINALIS L. HERB

Biologically active compounds of medicinal plants are able to affect various links of processes in the living organism, namely, they regulate the processes of metabolism, growth and development of organisms. The therapeutic potency of medicinal plant raw materials is derived by a complex of biologically active compounds that influence various biologically processes, including metabolism, growth, and development. Numerous steroid-like remedies of plant origin exhibit remarkable activity. Phytosterols, chemical compounds similar to cholesterol, are synthesized in plant organisms and have been found to have anti-tumor effects and lower blood cholesterol. Additionally, steroid and volatile compounds demonstrate antimicrobial and anti-inflammatory activity. The genus Verbena includes 250 species. 3 species grow on the territory of Ukraine: Verbena officinalis L., Verbena supinа L., Verbena hybrida Hort. Verbena officinalis L. is globally recognized for its antioxidant and antimicrobial properties, showcasing anti-inflammatory, antiseptic, antispasmodic, and anti-allergic effects. However, comprehensive chemical studies of Verbena officinalis L. are limited, necessitating a detailed analysis of phitosterol and volatile compound content using modern precise methods. The aim of the research was to qualitatively and quantitatively determine the content of steroid and volatile compounds in Verbena officinalis L. herb using gas chromatography/mass spectrometry. We chose the herb Verbena officinalis L. as the object of the study. Materials and methods. The content of phytosterols and volatile compounds in Verbena officinalis L. herb was studied using the GC/MS method. We chose the herb Verbena officinalis L. as the object of the study. An Agilent Technologies 6890 chromatograph with a 5973 mass spectrometric detector with an HP-5 ms capillary column were used. The mass spectra library in conjunction with AMDIS and NIST identification programs was employed for components were identification. Research results. The study of phytosterols in Verbena officinalis L. identified campesterol (9.32%), stigmasterol (7.13%), γ-sitosterol (72.21%) and androst-5,15-dien-3-ol-acetate were identified (11.35%). In the volatile fraction 8 compounds were identified, with benzophenone (33.96%) and hexahydro farnesyl acetone (22.57%) being dominant. Conclusions. The GC/MS method allowed for the qualitative and quantitative analysis of steroid and volatile compounds in Verbena officinalis L, identifying 4 phytosterols and 8 volatile compounds. The identified phytosterols and volatile compounds in the herb have significant implications for the production of phytoremedies and the development of raw material standardization parameters. We identified campesterol, stigmasterol, γ-sitosterol and androst-5,15-dien-3-ol-acetate in the herb Verbena officinalis L. Eight volatile compounds were identified in the herb Verbena officinalis L. by the chromato-mass spectrometric method. Benzophenone and hexahydro farnesyl acetone are dominant. Steroid compounds (mg/kg) were identified and quantified: campesterol, stigmasterol, γ-sitosterol and androst-5,15-dien-3-ol-acetate. The obtained research results will be taken into account in the further production of phytoremedies based on the medicinal Verbena herb, as well as in the development of raw material standardization parameters.

In-tube extraction dynamic headspace coupled to gas chromatography-mass spectrometry for the sensitive analysis of volatile compounds in aqueous samples

Aim: Volatile organic compounds (VOCs) are often human-made contaminants used and generated in the manufacturing of numerous products, presenting notable environmental and health hazards. Therefore, the development of sensitive and reliable analytical methods is crucial for their detection with accuracy, timeliness, and automation capabilities. The objective of this study is to demonstrate the suitability of the in-tube extraction dynamic headspace (ITEX-DHS) sampling method for the gas chromatographic/mass spectrometric (GC/MS) analysis of BTEX (benzene, toluene, ethylbenzene, and xylenes) compounds in aqueous matrices. It emphasizes the method’s metrological reliability and innovative approach to precisely determining VOCs in aqueous environments providing a tool to prevent contamination of the agrifood sector. Methods: Following the optimization of various experimental parameters, including salt incorporation and adjustments of both dry purging and desorption conditions. The method’s performance was evaluated for repeatability, reproducibility, and robustness. Results: Limit of detection (LOD) and limit of quantification (LOQ) were for all substances determined lower than 50 and 100 ng/L, respectively. Average relative standard deviations below 5% were achieved for all analytes, with recovery rates ranging between 93% and 101%. Subsequently, the method was applied for the determination of BTEX in one hundred groundwater samples. The findings revealed that the BTEX levels were below the LOD in 84.2% of samples. However, in the remaining samples, more than one compound was detected at concentrations higher than the LOQ. Conclusions: The ITEX method emerges as a highly favorable alternative to both solid phase microextraction (SPME) and purge and trap (P & T) methods for determining BTEX in aqueous samples, providing significant advantages. Its strengths lie in its increased robustness, extended trap lifespan, and enhanced sensitivity, underscoring its superior performance in VOC analysis. The total analytical method allows the sensitive and robust determination of VOC.

Evaluation of High Vacuum Flavor Extraction Device as a Novel Technique for the Extraction of Volatile Compounds

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince.

Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose

Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose

Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel

The aim of this study was to investigate the effects of surimi by-product hydrolysates (SBPHs) on the processing quality, gel characteristics, microstructure, and volatile compounds of surimi. The results showed that the addition of SBPHs improved the water holding capacity (95.18% and 94.32%), texture property, and gel characteristic (546.04 g cm) of the surimi gel, reduced the cooking loss (7.15%) and aperture area (34.10%) of the surimi gel (P < 0.05), causing no difference in their whiteness (P > 0.05). The SBPHs reduced the free water and increased the immobilized water of the gel. At the same time, SBPHs made tighter cross-linking of the surimi gel proteins. The results of gas chromatography-ion mobility spectrometry showed that 62 volatile flavor compounds were detected in each group of surimi, and the relative contents of aldehydes, alcohols, and ketones were relatively high. A total of 19 volatile flavor compounds were selected as the potential markers in samples by orthogonal partial least square siscriminant analysis. The additions of SBPHs (0.6% and 1.2%) in this study were much lower than those of commercial cryoprotectant (6%). In conclusion, SBPHs emerges as a potential cryoprotectant for the surimi industry and have promising advantages in enhancing the quality of surimi.

Bacteroides vesicles promote functional alterations in the gut microbiota composition.

Inflammatory bowel diseases are characterized by chronic intestinal inflammation and alterations in the gut microbiota composition. Bacteroides fragilis, which secretes outer membrane vesicles (OMVs) with polysaccharide A (PSA), can moderate the inflammatory response and possibly alter the microbiota composition. In this study, we created a murine model of chronic sodium dextran sulfate (DSS)-induced intestinal colitis and treated it with B. fragilis OMVs. We monitored the efficiency of OMV therapy by determining the disease activity index (DAI) and performing histological examination (HE) of the intestine before and after vesicle exposure. We also analyzed the microbiota composition using 16S rRNA gene sequencing. Finally, we evaluated the volatile compound composition in the animals' stools by HS-GC/MS to assess the functional activity of the microbiota. We observed more effective intestinal repair after OMV treatment according to the DAI and HE. A metabolomic study also revealed changes in the functional activity of the microbiota, with a predominance of phenol and pentanoic acid in the control group compared to the group treated with DSS and the group treated with OMVs (DSS OMVs). We also observed a positive correlation of these metabolites with Saccharibacteria and Acetivibrio in the control group, whereas in the DSS group, there was a negative correlation of phenol and pentanoic acid with Lactococcus and Romboutsia. According to the metabolome and sequencing data, the microbiota composition of the DSS-treated OMV group was intermediate between that of the control and DSS groups. OMVs not only have an anti-inflammatory effect but also contribute to the recovery of the microbiota composition.IMPORTANCEBacteroides fragilis vesicles contain superficially localized polysaccharide A (PSA), which has unique immune-modulating properties. Isolated PSA can prevent chemically induced colitis in a murine model. Outer membrane vesicles (OMVs) also contain digestive enzymes and volatile metabolites that can complement the anti-inflammatory properties of PSA. OMVs showed high therapeutic activity against sodium dextran sulfate-induced colitis, as confirmed by histological assays. 16S rRNA sequencing of fecal samples from different inflammatory stages, supplemented with comprehensive metabolome analysis of volatile compounds conducted by HS-GC/MS, revealed structural and functional alterations in the microbiota composition under the influence of OMVs. Correlation analysis of the OMV-treated and untreated experimental animal groups revealed associations of phenol and pentanoic acid with Lactococcus, Romboutsia, Saccharibacteria, and Acetivibrio.

Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages

In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves the preparation of glycosylation products of egg white protein (EWP) through saccharification at high temperatures in the presence of fructooligosaccharides (FO). The resulting glycation products of EWP were employed to create colloidal particles, forming HIPEs, which were further utilized to induce the formation of HIPEs gels (HIPEs-Gs). The study investigated the effects of substituting different ratios (25%, 50%, 75%, and 100%) of animal fat with HIPEs and HIPEs-Gs on the gel properties and flavor characteristics of sausages. Results showed that, compared to the control group, substituting fat with HIPEs significantly improved the gel properties, cooking yield, and G' of sausages, while excessive HIPEs-Gs substitution yielded negative effects. Low-field nuclear magnetic resonance results also demonstrated that adding HIPEs improved water and oil distribution in the sausage batter, enhancing protein's binding capacity with water. Scanning electron microscope revealed that HIPEs substitution led to a denser gel network with smaller pores, effectively "locking in" more water. Analysis of volatile compounds indicated accelerated release of aromatic compounds, alkanes, sulfides, and lipids when fat was substituted with HIPEs and HIPEs-Gs. Electronic tongue analysis suggested that HIPEs-Gs substitution reduced response values for umami and saltiness. In conclusion, compared to HIPEs-Gs, using HIPEs as a fat substitute improves the quality of sausages.

Comparative Analysis of Volatile Compounds and Biochemical Activity of Curcuma xanthorrhiza Roxb. Essential Oil Extracted from Distinct Shaded Plants.

The application of shade during plants' growth significantly alters the biochemical compounds of the essential oil (EO). We aimed to analyze the effect of shade on the volatile compounds and biochemical activities of EO extracted from Curcuma xanthorrhiza Roxb. (C. xanthorrhiza) plants. Four shading conditions were applied: no shading (S0), 25% (S25), 50% (S50), and 75% shade (S75). The volatile compounds of EO extracted from each shaded plant were analyzed by gas chromatography-mass spectrometry. The antioxidant, antibacterial, and antiproliferative activities of EO were also investigated. We found that shade application significantly reduced the C. xanthorrhiza EO yield but increased its aroma and bioactive compound concentration. α-curcumene, xanthorrhizol, α-cedrene, epicurzerenone, and germacrone were found in EO extracted from all conditions. However, β-bisabolol, curzerene, curcuphenol, and γ-himachalene were only detected in the EO of S75 plants. The EO of the shaded plants also showed higher antioxidant activity as compared to unshaded ones. In addition, the EO extracted from S75 exerted higher antiproliferative activity on HeLa cells as compared to S0. The EO extracted from S0 and S25 showed higher antibacterial activity against Gram-positive bacteria than kanamycin. Our results suggest that shade applications alter the composition of the extractable volatile compounds in C. xanthorrhiza, which may result in beneficial changes in the biochemical activity of the EO.

Analysis of flower volatile compounds and odor classification of 17 tree peony cultivars

As one of the significant ornamental characteristics of tree peony, floral fragrance has garnered considerable attention. In this study, 65 cultivars of tree peony were classified into three groups based on their sensory evaluation scores: strong fragrance, medium fragrance, and no/light fragrance and 9 strong fragrance cultivars, 6 medium fragrance cultivars, and 2 light/no fragrance cultivars were selected for substance analysis. Using gas chromatography-mass spectrometry (GC–MS), 77 volatile organic compounds (VOCs) were identified and classified from 17 tree peony cultivars, they were terpenoids, benzenoids/phenylpropanoids, and fatty acid derivatives. Monoterpenoids were the main volatile compounds in the cultivars ‘Souvenir de Maxime Cornu’, ‘Okan’, ‘Chromatella’, ‘Yapianzi’, and ‘Liuli Guanzhu’, while benzenoids/phenylpropanoids were the main volatile compounds in ‘Shaonvqun’ and ‘Binglingzi’. Through the calculation of odor activity value (OAV), 17 cultivars were categorized into four distinct groups: flower-sweet scent, flower-rose scent, herb scent and mixed scent. This investigation presented the composition and classification of fragrant compounds of 17 tree peony cultivars and classified the odor profiles based on the contribution of flower volatiles to the overall olfactory experience, offering valuable materials for genetic enhancement of tree peony floral fragrance.

Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-ribose

BackgroundThe study investigated the impact of D-xylose and D-ribose soaking methods (autoclaved and non-autoclaved) on Robusta coffee's volatile compounds, α-dicarbonyl compounds (α-DCs), and acetic acid. Robusta coffees were soaked with D-xylose and D-ribose solutions, and the beans were dried until constant moisture content and lightly roasted.ResultsThe sugar treatment led to an 85.6% reduction in pyrazine levels and a 64.4% decrease in pyridine, while pyrroles and furans increased significantly by 84.4% and 16.4%, respectively (p < 0.05). The total concentration of α-DCs was decreased by 24.6–69.2%, with the autoclaved D-xylose sample exhibiting the lowest among all samples. Acetic acid concentration was lower in non-autoclaved samples compared to autoclaved samples (p < 0.05). Principal component analysis indicated autoclave-treated pentose pretreatment reduced pyrazines and increased in the levels of 1-furfurylpyrrole, methyl furfuryl disulfide, 4-ethyl-2-methoxy-phenol, 2-methoxyphenol, 2-acetylpyrrole, pyridine, furfuryl acetate, and acetic acid.ConclusionThis study, utilizing GC–MS, GC–NPD, and HPLC–UV for compound quantification, offers valuable insights into the changes of volatiles, α-DCs, and acetic acid in Robusta coffee soaking with D-xylose and D-ribose, suggesting potential applications in the coffee industry to modulate flavor profiles.Graphical

Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

This study aimed to analyze the quality differences of different varieties of rose tea. Ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) was used to detect the metabolites in different varieties of rose to find out the differential metabolites.Forty-four phenylpropionic acid and polyketone compounds were found to the main differential metabolites in 6 different varieties of roses. Gas chromatography ion mobility spectrometry (GC-IMS) results revealed the presence of 15 potential differential compounds among different varieties of roses, with 1-penten-3-one (monomer) and ethyl propionate being the two most significantly different substances among the six different varieties of roses. GC-MS analysis of volatile flavor compounds in different varieties of rose tea showed that the concentrations of aldehydes, alcohols, alkanes, and phenols in XS rose tea were the highest, being 4.133 µg/g, 14.873 µg/g, 3.039 µg/g, and 2.399 µg/g, respectively. The concentrations of ketones, heterocyclic compounds, and ethers in KS rose tea are the highest, being 4.344 µg/g, 0.752 µg/g, and 0.234 µg/g, respectively. Phenyl-ethanol, citronellol, octanoic acid ethyl ester, and decanoic acid ethyl ester are considered to be the main factors in the formation of characteristic aromas in different varieties of rose tea.

A large scale study of portable sweat test sensor for accurate, non-invasive and rapid COVID-19 screening based on volatile compound marker detection

This study established a novel infield sensing approach based on detection of the volatile compound markers in skin secretions. This was based on analysis of volatile compounds in axillary sweat samples collected from RT-PCR-proven Coronavirus disease 2019 (COVID-19) positive and negative populations using gas chromatography-mass spectrometry (GC–MS). The analysis proposed the possible markers of the monoaromatic compounds and ethyl hexyl acrylate. A portable photo ionization detector (PID) incorporated with the selective material towards the marker compounds was then developed with the pressurized injection approach. This provided the accuracy of 100% in the research phase (n = 125). The developed approach was then applied for screening of 2207 COVID-19 related cases covering the periods of the Alpha, Beta, Delta and Omicron variants of SARS-CoV-2 infection in Bangkok, Thailand. This offered the sensitivity, specificity and accuracy ranges of 92–99, 93–98 and 95–97%, respectively.

In silico analysis of volatile and non-volatile compounds of Cissus quadrangularis on EGFR receptor

In silico analysis of volatile and non-volatile compounds of Cissus quadrangularis on EGFR receptor

Technological usage of ripe banana pulp for the development of a salad dressing

Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with non-oxidized banana (T1: 0 % T2: 25 %, T3: 50 %, T4: 75 %, and T5: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies. E-nose and volatile compounds analysis by GC-MS was also performed. According to the results, L*, a*, and b* values decreased significantly (P < 0.5) leading to a darker color of the product and effected other color evaluations (Hue, chroma, and ∆E). Viscosity was decreased significantly by the addition of the OB in the dressing formulation while pH did not change between T5 and T1 treatments. All sensory attributes score (9-point hedonic scale) decreased and consumers were given of fact of OB salad dressing has environmental benefits. Steady shear flow measurements, frequency sweep analysis, and the thixotropic loop of the oxidized banana indicated that adding OB to salad dressing negatively affected textural properties. The most effective attributes are, texture, and color discriminating the underlying differences among all 5 treatments according to MANOVA Wilks’ P-values. McNemar’s test was applied to analyze before and after consumers had been given the information about OB environmental benefits indicating that emotional attributes were changed after knowing the fact state as well as the odds ratio predicted purchase intent which increased with an increase in overall liking, pleased, flavor, and satisfied attributes. The acceptability threshold for OB in salad dressing formulation is 50 % OB. Among the identified volatile organic compounds are acetic acid, hexanoic acid, 3-methyl-1-butanol, 2-methylpropyl acetate, ethyl hexanoate, and phenylethyl acetate. The volatile organic compounds identified are 3-methyl-butanoic acid, 2-methyl-butanoic acid, and (E)-2-Decenal. The electronic device could discriminate these aromas, and the results obtained agree with those of the tasting panel and the volatile compounds.

Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.

Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditions that ensure maximum expansion were a temperature of 30 °C, a speed of 30 rpm, and a time of 6 min. The results showed that the proper percentage of water and sodium bicarbonate was 35% and 2%, respectively, and that the developed snacks had an alveolar and homogeneous structure. The proposed approach brings several advantages, including the preservation of bioactive compounds during the production process. Furthermore, the mild operating conditions prevented the development of unwanted or unpleasant compounds, as confirmed by the analysis of volatile compounds. Therefore, this study opens new perspectives in the food industry, satisfying the growing demand for functional products and healthy snacks.

Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products

The development of new fermented milks formulations enriched with fruit by-products may widen the existing market offer of products matching consumer demands on novel, and “no artificial added sugars” products. Unmarketable fig fruit, food by-product, could be considered as a potential ingredient to develop a new dairy product. The aim of this study was to study the consumer acceptance of fermented milk enriched with different percentage of pasteurized fig purée (by-products) and their technological properties. It was found that the quantity of fig puree added influenced fermented milks texture and spontaneous syneresis. Formulations containing 40% fig puree showed the highest values of firmness, consistency, cohesiveness, and viscosity index with improvements seen from 20% fig puree addition. Furthermore, the inclusion of fig puree in fermented milks reduced the levels of lactic acid bacteria comparing with control samples, but the microbial load was higher than 106 UFC g−1 LAB (estimated counts in MRS) and 9 UFC g−1 LAC (estimated counts in M17). Polyphenolic content increased with fig puree percentage, enhancing antioxidant activity. Volatile compound analysis identified hexanoic acid, acetoin, and butanoic acid as predominant in enriched fermented milks. It is also worth highlighting that sensory evaluation revealed better ratings for texture and sweetness acceptance in formulations containing 30% and 40% of fig puree, correlating with instrumental data. Overall, the quality parameters were maintained and even improved, leading to high consumer acceptability ratings.

Enhancement of β-galactosidase catalytic activity and stability through covalent immobilization onto alginate/tea waste beads and evaluating its impact on the quality of some dairy products

The current study aimed to evaluate the hydrolysis of whole fat milk (WFM) and sweet whey (SW) using β-galactosidase (β-gal) after covalent immobilization onto activated alginate/tea waste (Alg/TW) beads as a novel carrier. The optimum temperature for free and Alg/TW/β-gal was 40 °C and the ideal pH was 7.0. However, Alg/TW/β-gal displayed better stabilities at high temperatures and a wide pH range. Additionally, the value of Km and Vmax for Alg/TW/β-gal was higher than the free enzyme. The Alg/TW/β-gal showed better residual activity (78.6 %) after 90 storage days at 4 °C. The reusability of Alg/TW/β-gal was very good as it conserved its full activity after 15 consecutive cycles and conserved 93 % of its initial activity after 10 cycles with ONPG (O-nitrophenyl-β-D-galactopyranoside) and lactose as a substrate, respectively. The impact of Alg/TW/β-gal on WFM and SW using HPLC analysis revealed a remarkable decrease in lactose concentration and increase of glucose and galactose concentrations. The SW exhibited higher degree of lactose hydrolysis (97.3 %) compared to WFM (62.4 %). Besides, SW had a prominent increase in total phenolic content (96.8 mg/L) compared to WFM (54.3 mg/L). The antioxidant activity had increased after enzyme treatment in both WFM and SW. The GC–MS analysis for volatile compounds identified twenty-five flavour constituents. Finally, Alg/TW/β-gal has a potential application for obtaining healthy, acceptable, and commercial dairy products of low lactose.

The volatile and sensory profiles of Tuscan bee pollens stored at different temperatures

The healthy properties of bee pollen mainly depend on the botanical, geographical origin and storage conditions. This study aimed to characterise the composition of volatile compounds and describe the sensory profile of Tuscan bee pollens collected in two different areas in the same period and stored for six months under different conditions. The headspace solid-phase microextraction (HS-SPME) analyses of volatile compounds showed that non-terpene derivatives represented the predominant chemical class in all examined samples, among which aldehydes were the main compounds. Apocaroteonids and oxygenated monoterpenes were also present in lower percentages, with strong separation of the chemical profiles between room temperature samples and those of other storage conditions. The sensory profile was analysed by panel test, the bee pollen produced in the suburban area seemed to show less attractiveness, taste and olfactory. Both samples stored at room temperature showed the worst sensory profile, compared to the other storage conditions.

Safety assessment of silicone molds for food use: A comprehensive analysis of migration patterns and volatile compound release in European markets

Silicones can contain oligomers known as siloxanes, which are either by-products of the polymerization process or arise from chemical reactions during processing. They may also have both intentionally and non-intentionally added substances, making it crucial to verify that silicone molds are safe and appropriate for food use. In this study 44 silicone molds available in the market from different European countries were studied. Triple sequential migration assays at 100 ºC for 8 h each using food simulants (3 % acetic acid, 20 % ethanol, and 50 % ethanol) were conducted. Some samples were also tested 4 h at 100 ºC. Global migration assessments were only conducted on turbid samples, while qualitative and quantitative analyses of volatile compounds were performed using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) in total immersion mode. During the screening analysis of samples of 50 % ethanol at 100 ºC for 8 h a total of 112 different volatile compounds were tentatively identified by MS spectra and quantitatively estimated (LODs = 0.00005–0.014 mg/kg). However, there was no observable migration in the case of 3 % acetic acid and 20 % ethanol. All samples comply with the legislation (Royal Decree 847/2011) in the case of siloxanes. Some samples exceeded specific migration limits for volatile compounds other than siloxanes after third migration in 50 % EtOH at 100 ºC for 8 h.

Biochemical composition and volatile profile analysis of three varieties of Coffea arabica and their correlation with the microclimate of Mount Tangkuban Perahu, West Java, Indonesia

Abstract. Firnabillah RA, Mustari E, Marwani E. 2024. Biochemical composition and volatile profile analysis of three varieties of Coffea arabica and their correlation with the microclimate of Mount Tangkuban Perahu, West Java, Indonesia. Biodiversitas 25: 3264-3276. The quality of coffee is determined by various biochemical compounds, including chlorogenic acid, caffeine, trigonelline, sucrose, and oil, as well as the volatile metabolite profile in coffee beans. Genetic factors and environmental conditions at the coffee cultivation site influence the composition of these compounds. This study aimed to analyze the biochemical composition and volatile profile of various coffee samples, including Ateng, Tim-Tim, and Sigarar Utang, and investigate their correlation with microclimate factors. Different analytical methods were used to examine the green beans, including High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) for caffeine, chlorogenic acids, sucrose, and trigonelline, Soxhlet methods for oil content determination, and Gas Chromatography-Mass Spectrometry (GC-MS) for volatile compound analysis. The results showed distinct biochemical components and metabolite profiles among the three arabica coffee varieties. The Ateng variety had the highest concentrations of chlorogenic acid, while the Tim-Tim variety had the lowest content of these compounds. Trigonelline and caffeine content was similar across all varieties. Sucrose content was highest in the Sigarar Utang variety, while oil content was higher in the Ateng and Tim-Tim varieties compared to Sigarar Utang. Principal Component Analysis (PCA) showed significant metabolite variation among the three varieties, with PC1 and PC2 accounting for 69.2% of the variance. Furthermore, Partial Least Squares-Discriminant Analysis (PLS-DA) successfully distinguished the three varieties and identified potential biomarker compounds for classification. Additionally, the study discovered that the environmental factor, specifically light intensity affected the sucrose and oil compounds in arabica green beans coffee. The study concluded that the three varieties' biochemical composition and volatile metabolites differed. Certain compounds were found to correlate with measured microclimatic factor.