Analysis Of Volatile Profiles Research Articles

Electronic Nose Analysis of Exhaled Breath Volatile Organic Compound Profiles during Normoxia, Hypoxia, and Hyperoxia

Electronic Nose Analysis of Exhaled Breath Volatile Organic Compound Profiles during Normoxia, Hypoxia, and Hyperoxia

A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods

AbstractFlavor is a crucial characteristic of peanut oils, exerting a significant impact on their quality and acceptability. However, given the uncertainty in the correlations between flavor attributes and volatile compounds, assessing the flavor quality of commercial peanut oil retail products (PORPs) based on updated analysis techniques remains challenging. In this study, 21 commercial samples were collected for investigating this correlation. From the sensory evaluations, the 16 fragrant PORPs show differences esp. for the roasted (4.25–10), the sweet (0–4.25), and the steamed (0–4.25) attributes while the roasted attribute is dominant for all the products. For volatile profile analysis with updated analytical technology, the fragrant PORPs also show significant difference in terms of volatile profiles and intensities. The total intensity can differ from 16.37 to 66.59 mg/kg. Multivariate statistical methods (MSMs) revealed the significant correlations between volatile compounds and specific sensory attributes. Notably, 1‐hexanol and phenylethyl alcohol demonstrate a strong correlation with the raw peanut flavor attribute. Benzeneacetaldehyde (BA) exhibited a positive correlation with sweet flavor. dl‐Pantolactone has a positive effect on roasted flavor. Hexanal and 3‐octen‐2‐one are highly related to off‐flavor notes. In addition, based on machine learning (ML), three groups of volatile compounds were found to be highly correlated with specific flavor attributes. Notably, a cluster comprising seven compounds, namely 2‐ethenyl‐6‐methylpyrazine, 2‐methyl‐6‐[(E)‐1‐propenyl]pyrazine, benzaldehyde, BA, nonanal, dl‐pantolactone, and 2‐acetopyridine exhibiting a positive correlation with roasted, steamed, and sweet flavor attributes. Furthermore, recombination experiments were conducted to verify the synergistic effect of these seven compounds on flavor performance and agreements were reached.

Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets (Acheta domesticus) Reared on Apple By-Products.

Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of the diet fed to crickets during their growth phase on flavor. Therefore, in this study, we characterized the flavor-related factors of powder from crickets reared on apple by-products (ACP) by comparing them with those of powder from crickets reared on a control diet (CCP). The fatty acid composition and volatile compounds of each powder were determined using gas chromatography and mass spectrometry, followed by sensory analysis and color measurement. A decrease in unsaturated fatty acids, specifically γ-linolenic acid, α-linolenic acid, arachidonic acid and docosahexaenoic acid, was observed in ACP. A total of 50 volatile compounds were identified, of which 11 were present in only ACP, while 39 were found in both powders. The sensory analysis showed that the overall balance score of ACP was higher than that of CCP, and according to the color measurements, ACP was darker than CCP. These differences between CCP and ACP might have been due to the differences in the chemical composition of the diets fed to the crickets during their growth phase. The results of this study suggest that one of the factors determining the food value of edible crickets, especially in terms of flavor, is the diet they are fed during their growth phase.

Effect of jujube powder addition on the aroma profile of quinoa snacks (QS).

Quinoa is a full-nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC-MS) combined with electronic nose (e-nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC-MS, and 3-methylbutanol (from 1525 μg/kg in QS-30 to 3487 μg/kg in QS-0), ethanol (from 1126 μg/kg in QS-0 to 3581 μg/kg in QS-30), hexanal (from 125.6 μg/kg in QS-30 to 984.1 μg/kg in QS-0), and acetaldehyde (from 531.9 μg/kg in QS-30 to 191.1 μg/kg in QS-0) were common. The e-nose response of W1S (sensitive to methane, from 17.50 of QS-0 to 93.85 of QS-30) and W1W (sensitive to sulfur-organic compounds of e-nose, from 15.57 of QS-0 to 39.50 of QS-30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS-30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e-nose and GC-MS was effective in the volatile profile analysis of QS samples.

Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties

Raw Pu-erh tea (RAPT) was employed for kombucha fermentation using tea fungus obtained from different regions of China. The metagenomic sequencing revealed that Gluconobacter and Komagataeibacter were dominant bacterial genera and Brettanomyces and Starmerella were dominant fungal genera identified in the three samples. For volatile profile analysis, a total of 95 volatile compounds were identified in the three RAPT kombucha samples and 12 of them were recognized as aroma active compounds due to their high OAVs (≥1). The significant differences of volatiles in three samples were observed by the principal components analysis (PCA), which demonstrated that the flavor and sensory profile of RAPT kombucha were greatly influenced by the tea fungus. In addition, the antioxidant assay revealed that tea fungus fermentation could significantly (p < 0.05) enhance the bioactivity of RAPT due to the greatly (p < 0.05) increased total polyphenol content (TPC).

Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

AbstractManouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

PSVIII-23 Volatile Flavor Profile of Wet Pet Food Influences Canine and Feline Palatability Performance

Abstract Volatile flavor compounds as they relate to canine and feline palatability of wet pet food has yet to be established in the industry. The objectives of this study were to determine volatile compounds in wet pet food in diets that performed differently in palatability feeding studies. Five pairs of wet pet food diets (n = 3 feline; n = 2 canine) were obtained from separate manufacturing facilities and were selected based on palatability preference (P &amp;lt; 0.05, n = 3) or palatability parity (P &amp;gt; 0.05, n = 2). Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Diets were analyzed in triplicate. Significance was determined at P &amp;lt; 0.05. Alcohols, aldehydes, and hydrocarbons comprised the main groups, and 58 total volatile compounds were identified. 1-octen-3-ol, an artifact of lipid oxidation, was found in all diets and was consistently greater (P &amp;lt; 0.05) in diets that were less preferred in palatability testing. A feline diet less preferred in palatability performance had increased concentrations (P &amp;lt; 0.05) of volatile compounds such as furfuryl alcohol and 2-pentyl furan, derived from both the Maillard reaction and thermal lipid degradation pathways, respectively. Conversely, a canine diet with palatability preference was greater (P &amp;lt; 0.05) in lipid degradation products such as 2-pentyl furan, 1-hexanol, and p-xylene. Overall, one set of diets had an increased (P &amp;lt; 0.05) production of Maillard reaction products including Strecker aldehydes, furans, and pyrazines whereas lipid degradation products were predominant in the second set. In conclusion, these data generally showed a significant difference (P &amp;lt; 0.05) in Maillard reaction and lipid degradation products in each pair of diets. Future studies are warranted to better understand how the volatile compound profile impacts palatability for canines and felines. Taken together, the results of this study suggest that volatile compound profile analysis could be utilized to further elucidate influencers of pet food palatability preferences.

Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea

In this study, sunlight drying, low temperature drying and hot air drying were used to investigate the effects of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea. The results suggested that the L*, a* and b* values of sunlight drying Ganpu Tea (GPTS) in the traditional drying process were significantly lower than those of low temperature drying Ganpu Tea (GPTL) and hot air drying Ganpu Tea (GPTH). It indicated that sunlight drying could decrease the lightness, redness and yellowness values compared with low temperature drying and hot air drying. 16S rDNA amplicon sequencing analysis showed that GPTS, compared with GPTL and GPTH, significantly increased the abundances of Cyanobacteria while significantly decreasing the abundances of Staphylococcus, Bacillus, Brevibacterium and Brachybacterium. At the genus level, Cyanobacteria was the core functional flora in GPTS, while Brevibacterium and Staphylococcus were the core functional flora in GPTL, and Bacillus was the core functional flora in GPTS. In addition, volatile metabolites profile analysis showed that GPTS significantly increased the volatile metabolites levels of Butanoic acid, 3-hexenyl ester, (E)- and Geranic acid compared with GPTL and GPTH. The research on the effects of different drying methods on the aroma, microorganisms and color of Ganpu tea would provide new strategies for improving the quality and enhancing the aroma of Ganpu Tea.

Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon

Although most lemons are imported into Korea, their consumption is increasing. Development of domestic varieties of Jeramon and Minimon is currently underway in an effort to meet the increasing demand for fresh lemons. In this study, an analysis of the physicochemical characteristics of Jeramon and Minimon, including their flavor components and antioxidant properties, was conducted. The results revealed that these new varieties of Korean lemon can be regarded as good sources of antioxidants and phytochemicals. Compared to Sunkist, the most consumed lemon variety in Korea, Minimon contained more than twice as much β-cryptoxanthin, and the content of L-ascorbic acid was more than three-four-fold higher in both Minimon and Jeramon. In addition, results from measurement of DPPH and ABTS radical scavenging activities indicated that Jeramon extract exhibited the highest antioxidant activity. In the volatile profile analysis, the profiles of volatile components showed high similarity among the three lemon samples, and the composition ratio was largely dominated by terpenoids. A markedly higher ratio of d-limonene and thymol was detected in the Minimon variety compared with that in the other two varieties. Collectively, the findings from this study on Korean lemon varieties provide a basis as well as valuable guidance for breeding domestic lemon varieties.

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography-mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3-4 years. A notable shift in aroma was observed after 3-4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.

Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions.

Stevia is an emerging natural high-intensity sweetener. There are negative perceptions of zero-calorie sweeteners, but studies that provide knowledge of these sweeteners improve their perception. This study evaluated consumer acceptability of a zero-sugar bakery product under blind and informed conditions (n=96) along with physicochemical analysis of the products. Rebaudioside A (Reb A) and the new types of stevia (Rebs D and M) with sugar as a control were used to formulate pound cakes. Panelists evaluated the overall hedonic impressions(aroma, texture, flavor, and aftertaste) and intensity (sweetness and bitterness) of the cakes under blind and informed conditions with an enforced 2-week break between evaluations. During the informed session, a document was provided prior to evaluating samples that included stevia's health benefits and the nutritional facts panels for the cakes. The cakes underwent volatile profile (electronic nose [e-nose]) and water activity (aw ) analysis. Overall, stevia cakes showed an increase in flavor and texture liking during the informed session when compared to the blind session, but only Reb A showed a significant difference (p <0.05). The increase in liking scores indicated that information positively affected the consumer's perception of the stevia-sweetened cakes attributes. The e-nose confirmed differences in aroma. There was a significant difference in aw of the samples Rebs A, D, M versus sucrose (p <0.05). No significant differences were observed among the Rebs (p >0.05). This study illustrates that stevia, despite non-browning or fermenting, can be used in a practical baking application, and product-related information impacts consumer acceptability. PRACTICAL APPLICATION: This study demonstrates that product-related information may have an impact on the consumer acceptability of the product. Through potential labeling improvements, overall consumer perception and acceptability of zero-sugar added or low-sugar products could be improved. This study also illustrates that stevia, despite being a non-browning or fermenting sugar alternative, can be used in a practical baking application.

Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

Keystone microbiota is an integrative member in constructing and stabilizing the microbial community in fermented vegetables, which is crucial for reproducible flavor. Herein, reused Paocai brine was subjected to analysis of flavor-active volatile compounds profiles by SBSE-GC-O/MS and microbial community structure by metagenomics sequencing to understand the composition of keystone microbiota in volatile flavor formation of Paocai (a traditional fermented vegetable) during fermentation. SBSE-GC-O/MS identified 8 key flavor-active volatile compounds in Paocai, including dimethyl disulfide, dimethyl trisulfide, 3-butenyl isothiocyanate, erucin, phenylethyl alcohol, nonanal, decanal, and decanoic acid. By Venn analysis of abundance, co-occurring pattern and redundancy analysis (RDA) based on metagenomics, Liquorilactobacillus nagelii, Pediococcus ethanolidurans, Lentilactobacillus buchneri were found to be dominant species for performing acid-production and stabilizing co-occurrence network of microbial community. Spearman correlation analysis revealed that Liquorilactobacillus nagelii, Pediococcus ethanolidurans, Lentilactobacillus buchneri were responsible for mitigating pungent flavor; Kazachstania exigua played a crucial role in promoting mild and fragrant flavor. These species were isolated and reconstructed into synthetic keystone microbiota as starter culture for Paocai. Principal component analysis (PCA) showed that Paocai fermented with synthetic keystone microbiota was able to reproduce the composition of volatile organic compounds as that in Paocai fermented with reused brine. This study provided a strategy for identification and reconstruction of keystone microbiota for production of fermented vegetables with tractable and reproducible flavor.

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains.

This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of "fruity smell and floral" and "olfactory finesse," and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.

Comparative analysis of physicochemical characteristics, bioactive components, and volatile profile of sour cherry (Prunus cerasus)

This study provides a detailed report on the physicochemical, bioactive components, and volatile profiles of diverse sour cherry ( Prunus cerasus) cultivars to identify the cultivar(s) containing high health-promoting components. Physiological characteristics (fruit weight, size dimensions, moisture, color attributes, total soluble solids, pH, titratable acidity, maturity index, nutritional bioactive components (total phenolic, total anthocyanin content, and total flavonoids), antioxidant activity, and volatile profile of 10 sour-cherry cultivars, consisting of dark red Morello type and clear fruit flesh Amarelle type, were studied. The total phenolic content was in the range of 123.24–289.91 mg gallic acid equivalent/100 g FW (fresh weight), total flavonoids (1340.23–2831.91 mg quercetin equivalent/100 g FW), and total anthocyanins (225.43–485.66 mg cyanidin-3-glucoside equivalent (CGE)/100 g FW) in different sour-cherry cultivars, showing significant diversity in such health-promoting compounds. In vitro antioxidant activity assessed by ferric reducing antioxidant potential was observed in the range of 658.18–1483.37 mg Trolox equivalent (TE)/100 g FW and by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) at 384.36 and 931.85 mg TE/100 g FW. A total of 10 phenolic components, including five hydroxycinnamic acids, three flavonoids (flavanols), and one anthocyanin, have been identified and quantified by high-performance liquid chromatography. Hydroxycinnamic acids represented 40%–60% of total phenolic components, while flavonoids and anthocyanins amounted to 20% each in total phenolic composition. The volatile profile of sour-cherry cultivars revealed that aldehydes, alcohols, ketones, esters, monoterpenes, acids, sugars, and hydrocarbons were the predominant volatiles present in sour cherry.

Volatile Compound Profile Analysis of Seasonal Flower, Fruit, Leaf, and Stem of Zanthoxylum armatum DC. from Manipur Using HS-SPME-GC-MS

In the present study, GC-MS analyses were performed with powder samples of flower, fruit, leaf, and stem of Zanthoxylum armatum DC. collected from Thambalkhong, Imphal-East district of Manipur, a north-eastern region of India, based on the season and growth stage of the plant using the extraction method headspace solid-phase microextraction (HS-SPME) to study the total profile of volatile compounds. Variations were discovered in the volatile compound profiles. HS-SPME-GC-MS analyses of the plant parts detected and identified 16 to 36 compounds and found a total area percentage composition of 96.81 to 98.63%. The analysis showed that nine common compounds were detected in the studied plant parts and seasons, namely, α-thujene, α-pinene, sabinene, β-pinene, terpinolene, o-cymene, sylvestrene, eucalyptol, and caryophyllene. The monoterpenoid eucalyptol (1,8-cineole) was revealed to be the principal component with an area percentage composition of 31.02% in spring leaf to 73.16% in monsoon stem. The extraction method used in this investigation was very fast and feasible for the analysis, and the findings of the present study will help understand the mechanism behind the changes in the plant’s volatile organic compound profile and future research work for selecting aroma-rich accessions for targeted improvement of this plant.

Comprehensive two-dimensional gas chromatography with flow modulator coupled via tube plasma ionization to an atmospheric pressure high-resolution mass spectrometer for the analysis of vermouth volatile profile

The analysis of complex samples is a big analytical challenge due to the vast number of compounds present in these samples as well as the influence matrix components could cause in the methodology. In this way, comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC × GC–MS) is a very powerful tool to achieve the characterization of complex samples. Nevertheless, due to possible coelutions occurring in these matrices, mixed spectra are generally obtained with electron ionization (EI) which could extremely complicate the identification of the analytes. Thereby, new methodology setups are required to improve the confidence on the identification in non-targeted determinations. Here, we present a high-throughput methodology consisting of GC × GC with flow modulation coupled to high-resolution atmospheric pressure mass spectrometry (HRMS) via a novel tube plasma ion source (TPI). The flow modulator allows to easily automate the GC × GC method compared to traditional cryo-modulators, while the soft ionization provided by TPI helps to preserve the [M]+• or [M+H]+ ions, thus increasing the confidence in the identification. Additionally, the combination of a flow modulation with an atmospheric pressure mass spectrometer significantly improves the sensitivity over flow modulated GC × GC-EI-MS methods because no split is required. This methodology was applied to the analysis of a complex sample such as vermouth where the volatile profile is usually considered by consumers as a product quality indicator since it raises the first sensations produced during its consumption. Using this approach, different classes of compounds were tentatively identified in the sample, including monoterpenes, terpenoids, sesquiterpenoids and carboxylic acid, and carboxylate esters among others, showing the great potential of a GC × GC-TPI-qTOF-MS platform for improving the confidence of the identifications in non-targeted applications.

Analysis of Floral Scent and Volatile Profiles of Different Aster Species by E-nose and HS-SPME-GC-MS.

Plants from the Aster species are known to be a rich source of bioactive chemical compositions and are popularly known for their medicinal properties. To investigate the relationship between the nine species of Aster, the floral fragrance and volatile profile patterns were characterized using E-nose and HS-SPME-GC-MS. Initial optimization for fragrance analysis was performed with Aster yomena using E-nose by evaluating the scent patterns in different flowering stages. Aster yomena exhibited varied scent patterns in each flowering stage, with the highest relative aroma intensity (RAI) in the full flowering stage. PCA analysis to compare and analyze the scent characteristics of nine Aster species, showed a species-specific classification. HS-SPME-GC-MS analysis of flowers from nine Aster species revealed 52 volatile compounds including β-myrcene, α-phellandrene, D-limonene, trans-β-ocimene, caryophyllene, and β-cadinene. The terpenoid compounds accounted for the largest proportion. Among the nine Aster species flowers, Aster koraiensis had sesquiterpenes as the major component, and the remaining eight varieties had monoterpenes in abundance. These results could distinguish the species according to the scent patterns and volatile components of the nine Aster species. Additionally, flower extracts from the Aster species' plants exhibited radical scavenging antioxidant activity. Among them, it was confirmed that Aster pseudoglehnii, Aster maackii, and Aster arenarius had high antioxidant activity. In conclusion, the results of this study provide fundamental data of the volatile compound properties and antioxidant activity of Aster species, offering basic information of valuable natural sources that can be utilized in the pharmaceutical, perfume, and cosmetic industries.

Variation with In Vitro Analysis of Volatile Profiles among Aspergillus flavus Strains from Louisiana

Volatile organic compounds (VOCs) produced by A. flavus strains were first captured and identified to discern between non-aflatoxigenic and toxigenic phenotypes, and more recently to help with detecting fungal infection, but not with the goal of using VOCs produced by non-aflatoxigenic strains to inhibit growth and/or production of one or more mycotoxins (e.g., aflatoxin and cyclopiazonic acid) by toxigenic aspergilli. In this study, four Aspergillus strains from Louisiana (one non-aflatoxigenic and three toxigenic) were grown on various substrates and had their headspaces captured and analyzed by solid-phase microextraction/gas chromatography/mass spectroscopy (SPME/GC/MS), to find biocontrol and biomarker compounds. Here, we present a collection of nearly 100 fungus-related VOCs, many of which were substrate dependent. Thirty-one were produced across multiple replicates and the rest were observed in a single replicate. At least three VOCs unique to non-aflatoxigenic strain LA1 can be tested for biocontrol properties (e.g., euparone, 4-nonyne), and at least four VOCs unique to toxigenic strains LA2-LA4 can be explored as biomarkers (e.g., 2-heptanone, glycocyamidine) to detect their presence while infecting crops in the field or in storage.

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.

The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200°C) and times (5, 10, 15, and 20min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200°C for 20min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.