Headspace Volatile Components Research Articles

An Identification and Expression Analysis of the ABCG Genes Related to Benzaldehyde Transportation among Three Prunus Species

The plants of Prunus mostly bloom in early spring, and the flowers of various species possess their individual floral scent characteristics; Prunus mume, especially, can volatilize a large amount of benzenoid compounds into the air during the flowering phase. In order to elucidate the molecular basis of the differences in the volatile capacity of aromatic substances among Prunus flowers, the endogenous and the headspace volatile components and the expression of ABCG genes were studied among P. mume, P. armeniaca, and P. persica. We detected the floral components in the three species by gas chromatography-mass spectrometry (GC-MS), and we found that benzaldehyde was the key component. Meanwhile, the volatilization efficiency of benzaldehyde in P. mume and P. armeniaca were much higher than that in P. persica. Furthermore, 130, 135, and 133 ABC family members from P. mume, P. armeniaca, and P. persica were identified, respectively. WGCNA analysis demonstrated that candidate ABCG genes were positively correlated with benzaldehyde volatilization efficiency. Moreover, quantitative Real-time PCR indicated that ABCG17 was more likely to be involved in the transmembrane transport of benzaldehyde. This study aimed to provide a theoretical basis for elucidating the transmembrane transport of benzaldehyde and to further the valuable information for fragrant flower breeding in Prunus.

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods.

Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

Volatile constituents of blue‐coloured hybrid tea rose flowers

ABSTRACTThe volatile constituents of ‘Blue Moon’ and ‘Blue Perfume’ rose flowers, which, on an olfactory basis, are classified as a ‘blue type’ were analysed using Aromascope® technology (modified headspace technology) and solvent extraction methods followed by gas chromatography–mass spectrometry analysis. One hundred and eighty components were identified in the headspace volatile components of ‘Blue Moon’ flower and 188 components were identified in solvent extracts. Among them, geraniol, nerol, citronellol, 1,3‐dimethoxy‐5‐methylbenzene and dihydro‐β‐ionol were identified as the main odour components. On the other hand, in ‘Blue Perfume’, 165 components were identified in the headspace volatile components and 150 components were identified in solvent extracts. Among them, geraniol, nerol, citronellol, neral, and geranial were identified as the major odour compounds. From both rose flowers, three components were newly identified: 2‐isopropyl‐4‐methylthiazole, (Z)‐cyclododec‐9‐enolide (yuzu lactone), and methyl cis‐(Z)‐jasmonate. 2‐Isopropyl‐4‐methylthiazole and methyl cis‐(Z)‐jasmonate were identified in both of the headspace components and solvent extracts of the two types of rose flower, and then yuzu lactone was identified only in solvent extracts as the one of the minor components. Several components identified in both flowers have asymmetric carbon atoms in their molecules, leading us to analyse their chirality. For the first time, the enantiomer ratios of linalool, (E)‐nerolidol, theaspiranes and dihydro‐β‐ionol could be assigned by multi‐dimensional gas chromatography–mass spectrometry. The results were as follows in both rose flowers. The ratio of the (S)‐enantiomer vs. the (R)‐enantiomer of linalool was 8:92. Only the (S)‐enantiomer was detected for (E)‐nerolidol and dihydro‐β‐ionol. The ratios of the (2R,5R)‐enantiomer vs. the (2S,5S)‐enantiomer in theaspirane A and the (2R,5S)‐enantiomer vs. the (2S,5R)‐enantiomer in theaspirane B were about 4:96. Copyright © 2013 John Wiley & Sons, Ltd.

Drying Effects on Major Volatile and Phenolic Components of Achillea filipendulina Lam

Several drying methods including freeze drying (FD), air drying (AD), and blanched or unblanched vacuum microwave drying (BVMD and UVMD) were applied to fresh flowers or leaves of Achillea filipendulina “Gold Plate”. The major headspace volatile components of fresh and dried samples were determined by capillary gas chromatography/mass spectrometry (GC-MS). Spectrophotometric changes of total phenolics (TP) and tartaric esters (TE) in the samples were measured in their ethanolic extraction (80 % v/v). Hunterlab method was used for color determination of dried samples. VMD was the fastest among methods. Drying treatments affected the volatiles in both leaves and flowers and by using analysis of variances followed by Tukey’s pairwise comparison test, significant (p < 0.5) changes for the contents of TP and TE in dried samples was observed. However, either total volatile components or TP and TE were more concentrated in leaves compared to flowers in all treatments as well as fresh tissues. Hunterlab values revealed that FDflowers and leaves had the least darkened samples and followed by unblanched VMD treatment. Among the treatments, freeze drying method showed the best for aroma volatiles and phenolics retention, particularly, for dried leaves.

Analysis of Aroma and Phenolic Components of Selected Achillea Species

Dried flowers and leaves of four different Achillea species grown wild in several provinces of Iran, including one species collected from three different locations of Isfahan province were analyzed for the headspace volatile components, total phenolics (TP) and tartaric esters (TE). Capillary gas chromatography/mass spectrometry (GC/MS) combined with a purge and trap method was used for quantification of aroma components. Over 70 compounds were determined in the samples. Flower samples from all species contained 2-methyl butanal, alpha-pinene, alpha-thujene, camphene, hexanal, beta-pinene and 1,8-cineole; however, the major constituents of the aerial parts were determined as alpha-pinene, camphene, DL-limonene and 1,8-cineole. The largest number of aroma components were found in Achillea tenuifolia Lam. and Achillea millefolium L. In all species, except A. millefolium, the leaves contained more TP and TE than flowers. However, A. wilhelmsii from Semirom in Isfahan province showed the highest values for TP and TE.

Headspace volatile components of smoked swordfish ( Xiphias gladius) and cod ( Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry

A study of the headspace of smoked swordfish and cod was carried out by means of Solid Phase Microextraction followed by gas chromatography–mass spectrometry. The headspace of both smoked fish species contains ketones, aldehydes, alcohols, acids, esters, hydrocarbons, ethers, nitrogen derivatives, phenol, guaiacol, and syringol derivatives, as well as some chlorinated contaminants. The differences found between the headspace of both smoked fish are basically due both to a higher proportion of smoke components in cod than in swordfish, and to specific fish components being present or absent in each fish sample. The high proportion of syringol in both fish samples indicates that smoking was carried out using hardwood. Some smoke components were not detected in the headspace of these smoked fish samples.

Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique

AbstractThe headspace volatile components of the juice of cashew apples from a commercial Brazilian dwarf genotype were separated by high‐resolution gas chromatography and identified by GC/MS. Five judges evaluated the GC effluents using the Osme technique in order to determine the importance of each compound to the characteristic cashew aroma. Esters methyl 3‐methyl butanoate, ethyl 3‐methyl butanoate, methyl butanoate, ethyl butanoate, ethyl trans‐2‐butenoate and methyl 3‐methyl pentanoate were important to the sweet, fruity and cashew‐like aroma. Cis‐3‐hexenol, hexanal and 2‐methyl‐2‐pentenal presented different green notes. In spite of the flame ionisation detector being unable to detect sulphur compounds, the olfactometric analysis revealed chromatographic regions where sulphur‐like odours were perceived by the Osme sensory panel. The most intense unpleasant odour was due to 2‐methyl butanoic acid, which was described as very stinky. The sensory panel showed good olfactory sensitivity and reproducibility. Sensory and instrumental data correlation allowed a greater understanding of the role of several volatile compounds in the sensory quality of the juice. Copyright © 2003 Society of Chemical Industry

Aroma components of cooked tail meat of American lobster (Homarus americanus).

Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extraction-high vacuum distillation and vacuum steam distillation-solvent extraction, whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were detected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedione (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), were identified as predominant odorants by all four isolation methods. The highly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfide (canned corn) were detected by headspace methods only. These eight odorants along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat.

Volatile components of roots, stems, leaves, and flowers of Echinacea species.

The headspace volatile components of roots, stems, leaves, and flowers of Echinacea angustifolia,E. pallida, and E. purpurea were analyzed by capillary gas chromatography/mass spectrometry (GC/MS). Over 70 compounds were identified in the samples. All plant tissues, irrespective of the species, contain acetaldehyde, dimethyl sulfide, camphene, hexanal, beta-pinene, and limonene. The main headspace constituents of the aerial parts of the plant are beta-myrcene, alpha-pinene, limonene, camphene, beta-pinene, trans-ocimene, 3-hexen-1-ol, and 2-methyl-4-pentenal. The major headspace components of root tissue are alpha-phellandrene (present only in the roots of E. purpurea and E.angustifolia), dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, 2-methylpropanal, acetaldehyde, camphene, 2-propanal, and limonene. Aldehydes, particularly butanals and propanals, make up 41-57% of the headspace of root tissue, 19-29% of the headspace of the leaf tissue, and only 6-14% of the headspace of flower and stem tissues. Terpenoids including alpha- and beta-pinene, beta-myrcene, ocimene, limonene, camphene, and terpinene make up 81-91% of the headspace of flowers and stems, 46-58% of the headspace of the leaf tissue, and only 6-21% of the roots. Of the 70 compounds identified, >50 are reported in Echinacea for the first time.

Changes In Composition of Volatile Compounds in High Pressure Treated Peach

The headspace volatile components of high pressure treated (400 MPa, 20 o C, 10 min) white peach (Prunus percica L. cv. Shimizu) were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and compared with headspace volatiles of ripe intact peach, crushed peach, and heat-treated peach. To examine the flavor quality, the high pressure treated peaches packed in pouches were stored at 25 and 40 o C for various periods and analyzed by GC-MS. The enzymical formation of benzaldehyde, C 6 aldehydes, and alcohols by disruption of the fruit tissues was observed in the high pressure treated fruit and crushed fruit. The influence of high-pressure treatment for β-glucosidase activity related to formation of glycosidically bound volatiles was examined

Changes of headspace volatile components of soybeans during roasting.

Soybeans were roasted at 200°C for 10, 20 and 30 min, and their headspace volatiles trapped by Tenax GC were analyzed by gas chromatography and gas chromatography-mass spectrometry and compared with those of raw soybeans.Fifty compounds were identified, and the quantity of important compounds for beany flavor, such as hexanal and 1-hexanol, decreased with longer roasting. However, the decrease was not remarkable, especially between 10 and 20 min roasting (in other words between 110 and 150°C), while pyrazines, furans and pyrrole were newly formed in this period and increased with roasting. Judging from the results on sensory evaluation, it is evident that the flavor changed from a beany note to a more desirable note at between 10 and 20 min roasting. These three findings suggest that the roasted flavor masked the beany flavor.