Simultaneous Distillation And Extraction Research Articles

Chemical Composition of Piper nigrum L. Cultivar Guajarina Essential Oils and Their Biological Activity.

The essential oils and aroma derived from the leaves (L), stems (St), and spikes (s) of Piper nigrum L. cv. Guajarina were extracted; the essential oils were extracted using hydrodistillation (HD), and steam distillation (SD), and the aroma was obtained by simultaneous distillation and extraction (SDE). Chemical constituents were identified and quantified using GC/MS and GC-FID. Preliminary biological activity was assessed by determining the toxicity against Artemia salina Leach larvae, calculating mortality rates, and determining lethal concentration values (LC50). The predominant compounds in essential oil samples included α-pinene (0-5.6%), β-pinene (0-22.7%), limonene (0-19.3%), 35 linalool (0-5.3%), δ-elemene (0-10.1%), β-caryophyllene (0.5-21.9%), γ-elemene (7.5-33.9%), and curzerene (6.9-31.7%). Multivariate analysis, employing principal component analysis (PCA) and hierarchical cluster analysis (HCA), revealed three groups among the identified classes and two groups among individual compounds. The highest antioxidant activity was found for essential oils derived from the leaves (167.9 41 mg TE mL-1). Larvicidal potential against A. salina was observed in essential oils obtained from the leaves (LC50 6.40 μg mL-1) and spikes (LC50 6.44 μg mL-1). The in silico studies demonstrated that the main compounds can interact with acetylcholinesterase, thus showing the potential molecular interaction responsible for the toxicity of the essential oil in A. salina.

Effect of different drying methods and conditions on drying performance and volatile retention of Backhousia citriodora (lemon myrtle) leaves

The effect of different drying methods i.e., oven (OD), vacuum (VD), and heat pump assisted (HPD) drying on lemon myrtle leaf (LML) as well as the retention of volatiles in the dried product was investigated. Following a constant rate period, each method entered the falling rate period, whereby drying was governed by internal diffusion. The moisture diffusivity (Deff), calculated using Fick’s second law, was found to fall in the range of 8.07 × 10-10 to 4.35 × 10-9 m2/s across the varying drying methods and conditions. The activation energy (Ea), calculated using the Arrhenius equation, was 13.42, 45.41, and 72.85 kJ/mol for HPD, VD, and OD, respectively. Essential oils (EO) were obtained from dried LML through the simultaneous distillation and extraction (SDE) method, and thereafter, the EO was analysed using gas chromatography-mass spectrometry (GC-MS). Citral, an important volatile in LML, was among the EO components identified. Commonly found in its cis- and trans- forms, citral retention differed between the drying methods. The highest retention of volatiles was observed in the HPD method, followed by VD and OD. As high citral content is indicative of successful post-harvest processing, and given its ability to retain such volatiles in dried LML, HPD is therefore the most suitable drying method for LML drying. HPD can also be applied for the preservation of various agricultural products especially heat-sensitive herbs. The waste heat recovery ability attracts agropreneurs’ attention on adapting HPD into their industry. The versatile feature of this controlled dryer not only ensures good quality herb products, but is also economical, efficient, and time-saving.

GC‐MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter “Jiaozi” from different regions

The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatography-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid were the main volatiles of JSBs. Principal component analysis exhibited that the volatiles of JSBs from Nanyang City, Xi'an City, and Zhumadian City was negatively correlated to that of other five JSB samples. Cluster analysis demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. Practical applications From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter “Jiaozi.” SDE/GC-MS was suitable for the analysis of JSBs volatile composition. The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. The volatile components of steamed breads in North China and South China were different, which reflected the difference in dietary habit in the southern and northern areas of China.

Simultaneous nitrogen-blow distillation extraction: A novel approach for aroma extraction of white tea

In the present work, a simple and efficient method for distillation and simultaneous extraction of essential oils from white tea, called simultaneous nitrogen-blow distillation extraction (SNDE), was developed using nitrogen-blow extraction equipment. The effect of SNDE on compounds and characteristic of white tea extract were investigated in comparison with simultaneous distillation and extraction (SDE), and the extraction conditions of SNDE were optimized by response surface methodology (RSM). Volatile compounds of white teas were extracted using SNDE and SDE, and analyzed with gas-chromatography-mass spectrometry (GC-MS). Quantitative descriptive analysis of white tea extract aroma showed that in SNDE, sweet, roasted and woody aroma were significantly declined compared with SDE; whereas grassy green and pekoe aroma were more similar to the sensory profile based on sensory evaluation method. Aroma metabolites analysis showed that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. The present work demonstrated that SNDE is an effective tool for the extraction and analysis of white tea volatile, which could truly reflect the quality characteristics of sensory aroma.

HS-SPME and SDE combined with GC–MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC–MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs ≥ 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization.

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results demonstrated that 61 volatile compounds were identified totally in samples, of which 15 were confirmed as potent aroma compounds with odor active values (OAVs) >1. The 15 potent aroma compounds were ethanol, 1-butanol, 1-pentanol, 1-hexanol, heptanol, 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, nonanal, (E)-2-heptenal, benzaldehyde, (E, E)-2,4-decadienal, 2-pentylfuran and naphthalene. The SDE method had better linearity with coefficients of determination (R2) equal to or higher than 0.9991. Furthermore, the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME. This work provides reference method and parameters for future research on the flavor of JSB for commercial products.

Essential oil profile in relation to geographic origin and plant organ of Satureja kitaibelii Wierzb. ex Heuff.

Satureja kitaibelii is an endemic aromatic herb used in ethnomedicine for treatment of bronchitis or cough, urinary and digestive disorders, but also as a stimulant, stomachic, carminative, expectorant, anti-catarrhal, astringent and aphrodisiac. Recent investigations also show potential anticancer activity. The aim of this study was to investigate the effects of the geographic origin and the plant organs (leaves and flowers) on the essential oil profile of S. kitaibelii. Forty-five individuals from three populations were studied, and their individual essential oils (EOs) were extracted using simultaneous distillation and extraction (SDE) and analysed using gas chromatography coupled to mass spectrometry. The essential oil composition is characterised by the domination of monoterpenes (52.5–84.9%), followed by sesquiterpenes (10.9–36.0%). Analyses showed that EO profile varied considerably from one location to another. The dominant component in population Djerdap was p-cymene (21.9%), while linalool (22.2%) and p-cymene (16.9%) dominated EO of individuals from population Poganovo. Also, in the latter population, two chemotypes were observed. Population Temšica EO profile was characterized by the presence of several co-dominant components with similar content (between 5 and 12%). Highest EO variability was observed in population Poganovo, while the lowest was in population Temšica. The essential oil profiles showed differentiation between populations in agreement with the spatial distribution. To better assess the contribution of each plant part in essential oil profile, individual parts (leaves, calyx, and corolla) and whole aerial parts of the plant were analysed from a random individual. Results showed differences between EO profiles of plant parts and whole plant (herba). Furthermore, the chemical composition of herba depends on the quantity of each plant part (leaves, calyces and corollas). Profile of essential oil also varied within the plant. Sesquiterpenes dominated the essential oil from flower parts, while monoterpenes dominated in the essential oil of leaves and aerial parts of the plant.

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry.

Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935–2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.

In vitro propagation of a carvacrol-producing type of Lippia origanoides Kunth: A promising oregano-like herb

In vitro culture techniques are sustainable alternatives to the large-scale production of economically important plant species. Lippia origanoides Kunth (Verbenaceae) is an essential oil-producing species that is used for medicinal purposes and as a spice. The plant has been recently classified into five different chemical types, two of which are rich sources of carvacrol and thymol. Carvacrol has been associated with the oregano scent; thus, species bearing carvacrol-rich essential oils are considered to be economically important due to their potential use as an ingredient in food, cosmetics and pharmaceutical industries. In this work, we evaluated the effects of different plant growth regulators (PGRs) on the in vitro development and volatile composition of L. origanoides. In vitro cultures were maintained in an Murashige and Skoog (MS) basic medium without supplementation with growth regulators or with different concentrations of cytokinins (kinetin and 6-benzylaminopurine) and auxin (indole-3-acetic acid). Volatiles were obtained by simultaneous distillation and extraction (SDE) and were analyzed by gas chromatography (GC) and by gas chromatography coupled to mass spectrometry (GC–MS). Plants that had been developed in a medium supplemented with PGRs presented changes in their chemical profile, but carvacrol and thymol relative percent contents were increased with no PGRs. The major compounds found in the volatile fractions: myrcene (1.3–5.1%), p-cymene (5.7–20.0%), γ-terpinene (4.3–10.6%), linalool (2.5–4.8%), thymol (5.3–10.7%), carvacrol (29.7–45.5%) and (E)-caryophyllene (2.5–5.1%). MS + 4.6 μM of kinetin (KIN) significantly influenced the development of L. origanoides in an in vitro culture, which resulted in plants with high shoot length, fresh/dry biomass and increased rhizogenesis. The results showed that in vitro culture is an important and useful biotechnological tool for the optimization of terpene synthesis.

Biological Activities and Chemical Compositions of Volatile Oil and Essential Oil from the Leaves of Blumea balsamifera

A modified hydrodistillation was designed to isolate essential oil (EO) from the leaves of Blumea balsamifera (L.) DC. cultivated in Luodian County, China. Meanwhile, hydrodistillation-solvent extraction (HDSE) and simultaneous distillation and extraction (SDE) were used to collect volatile oils of Luodian B. balsamifera. Chemical compositions, antioxidant and antimicrobial activities of volatile oil and EO of Luodian B. balsamifera were investigated. GC-MS and GC-FID analysis showed that caryophyllene, xanthoxylin, γ-eudesmol, α-cubenene were the main compounds of EO. In the tests of antioxidant and antimicrobial capabilities, the antioxidant activity of EO was better than the other two volatile oils, and EO had high antioxidant activity in DPPH free radical scavenging test (IC50: 28.22 g/L), β-carotene bleaching inhibition test (IC50: 3.27 g/L), and thiobarbituric acid reactive species assay. EO exhibited favourable antifungal activity (MIC: 62.5–250 μg/mL), and showed antibacterial activity against Staphylococcus aureus (MIC: 2000 μg/ mL). Essential oil of B. balsamifera leaves has potential as antiseptic and antioxidant.

Anemia tomentosa var. anthriscifolia in vitro culture: sporophyte development and volatile compound profile of an aromatic fern

Anemia tomentosa var. anthriscifolia is an aromatic fern with a pleasant woody aroma and antimycobacterial activity. In this paper, we describe for the first time its spore-derived gametophyte development and the effect of indole-3-acetic acid and jasmonic acid on in vitro gametophyte/sporophyte development, as well as volatile compound production. Volatiles were obtained by simultaneous distillation and extraction (SDE) and analyzed by high resolution gas chromatography coupled with mass spectrometry. Spore-derived gametophytes were able to develop into sporophytes independently of the media culture composition, even when no plant growth regulator was added. Fifty different substances were detected in all in vitro A. tomentosa SDE extracts, while 20 were detected in the wild SDE plant extract. Monoterpenes were more prevalent (69.8–89.8%) than sesquiterpenes (9.4–28.7%) in in vitro plants, while sesquiterpenes represent 97.5% of the volatiles produced by the wild-grown plants. The major monoterpene components in in vitro plants were α-pinene (9.3–24.3%), trans-pinocarveol (20.6–27.9%), pinocarvone (15.4–25.1%) and myrtenyl acetate (6.4–12.3%). The triquinane sesquiterpenes silphiperfol-6-ene (0.6–2.9%), α-guaiene (0.5–2.5%), β-barbatene (1.1–3.9%) and 9-epi-presilphiperfolan-1-ol (2.5–5.6%) represent the most abundant sesquiterpenes. The changes in the monoterpene/sesquiterpene rates between micropropagated and wild plants are not related to the presence of JA or IAA in the media culture. Further studies are still needed to obtain a complete understanding of the factors leading to these results, which could be related to differences in the irradiance levels of in vitro plants versus those from a wild environment, as well as the developmental stage of the plants. This is the first report of the use of plant growth regulators on Anemia tomentosa in vitro culture development and their effects on volatile profiles.

红条茶加工中香气物质的动态变化

以桃源大叶种茶鲜叶为原料，按照经典红条茶加工工艺将其加工成红条茶，采用同时蒸馏萃取法(SDE)制备精油及GC-MS分析方法，研究其加工过程中香气物质的动态变化，以期为高香红条茶的加工提供参考。结果表明，加工成的红条茶共有110种香气组分，相对含量较高有22种，其中醇类9种，脂肪酸类3种，醛类5种，脂类3种，酮类2种；萎凋期间，醇类、脂类香气组分的相对含量逐渐增加，醛类、酮类、烃类、酸类香气组分的相对含量则逐渐下降；揉捻期间，醇类、酯类、醛类、酮类香气组分的相对含量递增，酸类、烃类香气组分的相对含量下降；发酵期间，醇类、醛类、酮类香气组分的相对含量持续增加，而酯类香气组分的相对含量先增后降，烃类和酸类香气组分的相对含量小幅下降；干燥期间，各类香气物质相对含量均下降。总体而言，从萎凋开始到发酵中后期，红条茶特征香气组分的相对含量呈逐渐增加趋势，而从发酵后期至干燥结束则呈逐渐降低趋势，在生产实际中，可通过适当延长萎凋时间、缩短发酵后期时间及干燥时间，有利于加工高香红条茶。 The black tea processed with traditional technology by Taoyuan leaves was used as the research object, and the aroma components were analyzed by simultaneous distillation and extraction (SDE) combining GC-MS technique, which provided reference for the processing of high-aroma black tea. The results show that the differences of aroma components of black tea were studied by chemical analysis. 110 species of aroma components were detected by GC-MS in totally, and 22 of them were high in content, including 9 types of alcohols, 3 types of fatty acids, 5 types of aldehydes, 3 types of lipids and 2 types of ketones. During the withering period, the relative content of alcohols and lipids increased gradually. The relative content of aldehydes, ketones, hydrocarbons and acids gradually decreased. The relative content of alcohols, lipids, aldehydes, and ketones showed an increasing trend during the period of rolling, and the relative content of acids and hydrocarbons decreased. During the fermentation period, the relative content of alcohols, aldehydes and ketones continued to increase, and the relative content of lipids was first increased and then decreased by the end of fermentation, and the relative content of hydrocarbons and acids decreased slightly. During the drying period, the relative content of all kinds of substances is decreased. As whole, from the beginning of the withering to the middle and late of fermentation, the relative content of characteristic aroma of black tea gradually increased, and then decreased from the later stage of fermentation to the end of drying. In the production, it is conducive to the processing of high-aroma black tea by moderately prolonging the withering time, shortening the time of late fermentation and drying.

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

Natto is a kind of traditional fermentation food. Organic soybean of china northeast was selected as the material to produce natto according to the condition optimized before. Four extraction methods (SAFE (solvent-assisted flavor evaporation), SDE (simultaneous distillation and extraction), SPME (solid phase microextraction), and DHS (dynamic headspace sampling)) were applied to extract the volatile compounds of natto. Aroma compounds were separated and analyzed with gas chromatography-olfactometry-mass spectrometry (GC-MS/O) of DB-5 and DB-Wax capillary columns. Seventy-seven compounds were identified by four extraction methods. Among them, 42, 23, 31, and 36 compounds were identified by SPME, DHS, SDE, and SAFE, respectively. SAFE and SDE had a better extraction effect on ester, ether, and aromatic compounds, while SPME and DHS could extract ketone, acid, and pyrazine compounds effectively. SPME was fit for the extraction of natto aroma compounds. These compounds included 14 ketones, 9 alcohols, 4 aldehydes, 6 acids, 4 sulfur compounds, 5 esters, 8 pyrazines, 19 aromatics, and 8 others. Fourteen compounds were identified as key aroma compounds in natto, including 2,3-butanedione, 5-methyl-2-hexanone, 3-hydroxy-2-butanone, 2-nonanone, furaldehyde, acetic acid, 2-ethyl butyric acid, ethyl acetate, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3,5-dimethyl-2-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-methyl-6-ethylpyrazine, and benzaldehyde. Pyrazine was the important aroma compound with the high FD (flavor dilution) value in natto.

Volatile Flavor Components in Black Teas of Malaysia and Indonesia

The flavor compounds in two kinds of black tea (sample A: Malaysia, sample B: Indonesia) were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-eight and forty-seven compounds were isolated in samples A and B, respectively. The top 10 compounds in terms of the peak area % in sample A were (E)-2-hexenal (10.33%), linalool (4.96%), β-ionone (4.25%), hexanal (4.01%), methyl salicylate (3.25%), linalool oxide Ⅱ (2.51%), limonene (2.39%), phenyl acetaldehyde (2.25%), benzaldehyde (1.75%) and α-ionone (1.43%). The top 10 compounds in terms of the peak area % in sample B were (E)-2-hexenal (7.05%), lilial (4.91%), methyl salicylate (4.68%), linalool (4.04%), hexanal (3.88%), δ-cadinene (3.70%), β-ionone (3.15%), phenyl acetaldehyde (2.66%), linalool oxide 1 (2.59%) and benzaldehyde (2.52%).

EVALUATION OF SDE, SFE AND SPME/GC-MS FOR EXTRACTION AND DETERMINATION OF AROMA COMPOUNDS FROM VILCABAMBA - ECUADORIAN ROASTED COFFEE

The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simultaneous distillation and extraction (SDE) for isolation of flavor compounds from roasted ground coffee (Coffea arabica L. var. Typica) of Vilcabamba (Ecuador). Identification and characterization of volatile compounds were achieved using gas chromatography / mass spectrometry (GC-MS). Analysis of variance and principal components analysis was done. For the SPME method the coating material affect the amount and concentration of compounds extracted, the DVB/CAR/PDMS coating provided the most representative aroma extract (44 compounds were identified). The SCF method allowed extracting a higher amount of compounds and also their identification by GC-MS (72) that SDE (64) and SPME (57), in addition provide higher extractions. The acetic acid, caffeine, furfuryl alcohol, furfural, 5-methylfurfural, butylated hydroxytoluene and maltol were the compounds with higher concentrations found with SPME and SDE, with SCF were found higher concentration to compounds with high molecular weights (> 194 g mol-1). Preferably SPME-DVB/CAR/PDMS method should be used for a characterization of coffee aroma compounds.

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aroma-active compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64–1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were ( Z )-3-hexenol (cut grass, herbal) and β-sesquiphellandrene (floral) for AYV oil and ( Z )-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aroma-active compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64–1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were (Z)-3-hexenol (cut grass, herbal) and β-sesquiphellandrene (floral) for AYV oil and (Z)-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.

Sensory evaluation and gas chromatography–mass spectrometry (GC‐MS) analysis of the volatile extracts of pummelo (Citrus maxima) peel

ABSTRACTVolatile extracts were prepared from the peel of pummelo by cold pressing (CP), water distillation (WD), simultaneous distillation and extraction (SDE), microwave‐assisted extraction (MAE), ultrasonic‐assisted extraction (UAE) and supercritical CO2 fluid extraction (SFE). They were analysed by sensory evaluation and gas chromatography–mass spectrometry (GC‐MS). The former technique showed that the CP essential oil (CP‐EO), MAE and UAE extracts possessed similar odour profiles to the natural pummelo odour, whereas the SDE extract and WD essential oil (WD‐EO) presented the fermented/overripe and alcohol/pungent notes, and the SFE extract had a sweet note. Although the GC‐MS analyses revealed the six extracts had a certain degree of differences in their compositions, they had similar major volatiles, including limonene (301 476–497 028 µg/ml), β‐myrcene (86 400–230 400 µg/ml), β‐pinene (1370–7129 µg/ml), linalool (1916–4482 µg/ml) and germacrene D (1165–2327 µg/ml). Analyses of odour activity values (OAVs) and cluster analysis revealed the fermented/overripe and alcohol/pungent notes of the SDE extract and WD‐EO were attributed to nerol, geraniol and linalool oxide. The sweet note of the SFE extract was ascribed to citronellal and limonene oxide. Besides, a lack of limonene, neral and geranial resulted in a light green aroma of the SFE extract. This information might be valuable for further development of aromatically desirable products from citrus fruits. Copyright © 2014 John Wiley & Sons, Ltd.