Total Volatile Compounds Research Articles

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

The effect of selected plant additives (couch grass, artichoke, kale, nettle, ground buckwheat husks, broad beans, fenugreek seeds, and extracts of yellow tea and mulberry leaf) on the volatile compounds, color, texture, sensory attributes, polyphenols, and antioxidant properties of triticale crisp bread was studied. The volatile profile of control bread was dominated by lipid oxidation products with hexanal and (E)-2-nonenal predominant. The additives strongly modified the volatile profile of the extruded crisp bread. The greatest differences were recorded in the case of products with artichoke and kale additions, which had respectively about 12 and 8 times higher levels of total volatile compounds than the control crisp bread. The samples containing kale, buckwheat, and fenugreek as well as yellow tea extract characterized high levels of sulfur compounds, with methanethiol predominant. The additives, especially kale, nettle, and artichoke affected the color of the crisp breads, in most cases making them darker. In terms of texture only the crisp bread with addition of buckwheat husk was significantly harder than the control sample. On the basis of sensory evaluation it was stated that among all the additives, the artichoke and fenugreek resulted in dramatic deterioration in the extruded product taste. The used additives also affected the antioxidant properties of triticale crisp bread. The greatest content of total phenolic compounds and the highest antioxidant activity were observed for the bread with yellow tea extract addition (3.5- and 6.5-fold higher, respectively, than in control sample).

Indoor Air Quality of Residential Building Before and After Renovation

Abstract This study investigates the impact of energy renovation on the indoor air quality of an apartment building during the heating season. The study was performed in one residential building before and after its renovation. An evaluation of the indoor air quality was performed using objective measurements and a subjective survey. The concentration of CO2 was measured in the bedrooms, and a sampling of the total volatile compounds (TVOC) was performed in the living rooms of the selected apartments. Higher concentrations of CO2 and TVOC were observed in the residential building after its renovation. The concentrations of CO2, and TVOC in some of the cases exceeded the recommended maximum limits, especially after implementing energy-saving measures on the building. The average air exchange rate was visibly higher before the renovation of the building. The current study indicates that large-scale renovations may reduce the quality of an indoor environment in many apartments, especially in the winter season.

Volatile composition and sensory characteristics of onion powders prepared by convective drying

Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93–32.25µg/g solids. Dipropyl disulfide showed a positive correlation with green sensory attribute perceived by descriptive sensory analysis. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a positive correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion.

Dynamic controlled atmosphere storage suppresses metabolism and enhances volatile concentrations of ‘Galaxy’ apple harvested at three maturity stages

The objective of this study was to assess the interaction between four storage conditions and three maturity stages of ‘Galaxy’ apple at harvest (unripe, ripe and overripe, based on starch pattern index) on its metabolism and volatile concentrations after harvest and 9 months of storage plus 7days of shelf life at 20°C. Storage conditions were: [1] Controlled atmosphere (CA) (1.2kPa O2+2.0kPa CO2); [2] CA+1-methylcyclopropene (1-MCP) (0.625μLL−1); [3] Dynamic controlled atmosphere based on respiratory quotient 1.3 (DCA-RQ 1.3) + 1.2kPa CO2 and [4] DCA-RQ 1.5+1.2kPa CO2. Fruit stored under DCA-RQ 1.5 had higher concentrations of total esters and characteristic aroma volatile compounds in extracted juice. Highest ester concentrations occurred in overripe fruit stored at DCA-RQ 1.3 and DCA-RQ 1.5. 1-MCP application suppressed volatile compound production, not allowing its increment with advanced of the maturity stage and reduced the main esters after storage. DCA-RQ suppressed internal ethylene concentration, ethylene production, and respiration rate, but the low metabolism in fruit stored under DCA-RQ 1.5 did not result in lower volatile compound production.

Difference in volatile profile between pericarp tissue and locular gel in tomato fruit

Aroma, a complex mixture of volatile compounds, plays an important role in the perception and acceptability of tomato products by consumers. Numerous studies have reported volatile profiles in tomatoes based on measurement of the whole fruit or pericarp tissue, however, little is understood regarding the volatile compositions in the inner tissues. The objective of this study was to investigate the differences in volatile profile between pericarp tissue and locular gel in tomato fruit. Based on HS-SPME-GC-MS analysis, totally 42 volatile compounds were detected in FL 47 and Tasti-Lee tomato fruits. Regardless of cultivars, a substantial higher concentration of total volatile compounds was observed in pericarp than that in locular gel, associated with higher levels of aldehydes, hydrocarbons, and nitrogen compounds. Pericarp tissue possessed higher levels of cis-3-hexenal, hexanal, heptanal, octanal, nonanal, cymene, terpinolene, undecane, dodecane, 2-phenylethanol, 6-methyl-5-hepten-2-one, 2-methylbutyl acetate, 1-nitro-pentane, and 1-nitro-2-phenylethane, while the abundances of 2-methylpropanal, butanal, 2-methylbutanal, 2-methyl-2-butenal, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, and 2-butanone were higher in locular gel. Principal component analysis (PCA) and cluster analysis using GC-MS and electronic nose (E-nose) data discriminated the two tissues.

An embellishment that became a mutualism: Inquiries on male bee tibial bouquets and fragrance-producing orchids in Panama and oceanic islands (Apidae: Apinae, Euglossini; Orchidaceae: Epidendroideae)

We used comparative studies to investigate how and why floral and bee fragrances evolve, including courtship odors collected by male Euglossa mixta to form their “tibial bouquet”, on Coiba Island and other Panama forests. Fragrances of four orchid genera, two used extensively by E. mixta – Coryanthes and Mormodes – and two never used, Clowesia and Catasetum – were also analyzed. From among 636 chemicals in 93 male tibiae, 66 were also found in 30 floral head-space samples of orchids, in which 315 total volatile compounds were detected. Geographic variation was noteworthy in E. mixta, but no significant difference was found between mainland and island populations. The aromatic benzenoids methyl salicylate, 2-hydroxy-6-nona-1,3-dienylbenzaldehyde (HNDB), and the monoterpene 1,8 cineole, nearly always occurred. Coryanthes or other orchids produce two of the chemicals, but no source of HNDB is known. No statistical evidence was found of bee preference for orchids with bouquets like those formed in bee hindlegs, yet Coryanthes and Mormodes produced the most monoterpenes and more resembled the bees, when compared to Catasetum and Clowesia. Coiba bee tibial bouquets averaged 56% as diverse as on mainland and Coiba has <50% the euglossine species of nearby mainland, but lacks those most similar to E. mixta, both in phylogeny and tibial bouquet. Coiba’s diverse rain forest should contain many volatiles the bees seek. Because odor collection and production are costly, our findings strengthen hypotheses that odors are used to avoid interspecific reproductive interference. Despite finding large differences in the same orchid species, we do not know whether isolation of between 107 and 104 years produced differentiation. Fragrances seem analogous among orchids and bees, thus may lessen interspecific interference or competition, and promote outcrossing or favor embellishments, via female choice. Such adaptive reasons for fragrance variation within bee or orchid populations remain largely untested.

Characteristics of fermented ewe’s milk product with an increased ratio of natural whey proteins to caseins

The aim of the study was to produce fermented ewe’s milk with an increased ratio of native whey proteins and to characterize selected properties (metabolic activity, mono- and disaccharides, lactic acid and ethanol content, aroma profile, texture, color and sensory properties) of experimental milk and final product. Increasing the ratio of whey proteins to caseins in experimental milk resulted in higher activity of microorganisms belonging to the starter culture used in fermentation and higher content of volatile ketones in total volatile compounds identified during experiment. Increase in the lactic acid content and brightness parameter in fermented milk was observed in product made from experimental milk with modified ratio of whey proteins to caseins. It was concluded that changing the ratio of the main protein fractions in experimental milk differences in the physical and chemical properties of the final product, but these changes did not have a negative influence on sensory properties and product desirability.

Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

AbstractRoasting enhances sensory quality of wild almonds (Amygdalus scoparia). The aim of the study was to evaluate the use of microwaves (480 W for 3 or 4 min) in roasting of wild almonds in comparison with traditional Spanish (165 °C for 20 min) and Iranian (soaking in 20 % NaCl in water for 30 min, drying at 60 °C for 2 h and roasting at 135 °C for 20 min) hot‐air processes. The influence of roasting wild almonds on moisture and oil contents, crispness, fatty acid profile, volatile compounds, and odour intensity was investigated. Roasting causes changes in appearance, texture and flavour, due to dehydration, browning, lipid oxidation, and diverse structural changes. The moisture content and hardness of the samples significantly decreased with all roasting methods. Roasting resulted in higher amounts of characteristics aroma compounds and only microwave roasting increased the oil content. The final recommendation is that microwave roasting at 480 W for 4 min led to roasted almonds of high physicochemical [dark and intense colour (L*44.9, a*8.4, and b*19.6), the highest content of total volatile compounds (132 mg kg−1), 85.2 % of unsaturated fatty acids], and sensory (high intensity of “roasted almond” aroma) quality. Microwaves can be used for roasting wild almond as a quick, safe, and economical method.

Duration of effect of the mouthwash CB12 for the treatment of intra-oral halitosis: a double-blind, randomised, controlled trial

Halitosis occurs in approximately 30% of the adult population and has a negative social and psychological impact on affected individuals. Mouthwashes may be used to prevent unpleasant odour, with long-duration of effect being a desirable attribute. The aim of this study was to assess the long-term efficacy of CB12 (a mixture of 0.3% zinc acetate and 0.025% chlorhexidine) for the treatment of intra-oral halitosis. Thirty-four subjects with confirmed intra-oral halitosis were randomized into a double-blind, controlled, cross-over study to one of 2 groups; (i) CB12–water–water or (ii) water–CB12–CB12. Each group comprised 3 treatments, each given evening and morning (12 h apart) on consecutive study days, with a 5 d washout between treatments. Intra-oral halitosis was assessed objectively by measuring concentrations of hydrogen sulphide, methyl mercaptan, dimethyl sulphide and total volatile sulphur compound (VSC) concentrations and subjectively using organoleptic score (OLS). These were measured at baseline, 12 h after the evening rinse (i.e. 12 h overnight assessment) and 12 h after the daytime rinse (i.e. 12 h day time assessment). CB12 significantly reduced mean hydrogen sulphide, methyl mercaptan, dimethyl sulphide and VSC concentrations, with a duration of effect lasting 12 h, whether assessed overnight (all p ⩽ 0.0003 versus water) or during the day (all p ⩽ 0.0007 versus water). CB12’s effect on OLS was also evident for 12 h overnight (p = 0.0043). CB12 was well-tolerated. In conclusion, CB12 showed a clear and durable effect on intra-oral halitosis which lasted at least 12 h, both during the day and overnight, with consistent effect on both objective and subjective variables.

Effect of photodynamic therapy for the treatment of halitosis in adolescents - a controlled, microbiological, clinical trial.

Halitosis can exert a negative influence on the social relations of adolescents and affect one's self-image. The aim of this study was to evaluate the clinical and microbiological effect of antimicrobial photodynamic therapy (aPDT) on halitosis in adolescents. Forty-six individuals aged 12 to 19 years were randomly allocated: Group 1 - treatment with photodynamic therapy; Group 2 - treatment with a tongue scraper and Group 3 - treatment with a tongue scraper and photodynamic therapy. The count of bacterial colony-forming units per milliliter was used for the microbiological analysis. Statistical analysis involved the Kruskal-Wallis test followed by the Student-Newman-Keuls test. ANOVA was used for the determination of colony-forming units after treatment. The level of significance for all statistical tests was 5% (p < 0.05). After treatment, a statistically significant reduction in total volatile sulfur compounds was found in all groups (p < 0.001), with the largest reduction (median: 0) found in Group 3 (tongue scraper and photodynamic therapy). Moreover, a statistically significant difference was found between treatment with aPDT and a tongue scraper alone (p < 0.001). The present findings demonstrate an option for the treatment of halitosis in adolescents, with an immediate effect and without the mechanical aggression to the toungue. Clinical Trials: NCT02007993.

Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS, GC and chemometrics

SummaryThe aim of this study was to investigate the effect of the refined palm oil addition (20%) on the fatty acid and sterol compositions of refined olive oil or refined soya bean oil and also to investigate the formation of total polar compounds and volatile compounds in these oil blends during fifty successive deep‐frying sessions of potato fries at 180 °C. The blend of refined olive oil and refined palm oil exhibited a higher chemical stability during the frying process than that of refined soya bean oil and refined palm oil. Indeed, the total polar compounds and volatile compounds formed, especially 2,4‐decadienal, were found to be relatively increased in the refined soya bean oil/refined palm oil blend reaching 36.50% and 46.70%, respectively, after fifty deep‐frying sessions. Moreover, the degradation of linoleic acid and β‐sitosterol was significantly (P &lt; 0.05) observed for the refined soya bean oil/refined palm oil blend. The results have proven that the proper blending of monounsaturated refined olive oil with refined palm oil increases its stability and hence improves the quality of such olive oil during frying process.

Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

ObjectiveTo assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. MethodsMicrobial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast), proximate parameters (moisture, fat and protein), colour analysis, texture analysis (texture profile analysis test), volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique) and sensory analysis were evaluated in the dry-cured foal sausages using the standard food analysis techniques. ResultsThe results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. ConclusionsAs a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.

Chemical characterization of polyphenols and volatile fraction of coriander (Coriandrum sativum L.) extracts obtained by subcritical water extraction

In this work, coriander (Coriandrum sativum L.) seeds were extracted by subcritical water extraction (SWE) at different temperature (100–200°C), pressure (30–90bar) and extraction time (10–30min), using Box-Behnken experimental design. Polyphenol compounds in obtained extracts were analyzed by HPLC–MS/MS, and 3,4-dimethoxycinnamic acid was dominant compound with the highest yield (942mg/100g DW) obtained at 100°C, 60bar and 10min. Chemical profile of volatile compounds was determined by GC–MS. Linalool, which is a dominant compound in coriander essential oil, was the most abundant volatile compound in all extracts obtained at 100 and 150°C, however, it almost completely degraded at 200°C. Total extraction yield (Y), polyphenols content (PC) and total volatile compounds (TVC) were response variables in investigated experimental design. Due to satisfactory statistical parameters, applied models for Y and PC represented good approximation of experimental results. Determined SWE conditions which provided maximized PC (1001mg/100g DW) were temperature of 100.5°C, pressure of 87.6bar and extraction time of 10min. Even though, TVC could not be optimized by RSM due to disagreement between observed results and second-order polynomial model, it is concluded that essential oil and polyphenol compounds could be co-extracted with a good yield at optimal conditions for PC, as the highest TVC was obtained at 100°C, 60bar and 10min.

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacon” (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control “lacons” (1164 AU_10 6 ·g-1dry matter) than in “lacons” from formulations II, III and IV (817-891 AUx10 6 ·g -1 dry matter). The “lacons” from formulation I showed the highest amounts of aldehydes. The “lacons” from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of “lacon”.

The use of porcine digestible peptides and their continuity effect in nursery pigs.

A total of 552 entire male and female nursery pigs were selected to be used in 2 different experiments that aimed to study if milk ingredients can be replaced by highly preferred protein sources (Exp. 1) and if pre- and postnatal exposure of those protein ingredients through the maternal diet may increase pig performance (Exp. 2). In Exp. 1, 240 pigs were separated after weaning (28 d) into 2 groups depending on the presence of lactose in their diets. Pigs ( =120) fed diets with the precence of lactose (lactose +) were given prestarter (0-14 d) and starter (15-33 d) diets with 142 and 50 g/kg of sweet milk whey, respectively; the lactose-free group ( = 120) was offered an isoenergetic diet with 20 g/kg of porcine-digestible peptides (PDP; Palbio 62SP; Bioibérica S.A., Palafolls, Spain) and wheat replacing sweet milk whey. Choice and 1-feeder tests were performed in another group of animals ( = 72) to evaluate the preference and acceptance for both diets. Pigs preferred ( = 0.039) the lactose+ over the lactose-free diet after a 30-min choice test and consumed more ( = 0.001) lactose+ than lactose-free diet in a 1-feeder test. However, no difference ( > 0.467) in performance was observed between groups for the entire nursery period. In Exp. 2, 120 animals were obtained from sows that, during late gestation (14 d) and lactation (28 d), were fed diets containing 20 g/kg of PDP and another 120 animals were obtained from sows fed an isoenergetic diet without PDP inclusion. Placenta samples were collected at farrowing to assess the volatile compounds present in the placental fluid of sows. After weaning, all pigs received a feed containing 20 g/kg of PDP in the prestarter and starter diets. A principal components analysis of the total volatile compounds showed the exclusive presence of sulfur-containing compounds and a higher presence of terpene compounds in the placental fluid of PDP-supplemented sows. In addition, pigs coming from sows fed diets supplemented with PDP tended to show a higher ADFI ( = 0.07) and ADG ( = 0.06) than did pigs coming from control sows during the 15 to 33 d after-weaning period. These results suggest that dietary incorporation of sweet milk whey may be replaced by a specific protein source without affecting performance of pigs after weaning. However, more experiments are needed to elucidate the mechanism for the sow's diets' influence over pig's performance.

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp

ABSTRACTEffects of various heat pump drying parameters (temperature, air velocity, bypass air ratio, and drying time) on the volatile compounds in silver carp (Hypophthalmichthys molitrix) were studied. These parameters determined the drying rate and influenced the formation of the volatile flavor compounds. High temperatures strongly promoted the volatile flavor compounds’ formation. Temperature increase from 5 to 35°C induced increase in the total various volatile compounds (including alcohols, aldehydes, ketones, and acids) content, total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS). However, high temperatures (> 35°C) led to many unpleasant volatile odors. Increase in the air velocity (0.35–1.65 m s−1) and bypass ratio (0.2:1.0) led to increases in the volatile compound contents but decreases in the TVB-N and TBARS values. The TVB-N content was the lowest in all the samples when the bypass air ratio value was 0.6. The drying time had negative effects both on the generation of volatile flavor compounds and TVB-N and TBARS. We found that the optimal temperature, velocity, bypass ratio, and time for our process were 20°C, 1.65 m s−1, 0.6, and 36 h, respectively.

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

In the present study, five different grapes varieties grown in Turkey were comprehensively characterized in terms of physicochemical properties, total bioactive content, antiradical activity, and volatile sugar compounds. Thermal degradation kinetics of anthocyanin in the selected grape varieties were also analyzed. All the bioactive compounds and antiradical activity varied depending on variety and grape part (skin, pulp, or seed). Higher amounts of total phenolics, total flavonoids, anthocyanin, and antiradical capacity were obtained from seeds. Fifty-nine volatile compounds were observed in the grape varieties. Terpenoid compounds were determined to be the predominant aroma compounds, of which limonene and citral had the highest content, with values ranging from 46.269% to 77.209% and from 3.327% to 12.371%, respectively. The half-life period of anthocyanin degradation in grapes with a temperature range of 60 to 90 °C ranged from 3.51 to 34.65, 3.26 to 35.50, 2.76 to 40.77, and 3.02 to 43.31 for Antep Karasi, Efes, Kara Dimrit, and Cardinal Red, respectively. Efes and Cardinal had the greatest amount of bioactive compounds among the grape varieties.

Reversible Second Order Kinetics of Sorption-Desorption of Cr(VI) Ion on Activated Carbon from Palm Empty Fruit Bunches

Activated carbon (AC) from palm empty fruit bunches has been prepared, and this material was then used to adsorb Cr(VI) from a solution. Characterization of the AC was conducted by detection of its functional groups, determination of total volatile compounds (VC) content and its iodine number. Study on sorption-desorption kinetics was conducted by comparing results of evaluations of several models with proposed reversible second order model using the data produced in this work. Results of the works showed that the AC had similar characters compared with the AC produced by previous researchers. Application of the kinetics models on sorption Cr(VI) onto the AC showed that nearly all of the models gave a good linearity. However, only the proposed model had a good relation with Langmuir isotherm, with respectively sorption (ks) and desorption (kd) constants were 5.75 x 10-4 L.mg‑1.min-1 and 2.20 x 10-3 min-1; maximum sorption capacity, qm = 20.00 mg.g-1; and equilibrium constant, K from kinetics experiment (0.261 L.mg-1) was comparable with the result from the isotherm experiment (0.269 L.mg-1). Hence, using this model, kinetics and Langmuir parameters can probably be determined from a single kinetics data experiment.