Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang, Hao; Chen, Haiming; Wang, Wenzhu; Jiao, Wenxiao; Chen, Wenxue; Zhong, Qiuping; Yun, Yong‐Huan

doi:10.3390/foods9030347

Cited by 30 publications

(20 citation statements)

References 42 publications

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“…Analytical chemistry, and particularly gas-chromatography with head space solid-phase microextraction (HS-SPME-GC), is a suitable approach for the analysis of VOCs in food matrices, mainly due to its simplicity, reproducibility, selectivity, and sensitivity [30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

et al. 2020

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The aromatic profile of apples constitutes important information for the characterization and description of local products. Apple flavor is determined by perception in mouth and aroma; while the first is mainly defined by sugars and organic acids, aroma is a complex mixture of many volatile organic compounds (VOCs) whose composition is often specific to the variety. Headspace-solid phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) allows for the detection of detailed information of volatile constituents. In this study, eleven apple varieties (Braeburn, Fuji, Gala, Golden Delicious, Coop 39-Crimson Crisp®, Dalinette-Choupette®, Fujion, CIV323-Isaaq®, Coop43-Juliet®, SQ159-Natyra®, UEB32642-Opal®) grown in two pedoclimatic locations at different altitudes in South Tyrol (Italy) (ca. 225 m and ca. 650 m a.s.l.) were investigated. Thirty-eight VOCs were identified and combined with sensory analysis results (from 11 trained panelist) to characterize the aroma of new and standard apple varieties with a special focus on pedoclimatic location differences. The study shows strong diversification of the varieties based on their VOC profiles and sensory attributes, as expected. Moreover, investigating how the pedoclimatic location at different altitudes can influence the apple aroma profile, we identified twelve VOCs involved in these differences and provided a deeper investigation on how different altitudes can influence the apple aroma composition and perceptions combining the analytical and sensory parameters.

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Section: Introductionmentioning

confidence: 99%

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

et al. 2020

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“…The dehydration of apple pomace is a methodology able to preserve this byproduct. In addition, free sugars at high temperature are known to caramelize and provide pleasant flavors [38]. It is possible that this procedure could provide a way to valuate volatile compounds derived from apple pomace.…”

Section: Volatile Composition Of Apple Pomace Hydrodistillatementioning

confidence: 99%

Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients

et al. 2021

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Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of the same Aroma Index. Apple pomace was also used to produce a hydrodistillate. Contrary to the apple aroma, apple pomace hydrodistillate was unpleasant, reflected in a different volatile composition. Although no additional aroma fraction could be obtained from this wet byproduct, when dried, apple pomace presented 15 volatile compounds with toasted, caramel, sweet, and green notes. The infusions prepared with the dried apple pomace exhibited 25 volatile compounds with a very pleasant (fruity, apple-like, citrus, and spicy notes) and intense aroma. The addition of sugar changed the volatile profile, providing a less intense flavor, with almond, caramel, and sweet notes. These results show that apple aroma and pomace are high-quality flavoring agents with high potential of valuation as food ingredients.

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“…Dalam produksi produk absorbent bau tidak sedap serta pengharum natrual, aroma sebagai indikator sensorik memegang peran kunci dalam mengevaluasi kualitas produk serta sebagai marker dari produk tersebut. Dari sudut pandang industri, prosedur yang efisien diperlukan untuk mengontrol kualitas dari produk yang dihasilkan [24]. Oleh karena itu, sangat penting untuk mengeksplorasi keberadaan senyawa dengan aroma khas pada produk selama proses produksi.…”

Section: Pendahuluanunclassified

Identifikasi Komponen Volatile Kulit Ari Biji Kopi (Coffea robusta) Guna Optimalisasi Kebermanfaatan

Nugraha¹

2020

jfu

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Bau dapat dibedakan menjadi dua yaitu bau enak dan tidak sedap, bau yang tidak diharapkan tentunya bau tidak sedap, yang dapat memberikan dampak buruk yaitu terganggunya penciuman dan bersifat menyesakkan. Bau yang tidak sedap dapat berasal dari tempat lembab.Tingginya kekayaan hayati di Indonesia, memiliki peluang besar untuk memanfaatkannya sebagai produk pewangi alami. Salah satu produk pewangi dan penyerap bau tidak sedap (absorbent) yaitu memanfaatkan biji kopi robusta (Coffea robusta). Salah satu komponen biji kopi robusta yang jarang dimanfaatkan yaitu kulit ari kopi yang didapatkan saat proses sangrai. Seluruh komponen biji kopi terbukti memiliki kandungan volatile yang tinggi dan beragam, melihat kulit ari kopi yang jarang dimanfaatkan, maka dilakukan ekstraksi minyak atsiri dari kulit ari kopi robusta dengan pelarut metanol. Analisis minyak atsiri yang digunakan yaitu dengan metode GC-MS, menyatakan bahwa dalam ekstrak kulit ari biji kopi robusta komponen volatile yang terdapat dalam ekstrak kulit ari biji kopi robusta yaitu trans-Caryophyllene (1,4.56%), Germacrene D (2, 3.59%), alpha-Farnesene (3, 4.35%) dan Pentan-1,3-dioldiisobutyrate (4, 10.22%). Banyaknya komponen volatile, menunjukan bahwa kulit ari kopi robusta dapat potensial dimanfaatkan massal di masyarakat.

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Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Cited by 30 publications

References 42 publications

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients

Identifikasi Komponen Volatile Kulit Ari Biji Kopi (Coffea robusta) Guna Optimalisasi Kebermanfaatan

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