Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Wieczorek, Martyna N.; Majcher, Małgorzata; Jeleń, Henryk H.

doi:10.3390/foods9040398

Cited by 29 publications

(40 citation statements)

References 21 publications

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“…The present research showed how complex broccoli's aroma is and how many compounds from different chemical groups participate in its creation. Comparing results presented in this paper with earlier described research concerning aroma-active compounds in broccoli,10 the differences in the composition of odorants between broccoli varieties were noticeable, such as the absence of compounds like nonenal or 2,4-decadienal in the extract. Some analytical aspects related to techniques applied to identify compounds of interest need discussion.…”

supporting

confidence: 79%

“…However, in the mentioned study, a different extraction technique was used-Solid phase microextraction (SPME) and volatile profile differ between exhaustive extraction and SPME techniques. 10 The analysis of cooked broccoli aroma showed that the number of odorants decreased drastically. Only 9 substances were noted after the GC-O analysis of the SAFE extract.…”

Section: Aroma Compounds In Cooked Broccolimentioning

confidence: 99%

“…9 As has been investigated before, among the three most popular techniques for the isolation of odorants, namely SAFE, SDE, and SPME, in the case of broccoli, the most efficient technique was the SAFE method. 10 However, numerous benefits of the SPME technique have also rendered it particularly useful in aroma-related research, mostly because of its solventless character and ease of use, which allows for the identification of odor-active compounds coeluting with solvents in SAFE or other solvent-based extraction techniques. After extraction, the most challenging step in the molecular sensory approach is the identification and quantification of odorants.…”

Section: Introductionmentioning

confidence: 99%

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Identification of aroma compounds in raw and cooked broccoli

Wieczorek

Majcher

Jeleń

2021

Flavour & Fragrance J

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Broccoli is characterized by its specific flavor, which is the reason it is not tolerated by some consumers. The role of aroma in flavor is crucial; however, the characteristics of aroma‐active components in broccoli are still unclear. Solvent‐assisted flavor evaporation (SAFE) with the aid of solid‐phase microextraction (SPME) and fractionation using solid phase extraction (SPE), followed by different chromatography‐mass spectrometry approaches (GC‐MS, GC‐MS/MS, GC×GC‐ToFMS) were used to identify the compounds of interest. A total of 33 aroma‐active compounds were detected with the use of gas chromatography‐olfactometry (GC‐O) in raw, and 9 in cooked broccoli florets; in majority sulfur compounds—thiols, sulfides, and isothiocyanates prevailed. Methanethiol and 1‐pentanethiol were the key odorants characterized by the highest FD (1024) in raw broccoli, followed by dimethyl sulfide, 2,3‐butanedione, dimethyl trisulfide, dimethyl tetrasulfide, 2‐methyl methanethiosulphonate, 4‐methylpentyl isothiocyanate, hexyl isothiocyanate (all with an FD of 256). In cooked broccoli, the number and especially the intensity of detected compounds were much lower. The highest FD values (FD=4) were noted for dimethyl trisulfide and 1,4‐octadien‐3‐one. To our knowledge, this is the first detailed identification of odorants in raw and cooked broccoli.

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supporting

confidence: 79%

Section: Aroma Compounds In Cooked Broccolimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification of aroma compounds in raw and cooked broccoli

Wieczorek

Majcher

Jeleń

2021

Flavour & Fragrance J

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“…Data acquisition was performed in the full scan mode from mass-to-charge ( m / z ) 35 to 300 with a scan time of 0.5 s with a total run time of 13 min. Retention indices (RI) of the compounds were determined by comparing the retention times of a homologous series of normal alkanes and then calculated as described by van Den Dool and Kratz [ 19 ]. Identification of metabolites was performed by matching mass spectra and retention indices to data in the literature and the National Institute of Standards and Technology (NIST08) spectral library.…”

Section: Methodsmentioning

confidence: 99%

The Authentication and Grading of Edible Bird’s Nest by Metabolite, Nutritional, and Mineral Profiling

Ibrahim

Nasir

Bakar

et al. 2021

Foods

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Edible bird’s nest (EBN) produced by Aerodramus fuciphagus has a high demand for nutritional and medicinal application throughout the world. The present study was to evaluate the authentication of a man-made house EBN, which are half cup and stripe-shaped by FTIR. Next, both samples were compared according to their metabolite, nutritional, and mineral composition. The results indicated that the FTIR spectra of both EBN samples were identical and similar to the reference, suggesting the authenticity of the EBN used. The metabolites that contribute to the possible medicinal properties of EBN were found by using GC-MS. The results of the proximate analysis, followed by the standard AOAC method, inferred that both EBN shapes to be rich in crude protein and carbohydrate contents. However, the proximate composition between the half cup and stripe-shaped EBN showed significant differences. Major mineral elements detected were calcium and sodium, and magnesium contents were significantly different between both EBN. Additionally, the half cup and stripe-shaped EBN had a low level of heavy metal content than the maximum regulatory limit as set by the Malaysian Food Act 1983. This study concludes that the nutritional composition varied between the samples and thus suggests that nutrient content should be considered as criteria for the grading requirement of commercialized EBN.

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“…Besides, GC × GC/TOFMS is expected to provide more reliable variety identification (Rocha et al, 2013), variety classification (Dugo et al, 2014) and food quality control (Costa et al, 2015), and because of the existence of two retention mechanisms, a pattern of highly structural words is generally available. Now GC × GC/TOFMS has been successfully applied to the analysis of volatile flavor components in different food matrices, such as tea (Chen et al, 2019), wine (Šuklje et al, 2019), baijiu (Song et al, 2020), huangjiu (Zhou et al, 2019), broccoli (Wieczorek et al, 2020), oil (Chiara et al, 2015, vegetables (Wieczorek & Jelen´, 2019) and balsamic vinegar (Zhou et al, 2017), etc.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry

Chen

Haiqing

et al. 2021

J. Food Process. Preserv.

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Volatiles of four zaoyu (Chinese traditional fermented fish) products prepared from different species of marine fish were analyzed by headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC × GC/TOFMS). First, a 50/30 µm DVB/CAR/PDMS was used and the influence of several parameters on the efficiency of HS-SPME such as extraction temperature, time, salting-out effect, and stirring were optimized, odor activity values (OAVs) of volatile compounds were computed based on the threshold values of aroma constituents; the characteristic volatiles and their odor characteristics of the four zaoyu were investigated. The results demonstrated that the most effective extraction of the analytes was obtained with a 40 min extraction at 50°C with the addition of 20% NaCl and stirring at 300 r/min. Under these conditions, a total of 288 volatile components were tentatively identified based on mass spectra and comparison of linear retention indices in the four zaoyu products. Authenticated compounds included aldehydes, esters, alcohols, ketones, furans, lactones, nitrogen compounds, sulfur compounds, terpenes, phenols, etc. Among the identified types of volatile compounds, the number of esters is the largest, whereas the content of aldehydes is the highest. The results of OAVs comparisons proved that both aldehydes and esters provided the most significant contribution to the aromas of zaoyu, and each zaoyu product had its own unique active flavor components. Moreover, the OAVs of active flavor compounds common to the four examined zaoyu varied significantly. Our results substantiated that GC × GC/TOFMS could provide a robust technical means to understand the flavor characteristics of zaoyu and allow us to better evaluate and improve the flavor quality of the products with complex food matrix like zaoyu. Practical applications The method present in this research is suitable to characterize the volatile constituents of aquatic products, and could also be used for component characterization of How to cite this article: Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry.

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Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Cited by 29 publications

References 21 publications

Identification of aroma compounds in raw and cooked broccoli

Identification of aroma compounds in raw and cooked broccoli

The Authentication and Grading of Edible Bird’s Nest by Metabolite, Nutritional, and Mineral Profiling

A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry

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