Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck)

Ulrich, Detlef; Krumbein, Angelika; Schonhof, I.; Hoberg, E.

doi:10.1002/(sici)1521-3803(199812)42:06<392::aid-food392>3.3.co;2-a

Cited by 18 publications

(13 citation statements)

References 11 publications

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“…However, the commercial availability of fibers with nominal thicknesses that match closely their actual dimensions is a prerequisite to the adoption of the technique for routine use. In using HS-SPME, Ulrich et al (26) simulated the "dilution" for the AEDA by shortening the adsorption time, but the adsorption selectivity of the fiber and the substance discrimination at short adsorption times have to be taken in account for quantitative analyses such as AEDA.…”

Section: Resultsmentioning

confidence: 99%

Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles

Triqui

Bouchriti

2003

J. Agric. Food Chem.

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Freshness of ice-stored sardine was assessed by two sensory methods, the quality index method (QIM) and the European Union freshness grading system, and by instrumental means using the method of aroma extract dilution analysis. Screening of sardine potent volatiles was carried out at three freshness stages. In the very fresh state, the plant-like fresh volatiles dominated the odor pattern, with the exception of methional. Overall odor changes in sardine throughout storage correlated with changes in the concentration of some potent volatiles: after 2 days of ice storage, (Z)-4-heptenal, (Z)-1,5-octadien-3-one, and methional imparted an overall "fishy" odor character to sardine, whereas at a lower sensory grade (B), the compounds (E)-2-nonenal and (E,Z)-2,6-nonadienal could be, in part, associated with the slightly rancid aroma top notes. Trimethylamine was detected as a highly volatile odorant using solid-phase microextraction (SPME) headspace analysis of refrigerator-stored sardine. Intensity and sensory characteristics of some SPME determined volatiles, for example, 3-methylnonane-2,4-dione, were closely related to overall odor changes. SPME headspace analysis may be useful in the characterization of off-flavors in fish.

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Section: Resultsmentioning

confidence: 99%

Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles

Triqui

Bouchriti

2003

J. Agric. Food Chem.

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“…The only previous attempt of analysis of aroma-active compounds in broccoli was performed by Ulrich et al [8]. Two extraction techniques were compared-SPME and the dynamic headspace sampling on a Tenax trap.…”

Section: Evaluation Of Safe Sde and Spme Extracts By Gc×gcmentioning

confidence: 99%

“…Different techniques were applied in order to extract volatiles' components from Brassica vegetables: collecting volatiles in high temperature [1][2][3], simultaneous distillation extraction (SDE) [4,5], sorbent (Tenax) trapping [6], solvent extraction [7] and also solid-phase microextraction (SPME) [8,9]. However, no studies were found that would use solvent-assisted flavor evaporation (SAFE) to isolate volatiles from Brassica vegetables.…”

Section: Introductionmentioning

confidence: 99%

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

Wieczorek

Majcher

Jeleń

2020

Foods

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To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure. Preferably, the extraction method should yield analyzed compounds in detectable levels. The presented study aimed to compare three popular extraction techniques used in flavor studies: solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) in order to isolate aroma components from broccoli (Brassica oleracea L. var. italica). Obtained extracts were analyzed by gas chromatography-olfactmetry (GC-O) to determine compounds with aroma activity as well as gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-ToFMS) to identify them. Thirty-four aroma active compounds were detected in broccoli by the applied techniques. SPME and SAFE together gave the full profile of aroma active components on chromatograms from GC-O, without artifacts that occurred in the SDE extract. SPME was particularly useful in the identification of early eluting compounds, while SAFE enabled isolating compounds with relatively low partition coefficients. Despite all the disadvantages of the SDE method, it leads to the identification of pyrazines, which were important contributors to the overall aroma.

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“…Exact quantitation of VOC in complex matrices is impossible due to the bias in combination with the limited adsorption capacity of the SPME fibers. A comparison of SPME with other isolation techniques was published for strawberry and other crops. − Although the SPME technique is subject to severe restrictions for complex systems, such as the strawberry matrix, this technique is often used in a completely uncritical manner, without accounting for the limitations on the recovery rates or substance identification.…”

Section: Influencing Factors On Substance Identificationmentioning

confidence: 99%

What Do We Know about the Chemistry of Strawberry Aroma?

Ulrich

Kecke

Olbricht

2018

J. Agric. Food Chem.

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The strawberry, with its unique aroma, is one of the most popular fruits worldwide. The demand for specific knowledge of metabolism in strawberries is increasing. This knowledge is applicable for genetic studies, plant breeding, resistance research, nutritional science, and the processing industry. The molecular basis of strawberry aroma has been studied for more than 80 years. Thus far, hundreds of volatile organic compounds (VOC) have been identified. The qualitative composition of the strawberry volatilome remains controversial though considerable progress has been made during the past several decades. Between 1997 and 2016, 25 significant analytical studies were published. Qualitative VOC data were harmonized and digitized. In total, 979 VOC were identified, 590 of which were found since 1997. However, 659 VOC (67%) were only listed once (single entries). Interestingly, none of the identified compounds were consistently reported in all of the studies analyzed. The present need of data exchange between "omic" technologies requires high quality and robust metabolic data. Such data are unavailable for the strawberry volatilome thus far. This review discusses the divergence of published data regarding both the biological material and the analytical methods. The VOC extraction method is an essential step that restricts interlaboratory comparability. Finally, standardization of sample preparation and data documentation are suggested to improve consistency for VOC quantification and measurement.

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Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck)

Cited by 18 publications

References 11 publications

Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles

Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles

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

What Do We Know about the Chemistry of Strawberry Aroma?

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