Determination of flavour profile in Iranian fragrant rice samples using cold‐fibre SPME–GC–TOF–MS

Ghiasvand, Alireza; Šetková, Lucie; Pawliszyn, Janusz

doi:10.1002/ffj.1809

Cited by 69 publications

(31 citation statements)

References 28 publications

(19 reference statements)

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“…Therefore, the addition of 20% (v/w) saturated brine for the powdered tea leaves was selected as the optimum moisture content and was used in the following experiments. The phenomenon that the extraction efficiency on the SPME of MMP improved by the addition of a trace amount of water in the powdered sample had been observed for 2-acetyl-1-pyrroline in fragrant rice (Grimm et al, 2001, Ghiasvand et al, 2007. As the mechanism of this phenomenon, the odorant seems to be more diffusible, presumably due to the effect of the formation of sub-micrometer sized particle complexes with water (Nohara et al, 2002).…”

Section: Resultsmentioning

confidence: 98%

Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination

Kumazawa¹,

Baba²,

Nishimura³

2010

FSTR

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The objective of this study was to establish a new approach that could be used to characterize trace levels of 4-mercapto-4-methyl-2-pentanone (MMP) in Japanese green tea (Sen-cha). MMP included in the headspace of the powdered tea leaf was extracted using a Solid-Phase Microextraction (SPME) fiber, and subsequently, the determination of MMP in Sen-cha was achieved by Gas Chromatography-Mass Spectrometry (GC-MS) with Selected Ion Monitoring (SIM). To efficiently extract MMP from Sen-cha, the effect of the fiber composition, extraction temperature and time, sample amount, solvent and moisture present in the matrix were investigated, and then the optimum extraction conditions were selected. The calibration curve, which was obtained by the standard addition method, for MMP ranging from 0 to 2.0 ppb showed good linearity, and the difference in the matrix was only slightly affected by this analytical procedure. Therefore, this simple and rapid analytical method proved effective in determining trace levels of MMP in various Sen-cha products by the standard addition method using the same slope of the calibration curve. In addition, based on application of this new analytical technique for the characterization of MMP in Sen-cha, the total flavor intensities of Sen-cha were determined to have a close relationship to the amount of MMP, and its amounts were assumed to be dependent on the steaming conditions of the fresh tea leaves during Sen-cha production.Keywords: green tea, sen-cha, 4-mercapto-4-methyl-2-pentanone, SPME, GC-MS, selected ion monitoring, manufacturing process *To whom correspondence should be addressed. E-mail: kumazawa.kenji@ogawa.net IntroductionThe quality of the Japanese green tea (Sen-cha) product is due to many factors, one of the most important being its flavor. The flavor from spring green tea (first crop), considered the highest quality, has a characteristic green note, and 4-mercapto-4-methyl-2-pentanone (MMP) is one of the key odorants for this high quality flavor of the Japanese green tea (Sen-cha) (Kumazawa and Masuda, 1999). Because MMP has a very low odor threshold and characteristic green note, accompanied by a slightly meaty odor, it can be expected to be related to the high quality flavor of Sen-cha, despite its trace levels. In our previous study, it was clarified that the amount of MMP in Sen-cha was affected by the firing condi-

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Section: Resultsmentioning

confidence: 98%

Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination

Kumazawa¹,

Baba²,

Nishimura³

2010

FSTR

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“…Composition of roots of Taraxacum Syriacum Boiss was determined by SPME-GC/MS method as previously described (13).…”

Section: Determination Of Composition By Usingmentioning

confidence: 99%

“…The samples were then placed into the agitator tray and 10 min incubation time was applied for equilibration of volatiles between the headspace and sample matrix, during which the sample was heated to 60 °C. The components were collected by the fi ber from the sample headspace and directly injected into a GC-MS injection port for analysis (13).…”

Section: Determination Of Composition By Usingmentioning

confidence: 99%

Chemical composition and hepatoprotective activity of ethanolic root extract of Taraxacum Syriacum Boiss against acetaminophen intoxication in rats

Nazari¹,

Fanaei²,

Dehpour³

et al. 2015

BLL

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Abstract:Aim: In the present study, the role of ethanol extract of root of Taraxacum Syriacum Boiss (TSBE) against hepatotoxicity caused by acetaminophen (APAP) was studied. Methods: The chemical composition of roots of Taraxacum Syriacum Boiss was analyzed by SPME-GC/MS method. Hepatocellular injuries induced by acetaminophen (APAP) were assessed by liver histology, serum aminotransferase activities, antioxidant enzymes activity and lipid peroxidation in liver tissue. Results: TSBE was observed to exhibit hepatoprotective effect as demonstrated by signifi cant decrease in serum glutamate oxaloacetate transaminase (SGOT), serum glutamate pyruvate transaminase (SGPT), and alkaline phosphatase (ALP) concentration, and by preventing liver histopathologic changes in rats with APAP hepatotoxicity. Administration of APAP, signifi cantly increased, lactate dehydrogenase (LDH) and catalase (CAT) activity in liver tissue and pretreatment with TSBE returned these parameters to control group, moreover TSBE reduces APAP-induced hepatic Glutathione (GSH) depletion. Carvacrol (6.7 %) was the main polyphenolic compound of plant sample. Our results demonstrated hepatoprotective activity of TSBE in rat in vivo. Conclusions: We believe that the mechanism by which the extract was able to protect the liver from the oxidative stress generated by APAP is due to its antioxidant activity. These phenolic compounds of the extract act as antioxidants and free radical scavengers and reduce or inhibit the oxidative stress induced by APAP administration (Tab. 3, Fig. 3, Ref. 39). Text in PDF www.elis.sk.

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“…If it is required to resolve one compound from another to obtain a MS identification, TOF-MS with proper software is able to make identifications and quantification frequently without the need for peak resolution [15,82]. TOF-MS has been widely used in flavour analysis of foods, such as cooked beans [104], grains [105,106], wines [107,108], olive oil [109], roasted beef [110], and Cheddar cheese [111]. In the field of seafood, it has been mainly used for quality control (fish authentication by analysis of biomarkers) [112].…”

Section: Time-of-flight Mass Spectrometrymentioning

confidence: 99%

Instrumental Analysis of Seafood Flavour

Kim

Cadwallader

2010

Handbook of Seafood Quality, Safety and Health Applications

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The complex flavour of seafood is composed of equally important nonvolatile taste-and aroma-active components. Early investigations on seafood flavour focused mainly on the taste-active components, which are generally non-volatile and low-molecular-weight extractive components. These may be divided into two broad groups: nitrogenous compounds including amino acids, low-molecular-weight peptides, nucleotides, and organic bases; and non-nitrogenous compounds including organic acids, sugars, and inorganic constituents such as mineral salts [1,2]. Study of the taste active constituents has attracted considerable attention and their importance to seafood flavour has been thoroughly reviewed [3][4][5][6]. The first study of this type was conducted during the early 1900s [7]. Since that time, most investigations in this area have involved the quantitative analysis of extractive components (mainly nucleotides and free amino acids) by wet-chemical and/or liquid chromatographic methods, including ion exchange chromatography and high-performance liquid chromatography [6,[8][9][10][11][12][13][14].Volatile (aroma) constituents are key to flavour perception. Without aromas, it is very difficult to identify the flavour of specific food products including seafood [15]. Seafood aromas can be formed via several mechanisms, which may be subdivided into four categories according to a precursor-mechanism relationship: 1) enzyme-mediated conversion of lipids to aromas; 2) autoxidative degradation of free fatty acids leading to the formation of volatile carbonyls, acids, and alcohols; 3) enzymatic conversion of sulphur-and nitrogen-containing precursors to volatiles including dimethyl sulphide; and 4) thermal decomposition of precursors upon processing or cooking [16].The aroma components may contribute to the development of pleasant (characteristic flavour) or off-flavour characteristics of seafood. The characteristic flavour of seafood has been described as green, melon-like, and iodine-like, while off-flavours include musty, fishy, woody, rancid, and petroleum notes [4,17]. Research on the volatile constituents of seafood Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Determination of flavour profile in Iranian fragrant rice samples using cold‐fibre SPME–GC–TOF–MS

Cited by 69 publications

References 28 publications

Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination

Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination

Chemical composition and hepatoprotective activity of ethanolic root extract of Taraxacum Syriacum Boiss against acetaminophen intoxication in rats

Instrumental Analysis of Seafood Flavour

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