Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

Transcriptome profiling reveals the candidate genes associated with aroma metabolites and emission of pear (Pyrus ussuriensis cv.)

“…GC-MS and HS-SPME were used for the extraction and concentration of volatile aroma compounds, following the methods reported by Qin et al (2012aQin et al ( , 2012b. SPME fibres coated with a 65 m thickness of polydimethylsiloxane-divinylbenzene (65 m PDMS/DVB; Supelco Co., Bellefonte, PA, USA) were used in this study and activated before sampling according to the manufac- turer's instructions.…”

“…Raw sequencing reads were deposited in the Sequence Read Archive (SRA) database in NCBI and accession numbers will be added when released. the characteristic aroma volatiles of different pear species or varieties (Qin et al, 2012a(Qin et al, , 2012b, synthesis of aromatic compounds and also the effect of bagging and organic fertilizer (Wei et al, 2012), ripening stages (Kou et al, 2012) and storage on the aroma produced. The effects of calcium on fruit aroma have been reported: pre-harvest calcium spraying can improve volatile emission at commercial harvest of 'Fuji Kiku-8 apples (Ortiz et al, 2011); and emission of volatile esters of 'Golden Reinders' apple (Ortiz et al, 2010) after midterm storage can be improved by post-harvest calcium treatment.…”

Phytochemical Screening: Antioxidant and Antibacterial Properties of <i>Potamogeton</i> Species in Order to Obtain Valuable Feed Additives

“…This method was optimized beforehand for fingerprinting a wide range of vegetal origin volatiles. Volatile compounds were monitored according to the modified protocol of Qin et al 20 . In a first step, each vial was equilibrated in the incubator at 50 for 25 min under agitation.…”

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

“…Recently, headspace solid-phase microextraction (HS-SPME) GC-MS and multivariate statistics were developed to evaluate volatile constitutes like honey [3], flower [10], pears [11], almonds [12], peaches [13], beer [14], tea oil [9], peanuts [15], pesticide [16]. Combining the GC-MS technique, a lot of recent research has been applied for the authentication of geographical origin of food, beverage, wine et al In addition, based on the large amount of GC-MS, several statistic methods were coupled with this technique for the certification of botanical origins [17].…”