Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.) Swingle]

Yadav, A. Ramesh; Chauhan, Attar Singh; Rekha, M. N.; Ramteke, R. S.

doi:10.1016/j.foodchem.2003.06.002

Cited by 29 publications

(3 citation statements)

References 10 publications

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“…Limonene, and linalool, were reported as the components in the extracted oil of Kaffir lime leaf [35]. Limonene was also reported in swingle essential oil, with the characteristic smell of citric [36,37].…”

Section: Ch/c 2d Gc-ms Analysis Of a Pool Of Yellow Curry Samplesmentioning

confidence: 98%

Determination of volatile compounds in yellow curry paste using from-two-to-one dimensional gas chromatography-mass spectrometry

Singtothog

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In this work, an approach to allow improved analysis with one-dimensional GC-MS (1D GC-MS) was established and demonstrated for analysis of a pool of yellow curry paste samples. The approach involved initial application of comprehensive heart cut two-dimensional GC-MS (CH/C 2D GC-MS) to obtain a full volatile profile by comparing the experimental mass spectrum and retention index of each compound with the mass spectra and retention indices of standard compounds from a database. The obtained volatile profile was then used to generate a selected ion monitoring (SIM) method, which was then applied with 1D GC-MS using a SIM mode. This approach was further applied for improved analysis of several yellow curry paste samples. The peak capacity was approximated as 1207 for 1D GC-MS with a SIM mode, and 2080 for CH/C 2D GC-MS. However, the lower peak capacity from 1D GC-MS was sufficient for analysis of yellow curry paste samples. The analysis times and repeatability could also be expected to be better with less complicated experimental setup of the 1D GC-MS with a SIM mode analysis. The established approach provided a simple and effective approach for the analysis of complex samples in the future.�

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Section: Ch/c 2d Gc-ms Analysis Of a Pool Of Yellow Curry Samplesmentioning

confidence: 98%

Determination of volatile compounds in yellow curry paste using from-two-to-one dimensional gas chromatography-mass spectrometry

Singtothog

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“…Swingle, well-known in citric fruit, is popularly ingredient such as alcoholic and nonalcoholic drinks, food additives and typical dishes [24]. The essential oil of lime was found to contain 32 compounds being mostly limonene (37%) and other major compounds including β-pinene (16%), γterpinene (9.5%), nerolidol (7.1%) and α-terpineol 6.7% with aldehydes (neral, geranial, dodecanal, tetradecanal) and esters as the minor components such as neryl acetate, geranyl acetate [25]. In addition, odor-active volatile compounds of extracted and distilled key lime oils indicated dominate compounds that contributed fresh, floral citrus-like odor: geranial, neral and linalool due to high odor spectrum values, and three compounds are also correlated for the characteristic fresh aroma of cold-pressed lime oil [26].…”

Section: Literature Reviewmentioning

confidence: 99%

“…Exp = linear retention indices are determined using n-alkanes (C 8 -C 20 ) on an HP-5 column b Ref = linear retention indices of reference compounds from [54] c Exp = aroma compounds found in the raw and boiled ingredients from the experiment d Ref = aroma compounds found in the ingredients from the literature Number of panelists detecting compound = 6 panelists [1] = http://www.flavornet.org/flavornet.html, [2] = [23], [3] = [29], [4] = [26], [5] = [30], [6] = [7], [7] = [5], [8] = [55], [9] =[17],[10] =[56] and[11] =[25] …”

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Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Janta

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Gas chromatography-mass spectrometry/olfactometry coupled with headspace-solid phase microextraction (HS-SPME-GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients including lemongrass, kaffir lime leaf, chili, fish sauce and lime juice. Using HS-SPME with a 50/30 ?m DVB/CAR/PDMS fiber and an extraction temperature of 40 ?C for 50 min, along with an HP-5MS capillary column programmed from 50 to 200 ?C at 3 ?C/min and an MS electron impact ionization at -70 eV, 101 peaks in the HS-SPME-GC-MS chromatogram of Tom Yum soup were detected, and 96 volatile compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the volatile compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds including p-mentha-3,8-diene, ?-cyclocitral, iso-isopulegol, p-mentha-1,5-dien-8-ol and decyl acetate were found after the cooking process, possibly due to chemical reactions (such as cyclization) among the compounds in the mixed ingredients. Furthermore, eighteen aroma compounds that contribute to the impressive aroma of Tom Yum soup were detected and described. Especially, the seven dominant aroma compounds found were ?-citral, geranial, ?-linalool, geraniol, nerol, 3-(methylthio)propanal and 2-isobutyl-3-methoxypyrazine. The first four aromas detected in Tom Yum soup are from the lemongrass, kaffir lime leaf, and lime juice; the last three aroma compounds are from lemongrass, fish sauce and chili, respectively.

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Volatile constituents of the fruit of Garcinia atroviridis and their antibacterial and anti‐inflammatory activities

Tan

Wong

Khairuddean

et al. 2012

Flavour & Fragrance J

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The volatile constituents obtained by hydrodistillation of the fruit of Garcinia atroviridis were analysed by capillary GC and GC‐MS. Fifty‐six compounds representing 94.3% of the isolate were identified, among which sesquiterpenoids dominated. The most abundant components were (−)‐β‐caryophyllene (23.8%), β‐caryophyllene alcohol (15.6%) and α‐humulene (10.7%). The total volatiles and three of the constituents were assayed for antibacterial and anti‐inflammatory activities using the micro‐dilution assay and a cyclooxygenase (COX) inhibitor screening assay kit, respectively. The total volatiles and the three compounds showed stronger activity against Gram‐positive bacteria compared to the Gram‐negative bacteria tested. Regarding anti‐inflammatory activity, the samples tested showed selective inhibitory activity against COX‐2 compared to their activity against COX‐1. Copyright © 2012 John Wiley & Sons, Ltd.

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Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.) Swingle]

Cited by 29 publications

References 10 publications

Determination of volatile compounds in yellow curry paste using from-two-to-one dimensional gas chromatography-mass spectrometry

Determination of volatile compounds in yellow curry paste using from-two-to-one dimensional gas chromatography-mass spectrometry

Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Volatile constituents of the fruit of Garcinia atroviridis and their antibacterial and anti‐inflammatory activities

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