Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Sönmezdağ, Ahmet Salih; Kelebek, Haşim; Selli, Serkan

doi:10.3390/foods6020010

Cited by 18 publications

(13 citation statements)

References 26 publications

(33 reference statements)

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“…The disadvantage of the purge and trap sampling method is that it is time-consuming and labor intensive, which has made many researchers in the industry switch to using SPME. Still, Purge and Trap sampling is being used because of its powder to capture the headspace volatiles dynamically (Song et al, 1997), therefore suitable for heterogeneous sample analysis such as fruits, and pizza (Sommezdag et al, 2017;Song et al, 1997). Kimchi is heterogeneous in nature, as it contains various vegetables and sauces; therefore use of Purge and Trap headspace sampling was adequate choice.…”

Section: Volatile Flavor Analysis Resultsmentioning

confidence: 99%

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p \ 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p [ 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.

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Section: Volatile Flavor Analysis Resultsmentioning

confidence: 99%

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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“…Throughout human history, medicinal and aromatic plants have been used for flavor enrichment in culinary and medicinal purpose in folk medicine ( Sonmezdag et al., 2017 ). Mentha has been of great importance considering its unique aroma and nutritional value ( Naghibi et al., 2010 ).…”

Section: Domestication Of Mintmentioning

confidence: 99%

Crop Wild Relatives as Germplasm Resource for Cultivar Improvement in Mint (Mentha L.)

et al. 2020

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Mentha is a strongly scented herb of the Lamiaceae (formerly Labiatae) and includes about 30 species and hybrid species that are distributed or introduced throughout the globe. These fragrant plants have been selected throughout millennia for use by humans as herbs, spices, and pharmaceutical needs. The distilling of essential oils from mint began in Japan and England but has become a significant industrial product for the US, China, India, and other countries. The US Department of Agriculture (USDA), Agricultural Research Service, National Clonal Germplasm Repository (NCGR) maintains a mint genebank in Corvallis, Oregon. This facility preserves and distributes about 450 clones representing 34 taxa, hybrid species, advanced breeder selections, and F 1 hybrids. Mint crop wild relatives are included in this unique resource. The majority of mint accessions and hybrids in this collection were initially donated in the 1970s by the A.M. Todd Company, located in Kalamazoo, Michigan. Other representatives of diverse mint taxa and crop wild relatives have since been obtained from collaborators in Australia, New Zealand, Europe, and Vietnam. These mints have been evaluated for cytology, oil components, verticillium wilt resistance, and key morphological characters. Pressed voucher specimens have been prepared for morphological identity verification. An initial set of microsatellite markers has been developed to determine clonal identity and assess genetic diversity. Plant breeders at private and public institutions are using molecular analysis to determine identity and diversity of the USDA mint collection. Evaluation and characterization includes essential oil content, disease resistance, male sterility, and other traits for potential breeding use. These accessions can be a source for parental genes for enhancement efforts to produce hybrids, or for breeding new cultivars for agricultural production. Propagules of Mentha are available for distribution to international researchers as stem cuttings, rhizome cuttings, or seed, which can be requested through the GRIN-Global database of the US National Plant Germplasm System, subject to international treaty and quarantine regulations.

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“…The purge and trap (PT) technique is an advantageous extraction method for many aroma compounds, especially those with low boiling points [12]. Additionally, by using this technique, it is possible to extract volatile compounds without artifact formation, then using gas chromatography (GC) together with mass spectrometry (MS) for reliable quantification and identification of volatile compounds [13]. The PT technique is more suitable than SPME for the extraction of low molecular weight compounds and their quantitation.…”

Section: Introductionmentioning

confidence: 99%

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Qin

Gao

Xue

et al. 2020

Foods

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To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

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Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Cited by 18 publications

References 26 publications

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Crop Wild Relatives as Germplasm Resource for Cultivar Improvement in Mint (Mentha L.)

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

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