IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction

Cachet, Thierry; Brevard, Hugues; Cantergiani, Ennio; Chaintreau, Alain; Demyttenaere, Jan; French, Larry G.; Gassenmeier, Klaus; Joulain, Daniel; Koenig, Thomas; Leijs, Hans; Liddle, P. A. P.; Loesing, G.; Marchant, Marie-Jeanne; Saito, Koshi; Scanlan, Francis; Schippa, Christine; Scotti, Amanda Souza; Sekiya, F.; Sherlock, A.; Smith, T.

doi:10.1002/ffj.3226

Cited by 5 publications

(4 citation statements)

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“…The essential oil yield is usually meager quantitatively [ 8 ]. Moreover, other methods can be applied to extract volatile compounds, such as simultaneous distillation-extraction (SDE) [ 9 ] and the solid-phase microextraction method (SPME and headspace) [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Variability of the Volatile Components of Myrciaria Species Growing in the Amazon Region

et al. 2022

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Myrciaria (Myrtaceae) species have been well investigated due to their chemical and biological relevance. The present work aimed to carry out the chemotaxonomic study of essential oils of the species M. dubia, M. floribunda, and M. tenella, sampled in the Brazilian Amazon and compare them with the volatile compositions from other Myrciaria species reported to Brazil and Colombia. The leaves of six Myrciaria specimens were collected (PA, Brazil) during the dry season, and their chemical compositions were analyzed by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-flame ionization detector (GC-FID). The main compounds identified in the essential oils were monoterpenes with pinane and menthane skeletons, followed by sesquiterpenes with caryophyllane and cadinane skeletons. Among the sampled Myrciaria specimens, five chemical profiles were reported for the first time: profile I (M. dubia, α-pinene, 54.0–67.2%); profile II (M. floribunda, terpinolene 23.1%, α-phellandrene 17.7%, and γ-terpinene 8.7%); profile III (M. floribunda, γ-cadinene 17.5%, and an unidentified oxygenated sesquiterpene 15.0%); profile IV (M. tenella, E-caryophyllene 43.2%, and α-humulene 5.3%); and profile V (M. tenella, E-caryophyllene 19.1%, and caryophyllene oxide 41.1%). The Myrciaria chemical profiles showed significant variability in extraction methods, collection sites, plant parts, and genetic aspects.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Variability of the Volatile Components of Myrciaria Species Growing in the Amazon Region

et al. 2022

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“…They showed that the effect of heteroatoms on the ECN of a molecule depended on the nature of the functional groups and empirically quantified the contribution of each functional group to the ECN. A number of studies on predicting RRF have been reported [21][22][23][24], and the predicted RRFs have been shown to be useful for the analysis of scent [25] and taste [26], and in other areas [27]. Biomass-derived components produced by thermochemical conversion were also analyzed using predicted RRFs [28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of the aqueous fraction from the Fe-assisted hydrothermal liquefaction of oil palm empty fruit bunches

Miyata

Yamazaki

Hirano

et al. 2018

Journal of Analytical and Applied Pyrolysis

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Hydrothermal liquefaction is a promising candidate method for the conversion of biomass resources. To improve economic efficiency, the development of processes that utilize the water-soluble (WS) hydrothermal-liquefaction fraction is critical; consequently, a fundamental method for the analysis of the WS fraction is required. In this study, the quantitative analysis of the WS fraction obtained from the Fe-assisted hydrothermal liquefaction of oil palm empty fruit bunches was comprehensively investigated by combining various separation and analysis methods. The volatile components of the WS fraction were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detection (GC-FID), and they were quantified using the relative response factors estimated by the effective carbon number method. Heavy components not detectable by GC were isolated by freeze-drying, and their elemental compositions, functional groups, and molecular-weight distributions were analyzed. The results reveal that the addition of Fe during hydrothermal liquefaction alters the types of compounds present in the WS fraction by a large extent, and increases the proportion of volatile compounds. The reactivity of the WS fraction in the zeolite-catalyzed cracking reaction was also investigated, which revealed that the volatile components of the WS fraction are efficiently converted into olefins.

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“…However, if the analytes occur in more complex media, such as emulsions, cosmetics and foods, they need to be extracted from their matrix. Isolating the volatile fraction for GC-MS can notably be achieved by solid-phase microextraction [21,22], simultaneous distillation-extraction [23] or headspace extraction [24]. For complex samples, one of the most popular techniques is solid-phase extraction [25], which is often used prior to LC-MS measurement [26][27][28].…”

Section: (Iii) Sample Preparationmentioning

confidence: 99%

Good quantification practices of flavours and fragrances by mass spectrometry

Begnaud

Chaintreau

2016

Phil. Trans. R. Soc. A.

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Over the past 15 years, chromatographic techniques with mass spectrometric detection have been increasingly used to monitor the rapidly expanded list of regulated flavour and fragrance ingredients. This trend entails a need for good quantification practices suitable for complex media, especially for multi-analytes. In this article, we present experimental precautions needed to perform the analyses and ways to process the data according to the most recent approaches. This notably includes the identification of analytes during their quantification and method validation, when applied to real matrices, based on accuracy profiles. A brief survey of application studies based on such practices is given.This article is part of the themed issue ‘Quantitative mass spectrometry’.

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IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction

Cited by 5 publications

References 4 publications

Chemical Composition and Variability of the Volatile Components of Myrciaria Species Growing in the Amazon Region

Chemical Composition and Variability of the Volatile Components of Myrciaria Species Growing in the Amazon Region

Quantitative analysis of the aqueous fraction from the Fe-assisted hydrothermal liquefaction of oil palm empty fruit bunches

Good quantification practices of flavours and fragrances by mass spectrometry

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