Sampling and sample preparation for analysis of aromas and fragrances

Augusto, Fábio; Lopes, Alexandre Gomes; Zini, Cláudia Alcaraz

doi:10.1016/s0165-9936(03)00304-2

Cited by 121 publications

(79 citation statements)

References 62 publications

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“…However, it has been reported that various kinds of artifacts and undesirable cooked notes are generated by the action of heat when samples containing thermolabile compounds are treated by such methods. [20,31] In 1999, a high-vacuum distillation technique called SAFE was proposed as a better method, which could reduce the risk mentioned above and provide high-quality volatiles, and its applicability has already been reported. [20] Therefore, we prepared samples for GC, GC-MS and GC-O analyses using a combination of solvent extraction and SAFE in this study.…”

Section: Representative Volatile Extractions By Solvent Extraction Anmentioning

confidence: 99%

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

Shimizu

Imayoshi

Kato

et al. 2009

Flavour & Fragrance J

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Systematic investigations of the volatiles of fi eld-grown plants and shoot cultures of Gynura bicolor have been conducted to obtain indispensable plant physiological information for propagating plants of consistent quality. Volatiles obtained by solvent-assisted fl avour evaporation (SAFE) of solvent extracts from leaves of commercial cultivars, shoot cultures and their regenerates were analysed using gas chromatography (GC), GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). It was revealed for the fi rst time that this plant had the following chemical characteristics: fi eld-grown plants, i.e. those plants commercially cultivated in three diff erent regions of Japan and 7 month-old regenerates of shoot cultures had almost the same GC profi les; their major components were (E)-caryophyllene, α-humulene and bicyclogermacrene; in contrast, the major components of the shoot cultures were (Z,E)-α-farnesene, (E)-caryophyllene and α-copaene. The biosynthetic pathways for the sesquiterpenes found in these materials were presumed from the analytical results. Aroma evaluations using GC-O revealed that 1-octen-3-one, (Z)-1,5-octadien-3-one and trans-4,5-epoxy-(E)-2-decenal were aroma-impact compounds contributing to the characteristic metallic, green aroma, especially in the shoot cultures. In addition to these results, it was found that 2-isopropyl-and 2-isobutyl-3-methoxypyrazines were additional compounds related to the green, earthy aroma in the regenerates. These aroma-impact compounds were detected only because of the GC-O analysis.

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Section: Representative Volatile Extractions By Solvent Extraction Anmentioning

confidence: 99%

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

Shimizu

Imayoshi

Kato

et al. 2009

Flavour & Fragrance J

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“…Also, distinct plant tissues present different matrix effects on the volatile compounds. 1,13,22 For all these reasons, HS-SPME sampling conditions should be carefully planned in order to obtain meaningful data. The Table 1 shows a total of 122 compounds detected in the three species under study using hydrodistillation and HS-SPME as extraction techniques.…”

Section: Resultsmentioning

confidence: 99%

“…1,2 Several factors may influence plant volatiles composition, such as freshness, grinding and drying processes, environmental conditions, extraction techniques etc. 1,3 Hydrodistillation (HD) as well as steam distillation (SD) are conventional techniques of isolation of volatile compounds, where temperature and pH may promote artifact formation, being also time consuming. On the other side, headspace solid phase micro extraction (HS-SPME) provides solventless extractions under mild temperatures and shorter extraction times.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds of Baccharis punctulata, Baccharis dracunculifolia and Eupatorium laevigatum obtained using solid phase microextraction and hydrodistillation

Schossler¹,

Schneider²,

Wunsch³

et al. 2009

J. Braz. Chem. Soc.

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Neste trabalho foram comparados perfis cromatográficos dos óleos provenientes de hidrodestilação de folhas de Baccharis punctulata, Baccharis dracunculifolia e Eupatorium laevigatum e os perfis cromatográficos obtidos utilizando-se HS-SPME. Várias plantas nativas do Brasil ainda não foram estudadas quanto à sua composição química. Técnicas convencionais de extração como a hidrodestilção, podem resultar em alterações da composição química original destes óleos. O uso da HS-SPME provê uma alternativa mais branda de extração, prevenindo transformações químicas e resultando em informações complementares sobre a composição de voláteis das plantas. Pela primeira vez, cumarina e cumaran foram identificados no "headspace" de folhas de E. laevigatum, após dano mecânico, por HS-SPME. As semelhanças e diferenças na composição dos voláteis, verificadas através de ambas as técnicas de extração, são discutidas, mostrando a complementaridade destas técnicas, as possíveis implicações destes resultados no que diz respeito a compostos infoquímicos e as possíveis transformações químicas durante o processo de hidrodestilação.In this work the qualitative chromatographic profiles of the volatile oil obtained with fresh chopped leaves of Baccharis punctulata, Baccharis dracunculifolia and Eupatorium laevigatum, using HS-SPME were compared with their hydrodistilled oils. Several Brazilian native plant species have not yet been studied regarding their volatile compounds composition. Conventional techniques employed for the investigation of volatile compounds, such as hydrodistillation, may impart chemical changes to the original oil composition. The use of HS-SPME provides alternative milder extraction conditions, preventing chemical transformations and supplying complementary information about volatiles composition. Coumarin and coumaran were detected by the first time among volatile components of E. laevigatum leaves after mechanical damage, only when using HS-SPME. Differences and similarities perceived between volatile compounds profiles using both extraction techniques are discussed, showing that they are complementary and may bring insight about fresh leaf volatiles playing infochemical roles and about chemical transformations caused by hydrodistillation.

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“…[1][2][3][4][5] Both steam distillation and solvent extraction are liable to produce artifacts by isolating non-volatile materials from tissue or by partial decomposition. Solvent extraction, enfleurage, and maceration are very time consuming and labor intensive.…”

Section: Introductionmentioning

confidence: 99%

“…For example, the solid phase microextraction (SPME) or the liquid phase microextraction (LPME) are studied in many areas of application. 1,2,[5][6][7][8][9][10][11][12][13] Alternatively, the headspace solid-phase trapping solvent extraction (HS-SPTE) and GC/MS were also studied previously in our lab for the determination of flavors and fragrances in rose flowers, lavender, thyme, chestnut blossom, garlic, as well as citrus fruits. 1,6,7,[14][15][16][17] The main purpose of the present study was to develop a novel, simple, rapid, sensitive, reproducible, and low cost method that are applicable for extracting and measuring flavor compounds from the five spice samples.…”

Section: Introductionmentioning

confidence: 99%

Mulberry Paper Bag μ-Solid Phase Extraction for the Analysis of Five Spice Flavors by Gas Chromatography-Mass Spectrometry

Yoon¹,

Lee

2009

Bulletin of the Korean Chemical Society

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Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-µ-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-µ-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB-µ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-µ-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.

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Sampling and sample preparation for analysis of aromas and fragrances

Cited by 121 publications

References 62 publications

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

Volatile compounds of Baccharis punctulata, Baccharis dracunculifolia and Eupatorium laevigatum obtained using solid phase microextraction and hydrodistillation

Mulberry Paper Bag μ-Solid Phase Extraction for the Analysis of Five Spice Flavors by Gas Chromatography-Mass Spectrometry

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