Variation in volatile and fatty acid contents among Viburnum opulus L. Fruits growing different locations

Zarifikhosroshahi, Mozhgan; Murathan, Zehra Tuğba; Kafkas, Ebru; Okatan, Volkan

doi:10.1016/j.scienta.2019.109160

Cited by 21 publications

(7 citation statements)

References 16 publications

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“…In the study of other food flavors with regard to geographical origins, aldehydes and alcohols are considered the largest volatile profiles in olive oil with the 2-hexenal and 1-hexanol more than 50% [ 18 , 27 ] and 12% [ 25 ], respectively. Alkanes are the main volatile compounds in bell pepper spices [ 23 ], and acids and ketones are the main volatile compounds in Viburnum opulus L. fruits [ 24 ]. Compared to other oils or plants, VCO presents its own special flavor.…”

Section: Resultsmentioning

confidence: 99%

“…The flavor composition and nutritional evaluation of edible plants in different growing locations has been an important research field in the past few years, such as focusing on volatile compounds, fatty acids, amino acids, polyphenols, and antioxidant activities in Capsicum annuum [ 23 ], Viburnum opulus L. [ 24 ], olive [ 18 , 25 , 26 , 27 ], Taxus Baccata L. [ 28 ], Paeonia ostii [ 29 ], and Camellia sinensis [ 30 ]. It has long been known that the volatile compounds of edible oil are related to genetic (cultivars) [ 31 , 32 , 33 , 34 , 35 ], environmental (geography [ 18 , 25 , 27 , 31 ], climatic conditions [ 27 , 31 ] and storage conditions [ 31 ]), cultivating (agronomic techniques [ 36 ] and the degree of fruit ripening [ 31 , 36 ]), and processing (harvesting methods [ 31 ] and processing technology [ 37 ]) factors.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

et al. 2022

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Volatile flavor of edible oils is an important quality index and factor affecting consumer choice. The purpose of this investigation was to characterize virgin Camellia oleifera seed oil (VCO) samples from different locations in southern China in terms of their volatile compounds to show the classification of VCO with respect to geography. Different samples from 20 producing VCO regions were collected in 2020 growing season, at almost the same maturity stage, and processed under the same conditions. Headspace solid-phase microextraction (HS-SPME) with a gas chromatography–mass spectrometer system (GC–MS) was used to analyze volatile compounds. A total of 348 volatiles were characterized, including aldehydes, ketones, alcohols, acids, esters, alkenes, alkanes, furans, phenols, and benzene; the relative contents ranged from 7.80–58.68%, 1.73–12.52%, 2.91–37.07%, 2.73–46.50%, 0.99–12.01%, 0.40–14.95%, 0.00–27.23%, 0.00–3.75%, 0.00–7.34%, and 0.00–1.55%, respectively. The VCO geographical origins with the largest number of volatile compounds was Xixiangtang of Guangxi (L17), and the least was Beireng of Hainan (L19). A total of 23 common and 98 unique volatile compounds were detected that reflected the basic and characteristic flavor of VCO, respectively. After PCA, heatmap and PLS-DA analysis, Longchuan of Guangdong (L8), Qingshanhu of Jiangxi (L16), and Panlong of Yunnan (L20) were in one group where the annual average temperatures are relatively low, where annual rainfalls are also low. Guangning of Guangdong (L6), Yunan of Guangdong (L7), Xingning of Guangdong (L9), Tianhe of Guangdong (L10), Xuwen of Guangdong (L11), and Xiuying of Hainan (L18) were in another group where the annual average temperatures are relatively high, and the altitudes are low. Hence, volatile compound distributions confirmed the differences among the VCO samples from these geographical areas, and the provenance difference evaluation can be carried out by flavor.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

et al. 2022

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“…The concentrations of thirteen kinds of common VOCs in QYX and HTDZ were also comparable, including pentanoic acid (2.16 and 2.83 µg/g), ethanol (2.31 and 3.00 µg/g), isobutyric acid (0.58 and 0.55 µg/g), butyl acetate (0.54 and 0.61 µg/g), hexanoic acid (both 0.26 µg/g), 3-methyl butanoic acid (0.14 and 0.13 µg/g), hexanal (0.19 and 0.25 µg/g), ethyl 3-methylbutyrate (both 0.03 µg/g), n-nonanal (0.41 and 0.44 µg/g), furfurol (0.19 and 0.22 µg/g), 2-methyl butanal (0.53 and 0.61 µg/g), 3-octanone (both 0.03 µg/g), and pentanal (0.02 and 0.03 µg/g). Among these common VOCs, hexanoic acid and pentanoic acid were also found in grape and were perceived as having a sweat odor, n-nonanal as citrus with a green odor, and furfurol as a sweet odor [26]. Further, 3-methylbutanoic acid was identified as one of the most important odorants in chocolate, with fruity, sweaty, rancid, and cheesy aromas [27,28].…”

Section: Gc-ims Analysismentioning

confidence: 99%

Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

Qiao

Chen

et al. 2022

Foods

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The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other. HZ had the most abundant specific VOCs, including linalool, nonanoic acid, methyl myristoleate, 2-acetylfuran, 1-octen-3-one, E-2-heptenal, 2-heptenone, 7-octenoic acid, and 2-pentanone. HZ had higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis showed that jujube ID (identity) might be related to phenylacetaldehyde and isobutanoic acid that formed by the transamination or dehydrogenation of amino acids; meanwhile, the sweet attribute was correlated with amino acids, including threonine, glutamic acid, glycine, alanine, valine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.

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“…In modern bioanalytical chemistry, analysis of FFA composition most often relies on gas chromatography -mass spectrometry (GC-MS) [11]. Thereby, short-chained volatile acids can be analyzed by head space techniques [12], whereas the long-chained ones can be assessed by liquid injection after appropriate derivatization [13].…”

Section: Figure 1 Structural Class Of Bacterial Fatty Acidsmentioning

confidence: 99%

A High-throughput Method for Fingerprinting of Rhizobial Free Fatty Acids by the Combination of a Thin Film Chemical Deposition Technique and Matrix-assisted Laser Desorption/ionization Time-of Flight Mass Spectrometry

Gladchuk¹,

Schumilina²,

Kusnetsova³

et al. 2020

Preprint

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Fatty acids (FAs) represent an important class of metabolites, impacting on membrane building blocks and cellular regulatory networks. In nature, prokaryotes are characterized with the most impressing FA structural diversity and the highest relative contents of free fatty acids (FFAs). Thereby, nitrogen-fixing bacteria (order Rhizobiales), often found in symbiosis with legumes, attract a special interest. Indeed, FAs impact on the structure of rhizobial nodulation factors, required for successful infection of plant root. Although the FA patterns can be addressed by GC- and LC-MS, these methods are time-consuming and suffer from compromised sensitivity, low stability of derivatives and artifacts. In contrast, MALDI-TOF-MS represents an excellent platform for high-efficient metabolite fingerprinting, also applicable to FFAs. Therefore, here we propose a simple and straightforward protocol for high-throughput relative quantification of FFAs in rhizobia by the combination of Langmuir technology and MALDI-TOF-MS, which is featured with high sensitivity, accuracy and precision of quantification. Here we propose a step by step procedure comprising rhizobia culturing, pre-cleaning, extraction, sample preparation, mass spectrometric analysis, data processing and post-processing. To demonstrate the analytical potential of the protocol we illustrate it by a case study – comparison the FFA metabolomes of two rhizobia species - Rhizobium leguminosarum and Sinorhizobium meliloti.

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Variation in volatile and fatty acid contents among Viburnum opulus L. Fruits growing different locations

Cited by 21 publications

References 16 publications

Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

A High-throughput Method for Fingerprinting of Rhizobial Free Fatty Acids by the Combination of a Thin Film Chemical Deposition Technique and Matrix-assisted Laser Desorption/ionization Time-of Flight Mass Spectrometry

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