Article
Chemistry, Analytical
Neda Naseri, Sharmin Kharrazi, Khosrou Abdi, Reza Alizadeh
Summary: This study presents the preparation and characterization of ZnO@GA nanorod coated fibers for SPME, showing good extraction performance for VOCs in GC-MS analysis. The ZnO@GA nanorods exhibited high surface to volume ratio and functional groups, providing a promising alternative for sample pretreatment and analysis in GC-MS.
ANALYTICA CHIMICA ACTA
(2021)
Article
Plant Sciences
Yongzhou Li, Liangliang He, Yinhua Song, Peng Zhang, Doudou Chen, Liping Guan, Sanjun Liu
Summary: In this study, volatile compounds in the pulp and skin of five table grape cultivars with different aroma types were qualitatively analyzed. The analysis identified 215 aroma compounds, including esters, terpenes, and alcohols. The transcriptomic analysis and terpene profiling data revealed several candidate genes and transcription factors involved in aroma biosynthetic regulation. The results provide new insights into the regulation of different aromas in grapes.
Article
Biochemistry & Molecular Biology
Gustavo Galarza, Jorge G. Figueroa
Summary: This investigation examined the relationship between different dry fermentation processes of coffee (aerobic, anaerobic, and CO2 modified atmosphere) and fermentation times, in relation to pH, acidity, and seven volatile marker compounds. The results showed that fermentation time had a significant effect on pH and acidity. The presence of acetic acid was positively correlated with fermentation time, while other compounds showed negative correlation. The different fermentation treatments had varying affinities with the volatile marker compounds analyzed.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xuechao Song, Elena Canellas, Cristina Nerin
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HSSPME-GC-MS) was used to analyze volatile compounds in minced pork meat during storage, with the origin of aromatic hydrocarbons in pork being verified by a migration test. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to characterize the profile of volatile compounds and identify potential volatile markers associated with pork spoilage. Three compounds were identified as additional indicators for quality control of pork based on their importance in discrimination of pork with different storage times.
Article
Chemistry, Analytical
Cristina Berenguer, Jorge A. M. Pereira, Jose S. Camara
Summary: Through analyzing the volatile fingerprints of traditional tobacco and e-cigarettes, it was found that e-cigarettes might be a valid and less harmful alternative to traditional tobacco for smokers, secondhand smokers, and the environment.
MICROCHEMICAL JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Elinor A. Chapman, James Baker, Prashant Aggarwal, David M. Hughes, Amara C. Nwosu, Mark T. Boyd, Catriona R. Mayland, Stephen Mason, John Ellershaw, Chris S. Probert, Seamus Coyle
Summary: Predicting the dying process of advanced cancer patients is challenging. However, by analyzing the changes in volatile organic compounds (VOCs) in urine, it is possible to predict the dying process of patients with lung cancer. Specific changes in VOCs were identified and a prediction model using 8 VOCs showed promising results in stratifying patients into different risk groups.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Chemistry, Multidisciplinary
Davide Slaghenaufi, Giovanni Luzzini, Matteo Borgato, Anita Boscaini, Andrea Dal Cin, Vittorio Zandona, Maurizio Ugliano
Summary: This study aimed to analyze the aromatic characteristics of commercially available Prosecco wines within the price range of 7 to 13 euros. The wines were sourced from different regions, including Valdobbiadene, Asolo, and Treviso. A total of 70 volatile compounds were identified and quantified, with esters playing a major role in the aroma. Differences in compounds between the wine's origin areas were observed, particularly in terms of VSC, esters, and C-6 alcohols. Sensory evaluations indicated the formation of distinct clusters, partially attributed to the wine's origin, with variations in esters and compounds associated with wine aging.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Rosalia Zianni, Annalisa Mentana, Michele Tomaiuolo, Maria Campaniello, Marco Iammarino, Diego Centonze, Carmen Palermo
Summary: In this study, untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was conducted to investigate potential radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was used to optimize the HS-SPME analysis of volatile organic compounds (VOCs). PLS-DA and LDA were applied to explore the variation in volatile profile due to X-ray irradiation, and a total of 35 VOCs were identified as potential irradiation markers.
Article
Chemistry, Applied
Lucy Turner, Dhriti Dawda, Carol Wagstaff, Frances Gawthrop, Stella Lignou
Summary: Research found that both maturity and genotype have significant impacts on celery aroma, with harvest stage having a greater influence on aroma quality than genotype. Agronomic practices are crucial in determining crop quality.
Article
Chemistry, Applied
Zhenyang Liu, Qiumei Liu, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Di Zhang, Wenzheng Shi, Hongwu Ji, Shucheng Liu
Summary: This study investigated the volatile compounds and quality traits in shrimp heads stored at different temperatures, finding that the sensory scores decreased with storage time, while pH and TVB-N content increased. Specific volatile compounds were identified at different storage temperatures, and certain compounds were identified as potential markers of spoilage. The findings provide a theoretical basis for further research on quality and volatile compounds in shrimp heads for high-quality utilization.
Article
Biotechnology & Applied Microbiology
Harshad Lade, Diby Paul, Ji Hyang Kweon
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
(2015)
Article
Environmental Sciences
Harshad Lade, Avinash Kadam, Diby Paul, Sanjay Govindwar
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2015)
Article
Chemistry, Multidisciplinary
Harshad Lade, Sanjay Govindwar, Diby Paul
JOURNAL OF CHEMISTRY
(2015)
Article
Green & Sustainable Science & Technology
Ruchita Dixit, Wasiullah, Deepti Malaviya, Kuppusamy Pandiyan, Udai B. Singh, Asha Sahu, Renu Shukla, Bhanu P. Singh, Jai P. Rai, Pawan Kumar Sharma, Harshad Lade, Diby Paul
Article
Chemistry, Multidisciplinary
Harsha Srivastava, Harshad Lade, Diby Paul, G. Arthanareeswaran, Ji Hyang Kweon
APPLIED SCIENCES-BASEL
(2016)
Review
Biochemistry & Molecular Biology
Diby Paul, Judy Gopal, Manish Kumar, Muthu Manikandan
CHEMICO-BIOLOGICAL INTERACTIONS
(2018)
Review
Chemistry, Analytical
Manikandan Muthu, Anbarasu Deenadayalan, D. Ramachandran, Diby Paul, Judy Gopal, Sechul Chun
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2018)
Article
Environmental Sciences
Subramanium Thiyageshwari, Pandurangan Gayathri, Ramasamy Krishnamoorthy, Rangasamy Anandham, Diby Paul
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2018)
Article
Chemistry, Multidisciplinary
Se Chul Chun, Shang Xiaomin, Vimala Anthonydhason, Hyejin Jung, Shimels Tilahun Belachew, Judy Gopal, Diby Paul
APPLIED SCIENCES-BASEL
(2018)
Review
Biochemistry & Molecular Biology
Harshad Lade, Diby Paul, Ji Hyang Kweon
INTERNATIONAL JOURNAL OF BIOLOGICAL SCIENCES
(2014)
Article
Biochemistry & Molecular Biology
Harshad Lade, Diby Paul, Ji Hyang Kweon
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2014)
Article
Polymer Science
Aruna Pagidi, Y. Lukka Thuyavan, G. Arthanareeswaran, A. F. Ismail, Juhana Jaafar, Diby Paul
JOURNAL OF APPLIED POLYMER SCIENCE
(2015)
Article
Biotechnology & Applied Microbiology
Ji Hee Han, Diby Paul, Se Weon Lee, Jin Woo Park, Kyung Seok Park
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2014)
Article
Chemistry, Multidisciplinary
R. Saranya, G. Arthanareeswaran, A. F. Ismail, Dionysios D. Dionysiou, Diby Paul
Article
Biology
Harshad Lade, Avinash Kadam, Diby Paul, Sanjay Govindwar