Article
Biochemistry & Molecular Biology
Ming Cai, Wan Xu, Yan Xu, Huitang Pan, Qixiang Zhang
Summary: This study systematically analyzed the volatile organic compounds (VOCs) emitted from Lagerstroemia caudata, a rare aromatic species native to southeastern China. Different categories of VOCs were identified, including aldehydes, alcohols, and monoterpenoids, each with different releasing rhythms. The study also found that certain compounds correlated closely with the opening of L. caudata and presented a diurnal pattern of scent emission. These findings provide valuable information for understanding the floral VOCs of Lagerstroemia and breeding new cultivars with desirable floral scents.
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
Xian-Bing Xu, Khaled Murtada, Janusz Pawliszyn
Summary: In this study, a high-efficiency enrichment method using solid-phase micro extraction (SPME) arrow configuration was developed for determining trace-level volatile terpenes in fish tissue. The method demonstrated good linearity and repeatability, with the thicker coating providing higher sensitivity and expanding the range of detected compounds for headspace SPME. Theoretical calculations validated the benefits of increased coating thickness in enhancing method sensitivity.
Article
Plant Sciences
Yeong-Geun Lee, Won-Sil Choi, Seung-Ok Yang, Jeon Hwang-Bo, Hyoun-Geun Kim, Minzhe Fang, Tae-Hoo Yi, Se Chan Kang, Youn-Hyung Lee, Nam-In Baek
Summary: Abeliophyllum distichum, a rare plant species only found on the Korean peninsula, has five variants with different morphological characteristics, particularly related to petal color. Volatile component analysis and multivariate data analyses revealed a connection between the morphological characteristics of each variant and their volatile composition.
Article
Horticulture
Qin Zhang, Shouliang Zhu, Xin Lin, Junsen Peng, Dengcan Luo, Xuan Wan, Yun Zhang, Xiaoqing Dong, Yuhua Ma
Summary: By analyzing the volatile compounds of different cultivars of plum fruit, it was found that a total of 938 volatile compounds were identified, with 470 compounds common to all cultivars. The main volatile compounds in plum fruit were terpenoids, esters, and heterocycles. Principal component analysis and cluster analysis showed that the volatile compounds of 'Fengtang' plum and 'Cuihong' plum were similar, while those of 'Kongxin' plum were different from other cultivars.
Article
Biochemistry & Molecular Biology
Adam Kowalczyk, Piotr Kus, Zvonimir Marijanovic, Carlo I. G. Tuberoso, Izabela Fecka, Igor Jerkovic
Summary: In this study, gas chromatography-mass spectrometry analysis was conducted to analyze the volatile organic compounds in the leaves of seven different mint taxa. Principal component analysis identified two groups of chemotypes and the safety of their use was evaluated.
Article
Food Science & Technology
Dong-Shin Kim, Sun Lee, Suk Man Park, Su Hyun Yun, Han-Seung Gab, Sang Suk Kim, Hyun-Jin Kim
Summary: The study analyzed 10 citrus varieties to evaluate their chemical profiles and antioxidant activities, finding significant variations in content of sugars, organic acids, flavonoids, limonoids, and carotenoids among different varieties. These differences led to variations in antioxidant capacity and quality parameters. The study provides valuable information for understanding the relationship between citrus quality and metabolite profiles, which can be useful for the development and improvement of new citrus varieties.
Article
Biochemistry & Molecular Biology
Yuhang Deng, Huan Kan, Yonghe Li, Yun Liu, Xu Qiu
Summary: This study analyzed the VOCs and flavor characteristics of Rosa roxburghii and Rosa sterilis using HS-SPME-GC-MS. The results showed differences in key flavor components between the two species, and specific components were identified as potential markers to distinguish their flavor profiles.
Article
Biochemistry & Molecular Biology
Tie Wang, Bo Xiong, Zhendong Zheng, Zeyu Qin, Lijun Deng, Wei Zheng, Mingfei Zhang, Guochao Sun, Siya He, Jun Wang, Zhihui Wang
Summary: Citrus exhibits unique nutritional values and most cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. This study aims to determine the effect of a yellowish bud mutant in the citrus cultivar 'Aiyuan 38' on fruit quality.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Analytical
Chumki Banik, Jacek A. Koziel, James Z. Li
Summary: This research identified volatile organic chemicals (VOCs) in cat urine and feces using gas chromatography-mass spectrometry and found differences in emissions between fresh and aged samples. Some compounds had pleasant odors, while others contributed to malodor, with phenolic compounds and aromatic heterocyclic organic N compounds being the most intense odor generators. This study may help in developing approaches to reduce odor impacts from cat urine and feces.
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Horticulture
Lingjuan Zhang, Xuanxuan Han, Shuai Zhang, Junjie Du, Jiancheng Zhang, Yu Gary Gao, Pengfei Wang, Xiaopeng Mu
Summary: In this study, the volatile compounds of 53 C. humilis genotypes were analyzed. The results showed that esters and terpenoids were the dominant volatile components. The total volatile content varied significantly among genotypes with different ripening periods, and genotypes with yellow fruit peels had higher total volatile contents. These findings provide valuable insights into the mechanisms of fruit aroma development and can contribute to targeted breeding of fruit cultivars with high aroma.
Article
Biochemistry & Molecular Biology
Rosaria Cozzolino, Jose S. Camara, Livia Malorni, Giuseppe Amato, Ciro Cannavacciuolo, Milena Masullo, Sonia Piacente
Summary: This study investigated the volatile profiles of different finger lime cultivars and identified their distinct chemical compositions. The volatile compounds found in these cultivars were reported to exhibit important biological activities, suggesting their potential applications in the pharmaceutical and food industries.
Article
Environmental Sciences
Sarah Tabbal, Badr El Aroussi, Michele Bouchard, Genevieve Marchand, Sami Haddad
Summary: A method has been developed to quantify 21 mVOCs in urine and human blood using headspace solid phase micro-extraction coupled with gas chromatography-triple quadrupole mass spectrometry. The developed method showed good linearity, low limits of detection, high recoveries, and satisfactory accuracy and precision.
Article
Food Science & Technology
Debarati Bhadury, Yada Nolvachai, Philip J. Marriott, Joanne Tanner, Kellie L. Tuck
Summary: This qualitative study investigated the effects of different packaging systems on the formation and release of volatile organic compounds (VOCs) from raw beef. It found no clear relationship between the VOCs detected and the packaging systems, with only two known volatiles of beef detected in all three systems. This research provides crucial insights into the relationship between VOCs and the best before date (BBD), essential for developing on-pack freshness and quality sensors.
