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Evolution of Brassica rapa L. var. rapa volatile composition by HS-SPME and GC/IT-MS.

Taveira, M.; Fernandes, F.; Pinho, P. Guedes de; Andrade, P.B.; Pereira, J.A.; Valentão, P.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
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46.09%
Brassica rapa var. rapa L. (turnip) is highly appreciated and consumed by human. In this work, the volatile profile of B. rapa var. rapa was studied during the maturation process. The volatiles of seeds, sprouts with 6 and 9 days, and adult plant were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Several constituents, including alcohols, aldehydes, esters, ketones, norisoprenoids, nitrogen and sulphur compounds were characterized, totalizing 64 compounds. Isothiocyanates are the main volatiles in all matrices, being 3-butenyl isothiocyanate the major compound. Qualitative and quantitative differences were found among the analysed materials. Nitrogen and sulphur compounds decreased during the maturation process, while terpenes, aldehydes, norisoprenoids and ester compounds were present in higher amounts during germination, especially in sprouts with 9 days of development.

Volatile profiling of Ficus carica varieties by HS-SPME and GC-IT-MS

Oliveira, A.P.; Silva, L.R.; Pinho, P. Guedes de; Gil Izquierdo, A.; Valentão, P.; Silva, B.M.; Pereira, J.A.; Andrade, P.B.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.34%
Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and peel) and leaves of Portuguese Ficus carica L. white (‘‘Pingo de Mel” and ‘‘Branca Tradicional”) and dark (‘‘Borrasota Tradicional”, ‘‘Verbera Preta” and ‘‘Preta Tradicional”) varieties were characterised by HSSPME/ GC–IT-MS. Fifty-nine compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, sesquiterpenes, norisoprenoids), with 39 being reported for the first time in this species. Principal component analysis of semi-quantitative data showed that pulps and peels are distinguished from leaves by their abundance of monoterpenes and aldehydes. All varieties presented a similar volatile profile, although some differences between white and dark varieties were noticed. This is the first study comparing volatile composition of several materials from F. carica. In addition, no previous study involved the above mentioned varieties.

Volatile composition of three species of wild mushrooms from Trás-os-Montes region using HS-SPME and GC/IT-MS

Nogueira, Liliana; Malheiro, R.; Pinho, P. Guedes de; Baptista, Paula
Fonte: Universidade de Aveiro Publicador: Universidade de Aveiro
Tipo: Conferência ou Objeto de Conferência
ENG
Relevância na Pesquisa
56.45%
Trás-os-Montes region is considered one of the richest regions of Portugal concerning the existence of wild mushrooms. In the present work, was studied the volatile profile of three species of wild mushrooms, Hebeloma crustuliniforme, Clitocybe odora and Tricholoma fracticum. These species have different flavours, namely radish-, anise-like odor, and not distinctive or slightly mealy odor, respectively. The volatile fractions were determined in fresh mushrooms by headspace solid-phase microextraction (HS-SPME) combined with gas-chromatography/ion trap-mass spectrometry (GC/IT-MS). Several volatile compounds were identified, belonging to different chemical classes. The three studied mushroom species reported different volatile profiles as presented in Figure 1. Meanwhile these species are mainly composed by alcohols and aldehydes, and in minor content by sesquiterpenes, terpenic compounds, esters, ketones and other chemical classes. 3-Octanol and 1-octanol were identified in the species contributing to their flavour. ρ-Anisaldehyde was only identified in Clitocybe odora and was the main volatile compound identified in this specie. It contributes with the characteristic anise smell of this mushroom, and could be also used as a chemical authenticity marker. Linalool was present in the three species in considerable amounts contributing with floral scents. Overall the volatile profile of the three species contributes with characteristic fragrances...

Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics

Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B.
Fonte: Blank, Imre; Wüst, Matthias; Yeretzian, Chahan Publicador: Blank, Imre; Wüst, Matthias; Yeretzian, Chahan
Tipo: Conferência ou Objeto de Conferência
ENG
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46.19%
Volatile and semi-volatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica and Cantharellus cibarius, were determined by headspace solidphase microextraction and by liquid extraction combined with gas chromatographymass spectrometry.

Volatile profile of Arbutus unedo L. fruit through ripening stage

Oliveira, Ivo; Pinho, P. Guedes de; Malheiro, R.; Baptista, Paula; Pereira, J.A.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.19%
Arbutus unedo L. is a Mediterranean shrub used in the production of jams, marmalades and beverages, as well as in traditional medicine. In this work, the effect of ripening on the volatile compounds of the fruits of A. unedo was evaluated, using headspace-solid phase microextraction combined with gas chromatography/ ion trap-mass spectrometry. Alcohols are the main component of the volatile fraction of A. unedo fruits, followed by aldehydes and esters. The main volatile compounds identified were (Z)-3-hexen-1-ol, 1-hexanol, hexanal, (E)-2-hexenal and hexyl acetate, all formed through the lipoxygenase pathway (LOX). The green odours are progressively replaced during ripening by floral and sweet sensations, due to the decrease in alcohols, aldehydes and esters, resulting in the unmasking of the aromas associated with the minor compounds (mainly monoterpenes and norisoprenoid compounds) that compose A. unedo fruits.

Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit

Janzantti, Natalia S.; Macoris, Mariana S.; Garruti, Deborah S.; Monteiro, Magali
Fonte: Elsevier B.V. Publicador: Elsevier B.V.
Tipo: Artigo de Revista Científica Formato: 511-518
ENG
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56.31%
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic and conventional fruit, besides to assess the total antioxidant activity. The volatile compounds were isolated from dynamic headspace, separated by high-resolution gas chromatography and the odoriferous contribution to the passion fruit aroma was evaluated using the OSME technique. Total antioxidant activity was determined using the ABTS radical reaction. The organic and conventional passion fruit showed similar volatile profile, although some differences occurred. Ethyl 2-propenoate, 2-methyl-1 -propanol, diethyl carbonate and ethyl hexanoate were threefold higher in the organic fruit while butyl acetate, hexanal, cis-3-hexenyl acetate and trans-3-hexenyl butanoate were threefold higher in the conventional fruit. Hexanoate and acetate esters, and saturated alcohols described as fruity, sweet, citrus and passion-fruit aroma showed the highest odorific intensity in the organic fruit. Furthermore, trans and cis-3-hexenyl acetate and alpha-copaene...

Relationship between volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines from Douro Valley

Vilela, Alice; Teixeira, Sílvia; Fradique, Sofia; M. Nunes, Fernando; Cosme, Fernanda
Fonte: 12º Encontro de Química dos Alimentos Publicador: 12º Encontro de Química dos Alimentos
Tipo: Conferência ou Objeto de Conferência
ENG
Relevância na Pesquisa
56.22%
White wines are, in general, fruitier and fresher than red wines. These descriptors depend on the wine grapes varieties and, with no less importance, on the winemaking technology. Nowadays, the use of wood barrels in the elaboration of quality white wines becomes common in winemaking, and some studies showed the influence of wood compounds on the white wine volatile composition [1, 2]. Flavour notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and vanilla [3]. In this work, monovarietal wines from two distinct grape varieties, Malvasia Fina and Gouveio, produced in stainless steel tanks and oak wood barrels, were analysed chemically and sensorially, before vinification, two months after vinification and five months after vinification. After SPME-GC-MS analysis and sensorial evaluation it was observed that Malvasia Fina white wines are more influenced by the vinification vat (oak wood or stainless steel) concerning aromatic and sensory attributes than the wines obtained from Gouveio grape variety independently of time. This knowledge could be a tool for the winemakers in order to better choose the winemaking process to obtain wines with higher quality standards.

Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry

Sousa,Adriana; Souza Neto,Manoel Alves; Garruti,Deborah dos Santos; Sousa,João; Brito,Edy Sousa de
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2010 EN
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56.27%
Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%).

Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

Freitas,Vitória Matos de; Garruti,Deborah dos Santos; Souza Neto,Manoel Alves; Facundo,Heliofábia Virgínia de Vasconcelos; Correia,José Maria
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2011 EN
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56.38%
This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor). Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil) and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds were isolated from the product by suction and trapped in Porapak Q, analyzed through high-resolution gas chromatography and identified through gas chromatography-mass spectrometry (GC-MS). Twelve odoriferous compounds were monitored: ethyl butanoate, ethyl propanoate, 3-methyl-1-butanol, 3-methyl-2-butenol, (E)-3-hexenol, (Z)-3-hexenol, 3-methylbutyl acetate, benzaldehyde, ethyl hexanoate, hexyl acetate, limonene and furfural. The slight variations observed in the volatile profile were not enough to provoke significant changes in the characteristic aroma and flavor of the passion fruit juice.

Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage

Xisto,Andréa Luiza Ramos Pereira; Boas,Eduardo Valério de Barros Vilas; Nunes,Elisângela Elena; Federal,Brígida Monteiro Vilas Boas; Guerreiro,Mário César
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2012 EN
Relevância na Pesquisa
46.28%
Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

Sousa,Adriana Dutra; Brito,Edy Sousa de
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2013 EN
Relevância na Pesquisa
46.34%
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not familiar with cashew aroma. The aim of this study was to evaluate the effect of treatment with macroporous resins (FPA54, FPX66, XAD761, and XAD4) on the volatile profile and physicochemical characteristics of clarified cashew apple juice. After the treatment with the resins, the volatile profile was evaluated using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). The physicochemical analyses performed were: pH, soluble solids (ºBrix), total titrable acidity, reducing sugars, and vitamin C. Gas chromatography analyses showed that XAD4 and FPX66 led to a reduction of the initial amount of volatile compounds to 14.05% and 15.72%, respectively. These two resins also did not affect the physicochemical characteristics of the clarified cashew apple juice.

Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

Braga,Gilberto Costa; Prado,Adna; Pinto,Jair Sebastião da Silva; Alencar,Severino Matias de
Fonte: Universidade Federal de Santa Maria Publicador: Universidade Federal de Santa Maria
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/02/2015 EN
Relevância na Pesquisa
46.38%
The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate...

Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles.

FREITAS, V. M. de; GARRUTI, D. dos S.; SOUZA NETO, M. A. de; FACUNDO, H. V. de V.; CORREIA, J. M.
Fonte: Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 2, p. 349-354, 2011. Publicador: Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 2, p. 349-354, 2011.
Tipo: Artigo em periódico indexado (ALICE)
EN
Relevância na Pesquisa
46.12%
2011

Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Fonte: Institute of Food Science and Technology Publicador: Institute of Food Science and Technology
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
66.41%
The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME ⁄ GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.

Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage; Perfil volátil e alterações físicas, químicas e bioquímicas na melancia minimamente processada durante o armazenamento

Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
46.28%
Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C 9 ) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

Garruti,Deborah dos Santos; Pinto,Nayra de Oliveira Frederico; Alves,Victor Costa Castro; Penha,Maria Flávia Azevedo da; Tobaruela,Eric de Castro; Araújo,Ídila Maria da Silva
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/02/2013 EN
Relevância na Pesquisa
46.42%
The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Pontes, Marisela; Pereira, Jorge; Câmara, José S.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /04/2012 ENG
Relevância na Pesquisa
46.5%
In this study the effect of the cultivar on the volatile profile of five different banana varieties was evaluated and determined by dynamic headspace solid-phase microextraction (dHS-SPME) combined with one-dimensional gas chromatography–mass spectrometry (1D-GC–qMS). This approach allowed the definition of a volatile metabolite profile to each banana variety and can be used as pertinent criteria of differentiation. The investigated banana varieties (Dwarf Cavendish, Prata, Maçã, Ouro and Platano) have certified botanical origin and belong to the Musaceae family, the most common genomic group cultivated in Madeira Island (Portugal). The influence of dHS-SPME experimental factors, namely, fibre coating, extraction time and extraction temperature, on the equilibrium headspace analysis was investigated and optimised using univariate optimisation design. A total of 68 volatile organic metabolites (VOMs) were tentatively identified and used to profile the volatile composition in different banana cultivars, thus emphasising the sensitivity and applicability of SPME for establishment of the volatile metabolomic pattern of plant secondary metabolites. Ethyl esters were found to comprise the largest chemical class accounting 80.9%, 86.5%...

Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

Gómez-Ruiz, José Ángel; Cabezas, Lourdes; Martínez-Castro, Isabel; González-Viñas, Miguel Ángel; Poveda, Justa María
Fonte: Springer Publicador: Springer
Tipo: Artículo Formato: 458108 bytes; application/pdf
ENG
Relevância na Pesquisa
46.27%
10 pages, 1 figure, 6 tables.-- Available online Jul 18, 2007.; Three batches of Manchego cheese were manufactured using one of the following starter culture systems: (1) a defined strain starter culture comprising Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. dextranicum; (2) the above-defined strain starter culture and an adjunct culture (Lactobacillus plantarum), all these strains being isolated from high-quality Manchego cheeses and (3) a commercial starter consisting of two strains of Lactococcus lactis. Differences in volatile profile and the sensory characteristics of these cheeses were studied. After 4 months of ripening, the two batches of cheese made with the defined strain starter cultures obtained the highest scores for sensory attributes and for the overall impression. Additionally, Purge & Trap and SDE analysis showed a more complex volatile profile in these cheeses than in those made with the commercial starter. Extending the maturation time to 8 months for cheeses made with the defined starter cultures led to significant higher levels of free fatty acids and ethyl esters in those cheeses made without adjunct culture. However, panelists did not find significant differences among the sensory characteristics of the two cheeses.; This work was supported by the Spanish Ministry of Education and Culture and EU (FEDER Program 1FD97-0166). J.A. Gómez-Ruiz acknowledges Comunidad de Madrid for a scholarship.; Peer reviewed

Characterization of volatile substances in apples from rosaceae family by headspace solid‐phase microextraction followed by GC‐qMS

Ferreira, Liseth; Perestrelo, Rosa; Caldeira, Michael; Câmara, José S.
Fonte: WILEY-VCH Verlag GmbH & Co. KGaA Publicador: WILEY-VCH Verlag GmbH & Co. KGaA
Tipo: Artigo de Revista Científica
Publicado em /03/2009 ENG
Relevância na Pesquisa
46.22%
The volatile composition of different apple varieties of Malus domestica Borkh. species from different geographic regions at Madeira Islands, namely Ponta do Pargo (PP), Porto Santo (PS), and Santo da Serra (SS) was established by headspace solid-phase microextraction (HS-SPME) procedure followed by GC-MS (GC-qMS) analysis. Significant parameters affecting sorption process such as fiber coating, extraction temperature,extractiontime,sampleamount,dilutionfactor,ionicstrength,anddesorption time,wereoptimizedanddiscussed.TheSPMEfibercoatedwith50/30 lmdivinylbenzene/carboxen/PDMS (DVB/CAR/PDMS) afforded highest extraction efficiency of volatile compounds, providing the best sensitivity for the target volatiles, particularly whenthesampleswereextractedat508Cfor30 minwithconstantmagneticstirring. A qualitative and semi-quantitative analysis between the investigated apple species has been established. It was possible to identify about 100 of volatile compounds amongpulp(46,45,and39),peel(64,60,and64),andentirefruit(65,43,and50)inPP, PS,andSSapples,respectively.Ethylesters,terpenes,andhigheralcoholswerefound tobethemostrepresentativevolatiles. a-Farnesene,hexan-1-olandhexyl2-methylbutyratewerethecompoundsfoundinthevolatileprofileofstudiedappleswiththelargestGCarea...

Kinetic and statistical criteria for the selection of conditions of extraction of volatile compounds of piquin pepper (Capsicum annuum L. var. glabriusculum)

Vázquez-Cárdenas,C.F.; Valiente-Banuet,J.I.; Caballero-Mata,P.; Mújica-Paz,H.; Rodríguez-Rodríguez,J.; Welti-Chanes,J.
Fonte: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería Publicador: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2015 EN
Relevância na Pesquisa
46.22%
This study was aimed to analyze trie effect of temperature (40, 60, and 80 °C) and time (10, 40, and 80 min) or extraction of major volatile compounds (VC) from piquin peppers (Capsicum annuum L. var. glabriusculum) using HS-SPME. VC extraction was significantly affected (P<0.05) by temperature and time, which was described by a kinetic fractional conversion equation and the Arrhenius model. However, principal component analysis (PCA) performed on major VC determined a differential response of VC to extraction conditions. Two distinctive groups of compounds were identified using kinetic and statistical criteria: compounds associated (GR1) and poorly associated (GR2) with the aromatic profile of peppers. Extraction of GR1 compounds was favored at 40 oC and 80 min; whereas for GR2, extraction was favored at 80 °C and 80 min. The best extraction condition of VC associated with aroma of piquin pepper was determined (40 °C and 80 min) considering the individual effect of temperature that favored extraction of VC within GR1. The results showed that the use PCA can be a useful tool for a better selection of extraction conditions of the aromatic fraction of interest.