Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine.

Volatile constituents in jambolan [Syzgium cumini (L.) Skeels] wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). The composition of the jambolan wine included 52 esters, 20 terpenes, 13 alcohols, 12 acids, 11 aldehydes, 4 ketones, 4 oxides, and 5 miscellaneous compounds. Aroma extract dilution analysis and odor activity units were used for the determination of odor-active compounds. A total of 19 odor-active compounds were found as odor-active volatiles, from which (E)-ß-ionone, phenylacetaldehyde, ethyl acetate, ethyl hexanoate, and ethyl benzoate were the most important. The similar results of the GC-O and OAV approaches suggests that HS-SPME-GC-O could be used as a fast and simple tool to quality control of the jambolan wine aroma.

Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages.

This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles of these varieties. In order to obtain the extracts and further characterize the odour-active volatiles of the studied beverages, a simultaneous steam distillation and solvent extraction procedure followed by a GC-MS analysis was employed. A total of 104 volatile compounds were identified in all samples. By determining the odour activity values (OAVs) it was possible to identify compounds with high odor-activity in the beverages, such as: 2-furfural, 5-methyl-2-furfural, hexanal, (E)-2-hexenal, (Z)-3-hexen-1-ol, 1-octen-3-one, 1-octen-3-ol, 5-methyl-2(3H)-furanone, phenylacetaldehyde, nonanal, (E)-2-nonenal, geranylacetone, α-ionone and ß-ionone. Moreover, on the basis of their OAVs, the differences in odour profiles of beverages were predominately due to these odorants.

Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).

BACKGROUND: Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. RESULTS: The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds. CONCLUSION: Seventeen odorants were considered as odour-active compounds, with (E)-ß-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar.

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area.

The volatile compounds of five kind of cultivars of jackfruit (Artocarpus heterophyllus Lam.) grown in Nayarit, Mexico, was researched by using extraction and chromatographic methods such as headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Eighty-six volatile compounds were identified. The most prominent compounds in the analyzed cultivars were alkyl esters of 3-methylbutanoic acid. Ethyl 3-methylbutanoate was the most abundant ester in FMC, JMC and RMC cultivars (190.7-961.2 µg/kg), whereas butyl 3-methylbutanoate (152.8-205.2 µg/kg) and pentyl 3-methylbutanoate (105.1-210.9 µg/kg) were predominant in DMC and BMC cultivars. By utilizing clustering statistical techniques such as principal component analysis was possible to identify certain esters compounds (number and concentration) to differentiate each cultivar.

Phytochemical analysis and in vitro free-radical-scavenging activities of the essential oils from leaf and fruit of Melaleuca leucadendra L.

The phytochemical profile of Melaleuca leucadendra L. leaf and fruit oils from Cuba was investigated by GC and GC/MS. Forty-one and sixty-four volatile compounds were identified and quantified, accounting for 99.2 and 99.5% of the leaf-oil and fruit-oil total composition, respectively. The main components were 1,8-cineol (43.0%), viridiflorol (24.2%), α-terpineol (7.0%), α-pinene (5.3%), and limonene (4.8%) in the leaf oil, and viridiflorol (47.6%), globulol (5.8%), guaiol (5.3%), and α-pinene (4.5%) in the fruit oil. The antioxidant capacity of these essential oils was determined by three different in vitro assays (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, thiobarbituric acid reactive species (TBARS), and 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation), and significant activities were evidenced for all of them.

Composition and biological properties of the volatile oil of Artemisia gorgonum Webb.

The chemical composition of Artemisia gorgonum Webb essential oil from Cape Verde was analyzed by GC and GC/MS. A total of 111 volatile compounds, accounting for 94.9% of the essential oil, were identified by GC and GC/MS. The major compounds were camphor (28.7%), chrysanthenone (10.8%), lavandulyl 2-methylbutanoate (9.5%), alpha-phellandrene (5.5%), lavandulyl propanoate (4.2%), camphene (4.0%), and p-cymene (3.4%). The volatile oil of this endemic plant, which is used in Cape Verdean folk medicine against several ailments, was tested for its antioxidant and antimalarial properties, and was found to exhibit free-radical scavenging on 1,1-diphenyl-2-picrylhydrazyl (DPPH), prevention of lipid peroxidation-in vitro by TBARS (thiobarbituric acid reactive species) assay, and antiplasmodial activity.

Chemical composition, antioxidant and antimicrobial activities of essential oil from the aerial parts of Chuquiraga arcuataHarling grown in the highlands of Ecuador / Composición química, actividades antioxidantes y antimicrobianas del aceite esencial de las partes aéreas de Chuquiraga arcuataHarling cultivado en las tierras altas del Ecuador

Thechemical composition, antioxidant and antimicrobial activities of the essential oil from aerial parts (leaves and flowers) of Chuquiraga arcuataHarling grown in the Ecuadorian Andes were studied. One hundred and twenty-six compounds were identified in the essential oil. Monoterpene hydrocarbons (45.8%) and oxygenated monoterpenes (44.1%) had the major percentages. The most abundant compounds were camphor (21.6%), myrcene (19.5%), and 1,8-cineole (13.4%). Antioxidant activity was examined using DPPH, ABTS,and FRAP assays. The essential oil had a moderate scavenging effect and reduction of ferric ion capacity through FRAP assay. Antimicrobial activity of the essential oil was observed against four pathogenic bacteria and a fungus. The essential oil exhibited activity against all microorganism strains under test, particularly against Candida albicansand Staphylococcus aureuswith MICs of 2.43-12.10 µg/mL.

Se estudió la composición química, actividades antioxidantes y antimicrobianas del aceite esencial procedente de las partes aérea (hojas y flores) de Chuquiraga arcuataHarling cultivadas en los Andes ecuatorianos. Se identificaron 126 compuestos en el aceite esencial. Los hidrocarburos monoterpénicos (45,8%) y los monoterpenos oxigenados (44,1%) tuvieron el mayor porcentaje. Los compuestos más abundantes fueron alcanfor (21,6%), mirceno (19,5%) y 1,8-cineol (13,4%). La actividadantioxidante se examinó mediante ensayos DPPH, ABTS y FRAP. El aceite esencial tuvo un efecto eliminador moderado y una reducción de la capacidad de iones férricos mediante el ensayo FRAP. Se observó actividad antimicrobiana del aceite esencial contra cuatro bacterias y un hongo patógenos. El aceite esencial mostró actividad contra todas las cepas de microorganismos bajo prueba, particularmente contra Candida albicansy Staphylococcus aureuscon CMI de 2,43-12,10 µg/mL.

Aceite esencial de hojas de Minthostachys mollis [HBK] Griseb. del Ecuador: extracción, composición química, capacidad antioxidante y actividad antimicrobiana / Essential oil of Minthostachys mollis [HBK] Griseb. leaves from Ecuador: extraction, chemical composition, antioxidant capacity and antimicrobial activity

The aim of this study was to optimize by response surface design, the extraction of the leaf essential oil (EO) from Minthostachys mollis [HBK] Griseb., grown in Ecuador, using steam distillation. The factors used were extraction time (XTIE) of 60, 105 and 150 min and plant material/water ratio (XRMA) of 1:3, 1:4 and 1:5. The optimal combination was reached with XRMA 1:5 and XTIE 150 min, obtaining a process yield of 0.67%. The chemical composition of the EO analyzed by GC - MS was determined, where the main compounds were carvacryl acetate (44.01%), carvacrol (16.51%) and menthone (8.20%). The anti oxidant capacity of EO was evaluated using the FRAP and ABTS methodologies, with an IC 50 243.21 µmol Fe 2+ /g and 0.12 mg/mL, respectively. In addition, the antimicrobial activity of EO was found against Pseudomonas aeruginosa , Salmonella enterica , Escherich ia coli and Staphylococcus aureus .

El objetivo del estudio fue optimizar, mediante un diseño de superficie respuesta, la extracción d el aceite esencial (AE) de hojas de Minthostachys mollis [HBK] Griseb. del Ecuador, mediante destilación por arrastre de vapor. Los factores fueron el tiempo de extracción (XTIE) de 60, 105 y 150 min, y relación de material vegetal/ agua destilada (XRMA) d e 1:3, 1:4 y 1:5. La combinación óptima se logró con XTIE 150 min y XRMA 1:5 para un rendimiento de 0,67%. Se determinó la composición química del AE por GC - MS donde los compuestos mayoritarios fueron acetato de carvacrilo (44,01%), carvacrol (16,51%) y me ntona (8,20%). Se evaluó la capacidad antioxidante del AE por las metodologías FRAP y ABTS, con CI 50 de 243,21 µmol Fe 2+ /g y 0,12 mg/mL, respectivamente. Además, se demostró la actividad antimicrobiana contra Pseudomonas aeruginosa , Salmonella enterica , Es cherichia coli y Staphylococcus aureus .

Differences of volatile constituents between unripe, partially ripe and ripe guayabita del pinar (Psidium salutare H.B.K.) fruit macerates.

The effect of the maturation stages on the volatile constituents of the guayabita del pinar (Psidium salutare H.B.K.) fruit macerates was investigated during three different stages (unripe, partially ripe and ripe). Volatile compounds were isolated by continuous liquid-liquid extraction with pentane and analyzed by means of GC-FID and GC-MS. In unripe fruit macerate the fruit volatiles were predominantly the mono- and sesquiterpenes. During maturation, levels of the mono- and sesquiterpenes decreased drastically in macerates, whereas levels of some esters (ethyl nicotinate, ethyl malate, ethyl 3-phenylpropanoate, pentyl benzoate, benzyl benzoate and ethyl cinnamates) and cinnamic acid increased significantly.

Volatile components from mango (Mangifera indica L.) cultivars.

The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was approximately 18-123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the dominant terpenes being delta-3-carene (cvs. Haden, Manga amarilla, Macho, Manga blanca, San Diego, Manzano, Smith, Florida, Keitt, and Kent), limonene (cvs. Delicioso, Super Haden, Ordonez, Filipino, and La Paz), both terpenes (cv. Delicia), terpinolene (cvs. Obispo, Corazon, and Huevo de toro), and alpha-phellandrene (cv. Minin). Other qualitative and quantitative differences among the cultivars could be demonstrated.

Development and validation of a gas chromatographic method by solid-phase microextraction for the determination of surface flavouring content in encapsulated flavouring.

A solid-phase microextraction procedure followed by analysis by gas chromatography is proposed to determine surface flavouring content in encapsulated flavouring. The method showed a good selectivity, as well as good intraday and interday precision, CVs<4% in both cases. The calibration curves were linear at the tested ranges (R=0.998). The limits of detection and quantification were 0.52 g kg(-1) and 1.57 g kg(-1), respectively. Good recoveries were obtained (90.8-104.5%). In the ruggedness test, sample amount, pre-extraction time, desorption time and desorption temperature were the factors that stood out as the causing of the greater effects on the analytical results. These results present a SPME methodology, which may be applied as a quality control tool for industrial laboratories.

Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.

Volatile compounds were isolated from four cultivars of bullock's heart fruit (Cenizo, Rojo, Verde, and De Ojo) by simultaneous steam distillation-solvent extraction. Compounds were identified by HRGC and capillary GC-MS. One hundred and eighty compounds were identified in the aroma extracts, of which alpha-pinene, beta-pinene, myrcene, limonene, terpinen-4-ol, and germacrene D were found to be the major constituents. Fruit from cv. De Ojo containing the highest concentration of total volatile and the highest major terpenoid content had the highest custard-like and overall fruity aroma intensity. The presence of many terpenic compounds is thought to contribute to the unique flavor of the bullock's heart fruit.

Characterization of volatiles in Costa Rican guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit.

Volatile compounds were isolated from Costa Rican guava fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing-GC. One hundred and seventy-three components were identified in the aroma concentrate, from which (E)-beta-caryophyllene, alpha-terpineol, alpha-pinene, alpha-selinene, beta-selinene, delta-cadinene, 4,11-selinadiene, and alpha-copaene were found to be the major constituents. The amounts of aliphatic esters and terpenic compounds were thought to contribute to the unique flavor of this fruit.

Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit.

Volatile compounds were isolated from Psidium salutare fruits by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson procedure. Compounds were identified by capillary GC and GC-MS. One hundred and fifty compounds were identified in the aroma concentrate, from which limonene, myrcene, and alpha-pinene were found to be the major constituents in the fruit.

Characterisation of volatile compounds in a smoke flavouring from rice husk.

An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified. Major compounds (more than 5% GC area) were 2-furfural, phenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2,6-dimethoxyphenol. Application of aroma extract dilution analysis on the volatile fraction revealed that 2-methoxyphenol, 4-methyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2-furfural, 2-acetylfuran, 3-methyl-1,2-cyclopentanedione, acetic acid, 5-methyl-2-furfural, 4-(2-propenyl)-2-methoxyphenol, 4-methyl-2,6-dimethoxyphenol, phenol, 2,6-dimethylphenol, 4-ethyl-2-methoxyphenol, 2-methylphenol were the most odour-active compounds.

Odour-active compounds in papaya fruit cv. Red Maradol.

Application of solid-phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-ß-ionone, and methyl benzoate were the most odour-active compounds.

Odour-active compounds in banana fruit cv. Giant Cavendish.

Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds. The analyses led to the identification of 146 compounds, 124 of them were positively identified. Thirty-one odourants were considered as odour-active compounds and contribute to the typical banana aroma, eleven of them are reported for the first time as odour-active compounds.

Volatiles from Syzygium paniculatum fruit.

The volatile compounds of Syzygium paniculatum Banks ex Gaertn. fruit were isolated by simultaneous distillation-solvent extraction and analyzed by gas chromatography-flame ionization detectection and gas chromatography-mass spectrometry. A total of 155 volatile constituents were identified, accounting for 24.5 mg/kg of the fruit composition. Major compounds were alpha-pinene (32.8% of the total composition), (Z)-beta-ocimene (21.8%), limonene (6.9%), and alpha-terpineol (5.1%), indicating that the volatile composition of the fruit is more rich in terpenes.

Floral scent composition of Plumeria tuberculata analyzed by HS-SPME.

The headspace volatile compounds of the flowers of Plumeria tuberculata Lodd. were analyzed by solid phase microextraction coupled with capillary gas chromatography/mass spectrometry. Twenty-five compounds were identified, representing 100% of the total composition. The volatile fraction was characterized by oxygenated monoterpenes (79.6%), oxygenated sesquiterpenes (8.4%), sesquiterpene hydrocarbons (7.6%), and benzenoid esters (2.6%). The major components were geraniol (34.9%), citronelol (21.5%) and geranial (16.2%), and they were found to make the major contribution to the typical scent of this flower.

Volatiles from Magnolia grandiflora flowers: comparative analysis by simultaneous distillation-extraction and solid phase microextraction.

The composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Magnolia grandiflora growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were obtained by SDE and SPME, respectively. beta-Pinene (10.5%), geraniol (7.4%) and germacrene D (6.2%) were the main constituents of the volatile oil isolated by SDE, while (E)-beta-ocimene (24.6%), geraniol (18.9%), beta-elemene (11.2%) and germacrene D (9.9%) were the most abundant in the headspace of the flowers, respectively.