Journal articles: 'Volatile Carbonyl Compounds'

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Liu, Xingyun, Wei Xing, Zhaoyang Xu, Xiaomin Zhang, Hui Zhou, Kezhou Cai, Baocai Xu, and Conggui Chen. "Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat." Foods 11, no. 6 (March 14, 2022): 833. http://dx.doi.org/10.3390/foods11060833.

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Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1–C3) in cooking fumes were dominant carbonyl compounds.

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Vázquez-Pateiro, Iván, Uxía Arias-González, José Manuel Mirás-Avalos, and Elena Falqué. "Evolution of the Aroma of Treixadura Wines during Bottle Aging." Foods 9, no. 10 (October 8, 2020): 1419. http://dx.doi.org/10.3390/foods9101419.

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Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.

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Shi, Wen Zheng, Qing Yun Chen, Xi Chang Wang, and Jin Qing Wan. "Research on Predominant Volatile Compounds of Grass Carp Meat." Advanced Materials Research 781-784 (September 2013): 1852–55. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1852.

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In this paper, the dorsal meat of grass carp was used as research object. The volatile compounds of grass carp were extracted and concentrated by headspace solid phase micro-extraction (HS-SPME). Then the volatiles were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that SPME-GC-MS was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 42 volatile compounds were detected in dorsal meat of grass carp. The volatile components are mostly carbonyl compounds and alcohols, and the relative contents are 95.74%. The method of odor activity value was applied to determine predominant volatile components of grass carp. There are 12 predominant components were determined in dorsal meat of grass carp, including: 1-Octen-3-ol, 2,6-Nonadienal, Nonanal, (E,E)-2,4-Decadienal, (E,Z)-2,4-Decadienal, Hexanal, 2-Nonenal, Octanal, 2-Decenal, Heptanal, Heptanol and 2-Octenal etc. The study will enrich the theoretical knowledge of flavor chemistry .

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Shi, Wen Zheng, Xi Chang Wang, Miao Miao Ying, Yao Zhou Zhu, Ning Ping Tao, and Yuan Liu. "Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp." Advanced Materials Research 236-238 (May 2011): 2739–43. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2739.

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In this paper, the volatile compounds of the dorsal meat of cultured grass carp in different seasons were identified by SPME(solid phase micro-extraction)-GC (gas chromatography)-MS (mass spectrometry). The results showed that SPME was effective to analysis of the volatiles in grass carp. According to GC-MS, 21, 43, 42 and 42 volatile compounds were detected in dorsal meat of grass carp in spring, summer, autumn and winter respectively. The volatile components are mostly carbonyl compounds and alcohols, the respective relative contents are above 90%. The relative content of the volatile compounds of cultured grass carp in different seasons has the significance difference by ANOVA. Seasons have greater effect on the volatile compounds of dorsal meat of grass carp. The study will enrich the theoretical knowledge of flavor chemistry and provide an effective solution to the current situation of low proportion of fish processing.

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Shi, Wen Zheng, Miao Miao Ying, and Xi Chang Wang. "Effect of Seasons on Volatile Compounds in Grass Carp Meat." Advanced Materials Research 554-556 (July 2012): 1565–71. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1565.

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In this paper, the volatile compounds of the belly meat and red meat of cultured grass carp in different seasons were identified by SPME(solid phase micro-extraction)-GC (gas chromatography)-MS (mass spectrometry). The results showed that SPME was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 26, 44, 41 and 26 volatile compounds were detected in belly meat of grass carp in spring, summer, autumn and winter respectively; 48, 46, 43 and 53 volatile compounds were detected in red meat of grass carp in spring, summer, autumn and winter respectively. The volatile components are mostly carbonyl compounds and alcohols, the respective relative contents are above 90%. The relative content of the volatile compounds of cultured grass carp in different seasons has the significance difference by ANOVA. Seasons have great effect on the volatile compounds of grass carp meat and the impact on red meat is smaller than belly meat The study will enrich the theoretical knowledge of flavor chemistry and provide an effective solution to the current situation of low proportion of fish processing.

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Wang, Kai, Bowen Ma, Tao Feng, Da Chen, Linyun Yao, Jun Lu, and Min Sun. "Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities." Open Chemistry 19, no. 1 (January 1, 2021): 518–29. http://dx.doi.org/10.1515/chem-2021-0039.

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Abstract The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.

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Lin, Y., S. R. Dueker, A. D. Jones, S. E. Ebeler, and A. J. Clifford. "Protocol for collection and HPLC analysis of volatile carbonyl compounds in breath." Clinical Chemistry 41, no. 7 (July 1, 1995): 1028–32. http://dx.doi.org/10.1093/clinchem/41.7.1028.

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Abstract This noninvasive method for collection and analysis of a wide range of aldehydes and ketones in human breath may enable assessment of lipid peroxidation and metabolic status in vivo. Breath samples are drawn through silica cartridges impregnated with 2,4-dinitrophenylhydrazine, which traps carbonyls as their hydrazone derivatives. The hydrazone derivatives are eluted from the cartridges with acetonitrile, separated by reversed-phase HPLC, and quantified spectrophotometrically. Using this method, we have measured formaldehyde, acetaldehyde, acetone, propanal, 2-butanone, butanal, pentanal, and hexanal. Recoveries of carbonyls added to Douglas bags were > 90%, except for 2-butanone, which was 86.2%. The overall CVs for sampling plus analyzing duplicate aliquots of breath were < 11%. The results indicate that this protocol can be used to monitor changes of carbonyl production by analyzing expired air, which may, with further study, indicate physiological and pathological status.

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Hellén, H., H. Hakola, A. Reissell, and T. M. Ruuskanen. "Carbonyl compounds in boreal coniferous forest air in Hyytiälä, Southern Finland." Atmospheric Chemistry and Physics Discussions 4, no. 3 (June 3, 2004): 2991–3011. http://dx.doi.org/10.5194/acpd-4-2991-2004.

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Abstract. A variety of C1-C12 carbonyl compounds were measured in the air of a boreal coniferous forest located in Hyytiälä, Southern Finland. 24-h samples were collected during March and April in 2003 using DNPH (2,4-dinitrophenyl hydrazine) coated C18-cartridges and analyzed by liquid chromatography-mass spectrometry (LC-MS). Altogether 22 carbonyl compounds were quantified. The most abundant carbonyls were acetone (24-h average 1340 ng/m3), formaldehyde (480 ng/m3) and acetaldehyde (360 ng/m3). In contrast, scaling of concentrations against reactivity with the hydroxyl (OH) radical significantly increased the contribution of larger aldehydes and ketones (e.g. decanal, octanal and 6-methyl-5-hepten-2-one). Concentrations of monoterpene reaction products nopinone (9 ng/m3) and limona ketone (5 ng/m3) were low compared to the most abundant low molecular weight carbonyls. The total concentration of carbonyl compounds in Hyytiälä in April/March 2003 was much higher than the concentration of aromatic hydrocarbons and monoterpenes in April 2002. Lifetimes of the measured carbonyls with respect to reactions with OH radicals, ozone (O3), and nitrate (NO3) radicals as well as photolysis were estimated. The main sinks for most of the carbonyl compounds in Hyytiälä in springtime are expected to be reactions with the OH radical and photolysis. For 6-methyl-5-hepten-2-one and limona ketone also reactions with ozone are important. The sources of carbonyl compounds are presently highly uncertain. Due to the relatively short lifetimes of aldehydes and ketones, secondary biogenic and anthropogenic sources, that is oxidation of volatile organic compounds, and primary biogenic sources are expected to dominate in Hyytiälä.

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Sidorenko, G. V. "Volatile technetium carbonyl compounds: Vaporization and thermal decomposition." Radiochemistry 52, no. 6 (December 2010): 638–52. http://dx.doi.org/10.1134/s1066362210060159.

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Li, Mingxiao, Souvik Biswas, Michael H. Nantz, Richard M. Higashi, and Xiao-An Fu. "Preconcentration and Analysis of Trace Volatile Carbonyl Compounds." Analytical Chemistry 84, no. 3 (January 20, 2012): 1288–93. http://dx.doi.org/10.1021/ac2021757.

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Slemr, Jana. "Determination of volatile carbonyl compounds in clean air." Fresenius' Journal of Analytical Chemistry 340, no. 10 (1991): 672–77. http://dx.doi.org/10.1007/bf00321533.

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12

Chen, W. T., M. Shao, S. H. Lu, M. Wang, and L. M. Zeng. "Understanding primary and secondary sources of ambient carbonyl compounds in Beijing using the PMF model." Atmospheric Chemistry and Physics Discussions 13, no. 6 (June 13, 2013): 15749–81. http://dx.doi.org/10.5194/acpd-13-15749-2013.

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Abstract. Carbonyls are important intermediates in atmospheric photochemistry. To determine the relative contributions of primary and secondary carbonyl sources in Beijing, carbonyls and other trace gases were measured at Peking University in winter and summer. The Positive Matrix Factorization (PMF) model was used for source apportionment. As volatile organic compounds (VOCs) will undergo photochemical processes in the atmosphere, and such processes may interfere with factors identification, the relationships between the contributions of the resolved PMF factors to each non-methane hydrocarbon (NMHC) species and its kOH value were used to distinguish between photochemically aged factors and fresh factors. As the result of PMF, five factors were resolved in winter, and two of them were identified as sources of photochemically aged emissions. In summer, four factors were resolved, including an aged factor. Carbonyls in the aged factors were simulated by NMHCs consumption and the corresponding carbonyl production yields, and the simulated abundances agreed well with the results obtained by PMF. The source apportionment results indicated that secondary formation was the major source of carbonyls in both seasons, with the contribution of 51.2% and 46.0%. For the three major carbonyl species, primary anthropogenic sources contributed 28.9% and 32.3% to ambient formaldehyde, 53.7% and 41.6% to acetaldehyde, 68.1% and 56.2% to acetone in winter and summer, respectively.

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Chen, W. T., M. Shao, S. H. Lu, M. Wang, L. M. Zeng, B. Yuan, and Y. Liu. "Understanding primary and secondary sources of ambient carbonyl compounds in Beijing using the PMF model." Atmospheric Chemistry and Physics 14, no. 6 (March 26, 2014): 3047–62. http://dx.doi.org/10.5194/acp-14-3047-2014.

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Abstract. Carbonyl compounds are important intermediates in atmospheric photochemistry. To explore the relative contributions of primary and secondary carbonyl sources, carbonyls and other volatile organic compounds (VOCs) were measured at an urban site in both winter and summer in Beijing. The positive matrix factorization (PMF) model was used for source apportionment of VOCs. As VOCs undergo photochemical processes in the atmosphere, and such processes may interfere with factor identification, the relationships between the contributions of the resolved PMF factors to each non-methane hydrocarbon (NMHC) species and its kOH value were used to distinguish fresh factors and photochemically aged factors. As the result of PMF, five factors were resolved in winter, and two of them were identified as photochemically aged emissions. In summer, four factors were resolved, including one aged factor. Carbonyls abundances from aged factors were simulated by VOCs consumption and the corresponding carbonyl production yields, and the simulated abundances agreed well with the results obtained by the PMF model. The source apportionment results indicated that secondary formation was the major source of carbonyls in both winter and summer, with the respective contributions of 51.2% and 46.0%. For the three major carbonyl species, primary anthropogenic sources contributed 28.9% and 32.3% to ambient formaldehyde, 53.7% and 41.6% to acetaldehyde, 68.1% and 56.2% to acetone in winter and summer, respectively.

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Rini, Rini, Daimon Syukri, and Fauzan Azima. "GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 1 (April 19, 2020): 22–27. http://dx.doi.org/10.29165/ajarcde.v4i1.34.

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Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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Vikrant, Kumar, Yao Qu, Jan E. Szulejko, Vanish Kumar, Kowsalya Vellingiri, Danil W. Boukhvalov, Taejin Kim, and Ki-Hyun Kim. "Utilization of metal–organic frameworks for the adsorptive removal of an aliphatic aldehyde mixture in the gas phase." Nanoscale 12, no. 15 (2020): 8330–43. http://dx.doi.org/10.1039/d0nr00234h.

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Rodigast, M., A. Mutzel, Y. Iinuma, S. Haferkorn, and H. Herrmann. "Characterisation and optimisation of a method for the detection and quantification of atmospherically relevant carbonyl compounds in aqueous medium." Atmospheric Measurement Techniques Discussions 8, no. 1 (January 23, 2015): 857–76. http://dx.doi.org/10.5194/amtd-8-857-2015.

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Abstract. Carbonyl compounds are ubiquitous in the atmosphere and either emitted primarily from anthropogenic and biogenic sources or they are produced secondarily from the oxidation of volatile organic compounds (VOC). Despite a number of studies about the quantification of carbonyl compounds a comprehensive description of optimised methods is scarce for the quantification of atmospherically relevant carbonyl compounds. Thus a method was systematically characterised and improved to quantify carbonyl compounds. Quantification with the present method can be carried out for each carbonyl compound sampled in the aqueous phase regardless of their source. The method optimisation was conducted for seven atmospherically relevant carbonyl compounds including acrolein, benzaldehyde, glyoxal, methyl glyoxal, methacrolein, methyl vinyl ketone and 2,3-butanedione. O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was used as derivatisation reagent and the formed oximes were detected by gas chromatography/mass spectrometry (GC/MS). The main advantage of the improved method presented in this study is the low detection limit in the range of 0.01 and 0.17 μmol L−1 depending on carbonyl compounds. Furthermore best results were found for extraction with dichloromethane for 30 min followed by derivatisation with PFBHA for 24 h with 0.43 mg mL−1 PFBHA at a pH value of 3. The optimised method was evaluated in the present study by the OH radical initiated oxidation of 3-methylbutanone in the aqueous phase. Methyl glyoxal and 2,3-butanedione were found to be oxidation products in the samples with a yield of 2% for methyl glyoxal and 14% for 2,3-butanedione.

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Zhao, H., F. Zhou, P. Dziugan, Y. Yao, J. Zhang, Z. Lv, and B. Zhang. "Development of organic acids and volatile compounds in cider during malolactic fermentation." Czech Journal of Food Sciences 32, No. 1 (February 18, 2014): 69–76. http://dx.doi.org/10.17221/127/2013-cjfs.

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The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

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Rodigast, M., A. Mutzel, Y. Iinuma, S. Haferkorn, and H. Herrmann. "Characterisation and optimisation of a sample preparation method for the detection and quantification of atmospherically relevant carbonyl compounds in aqueous medium." Atmospheric Measurement Techniques 8, no. 6 (June 8, 2015): 2409–16. http://dx.doi.org/10.5194/amt-8-2409-2015.

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Abstract. Carbonyl compounds are ubiquitous in the atmosphere and either emitted primarily from anthropogenic and biogenic sources or they are produced secondarily from the oxidation of volatile organic compounds. Despite a number of studies about the quantification of carbonyl compounds a comprehensive description of optimised methods is scarce for the quantification of atmospherically relevant carbonyl compounds. The method optimisation was conducted for seven atmospherically relevant carbonyl compounds including acrolein, benzaldehyde, glyoxal, methyl glyoxal, methacrolein, methyl vinyl ketone and 2,3-butanedione. O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was used as derivatisation reagent and the formed oximes were detected by gas chromatography/mass spectrometry (GC/MS). With the present method quantification can be carried out for each carbonyl compound originating from fog, cloud and rain or sampled from the gas- and particle phase in water. Detection limits between 0.01 and 0.17 μmol L−1 were found, depending on carbonyl compounds. Furthermore, best results were found for the derivatisation with a PFBHA concentration of 0.43 mg mL−1 for 24 h followed by a subsequent extraction with dichloromethane for 30 min at pH = 1. The optimised method was evaluated in the present study by the OH radical initiated oxidation of 3-methylbutanone in the aqueous phase. Methyl glyoxal and 2,3-butanedione were found to be oxidation products in the samples with a yield of 2% for methyl glyoxal and 14% for 2,3-butanedione after a reaction time of 5 h.

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Oliveira, J. M., P. Oliveira, R. L. Baumes, and M. O. Maia. "Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines." Food Science and Technology International 14, no. 4 (August 2008): 341–53. http://dx.doi.org/10.1177/1082013208097442.

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Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids, and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, regarding varietal compounds, Loureiro wines were richer than Alvarinho ones with respect to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrated that wines of both varieties might benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, (α-terpineol, contributing with fruity and floral notes, and (β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agreed with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.

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Bielecki, Marcin, Valentina Zubkova, and Andrzej Strojwas. "Influence of Densification on the Pyrolytic Behavior of Agricultural Biomass Waste and the Characteristics of Pyrolysis Products." Energies 15, no. 12 (June 9, 2022): 4257. http://dx.doi.org/10.3390/en15124257.

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TG/FT-IR techniques, UV-spectroscopy, microwave extraction, XRD and SEM were used to study how densification of the three types of agricultural biomass wastes (wheat straw, soft wood, and sunflower husk) changes the composition and structure of their pyrolysis products. It was determined that densification changes the composition of volatile products of pyrolysis at the temperature of 420 °C: sunflower husk emits 4.9 times less saturated and unsaturated hydrocarbons and 1.9 times less compounds with carbonyl group; soft wood emits 1.8 times more saturated and unsaturated hydrocarbons and compounds with carbonyl groups and 1.3 times more alcohols and phenols; and wheat straw emits 2 times more compounds with carbonyl groups. These changes are probably caused by the differences in interaction of formed volatiles with the surface of chars. These differences can be caused by distinct places of cumulation of inorganic components in the densified samples. In the densified char, the inorganics cumulate on the surface of sunflower husk whereas for wheat straw they cumulate inside the sample. In the case of soft wood, the inorganics cumulate both inside and on the surface. The decreased contribution of hydrocarbons in volatiles can be connected with the morphology of nano-particles formed in inorganics.

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Dyrwal, Martyna, and Piotr Borysiuk. "Selected problems concerning volatile organic compounds emission reduction from thick-veneer pine plywood." Annals of WULS, Forestry and Wood Technology 111 (September 30, 2020): 131–20. http://dx.doi.org/10.5604/01.3001.0014.6419.

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Selected problems concerning volatile organic compounds emission reduction from thick-veneer pine plywood. The paper presents results of research conducted on volatile organic compounds emissions, considering two different production parameter sets for thick-veneer pine plywood, manufactured in industrial conditions. Both types of plywood were produced from raw wood material, which was hydrothermally treated under two different variants of parameters (I – 47˚C, 19 h; II – 55˚C, 24 h). Based on the results it was stated that severe hydrothermal treatment of raw wood material (longer soaking time, higher temperature) had impact on reduction of plywood VOC emission rates. Main VOCs emitted from pine plywood were monoterpenes and carbonyl compounds. Of the monoterpenes, α-pinene and 3-carene had the highest emission. Of the carbonyl group of compounds, the highest emission had hexanal and caproic acid.

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Dyrwal, Martyna, and Piotr Borysiuk. "Selected problems concerning volatile organic compounds emission reduction from thick-veneer pine plywood." Annals of WULS, Forestry and Wood Technology 111 (September 30, 2020): 131–20. http://dx.doi.org/10.5604/01.3001.0014.6419.

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Selected problems concerning volatile organic compounds emission reduction from thick-veneer pine plywood. The paper presents results of research conducted on volatile organic compounds emissions, considering two different production parameter sets for thick-veneer pine plywood, manufactured in industrial conditions. Both types of plywood were produced from raw wood material, which was hydrothermally treated under two different variants of parameters (I – 47˚C, 19 h; II – 55˚C, 24 h). Based on the results it was stated that severe hydrothermal treatment of raw wood material (longer soaking time, higher temperature) had impact on reduction of plywood VOC emission rates. Main VOCs emitted from pine plywood were monoterpenes and carbonyl compounds. Of the monoterpenes, α-pinene and 3-carene had the highest emission. Of the carbonyl group of compounds, the highest emission had hexanal and caproic acid.

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Sidorenko, G. V. "ChemInform Abstract: Volatile Technetium Carbonyl Compounds: Vaporization and Thermal Decomposition." ChemInform 42, no. 24 (May 19, 2011): no. http://dx.doi.org/10.1002/chin.201124210.

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Berger, R. G., K. Neuhäuser, and F. Drawert. "Biosynthesis of Flavor Compounds by Microorganisms 6. Odorous Constituents of Polyporus durus (Basidiomycetes)." Zeitschrift für Naturforschung C 41, no. 11-12 (December 1, 1986): 963–70. http://dx.doi.org/10.1515/znc-1986-11-1202.

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Abstract The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2,3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.

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Kucharczyk, Krzysztof, Tadeusz Tuszyński, Krzysztof Żyła, and Czesław Puchalski. "The effect of yeast generations on fermentation, maturation and volatile compounds of beer." Czech Journal of Food Sciences 38, No. 3 (June 29, 2020): 144–50. http://dx.doi.org/10.17221/193/2018-cjfs.

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The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

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GIOGIOS, I., N. KALOGEROPOULOS, and K. GRIGORAKIS. "Volatile compounds of some popular Mediterranean seafood species." Mediterranean Marine Science 14, no. 2 (June 11, 2013): 343. http://dx.doi.org/10.12681/mms.342.

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The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

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Gäggeler, Heinz W., Ilya Usoltsev, and Robert Eichler. "Reactions of fission products from a 252Cf source with NO and mixtures of NO and CO in an inert gas." Radiochimica Acta 107, no. 7 (July 26, 2019): 555–60. http://dx.doi.org/10.1515/ract-2018-3076.

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Abstract Fission products recoiling from a 252Cf spontaneous fission source were stopped in various mixtures of inert gases containing CO and NO. For the elements of the transisition metal series Mo, Tc, Ru, and Rh previous observations of pure carbonyl complexes were reproduced. However, no formation of volatile mixed nitrosyl-carbonyl complexes or pure nitrosyl complexes for these elements have been observed. Instead, efficient production of volatile nitrosyl compounds for single iodine atoms, presumably nitrosyl iodide, NOI, was detected. This observation is of interest as potential transport path for iodine in nuclear accident scenarios and as a model for radiochemistry with the recently discovered heaviest halogen tennessine (Z=117).

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Feng, Yan-li, Bin Xiong, Cui-cui Mu, and Ying-jun Chen. "Emissions of volatile organic compounds and carbonyl compounds from residential coal combustion in China." Journal of Shanghai University (English Edition) 14, no. 2 (April 2010): 79–82. http://dx.doi.org/10.1007/s11741-010-0201-3.

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Wang, T. L., H. W. Tong, X. Y. Yan, L. Q. Sheng, J. Yang, and S. M. Liu. "Determination of Volatile Carbonyl Compounds in Cigarette Smoke by LC-DAD." Chromatographia 62, no. 11-12 (December 2005): 631–36. http://dx.doi.org/10.1365/s10337-005-0675-8.

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Hsieh, Rudolf J., and John E. Kinsella. "Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues." Journal of Agricultural and Food Chemistry 37, no. 2 (March 1989): 279–86. http://dx.doi.org/10.1021/jf00086a001.

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Hoven, Vipavee P., Kesinee Rattanakaran, and Yasuyuki Tanaka. "Determination of Chemical Components that Cause Mal-Odor from Natural Rubber." Rubber Chemistry and Technology 76, no. 5 (November 1, 2003): 1128–44. http://dx.doi.org/10.5254/1.3547792.

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Abstract Odorous components emitted from different forms of solid natural rubber (NR) were analyzed using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) associated with head space sampling technique. The most odorous components from most samples were identified as low molecular weight volatile fatty acids (C2-C5). Other volatile organic contents verified based on characteristic ions of mass spectra included carbonyl compounds, low molecular weight compounds containing nitrogen or sulfur and aromatic compounds. The total content and composition of volatile organic compounds were directly correlated to the rubber quality and drying process. Low-grade NR samples, i.e. STR 20 from cup lumps with intense smell, had high quantity of volatile organic contents especially low molecular weight volatile fatty acids. On the other hand, high-quality rubber, i.e. deproteinized NR and STR 5L from which no smell was detected, contained only minute quantities of volatile organic contents. Aromatic components were regarded as other major odorous contents found in ribbed smoked sheet (RSS) samples. The results suggested that the odorous components were the by-products of non-rubber components which had undergone microbial breakdown during storage or thermal degradation during processing.

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Umarani, R., M. Bhaskaran, C. Vanitha, and M. Tilak. "Fingerprinting of volatile organic compounds for quick assessment of vigour status of seeds." Seed Science Research 30, no. 2 (June 2020): 112–21. http://dx.doi.org/10.1017/s0960258520000252.

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AbstractSeed is a fertilized mature ovule, which possesses an embryonic plant. When the dry, mature seeds are subjected to imbibition, they release a wide range of organic substances, which include low molecular weight carbonyl compounds (gases and volatiles) and water-soluble organic substances (enzymes and polysaccharides). The volatile organic compounds (VOCs) are molecules of low molecular weight (300 g mol−1) and high vapour pressure (0.01 kPa at 20°C) and include diverse chemical compounds. The nature and emission kinetics of volatiles produced from seeds vary, depending on the moisture content of the seeds. Orthodox seeds stored at ‘low seed moisture content’ undergo seed deterioration, predominantly due to lipid peroxidation, initiated by autoxidation or enzymatic oxidation of unsaturated or polyunsaturated fatty acids. This peroxidation leads to emission of volatile compounds. The quantity of VOCs emitted is positively correlated with the advancement of seed deterioration. With respect to the seed germination process, exposure of seeds to ‘high moisture conditions’ leads to increased respiration, triggers glycolysis and mobilization of storage reserves, resulting in the emission of volatile metabolic products. The quantity of VOCs emitted on commencement of metabolic activity in germinating seeds depends on (1) vigour status and (2) amount of storage reserves. Since it has been established that there is a significant difference between high and low vigour seeds with respect to quantity and profile of VOCs emitted, there is great potential for utilizing the VOC profile to obtain a quick and reproducible test of vigour status of crop seeds. In order to harness the VOC profile for quick assessment of vigour status of seeds, research has to be taken up to develop standard protocols for fingerprinting of VOCs for the purpose of seed vigour assessment and to fix the standard volatile biomarker(s) specific to crop and vigour status of seeds.

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Licen, Sabina, Elija Muzic, Sara Briguglio, Arianna Tolloi, Pierluigi Barbieri, and Pasquale Giungato. "Derivatized volatile organic compound characterization of Friulano wine from Collio (Italy–Slovenia) by HS-SPME-GC-MS and discrimination from other varieties by chemometrics." British Food Journal 123, no. 8 (March 11, 2021): 2844–55. http://dx.doi.org/10.1108/bfj-08-2020-0690.

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PurposeMethods to assess the authenticity and traceability of wines have been extensively studied as enhancers of food quality, allowing producers to obtain market recognition and premium prices. Among analytical techniques, the volatilome profile attained by gas chromatography coupled with mass spectrometry is acquiring more and more attention by the scientific community, together with the use of chemometricsDesign/methodology/approachThe volatilome profile of three varieties of blanc wines from the Collio area (namely Ribolla Gialla, Malvasia and Friulano) between Italy and Slovenia, was determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhancing the carbonyl compounds identification with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine with the aim of identifying the autochthonous Friulano variety.FindingsA two-step chemometric approach based on an unsupervised technique (PCA) followed by a supervised one (PLS-DA) allowed to identify possible markers for discriminating the Friulano Collio variety from the others, in particular two chemical classes were identified by PCA (ketones and long chain esters). PLS-DA showed 87% accuracy in classification. A correct classification (i.e. non-Friulano Collio) of a group of wines obtained from the same grape variety but produced in an extra-Collio area was obtained as well. The results confirmed the benefits of using a derivatization step prior to volatile organic compounds analysis.Research limitations/implicationsAmong methods to assess the authenticity and traceability of wines, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine, may have a key role in conjunction with chemometrics and, in particular with principal component analysis and partial least square discriminant analysis.Practical implicationsAmong methods to assess the authenticity and traceability of Friulano wine, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-Pentafluorobenzyl)Hydroxylamine hydrochloride, may have a key role in conjunction with chemometrics.Originality/valueFew works investigated both wine traceability with a volatilome enhancer and chemometrics of the Friulano wine variety obtaining such an improvement in this wine variety discrimination.

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Seo, Young-Kyo, Lakshmi Narayana Suvarapu, and Sung-Ok Baek. "Characterization of Odorous Compounds (VOC and Carbonyl Compounds) in the Ambient Air of Yeosu and Gwangyang, Large Industrial Areas of South Korea." Scientific World Journal 2014 (2014): 1–18. http://dx.doi.org/10.1155/2014/824301.

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Odorous compounds play an important role in air pollution in industrial areas and the residential areas surrounding them. This study measured the odorous volatile organic compounds (VOC) and carbonyl compounds at Yeosu and Gwangyang, two large industrial areas of South Korea, during four seasons of 2008-2009. Along with these two cities, the same odorous compounds were measured at Suncheon, which was selected as a control site. The concentrations of VOC and carbonyl compounds that were listed as odorous air pollutants by the Ministry of Environment of South Korea are discussed. Benzene and formaldehyde were included in the target analytes because of their carcinogenic nature. Most researchers only examined the concentration of odorous compounds in ambient air but the present study evaluated the odor intensity, which is a new parameter that will help better understand the precise odor perceived by people. This paper describes the seasonal variations and spatial distribution of the above-mentioned odorous compounds at the specified sites. Pearson correlation coefficients between the odorous compounds and other air pollutants, such as ozone, CO, SO2, NO2, and PM10, and meteorological conditions, such as temperature and wind speed, provide the source information of odorous VOC and carbonyl compounds.

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Vilanova, Mar, Zlatina Genisheva, Miguel Tubío, Katia Alvarez, José Ramón Lissarrague, and José Maria Oliveira. "Rootstock Effect on Volatile Composition of Albariño Wines." Applied Sciences 11, no. 5 (February 28, 2021): 2135. http://dx.doi.org/10.3390/app11052135.

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Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect to berry quality. This study evaluated the influence of nine rootstocks (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C and 41B) on volatile composition of Albariño wine in two consecutive vintages. Material and Methods: Volatile compounds belonging to eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, volatile phenols, volatile acids, lactones and carbonyl compounds) were determined in Albariño wines by GC–MS, during 2009 and 2010 vintages. Results: Rootstock 110R had a positive influence on Albariño wines, increasing total volatile concentration, due mainly to 2-phenylethanol, decanoic and hexanoic acids, ethyl esters and acetates, and C13-norisoprenoids. However, the higher contribution of volatile fatty acids to Albariño wine was shown when grapevines were grafted onto SO4. Conclusions: This work provides new information about the impact of rootstocks on Albariño wine volatile composition, where 110R had a positive influence on Albariño wines under the edaphoclimatic conditions of Salnés Valley (Galicia, Spain).

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Tateo, Alessandra, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, and Pasquale De Palo. "Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat." Animals 10, no. 9 (August 24, 2020): 1495. http://dx.doi.org/10.3390/ani10091495.

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The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.

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Suzuki, Norimichi, Hiroko Nakaoka, Masamichi Hanazato, Yoshitake Nakayama, Kayo Tsumura, Kazunari Takaya, Emiko Todaka, and Chisato Mori. "Indoor Air Quality Analysis of Newly Built Houses." International Journal of Environmental Research and Public Health 16, no. 21 (October 28, 2019): 4142. http://dx.doi.org/10.3390/ijerph16214142.

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Recently, people have become increasingly aware of potential health issues related to indoor environments. In this study, we measure the concentrations of various volatile organic compounds, carbonyl compounds, and semi-volatile organic compounds, as well as the ventilation rates, in 49 new houses with light-gauge steel structures one week after completion. The proper indoor air quality of new residential environments can be ensured by characterizing people’s exposure to certain chemicals and assessing future risks. Our results show that the concentrations of the measured compounds were lower than the guideline values set by the Ministry of Health, Labour and Welfare of Japan, and would continue to decrease. However, we observed that unregulated compounds, assumed to be substitutes for regulated solvents, contributed substantially to the total volatile organic compounds. To reduce indoor chemical exposure risks, the concentrations of these unregulated compounds should also be minimized. In addition, their sources need to be identified, and manufacture and use must be monitored. We believe it is important to select low-emission building materials for reducing residents’ exposure to indoor chemicals.

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Jurczyk, Jakub, Lex Pillatsch, Luisa Berger, Agnieszka Priebe, Katarzyna Madajska, Czesław Kapusta, Iwona B. Szymańska, Johann Michler, and Ivo Utke. "In Situ Time-of-Flight Mass Spectrometry of Ionic Fragments Induced by Focused Electron Beam Irradiation: Investigation of Electron Driven Surface Chemistry inside an SEM under High Vacuum." Nanomaterials 12, no. 15 (August 6, 2022): 2710. http://dx.doi.org/10.3390/nano12152710.

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Recent developments in nanoprinting using focused electron beams have created a need to develop analysis methods for the products of electron-induced fragmentation of different metalorganic compounds. The original approach used here is termed focused-electron-beam-induced mass spectrometry (FEBiMS). FEBiMS enables the investigation of the fragmentation of electron-sensitive materials during irradiation within the typical primary electron beam energy range of a scanning electron microscope (0.5 to 30 keV) and high vacuum range. The method combines a typical scanning electron microscope with an ion-extractor-coupled mass spectrometer setup collecting the charged fragments generated by the focused electron beam when impinging on the substrate material. The FEBiMS of fragments obtained during 10 keV electron irradiation of grains of silver and copper carboxylates and shows that the carboxylate ligand dissociates into many smaller volatile fragments. Furthermore, in situ FEBiMS was performed on carbonyls of ruthenium (solid) and during electron-beam-induced deposition, using tungsten carbonyl (inserted via a gas injection system). Loss of carbonyl ligands was identified as the main channel of dissociation for electron irradiation of these carbonyl compounds. The presented results clearly indicate that FEBiMS analysis can be expanded to organic, inorganic, and metal organic materials used in resist lithography, ice (cryo-)lithography, and focused-electron-beam-induced deposition and becomes, thus, a valuable versatile analysis tool to study both fundamental and process parameters in these nanotechnology fields.

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Knipp, Ralph J., Mingxiao Li, Xiao-An Fu, and Michael H. Nantz. "A versatile probe for chemoselective capture and analysis of carbonyl compounds in exhaled breath." Analytical Methods 7, no. 14 (2015): 6027–33. http://dx.doi.org/10.1039/c5ay01576f.

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Ledauphin, Jérôme, Benoît Basset, Sydney Cohen, Thierry Payot, and Daniel Barillier. "Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds." Journal of Food Composition and Analysis 19, no. 1 (February 2006): 28–40. http://dx.doi.org/10.1016/j.jfca.2005.03.001.

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Nikolaou, A., T. Varzakas, and Y. Kourkoutas. "Effect of Organic Fertilization Treatment, Frying Oil and Cultivar Variety on the Volatile Profile of Potato Tubers." Current Research in Nutrition and Food Science Journal 4, no. 1 (March 21, 2016): 01–08. http://dx.doi.org/10.12944/crnfsj.4.1.01.

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The effect of organic fertilization and frying oil (olive, soybean and corn oil) on the volatiles’ profile of three potato cultivars (Voyager, Spunta and Lady Rosetta) was studied. During cultivation, nine treatments (T) involving the combination of nitrogen, phosphorus and potassium fertilization were applied: T1: control treatment; T2: N1, P1, K1; T3: N1, P1, K2; T4: N1, P2, K1; T5: N1, P2, K2; T6: N2, P1, K1; T7: N2, P1 K2; T8: N2, P2, K1; and T9: N2, P2, K2, where Ν1=1.3 g Ν per plant; N2=2.0 g Ν per plant; P1=3.1 g P2O5 per plant; P2=5.2 g P2O5 per plant; Κ1= 4.0 g K2O per plant; and Κ2= 6.6 g K2O per plant. The main volatile compounds identified by HS-SPME GC/MS analysis were esters, alcohols, carbonyl compounds and hydrocarbons. Principal Component Analysis revealed that nitrogen fertilization affected the volatiles’ profile only when high fertilization of P2O5 (5.2 g/plant) and K2O (6.6 g/plant) was applied.

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Tian, Fei-Yang, Rui-Xue Cheng, Yun-Qian Zhang, Zhu Tao, and Qian-Jiang Zhu. "Synthesis, Adsorption, and Recognition Properties of a Solid Symmetric Tetramethylcucurbit[6]uril-Based Porous Supramolecular Framework." Journal of Chemistry 2020 (March 21, 2020): 1–10. http://dx.doi.org/10.1155/2020/9619461.

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In this work, we reported a porous supramolecular framework (A) constructed of a symmetric tetramethylcucurbit[6]uril (TMeQ[6]) in aqueous HCl solutions; the driving force was the outer surface interaction of cucurbit[n]urils, as well as hydrogen bonding between latticed water molecules and portal carbonyl oxygens of TMeQ[6]. Adsorption experimental results revealed that the porous supramolecular framework can absorb certain fluorophore guests (FGs) to form luminescent assemblies (FG@As) by fluorescence enhancement or colour change, and some of them can respond to certain volatile organic compounds. Thus, the TMeQ[6]-based supramolecular framework could be used as a sensor for certain gas or volatile compounds.

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Huang, Yu, Xingru Li, Xi Chen, Wenjing Wang, Yinghong Wang, Zirui Liu, and Guiqian Tang. "Low-molecular-weight carbonyl volatile organic compounds on the North China Plain." Atmospheric Environment 275 (April 2022): 119000. http://dx.doi.org/10.1016/j.atmosenv.2022.119000.

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Stashenko, E. E., A. L. Mora, M. Cervantes, and J. R. Martinez. "HS-SPME Determination of Volatile Carbonyl and Carboxylic Compounds in Different Matrices." Journal of Chromatographic Science 44, no. 6 (July 1, 2006): 347–53. http://dx.doi.org/10.1093/chromsci/44.6.347.

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Possanzini, M., V. Di Palo, E. Brancaleoni, M. Frattoni, and P. Ciccioli. "Dynamic system for the calibration of semi-volatile carbonyl compounds in air." Journal of Chromatography A 883, no. 1-2 (June 2000): 171–83. http://dx.doi.org/10.1016/s0021-9673(00)00379-4.

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Strassnig, Steffen, Thomas Wenzl, and Ernst P. Lankmayr. "Microwave-assisted derivatization of volatile carbonyl compounds with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine." Journal of Chromatography A 891, no. 2 (September 2000): 267–73. http://dx.doi.org/10.1016/s0021-9673(00)00642-7.

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Miyake, Takashi, and Takayuki Shibamoto. "Quantitative analysis by gas chromatography of volatile carbonyl compounds in cigarette smoke." Journal of Chromatography A 693, no. 2 (February 1995): 376–81. http://dx.doi.org/10.1016/0021-9673(94)01179-i.

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Wang, Nijing, Achim Edtbauer, Christof Stönner, Andrea Pozzer, Efstratios Bourtsoukidis, Lisa Ernle, Dirk Dienhart, et al. "Measurements of carbonyl compounds around the Arabian Peninsula: overview and model comparison." Atmospheric Chemistry and Physics 20, no. 18 (September 15, 2020): 10807–29. http://dx.doi.org/10.5194/acp-20-10807-2020.

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Abstract. Volatile organic compounds (VOCs) were measured around the Arabian Peninsula using a research vessel during the AQABA campaign (Air Quality and Climate Change in the Arabian Basin) from June to August 2017. In this study we examine carbonyl compounds, measured by a proton transfer reaction mass spectrometer (PTR-ToF-MS), and present both a regional concentration distribution and a budget assessment for these key atmospheric species. Among the aliphatic carbonyls, acetone had the highest mixing ratios in most of the regions traversed, varying from 0.43 ppb over the Arabian Sea to 4.5 ppb over the Arabian Gulf, followed by formaldehyde (measured by a Hantzsch monitor, 0.82 ppb over the Arabian Sea and 3.8 ppb over the Arabian Gulf) and acetaldehyde (0.13 ppb over the Arabian Sea and 1.7 ppb over the Arabian Gulf). Unsaturated carbonyls (C4–C9) varied from 10 to 700 ppt during the campaign and followed similar regional mixing ratio dependence to aliphatic carbonyls, which were identified as oxidation products of cycloalkanes over polluted areas. We compared the measurements of acetaldehyde, acetone, and methyl ethyl ketone to global chemistry-transport model (ECHAM5/MESSy Atmospheric Chemistry – EMAC) results. A significant discrepancy was found for acetaldehyde, with the model underestimating the measured acetaldehyde mixing ratio by up to an order of magnitude. Implementing a photolytically driven marine source of acetaldehyde significantly improved the agreement between measurements and model, particularly over the remote regions (e.g. Arabian Sea). However, the newly introduced acetaldehyde source was still insufficient to describe the observations over the most polluted regions (Arabian Gulf and Suez), where model underestimation of primary emissions and biomass burning events are possible reasons.

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Jankovský, M., and T. Landa. "Genus Hyssopus L. – recent knowledge: A review ." Horticultural Science 29, No. 3 (January 6, 2012): 119–23. http://dx.doi.org/10.17221/4474-hortsci.

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The genus Hyssopus L. – the hyssop is a source of volatile oil whose constituents are sesquiterpene alcohols, many terpene carbonyl compounds and some acids. As documented by the cited data, volatile oil composition depends not only on the species but also on the variety, date of drug harvest and many external factors including the quality of plant nutrition. The paper summarizes the knowledge of literary sources published over ca. the last twenty years that dealt with the hyssop (Hyssopus officinalis L.); the aim is to stimulate the search for other possibilities of application of hyssop volatile oil in ecological agriculture and alternative or official medicine.

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Gu, Xiaobo, Xue Zhang, Keqing Wang, Xi Lv, Ruyi Li, and Wen Ma. "GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest." Foods 11, no. 18 (September 11, 2022): 2804. http://dx.doi.org/10.3390/foods11182804.

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Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis vinifera L. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.

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Journal articles on the topic 'Volatile Carbonyl Compounds'

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