Log in

Relevant bibliographies by topics / Volatile components / Journal articles

Journal articles on the topic 'Volatile components'

To see the other types of publications on this topic, follow the link: Volatile components.

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Volatile components.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Kays, Stanley J., and Yan Wang. "Synthesis of Volatile Flavor Components in Food Crops during Cooking." HortScience 32, no. 3 (June 1997): 555A—555. http://dx.doi.org/10.21273/hortsci.32.3.555a.

Full text

Abstract:

Using the sweetpotato as a model, we identified precursors of critical flavor volatiles by fractionating, based upon solubility, raw roots into major groups of constituents. Volatile thermophyllic products from the individual fractions were analyized and compared to those from non-extracted root material. Volatile components were seperated and identified using GC-MS and quantified using internal standard methodology. Mechanisms of synthesis of flavor volatiles via thermophyllic reactions will be discussed, as will postharvest treatments that can modulate eventual aromatic properties of cooked plant products.

APA, Harvard, Vancouver, ISO, and other styles

2

Miyazawa, Mitsuo, Chikako Yamafuji, and Yukio Ishikawa. "Volatile Components ofCirsium japonicumDC." Journal of Essential Oil Research 17, no. 1 (January 2005): 12–16. http://dx.doi.org/10.1080/10412905.2005.9698816.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Powo, R., A. F. Kamdem Waffo, M. S. Ali, I. A. Oladosu, and A. E. Nkengfack. "Volatile Components inIsodon ramosissimusHook." Journal of Biologically Active Products from Nature 1, no. 2 (January 2011): 120–24. http://dx.doi.org/10.1080/22311866.2011.10719078.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Hoi, Tran Minh, Tran Huy Thai, Dominique Lesueur, Ange Bighelli, and Joseph Casanova. "Volatile components ofBursera tonkinensisGuill." Journal of Essential Oil Bearing Plants 7, no. 3 (January 2004): 228–31. http://dx.doi.org/10.1080/0972-060x.2004.10643397.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Pelissier, Yves, Chantal Marion, Annick Dezeuze, and Jean-Marie Bessiere. "Volatile Components ofAnnona squamosaL." Journal of Essential Oil Research 5, no. 5 (September 1993): 557–60. http://dx.doi.org/10.1080/10412905.1993.9698278.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Pélissier, Yves, Chantal Marion, Djeneba Kone, Gérard Lamaty, Chantal Menut, and Jean-Marie Bessière. "Volatile Components ofAnnona muricataL." Journal of Essential Oil Research 6, no. 4 (July 1994): 411–14. http://dx.doi.org/10.1080/10412905.1994.9698410.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Sefldkon, F., L. Ahmadl, and M. Mirza. "Volatile Components ofPerovskia atriplicifoliaBenth." Journal of Essential Oil Research 9, no. 1 (January 1997): 101–3. http://dx.doi.org/10.1080/10412905.1997.9700725.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Binder, Ronald G., Robert A. Flath, and T. Richard Mon. "Volatile components of bittermelon." Journal of Agricultural and Food Chemistry 37, no. 2 (March 1989): 418–20. http://dx.doi.org/10.1021/jf00086a032.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Binder, Ronald G., Mabry E. Benson, and Robert A. Flath. "Volatile components of safflower." Journal of Agricultural and Food Chemistry 38, no. 5 (May 1990): 1245–48. http://dx.doi.org/10.1021/jf00095a020.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Bos, R., F. Fischer, and M. Gijbels. "Volatile Components ofTrochiscanthes nodiflora." Planta Medica 55, no. 02 (April 1989): 212. http://dx.doi.org/10.1055/s-2006-961943.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Ekundayo, Olusegun, Into Laakso, Babajide Oguntimein, and Raimo Hiltunen. "Volatile Components ofCleistopholis patens." Planta Medica 54, no. 04 (August 1988): 338–40. http://dx.doi.org/10.1055/s-2006-962450.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Macleod, Glesni. "Volatile components of chayote." Phytochemistry 29, no. 4 (January 1990): 1197–200. http://dx.doi.org/10.1016/0031-9422(90)85428-i.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

M. Ames, Jennifer, and Glesni Macleod. "Volatile components of okra." Phytochemistry 29, no. 4 (January 1990): 1201–7. http://dx.doi.org/10.1016/0031-9422(90)85429-j.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

MacLeod, Glesni, and Jennifer M. Ames. "Volatile components of starfruit." Phytochemistry 29, no. 1 (January 1990): 165–72. http://dx.doi.org/10.1016/0031-9422(90)89031-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Sun, Jyh-Bin, Ray F. Severson, and Stanley J. Kays. "Quantitative Technique for Measuring Volatile Components of Baked Sweetpotatoes." HortScience 28, no. 11 (November 1993): 1110–13. http://dx.doi.org/10.21273/hortsci.28.11.1110.

Full text

Abstract:

We describe a relatively simple collection procedure for quantifying volatiles in baked sweetpotato [Ipomoea batatas (L.) Lam.]. Volatiles formed during baking `Jewel' and `Centennial' sweetpotatoes at 204C were purged from a baking vessel with He or a HeO2 mixture, collected in cold methylene chloride, and reduced in volume using a Kuderna-Danish concentrator. Volatile components were quantified by capillary gas chromatography and characterized using gas chromatographic-mass spectrometer analysis. Quantitatively, the major components were identified as 2-furaldehyde; 2-furanmethanol; benzaldehyde; 5-methyl-2-furfural; phenylacetaldehyde; 3-hydroxy-2-methyl-4 H -pyran-4-one; 2,3-dihydro-3,5-dihydroxy-6-methyl-4 H- pyran-4-one; and 5-hydroxy-methyl-2-furancarboxaldehyde. Some quantitatively minor compounds were also identified. The volatile collection system is reproducible for quantitative comparisons among breeding lines.

APA, Harvard, Vancouver, ISO, and other styles

16

Wilde, Michael J., William J. Robson, Paul A. Sutton, and Steven J. Rowland. "Volatile and semi-volatile components of jetsam ambergris." Natural Product Research 34, no. 21 (May 14, 2019): 3048–53. http://dx.doi.org/10.1080/14786419.2019.1607855.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Wee, S., and R. M. Beaudry. "Volatile Cuticular Components Involved in Superficial Scald." HortScience 31, no. 4 (August 1996): 605a—605. http://dx.doi.org/10.21273/hortsci.31.4.605a.

Full text

Abstract:

Autoxidation products alpha-farnesene of have been implicated in superficial scald induction for apple (Malus domestica cv. Cortland Apple) fruit. We suspect the apple cuticle acts as a sink where α-farnesene can accumulate and eventually autoxidize into hydroperoxides, conjugated trienes, 6-methyl-5-hepten-2-one (ketone), and other compounds. These oxidized byproducts may diffuse back into the peel, thereby initiating the scald process. Cortland apples were stored at 0.8°C. Volatile cuticular components were analyzed at 2-week intervals by gas chromatography–mass spectroscopy. Only two scald-related volatiles were found, 6-methyl-5-hepten-2-one and α-farnesene. The identification of these compounds may allow the determination of cuticular involvement in superficial scald, as well as a possible correlation between the volatiles and apple scald development. α-farnesene concentrations initially increased and was followed by a decline, possibly due to its autoxidation.

APA, Harvard, Vancouver, ISO, and other styles

18

Song, Yong, Na Qiao, Chong Wei Li, Ting Ting Wen, and Fang Yu Liu. "SPME-GC/MS Analysis of Volatile Components from Air-Dried Sausage during Processing." Advanced Materials Research 781-784 (September 2013): 1614–18. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1614.

Full text

Abstract:

Air-dried sausage (ADS) is a kind of Chinese traditional spontaneous fermented sausages, and is popular to consumers. In order to investigate the changes of volatile components from ADS during processing, solid phase micro-extraction (SPME) was employed to extract volatiles from samples of different processing stages. And then, volatile compounds were separated and identified by capillary gas chromatography-mass spectrometry (GC/MS). In this work, 19, 25 and 29 kinds of volatile compounds were identified from samples periodically taken at 0 d, 2 d and 7 d. 32 volatile compounds were identified in total during the entire process. The main volatile compounds during the processing of ADS were ethyl alcohol, hexanal, D-limonene, 2-pentanone and hexanoic acid ethyl ester. Branched-chain aldehydes: 3-methylbutanal and 2-methylbutanal were also detected and identified. The formation of these volatile compounds may be attributed to the added alcohol, spices, fat oxidation, amino acid metabolism, microbial activity and the interaction between these factors.

APA, Harvard, Vancouver, ISO, and other styles

19

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.

Full text

Abstract:

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 .

APA, Harvard, Vancouver, ISO, and other styles

20

Xie, Zhisheng, Qundi Liu, Zhikun Liang, Mingqian Zhao, Xiaoxue Yu, Depo Yang, and Xinjun Xu. "The GC/MS Analysis of Volatile Components Extracted by Different Methods fromExocarpium Citri Grandis." Journal of Analytical Methods in Chemistry 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/918406.

Full text

Abstract:

Volatile components fromExocarpium Citri Grandis(ECG) were, respectively, extracted by three methods, that is, steam distillation (SD), headspace solid-phase microextraction (HS-SPME), and solvent extraction (SE). A total of 81 compounds were identified by gas chromatography-mass spectrometry including 77 (SD), 56 (HS-SPME), and 48 (SE) compounds, respectively. Despite of the extraction method, terpenes (39.98~57.81%) were the main volatile components of ECG, mainly germacrene-D, limonene, 2,6,8,10,14-hexadecapentaene, 2,6,11,15-tetramethyl-, (E,E,E)-, andtrans-caryophyllene. Comparison was made among the three methods in terms of extraction profile and property. SD relatively gave an entire profile of volatile in ECG by long-time extraction; SE enabled the analysis of low volatility and high molecular weight compounds but lost some volatiles components; HS-SPME generated satisfactory extraction efficiency and gave similar results to those of SD at analytical level when consuming less sample amount, shorter extraction time, and simpler procedure. Although SD and SE were treated as traditionally preparative extractive techniques for volatiles in both small batches and large scale, HS-SPME coupled with GC/MS could be useful and appropriative for the rapid extraction and qualitative analysis of volatile components from medicinal plants at analytical level.

APA, Harvard, Vancouver, ISO, and other styles

21

Kamenarska, Zornitza G., Stefka D. Dimitrova-Konaklieva, Christina Nikolova, Athanas Il Kujumgiev, Kamen L. Stefanov, and Simeon S. Popov. "Volatile Components of the Freshwater Algae Spirogyra and Mougeotia." Zeitschrift für Naturforschung C 55, no. 7-8 (August 1, 2000): 495–99. http://dx.doi.org/10.1515/znc-2000-7-801.

Full text

Abstract:

Abstract Several species of freshwater green algae belonging to the order Zygnematales (Spirogyra crassa (Ktz.) Czurda, S. longata (Vauch.) Ktz., and Mougeotia viridis (Ktz.) Wittr.) were found to have a specific composition of the volatile fraction, which confirms an earlier proposal for the existence of two groups in the genus Spirogyra. Antibacterial activity was found in volatiles from S. longata.

APA, Harvard, Vancouver, ISO, and other styles

22

TOKITOMO, Yukiko. "Volatile Components of Cooked Onions." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 4 (1995): 279–87. http://dx.doi.org/10.3136/nskkk.42.279.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Ueda, Y., N. Wang, H. Sasaki, N. Watanabe, and K. Yomogida. "VOLATILE COMPONENTS IN CHINESE ROSES." Acta Horticulturae, no. 751 (August 2007): 401–6. http://dx.doi.org/10.17660/actahortic.2007.751.51.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

KASAHARA, Kayoko, and Kokichi NISHIBORI. "Volatile components of roasted fishes." NIPPON SUISAN GAKKAISHI 51, no. 3 (1985): 489–92. http://dx.doi.org/10.2331/suisan.51.489.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

SAKHO, M., J. CROUZET, and S. SECK. "Volatile Components of African Mango." Journal of Food Science 50, no. 2 (August 25, 2006): 548–50. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13453.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Fons, Françoise, Sylvie Rapior, Annick Gargadennec, Claude Andary, and Jean-Marie Bessière. "Volatile components ofPlantago lanceolata(Plantaginaceae)." Acta Botanica Gallica 145, no. 4 (January 1998): 265–69. http://dx.doi.org/10.1080/12538078.1998.10516306.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Suzuki, Jun, Nobutomo Ichimura, and Takeaki Etoh. "Volatile components of boiled scallop." Food Reviews International 6, no. 4 (January 1990): 537–52. http://dx.doi.org/10.1080/87559129009540891.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Wong, K. C., and Y. E. Teng. "Volatile Components ofMimusops elengiL. Flowers." Journal of Essential Oil Research 6, no. 5 (September 1994): 453–58. http://dx.doi.org/10.1080/10412905.1994.9698425.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Wong, K. C., and Y. E. Teng. "Volatile Components ofLawsonia inermisL. Flowers." Journal of Essential Oil Research 7, no. 4 (July 1995): 425–28. http://dx.doi.org/10.1080/10412905.1995.9698554.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Pélissier, Yves, Chantal Marion, Sylrie Rapior, and Jean-Marie Bessière. "Volatile Components ofStachys CorsicaPers. (Lamiaceae)." Journal of Essential Oil Research 11, no. 1 (January 1999): 63–64. http://dx.doi.org/10.1080/10412905.1999.9701072.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Salles, Christian, Jean Claude Jallageas, Francoise Fournier, Jean Claude Tabet, and Jean C. Crouzet. "Apricot glycosidically bound volatile components." Journal of Agricultural and Food Chemistry 39, no. 11 (November 1991): 1979–83. http://dx.doi.org/10.1021/jf00011a019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Binder, Ronald G., and Richard C. French. "Volatile Components of Canada Thistle." Journal of Agricultural and Food Chemistry 42, no. 12 (December 1994): 2942–45. http://dx.doi.org/10.1021/jf00048a056.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Dabiri, Minoo, Fatemeh Sefidkon, Maryam Yousefi, and Sahareh Bashiribod. "Volatile Components ofPelargonium roseumR. Br." Journal of Essential Oil Bearing Plants 14, no. 1 (January 2011): 114–17. http://dx.doi.org/10.1080/0972060x.2011.10643909.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Martínez-Castro, Isabel, Jesus Sanz, Lourdes Amigo, Mercedes Ramos, and Pedro Martín-Alvarez. "Volatile components of Manchego cheese." Journal of Dairy Research 58, no. 2 (May 1991): 239–46. http://dx.doi.org/10.1017/s0022029900029782.

Full text

Abstract:

SummaryVolatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.

APA, Harvard, Vancouver, ISO, and other styles

35

Buttery, Ron G., Donald M. Maddox, Douglas M. Light, and Louisa C. Ling. "Volatile components of yellow starthistle." Journal of Agricultural and Food Chemistry 34, no. 5 (September 1986): 786–88. http://dx.doi.org/10.1021/jf00071a004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Buttery, Ron G., Louisa C. Ling, and Douglas M. Light. "Tomato leaf volatile aroma components." Journal of Agricultural and Food Chemistry 35, no. 6 (November 1987): 1039–42. http://dx.doi.org/10.1021/jf00078a043.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Binder, Ronald G., and Robert A. Flath. "Volatile components of pineapple guava." Journal of Agricultural and Food Chemistry 37, no. 3 (May 1989): 734–36. http://dx.doi.org/10.1021/jf00087a034.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Binder, Ronald G., Charles E. Turner, and Robert A. Flath. "Volatile components of purple starthistle." Journal of Agricultural and Food Chemistry 38, no. 4 (April 1990): 1053–55. http://dx.doi.org/10.1021/jf00094a030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Soliman, Mervat A., A. A. El Sawy, H. M. Fadel, F. Osman, and A. M. Gad. "Volatile Components of RoastedCitrullus colocynthisvar.colocynthoides." Agricultural and Biological Chemistry 49, no. 2 (February 1985): 269–75. http://dx.doi.org/10.1080/00021369.1985.10866738.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Kubota, Kikue, Harumi Shijimaya, and Akio Kobayashi. "Volatile Components of Roasted Shrimp." Agricultural and Biological Chemistry 50, no. 11 (November 1986): 2867–73. http://dx.doi.org/10.1080/00021369.1986.10867836.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Dutta, S., R. Mathur, A. Baruah, and J. Baruah. "Major Volatile Components ofMichelia montana." Planta Medica 53, no. 05 (October 1987): 505. http://dx.doi.org/10.1055/s-2006-962792.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Cu, Jian Qin, Francis Perineau, and Antoine Gaset. "Volatile components of violet leaves." Phytochemistry 31, no. 2 (February 1992): 571–73. http://dx.doi.org/10.1016/0031-9422(92)90040-w.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Troncoso González, Ana María, and M. Guzmán Chozas. "Volatile components in Andalusian vinegars." Zeitschrift für Lebensmittel-Untersuchung und -Forschung 185, no. 2 (August 1987): 130–33. http://dx.doi.org/10.1007/bf01850092.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Miyazawa, Mitsuo, Yukiko Minamino, and Hiromu Kameoka. "Volatile Components ofEphedra sinica Stapf." Flavour and Fragrance Journal 12, no. 1 (January 1997): 15–17. http://dx.doi.org/10.1002/(sici)1099-1026(199701)12:1<15::aid-ffj604>3.0.co;2-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Ramalho, Paula S., Victor A. P. de Freitas, Adelina Macedo, Gabriela Silva, and Artur M. S. Silva. "Volatile components ofCistus ladanifer leaves." Flavour and Fragrance Journal 14, no. 5 (September 1999): 300–302. http://dx.doi.org/10.1002/(sici)1099-1026(199909/10)14:5<300::aid-ffj830>3.0.co;2-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Yaghmai, Mohammad Shahram, and Shoaleh Kolbadipour. "Volatile components ofRhanterium epapposum oliv." Flavour and Fragrance Journal 2, no. 1 (March 1987): 29–32. http://dx.doi.org/10.1002/ffj.2730020106.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Omata, Akihiko, Katsuyuki Yomogida, Shoji Nakamura, Seiji Hashimoto, Shigeki Koba, Kiyoshi Furukawa, and Shoji Noro. "Volatile components of apple flowers." Flavour and Fragrance Journal 5, no. 1 (March 1990): 19–22. http://dx.doi.org/10.1002/ffj.2730050103.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Wong, K. C., and K. H. Khoo. "Volatile components of MalaysianAnnona fruits." Flavour and Fragrance Journal 8, no. 1 (January 1993): 5–10. http://dx.doi.org/10.1002/ffj.2730080103.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Zhou, Qi, Man Shi, Huihui Zhang, and Zunling Zhu. "Comparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily." Molecules 27, no. 2 (January 9, 2022): 408. http://dx.doi.org/10.3390/molecules27020408.

Full text

Abstract:

Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecological value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatography coupled with mass spectrometry (GC-MS). The results indicated that the density and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, respectively. Analyses of these volatile components indicated that alkenes, alcohols, and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alcohol, pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster analysis (HCA) and principal component analysis (PCA), the N. hybrid samples were divided into four groups: alcohols were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.

APA, Harvard, Vancouver, ISO, and other styles

50

Zhang, Wei, and Xianrui Liang. "Headspace Gas Chromatography-Mass Spectrometry for Volatile Components Analysis in Ipomoea Cairica (L.) Sweet Leaves: Natural Deep Eutectic Solvents as Green Extraction and Dilution Matrix." Foods 8, no. 6 (June 11, 2019): 205. http://dx.doi.org/10.3390/foods8060205.

Full text

Abstract:

In this study, natural deep eutectic solvents (NADESs) were used as both the extraction and dilution matrix in static headspace gas chromatography-mass spectrometry (SHS-GC-MS) for the analysis of volatile components in Ipomoea cairica (L). Sweet (ICS) leaves. Six NADESs were prepared and the NADESs composed of choline chloride and glucose with a 1:1 molar ratio containing 15% water were preferred due to the better peak responses. A total of 77 volatiles in ICS leaves were detected and tentatively identified by mass spectral matching with the US National Institute of Standards and Technology (NIST, 2014) Mass Spectral Library and the retention index-assisted qualitative method. These 77 volatile components were mainly terpenoids, aromatics, and aliphatics. Among them, β-elemene, β-caryophyllene, α-humulene, and 2, 4-di-tert-butylphenol were found to be the main components. This investigation verified that the use of NADESs is an efficient green extraction and dilution matrix of the SHS-GC-MS method for direct volatile component analysis of plant materials without extra extraction work.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!