Journal articles on the topic 'Volatile compounds'
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1
Lee Díaz, Ana Shein, Muhammad Syamsu Rizaludin, Hans Zweers, Jos M. Raaijmakers, and Paolina Garbeva. "Exploring the Volatiles Released from Roots of Wild and Domesticated Tomato Plants under Insect Attack." Molecules 27, no. 5 (February 28, 2022): 1612. http://dx.doi.org/10.3390/molecules27051612.
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Plants produce volatile organic compounds that are important in communication and defense. While studies have largely focused on volatiles emitted from aboveground plant parts upon exposure to biotic or abiotic stresses, volatile emissions from roots upon aboveground stress are less studied. Here, we investigated if tomato plants under insect herbivore attack exhibited a different root volatilome than non-stressed plants, and whether this was influenced by the plant’s genetic background. To this end, we analyzed one domesticated and one wild tomato species, i.e., Solanum lycopersicum cv Moneymaker and Solanum pimpinellifolium, respectively, exposed to leaf herbivory by the insect Spodoptera exigua. Root volatiles were trapped with two sorbent materials, HiSorb and PDMS, at 24 h after exposure to insect stress. Our results revealed that differences in root volatilome were species-, stress-, and material-dependent. Upon leaf herbivory, the domesticated and wild tomato species showed different root volatile profiles. The wild species presented the largest change in root volatile compounds with an overall reduction in monoterpene emission under stress. Similarly, the domesticated species presented a slight reduction in monoterpene emission and an increased production of fatty-acid-derived volatiles under stress. Volatile profiles differed between the two sorbent materials, and both were required to obtain a more comprehensive characterization of the root volatilome. Collectively, these results provide a strong basis to further unravel the impact of herbivory stress on systemic volatile emissions.
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Gu, Inah, Luke Howard, and Sun-Ok Lee. "Volatiles in Berries: Biosynthesis, Composition, Bioavailability, and Health Benefits." Applied Sciences 12, no. 20 (October 12, 2022): 10238. http://dx.doi.org/10.3390/app122010238.
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Volatile compounds in fruits are responsible for their aroma. Among fruits, berries contain many volatile compounds, mainly esters, alcohols, terpenoids, aldehydes, ketones, and lactones. Studies for volatile compounds in berries have increased extensively as the consumption of berry products rapidly increased. In this paper, we reviewed biosynthesis and profiles of volatiles in some berries (strawberry, blueberry, raspberry, blackberry, and cranberry) and their bioavailability and health benefits, including anti-inflammatory, anti-cancer, anti-obesity, and anti-diabetic effects in vitro and in vivo. Each berry had different major volatiles, but monoterpene had an important role in all berries as aroma-active components. Volatile compounds were nonpolar and hydrophobic and rapidly absorbed and eliminated from our body after administration. Among them, monoterpenes, including linalool, limonene, and geraniol, showed many health benefits against inflammation, cancer, obesity, and diabetes in vitro and in vivo. More research on the health benefits of volatile compounds from berries and their bioavailability would be needed to confirm the bioactivities of berry volatiles.
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Sharifi, Rouhallah, Je-Seung Jeon, and Choong-Min Ryu. "Belowground plant–microbe communications via volatile compounds." Journal of Experimental Botany 73, no. 2 (November 2, 2021): 463–86. http://dx.doi.org/10.1093/jxb/erab465.
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Abstract Volatile compounds play important roles in rhizosphere biological communications and interactions. The emission of plant and microbial volatiles is a dynamic phenomenon that is affected by several endogenous and exogenous signals. Diffusion of volatiles can be limited by their adsorption, degradation, and dissolution under specific environmental conditions. Therefore, rhizosphere volatiles need to be investigated on a micro and spatiotemporal scale. Plant and microbial volatiles can expand and specialize the rhizobacterial niche not only by improving the root system architecture such that it serves as a nutrient-rich shelter, but also by inhibiting or promoting the growth, chemotaxis, survival, and robustness of neighboring organisms. Root volatiles play an important role in engineering the belowground microbiome by shaping the microbial community structure and recruiting beneficial microbes. Microbial volatiles are appropriate candidates for improving plant growth and health during environmental challenges and climate change. However, some technical and experimental challenges limit the non-destructive monitoring of volatile emissions in the rhizosphere in real-time. In this review, we attempt to clarify the volatile-mediated intra- and inter-kingdom communications in the rhizosphere, and propose improvements in experimental design for future research.
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Smolinska, Urszula, G. R. Knudsen, M. J. Morra, and V. Borek. "Inhibition of Aphanomyces euteiches f. sp. pisi by Volatiles Produced by Hydrolysis of Brassica napus Seed Meal." Plant Disease 81, no. 3 (March 1997): 288–92. http://dx.doi.org/10.1094/pdis.1997.81.3.288.
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Seed meal from Brassica napus (rapeseed) produced volatile fungitoxic compounds potentially of value in the control of Aphanomyces root rot of pea. Hyphal growth, germination of encysted zoospores, and oospore survival and inoculum potential, were determined in the presence of volatiles produced from B. napus seed meal. Volatile compounds from B. napus meal completely suppressed mycelial growth and germination of encysted zoospores on agar. In growth chamber bioassays, pea (Pisum sativum) seed inoculated with zoospore suspensions and incubated 24 h in the presence of volatiles from rapeseed meal had 50% lower root rot disease severity than in the absence of meal. Volatile compounds passing through soil also significantly decreased survival and inoculum potential of oospores. Gas chromatographic analysis of rapeseed tissues and the volatile compounds evolved from tissues showed that substrate glucosinolates were hydrolyzed enzymatically to produce mainly isothiocyanates. Non-autoclaved rapeseed meal produced significantly higher levels of volatile compounds than did autoclaved meal. Also, volatile compounds produced from autoclaved meal were dominated by nitriles, whereas isothiocyanates were more common volatile products from non-autoclaved meal. Our results indicate that B. napus allelochemicals responsible for toxic effects toward A. euteiches f. sp. pisi are enzymatic hydrolysis products of glucosinolates.
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Poldy, Jacqueline. "Volatile Cues Influence Host-Choice in Arthropod Pests." Animals 10, no. 11 (October 28, 2020): 1984. http://dx.doi.org/10.3390/ani10111984.
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Many arthropod pests of humans and other animals select their preferred hosts by recognising volatile odour compounds contained in the hosts’ ‘volatilome’. Although there is prolific literature on chemical emissions from humans, published data on volatiles and vector attraction in other species are more sporadic. Despite several decades since the identification of a small number of critical volatiles underpinning specific host–vector relationships, synthetic chemicals or mixtures still largely fail to reproduce the attractiveness of natural hosts to their disease vectors. This review documents allelochemicals from non-human terrestrial animals and considers where challenges in collection and analysis have left shortfalls in animal volatilome research. A total of 1287 volatile organic compounds were identified from 141 species. Despite comparable diversity of entities in each compound class, no specific chemical is ubiquitous in all species reviewed, and over half are reported as unique to a single species. This review provides a rationale for future enquiries by highlighting research gaps, such as disregard for the contribution of breath volatiles to the whole animal volatilome and evaluating the role of allomones as vector deterrents. New opportunities to improve vector surveillance and disrupt disease transmission may be unveiled by understanding the host-associated stimuli that drive vector-host interactions.
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SHIVASHANKAR, S., TK ROY, and PN KRISHNAMOORTHY. "Solid phase micro extraction and GC-MS analysis of headspace volatiles of seed and cake of Pongamia pinnata (L.) Pierre." Journal of Medicinal and Aromatic Plant Sciences 36, no. 2014 (July 1, 2014): 8–15. http://dx.doi.org/10.62029/jmaps.v36i1.shivashankar.
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The composition of seed and cake volatiles of Pongamia pinnata (L) Pierre extracted by solid phase micro extraction was analyzed by GC and GC-MS. A total of 84 and 81 volatile compounds were identified from the headspace samples of seed and cake, respectively. The volatiles belonged to ten major groups of compounds comprising hydrocarbons (aliphatic and aromatic), terpenoids, alcohols, phenols, aldehydes and ketones, acids, esters, oxo compounds, sulphur compounds and nitrogen compounds. The most abundant individual compound present in the volatile fraction of both seed and cake was 2-chloroacetophenone (19.58% and 19.47%, respectively). Significant differences in the proportion of sulphur compounds, phenols and nitrogenous compounds between seed and cake were observed while there were little differences in others. The study found several compounds in the volatile fractions of both seed and cake reported to have an adverse effect on pests and pathogens of crops. This finding provides the first experimental evidence for the use of Pongamia volatiles as a bio-pesticide for crop protection.
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Chen, Wen Xue, Hai Gang Dou, Chang Ge, and Cong Fa Li. "Comparison of Volatile Compounds in Pepper (Piper nigrum L.) by Simultaneous Distillation Extraction (SDE) and GC-MS." Advanced Materials Research 236-238 (May 2011): 2643–46. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2643.
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In this study, the volatile compounds of pepper (Piper Nigrum L.) were extracted and analyzed by simultaneous distillation-extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The differences in volatile compounds were observed by GC-MS data sets. Results showed vinyl compounds were the most dominant volatiles in pepper by simultaneous distillation-extraction (SDE) and GC-MS, and 22 volatile compounds in the white pepper and black pepper were the same.
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Riu, Myoungjoo, Jin-Soo Son, Sang-Keun Oh, and Choong-Min Ryu. "Aromatic Agriculture: Volatile Compound-Based Plant Disease Diagnosis and Crop Protection." Research in Plant Disease 28, no. 1 (March 31, 2022): 1–18. http://dx.doi.org/10.5423/rpd.2022.28.1.1.
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Volatiles exist ubiquitously in nature. Volatile compounds produced by plants and microorganisms confer inter-kingdom and intra-kingdom communications. Autoinducer signaling molecules from contact-based chemical communication, such as bacterial quorum sensing, are relayed through short distances. By contrast, biogenic volatiles derived from plant-microbe interactions generate long-distance (>20 cm) alarm signals for sensing harmful microorganisms. In this review, we discuss prior work on volatile compound-mediated diagnosis of plant diseases, and the use of volatile packaging and dispensing approaches for the biological control of fungi, bacteria, and viruses. In this regard, recent developments on technologies to analyze and detect microbial volatile compounds are introduced. Furthermore, we survey the chemical encapsulation, slow-release, and bio-nano techniques for volatile formulation and delivery that are expected to overcome limitations in the application of biogenic volatiles to modern agriculture. Collectively, technological advances in volatile compound detection, packaging, and delivery provide great potential for the implementation of ecologically-sound plant disease management strategies. We hope that this review will help farmers and young scientists understand the nature of microbial volatile compounds, and shift paradigms on disease diagnosis and management to aromatic (volatile-based) agriculture.
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Zhang, Li, Si Mi, Ruo-bing Liu, Ya-xin Sang, and Xiang-hong Wang. "Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis." International Journal of Analytical Chemistry 2020 (July 13, 2020): 1–10. http://dx.doi.org/10.1155/2020/3242854.
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The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples. Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage. The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs). Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278). Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation. Heat map analysis was employed to evaluate the differences during fermentation. The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation.
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Chinnasamy, G. P., S. Sundareswaran, K. S. Subramaniyan, K. Raja, P. R. Renganayaki, and S. Marimuthu. "Volatile organic compound analysis as advanced technology to detect seed quality in groundnut." Journal of Applied and Natural Science 14, no. 3 (September 16, 2022): 885–94. http://dx.doi.org/10.31018/jans.v14i3.3617.
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An experiment was conducted to profiling the volatile organic compounds emitted from groundnut seeds during storage and also to assess the volatiles emission level during seed deterioration. Volatile organic compounds profiling of stored groundnut seeds was done through GC-MS at monthly intervals. The results showed that several volatile compounds were released from stored groundnut seeds and all the compounds are falling into eight major groups viz., alcohols, aldehydes, acids, esters, alkanes, alkenes, ketones and ethers. The study clearly demonstrated the influence of volatile organic compounds emission level on physiological and biochemical properties during storage. There was a significant decrease in physiological and biochemical quality attributes noted due to an increase in the strength of volatiles released during ageing. When the release of total volatile strength reached more than 50%, a significant reduction in physiological attributes such as germination, root and shoot length, dry matter production and vigour index were observed. With respect to biochemical properties, a significant increase in electrical conductivity of seed leachate, lipid peroxidation and lipoxygenase activity, and a decrease in dehydrogenase, catalase and peroxidase activities were observed. However, the highest reduction in all these properties was recorded when the total volatile strength reached 92.72%. The study concluded that the volatiles released during seed deterioration could be considered the signature components for detecting the seed quality during storage.
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Fellman, John K. "Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits." HortScience 32, no. 3 (June 1997): 554C—554. http://dx.doi.org/10.21273/hortsci.32.3.554c.
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Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.
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Lambert, Hélène, Claude Willemot, John E. Thompson, and Joseph Makhlouf. "Identification of Isolated Membrane Major Volatiles of Fresh Tomato." HortScience 30, no. 4 (July 1995): 814D—814. http://dx.doi.org/10.21273/hortsci.30.4.814d.
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This research is aimed at the identification of volatile compounds from the isolated membranes fractions, microsomes, and deteriosomes. Fractions were isolated from tomato pericarp by ultracentrifugation at 252,000x g during 1 hour, followed by 362,000x g during 12 hours. The supernatant was infiltrated through a membrane of 300,000 D cut off to concentrate the deteriosomes. The volatiles from the fractions were analyzed by dynamic headspace and GC-MS. Our results suggest that the isolated fractions contained most tomato volatiles. Analysis by GC-MS identified two groups: compounds originating from fatty acids [e.g., hexanal and (E)-2-hexenal] and compounds coming from amino acids (e.g., 2 and 3-methyl butanal). Both microsomes and deteriosomes were highly enriched in volatiles on a protein basis. The increase in volatile compounds in these fractions was influenced by fruit maturity and correlate closely with volatile development in the intact fruit. Volatiles may be generated in the microsomes and released from the membranes via deteriosomes.
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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.
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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.
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Apriyanto, Donni Kis, and Mitrayana Mitrayana. "SERAPAN SENYAWA ORGANIK VOLATIL SEBAGAI BIOMARKER PENYAKIT KANKER PARU: SUATU MINI REVIEW." Biomedika 12, no. 2 (August 30, 2020): 58–64. http://dx.doi.org/10.23917/biomedika.v12i2.10114.
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ABSTRAKUlasan ini merupakan hasil studi literatur yang memberikan tinjauan umum serapan senyawa-senyawa organik volatil yang dianggap sebagai biomarker kanker paru. Senyawa-senyawa ini dapat menyerap pada panjang gelombang tertentu. Senyawa-senyawa organik volatil yang teridentifikasi didaftar dan dijabarkan panjang gelombang yang dapat mereka serap. Studi literatur ini menyajikan kelompok senyawa-senyawa organik volatil dapat menyerap pada rentang panjang gelombang inframerah. Hasil ulasan ini mungkin dapat bermanfaat untuk pengembangan skrinning kanker paru dengan menggunakan alat spektroskopi fotoakustik yang menggunakan sumber laser pada rentang panjang gelombang inframerah atau ultraviolet dengan memanfaatkan serapan panjang gelombang oleh senyawa-senyawa tertentu.Keyword: Biomarker Kanker Paru,Senyawa Organik Volatil, Spektroskopi ABSTRACTThis review is the result of a literature study that provides a general collection of volatile organic compounds (VOC) which are considered as markers for lung cancer. These compounds can absorb certain long waves. The volatile organic compounds identified are listed and described in wavelengths that they can absorb. Literature studies that produce volatile organic compounds in the analysis wavelength range. The results of this review may be useful for the development of lung cancer screening by photoacoustic spectroscopic devices that use laser sources in the range of infrared or ultraviolet wavelengths by utilizing wavelength absorb by certain compounds.Keyword: Lung Cancer Biomarker, Volatile Organic Compounds, Spectroscopy
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Fons, Françoise, Didier Froissard, Jean-Marie Bessière, Bruno Buatois, and Sylvie Rapior. "Biodiversity of Volatile Organic Compounds from Five French Ferns." Natural Product Communications 5, no. 10 (October 2010): 1934578X1000501. http://dx.doi.org/10.1177/1934578x1000501028.
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Five French ferns belonging to different families were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Fifty-five VOC biosynthesized from the shikimic, lipidic and terpenic pathways including monoterpenes, sesquiterpenes and carotenoid-type compounds were identified. The main volatile compound of Adiantum Capillus-Veneris L. (Pteridaceae) was ( E)-2-decenal with a plastic or “stink bug” odor. The volatile profiles of Athyrium filix-femina (L.) Roth (Woodsiaceae) and Blechnum spicant (L.) Roth (Blechnaceae) showed similarities, with small amounts of isoprenoids and the same main volatile compounds, i.e., 2-phenylethanal (odor of lilac and hyacinth) and 1-octen-3-ol (mushroom-like odor). The main volatile compound of Dryopteris filix-mas (L.) Schott (Dryopteridaceae) was ( E)-nerolidol with a woody or fresh bark note. Polyketides, as acylfilicinic acids, were mainly identified in this fern. Oreopteris limbosperma (Bellardi ex. All.) J. Holub (Thelypteridaceae), well-known for its lemon smell, contained the highest biodiversity of VOC. Eighty percent of the volatiles was issued from the terpenic pathway. The main volatiles were ( E)-nerolidol, α-terpineol, β-caryophyllene and other minor monoterpenes (for example, linalool, pinenes, limonene, and γ-terpinen-7-al). It was also the fern with the highest number of carotenoid-type derivatives, which were identified in large amounts. Our results were of great interest underlying new industrial valorisation for ferns based on their broad spectrum of volatiles.
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Osman, Che Puteh, Noraini Kasim, Nur Syamimi Amirah Mohamed Salim, and Nuralina Abdul Aziz. "Discrimination of 11 Malaysian Durian Cultivars Based on Sulfur-Containing Volatiles and Esters Using Multivariate Data Analysis." Natural Product Communications 17, no. 1 (January 2022): 1934578X2110692. http://dx.doi.org/10.1177/1934578x211069235.
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There are reports documenting the volatile oils of several durian cultivars in Malaysia. However, there is limited information on the rapid discrimination of the durian cultivars based on the composition of the total volatiles and individual volatile compounds. Thus, the present work aims to discriminate 11 Malaysian durian cultivars based on their volatile compositions using multivariate data analysis. Sulfur-containing volatiles are the major volatiles in D175 (Udang Merah), D88 (Darling), D13 (Golden Bun), DXO (D24 Special), D17 (Green Bamboo), D2 (Dato Nina), and D168 (Hajah Hasmah) durian cultivars, while esters are predominant in D99 (Kop Kecil), D24 (Bukit Merah), and D160 (Musang Queen) durian cultivars. D197 (Musang King) cultivar has an almost equal composition of sulfur-containing volatiles and esters. In the ester predominated volatile durian oil, ethyl 2-methylbutanoate and propyl 2-methylbutanoate are the major volatile compounds, while the durian cultivars with predominant sulfur-containing volatiles mainly contain diethyl disulfide, diethyl trisulfide, and 3,5-dimethyl-1,2,4-trithiolane. The durian cultivars were clustered into 8 clusters using principal component analysis, with 3 clusters consisting of 2 cultivars, and with the remaining cultivars clustered individually. The highly sought-after durian cultivars, D160 and D197, were clustered into one. Hierarchal clustering analysis identified the distinct compounds which discriminate every durian cultivar.
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Kong, Ying, Ming Sun, Hui-tang Pan, and Qi-xiang Zhang. "Composition and Emission Rhythm of Floral Scent Volatiles from Eight Lily Cut Flowers." Journal of the American Society for Horticultural Science 137, no. 6 (November 2012): 376–82. http://dx.doi.org/10.21273/jashs.137.6.376.
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Floral scents emitted from eight cultivars of cut lily flowers (Lilium) were analyzed. Floral volatiles were collected by headspace adsorption on sorbent tubes and analyzed by gas chromatography–mass spectrometry (GC/MS) using a direct thermal desorption. Fifty volatile compounds were identified. Nine compounds were detected in all lilies, whereas 20 compounds were detected in all scented lilies. The results revealed that non-scented lilies emitted trace amounts of volatile compounds, whereas scented lilies emitted high levels of volatile compounds. Monoterpenoids and benzenoids were the dominant compound classes of volatiles emitted from scented lilies. Myrcene, (E)-β-ocimene, linalool, methyl benzoate, and ethyl benzoate were the major compounds of the aroma of scented lilies; 1,8-cineole was also a major compound in the two scented oriental × trumpet hybrid lilies. Scent emissions occurred in a circadian rhythm with higher levels of volatiles emitted during the night. Lilium ‘Siberia’ was selected as a model to investigate the source of the emissions. GC/MS analysis of four flower parts and neutral red staining revealed that tepals were the source of floral scent.
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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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Luo, Min, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, and Guangfeng Wu. "Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring." Foods 12, no. 23 (November 25, 2023): 4266. http://dx.doi.org/10.3390/foods12234266.
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In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.
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Gee, Ivan. "Volatile Organic Compounds." Indoor and Built Environment 5, no. 3 (1996): 187–88. http://dx.doi.org/10.1159/000463709.
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Gee, Ivan. "Volatile Organic Compounds." Indoor and Built Environment 5, no. 3 (May 1996): 187–88. http://dx.doi.org/10.1177/1420326x9600500311.
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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, 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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Ciganek, M., and J. Neca. "Chemical characterization of volatile organic compounds on animal farms." Veterinární Medicína 53, No. 12 (December 29, 2008): 641–51. http://dx.doi.org/10.17221/1969-vetmed.
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More than one hundred volatile organic substances were identified by gas chromatography and mass spectrometry (GC/MS) in the indoor and outdoor air, stable and farm road dust and farm soil samples from two pig and cattle farms in the South Moravian Region. Volatile fatty acids (acetic, propanoic, butanoic and pentanoic acids) and their esters dominated along with aldehydes (butanal, pentanal and hexanal) and 4-methylphenol in the indoor and outdoor air samples. Road dust and soil samples contained mainly volatile aromatic compounds (toluene, benzene, ethylbenzene, styrene and xylenes), aliphatic hydrocarbons (largely n-alkanes), dichloromethane and carbon disulphide. The health risks associated with particular volatile compounds detected in the indoor and outdoor samples from the farms need to be assessed.
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Al-Dabbas, Maher M., Rawan Al-Jaloudi, Mai Adnan Abdullah, and Mahmoud Abughoush. "Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis." Molecules 28, no. 18 (September 5, 2023): 6444. http://dx.doi.org/10.3390/molecules28186444.
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Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.
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Huang, Kerui, Hui Shang, Qiong Zhou, Yun Wang, Hui Shen, and Yuehong Yan. "Volatiles Induced from Hypolepis punctata (Dennstaedtiaceae) by Herbivores Attract Sclomina erinacea (Hemiptera: Reduviidae): Clear Evidence of Indirect Defense in Fern." Insects 12, no. 11 (October 28, 2021): 978. http://dx.doi.org/10.3390/insects12110978.
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Plants have evolved various self-defense mechanisms against insect feeding. There are many reports regarding both direct and indirect defense mechanisms in seed-plant. However, only direct defenses on ferns were considered and the indirect defense mechanism has never been reported. In this study, it was observed that the fern Hypolepis punctata can attract the assassin bug Sclomina erinacea in the field. We collected and analyzed volatiles from H. punctata healthy individuals and the ones wounded by Bertula hadenalis, using dynamic headspace and GC-MS. We recorded the electroantennogram responses of antennae of S. erinacea to different standards of volatile compounds identified from the GC-MS analysis. We also analyzed the behavior of male and female S. erinacea adults in response to volatiles collected from H. punctata using a Y-tube olfactometer. The results showed that a number of volatile compounds were produced when the fern was damaged by B. hadenalis. Electroantennography and Y-tube olfactometer results showed that some herbivore-induced volatiles and volatiles from undamaged leaves could attract S. erinacea. Our research suggests that H. punctata can attract insect predators by releasing herbivory-induced volatile organic compounds, and for the first time we found ferns may also have indirect defense mechanisms using volatile organic compounds.
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Pico, Joana, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, and Franco Biasioli. "Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence." Foods 9, no. 10 (October 20, 2020): 1498. http://dx.doi.org/10.3390/foods9101498.
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Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.
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Wang, Zhiling, Yixin Yuan, Bo Hong, Xin Zhao, and Zhaoyu Gu. "Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS." Molecules 26, no. 23 (November 24, 2021): 7113. http://dx.doi.org/10.3390/molecules26237113.
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Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.
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Tomsone, Lolita, Zanda Kruma, Ruta Galoburda, and Thierry Talou. "Composition of Volatile Compounds of Horseradish Roots (Armoracia rusticana L.) Depending on the Genotype." Proceedings of the Latvia University of Agriculture 29, no. 1 (January 1, 2013): 1–10. http://dx.doi.org/10.2478/plua-2013-0001.
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Abstract Horseradish is a perennial plant with significant antioxidant properties, and it contains about 0.2% to 1.0% of essential oil, mainly sinigrin, sinigrin-derived allylisothiocyanate and diallylsulphide. The aim of the study was to determine composition of volatile compounds of horseradish (A. rusticana L.) roots depending on the genotype. Volatiles from fresh horseradish roots of nine genotypes were extracted using solid phase microextraction with DVB/Car/PDMS fibre and were further analysed using gas chromatography-mass spectrometry. The volatile compounds were identified by comparing their mass spectra with mass spectral libraries (Nist98) and by calculating linear retention indexes and comparing them with the literature data. The studied horseradish genotypes differed both in the quantitative and qualitative content of aroma compounds. Totally 15 volatile compounds were detected, and their highest amount was found in genotype G12B. The main aroma compound of all horseradish samples was allylisothiocyanate, which formed 64-82% of the total identified volatile compounds. The obtained results were compared with those found in the literature. All horseradish samples contained significant amounts of phenylethylisothiocyanate (4-18%) that is formed from glucosinolate - gluconasturtin. The study revealed that genotype has great influence on the content of volatiles in horseradish roots.
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Zhang, Chunyu, Xuesen Chen, Hongwei Song, Yinghai Liang, Chenhui Zhao, and Honglian Li. "Volatile Compound Profiles of Malus baccata and Malus prunifolia Wild Apple Fruit." Journal of the American Society for Horticultural Science 142, no. 2 (March 2017): 126–34. http://dx.doi.org/10.21273/jashs03968-16.
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Volatile compounds have a tremendous impact on fruit quality. We evaluated the volatile compound profiles of ripening wild apple fruit (10 Malus baccata accessions and three Malus prunifolia accessions) in the National Field Genebank for Hardy Fruits at Gongzhuling, China. Alcohols, esters, aldehydes, terpenes, hydrocarbons, ethers, heterocycles, carboxylic acids, and ketones were detected in the M. baccata and M. prunifolia fruit, with the first four being the main volatile compounds present. Of the 92 volatiles detected, esters were the most diverse (49 compounds). This wide range of abundant volatile compounds suggests that M. prunifolia is a good resource for breeding apple cultivars with novel and interesting flavors. The M. baccata accession ‘Zhaai Shandingzi’ and the M. prunifolia accession ‘Bai Haitang’ had the widest range of volatile compounds and the highest volatile compound contents of the accessions examined, and will therefore be good breeding materials for developing commercial lines with enhanced flavor and for widening the genetic diversity. The number of different ester compounds present was significantly positively correlated (r = 0.877) with the cube root of the weight of an individual ripe fruit. Principal component analysis (PCA) showed that the contents of ester compounds could be used to distinguish between M. baccata and M. prunifolia species. Therefore, ester compounds could be used as a reference of parental choice in apple breeding.
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Walther, Christin, Pamela Baumann, Katrin Luck, Beate Rothe, Peter H. W. Biedermann, Jonathan Gershenzon, Tobias G. Köllner, and Sybille B. Unsicker. "Volatile emission and biosynthesis in endophytic fungi colonizing black poplar leaves." Beilstein Journal of Organic Chemistry 17 (July 22, 2021): 1698–711. http://dx.doi.org/10.3762/bjoc.17.118.
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Plant volatiles play a major role in plant–insect interactions as defense compounds or attractants for insect herbivores. Recent studies have shown that endophytic fungi are also able to produce volatiles and this raises the question of whether these fungal volatiles influence plant–insect interactions. Here, we qualitatively investigated the volatiles released from 13 endophytic fungal species isolated from leaves of mature black poplar (Populus nigra) trees. The volatile blends of these endophytes grown on agar medium consist of typical fungal compounds, including aliphatic alcohols, ketones and esters, the aromatic alcohol 2-phenylethanol and various sesquiterpenes. Some of the compounds were previously reported as constituents of the poplar volatile blend. For one endophyte, a species of Cladosporium, we isolated and characterized two sesquiterpene synthases that can produce a number of mono- and sesquiterpenes like (E)-β-ocimene and (E)-β-caryophyllene, compounds that are dominant components of the herbivore-induced volatile bouquet of black poplar trees. As several of the fungus-derived volatiles like 2-phenylethanol, 3-methyl-1-butanol and the sesquiterpene (E)-β-caryophyllene, are known to play a role in direct and indirect plant defense, the emission of volatiles from endophytic microbial species should be considered in future studies investigating tree-insect interactions.
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Adebesin, Funmilayo, Joshua R. Widhalm, Benoît Boachon, François Lefèvre, Baptiste Pierman, Joseph H. Lynch, Iftekhar Alam, et al. "Emission of volatile organic compounds from petunia flowers is facilitated by an ABC transporter." Science 356, no. 6345 (June 29, 2017): 1386–88. http://dx.doi.org/10.1126/science.aan0826.
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Plants synthesize a diversity of volatile molecules that are important for reproduction and defense, serve as practical products for humans, and influence atmospheric chemistry and climate. Despite progress in deciphering plant volatile biosynthesis, their release from the cell has been poorly understood. The default assumption has been that volatiles passively diffuse out of cells. By characterization of aPetunia hybridaadenosine triphosphate–binding cassette (ABC) transporter, PhABCG1, we demonstrate that passage of volatiles across the plasma membrane relies on active transport.PhABCG1down-regulation by RNA interference results in decreased emission of volatiles, which accumulate to toxic levels in the plasma membrane. This study provides direct proof of a biologically mediated mechanism of volatile emission.
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Mus, Ahmad Asnawi, Jualang Azlan Gansau, Vijay Subbiah Kumar, and Nor Azizun Rusdi. "The variation of volatile compounds emitted from aromatic orchid (Phalaenopsis bellina) at different timing and flowering stages." NOVEMBER 2020, no. 13(02):2020 (November 11, 2020): 78–85. http://dx.doi.org/10.21475/poj.13.02.20.2271.
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Phalaenopsis bellina, is an orchid widely known for their distinctive fragrance. Of late, fragrant orchids are getting more attention from Orchid breeders for their horticultural market value. Although volatile compounds have been identified in several orchid species, the floral scent emission of P. bellina is far from understood. Therefore, this study was carried out to investigate the influence of different timing and floral development stages on the volatile emissions from P. bellina flowers using Solid Phase Micro Extraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The volatile compound was extracted during morning and afternoon sessions from three different floral developmental stages. The volatile compounds emitted from flowers from two different sessions were trapped with SPME fiber for 30 minutes before directly injected into GC-MS for identification. Results showed that approximately 79 volatile compounds were identified, with the terpenoid presented as the major compound class. P. bellina had the highest number of volatiles during the morning and full bloom (41), with 29.82% monoterpene and 23.33% sesquiterpenes accounted in total. α-farnesene (19.56%) was abundance during morning emission and remains as the highest volatile in afternoon emission (44.08%), even higher when compared to morning emission. However, a decrease in the volatile compound was observed in afternoon emission, in which only 34 volatile compounds detected. Meanwhile, partial bloom developmental stage revealed linalool as the major terpenoid volatile compounds (25.89%), with only 20 volatile compounds recorded. On the other hand, no volatile compounds were recorded and profiled from flower bud stage. The establishment of a floral scent study provides a brief overview of the regulation of fragrance in P. bellina, which can be continued through gene isolation or fragrance-related enzymes study. This information will provide necessary information on orchid floral scent research that useful in boosting horticultural trade of the scented orchids and their function in pollination ecology study
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Park, Min Kyung, and Young-Suk Kim. "Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria." Molecules 24, no. 11 (June 5, 2019): 2123. http://dx.doi.org/10.3390/molecules24112123.
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Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.
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Chuankun, Xu, Mo Minghe, Zhang Leming, and Zhang Keqin. "Soil volatile fungistasis and volatile fungistatic compounds." Soil Biology and Biochemistry 36, no. 12 (December 2004): 1997–2004. http://dx.doi.org/10.1016/j.soilbio.2004.07.020.
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Žemlička, Lukáš, Peter Fodran, Emil Kolek, and Nadežda Prónayová. "Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)." Acta Chimica Slovaca 6, no. 1 (April 1, 2013): 123–28. http://dx.doi.org/10.2478/acs-2013-0019.
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Abstract Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.
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Shi, Meng-Zhu, Jian-Yu Li, Yan-Ting Chen, Ling Fang, Hang Wei, and Jian-Wei Fu. "Plant Volatile Compounds of the Invasive Alligatorweed, Alternanthera philoxeroides (Mart.) Griseb, Infested by Agasicles hygrophila Selman and Vogt (Coleoptera: Chrysomelidae)." Life 12, no. 8 (August 17, 2022): 1257. http://dx.doi.org/10.3390/life12081257.
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Plants release a variety of volatiles and herbivore-induced plant volatiles (HIPVs) after being damaged by herbivorous insects, which play multiple roles in the interactions with other plants and insects. Agasicles hygrophila Selman and Vogt (Coleoptera: Chrysomelidae) is a monophagous natural enemy and an effective biocontrol agent for Alternanthera philoxeroides (Mart.) Griseb. Here, we reported differences among the volatiles of A. philoxeroides by solid phase microextraction (SPME) using a gas chromatography-mass spectrometer (GC-MS). We compared the volatile emission of: (1) clean plants (CK); (2) A. philoxeroides plants with mechanical damage treatment (MD); and (3) A. philoxeroides plants infested with A. hygrophila 1st, 2nd, and 3rd larvae and female and male adults. A total of 97 volatiles were recorded, of which 5 occurred consistently in all treatments, while 61 volatiles were only observed in A. philoxeroides infested by A. hygrophila, such as trans-nerolidol, (E)-β-farnesene, and (3E,7E)-4,8,12-trimethyltrideca-1,3,7,11-tetraene (E, E-TMTT), etc. Among the 97 volatile compounds, 37 compounds belong to alkenes, 29 compounds belong to alkanes, and there were 8 esters, 8 alcohols and 6 ketones. Orthogonal partial least squares-discrimination analysis (OPLS-DA) showed that the different treatments were separated from each other, especially insect feeding from CK and MD treatments, and 19 volatiles contributed most to the separation among the treatments, with variable importance for the projection (VIP) values > 1. Our findings indicated that the alligatorweed plants could be induced to release volatiles by different stages of A. hygrophila, and the volatile compounds released differ quantitatively and qualitatively. The results from this study laid an important foundation for using volatile organic compounds (VOCs) and HIPVs of alligatorweed to improve the control effect of A. hygrophila on A. philoxeroides.
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Archbold, Douglas D., Thomas R. Hamilton-Kemp, and John H. Loughrin. "FLORAL-DERIVED VOLATILE COMPOUNDS: A ROLE IN POLLINATION?" HortScience 25, no. 9 (September 1990): 1128d—1128. http://dx.doi.org/10.21273/hortsci.25.9.1128d.
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Volatile compounds, commonly produced by flowers during bloom, have been described as insect attractants. Some of these compounds stimulate Pinus pollen germination in vitro (French et al., 1979, J. Agric. Fd. Chem., 27184-187), suggesting that such compounds may do the same in vivo. Red Delicious apple pollen was germinated on agar in a simple, enclosed in vitro bioassay system in the presence of a number of plant tissues, including apple, tomato, and chrysanthemum leaves, apple flowers, rose petals, and apple fruit slices. These tissues represent a diversity of types of volatile compounds, Pollen germination was recorded by microphotography after 1 and 2 hours, and percent germination was determined. Although stimulation of germination was not observed, macerated tomato leaves inhibited it. To determine if the volatile characteristics of cultivars differ, flowers of Red Delicious and Golden Delicious apple were harvested at full bloom. Their volatiles were collected, identified, and quantitated by capillary GC-MS. Among 8 major compounds common in the two cultivars, several quantitative differences were observed. These results will be discussed in relation to the potential role of volatiles in pollen germination.
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Sýkora, M., E. Vítová, and H. H. Jeleń. "Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles." European Food Research and Technology 246, no. 3 (January 9, 2020): 573–80. http://dx.doi.org/10.1007/s00217-020-03426-x.
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AbstractSolid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.
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Archbold, D. D., and T. R. Hamilton-Kemp. "DEVELOPMENTAL AND CULTIVAR COMPARISONS OF LIPOXYGENASE/LYASE-DERIVED VOLATILE COMPOUNDS FROM STRAWBERRY FRUIT." HortScience 28, no. 5 (May 1993): 570e—570. http://dx.doi.org/10.21273/hortsci.28.5.570e.
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Volatile products of the lipoxygenase/lyase pathway have been implicated in plant pathogen resistance mechanisms. Volatile compounds produced by strawberry fruit were measured by capillary GC using a direct headspace sampling technique. No intact fruit, assayed at the green, white, and red-ripe stages, emitted detectable amounts of volatiles by this method. However, crushed or damaged fruit yielded a few volatiles in the 1 μg/L range. The major compounds detected were derived from the lipoxygenase/lyase pathway and had the correct retention times for hexanal, c-3-hexenal, and t-2-hexenal. Hexanal and t-2-hexenal were produced by crushed white and red-ripe fruit whereas crushed green fruit produced these compounds and c-3-hexenal. Crushed white fruit from four cultivars, selected for reported differences in Botrytis cinerea resistance, yielded approximately equal amounts of hexanal and t-2-hexenal. The results will be discussed with respect to the possible involvement of these volatile compounds in pathogen resistance of strawberry fruit.
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Zhang, Mingcheng, Mingyang Li, Fangfang Bai, Wensheng Yao, Litang You, and Dengyong Liu. "Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks." Foods 12, no. 10 (May 9, 2023): 1929. http://dx.doi.org/10.3390/foods12101929.
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This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat–lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat–lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.
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Kang, Gaowa, Maryia Mishyna, Kwame Sarpong Appiah, Masaaki Yamada, Akihito Takano, Valery Prokhorov, and Yoshiharu Fujii. "Screening for Plant Volatile Emissions with Allelopathic Activity and the Identification of L-Fenchone and 1,8-Cineole from Star Anise (Illicium verum) Leaves." Plants 8, no. 11 (October 28, 2019): 457. http://dx.doi.org/10.3390/plants8110457.
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One hundred and thirty-nine medicinal plant species were screened for their allelopathic activity through volatile emissions using Lactuca sativa as a test plant. Volatile emissions from the leaves of star anise (Illicium verum) showed the highest inhibition (100%) on the radicle and hypocotyl growth. Using headspace gas collection and gas chromatography-mass spectrometry (GC-MS), seven major volatile compounds from the leaves of star anise, including α-pinene, β-pinene, camphene, 1,8-cineole, D-limonene, camphor, and L-fenchone were detected. To determine volatile compounds that may contribute to the inhibitory activity of star anise, the allelopathic potential of individual volatiles from star anise was evaluated using the cotton swab bioassay. The EC50 was calculated for each of the seven identified compounds. L-fenchone showed the strongest growth inhibitory activity (EC50 is 1.0 ng/cm3 for radicle and hypocotyl growth of lettuce), followed by 1,8-cineole, and camphene. This is the first report that L-fenchone could be an important volatile allelochemical from the leaves of star anise. From the actual concentration of each volatile compound in headspace and EC50 value, we concluded that the four volatile compounds, including L-fenchone, 1,8-cineole, β-pinene, and camphene are the most important contributors to the volatile allelopathy of star anise.
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León-Camacho, M., M. Narváez-Rivas, and E. Gallardo. "Analysis of volatile compounds from Iberian hams: a review." Grasas y Aceites 63, no. 4 (October 26, 2012): 432–54. http://dx.doi.org/10.3989/gya.070112.
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Karlidag, Semiramis, Merve Keskin, Sinan Bayram, Nazlı Mayda, and Asli Ozkok. "Honey: Determination of volatile compounds, antioxidant and antibacterial activities." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 208–16. http://dx.doi.org/10.17221/63/2021-cjfs.
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Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g<sup>–1</sup> and 73.90 mg GAE 100 g<sup>–1 </sup>and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.
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Võ, Uyên-Uyên T., and Michael P. Morris. "Nonvolatile, semivolatile, or volatile: Redefining volatile for volatile organic compounds." Journal of the Air & Waste Management Association 64, no. 6 (April 30, 2014): 661–69. http://dx.doi.org/10.1080/10962247.2013.873746.
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Forney, Charles F. "676 Effects of Volatiles on Postharvest Shelf Life and Quality." HortScience 35, no. 3 (June 2000): 515C—515. http://dx.doi.org/10.21273/hortsci.35.3.515c.
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Volatile compounds make a significant contribution to the quality and storage life of fresh strawberries, blueberries, and raspberries. Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. In lowbush (wild) blueberries, aroma is predominated by esters and alcohols including ethyl and methyl methylbutanoates, methyl butanoate, 2-ethyl-1-hexanol, and 3-buteneol, while highbush blueberry aroma is dominated by aromatic compounds, esters, terpenes and long chain alcohols. The aroma of raspberries is composed of a mixture of ketones and terpenes, including damascenone, ionone, geraniol, and linalool. The composition and concentration of these aroma compounds are affected by fruit maturity and storage conditions. As fruit ripen, the concentration of aroma volatiles rapidly increases. This increase in volatile synthesis closely follows pigment formation both on and off the plant. In strawberry fruit, volatile concentration increases about 4-fold in the 24-h period required for fruit to ripen from 50% red to fully red on the plant. In storage, volatile composition is affected by storage temperature, duration, and atmosphere. Postharvest holding temperature and concentrations of O2 and CO2 can alter the quantity and composition of aroma volatiles. The effects of postharvest environments on volatile composition will be discussed.
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Ren, Qin, Ling-Zhen Cao, Jian-wei Su, Ming-hui Xie, Qing-wen Zhang, and Xiao-xia Liu. "Volatile Emissions from the Invasive Weed Eupatorium adenophorum Induced by Aphis gossypii Feeding and Methyl Jasmonate Treatment." Weed Science 58, no. 3 (September 2010): 252–57. http://dx.doi.org/10.1614/ws-d-09-00002.1.
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The volatile compounds of crofton weed infested by cotton aphids and sprayed with MeJA were collected and analyzed by the TCT-GC/MS technique. The healthy weeds were controls. Seventeen volatiles identified from crofton weed included green leaf odors, monoterpenes and sequiterpenes, and oxo-compounds. Camphene, 2-carene, α-phellandrene, ρ-cymene, and caryophyllene were the major volatiles and constituted about 77% of the total volatile emissions from the control. In the aphid-infested weeds, no new induced component was found. Among the terpenes, ρ-cymene increased markedly in the infested weeds compared with the control, whereas all sesquiterpenes decreased markedly. Levels of endogenous JA in leaves and young stems of the aphid-infested weeds were markedly higher than in the control, whereas both endogenous SA level and ABA level were not significantly different. MeJA sprayed on crofton weed with the aphid infestation had a similar effect on volatile emissions. It is suggested that JA was one of the most important signals in crofton weed and could regulate the emission of volatile compounds.
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Liu, Jinjia, Jiangchao Zhang, Jinshan Shen, Huiting Zhao, Weihua Ma, and Yusuo Jiang. "Differences in EAG Response and Behavioral Choices between Honey Bee and Bumble Bee to Tomato Flower Volatiles." Insects 13, no. 11 (October 27, 2022): 987. http://dx.doi.org/10.3390/insects13110987.
Full textAbstract:
Bumble bees and honey bees are of vital importance for tomato pollination, although honey bees are less attracted to tomato flowers than bumble bees. Little is known about how tomato flower volatile compounds influence the foraging behaviors of honey bees and bumble bees. In this study, compounds of tomato flower volatiles were detected by gas chromatography–mass spectrometry. Electroantennography (EAG) and a dynamic two-choice olfactometer were used, respectively, to compare the differences of antennal and behavioral responses between Apis mellifera and Bombus terrestris towards selected volatile compounds. A total of 46 compounds were detected from the tomato flower volatiles. Of the 16 compounds tested, A. mellifera showed strong antennal responses to 3 compounds (1-nonanal, (+)-dihydrocarvone, and toluene) when compared with a mineral oil control, and B. terrestris showed 7 pronounced EAG responses (1,3-xylene, (+)-dihydrocarvone, toluene, piperitone, eucarvone, 1-nonanal, and β-ocimene). Additionally, 1-nonanal and (+)-dihydrocarvone elicited significant avoidance behavior of A. mellifera, but not of B. terrestris. In conclusion, bumble bees are more sensitive to the compounds of tomato flower volatiles compared to honey bees, and honey bees showed aversion to some compounds of tomato flower volatiles. The findings indicated that compounds of flower volatiles significantly influenced bee foraging preference for tomato.
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Lechhab, Touria, Wafae Lechhab, Emanuela Trovato, Farida Salmoun, Luigi Mondello, and Francesco Cacciola. "Screening of the Volatile Composition of Moroccan Olive Oils by Using SPME/GC-MS-FID over a Two-Year Period: A Pedoclimatic Discrimination." Horticulturae 8, no. 10 (October 8, 2022): 925. http://dx.doi.org/10.3390/horticulturae8100925.
Full textAbstract:
The volatile profile of an olive oil is a crucial attribute indicating its sensory quality. Hence, to elucidate the impact of geographical origin (including edaphoclimatic conditions) and the crop season on the volatile composition of monovarietal Moroccan olive oil “Picholine Marocaine”, over a two-year harvest period (2018/19 and 2019/20), thirty-eight olive oil samples were obtained from nineteen Moroccan areas well-known by the abundance of olive tree cultivation. By using SPME/GC-FID-MS, 229 and 215 volatile compounds were characterized in olive oils produced during the 2018/19 and 2019/20 crop years, respectively. The identified compounds belong to nine volatile groups: terpenes, hydrocarbons, furans, esters, alcohols, acids, ketones, aldehydes, and nitrogen compounds. The one-way ANOVA and interactive heatmap revealed significant differences in the volatiles proportion in oils from different geographical origins. Our results imply that environmental (edaphoclimatic) conditions considerably influence the volatile compounds’ biosynthesis, e.g., when soil granulometry decreases (from sand to silt), alcohols become esters due to the activity of alcohol dehydrogenase (ADH) and alcohol acetyl transferase (AAT) enzymes. Moreover, our findings exhibit a significant influence of the crop season on the volatile composition of Moroccan olive oils.
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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.
Full textAbstract:
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.