Free and Bound Aroma Compounds of Turnjujube ( Lindl.) during Low Temperature Storage.

Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography-mass spectrometry. Turnjujube was harvested and stored for 7, 14, and 21 days at 7 °C, the common temperature of display refrigerators in grocery stores.

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, -β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea.

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.

The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, β-myrcene, (E), (Z)-β-ocimene, allo-ocimene, linalool, cosmene, α-terpineol, methyl salicylate, eugenol, and β-damascenone remain high, and increased with the ripening of RC fruit.

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.

The changes of free and bound volatile compounds in Rubus corchorifolius fruit during ripening were determined with a headspace SPME-GC-MS method. The results suggest that the free aldehydes, alcohols, esters and phenols increases, while that of free terpenoids decreases, with the ripening of the fruit. The bound aldehydes, alcohols, terpenoids, esters and phenols gradually decreases during ripening because these bound compounds are hydrolyzed to their free form.

Cyanidin inhibits EMT induced by oxaliplatin via targeting the PDK1-PI3K/Akt signaling pathway.

Anthocyanins have been shown to exhibit antitumor activity in several cancers in vitro and in vivo. Oxaliplatin is widely used as an anti-cancer drug. However, a large proportion of patients receiving platinum-based anti-cancer drug treatments will relapse because of metastasis and drug resistance.

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS.

The volatile components of Chinese Sinkiang fermented camel milk were isolated by solvent assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE, dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME, CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and analysed by GC/MS. A total of 133 volatile components were identified under 6 different conditions, including 30 esters, 20 acids, 18 saturated alcohols, 15 unsaturated aliphatic alcohols, 8 saturated ketones, 9 saturated aldehydes, 8 unsaturated aliphatic aldehydes, 6 furans, 5 sulphur-containing compounds, 5 ethers, 5 lactones, 3 other compounds, and 1 unsaturated aliphatic ketone. Three pretreatment methods were compared, assisted by principal component analysis (PCA).

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS.

The volatile components of yak butter were isolated by solvent-assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE; dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME; CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and were analysed by GC/MS. A total of 83 volatile components were identified under six different conditions, including 28 acids, 12 esters, 11 ketones, 10 lactones, 10 alcohols, 4 other compounds, 2 aldehydes, 2 unsaturated aldehydes, 1 furan, 1 sulphur-containing compound, 1 unsaturated alcohol and 1 unsatruated ketone. Among them, 51 were identified by SAFE, 58 by SDE (45 with dichloromethane as solvent and 41 with diethyl ether as solvent) and 40 by HS-SPME (26 with CAR/PDMS; 26 with PDMS/DVB and 32 with DVB/CAR/PDMS).