A method based on the use of the through oven transfer adsorption-desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC-GC) for the determination of chiral volatile compounds was developed. In particular, the method was applied to the study of the influence of methyl jasmonate (MJ) treatment on the production and enantiomeric composition of selected aroma compounds in strawberry. The compounds studied were ethyl 2-methylbutanoate, linalool and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (i.e. furaneol), which were examined on days 3, 6 and 9 after treatment. The method developed resulted in relative standard deviations (RSDs) of 21.6%, 8.1% and 9.8% and limits of detection (LD) of 0.04, 0.07 and 0.02mg/l for ethyl 2-methylbutanoate, linalool and furaneol, respectively. The application of the RPLC-TOTAD-GC method allowed higher levels of ethyl 2-methylbutanoate, linalool and furaneol to be detected, particularly after 9 days of treatment. Besides, MJ demonstrated to affect the enantiomeric distribution of ethyl 2-methylbutanoate. On the contrary, the enantiomeric composition of linalool and furaneol kept constant in both control and MJ-treated strawberries throughout the study. These results are discussed.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.chroma.2009.10.037 | DOI Listing |
Nat Prod Res
January 2025
Chongqing Key Laboratory of New Drug Screening from Traditional Chinese Medicine, Integrative Science Center of Germplasm Creation in Western China (Chongqing) Science City, SWU-TAAHC Medicinal Plant Joint R&D Centre, College of Pharmaceutical Sciences, Southwest University, Chongqing, P. R. China.
Two new polyacetylenes, (5,12)-14-hydroxytetradeca-5,12-dien-8,10-diyn-1-yl 3-methylbut-2-enoate () and 5, 1'-(6,12)-1-hydroxytetradeca-6,12-dien-8,10-diyn-5-yl 2-methylbutanoate (), together with two known ones, (2,8)-12--methylbutyryltetradeca-2,8-diene-4,6-diyne-1,14-diol (), and ()-5-[5-(but-3-en-1-yn-1-yl)thiophen-2-yl]pent-2-en-4-yn-1-yl acetate () were isolated from the ethyl acetate extract of the roots of by various chromatographic methods, such as normal phase silica gel column, MPLC, and semi-preparative HPLC. Their structures were identified by kinds of spectroscopic methods including 1D NMR, 2D NMR, IR, UV, HR-ESI-MS, and ECD. Compound exhibited cytotoxic activities in HepG2 and Huh7 cells with IC values of 20.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address:
In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC-MS-O, and 143 volatiles were identified by GC× GC-qMS.
View Article and Find Full Text PDFFoods
September 2024
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.
This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted mutton using variable-temperature electrically heated air roasting (VTR), constant-temperature electrically heated air roasting (EHAR), and constant-burning charcoal roasting (BCR) techniques. The changes in fatty acids and free amino acids in Xinjiang tannur-roasted mutton under different roasting conditions were compared.
View Article and Find Full Text PDFFood Chem X
October 2024
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!