HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Butkhup, Luchai; Jeenphakdee, Montri; Jorjong, Sujitar; Samappito, Supachai; Samappito, Wannee; Chowtivannakul, Sawitree

doi:10.1007/s10068-011-0140-4

Cited by 50 publications

(47 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The volatile compounds were separated on Agilent J&W DB-WAX GC column, 60 m × 0.25 mm × 0.25 μm film thickness (Beijing, China). The chromatographic analysis was carried out as described by Butkhup et al [30] with some modifications. The chromatographic conditions were as follows: Injection mode (splitless), carrier gas (He at 1 mL/min), injection temperature (250°C), detector temperature (250°C), mass spectrometry (MS) scan range (33-350 amu), temperature program (50°C for 10 min, increased to 150°C at 6°C/min, then raised to 200°C at 8°C/min and held for 7 min), source temperature (230°C), energy (70 eV), and quadrupole (150°C).…”

Section: Volatile Compounds and Odor Activity Analysismentioning

confidence: 99%

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Kwaw

Tchabo

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to reduce the microbial load to acceptable levels (1.02 ± 0.04 log 10 cfu/mL) with no significant impact on the physicochemical properties of LFMJ. It was also observed that the PL treatment caused a slight decrease in anthocyanin concentration at 8 s exposure time. The color difference (ΔE) of the juice treated for 2 and 4 s fell below the slightly noticeable range 0.5<ΔE<1.5 while ΔE values for the 8 s (0.55 ± 0.02) and the thermal (0.50 ± 0.02) treated samples were slightly noticeable. The volatile profile and odor activity values were positively affected by increasing the exposure time. The results depict that, under the present experimental conditions, the application of the PL resulted in a fermented juice with superior quality attributes as compared to the thermal treated juice. ARTICLE HISTORY

show abstract

Section: Volatile Compounds and Odor Activity Analysismentioning

confidence: 99%

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Kwaw

Tchabo

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Current research into mulberry wine brewing has primarily focused on analysing the volatile aromatic compounds (Butkhup et al, 2011), evaluating the colour parameters and antioxidant activity (Kalkan Yildirim, 2006) and optimising the fermentation process for preparation (Wang et al, 2013). However, research into dynamic changes in phenolic compounds, colour, and antioxidant activity of mulberry wine during alcoholic fermentation is not as common.…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

Wang

Sun

et al. 2015

Journal of Functional Foods

View full text Add to dashboard Cite

“…in nuts (Cordero et al, 2010;Kiefl et al, 2012;Kiefl and Schieberle, 2013), olive and oils (Purcaro et al, 2014;Tu et al, 2014), coffee (Majcher et al, 2013), cocoa (Nicolotti et al, 2013), strawberries (Samykanno et al, 2013), mushrooms (Grosshauser and Schieberle, 2013;Usami et al, 2014), teas and herbs (Baba and Kumazawa, 2014;Lv et al, 2014;, as well as in beverages (Butkhup et al, 2011;Avellone et al, 2013;Inui et al, 2013;Langos et al, 2013).…”

Section: Volatile Aroma Compounds Analysis By Gas Chromatography-olfamentioning

confidence: 99%

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Gąsior

Wojtycza

2016

Annals of Animal Science

View full text Add to dashboard Cite

The aim of this article is to examine how the sense of smell and aroma compounds influence the quality of food of animal origin, and to review gas chromatography-olfactometry methods of volatile substances analysis that can help to promote regional animal products. Smell and smell-inducing compounds play an important role in human life. people have made use of aromatic herbs and spices for ages. The classification of smells was developed by, among others, Aristotle, Linnaeus, Zwaardemaker, as well as amoore, the creator of the stereochemical theory of olfaction. Smell is also of exceptional importance in a consumer's evaluation of food quality. achievements in the area of chromatography, mass spectrometry and olfactometry have contributed to the development of tests for the content of volatile compounds in food materials, e.g. milk, cheese or meat. analysis of these compounds is more and more often applied to regional products that are commonly characterised by different olfactory properties. the study's results of raw meat of different animal species show that nutria meat and mutton differ the most from others. apart from genetic factors, meat composition depends on feeding method, quality and type of fodder, method of cutting, meat seasoning, ph and temperature of processing. chromatographic and olfactometric tests on animal products, in conjunction with chemometrics, can contribute to the development of reliable characteristics and help to identify the products' origin. these tests are becoming an inseparable part of the policy of promotion of regional products with specific taste and olfactory properties.

show abstract

HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Cited by 50 publications

References 26 publications

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Contact Info

Product

Resources

About