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PubMed2002

Volatile sesquiterpene hydrocarbons characteristic for Penicillium roqueforti strains producing PR toxin.

Volatile metabolites that might accompany production of PR toxin by Penicillium roqueforti were investigated. Volatiles and PR toxin were evaluated for 16 strains of P. roqueforti. Solid phase microextraction was used for isolation of volatiles. Thirteen strains produced PR toxin, and all of them produced a specific set of sesquiterpene hydrocarbons including (+)-aristolochene-an intermediate in PR toxin biosynthesis, beta-bisabolene, alpha-chamigrene, diepi-alpha-cedrene, beta-elemene isomer, beta-elemene, beta-gurjunene, beta-himachalene, alpha-panasinsene, beta-patchoulene, beta-patchoulene isomer, alpha-selinene, and valencene. Aristolochene and the remainder of the sesquiterpene hydrocarbon profile were unique for P. roqueforti producing PR toxin. They were absent in nontoxigenic P. roqueforti and in 40 strains of other Penicillium species. Volatile compounds, sesquiterpene hydrocarbons, and aristolochene paralleled PR toxin synthesis. Incubation temperature (20, 24, or 27 degrees C) and water content in the medium (20, 30, or 40%) influenced the amount of produced sesquiterpenes, but not their profile, suggesting it is species specific. The sesquiterpene hydrocarbon pattern and especially aristolochene can be used as volatile markers for detecting the process of undergoing biosynthesis of PR toxin by P. roqueforti.

Culture Media↗
PubMed2003

Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.

Carrots (Daucus carota L.) of cv. Bolero and cv. Carlo were processed into shreds and stored for up to 4 months at -24 degrees C (frozen storage), or the roots were stored for up to 4 months at 1 degrees C (refrigerated storage) followed by processing into shreds. Volatiles from the carrot shreds were collected by dynamic headspace technique and analyzed by GC-FID, GC-MS, GC-MS/MS, and GC-O to determine the volatile composition and aroma active components of carrots stored under different temperature conditions. A total of 52 compounds were quantified, of which mono- and sesquiterpenes accounted for approximately 99% of the total volatile mass. Major volatile compounds were (-)-alpha-pinene, beta-myrcene, (-)-limonene, (+)-limonene, (+)-sabinene, gamma-terpinene, p-cymene, terpinolene, beta-caryophyllene, alpha-humulene, and (E)- and (Z)-gamma-bisabolene. A considerable increase in the concentration of mono- and sesquiterpenes was observed during refrigerated storage, whereas the concentration of terpenoids was around the same level during frozen storage. GC-O revealed that the major volatiles together with (+)-alpha-pinene, (-)-beta-pinene, (+)-beta-pinene, 6-methyl-5-hepten-2-one, (-)-beta-bisabolene, beta-ionone, and myristicin had an odor sensation, which included notes of "carrot top", "terpene-like", "green", "earthy", "fruity", "citrus-like", "spicy", "woody", and "sweet".

Chromatography, Gas↗
PubMed2003

Studies of selenium-containing volatiles in roasted coffee.

Coffee has been an important and heavily used beverage in many cultures over a long period of time. Although sulfur species have been found to be abundant constituents, no work to date has explored the presence of selenium analogues. Investigation of volatile selenium species from green coffee beans, roasted beans, and brewed coffee drink was performed using solid phase microextraction (SPME) sample preconcentration in conjunction with GC/ICP-MS. Several volatile selenium species at trace levels were detected from roasted coffee beans as well as in the steam from brewed coffee drinks. No detectable selenium (and sulfur) species, however, were found in the headspace of green beans, indicating that selenium-containing volatiles are formed during roasting, as is the case for the sulfur volatiles. Matching standards were prepared and used to identify the compounds found in coffee. Artificial supplementation of the green coffee beans with selenium before roasting was performed to further characterize the selenium-containing volatiles formed during the coffee-roasting process.

Coffea↗
PubMed2003

Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.

Freshness of ice-stored sardine was assessed by two sensory methods, the quality index method (QIM) and the European Union freshness grading system, and by instrumental means using the method of aroma extract dilution analysis. Screening of sardine potent volatiles was carried out at three freshness stages. In the very fresh state, the plant-like fresh volatiles dominated the odor pattern, with the exception of methional. Overall odor changes in sardine throughout storage correlated with changes in the concentration of some potent volatiles: after 2 days of ice storage, (Z)-4-heptenal, (Z)-1,5-octadien-3-one, and methional imparted an overall "fishy" odor character to sardine, whereas at a lower sensory grade (B), the compounds (E)-2-nonenal and (E,Z)-2,6-nonadienal could be, in part, associated with the slightly rancid aroma top notes. Trimethylamine was detected as a highly volatile odorant using solid-phase microextraction (SPME) headspace analysis of refrigerator-stored sardine. Intensity and sensory characteristics of some SPME determined volatiles, for example, 3-methylnonane-2,4-dione, were closely related to overall odor changes. SPME headspace analysis may be useful in the characterization of off-flavors in fish.

Animals↗
PubMed2004

Production of volatile compounds by Fuji apples following exposure to high CO2 or low O2.

The emission of volatile compounds by Fuji apples following short- or long-term exposure to high CO(2) was studied. The production of ethanol, methyl and ethyl esters, octanal, nonanal, and decanal was enhanced while the production of C(3)-C(6) alcohols, propyl, butyl, pentyl, and hexyl esters and butanal decreased in fruit exposed to 10 kPa O(2) + 20 kPa CO(2) at 20 degrees C for up to 12 days. The impact of high CO(2) exposure on volatile production was dependent on fruit maturity at harvest. Apples stored for 8 months in an ultralow O(2)-controlled atmosphere (CA) (0.5 kPa O(2) + 0.05 kPa CO(2)) or high CO(2) CA (1.5 kPa O(2) + 3 kPa CO(2)) at 0.5 degrees C had reduced production of most volatiles, especially butyl and hexyl esters, as compared to fruit stored in air. Two exceptions were ethanol and ethyl acetate for which the production was enhanced by both CA regimes. Treatment with the antioxidant diphenylamine prior to storage prevented most of the high CO(2)-induced and ultralow O(2)-induced changes in volatile production. The results of this study do not indicate that changes in volatile production following the exposure of Fuji apples to high CO(2) are causally related to the development of CO(2) injury.

Alcohols↗
PubMed2004

Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae).

The analysis of volatile emissions of coffee berries in different physiological states of ripeness was performed using dynamic headspace and gas chromatography/mass spectrometry analysis for Coffea arabica, var. Colombia. The composition of the volatiles emitted by coffee berries is dominated by very high levels of alcohols, mainly ethanol, in all stages of ripeness in comparison with other compounds. Overripe coffee berries have high volatile emissions and show a composition dominated mainly by esters followed by alcohols, ketones, and aldehydes. The lowest level compounds were monoterpenes. 2-Methyl furan was detected in various ripening stages; this compound has not been previously reported as a coffee berry volatile. The presence of ethanol and other alcohols in the volatile composition might explain the effectiveness of using traps with mixed alcohols for detection and capture of coffee berry borers.

Alcohols↗
PubMed2004

Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis.

Solid phase microextraction (SPME) and gas chromatography were used for tequila volatile characterization and ethyl ester quantitation. Several factors determined the differences in tequila volatile profiles obtained by the SPME technique, namely, sampling mode, fiber coating, and fiber exposure time. Each of these factors determined the most suitable conditions for the analysis of volatile profiles in tequila. Volatile extraction consisted of placing 40 mL of tequila in a sealed vial kept at 40 degrees C. A poly(dimethylsiloxane) fiber was immersed in the liquid for 60 min and desorbed for 5 min into the gas chromatograph. The identified volatiles by mass spectrometry were mainly alcohols, esters, and ketones. The calibration curves for ethyl hexanoate, octanoate, and decanoate followed linear relationships with highly significant (p < 0.001) determination coefficients (R2 = 0.99). The coefficients of variation of less than 10% for ethyl ester concentrations indicated that the technique was reproducible. The limits of quantitation for ethyl esters were 0.05 parts per million, which were below the concentration range (0.27-15.03 ppm) found for different tequila samples. Quantitative differences in ethyl esters were found for the four most commonly known tequila types: silver, gold, aged, and extra-aged.

Alcoholic Beverages↗
PubMed2005

Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine.

Peptides abundant in food and protein hydrolysates are known to be important to process flavors. The present study reports the volatile profile of the Maillard reactions of glycine, diglycine, and triglycine. The reaction with glucose was conducted at 0-100% water content in glycerol medium at 160 degrees C for 1 h. Volatile compounds were quantified by stir bar sorptive extraction-gas chromatography-mass spectrometry, and nonvolatile compounds were quantified by high-performance liquid chromatography-tandem mass spectrometry. The major volatiles produced from each of the reaction systems were trimethylpyrazine and 2,5-dimethylpyrazine. Volatile generation increased as water decreased, and the overall reactivity of the glycine and glycine peptides in volatile formation was glycine approximately triglycine > diglycine. Triglycine was very unstable and mainly degraded into cyclic Gly-Gly and glycine, whereas diglycine had a higher stability than triglycine toward hydrolytic cleavage of the peptide bond. The amounts of glycine, diglycine, cyclic (Gly-Gly), and triglycine in the peptide-glucose reaction mixtures at different water content were reported.

Gas Chromatography-Mass Spectrometry↗
PubMed2005

Effects of cyclamen mite (Phytonemus pallidus) and leaf beetle (Galerucella tenella) damage on volatile emission from strawberry (Fragaria x ananassa Duch.) plants and orientation of predatory mites (Neoseiulus cucumeris, N. californicus, and Euseius finlandicus).

Volatile emission profile of strawberry (Fragaria x ananassa Duch.) plants (cvs. Polka and Honeoye) damaged by cyclamen mite (Phytonemus pallidus Banks) or leaf beetle Galerucella tenella (L.) (cv. Polka) was analyzed to determine the potential of these strawberry plants to emit herbivore-induced volatiles. The total volatile emissions as well as emissions of many green leaf volatiles (e.g., (Z)-3-hexen-1-ol and (Z)-3-hexenyl acetate) and methyl salicylate were greater from cyclamen mite-damaged strawberry plants than from intact plants. Leaf beetle feeding increased emissions of monoterpenes (Z)-ocimene and (E)-beta-ocimene, sesquiterpenes (E)-beta-caryophyllene, (E,E)-alpha-farnesene, and germacrene-D, and a homoterpene (3E)-4,8-dimethyl-1,3,7-nonatriene (DMNT) significantly. Nevertheless, the naïve generalist predatory mites, Neoseiulus cucumeris, Neoseiulus californicus, and Euseius finlandicus did not prefer P. pallidus- or G. tenella-damaged plants over intact plants in a Y-tube olfactometer, suggesting that these predatory mite species are not attracted by the herbivore-induced volatiles being released from young strawberry plants.

Animals↗
PubMed2005

Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.

Production of volatile compounds by seven Pseudomonas strains belonging to six different species, Ps. brenneri, Ps. graminis, Ps. libanensis, Ps. lundensis, Ps. putida, and Ps. rhodesiae, was investigated, with the aim of elucidating their possible contribution to the volatile profile of cheese. Laboratory-scale cheeses were made from pasteurized milk of low bacterial counts separately inoculated with approximately 10(5) colony-forming units/mL of each Pseudomonas strain and ripened for 12 days at 10 degrees C. A total of 122 volatile compounds were identified in cheeses by GC-MS of the dynamic headspace. The abundance of 62 compounds, belonging to eight chemical groups (aldehydes, ketones, acids, esters, alcohols, hydrocarbons, benzene compounds, and sulfur compounds) increased during ripening for at least one of the strains. Most groups of volatile compounds were more abundant in the outer part of cheeses than in the inner part, in agreement with the aerobic metabolism of the genus Pseudomonas and coinciding with the higher counts in the outer part. Production of volatile compounds in cheese by Pseudomonas was shown to be species-dependent.

Alcohols↗
PubMed2006

Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.

The differences in volatile components of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades were observed by applying multivariate statistical methods to GC-MS data sets. A total of 35 and 37 volatile components were identified in raw and cooked pine-mushrooms, respectively. The volatile components in pine-mushrooms were primarily composed of C8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. The levels of ethyl octanoate, junipene, and 3-methyl-3-buten-2-one were much higher in raw pine-mushroom of higher grades, whereas the reverse was true for C8 components. On the other hand, furfuryl alcohol, benzyl alcohol, phenylethyl alcohol, dihydro-5-methyl-2(3H)-furanone, 2(5H)-furanone, (E)-2-methyl-2-butenal, furfural, phenylacetaldehyde, benzoic acid methyl ester, camphene, and beta-pinene were the major components of cooked mushrooms. These volatile components formed by various thermal reactions could be mainly responsible for the difference in volatile components of cooked pine-mushrooms according to their grades.

Agaricales↗
PubMed2006

Generation of saffron volatiles by thermal carotenoid degradation.

Generation of volatiles by thermal treatments has been studied in saffron spice for two reasons: (a) to determine volatile profile changes during simulated aging processes and (b) to study the volatile generation pathway. During the aging process, while the amounts of C10 compounds such as safranal and HTCC increase, the amounts of C9 compounds such as isophorone and 2,6,6-trimethylcyclohexane-1,4-dione decrease. A new compound tentatively identified as 4,5,6,7-tetrahydro-7,7-dimethyl-5-oxo-3H-isobenzofuranone seems to play a very important role in the aging process. The importance of this compound, structurally similar to dihydroactindiolide, was also confirmed when the saffron volatile fraction was analyzed via the degradation of the linear chain of crocetin and crocetin esters and is reported for the first time in this paper. Thermal degradation studies of zeaxanthin, crocetin, and trans and cis crocetin esters isomers allowed us to propose different mechanisms which explain saffron volatile generation depending on the crocetin ester isomer structure.

Carotenoids↗
PubMed1999

Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry.

A dynamic headspace sampling method for isolation of volatiles in fish has been developed. The sample preparation involved freezing of fish tissue in liquid nitrogen, pulverizing the tissue, and sampling of volatiles from an aqueous slurry of the fish powder. Similar volatile patterns were determined by use of this sample preparation method and for samples chewed for 10 s. Effects of sampling time, temperature, and purge flow on level of volatiles were tested. Purging at 340 mL/min for 30 min at 45 degrees C was found to be optimal. Detection limits for a number of aldehydes were 0.2-2.7 microg/kg. Levels of volatiles are given for fresh salmon, cod, saithe, mackerel, and redfish.

Aldehydes↗
PubMed2004

On the deposition of volatiles and semivolatiles from cigarette smoke aerosols: relative rates of transfer of nicotine and ammonia from particles to the gas phase.

The hypothesis that elevated levels of ammonia-releasing compounds in tobacco and ammonia in mainstream (MS) smoke increase the rate and amount of nicotine evaporation from the particles of MS smoke aerosol was examined by kinetic modeling and experiments with MS cigarette smoke. Computational simulation of a kinetic mechanism describing volatile loss of nicotine, ammonia, and acetic acid from an aqueous solution was used to compute the time-dependent concentration of all species in the model. Because of the high volatility of ammonia relative to that of nicotine, variation over a wide range of initial ammonia concentration had no significant effect upon the rate of loss of nicotine from the model system. The effects of a variation in the volatile loss rate constant for ammonia and for the acid were examined. The simulations show that ammonia is lost from the model solution at a greater rate than nicotine and acid, and the loss of volatile acid has a significant role in the rate and amount of nicotine loss. Simulations with a model system undergoing a continuous steady addition of ammonia showed that high rates of ammonia addition could significantly increase the rate of nicotine volatile loss from the model solution. A series of smoking experiments was performed using blended cigarettes connected to a denuder tube. Deposition of smoke constituents can occur directly from the gas phase and by the deposition of smoke aerosol particles themselves. As nicotine exists >99% in the particle phase of MS smoke, in the absence of particle deposition, denuder tube deposition of nicotine occurs via the evaporation-deposition pathway. Solanesol, a nonvolatile tobacco and smoke terpene, was used to quantify the amount of particle deposition onto the denuder tube. The amount of ammonia deposited on the denuder tube was an order of magnitude greater than that of nicotine, showing that ammonia evaporates from the MS smoke particles much faster than does nicotine. The experimental results were supported and explained by the aqueous model simulations. Included in these experiments are cigarettes that differ in their MS smoke ammonia content by a factor of ca. five. However, an increased amount of MS smoke ammonia does not increase the rate of nicotine loss from the particles. The combined results support the conclusion that ammonia in mainstream smoke has little effect, if any, upon the rate and amount of nicotine evaporation from MS smoke particles.

Aerosols↗
PubMed2001

Variation in the olfactory response of 13 populations of the predatory mite Amblyseius womersleyi to Tetranychus urticae-infested plant volatiles (Acari: Phytoseiidae, Tetranychidae).

We studied the response of the predatory mite Amblyseius womersleyi collected in 13 different sites in Japan toward Terranychus urticae-infested kidney bean leaf volatiles in a Y-tube olfactometer. The predatory mites were collected from eight plant species infested by one of three tetranychid mite species. The predators' responses to the infested-leaf volatiles varied from 33% to 97% among the populations. The predators collected at 10 sites showed a significant preference for infested-leaf volatiles, whereas those collected at three tea plantations did not distinguish between the infested- and uninfested-leaf volatiles. We discussed the possible factors that affected the olfactory response of A. womersleyi towards the infested leaf volatiles.

Animals↗
PubMed2001

Systemically induced plant volatiles emitted at the time of "danger".

Feeding by Pieris brassicae caterpillars on the lower leaves of Brussels sprouts (Brassica oleracea var. gemmifera) plants triggers the release of volatiles from upper leaves. The volatiles are attractive for a natural antagonist of the herbivore, the parasitoid Cotesia glomerata. Parasitoids are attracted only if additional damage is inflicted on the systemically induced upper leaves and only after at least three days of herbivore feeding on the lower leaves. Upon termination of caterpillar feeding, the systemic signal is emitted for a maximum of one more day. Systemic induction did not occur at low levels of herbivore infestation. Systemically induced leaves emitted green leaf volatiles, cyclic monoterpenoids, and sesquiterpenes. GC-MS profiles of systemically induced and herbivore-infested leaves did not differ for most compounds, although herbivore infested plants did emit higher amounts of green leaf volatiles. Emission of systemically induced volatiles in Brussels sprouts might function as an induced defense that is activated only when needed, i.e., at the time of caterpillar attack. This way, plants may adopt a flexible management of inducible defensive resources to minimize costs of defense and to maximize fitness in response to unpredictable herbivore attack.

Adaptation, Physiological↗
PubMed2002

Volatile production by buds and corollas of two sympatric, confamilial plants, Ipomopsis aggregata and Polemonium foliosissimum.

We used solid-phase microextraction of headspace samples followed by gas chromatography and mass spectrometry to identify and quantify the major volatile compounds produced by the buds and corollas of Ipomopsis aggregata (Polemoniaceae), and we compared them to a sympatric, confamilial plant species, Polemonium foliosissimum. The two species have distinct floral morphologies and pollinators, but share a common predispersal seed predator that oviposits under the calyces of buds. Ipomopsis aggregata buds emitted fewer compounds than the corollas. The buds of I. aggregata were dominated by alpha-pinene and, to a lesser extent, beta-pinene. The corollas of I. aggregata emitted a mixture of 10 compounds. Like the buds, I. aggregata corollas produced relatively high concentrations of alpha-pinene as well as caryophyllene. In addition, the emission of four terpenoids, three esters, and one ketone added to the volatile bouquet of the corollas. Polemonium foliosissimum buds also emitted fewer compounds than the corollas. The buds of P. foliosissimum were dominated by beta-pinene and, to a lesser extent, alpha-pinene. The corollas of P. foliosissimum were also dominated by beta-pinene along with three terpenoids, three alcohols, one ester, and two aldehydes. Comparing I. aggregata and P. foliosissimum, bud samples from both species produced considerable amounts of alpha- and beta-pinene. Ipomopsis aggregata emitted more alpha-pinene than beta-pinene, while P. foliosissimum emitted more beta-pinene. The corollas of the two species, however, differed in their volatile bouquet. The partition of volatiles between I. aggregata and P. foliosissimum buds and corollas and differences in volatile production between I. aggregata and P. foliosissimum are consistent with selection pressures exerted by organisms interacting with these plants.

Adaptation, Physiological↗
PubMed2003

Identification of host fruit volatiles from flowering dogwood (Cornus florida) attractive to dogwood-origin Rhagoletis pomonella flies.

Solid-phase microextraction and gas chromatography coupled with electroantennographic detection were used to identify volatiles from fruit of flowering dogwood, Cornus florida, as key attractants for Rhagoletis pomonella flies originating from dogwood fruit. A six-component blend containing ethyl acetate (54.9%), 3-methylbutan-1-ol (27.5%), isoamyl acetate (0.9%), dimethyl trisulfide (1.9%), 1-octen-3-ol (9.1%), and beta-caryophyllene (5.8%) was identified from flowering dogwood fruit that gave consistent EAD activity. In a flight tunnel assay there was no significant difference in the response of individual dogwood flies exhibiting upwind anemotactic flight to volatile extracts from dogwood fruit and the six-component synthetic mixture. Dogwood flies also displayed significantly greater levels of upwind flight to sources with the dogwood volatile blend than with previously identified volatile blends from domestic apple or hawthorn fruit. Selected subtraction assays showed that the three-component mixture of 3-methylbutan-1-ol, 1-octen-3-ol, and beta-caryophyllene elicited levels of upwind flight to the source equivalent to the six-component mixture. Our study adds to previous ones showing that populations of Rhagoletis pomonella flies infesting apple, hawthorn, and flowering dogwood fruit are attracted to unique mixtures of fruit volatiles, supporting the hypothesis that host fruit odors could be key traits in sympatric host shifts and establishing host fidelity within members of the Rhagoletis pomonella species complex.

Animals↗