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At least 991 records · Page 55Linked to original sources
PubMed2004

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.

The stimulation of the human sensory receptors by volatile compounds present in virgin olive oils gives rise to the sensory attributes that describe its delicate and fragrant aroma. The composition of the volatile compounds and their biogenesis is briefly illustrated. Analytical methodologies for evaluating the volatile fraction and the sensory properties of virgin olive oils are elucidated. Compounds responsible for typical flavours are examined and the influence of the main factors on the composition of volatile compounds is discussed. The origin of off-flavours are also described and the consequent changes of volatile composition and of sensory characteristics are analysed. The relationships between volatile compounds and sensory attributes are discussed.

Olive Oil↗
PubMed2005

Temperature-programmed retention indices for gas chromatography-mass spectroscopy analysis of plant essential oils.

A total of 95 volatile compounds from the essential oil in buds of Syringa oblata Lindl (lilac) were identified by gas chromatography-mass spectrometry (GC-MS) combined with heuristic evolving latent projections (HELP) and moving subwindow searching (MSS). The identified compounds are mainly aliphatic, terpenes and aromatic compounds. Their temperature-programmed retention indices (PTRIs) on HP-5MS and DB-35MS at three heating rates of 2, 4 and 6 degrees C/min from 80 to 290 degrees C were obtained, which showed that aliphatic compounds give nearly constant PTRIs and PTRIs of terpenoids do not vary much at different heating rates. But PTRIs of aromatic compounds exhibit relatively large temperature dependence. PTRIs vary much more on DB-35MS than those on HP-5MS according to the compound types. In general, differences of PTRIs between the two columns increase from aliphatic compounds to terpenoids to polycyclic aromatic compounds. The PTRIs in different heating rates were used as cross-references in the identification of components in the essential oil. When they were used in analysis of essential oil from flowers of lilac, good results were obtained. These PTRIs would be a part of our PTRI database being constructed on components from plant essential oils. The results also showed that efficiency and reliability were improved greatly when chemometric method and PTRIs were used as assistants of GC-MS in identification of chemical components in plant essential oils.

Flowers↗
PubMed1998

Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and penicillium italicum.

This study examined the effect of volatile components of citrus fruit essential oils on P. digitatum and P. italicum growth. The hydrodistilled essential oils of orange (Citrus sinensis cvv. "Washington navel", "Sanguinello", "Tarocco", "Moro", "Valencia late", and "Ovale"), bitter (sour) orange (C. aurantium), mandarin (C. deliciosa cv. "Avana"), grapefruit (C. paradisi cvv. "Marsh seedless" and "Red Blush"), citrange (C. sinensis x Poncirus trifoliata cvv. "Carrizo" and "Troyer"), and lemon (C. limon cv. "Femminello", collected in three periods), were characterized by a combination of GC and GC/MS analyses. The antifungal efficacy of the oils was then examined at progressively reduced rates. Findings showed a positive correlation between monoterpenes other than limonene and sesquiterpene content of the oils and the pathogen fungi inhibition. The best results were shown by the citrange oils, whose chemical composition is reported for the first time, and lemon. Furthermore P. digitatum was found to be more sensitive to the inhibitory action of the oils.

Citrus↗
PubMed1999

Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH.

The formation of odor active compounds resulting from initial lipid oxidation in sunflower oil-in-water emulsions was examined during storage at 60 degrees C. The emulsions differed in initial pH, that is, pH 3 and 6. The volatile compounds were isolated under mouth conditions and were analyzed by gas chromatography/sniffing port analysis. The lipid oxidation rate was followed by the formation of conjugated hydroperoxide dienes and headspace hexanal. The initial pH affected the lipid oxidation rate in the emulsions: the formation of conjugated diene hydroperoxides and the hexanal concentration in the static headspace were increased at pH 6. Pentanal, hexanal, 3-pentanol, and 1-octen-3-one showed odor activity in the emulsions after 6 days of storage, for both pH 3 and 6. Larger amounts of odor active compounds were released from the pH 6 emulsion with extended storage. It was shown that this increased release at pH 6 was not due to increased volatility because an increase in pH diminished the static headspace concentrations of added compounds in emulsions.

Emulsions↗
PubMed2005

Impact of phase ratio, polydimethylsiloxane volume and size, and sampling temperature and time on headspace sorptive extraction recovery of some volatile compounds in the essential oil field.

This study evaluates concentration capability of headspace sorptive extraction (HSSE) and the influence of sampling conditions on HSSE recovery of an analyte. A standard mixture in water of six high-to-medium volatility analytes (isobutyl methyl ketone, 3-hexanol, isoamyl acetate, 1,8-cineole, linalool and carvone) was used to sample the headspace by HSSE with stir bars coated with different polydimethylsiloxane (PDMS) volumes (20, 40, 55 and 110 microL, respectively), headspace vial volumes (8, 21.2, 40, 250 and 1000 mL), sampling temperatures (25, 50 and 75 degrees C) and sampling times (30, 60 and 120 min, and 4, 8 and 16 h). The concentration factors (CFs) of HSSE versus static headspace (S-HS) were also determined. Analytes sampled by the PDMS stir bars were recovered by thermal desorption (TDS) and analysed by capillary GC-MS. This study demonstrates how analyte recovery depends on its physico-chemical characteristics and affinity for PDMS (octanol-water partition coefficients), sampling temperatures (50 degrees C) and times (60 min), the volumes of headspace (40 mL) and of PDMS (in particular, for high volatility analytes). HSSE is also shown to be very effective for trace analysis. The HSSE CFs calculated versus S-HS with a 1000 mL headspace volumes at 25 degrees C during 4 h sampling ranged between 10(3) and 10(4) times for all analytes investigated while the limits of quantitation determined under the same conditions were in the nmol/L range.

Dimethylpolysiloxanes↗