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Total Volatiles (total + volatile)
Terms modified by Total Volatiles Selected AbstractsChemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)JOURNAL OF FOOD SCIENCE, Issue 2 2010Lilibeth Dagulo ABSTRACT:, The effects due to,Candidatus,Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as ,-terpinene and ,-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent. [source] Volatile composition of the laksa plant (Polygonum hydropiper L.), a potential source of green note aroma compoundsFLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2005J. Jiang Abstract Volatile compounds were extracted from laksa plant (Polygonum hydropiper L.) by three isolation techniques,dynamic headspace sampling, simultaneous distillation and extraction (SDE) and liquid,liquid extraction with dichloromethane (DCM). In the GC,MS analysis of the volatile extracts, a total of 46 compounds were identi,ed, including 14 carbonyls, 14 alcohols, 10 hydrocarbons, four esters, two furans, one acid and one base. Carbonyls (aldehydes/ketones) and alcohols are the predominant classes of volatile compounds, accounting for almost 90% (or above) of the total volatiles extracted from the plant. The major compounds include dodecanal (3,40%), (E)-2-hexenal (20,35%), decanal (4,22%), (Z)-3-hexen-1-ol (4,31%), hexanal (1.7,5.1%) and , -caryophyllene (1.7,2.3%). Signi,cantly high levels of both (E)-2-hexenal (leaf aldehyde) and (Z)-3-hexen-1-ol (leaf alcohol) may make the weed plant become a potential source of green note aroma componds. More (Z)-3-hexen-1-ol was found in the stem while more (E)-2-hexenal was detected in the leaf. The laksa stem appeared to contain more decanal and dodecanal but less esters than the leaf. Different isolation techniques produced volatile extracts with different proportions of the major volatile components. Copyright © 2005 John Wiley & Sons, Ltd. [source] Volatile constituents of the flowers of Clerodendron fragrans (Vent.) R. Br.FLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2005K. C. Wong Abstract The volatile constituents of Clerodendron fragrans (Vent.) R. Br. flowers were analysed by capillary GC and GC,MS following isolation by hydrodistillation,extraction; 41 compounds were identified. Oxygenated monoterpenes and aromatic compounds originating from phenylpropanoid metabolism predominated, accounting for 41.2% and 36.0% respectively, of the total volatiles. The major components were linalol, benzyl acetate and benzyl benzoate. Copyright © 2005 John Wiley & Sons, Ltd. [source] Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground BeefJOURNAL OF FOOD SCIENCE, Issue 6 2009H.A. Ismail ABSTRACT:, Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%,-tocopherol, or 0.05% ascorbic acid + 0.01%,-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 °C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined during storage. Irradiation increased lipid oxidation and total volatiles of ground beef regardless of fat contents. Ascorbic acid +,-tocopherol + sesamol treatment was the most effective in reducing lipid oxidation during storage. The production of ethanol in nonirradiated ground beef increased dramatically after 7 d of storage due to microbial growth. Total aldehydes and hexanal increased drastically in irradiated control over the storage period, but hexanal increased the most by irradiation.,L*-values was decreased by irradiation, but increased in all meat regardless of fat contents as storage period increased. Irradiation reduced the redness, but fat contents had no effect on the,a*-value of ground beef. Sesamol lowered, but ascorbic acid +,-tocopherol maintained the redness of irradiated beef up to 2 wk of storage. The yellowness of meat was significantly decreased by irradiation. The reducing power of ascorbic acid +,-tocopherol lasted for 3 d, after which ORP values increased. Irradiation increased CO production regardless of fat content in ground beef. In conclusion, up to 20% fat had no effect on the quality change of irradiated ground beef if ascorbic acid +,-tocopherol was added. [source] COMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEYJOURNAL OF SENSORY STUDIES, Issue 3 2009MUSTAFA Ö ABSTRACT Virgin olive oils from different regions of Turkey were collected and analyzed. The total phenolics and antioxidant capacity of the samples ranged from 30.26 to 208.61 mg gallic acid/kg and 0.60 to 5.61 Trolox equivalents/kg, respectively. Free acidity (0.44,7.31% oleic acid), peroxide value (6.83,39.60 meq O2/kg), total volatiles (0.11,0.37%), viscosity (65.50,85.40 cP), K232 value (1.30,2.54), K270 value (0.08,0.30), refractive index (1.470) and descriptive sensory properties of the samples were also measured. The multidimensional scaling (MDS) analysis indicated that positive and negative attributes classification of the olive oil sensory defining terms were mostly the case, and total phenolics content by itself may be a useful classification index. Also, MDS maps showed that the samples from Southeastern and Aegean regions are closer, while others are separate from each other. PRACTICAL APPLICATIONS Data for the physicochemical and sensory descriptive properties of virgin olive oils from Turkey are provided for the scientific community, olive oil consumers and traders. Also, utilization of sensory data by multidimensional scaling technique for geographical origin groupings provides a unique insight for researchers for similar objectives. In addition, some findings (i.e., the eligibility of phenolics content by itself for olive oil classification) of this article produce new results for fast and practical application purposes yet confirmed by other researchers. [source] Composition of volatiles of banana cultivars from Madeira IslandPHYTOCHEMICAL ANALYSIS, Issue 2 2003J. M. F. Nogueira Abstract The composition of the volatiles of banana fruit from various cultivars grown on Madeira Island has been determined. Using GC-MS, the volatiles were shown to be complex mixtures of several classes of components, mainly esters, alcohols, aldehydes, ketones and acids. The average contents of the total volatiles from cultivars "Dwarf Cavendish", "Giant Cavendish", "Robusta" and "Williams" were 93.0, 116.5, 157.3 and 157.0,mg/kg, respectively. The ester and alcoholic fractions appear to play a decisive role in the organoleptic characteristics of banana fruit, presenting a substantial content ranging from 57.2 to 89.8,mg/kg and 19.0 to 47.7,mg/kg, respectively, in all cultivars from Madeira Island studied. 3-Methyl butyl butanoate ester was the major constituent. Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||