Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractThe Long and the Short of Mate Attraction in a Psylloid: do Semiochemicals Mediate Mating in Aacanthocnema dobsoni Froggatt?    Next AbstractGC-MS based metabolomics used for the identification of cancer volatile organic compounds as biomarkers »

Chem Rev


Title:Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics
Author(s):Lubes G; Goodarzi M;
Address:"Laboratorio de Quimica en Solucion. Universidad Simon Bolivar (USB) , Apartado 89000, Caracas 1080 A, Venezuela. Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States"
Journal Title:Chem Rev
Year:2017
Volume:20170317
Issue:9
Page Number:6399 - 6422
DOI: 10.1021/acs.chemrev.6b00698
ISSN/ISBN:1520-6890 (Electronic) 0009-2665 (Linking)
Abstract:"Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus"
Keywords:"Analytic Sample Preparation Methods Chemistry Techniques, Analytical/*methods Humans Informatics/*methods Metabolomics Multivariate Analysis Volatile Organic Compounds/*analysis/chemistry/metabolism;"
Notes:"MedlineLubes, Giuseppe Goodarzi, Mohammad eng Review 2017/03/18 Chem Rev. 2017 May 10; 117(9):6399-6422. doi: 10.1021/acs.chemrev.6b00698. Epub 2017 Mar 17"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-11-2024