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 AbstractPetrochemical wastewater odor treatment by biofiltration    Next Abstract"Structure, biological activity and membrane partitioning of analogs of the isoprenylated a-factor mating peptide of Saccharomyces cerevisiae" »

Molecules


Title:Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Allium tuberosum Rottler)
Author(s):Xie B; Wu Q; Wei S; Li H; Wei J; Hanif M; Li J; Liu Z; Xiao X; Yu J;
Address:"College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China. State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China. College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou 730070, China"
Journal Title:Molecules
Year:2022
Volume:20220408
Issue:8
Page Number: -
DOI: 10.3390/molecules27082425
ISSN/ISBN:1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:"In order to rapidly and precisely identify the volatile compounds in Chinese chive (Allium tuberosum Rottler), seven key parameters of headspace solid-phase micro-extraction conditions (HS-SPME) from Chinese chive were optimized. A total of 59 volatile compounds were identified by using the optimized method, including 28 ethers, 15 aldehydes, 6 alcohols, 5 ketones, 2 hydrocarbons, 1 ester, and 2 phenols. Ethers are the most abundant, especially dimethyl trisulfide (10,623.30 mug/kg). By calculating the odor activity values (OAVs), 11 volatile compounds were identified as the major aroma-active compounds of Chinese chive. From the analysis of the composition of Chinese chive aroma, the 'garlic and onion' odor (OAV = 2361.09) showed an absolute predominance over the other 5 categories of aroma. The results of this study elucidated the main sources of Chinese chive aroma from a chemical point of view and provided the theoretical basis for improving the flavor quality of Chinese chive"
Keywords:*Chive Ethers Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Chinese chive Hs-spme-gc-ms OAVs aroma-active compounds volatile compounds;
Notes:"MedlineXie, Bojie Wu, Qian Wei, Shouhui Li, Haiyan Wei, Jinmei Hanif, Medhia Li, Ju Liu, Zeci Xiao, Xuemei Yu, Jihua eng GSSYLXM-02/Education science and technology innovation project of Gansu Province/ CARS-23-C-07/China agriculture research system/ ZCYD-2020-5/Special project of central government guiding local science and technology development/ Switzerland 2022/04/24 Molecules. 2022 Apr 8; 27(8):2425. doi: 10.3390/molecules27082425"

 
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 27-12-2024