« Previous AbstractDetermining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry    Next AbstractComparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis »

Nat Prod Res

Title:		"Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis"
Author(s):		Xiao ZB; Zhu JC; Feng T; Tian HX; Yu HY; Niu YW; Zhang XM;
Address:		"Department of Perfume and Aroma Technology, Shanghai Institute of Technology, China. xzb@sit.edu.cn"
Journal Title:		Nat Prod Res
Year:		2010
Volume:		24
Issue:		20
Page Number:		1939 - 1953
DOI:		10.1080/14786419.2010.506875
ISSN/ISBN:		1478-6427 (Electronic) 1478-6419 (Linking)
Abstract:		"Volatile compounds of Chinese traditional pickled peppers (CTPPs) were extracted by solid-phase micro-extraction (SPME) and analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) to visually compare their volatile compositions by applying principal component analysis (PCA). A total of 67 volatile components were identified by GC-MS, including 7 acids, 6 alkanes, 14 alcohols, 9 esters, 11 terpenes, 3 aldehydes, 5 ketones, 7 phenols and 5 miscellaneous compounds, tentatively identified or identified by comparing with mass spectra and retention indices of the standards or from literature. Of 45 volatile compounds detected in the sniffing port of GC-O, the majority of odour-active components included acetic acid, 2-ethyl phenol, L-linalool, tridecane, butyl butanoate, delta-3-carene. The individual concentrations of the volatile compounds such as acetic acid, ethanol, 1-propanol, L-linalool, hexyl 2-methyl butyrate and hexyl pentanoate corresponded well to the intensities of related attributes in the correlation analysis. Due to their high concentration level and low threshold value, these compounds played an important role in the final aromatic profile of the pickled peppers. The differences in flavours were observed by applying PCA to GC-MS data sets. From the PCA results, samples were primarily separated along the first principal component"
Keywords:		"Capsicum/*chemistry Fruit/*chemistry Gas Chromatography-Mass Spectrometry Medicine, Chinese Traditional Odorants/analysis Principal Component Analysis Solid Phase Extraction Volatile Organic Compounds/*analysis;"
Notes:		"MedlineXiao, Z B Zhu, J C Feng, T Tian, H X Yu, H Y Niu, Y W Zhang, X M eng Comparative Study Research Support, Non-U.S. Gov't England 2010/11/26 Nat Prod Res. 2010 Dec; 24(20):1939-53. doi: 10.1080/14786419.2010.506875"