Sample records for 2-methylbutane

  1. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus

    DEFF Research Database (Denmark)

    Beck, Hans Christian; Hansen, A.M.; Lauritsen, F.R.


    ,5-methylpyrazine, 2-phenylethylacetate, 2-methyltetrahydrothiophen-3-one, 3-(methylthio)-propanoic acid and 3-(methylthio)-propanal. The organoleptic metabolites derived from branched-chain amino acid catabolism; 2-methylpropanal from valine, 2-methylbutanal from isoleucine and 3-methylbutanal from leucine were...

  2. Adsorption and diffusion of alkanes in CuBTC crystals investigated using infra-red microscopy and molecular simulations

    NARCIS (Netherlands)

    C. Chmelik; J. Kärger; M. Wiebcke; J. Caro; J.M. van Baten; R. Krishna


    The adsorption and intra-crystalline diffusion of n-butane (nC4), iso-butane (iC4), 2-methylbutane (2MB), and 2,2-dimethylpropane (neoP) in CuBTC (Cu-3(BTC)(2) where BTC = benzene-1,3,5-tricarboxylate) has been investigated using infrared microscopy (IRM), combined with molecular simulations. Both e

  3. Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods. (United States)

    Matheis, Katrin; Granvogl, Michael; Schieberle, Peter


    The conversion of parent free amino acids into alcohols by an enzymatic deamination, decarboxylation, and reduction caused by microbial enzymes was first reported more than 100 years ago and is today known as the Ehrlich pathway. Because the chiral center at the carbon bearing the methyl group in l-isoleucine should not be prone to racemization during the reaction steps, the analysis of the enantiomeric distribution in 2-methylbutanal, 2-methylbutanol, and 2-methylbutanoic acid as well as in the compounds formed by secondary reactions, such as ethyl 2-methylbutanoate and 2-methylbutyl acetate, are an appropriate measure to follow the proposed degradation mechanism in the Ehrlich reaction. On the basis of a newly developed method for quantitation and chiral analysis, the enantiomers of the five metabolites were determined in a great number of fermented foods. Whereas 2-methylbutanol occurred as pure (S)-enantiomer in nearly all samples, a ratio of almost 1:1 of (S)- and (R)-2-methylbutanal was found. These data are not in agreement with the literature suggesting the formation of 2-methylbutanol by an enzymatic reduction of 2-methylbutanal. Also, the enantiomeric distribution in 2-methylbutanoic acid was closer to that in 2-methylbutanol than to that found in 2-methylbutanal, suggesting that also the acid is probably not formed by oxidation of the aldehyde as previously proposed. Additional model studies with (S)-2-methylbutanal did not show a racemization under the conditions of food production or during workup of the sample for volatile analysis. Therefore, the results establish that different mechanisms might be responsible for the formation of aldehydes and acids from the parent amino acids in the Ehrlich pathway. PMID:26717969

  4. A spectroscopic rule from the solvatochromism of aromatic solutes in nonpolar solvents. (United States)

    Catalán, Javier; Del Valle, Juan Carlos


    The UV-vis absorption spectroscopy for a series of selected symmetrical aromatic hydrocarbons, benzene, naphthalene, anthracene, 9,10-diphenylanthracene, perylene, and rubrene in the gas phase or in 2-methylbutane, shows the consistency of a new spectroscopic rule. From a thorough spectroscopic analysis with temperature variation (293-113 K) this rule states that "an aromatic molecule, on Franck-Condon excitation can hardly generate an excited electronic state with a lower polarizability than that of its ground electronic-state." We have not found any exceptions to this rule. PMID:24735522

  5. Branched-chain fatty acid biosynthesis in a branched-chain amino acid aminotransferase mutant of Staphylococcus carnosus

    DEFF Research Database (Denmark)

    Beck, Hans Christian


    the amino acids valine, isoleucine, and leucine, and required the short branched chain acids 2-methylbutanoic acid or 2-methylpropanoic acid for growth in a defined medium. The isoleucine related metabolites, alpha-keto-beta-methylvaleric acid and 2-methylbutanal also served as growth factors. Growth...... was observed. Despite the deficiency in IlvE activity, the mutant strain was still able to produce the short chain carboxylic acids, 3-methylbutanoic acid and 2-methylpropanoic acid when cultivated in rich medium. Supplementation experiments employing deuterated glucose induced the valine biosynthetic pathway...

  6. Identification of Halohydrins as Potential Disinfection By-Products in Treated Drinking Water

    Directory of Open Access Journals (Sweden)

    Karl J. Jobst


    It appears that DBP-A is 3-chloro-2-methylbutan-2-ol and that DBP-B is its bromo analogue. DBP-B has been detected in ozonated waters containing bromide. Our study also shows that these DBPs can be laboratory artefacts, generated by the reaction of residual chlorine in the sample with 2-methyl-2-butene, the stabilizer in the CH2Cl2 used for extraction. This was shown by experiments using CH2Cl2 stabilized with deuterium labelled 2-methyl-2-butene. Quenching any residual chlorine in the drinking water sample with sodium thiosulfate minimizes the formation of these artefacts.

  7. Long-Term Incubation Reveals Methanogenic Biodegradation of C5 and C6 iso-Alkanes in Oil Sands Tailings. (United States)

    Siddique, Tariq; Mohamad Shahimin, Mohd Faidz; Zamir, Saima; Semple, Kathleen; Li, Carmen; Foght, Julia M


    iso-Alkanes are major components of petroleum and have been considered recalcitrant to biodegradation under methanogenic conditions. However, indigenous microbes in oil sands tailings ponds exposed to solvents rich in 2-methylbutane, 2-methylpentane, 3-methylpentane, n-pentane, and n-hexane produce methane in situ. We incubated defined mixtures of iso- or n-alkanes with mature fine tailings from two tailings ponds of different ages historically exposed to different solvents: one, ~10 years old, receiving C5-C6 paraffins and the other, ~35 years old, receiving naphtha. A lengthy incubation (>6 years) revealed iso-alkane biodegradation after lag phases of 900-1800 and ~280 days, respectively, before the onset of methanogenesis, although lag phases were shorter with n-alkanes (~650-1675 and ~170 days, respectively). 2-Methylpentane and both n-alkanes were completely depleted during ~2400 days of incubation, whereas 2-methylbutane and 3-methylpentane were partially depleted only during active degradation of 2-methylpentane, suggesting co-metabolism. In both cases, pyrotag sequencing of 16S rRNA genes showed codominance of Peptococcaceae with acetoclastic (Methanosaeta) and hydrogenotrophic (Methanoregula and Methanolinea) methanogens. These observations are important for predicting long-term greenhouse-gas emissions from oil sands tailings ponds and extend the known range of hydrocarbons susceptible to methanogenic biodegradation in petroleum-impacted anaerobic environments. PMID:26571341

  8. New acylated flavone and cyanogenic glycosides from Linum grandiflorum

    DEFF Research Database (Denmark)

    Mohammed, Magdy M. D.; Christensen, Lars Porskjær; Ibrahim, Nabaweya A.;


    The first investigation of Linum grandiflorum resulted in the isolation of one new acylated flavone O-diglycoside known as luteolin 7-O-a-D-(6000-E-feruloyl)glucopyranosyl (1!2)--D-glucopyranoside, and one new cyanogenic glycoside known as 2-[(30-isopropoxy-O--D-glucopyranosyl)oxy]-2-methylbutane......The first investigation of Linum grandiflorum resulted in the isolation of one new acylated flavone O-diglycoside known as luteolin 7-O-a-D-(6000-E-feruloyl)glucopyranosyl (1!2)--D-glucopyranoside, and one new cyanogenic glycoside known as 2-[(30-isopropoxy-O--D-glucopyranosyl)oxy]-2......-methylbutanenitrile, together with four known flavonoid glycosides, three known cyanogenic glycosides and one alkyl glycoside. The new compounds were structurally elucidated via the extensive 1D, 2D NMR and DIFNOE together with ESI-TOFCID-MS/MS and HR-MALDI/MS....

  9. Surrogate fuel formulation for light naphtha combustion in advanced combustion engines

    KAUST Repository

    Ahmed, Ahfaz


    Crude oil once recovered is further separated in to several distinct fractions to produce a range of energy and chemical products. One of the less processed fractions is light naphtha (LN), hence they are more economical to produce than their gasoline and diesel counterparts. Recent efforts have demonstrated usage of LN as transportation fuel for internal combustion engines with slight modifications. In this study, a multicomponent surrogate fuel has been developed for light naphtha fuel using a multi-variable nonlinear constrained optimization scheme. The surrogate, consisting of palette species n-pentane, 2-methylhexane, 2-methylbutane, n-heptane and toluene, was validated against the LN using ignition quality tester following ASTM D6890 methodology. Comparison of LN and the surrogate fuel demonstrated satisfactory agreement.

  10. Wet scrubber analysis of volatile organic compound removal in the rendering industry. (United States)

    Kastner, James R; Das, K C


    The promulgation of odor control rules, increasing public concerns, and U.S. Environmental Protection Agency (EPA) air regulations in nonattainment zones necessitates the remediation of a wide range of volatile organic compounds (VOCs) generated by the rendering industry. Currently, wet scrubbers with oxidizing chemicals are used to treat VOCs; however, little information is available on scrubber efficiency for many of the VOCs generated within the rendering process. Portable gas chromatography/mass spectrometry (GC/MS) units were used to rapidly identify key VOCs on-site in process streams at two poultry byproduct rendering plants. On-site analysis was found to be important, given the significant reduction in peak areas if samples were held for 24 hr before analysis. Major compounds consistently identified in the emissions from the plant included dimethyl disulfide, methanethiol, octane, hexanal, 2-methylbutanal, and 3-methylbutanal. The two branched aldehydes, 2-methylbutanal and 3-methylbutanal, were by far the most consistent, appearing in every sample and typically the largest fraction of the VOC mixture. A chlorinated hydrocarbon, methanesulfonyl chloride, was identified in the outlet of a high-intensity wet scrubber, and several VOCs and chlorinated compounds were identified in the scrubbing solution, but not on a consistent basis. Total VOC concentrations in noncondensable gas streams ranged from 4 to 91 ppmv. At the two plants, the odor-causing compound methanethiol ranged from 25 to 33% and 9.6% of the total VOCs (v/v). In one plant, wet scrubber analysis using chlorine dioxide (ClO2) as the oxidizing agent indicated that close to 100% of the methanethiol was removed from the gas phase, but removal efficiencies ranged from 20 to 80% for the aldehydes and hydrocarbons and from 23 to 64% for total VOCs. In the second plant, conversion efficiencies were much lower in a packed-bed wet scrubber, with a measurable removal of only dimethyl sulfide (20-100%).

  11. Biosynthesis of the cyanogenic glucosides linamarin and lotaustralin in cassava: isolation, biochemical characterization, and expression pattern of CYP71E7, the oxime-metabolizing cytochrome P450 enzyme. (United States)

    Jørgensen, Kirsten; Morant, Anne Vinther; Morant, Marc; Jensen, Niels Bjerg; Olsen, Carl Erik; Kannangara, Rubini; Motawia, Mohammed Saddik; Møller, Birger Lindberg; Bak, Søren


    Cassava (Manihot esculenta) is a eudicotyledonous plant that produces the valine- and isoleucine-derived cyanogenic glucosides linamarin and lotaustralin with the corresponding oximes and cyanohydrins as key intermediates. CYP79 enzymes catalyzing amino acid-to-oxime conversion in cyanogenic glucoside biosynthesis are known from several plants including cassava. The enzyme system converting oxime into cyanohydrin has previously only been identified in the monocotyledonous plant great millet (Sorghum bicolor). Using this great millet CYP71E1 sequence as a query in a Basic Local Alignment Search Tool-p search, a putative functional homolog that exhibited an approximately 50% amino acid sequence identity was found in cassava. The corresponding full-length cDNA clone was obtained from a plasmid library prepared from cassava shoot tips and was assigned CYP71E7. Heterologous expression of CYP71E7 in yeast afforded microsomes converting 2-methylpropanal oxime (valine-derived oxime) and 2-methylbutanal oxime (isoleucine-derived oxime) to the corresponding cyanohydrins, which dissociate into acetone and 2-butanone, respectively, and hydrogen cyanide. The volatile ketones were detected as 2.4-dinitrophenylhydrazone derivatives by liquid chromatography-mass spectrometry. A K(S) of approximately 0.9 μm was determined for 2-methylbutanal oxime based on substrate-binding spectra. CYP71E7 exhibits low specificity for the side chain of the substrate and catalyzes the conversion of aliphatic and aromatic oximes with turnovers of approximately 21, 17, 8, and 1 min(-1) for the oximes derived from valine, isoleucine, tyrosine, and phenylalanine, respectively. A second paralog of CYP71E7 was identified by database searches and showed approximately 90% amino acid sequence identity. In tube in situ polymerase chain reaction showed that in nearly unfolded leaves, the CYP71E7 paralogs are preferentially expressed in specific cells in the endodermis and in most cells in the first cortex

  12. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. (United States)

    Poisson, Luigi; Schieberle, Peter


    Application of the aroma extract dilution analysis (AEDA) on the volatile fraction carefully isolated from an American Bourbon whisky revealed 45 odor-active areas in the flavor dilution (FD) factor range of 32-4096 among which (E)-beta-damascenone and delta-nonalactone showed the highest FD factors of 4096 and 2048, respectively. With FD factors of 1024, (3S,4S)-cis-whiskylactone, gamma-decalactone, 4-allyl-2-methoxyphenol (eugenol), and 4-hydroxy-3-methoxy-benzaldehyde (vanillin) additionally contributed to the overall vanilla-like, fruity, and smoky aroma note of the spirit. Application of GC-Olfactometry on the headspace above the whisky revealed 23 aroma-active odorants among which 3-methylbutanal, ethanol, and 2-methylbutanal were identified as additional important aroma compounds. Compared to published data on volatile constituents in whisky, besides ranking the whisky odorants on the basis of their odor potency, 13 aroma compounds were newly identified in this study: ethyl (S)-2-methylbutanoate, (E)-2-heptenal, (E,E)-2,4-nonadienal, (E)-2-decenal, (E,E)-2,4-decadienal, 2-isopropyl-3-methoxypyrazine, ethyl phenylacetate, 4-methyl acetophenone, alpha-damascone, 2-phenylethyl propanoate, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, trans-ethyl cinnamate, and (Z)-6-dodeceno-gamma-lactone. PMID:18570373

  13. Factors controlling volatile organic compounds in dwellings in Melbourne, Australia. (United States)

    Cheng, M; Galbally, I E; Molloy, S B; Selleck, P W; Keywood, M D; Lawson, S J; Powell, J C; Gillett, R W; Dunne, E


    This study characterized indoor volatile organic compounds (VOCs) and investigated the effects of the dwelling characteristics, building materials, occupant activities, and environmental conditions on indoor VOC concentrations in 40 dwellings located in Melbourne, Australia, in 2008 and 2009. A total of 97 VOCs were identified. Nine VOCs, n-butane, 2-methylbutane, toluene, formaldehyde, acetaldehyde, d-limonene, ethanol, 2-propanol, and acetic acid, accounted for 68% of the sum of all VOCs. The median indoor concentrations of all VOCs were greater than those measured outdoors. The occupant density was positively associated with indoor VOC concentrations via occupant activities, including respiration and combustion. Terpenes were associated with the use of household cleaning and laundry products. A petroleum-like indoor VOC signature of alkanes and aromatics was associated with the proximity of major roads. The indoor VOC concentrations were negatively correlated (P < 0.05) with ventilation. Levels of VOCs in these Australian dwellings were lower than those from previous studies in North America and Europe, probably due to a combination of an ongoing temporal decrease in indoor VOC concentrations and the leakier nature of Australian dwellings. PMID:25788118

  14. Study of the Vapor Phase Over Fusarium Fungi Cultured on Various Substrates. (United States)

    Savelieva, Elena I; Gustyleva, Liudmila K; Kessenikh, Elizaveta D; Khlebnikova, Natalya S; Leffingwell, John; Gavrilova, Olga P; Gagkaeva, Tatiana Yu


    The compositions of volatile organic compounds (VOCs) emitted by Fusarium fungi (F. langsethiae, F. sibiricum, F. poae, and F. sporotrichioides) grown on two nutritive substrates: potato sucrose agar (PSA) and autoclaved wheat kernels (WK) were investigated. The culturing of fungi and study of their VOC emissions were performed in chromatographic vials at room temperature (23 - 24 °C) and the VOCs were sampled by a solid-phase microextraction on a 85 μm carboxen/polydimethylsiloxane fiber. GC/MS was performed using a 60-m HP-5 capillary column. Components of the VOC mixture were identified by electron impact mass spectra and chromatographic retention indices (RIs). The most abundant components of the VOC mixture emitted by Fusarium fungi are EtOH, AcOH, (i) BuOH, 3-methylbutan-1-ol, 2-methylbutan-1-ol, ethyl 3-methylbutanoate, terpenes with M 136, sesquiterpenes with M 204 (a total of about 25), and trichodiene. It was found that the strains grown on PSA emit a wider spectrum and larger amount of VOCs compared with those grown on wheat kernels. F. langsethiae strain is the most active VOC producer on both substrates. The use of SPME and GC/MS also offers the potential for differentiation of fungal species and strains. PMID:27253722

  15. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. (United States)

    Poisson, Luigi; Schieberle, Peter


    Application of the aroma extract dilution analysis (AEDA) on the volatile fraction carefully isolated from an American Bourbon whisky revealed 45 odor-active areas in the flavor dilution (FD) factor range of 32-4096 among which (E)-beta-damascenone and delta-nonalactone showed the highest FD factors of 4096 and 2048, respectively. With FD factors of 1024, (3S,4S)-cis-whiskylactone, gamma-decalactone, 4-allyl-2-methoxyphenol (eugenol), and 4-hydroxy-3-methoxy-benzaldehyde (vanillin) additionally contributed to the overall vanilla-like, fruity, and smoky aroma note of the spirit. Application of GC-Olfactometry on the headspace above the whisky revealed 23 aroma-active odorants among which 3-methylbutanal, ethanol, and 2-methylbutanal were identified as additional important aroma compounds. Compared to published data on volatile constituents in whisky, besides ranking the whisky odorants on the basis of their odor potency, 13 aroma compounds were newly identified in this study: ethyl (S)-2-methylbutanoate, (E)-2-heptenal, (E,E)-2,4-nonadienal, (E)-2-decenal, (E,E)-2,4-decadienal, 2-isopropyl-3-methoxypyrazine, ethyl phenylacetate, 4-methyl acetophenone, alpha-damascone, 2-phenylethyl propanoate, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, trans-ethyl cinnamate, and (Z)-6-dodeceno-gamma-lactone.

  16. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). (United States)

    Sansone-Land, Angelina; Takeoka, Gary R; Shoemaker, Charles F


    Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concentration and odour threshold data, indicate that the following compounds are major contributors to black-ripe table olive aroma: β-damascenone, nonanal, (E)-dec-2-enal, 3-methylbutanal, ethyl benzoate, octanal, 2-methoxyphenol, 2-methylbutanal and 2-methoxy-4-methylphenol. Imported olives contained a variety of fermentation derived volatiles that were not detected in domestic olives. Constituents such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, oct-1-en-3-one, ethyl hexanoate, (Z)-hex-3-enyl acetate, hexyl acetate, ethyl cyclohexanecarboxylate, benzyl acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domestic olives. PMID:24295708

  17. Odor-Active (E -4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars

    Directory of Open Access Journals (Sweden)

    Hironari Miyazato


    Full Text Available This study describes a novel odor-active unsaturated aliphatic acid in roasted Brazilian Arabica coffee. (E-4-Methyl-3-hexenoic acid -4M3H, which is responsible for a sweaty odor, was identified for the first time using Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O, Aroma Extract Dilution Analysis (AEDA and Multidimensional Gas Chromatography-Mass Spectrometry (MDGC-MS; its (Z -isomer was also determined. Additionally, we conducted a model formation experiment to detect the presence of 4M3H in coffee and found that it may be produced nonstereoselectively in the Maillard reactions of L-isoleucine with sugars (xylose, fructose, glucose, rhamnose and sucrose. We also found that 2-methylbutanal derived from L-isoleucine and sugar degradation compounds such as α-dicarbonyl compounds (glyoxal, 2-oxopropanal, 2, 3-butanedione and 2, 3-pentanedione and α-hydroxy ketones (1-hydroxy-2-propanone and 3-hydroxy-2-butanone are key factors in the formation of 4M3H. Based on these results, we propose a series of potential nonstereoselective formation pathways for 4M3H.

  18. The gamma-ray spectra of 5-carbon alkane isomers in the positron annihilation process (United States)

    Ma, Xiaoguang; Zhu, Yinghao; Liu, Yang


    The gamma-ray spectra of pentane (C5H12) and its two isomers, i.e., 2-Methylbutane (CH3C(CH3)HC2H5) and 2,2-Dimethylpropane (C(CH3)4) have been studied theoretically in the present work. The recent experimental gamma-ray spectra of these three molecules show that they have the same Doppler shifts, although their molecular structures are dramatically different. In order to reveal why the gamma-ray spectra of these molecules are less sensitive to the molecular structures, the one-dimensional gamma-ray spectra and spherically averaged momentum (SAM) distributions, the two-dimensional angular correlation of annihilation radiation (ACAR), and the three-dimensional momentum distributions of the positron-electron pair are studied. The one-centered momentum distributions of the electrons are found to play more important role than the multi-centered coordinate distributions. The present theoretical predictions have confirmed the experimental findings for the first time. The dominance of the inner valence electrons in the positron-electron annihilation process has also been suggested in the present work.

  19. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation. (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat


    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product. PMID:21710980

  20. Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated

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    Juliano Souza Ribeiro


    Full Text Available The fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME and analyzed by GC-FID and GC-MS. The chromatographic data matrices (fingerprints obtained were explored by the principal component analysis (PCA and partial least squares - discriminative analysis (PLS-DA. Initially the chromatographic profiles were aligned by the algorithm correlation optimized warping (COW. The PCA showed the discrimination of the decaffeinated coffees from the others with both the SPME fibres used. This separation probably occurred due to the loss of some volatile precursors during the decaffeination process, such as sucrose. For both the fibres tested, PDMS/DVB and CX / PDMS SPME, the PLS-DA models correctly classified 100% of the samples according to their roasting degree: (medium and dark, the main differences being the concentrations of some of the volatile compounds such as 2-methyl furan, 2-methylbutanal, 2,3-pentanedione, pyrazine, 2-carboxyaldehyde pyrrole, furfural and 2-furanmethanol.

  1. Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation. (United States)

    Bueno, Mónica; Carrascón, Vanesa; Ferreira, Vicente


    Twenty-four Spanish wines were subjected to five consecutive cycles of air saturation at 25 °C. Free and bound forms of carbonyls were measured in the initial samples and after each saturation. Nonoxidized commercial wines contain important and sensory relevant amounts of oxidation-related carbonyls under the form of odorless bound forms. Models relating the contents in total aldehydes to the wine chemical composition suggest that fermentation can be a major origin for Strecker aldehydes: methional, phenylacetaldehyde, isobutyraldehyde, 2-methylbutanal, and isovaleraldehyde. Bound forms are further cleaved, releasing free aldehydes during the first steps of wine oxidation, as a consequence of equilibrium shifts caused by the depletion of SO2. At low levels of free SO2, de novo formation and aldehyde degradation are both observed. The relative importance of these phenomena depends on both the aldehyde and the wine. Models relating aldehyde formation rates to wine chemical composition suggest that amino acids are in most cases the most important precursors for de novo formation.

  2. Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content. (United States)

    Lapsongphon, Nawaporn; Cadwallader, Keith R; Rodtong, Sureelak; Yongsawatdigul, Jirawat


    The effect of Virgibacillus sp. SK37, together with reduced salt content, on fish sauce quality, particularly free amino acids and odor-active compounds, was investigated. Virgibacillus sp. SK37 was inoculated with an approximate viable count of 5 log CFU/mL in samples with varied amounts of solar salt, for example, 10, 15, and 20% of total weight. Eighteen selected odorants were quantitated by stable isotope dilution assays (SIDA), and their odor activity values (OAVs) were calculated. Samples prepared using 10% salt underwent spoilage after 7 days of fermentation. The viable count of Virgibacillus sp. SK37 was found over 3 months in the samples containing 15 and 20% salt. However, acceleration of protein hydrolysis was not pronounced in inoculated samples at both 15 and 20% salt. Virgibacillus sp. SK37, together with salt contents reduced to 15-20%, appeared to increase the content of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, acetic acid, and 2-methylpropanoic acid. However, only aldehydes were found to have an effect on the overall aroma of fish sauce based on high OAVs, suggesting that the inoculation of samples with Virgibacillus sp. SK37 under reduced salt contents of 15-20% likely contributed to stronger malty or dark chocolate notes. PMID:23768048

  3. New contributions to the photophysical model for all-trans-polyenes from ttbP4, a nonphotolabile octatetraene (United States)

    Catalán, Javier; Hopf, Henning; Martus, Mainrad


    All-trans-octatetraene 3,10-di(tert-butyl)-2,2,11,11-tetramethyl-3,5,7,9-dodecatetraene emits fluorescence in three different regions of the visible spectrum. Thus, it produces an extremely weak emission in the gas phase that can hardly be detected in the condensed phase; such an emission exhibits a negligible Stokes shift with respect to the 1Ag→1Bu absorption transition and can, in principle, be assigned to the 1Bu→1Ag emission for the compound. A second, structureless fluorescence emission, centered in the region of 525nm, is observed in the gas phase and at somewhat higher wavelengths in the condensed phase [viz., 570nm in 2-methylbutane (2MB) and 550nm in squalane (SQ)]. While detectable, this emission increases significantly, with no change in spectral position, as the solution temperature is lowered; also, it is abruptly replaced by a new, strongly blueshifted emission at ˜490nm in 2MB and 455mm in SQ when the viscosity of the medium exceeds a given level. The fact that the two fluorescence emissions considerably depart from the expected behavior for a 1Bu→1Ag emission in an all-trans-polyene, and that one disappears while the other simultaneously appears as the medium becomes more rigid, suggests that the two emissions are produced by two different molecular structures and that the rigidity of the medium switches their production from the originally excited all-trans 1Bu form. The observed spectral behavior is consistent with a recently proposed model [J. Catalan, Chem. Phys. 335, 69 (2007)] in which the 1Bu excited state of octatetraene can give two distinct molecular conformers as a result of twisting about different C-C single bonds.

  4. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. (United States)

    Poehlmann, Susan; Schieberle, Peter


    Application of the aroma extract dilution analysis on a distillate prepared from an authentic Styrian pumpkin seed oil followed by identification experiments led to the characterization of 47 odor-active compounds in the flavor dilution (FD) factor range of 8-8192 among which 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), 2-methoxy-4-vinylphenol (clove-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Among the set of key odorants, 2-propionyl-1-pyrroline and another 20 odorants were identified for the first time as constituents of pumpkin seed oil. To evaluate the aroma contribution in more detail, 31 aroma compounds showing the highest FD factors were quantitated by means of stable isotope dilution assays. On the basis of the quantitative data and odor thresholds determined in sunflower oil, odor activity values (OAV; ratio of concentration to odor threshold) were calculated, and 26 aroma compounds were found to have an OAV above 1. Among them, methanethiol (sulfury), 2-methylbutanal (malty), 3-methylbutanal (malty), and 2,3-diethyl-5-methylpyrazine (roasted potato) reached the highest OAVs. Sensory evaluation of an aroma recombinate prepared by mixing the 31 key odorants in the concentrations as determined in the oil revealed that the aroma of Styrian pumpkin seed oil could be closely mimicked. Quantitation of 11 key odorants in three commercial pumpkin seed oil revealed clear differences in the concentrations of distinct odorants, which were correlated with the overall aroma profile of the oils. PMID:23461409

  5. The use of headspace solid phase microextraction for the characterization of volatile compounds in olive oil matrices. (United States)

    Ribeiro, Laila H; Costa Freitas, Ana M; Gomes da Silva, Marco D R


    Two different fibre coatings, for solid phase microextraction (SPME) sampling, poly(dimethylsiloxane) (PDMS) and poly(acrylate) (PA), were studied in order to test, for olive oil matrixes, two mathematical models that relate the directly proportional relationship between the amount of analyte absorbed by a SPME fibre and its initial concentration in the sample matrices. Although the PA fibre was able to absorb higher amounts of compounds from the olive oil sample, the equilibrium was reached later then with the PDMS fibre. In both cases, the amount of analyte present affected the time profile or the equilibrium time in two of the concentrations studied, 0.256 microL/kg, 2.56 microL/kg and for 2-ethylfuran, pentan-3-one, pent-1-en-3-one, hexanal, trans,trans-non-2,4-dienal and in the four concentrations studied, 0.256 microL/kg, 2.56 microL/kg, 6.25 microL/kg and 400 microL/kg, for 4-methyl-pent-3-en-2-one, 2-methylbutan-1-ol, methoxybenzene, hexan-1-ol, cis-hex-3-en-1-ol, trans-hex-2-en-1-ol, 2-ethyl-hexan-1-ol and trans,trans-dec-2,4-dienal. Comparing the mathematical models of both fibres, the PA-coated fibre showed direct proportionality between the initial concentration and amount extracted, that allows the possibility of relative quantification in a non-equilibrium state in non-aqueous media. The same was not observed for the PDMS fibre. PMID:18804607

  6. Kinetic modeling of mechanisms of industrially important organic reactions in gas and liquid phase

    Energy Technology Data Exchange (ETDEWEB)

    Vahteristo, K.


    This dissertation is based on 5 articles which deal with reaction mechanisms of the following selected industrially important organic reactions: 1. dehydrocyclization of n-butylbenzene to produce naphthalene, 2. dehydrocyclization of 1-(p-tolyl)-2-methylbutane (MB) to produce 2,6-dimethylnaphthalene, 3. esterification of neopentyl glycol (NPG) with different carboxylic acids to produce monoesters, 4. skeletal isomerization of 1-pentene to produce 2-methyl-1-butene and 2-methyl-2-butene. The results of initial- and integral-rate experiments of n-butylbenzene dehydrocyclization over selfmade chromia/alumina catalyst were applied when investigating reaction 2. Reaction 2 was performed using commercial chromia/alumina of different acidity, platina on silica and vanadium/calcium/alumina as catalysts. On all catalysts used for the dehydrocyclization, major reactions were fragmentation of MB and 1-(p-tolyl)-2-methylbutenes (MBes), dehydrogenation of MB, double bond transfer, hydrogenation and 1,6-cyclization of MBes. Minor reactions were 1,5-cyclization of MBes and methyl group fragmentation of 1,6- cyclization products. Esterification reactions of NPG were performed using three different carboxylic acids: propionic, isobutyric and 2-ethylhexanoic acid. Commercial heterogeneous gellular (Dowex 50WX2), macroreticular (Amberlyst 15) type resins and homogeneous para-toluene sulfonic acid were used as catalysts. At first NPG reacted with carboxylic acids to form corresponding monoester and water. Then monoester esterified with carboxylic acid to form corresponding diester. In disproportionation reaction two monoester molecules formed NPG and corresponding diester. All these three reactions can attain equilibrium. Concerning esterification, water was removed from the reactor in order to prevent backward reaction. Skeletal isomerization experiments of 1-pentene were performed over HZSM-22 catalyst. Isomerization reactions of three different kind were detected: double bond, cis

  7. Difference of volatile constituents contained in female and male flowers of Trichosanthes kirilowii by HS-SPME-GC-MS%HS-SPME-GC-MS技术对栝楼雌、雄花挥发性成分的差异研究

    Institute of Scientific and Technical Information of China (English)

    孙文; 巢志茂; 王淳; 吴晓毅; 谭志高


    目的:对栝楼的花进行挥发性成分的比较和分析,指出雌、雄间的特征性差异.方法:在同一地点采集完全绽放的雌花和雄花;利用顶空固相微萃取技术(HS-SPME)富集挥发性成分,采用气质联用(GC-MS)进行分离和鉴定.结果:从栝楼雌、雄花中分别分离到52,45个色谱峰,共鉴定47个化合物,采用峰面积归一化法测定了各化学成分的相对含量;芳樟醇、α-金合欢烯、苯甲醇、(Z)-2-甲基丁醛肟是栝楼花主要的挥发性成分;芳樟醇、α-金合欢烯在雌花中的含量显著高于在雄花中的含量,而苯甲醇在栝楼雄花中的含量显著高于在雌花中的含量.结论:首次对栝楼属植物的花进行了化学成分的研究,有37个化合物系该属植物中的首次报道;芳樟醇、α-金合欢烯、苯甲醇在雌、雄花中相对应的高低现象揭示了栝楼雌、雄花在挥发性成分方面的特征性差异,丰富了雌雄异株植物的基础研究.%Objective: To compare and analyze volatile constituents from flowers of Trkhosanthes kirilowii, in order to point out characteristic differences between female and male flowers. Method: Blooming female and male flowers were collected in the. same place. Volatile constituents were extracted from the flower by solid phase micro-extraction (SPME), then separated and analyzed by gas chromatography-mass-spectrometry (GC-MS). Result: Fifty-two and forty-five chromatographic peaks were separated from the female and male flowers, respectively. Forty seven constituents were identified and their relative percentage compositions were determined with the peak area normalization method. Linalool, α-farnesene, benzene methanol, and (Z)-2-methylbutanal oxime were the main volatile constituents. The contents of linalool and α-famesene in female flower were remarkably higher than those in male. In contrast, the content of benzene methanol in male flower was remarkably higher than that in female

  8. Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast

    International Nuclear Information System (INIS)

    High-dose (higher than 30 kGy) irradiation has been used to sterilize specific-purposed foods for safe and long-term storage. The objective of this study was to investigate the effect of high-dose irradiation on the quality characteristics of ready-to-eat chicken breast in comparison with those of the low-dose irradiation. Ready-to-eat chicken breast was manufactured, vacuum-packaged, and irradiated at 0, 5, and 40 kGy. The populations of total aerobic bacteria were 4.75 and 2.26 Log CFU/g in the samples irradiated at 0 and 5 kGy, respectively. However, no viable cells were detected in the samples irradiated at 40 kGy. On day 10, bacteria were not detected in the samples irradiated at 40 kGy but the number of bacteria in the samples irradiated at 5 kGy was increased. The pH at day 0 was higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. The 2-thiobarbituric acid reactive substance (TBARS) values of the samples were not significantly different on day 0. However, on day 10, the TBARS value was significantly higher in the samples irradiated at 40 kGy than those at 0 and 5 kGy. There was no difference in the sensory scores of the samples, except for off-flavor, which was stronger in samples irradiated at 5 and 40 kGy than control. However, no difference in off-flavor between the irradiated ones was observed. After 10 days of storage, only the samples irradiated at 40 kGy showed higher off-flavor score. SPME-GC–MS analysis revealed that 5 kGy of irradiation produced 2-methylbutanal and 3-methylbutanal, which were not present in the control, whereas 40 kGy of irradiation produced hexane, heptane, pentanal, dimethly disulfide, heptanal, and nonanal, which were not detected in the control or the samples irradiated at 5 kGy. However, the amount of compounds such as allyl sulfide and diallyl disulfide decreased significantly in the samples irradiated at 5 kGy and 40 kGy. - Highlights: ► Comparison of high (40 kGy) and low-dose irradiation (5 kGy) on

  9. 棕榈花、叶、茎挥发油成分及抑菌活性研究%Study on chemical components of the essential oils in flower, leaf and stem of Trachycarpus fortunei (Hook) H.Wendl.and their antimicrobial activities

    Institute of Scientific and Technical Information of China (English)

    卫强; 王燕红


    采用超临界二氧化碳萃取,应用气相色谱-质谱联用( GC-MS)法鉴定棕榈花、叶、茎挥发油化学成分,并考查其体外抗菌活性。结果显示,共鉴定得到224种化合物。棕榈花挥发油中主要有二十三烷(23.86%)、二十八烷(8.48%)等;棕榈叶挥发油中主要有(Z)-3-己烯-1-醇(15.87%)、正己醇(12.60%)、2,3-丁二醇(10.19%)、3-(1-乙氧乙氧基)-2-甲基丁烷-1,4-二醇(9.63%)、甲苯(9.60%)、2-乙氧基-3-氯丁烷(8.10%)等;棕榈茎挥发油中主要有甲苯(13.80%)、1,1-二乙氧基乙烷(25.77%)、2,3-丁二醇(10.65%)等。棕榈花、叶、茎的环己烷、乙醚萃取挥发油对特定病原菌有特殊抑菌效果,可作为抑菌剂使用。%In order to analyze the chemical components of essential oils in flower , leaf and stem of Trachycarpus for-tunei (Hook.) H.Wendl.and their biological activities , the volatile oils were extracted by supercritical CO 2 extrac-tion and were identified by GC-MS.The antimicrobial activities of the identified volatile oils were inspected in vitro. It was shown that 224 components were identified altogether .In flowers, main constituents of the identified volatile oils were tricosane (23.86%) and octacosane(8.48%).(Z)-3-hexen-1-ol (15.87%), 1-hexanol (12.60%), 2, 3-butanediol (10.19%), 3-(1-ethoxyethoxy)-2-methylbutane-1,4-diol (9.63%), toluene(9.60%) and 2-ethoxy-3-chlorobutane (8.10%) were the main volatile oils in the leaf, and toluene (13.80%), 1,1-diethoxy-ethane (25.77%) and 2,3-butanediol (10.65%) were the majority in stem.The extracted volatile oils from flower , leaf and stem by cyclonexane and aether exhibited special inhibiting activities against some pathogenic bacteria , which in-dicated their potential as bacteriostatic agent .

  10. Aroma analysis and quality control of food using highly sensitive analytical methods

    International Nuclear Information System (INIS)

    ) bananas with a mastication rate of 52 min-1, whereas with a mastication rate of 26 min-1 only 15 (3) and without mastication only 3 (2) compounds were observed. Three conventional gas chromatography methods (olfactometry detection (GC-O), flame ionization detection (GC-FID) and mass spectrometry (GC-MS)) and two more recently developed direct mass spectrometry techniques (PTR-MS and atmospheric pressure chemical ionization-time-of-flight mass spectrometry (APCI-TOFMS)) were compared when analyzing of the aroma of rehydrated red bell peppers. Sixty-three volatile compounds were identified in the headspace of the bell peppers by GCMS. According to GC-O analysis, 11 compounds possessed odor activity. Consistently across all techniques, 3-methylbutanal was the most abundant odor active compound, followed by 2-methylbutanal. Compounds present at low concentrations were more affected by the methodology. Chromatography methods correlated strongly with each other (correlation coefficient ρ 0.946), whereas the direct mass spectrometry methods showed a less significant correlation (ρ = 0.613). Examining differences across all methods, it appeared that the proportions of the odor active compounds were not significantly different for GC-MS, GC-FID and PTR-MS. Significant differences were observed between APCI-TOFMS and the other techniques (level of significance P < 0.01). (author)