Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

DEFF Research Database (Denmark)

Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene

2018-01-01

of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found...

Volatile compounds in samples of cork and also produced by selected fungi.

Science.gov (United States)

Barreto, M C; Vilas Boas, L; Carneiro, L C; San Romão, M V

2011-06-22

The production of volatile compounds by microbial communities of cork samples taken during the cork manufacturing process was investigated. The majority of volatiles were found in samples collected at two stages: resting after the first boiling and nontreated cork disks. Volatile profiles produced by microbiota in both stages are similar. The releasable volatile compounds and 2,4,6-trichloroanisole (TCA) produced in cork-based culture medium by five isolated fungal species in pure and mixed cultures were also analyzed by gas chromatography coupled with mass spectrometry (GC-MS).The results showed that 1-octen-3-ol and esters of fatty acids (medium chain length C8-C20) were the main volatile compounds produced by either pure fungal species or their mixture. Apparently, Penicillium glabrum is the main contributor to the overall volatile composition observed in the mixed culture. The production of releasable TCA on cork cannot be attributed to any of the assayed fungal isolates.

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference.

Science.gov (United States)

Kim, Youngmok; Lee, Kwang-Geun; Kim, Mina K

2016-10-01

Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (~61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.

Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria

Directory of Open Access Journals (Sweden)

Ivan Milovanović

2015-01-01

Full Text Available Microalgal biomass can be used in creating various functional food and feed products, but certain species of microalgae and cyanobacteria are known to produce various compounds causing off-flavour. In this work, we investigated selected cyanobacterial strains of Spirulina, Anabaena, and Nostoc genera originating from Serbia, with the aim of determining the chemical profile of volatile organic compounds produced by these organisms. Additionally, the influence of nitrogen level during growth on the production of volatile compounds was investigated for Nostoc and Anabaena strains. In addition, multivariate techniques, namely, principal component analysis (PCA and hierarchical cluster analysis (HCA, were used for making distinction among different microalgal strains. The results show that the main volatile compounds in these species are medium chain length alkanes, but other odorous compounds such as 2-methylisoborneol (0.51–4.48%, 2-pentylfuran (0.72–8.98%, β-cyclocitral (0.00–1.17%, and β-ionone (1.15–2.72% were also detected in the samples. Addition of nitrogen to growth medium was shown to negatively affect the production of 2-methylisoborneol, while geosmin was not detected in any of the analyzed samples, which indicates that the manipulation of growth conditions may be useful in reducing levels of some unwanted odor-causing components.

Symptoms of mothers and infants related to total volatile organic compounds in household products

OpenAIRE

Farrow, A; Taylor, H; Northstone, K; Golding, J

2003-01-01

The authors sought to determine whether reported symptoms of mothers and infants were associated significantly with the use of household products that raised indoor levels of total volatile organic compounds (TVOCs). Data collected from 170 homes within the Avon Longitudinal Study of Parents and Children (ALSPAC: a large birth cohort of more than 10,000) had determined which household products were associated with the highest levels of TVOCs. The latter data were collected over a period that ...

Production of volatile and sulfur compounds by ten Saccharomyces cerevisiae strains inoculated in Trebbiano must

Directory of Open Access Journals (Sweden)

Francesca ePatrignani

2016-03-01

Full Text Available In wines, the presence of sulphur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of Saccharomyces cerevisiae. In addition, the production of sulphur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the ten strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulphur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.

Characterization of Volatile Compounds of Bulgur (Antep Type Produced from Durum Wheat

Directory of Open Access Journals (Sweden)

Saad Ibrahim Yousif

2018-01-01

Full Text Available Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME and Gas Chromatography–Mass Spectroscopy (GS-MS methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat. Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril processing residues

Directory of Open Access Journals (Sweden)

Lília Calheiros de Oliveira Barretto

2013-12-01

Full Text Available The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using the following techniques: simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by the solid-phase microextraction technique. The volatile compounds were identified in a system of high resolution gas chromatography system coupled with mass spectrometry using a polyethylene glycol polar capillary column as stationary phase. The pineapple residues constituted mostly of esters (35%, followed by ketones (26%, alcohols (18%, aldehydes (9%, acids (3% and other compounds (9%. Odor-active volatile compounds were mainly identified in the distillate obtained using hydrodistillation by passing nitrogen gas, namely decanal, ethyl octanoate, acetic acid, 1-hexanol, and ketones such as γ-hexalactone, γ-octalactone, δ-octalactone, γ-decalactone, and γ-dodecalactone. This suggests that the use of an inert gas and lower temperatures helped maintain higher amounts of flavor compounds. These data indicate that pineapple processing residue contained important volatile compounds which can be extracted and used as aroma enhancing products and have high potential for the production of value-added natural essences.

Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

NARCIS (Netherlands)

Van-Diep, L.; Zheng, X.; Chen, J.Y.; Han, B.Z.

2012-01-01

Fen-Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS-SPME-GC-MS. A total of 83 major volatile compounds were identified,

Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

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Koushik Adhikari

2013-02-01

Full Text Available The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.

Process engineering versus product engineering - A case study on volatile organic compounds removal

DEFF Research Database (Denmark)

Coutinho, João A.P.; Vilela, T.; Pereira, P.

2005-01-01

Three solutions for removing the dangerous volatile organic compound (VOC) xylene from an industrial coating process are presented and compared. Two of them are based on classical process engineering principles, i.e., development of separation-cleaning methods such as incineration and adsorption...... to the problem-need specified in the beginning of the project, but producing a novel formulation (chemical product design) represents a method that results to a completely xylene-free process which is environmentally and economically more interesting than those generated via the more traditional process...

Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds

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Angelina Chalima

2017-10-01

Full Text Available Volatile Fatty Acids (VFA are small organic compounds that have attracted much attention lately, due to their use as a carbon source for microorganisms involved in the production of bioactive compounds, biodegradable materials and energy. Low cost production of VFA from different types of waste streams can occur via dark fermentation, offering a promising approach for the production of biofuels and biochemicals with simultaneous reduction of waste volume. VFA can be subsequently utilized in fermentation processes and efficiently transformed into bioactive compounds that can be used in the food and nutraceutical industry for the development of functional foods with scientifically sustained claims. Microalgae are oleaginous microorganisms that are able to grow in heterotrophic cultures supported by VFA as a carbon source and accumulate high amounts of valuable products, such as omega-3 fatty acids and exopolysaccharides. This article reviews the different types of waste streams in concert with their potential to produce VFA, the possible factors that affect the VFA production process and the utilization of the resulting VFA in microalgae fermentation processes. The biology of VFA utilization, the potential products and the downstream processes are discussed in detail.

Influence of volatile compounds and food preservatives in the ...

African Journals Online (AJOL)

... suppress fumonisisin B1 production to maximum extent. Camphor at a concentration of 15 mg/ml could inhibit fumonisin B1 production among different food preservatives studied. From the above results it is concluded that volatile compounds and food preservatives can be employed in the management of fumonisins (B1) ...

Characterisation of selected volatile organic compounds in ...

African Journals Online (AJOL)

GCMS), was used to identify volatile compounds at three different temperatures. Fifty volatile compounds, inclusive of 14 acids, 14 alcohols, and 22 esters were identified and quantified in the two brands of indigenous banana beer samples. Only 12 ...

Induction of conidiation by endogenous volatile compounds in Trichoderma spp.

Science.gov (United States)

Nemcovic, Marek; Jakubíková, Lucia; Víden, Ivan; Farkas, Vladimír

2008-07-01

Light and starvation are two principal environmental stimuli inducing conidiation in the soil micromycete Trichoderma spp. We observed that volatiles produced by conidiating colonies of Trichoderma spp. elicited conidiation in colonies that had not been induced previously by exposure to light. The inducing effect of volatiles was both intra- and interspecific. Chemical profiles of the volatile organic compounds (VOCs) produced by the nonconidiated colonies grown in the dark and by the conidiating colonies were compared using solid-phase microextraction of headspace samples followed by tandem GC-MS. The conidiation was accompanied by increased production of eight-carbon compounds 1-octen-3-ol and its analogs 3-octanol and 3-octanone. When vapors of these compounds were applied individually to dark-grown colonies, they elicited their conidiation already at submicromolar concentrations. It is concluded that the eight-carbon VOCs act as signaling molecules regulating development and mediating intercolony communication in Trichoderma.

Volatile Compounds and Lactic Acid Bacteria in Spontaneous Fermented Sourdough

International Nuclear Information System (INIS)

Kam, W.Y.; Aida, W.M.W.; Sahilah, A.M.; Maskat, M.Y.

2011-01-01

The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of lactobacilli with characters of a facultative heterofermentative strain. The generated volatile compounds that were produced during spontaneous fermentation were isolated by solvent extraction method, analysed by gas chromatography (GC), and identified by mass spectrophotometer (MS). Butyric acid has been found to be the main volatile compound with relative abundance of 6.75 % and acetic acid at relative abundance of 3.60 %. Esters that were formed at relatively low amount were butyl formate (1.23 %) and cis 3 hexenyl propionate (0.05 %). Butanol was also found at low amount with relative abundance of 0.60 %. The carbohydrate metabolism of Lactobacillus plantarum may contributed to the production of acetic acid in this study via further catabolism activity on lactic acid that was produced. However, butyric acid was not the major product via fermentation by LAB but mostly carried out by the genus Clostridium via carbohydrate metabolism which needs further investigation. (author)

Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system.

Science.gov (United States)

Cayot, Nathalie; Lafarge, Céline; Bou-Maroun, Elias; Cayot, Philippe

2016-07-22

Dichloromethane is known as a very efficient solvent, but, as other halogenated solvents, is recognized as a hazardous product (CMR substance). The objective of the present work is to propose substitution solvent for the extraction of volatile compounds. The most important physico-chemical parameters in the choice of an appropriate extraction solvent of volatile compounds are reviewed. Various solvents are selected on this basis and on their hazard characteristics. The selected solvents, safer than dichloromethane, are compared using the extraction efficiency of volatile compounds from a model food product able to interact with volatile compounds. Volatile compounds with different hydrophobicity are used. High extraction yields were positively correlated with high boiling points and high Log Kow values of volatile compounds. Mixtures of solvents such as azeotrope propan-2-one/cyclopentane, azeotrope ethyl acetate/ethanol, and mixture ethyl acetate/ethanol (3:1, v/v) gave higher extraction yields than those obtained with dichloromethane. Copyright © 2016 Elsevier B.V. All rights reserved.

Production of volatile organic compounds by cyanobacteria Synechococcus sp.

Science.gov (United States)

Hiraiwa, M.; Abe, M.; Hashimoto, S.

2014-12-01

Phytoplankton are known to produce volatile organic compounds (VOCs), which contribute to environmental problems such as global warming and decomposition of stratospheric ozone. For example, picophytoplankton, such as Prochlorococcus and Synechococcus, are distributed in freshwater and oceans worldwide, accounting for a large proportion of biomass and primary production in the open ocean. However, to date, little is known about the production of VOCs by picophytoplankton. In this study, VOCs production by cyanobacteria Synechococcus sp. (NIES-981) was investigated. Synechococcus sp. was obtained from the National Institute for Environmental Studies (NIES), Japan, and cultured at 24°C in autoclaved f/2-Si medium under 54 ± 3 µE m-2 s-1 (1 E = 1 mol of photons) with a 12-h light and 12-h dark cycle. VOCs concentrations were determined using a purge-and-trap gas chromatograph-mass spectrometer (Agilent 5973). The concentrations of chlorophyll a (Chl a) were also determined using a fluorometer (Turner TD-700). Bromomethane (CH3Br) and isoprene were produced by Synechococcus sp. Isoprene production was similar to those of other phytoplankton species reported earlier. Isoprene was produced when Chl a was increasing in the early stage of the incubation period (5-15 days of incubation time, exponential phase), but CH3Br was produced when Chl a was reduced in the late stage of the incubation period (30-40 days of incubation time, death phase).

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Science.gov (United States)

Górska, Ewa; Nowicka, Katarzyna; Jaworska, Danuta; Przybylski, Wiesław; Tambor, Krzysztof

2017-01-01

Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production. PMID:27456422

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Directory of Open Access Journals (Sweden)

Ewa Górska

2017-05-01

Full Text Available Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME and gas chromatography–mass spectrometry (GC–MS. For sensory assessment, the quantitative descriptive analysis (QDA method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively. The dominant compounds were: aromatic hydrocarbon (toluene; alkanes (hexane, heptane, and 2,2,4-trimethylpentane; aldehyde (hexanal; alcohol (2-furanmethanol; ketone (3-hydroxy-2-butanone; phenol (guaiacol; and terpenes (eucalyptol, cymene, γ-terpinen, and limonene. Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

Influence of volatile compounds and food preservatives in the ...

African Journals Online (AJOL)

STORAGESEVER

2009-09-01

Sep 1, 2009 ... On the other hand, vapors of propanol failed to inhibit the growth and fumonisins production. Acetic acid, acetone, butanol and benzene were also not much effec- tive in the control of growth and fumonisins production by. F. moniliforme. The rest of the volatile compounds were mild in their toxicity as they ...

Volatile organic compound emissions from Larrea tridentata (creosotebush

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A. Guenther

2010-12-01

Full Text Available We present results from the CREosote ATmosphere Interactions through Volatile Emissions (CREATIVE 2009 field study in southern Arizona aimed at quantifying emission rates of VOCs from creosotebush (Larrea tridentata during the summer 2009 monsoon season. This species was chosen because of its vast distribution in North and South American deserts and because its resins have been reported to contain a rich set of volatile organic compounds (VOC. While a variety of ecosystems have been investigated for VOC emissions, deserts remain essentially unstudied, partially because of their low biomass densities and water limitations. However, during the North American monsoon, a pronounced increase in rainfall from an extremely dry June (80 mm occurs over large areas of the Sonoran desert in the southwestern United States and northwestern Mexico. We observed a strong diurnal pattern of branch emissions and ambient concentrations of an extensive suite of VOCs with maxima in early afternoon. These include VOCs typically observed in forest sites (oxygenated VOCs and volatile isoprenoids as well as a large number of other compounds, some of which have not been previously described from any plant including 1-chloro-2-methoxy-benzene and isobutyronitrile. Although generally considered to be derived from anthropogenic sources, we observed emissions of aromatic compounds including benzene, and a broad range of phenolics. Dimethyl sulfide emissions from creosotebush were higher than reported from any previously studied plant suggesting that terrestrial ecosystems should be reconsidered as an important source of this climatically important gas. We also present direct, primary emission measurements of isoprene and its apparent oxidation products methyl vinyl ketone, methacrolein, and 3-methyl furan (the later three compounds are typically assumed to form from secondary reactions within the atmosphere, as well as a group of compounds considered to be fatty acid

Surface microlayer enrichment of volatile organic compounds and semi-volatile organic compounds in drinking water source.

Science.gov (United States)

Huang, Zhi; Zhou, Wen; Yu, Ya-juan; Zhang, Ai-qian; Han, Shuo-kui; Wang, Lian-sheng

2004-01-01

Enrichment of volatile organic compounds(VOC) and semi-volatility organic compounds(SVOC) in surface microlayer(SM) of three drinking water sources were studied. The enrichment factor(EFs) were 0.67 to 13.37 and 0.16 to 136, respectively. The results showed some VOC and most SVOC could enrich in SM. Some EFs of SVOC was quite high. Suspension and temperature could affect EFs of SVOC, slim wind and water movement do not destroy enrichment of organic in SM.

The volatile compound BinBase mass spectral database.

Science.gov (United States)

Skogerson, Kirsten; Wohlgemuth, Gert; Barupal, Dinesh K; Fiehn, Oliver

2011-08-04

Volatile compounds comprise diverse chemical groups with wide-ranging sources and functions. These compounds originate from major pathways of secondary metabolism in many organisms and play essential roles in chemical ecology in both plant and animal kingdoms. In past decades, sampling methods and instrumentation for the analysis of complex volatile mixtures have improved; however, design and implementation of database tools to process and store the complex datasets have lagged behind. The volatile compound BinBase (vocBinBase) is an automated peak annotation and database system developed for the analysis of GC-TOF-MS data derived from complex volatile mixtures. The vocBinBase DB is an extension of the previously reported metabolite BinBase software developed to track and identify derivatized metabolites. The BinBase algorithm uses deconvoluted spectra and peak metadata (retention index, unique ion, spectral similarity, peak signal-to-noise ratio, and peak purity) from the Leco ChromaTOF software, and annotates peaks using a multi-tiered filtering system with stringent thresholds. The vocBinBase algorithm assigns the identity of compounds existing in the database. Volatile compound assignments are supported by the Adams mass spectral-retention index library, which contains over 2,000 plant-derived volatile compounds. Novel molecules that are not found within vocBinBase are automatically added using strict mass spectral and experimental criteria. Users obtain fully annotated data sheets with quantitative information for all volatile compounds for studies that may consist of thousands of chromatograms. The vocBinBase database may also be queried across different studies, comprising currently 1,537 unique mass spectra generated from 1.7 million deconvoluted mass spectra of 3,435 samples (18 species). Mass spectra with retention indices and volatile profiles are available as free download under the CC-BY agreement (http://vocbinbase.fiehnlab.ucdavis.edu). The Bin

The volatile compound BinBase mass spectral database

Directory of Open Access Journals (Sweden)

Barupal Dinesh K

2011-08-01

Full Text Available Abstract Background Volatile compounds comprise diverse chemical groups with wide-ranging sources and functions. These compounds originate from major pathways of secondary metabolism in many organisms and play essential roles in chemical ecology in both plant and animal kingdoms. In past decades, sampling methods and instrumentation for the analysis of complex volatile mixtures have improved; however, design and implementation of database tools to process and store the complex datasets have lagged behind. Description The volatile compound BinBase (vocBinBase is an automated peak annotation and database system developed for the analysis of GC-TOF-MS data derived from complex volatile mixtures. The vocBinBase DB is an extension of the previously reported metabolite BinBase software developed to track and identify derivatized metabolites. The BinBase algorithm uses deconvoluted spectra and peak metadata (retention index, unique ion, spectral similarity, peak signal-to-noise ratio, and peak purity from the Leco ChromaTOF software, and annotates peaks using a multi-tiered filtering system with stringent thresholds. The vocBinBase algorithm assigns the identity of compounds existing in the database. Volatile compound assignments are supported by the Adams mass spectral-retention index library, which contains over 2,000 plant-derived volatile compounds. Novel molecules that are not found within vocBinBase are automatically added using strict mass spectral and experimental criteria. Users obtain fully annotated data sheets with quantitative information for all volatile compounds for studies that may consist of thousands of chromatograms. The vocBinBase database may also be queried across different studies, comprising currently 1,537 unique mass spectra generated from 1.7 million deconvoluted mass spectra of 3,435 samples (18 species. Mass spectra with retention indices and volatile profiles are available as free download under the CC-BY agreement (http

Screening and identification of phytotoxic volatile compounds in medicinal plants and characterizations of a selected compound, eucarvone.

Science.gov (United States)

Sunohara, Yukari; Baba, Yohei; Matsuyama, Shigeru; Fujimura, Kaori; Matsumoto, Hiroshi

2015-07-01

Screening and identification of phytotoxic volatile compounds were performed using 71 medicinal plant species to find new natural compounds, and the characterization of the promising compound was investigated to understand the mode of action. The volatile compounds from Asarum sieboldii Miq. showed the strongest inhibitory effect on the hypocotyl growth of lettuce seedlings (Lactuca sativa L.cv. Great Lakes 366), followed by those from Schizonepeta tenuifolia Briquet and Zanthoxylum piperitum (L.) DC.. Gas chromatography-mass spectrometry (GC/MS) identified four volatile compounds, α-pinene (2,6,6-trimethylbicyclo[3.1.1]hept-2-ene), β-pinene (6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane), 3-carene (3,7,7-trimethylbicyclo[4.1.0]hept-3-ene), and eucarvone (2,6,6-trimethy-2,4-cycloheptadien-1-one), from A. sieboldii, and three volatile compounds, limonene (1-methyl-4-(1-methylethenyl)-cyclohexene), menthone (5-methyl-2-(propan-2-yl)cyclohexan-1-one), and pulegone (5-methyl-2-propan-2-ylidenecyclohexan-1-one), from S. tenuifolia. Among these volatile compounds, eucarvone, menthone, and pulegone exhibited strong inhibitory effects on both the root and shoot growth of lettuce seedlings. Eucarvone-induced growth inhibition was species-selective. Cell death, the generation of reactive oxygen species (ROS), and lipid peroxidation were induced in susceptible finger millet seedlings by eucarvone treatment, whereas this compound (≤158 μM) did not cause the increase of lipid peroxidation and ROS production in tolerant maize. The results of the present study show that eucarvone can have strong phytotoxic activity, which may be due to ROS overproduction and subsequent oxidative damage in finger millet seedlings.

Potential of select intermediate-volatility organic compounds and consumer products for secondary organic aerosol and ozone formation under relevant urban conditions

Science.gov (United States)

Li, Weihua; Li, Lijie; Chen, Chia-li; Kacarab, Mary; Peng, Weihan; Price, Derek; Xu, Jin; Cocker, David R.

2018-04-01

Emissions of certain low vapor pressure-volatile organic compounds (LVP-VOCs) are considered exempt to volatile organic compounds (VOC) regulations due to their low evaporation rates. However, these compounds may still play a role in ambient secondary organic aerosol (SOA) and ozone formation. The LVP-VOCs selected for this work are categorized as intermediate-volatility organic compounds (IVOCs) according to their vapor pressures and molecular formulas. In this study, the evaporation rates of 14 select IVOCs are investigated with half of them losing more than 95% of their mass in less than one month. Further, SOA and ozone formation are presented from 11 select IVOCs and 5 IVOC-containing generic consumer products under atmospherically relevant conditions using varying radical sources (NOx and/or H2O2) and a surrogate reactive organic gas (ROG) mixture. Benzyl alcohol (0.41), n-heptadecane (0.38), and diethylene glycol monobutyl ether (0.16) are determined to have SOA yields greater than 0.1 in the presence of NOx and a surrogate urban hydrocarbon mixture. IVOCs also influence ozone formation from the surrogate urban mixture by impacting radical levels and NOx availability. The addition of lab created generic consumer products has a weak influence on ozone formation from the surrogate mixture but strongly affects SOA formation. The overall SOA and ozone formation of the generic consumer products could not be explained solely by the results of the pure IVOC experiments.

Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.

Science.gov (United States)

Xia, Yongjun; Zhang, Baorong; Li, Weijiang; Xu, Ganrong

2011-10-01

Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct-1-en-3-ol, octan-3-one and methyl 2-phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan-3-one and methyl 2-phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5-butyloxolan-2-one, 5-heptyloxolan-2-one, 6-heptyloxan-2-one, contributed greatly to peach and fruit-like flavor. Terpene and terpene alcohol compounds, such as 1-terpineol, L-linalool, T-cadinol, (E, E)-farnesol, β-elemene, cis-α-bisabolene and α-muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5-n-butyl-5H-furan-2-one, β-ionone, (-)-caryophyllene oxide, aromadendrene oxide, diepi-α-cedrene epoxide, β-elemene, α-selinene, α-muurolene, azulene, germacrene D, γ-cadinene and 2-methylpyrazine have not hitherto been reported in A. camphorata. The preliminary results suggest that the aroma-active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be

HS-SPME analysis of volatile organic compounds of coniferous needle litter

Science.gov (United States)

Isidorov, V. A.; Vinogorova, V. T.; Rafałowski, K.

The composition of volatile emission of Scots pine ( Pinus sylvestris) and spruce ( Picea exelsa) litter was studied by gas chromatography-mass spectrometry (GC-MS) and samples were collected by solid-phase microextraction (SPME) method. The list of identified compounds includes over 60 organic substances of different classes. It was established that volatile emission contain not only components of essential oils of pine and spruce needles but also a large number of organic compounds which are probably secondary metabolites of litter-decomposing fungi. They include lower carbonyl compounds and alcohols as well as products of terpene dehydration and oxidation. These data show that the processes of litter decomposition are an important source of reactive organic compounds under canopy of coniferous forests.

Marine Vibrio Species Produce the Volatile Organic Compound Acetone

OpenAIRE

Nemecek-Marshall, M.; Wojciechowski, C.; Kuzma, J.; Silver, G. M.; Fall, R.

1995-01-01

While screening aerobic, heterotrophic marine bacteria for production of volatile organic compounds, we found that a group of isolates produced substantial amounts of acetone. Acetone production was confirmed by gas chromatography, gas chromatography-mass spectrometry, and high-performance liquid chromatography. The major acetone producers were identified as nonclinical Vibrio species. Acetone production was maximal in the stationary phase of growth and was stimulated by addition of l-leucine...

Isolation of volatile compounds of Aloe excelsa (Berger ...

African Journals Online (AJOL)

PROMOTING ACCESS TO AFRICAN RESEARCH ... Industrial and pharmacological applications of volatile and non-volatile compounds isolated ... Three commercially important compounds, namely: phenylacetonitrile, carvone and limonene were identified using gas ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

Comparison of methods for determining volatile compounds in cheese, milk, and whey powder

Science.gov (United States)

Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but selecting the proper procedures presents challenges. Heat is applied to drive volatiles from the samp...

Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.

Science.gov (United States)

Wang, X D; Bohlscheid, J C; Edwards, C G

2003-01-01

To understand the impact of assimilable nitrogen and pantothenic acid on fermentation rate and synthesis of volatile compounds by Saccharomyces under fermentative conditions. A 2 x 3 factorial experimental design was employed with the concentrations of yeast assimilable nitrogen (YAN) (60 and 250 mg l(-1)) and pantothenic acid (10, 50 and 250 microg l(-1)) as variables. In media containing 250 microg l(-1) pantothenic acid, H2S production by two different species of Saccharomyces decreased when YAN was increased from 60 to 250 mg l(-1). Conversely, H2S production was significantly higher when the concentration of assimilable nitrogen was increased if pantothenic acid was deficient (10 or 50 microg l(-1)). Yeast synthesis of other volatile compounds were impacted by both assimilable nitrogen and pantothenic acid. While growth and fermentative rate of Saccharomyces was more influenced by nitrogen than by pantothenic acid, complicated interactions exist between these nutrients that affect the synthesis of volatile compounds including H2S. This study has important implications for the winemaking industry where a better understanding of the nutritional requirements of Saccharomyces is necessary to reduce fermentation problems and to improve final product quality.

Supercritical fluid extraction of volatile and non-volatile compounds from Schinus molle L.

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M. S. T. Barroso

2011-06-01

Full Text Available Schinus molle L., also known as pepper tree, has been reported to have antimicrobial, antifungal, anti-inflammatory, antispasmodic, antipyretic, antitumoural and cicatrizing properties. This work studies supercritical fluid extraction (SFE to obtain volatile and non-volatile compounds from the aerial parts of Schinus molle L. and the influence of the process on the composition of the extracts. Experiments were performed in a pilot-scale extractor with a capacity of 1 L at pressures of 9, 10, 12, 15 and 20 MPa at 323.15 K. The volatile compounds were obtained by CO2 supercritical extraction with moderate pressure (9 MPa, whereas the non-volatile compounds were extracted at higher pressure (12 to 20 MPa. The analysis of the essential oil was carried out by GC-MS and the main compounds identified were sabinene, limonene, D-germacrene, bicyclogermacrene, and spathulenol. For the non-volatile extracts, the total phenolic content was determined by the Folin-Ciocalteau method. Moreover, one of the goals of this study was to compare the experimental data with the simulated yields predicted by a mathematical model based on mass transfer. The model used requires three adjustable parameters to predict the experimental extraction yield curves.

DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS

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F. Conte

2010-03-01

Full Text Available Organoleptics properties are important to evaluate the shelf life of food products. Sensory analysis is generally used for this purpose. In this study psychrotrophic, mesophilic bacteria, and pH values were correlated to volatile compounds. The quality of raw donkey milk stored for 3, 7, 10, 14 and 28 days at two different temperatures (3°C and 7°C was tested. Donkey milk volatiles for the first time in this study were identified. Different volatiles distribution were detected by Smart Nose and GCO during the trials and a correlation with bacteriological and pH data were shown. On the basis of the results the acceptability of 10 days storing at +3°C, and of 3-4 days at +7°C, for milk samples, was pointed out.

Identification of volatile organic compounds (VOCs in plastic products using gas chromatography and mass spectrometry (GC/MS

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Nerlis Pajaro-Castro

2014-10-01

Full Text Available Plastic materials are widely used in daily life. They contain a wide range of compounds with low molecular mass, including monomeric and oligomeric residues of polymerization, solvent-related chemicals residues, and various additives. Plastic products made of expanded polystyrene (EPS are currently employed as food containers. This study therefore sought to identify volatile organic compounds released by EPS from food packages and utensils used in Cartagena, Colombia. EPS-based plates, food and soup containers were subjected to various temperatures and released chemicals captured by solid phase microextraction, followed by on-column thermal desorption and gas chromatography/mass spectrometry analysis. The results revealed the presence of at least 30 different compounds in the EPS-based products examined; the most frequently found were benzaldehyde, styrene, ethylbenzene and tetradecane. The release of these molecules was temperature-dependent. It is therefore advisable to regulate the use of EPS products which may be subjected to heating in order to protect human health by decreasing the exposure to these chemicals.

Safety of food contact silicone rubber: Liberation of volatile compounds from soothers and teats

DEFF Research Database (Denmark)

Lund, Kirsten H.; Petersen, Jens Højslev

2002-01-01

The release of volatile compounds from soothers and teats made from silicone rubber has been investigated. Firstly, measurements of the total release of volatiles were performed according to the method in the draft European standard (CEN). Weight losses of 0.17-0.80% after four hours at 200 degrees......C were observed using gravimetric measurements. One product had a weight loss above the proposed CEN limit of 0.5%. Secondly, the volatile compounds were identified using a thermal desorption/cold trap injector on a gas chromatograph equipped with infrared spectroscopic (IR) and mass spectrometric (MS...

Influence of gender and stress on the volatile sulfur compounds and stress biomarkers production.

Science.gov (United States)

Lima, P O; Calil, C M; Marcondes, F K

2013-05-01

Stress and menstrual cycle have been described as factors influencing bad breath, as they can alter oral homeostasis and contribute to the production of volatile sulfur compounds (VSC). Considering that the experimenter's and volunteer's gender may influence the volunteer's responses to stress, the aim of this work was to evaluate the influence of stress and gender on the production of VSC and salivary biomarkers. The experimental acute stress was induced by the Video-Recorded Stroop Color-Word Test (VRSCWT). The VSC, salivary proteins, and cardiovascular parameters were measured before and after VRSCWT. The VRSCWT induced significant increase in total VSC, hydrogen sulfide, and blood pressure values in men and women. Women presented higher values of both these compounds than men. The increase in systolic blood pressure was more pronounced when subjects were evaluated by an experimenter of the opposite gender. When women were evaluated by a member of the opposite gender, they showed significant increases in salivary alpha-amylase and cortisol compared with baseline values. Thus, the results showed that VRSCWT induced acute stress, which increased VSC production, and these effects were shown to be influenced by the gender. © 2012 John Wiley & Sons A/S.

Comparison of methods for determining volatile compounds in milk, cheese, and whey powder

Science.gov (United States)

Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but conditions have to be adjusted for optimal SPME release while not generating new compounds that are abs...

Assessment of ecotoxicity and total volatile organic compound (TVOC) emissions from food and children's toy products.

Science.gov (United States)

Szczepańska, Natalia; Marć, Mariusz; Kudłak, Błażej; Simeonov, Vasil; Tsakovski, Stefan; Namieśnik, Jacek

2018-09-30

The development of new methods for identifying a broad spectrum of analytes, as well as highly selective tools to provide the most accurate information regarding the processes and relationships in the world, has been an area of interest for researchers for many years. The information obtained with these tools provides valuable data to complement existing knowledge but, above all, to identify and determine previously unknown hazards. Recently, attention has been paid to the migration of xenobiotics from the surfaces of various everyday objects and the resulting impacts on human health. Since children are among those most vulnerable to health consequences, one of the main subjects of interest is the migration of low-molecular-weight compounds from toys and products intended for children. This migration has become a stimulus for research aimed at determining the degree of release of compounds from popular commercially available chocolate/toy sets. One of main objectives of this research was to determine the impact of time on the ecotoxicity (with Vibrio fischeri bioluminescent bacteria) of extracts of products intended for children and to assess the correlation with total volatile organic compound emissions using basic chemometric methods. The studies on endocrine potential (with XenoScreen YES/YAS) of the extracts and showed that compounds released from the studied objects (including packaging foils, plastic capsules storing toys, most of toys studied and all chocolate samples) exhibit mostly androgenic antagonistic behavior while using artificial saliva as extraction medium increased the impact observed. The impact of time in most cases was positive one and increased with prolonging extraction time. The small-scale stationary environmental test chambers - μ-CTE™ 250 system was employed to perform the studies aimed at determining the profile of total volatile organic compounds (TVOCs) emissions. Due to this it was possible to state that objects from which the

In vitro effects of Melaleuca alternifolia essential oil on growth and production of volatile sulphur compounds by oral bacteria.

Science.gov (United States)

Graziano, Talita Signoreti; Calil, Caroline Morini; Sartoratto, Adilson; Franco, Gilson César Nobre; Groppo, Francisco Carlos; Cogo-Müller, Karina

2016-01-01

Halitosis can be caused by microorganisms that produce volatile sulphur compounds (VSCs), which colonize the surface of the tongue and subgingival sites. Studies have reported that the use of natural products can reduce the bacterial load and, consequently, the development of halitosis. The aim of this study was to evaluate the antimicrobial activity of the essential oil of Melaleuca alternifolia on the growth and volatile sulphur compound (VSC) production of oral bacteria compared with chlorhexidine. The effects of these substances were evaluated by the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) in planktonic cultures of Porphyromonas gingivalis and Porphyromonas endodontalis. In addition, gas chromatography analyses were performed to measure the concentration of VSCs from bacterial cultures and to characterize M. alternifolia oil components. The MIC and MBC values were as follows: M. alternifolia - P. gingivalis (MIC and MBC=0.007%), P. endodontalis (MIC and MBC=0.007%=0.5%); chlorhexidine - P. gingivalis and P. endodontalis (MIC and MBC=1.5 mg/mL). M. alternifolia significantly reduced the growth and production of hydrogen sulfide (H2S) by P. gingivalis (pendodontalis (pendodontalis. For P. gingivalis, the production of H2S and CH3SH decreased (p<0.05, ANOVA-Dunnet). M. alternifolia can reduce bacterial growth and VSCs production and could be used as an alternative to chlorhexidine.

Effect of different drying techniques on the volatile compounds ...

African Journals Online (AJOL)

Purpose: To examine the volatile compounds, thermal stability and morphological characteristics of stevia (Stevia rebaudiana Bertoni) leaves after sun, oven and microwave drying. Methods: Gas chromatography-mass spectrometry with a spectral analysis manager was used to separate the volatile compounds. Dried stevia ...

Synthesis and characterization of volatile technetium compound

International Nuclear Information System (INIS)

Childs, Bradley C.; Poineau, Frederic; Czerwinski, Ken R.

2013-01-01

Technetium-99 is an important fission (T 1/2 = 2.13.105 y) product of the nuclear industry. Technetium in its highest oxidation state (VII) is highly mobile and can represent a threat to the environment. There are over 55 million gallons of high level mixed waste located at the Hanford site. Waste tanks at the Hanford site contain Tc that could potentially leak, and in the context of management of technetium, a glass waste form was proposed to counteract the issue. In the process of synthesizing melt glass between the temperatures of 600°C and 1100°C, volatile technetium compounds were observed in the reaction tube. These compounds displayed characteristic colors based upon the reaction environments of either breathing air or nitrogen gas. A breathing air atmosphere produces a red compound that adheres to the walls of the reaction tube. An atmosphere of nitrogen gas produces a white compound that was observed on the walls of the reaction tube. (author)

HS-SPME-GC-MS ANALYSIS OF VOLATILE AND SEMI-VOLATILE COMPOUNDS FROM DRIED LEAVES OF Mikania glomerata Sprengel

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Esmeraldo A. Cappelaro

2015-03-01

Full Text Available This paper reports on the identification of volatile and semi-volatile compounds and a comparison of the chromatographic profiles obtained by Headspace Solid-Phase Microextraction/Gas Chromatography with Mass Spectrometry detection (HS-SPME-GC-MS of dried leaves of Mikania glomerata Sprengel (Asteraceae, also known as 'guaco.' Three different types of commercial SPME fibers were tested: polydimethylsiloxane (PDMS, polydimethylsiloxane/divinylbenzene (PDMS/DVB and polyacrylate (PA. Fifty-nine compounds were fully identified by HS-SPME-HRGC-MS, including coumarin, a marker for the quality control of guaco-based phytomedicines; most of the other identified compounds were mono- and sesquiterpenes. PA fibers performed better in the analysis of coumarin, while PDMS-DVB proved to be the best choice for a general and non-selective analysis of volatile and semi-volatile guaco-based compounds. The SPME method is faster and requires a smaller sample than conventional hydrodistillation of essential oils, providing a general overview of the volatile and semi-volatile compounds of M. glomerata.

Production of extremely low volatile organic compounds from biogenic emissions: Measured yields and atmospheric implications.

Science.gov (United States)

Jokinen, Tuija; Berndt, Torsten; Makkonen, Risto; Kerminen, Veli-Matti; Junninen, Heikki; Paasonen, Pauli; Stratmann, Frank; Herrmann, Hartmut; Guenther, Alex B; Worsnop, Douglas R; Kulmala, Markku; Ehn, Mikael; Sipilä, Mikko

2015-06-09

Oxidation products of monoterpenes and isoprene have a major influence on the global secondary organic aerosol (SOA) burden and the production of atmospheric nanoparticles and cloud condensation nuclei (CCN). Here, we investigate the formation of extremely low volatility organic compounds (ELVOC) from O3 and OH radical oxidation of several monoterpenes and isoprene in a series of laboratory experiments. We show that ELVOC from all precursors are formed within the first minute after the initial attack of an oxidant. We demonstrate that under atmospherically relevant concentrations, species with an endocyclic double bond efficiently produce ELVOC from ozonolysis, whereas the yields from OH radical-initiated reactions are smaller. If the double bond is exocyclic or the compound itself is acyclic, ozonolysis produces less ELVOC and the role of the OH radical-initiated ELVOC formation is increased. Isoprene oxidation produces marginal quantities of ELVOC regardless of the oxidant. Implementing our laboratory findings into a global modeling framework shows that biogenic SOA formation in general, and ELVOC in particular, play crucial roles in atmospheric CCN production. Monoterpene oxidation products enhance atmospheric new particle formation and growth in most continental regions, thereby increasing CCN concentrations, especially at high values of cloud supersaturation. Isoprene-derived SOA tends to suppress atmospheric new particle formation, yet it assists the growth of sub-CCN-size primary particles to CCN. Taking into account compound specific monoterpene emissions has a moderate effect on the modeled global CCN budget.

Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines

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Pérez-Magariño Silvia

2014-01-01

Full Text Available During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some products could improve the quality of these wines. The aim of this work was to study the effect of the addition of several commercial yeast autolysates on the volatile composition of white sparkling wines (Godello and Verdejo, and aged on lees for 9 months. The discriminant analyses indicated that the sparkling wines treated with PCP2 showed the highest differences in the volatile composition of both sparkling wines studied, being the ethyl esters, terpenes, decanoic acid and some alcohols, the compounds that were affected in a greater extent. This fact could be due to PCP2 presenting the highest mannoprotein percentage that can interact with volatile compounds, modulating their volatility and perception.

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.

Science.gov (United States)

Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela

2015-01-01

The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells. Copyright © 2014 John Wiley & Sons, Ltd.

Analysis of volatile compounds from Iberian hams: a review

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Narváez-Rivas, M.

2012-10-01

Full Text Available This article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.

En este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores.

A microfluidic device for open loop stripping of volatile organic compounds.

Science.gov (United States)

Cvetković, Benjamin Z; Dittrich, Petra S

2013-03-01

The detection of volatile organic compounds is of great importance for assessing the quality of water. In this contribution, we describe a miniaturized stripping device that allows fast online detection of organic solvents in water. The core component is a glass microfluidic chip that facilitates the creation of an annular-flowing stream of water and nitrogen gas. Volatile compounds are transferred efficiently from the water into the gas phase along the microfluidic pathway at room temperature within less than 5 s. Before exiting the microchip, the liquid phase is separated from the enriched gas phase by incorporating side capillaries through which the hydrophilic water phase is withdrawn. The gas phase is conveniently collected at the outlet reservoir by tubing. Finally, a semiconductor gas sensor analyzes the concentration of (volatile) organic compounds in the nitrogen gas. The operation and use of the stripping device is demonstrated for the organic solvents THF, 1-propanol, toluene, ethylbenzene, benzaldehyde, and methanol. The mobile, inexpensive, and continuously operating system with liquid flow rates in the low range of microliters per minute can be connected to other detectors or implemented in chemical production line for process control.

The fight against Volatile Organic Compounds (VOC)

International Nuclear Information System (INIS)

Anon.

1993-01-01

This paper strikes the balance of the fight against organic volatile compounds emissions in France and in Europe. The first part describes the influence of VOC on production of Ozone in troposphere and gives numerical data on permissive emission values in atmosphere. The second part describes french and european policy and regulations. The third part gives the principle methods and devices for COV measurement in the atmosphere. In the last part, effluents treatment is given: thermal incineration, catalytic incineration, adsorption on active carbon, biologic purification, condensation and separative processes on membrane

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

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Nowicka Katarzyna

2017-12-01

Full Text Available The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of półgęsek.

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

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Michael H. Tunick

2013-11-01

Full Text Available Solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but conditions have to be adjusted to maximize release while not generating new compounds that are absent in the original sample. Queso Fresco, a fresh non-melting cheese, may be heated at 60 °C for 30 min; in contrast, compounds are produced in milk when exposed to light and elevated temperatures, so milk samples are heated as little as possible. Products such as dehydrated whey protein are more stable and can be exposed to longer periods (60 min of warming at lower temperature (40 °C without decomposition, allowing for capture and analysis of many minor components. The techniques for determining the volatiles in dairy products by SPME and GC-MS have to be optimized to produce reliable results with minimal modifications and analysis times.

Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.

Science.gov (United States)

Ding, Xiaofei; Wu, Chongde; Huang, Jun; Zhou, Rongqing

2015-11-01

The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD. The dynamic of volatile compounds in the Zaopei during the fermentation and distillation process was tested by SPME-GCMS. The result of this study demonstrated that both volatile compounds of Zaopei and thermal reaction during distillation simply determined the unique feature of raw liquor. This study was conducted based on the real products from liquor manufactory, so it is practicable that the method can be used in an industry setting. © 2015 Institute of Food

Atomic and molecular physics of plasma-based environmental technologies for abatement of volatile organic compounds

International Nuclear Information System (INIS)

Penetrante, B. M.; Hsiao, M. C.; Bardsley, J. N.; Merritt, B. T.; Vogtin, G. E.; Kuthi, A.; Burkhart, C. P.; Bayless, J. R.

1997-01-01

Non-thermal plasma techniques represent a new generation of air emission control technology that potentially could treat large-volume emissions containing dilute concentrations of volatile organic compounds. In order to apply non-thermal plasmas in an industrial scale, it is important to establish the electrical power requirements and byproducts of the process.There is a need for reliable data concerning the primary decomposition mechanisms and subsequent chemical kinetics associated with non- thermal plasma processing of volatile organic compounds. There are many basic atomic and molecular physics issues that are essential in evaluating the economic performance of non-thermal plasma reactors. These studies are important in understanding how the input electrical power is dissipated in the plasma and how efficiently it is converted to the production of the plasma species (radicals, ions or electrons) responsible for the decomposition of the volatile organic compounds. This paper will present results from basic experimental and theoretical studies aimed at identifying the reaction mechanisms responsible for the primary decomposition of various types of volatile organic compounds. (authors)

Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations

DEFF Research Database (Denmark)

Thomsen, Birgitte Raagaard; Hyldig, Grethe; Taylor, Robert

2018-01-01

determination and also odour description by a trained sensory panel. In one case, the odour detection threshold value was 50 times higher (less detectable) in skin care products than in water, whereas for other volatile compounds the odour detection threshold value was only 1.5 times higher. The odour...

Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.

Science.gov (United States)

Jeleń, Henryk H; Grabarkiewicz-Szczesna, Jadwiga

2005-03-09

Volatile compounds emitted by Aspergillus strains having different abilities to produce ochratoxin A were investigated. Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile compounds and ochratoxin A on a wheat grain medium. The profiles of volatile compounds, analyzed using SPME, in all A. ochraceus strains, regardless of their toxeginicity, were similar and comprised mainly of 1-octen-3-ol, 3-octanone, 3-octanol, 3-methyl-1-butanol, 1-octene, and limonene. The prevailing compound was always 1-octen-3-ol. Mellein, which forms part of the ochratoxin A molecule, was found in both toxigenic and nontoxigenic strains. Volatile compounds produced by other Aspergillus strains were similar to those of A. ochraceus. Incubation temperatures (20, 24, and 27 degrees C) and water content in the medium (20, 30, and 40%) influenced both volatile compounds formation and ochratoxin A biosynthesis efficiency, although conditions providing the maximum amount of volatiles were different from those providing the maximum amount of ochratoxin A. The pattern of volatiles produced by toxigenic A. ochraceus strains does not facilitate their differentiation from nontoxigenic strains.

PERUBAHAN KOMPOSISI VOLATIL DAGING BUAH MANGGA "KENSINGTON PRIDE" SELAMA PEMASAKAN [Changes in Volatile Compound Composition of Kensington Pride Mango Pulp During Fruit Ripening

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Herianus J.D Lalel

2003-08-01

Full Text Available Volatile compounds of ‘Kesington Pride’ mango produced from the pulp during fruit ripening were studied using headspace solid-phase microextraction (SPME as a sampling method and gas chromatography with a flame ionisation detector (GC-FID and gas chromatography mass spectrophotometry (GC-MS for analysis. Ethylene production and respiration reached a peak on the second and third day of ripening, respectively. Seventy-eight volatile compounds were identified from the pulp of ‘Kesington Pride’ mango; however, only 73 volatile compounds were present in notable amount. The most abundant group of volatile compounds was monoterpenes, accounting for abaout 44% of the total identified compounds, followed by sesquiterpenes (19%, aldehydes (11%,esters (10% aromatics (8%, alcohol (2%, ketones (2%, alkanes (1% and norisoprenoid (1%. -Terpinolene was the major compound during ripening. Except for -pinene, 3,7-dimethl-1,3,7-octatriene, 4-methl-1 (1-methylethylidene-cyclohexene, p-mentha-1,5,8-triene, aloocimene, the concentration of all other monoterpenes increased for the first six or eight days and decreased afterwards. All sesquiteroenes, p-cymene, p-cymen-9-ol,2-ethyl-1,4-dimethl benzene also increased during ripening and peaked on day four, six or eight of ripening. Ketones, aldehydes alkane and cis-3-hexenol, on the other hand, decreased during ripening. Ethanol, esters and norisoprenoid increased quite sharply at the end of ripening period.

A plan to reduce volatile organic compound emissions from consumer products in Canada (excluding windshield washer fluid and surface coatings) : final report

Energy Technology Data Exchange (ETDEWEB)

NONE

2000-12-01

This report highlights the recommendations made by the Canadian Council of Ministers of the Environment for the development of a guideline to provide a means by which to reduce (VOC) emissions from consumer products (excluding windshield washer fluid and surface coatings) in Canada. VOCs and nitrogen oxides react photochemically in the presence of sunlight to create ground-level ozone, a primary component of urban smog which has a detrimental effect on human health, agricultural crops and building materials. In recent years, most urban areas of Canada have shown an annual increase in the maximum acceptable air quality levels for ground level ozone. Reducing emissions of volatile organic compounds (VOCs) from consumer products was first suggested in 1990 by the Canadian Council of Ministers of the Environment in phase one of their program entitled the 'Management plan for nitrogen oxides and volatile organic compounds'. Phase 2 of the program was implemented in 1997 to harmonize the emissions reduction program with the United States Environmental Protection Agency regulations. The Canadian Environmental Protection Agency (CEPA) recommended the following control options: (1) a CEPA guideline should be developed which states the maximum VOC and high-volatility organic compound (HVOC) content in Canadian consumer products including hair care products, herbicides, insecticides, air fresheners, deodorants, fungicides, surface cleaners, fragrance products, anti-microbial agents, laundry products and automotive detailing products. These limits should be identical to those found in the 1998 U.S. Final Rule for Consumer Products, (2) the CEPA guideline should require that records specifying VOC content in weight-per cent be maintained for a period of three years, (3) the CEPA guideline should include a declaration procedure for Canadian importers and manufacturers of consumer products to report to Environment Canada regarding the VOC content of their products, and

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Science.gov (United States)

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2015-07-01

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

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Ahmet Akköse

2017-08-01

Full Text Available Objective The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3 on the volatile compounds and some other properties of pastırma. Methods Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results Nitrate level had a significant effect on pH value (p<0.05 and a very significant effect on TBARS value (p<0.01. No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05 or a very significant (p<0.01 effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05. While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.

Science.gov (United States)

Moy, Yin-Soon; Lu, Ting-Jang; Chou, Cheng-Chun

2012-02-01

In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

In vitro effects of Melaleuca alternifolia essential oil on growth and production of volatile sulphur compounds by oral bacteria

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Talita Signoreti GRAZIANO

Full Text Available ABSTRACT Objective Halitosis can be caused by microorganisms that produce volatile sulphur compounds (VSCs, which colonize the surface of the tongue and subgingival sites. Studies have reported that the use of natural products can reduce the bacterial load and, consequently, the development of halitosis. The aim of this study was to evaluate the antimicrobial activity of the essential oil of Melaleuca alternifolia on the growth and volatile sulphur compound (VSC production of oral bacteria compared with chlorhexidine. Material and Methods The effects of these substances were evaluated by the Minimum Inhibitory Concentration (MIC and Minimum Bactericidal Concentration (MBC in planktonic cultures of Porphyromonas gingivalis and Porphyromonas endodontalis. In addition, gas chromatography analyses were performed to measure the concentration of VSCs from bacterial cultures and to characterize M. alternifolia oil components. Results The MIC and MBC values were as follows: M. alternifolia - P. gingivalis (MIC and MBC=0.007%, P. endodontalis (MIC and MBC=0.007%=0.5%; chlorhexidine - P. gingivalis and P. endodontalis (MIC and MBC=1.5 mg/mL. M. alternifolia significantly reduced the growth and production of hydrogen sulfide (H2S by P. gingivalis (p<0.05, ANOVA-Dunnet and the H2S and methyl mercaptan (CH3SH levels of P. endodontalis (p<0.05, ANOVA-Dunnet. Chlorhexidine reduced the growth of both microorganisms without altering the production of VSC in P. endodontalis. For P. gingivalis, the production of H2S and CH3SH decreased (p<0.05, ANOVA-Dunnet. Conclusion M. alternifolia can reduce bacterial growth and VSCs production and could be used as an alternative to chlorhexidine.

Quantitative and qualitative sensing techniques for biogenic volatile organic compounds and their oxidation products.

Science.gov (United States)

Kim, Saewung; Guenther, Alex; Apel, Eric

2013-07-01

The physiological production mechanisms of some of the organics in plants, commonly known as biogenic volatile organic compounds (BVOCs), have been known for more than a century. Some BVOCs are emitted to the atmosphere and play a significant role in tropospheric photochemistry especially in ozone and secondary organic aerosol (SOA) productions as a result of interplays between BVOCs and atmospheric radicals such as hydroxyl radical (OH), ozone (O3) and NOX (NO + NO2). These findings have been drawn from comprehensive analysis of numerous field and laboratory studies that have characterized the ambient distribution of BVOCs and their oxidation products, and reaction kinetics between BVOCs and atmospheric oxidants. These investigations are limited by the capacity for identifying and quantifying these compounds. This review highlights the major analytical techniques that have been used to observe BVOCs and their oxidation products such as gas chromatography, mass spectrometry with hard and soft ionization methods, and optical techniques from laser induced fluorescence (LIF) to remote sensing. In addition, we discuss how new analytical techniques can advance our understanding of BVOC photochemical processes. The principles, advantages, and drawbacks of the analytical techniques are discussed along with specific examples of how the techniques were applied in field and laboratory measurements. Since a number of thorough review papers for each specific analytical technique are available, readers are referred to these publications rather than providing thorough descriptions of each technique. Therefore, the aim of this review is for readers to grasp the advantages and disadvantages of various sensing techniques for BVOCs and their oxidation products and to provide guidance for choosing the optimal technique for a specific research task.

Biogenic volatile organic compounds in the Earth system.

Science.gov (United States)

Laothawornkitkul, Jullada; Taylor, Jane E; Paul, Nigel D; Hewitt, C Nicholas

2009-01-01

Biogenic volatile organic compounds produced by plants are involved in plant growth, development, reproduction and defence. They also function as communication media within plant communities, between plants and between plants and insects. Because of the high chemical reactivity of many of these compounds, coupled with their large mass emission rates from vegetation into the atmosphere, they have significant effects on the chemical composition and physical characteristics of the atmosphere. Hence, biogenic volatile organic compounds mediate the relationship between the biosphere and the atmosphere. Alteration of this relationship by anthropogenically driven changes to the environment, including global climate change, may perturb these interactions and may lead to adverse and hard-to-predict consequences for the Earth system.

Aroma volatile compounds from two fresh pineapple varieties in China.

Science.gov (United States)

Zheng, Liang-Yong; Sun, Guang-Ming; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Zhao, Wei-Feng; Wei, Chang-Bin

2012-01-01

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg(-1) and 380.66 μg·kg(-1) in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

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Chang-Bin Wei

2012-06-01

Full Text Available Volatile compounds from two pineapples varieties (Tainong No.4 and No.6 were isolated by headspace solid phase microextraction (HS-SPME and identified and quantified by gas chromatography-mass spectrometry (GC/MS. In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 µg·kg⁻¹ and 380.66 µg·kg⁻¹ in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthiopropanoic acid methyl ester, 3-(methylthiopropanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthiopropanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

Science.gov (United States)

Zheng, Liang-Yong; Sun, Guang-Ming; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Zhao, Wei-Feng; Wei, Chang-Bin

2012-01-01

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg−1 and 380.66 μg·kg−1 in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple. PMID:22837701

Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry.

Science.gov (United States)

Yamamoto, Masayoshi; Baldermann, Susanne; Yoshikawa, Keisuke; Fujita, Akira; Mase, Nobuyuki; Watanabe, Naoharu

2014-01-01

Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings.

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

Science.gov (United States)

Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

2012-08-01

Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added.

Secondary organic aerosol production from pinanediol, a semi-volatile surrogate for first-generation oxidation products of monoterpenes

Science.gov (United States)

Ye, Penglin; Zhao, Yunliang; Chuang, Wayne K.; Robinson, Allen L.; Donahue, Neil M.

2018-05-01

We have investigated the production of secondary organic aerosol (SOA) from pinanediol (PD), a precursor chosen as a semi-volatile surrogate for first-generation oxidation products of monoterpenes. Observations at the CLOUD facility at CERN have shown that oxidation of organic compounds such as PD can be an important contributor to new-particle formation. Here we focus on SOA mass yields and chemical composition from PD photo-oxidation in the CMU smog chamber. To determine the SOA mass yields from this semi-volatile precursor, we had to address partitioning of both the PD and its oxidation products to the chamber walls. After correcting for these losses, we found OA loading dependent SOA mass yields from PD oxidation that ranged between 0.1 and 0.9 for SOA concentrations between 0.02 and 20 µg m-3, these mass yields are 2-3 times larger than typical of much more volatile monoterpenes. The average carbon oxidation state measured with an aerosol mass spectrometer was around -0.7. We modeled the chamber data using a dynamical two-dimensional volatility basis set and found that a significant fraction of the SOA comprises low-volatility organic compounds that could drive new-particle formation and growth, which is consistent with the CLOUD observations.

Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production.

Science.gov (United States)

López-Alvarez, Arnoldo; Díaz-Pérez, Alma Laura; Sosa-Aguirre, Carlos; Macías-Rodríguez, Lourdes; Campos-García, Jesús

2012-05-01

In tequila production, fermentation is an important step. Fermentation determines the ethanol productivity and organoleptic properties of the beverage. In this study, a yeast isolated from native residual agave must was identified as Kluyveromyces marxianus UMPe-1 by 26S rRNA sequencing. This yeast was compared with the baker's yeast Saccharomyces cerevisiae Pan1. Our findings demonstrate that the UMPe-1 yeast was able to support the sugar content of agave must and glucose up to 22% (w/v) and tolerated 10% (v/v) ethanol concentration in the medium with 50% cells survival. Pilot and industrial fermentation of agave must tests showed that the K. marxianus UMPe-1 yeast produced ethanol with yields of 94% and 96% with respect to fermentable sugar content (glucose and fructose, constituting 98%). The S. cerevisiae Pan1 baker's yeast, however, which is commonly used in some tequila factories, showed 76% and 70% yield. At the industrial level, UMPe-1 yeast shows a maximum velocity of fermentable sugar consumption of 2.27g·L(-1)·h(-1) and ethanol production of 1.38g·L(-1)·h(-1), providing 58.78g ethanol·L(-1) at 72h fermentation, which corresponds to 96% yield. In addition, the major and minor volatile compounds in the tequila beverage obtained from UMPe-1 yeast were increased. Importantly, 29 volatile compounds were identified, while the beverage obtained from Pan1-yeast contained fewer compounds and in lower concentrations. The results suggest that the K. marxianus UMPe-1 is a suitable yeast for agave must fermentation, showing high ethanol productivity and increased volatile compound content comparing with a S. cerevisiae baker's yeast used in tequila production. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

Science.gov (United States)

Zhu, Chao-Zhi; Zhao, Jing-Li; Tian, Wei; Liu, Yan-Xia; Li, Miao-Yun; Zhao, Gai-Ming

2018-01-01

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham. Jinhua ham is a well-known traditional Chinese dry-cured meat product. However, the formation of the compounds comprising its special flavor is not well understood. Our results indicate that Maillard reactions occur in Jinhua ham under ripening conditions. This work illustrates the contribution of Maillard reactions to the flavor of Jinhua ham. © 2017 Institute of Food Technologists®.

Analysis of volatile compounds of Malaysian Tualang ( Koompassia ...

African Journals Online (AJOL)

Analysis of volatile compounds of Malaysian Tualang ( Koompassia excelsa ) honey using gas chromatography mass spectrometry. ... Other classes of chemical compounds detected included acids, aldehydes, alcohols, ketones, terpenes, furans and a miscellaneous group. Methanol yielded the highest number of extracted ...

Effect of γ-irradiation on volatile compounds of dried Welsh onion (Allium fistulosum L.)

International Nuclear Information System (INIS)

Gyawali, Rajendra; Seo, Hye-Young; Lee, Hyun-Ju; Song, Hyun-Pa; Kim, Dong-Ho; Byun, Myung-Woo; Kim, Kyong-Su

2006-01-01

The volatile compounds of γ-irradiated dried Welsh onion were isolated by simultaneous distillation-extraction (SDE) technique and then analyzed by gas chromatography-mass spectrometry (GC-MS) along with their non-irradiated counterparts. A total of 35 volatile compounds were identified in non-irradiated and 1 kGy irradiated samples and 36 volatile compounds were identified in 3, 5, 10 and 20 kGy irradiated samples so far belong to chemical classes of acid, alcohol, aldehyde, ester, furan, ketone and S-containing compound. S-containing compounds were detected as major volatile compounds of all experimental samples. Though the content of several compounds was increased after irradiation, content of major S-containing compounds was found to decreased in the process. Application of high-dose irradiation if required for microbial decontamination of dried Welsh onion is feasible as it enhanced the total concentration of volatile compounds by 31.60% and 24.85% at 10 and 20 kGy, respectively

Characterization of volatile production during storage of lettuce (Lactuca sativa) seed.

Science.gov (United States)

Mira, Sara; González-Benito, M Elena; Hill, Lisa M; Walters, Christina

2010-09-01

The duration that seeds stay vigorous during storage is difficult to predict but critical to seed industry and conservation communities. Production of volatile compounds from lettuce seeds during storage was investigated as a non-invasive and early detection method of seed ageing rates. Over 30 volatile compounds were detected from lettuce seeds during storage at 35 degrees C at water contents ranging from 0.03 to 0.09 g H(2)O g(-1) dw. Both qualitative and quantitative differences in volatile composition were noted as a function of water content, and these differences were apparent before signs of deterioration were visible. Seeds stored at high water content (L >or=0.06 g H(2)O g(-1) dw) emitted molecular species indicative of glycolysis (methanol+ethanol), and evidence of peroxidation was apparent subsequent to viability loss. Seeds containing less water (0.03-0.05 g H(2)O g(-1) dw) produced volatiles indicative of peroxidation and survived longer compared with seeds stored under more humid conditions. Production of glycolysis-related by-products correlated strongly with deterioration rate when measured as a function of water content. This correlation may provide a valuable non-invasive means to predict the duration of the early, asymptomatic stage of seed deterioration.

VOLATILE COMPOUNDS IDENTIFIED IN BARBADOS CHERRY ‘BRS-366 JABURÚ’

Directory of Open Access Journals (Sweden)

Y. M. Garcia

2016-07-01

Full Text Available In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE. The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS. Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB, 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS 50/30 m and polyacrylate (PA 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix

International Nuclear Information System (INIS)

Shim, Sung-Lye; Hwang, In-Min; Ryu, Keun-Young; Jung, Min-Seok; Seo, Hye-young; Kim, Hee-Yeon; Song, Hyun-Pa; Kim, Jae-Hun; Lee, Ju-Woon; Byun, Myung-Woo; Kwon, Joong-Ho; Kim, Kyong-Su

2009-01-01

A study was carried out to find the effect of γ-irradiation on contents of volatile compounds from medicinal herb, Paeoniae Radix (Paenia albiflora Pallas var. trichocarpa Bunge). The volatile compounds of control, 1, 3, 5 and 10 kGy irradiated samples were extracted by simultaneous steam distillation and extraction (SDE) method and analyzed by gas chromatograph-mass spectrometer. The major volatile compounds were paeonol, (E)-carveol, (E,E)-2,4-octadienal, methyl salicylate, myrtanol and eugenol acetate. Volatile compounds belonging to chemical classes of acids, alcohols, aldehydes, esters, hydrocarbons and miscellaneous were identified in all experimental samples. The types of volatile compounds in irradiated samples were similar to those of non-irradiated sample and the concentrations of these compounds differed between treatments. 1,3-Bis (1,1-dimethylethyl)-benzene was identified by using the selected ion monitoring (GC/MS-SIM) mode. The concentration of this compound increased with the increase of irradiation dose level. These results suggest that it could be used as the base data for the effect of γ-irradiation on medicinal herb.

Effect of {gamma}-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix

Energy Technology Data Exchange (ETDEWEB)

Shim, Sung-Lye; Hwang, In-Min; Ryu, Keun-Young; Jung, Min-Seok [Department of Food and Nutrition, Chosun University (Korea, Republic of); Seo, Hye-young [Korea Food Research Institute (Korea, Republic of); Kim, Hee-Yeon [Korea Food and Drug Administration (Korea, Republic of); Song, Hyun-Pa; Kim, Jae-Hun; Lee, Ju-Woon; Byun, Myung-Woo [Advanced Radiation Technology Institute, KAERI, Jeongeup 580-185 (Korea, Republic of); Kwon, Joong-Ho [Department of Food Science and Technology, Kyungpook National University (Korea, Republic of); Kim, Kyong-Su [Korea Food Research Institute (Korea, Republic of)], E-mail: kskim@chosun.ac.kr

2009-07-15

A study was carried out to find the effect of {gamma}-irradiation on contents of volatile compounds from medicinal herb, Paeoniae Radix (Paenia albiflora Pallas var. trichocarpa Bunge). The volatile compounds of control, 1, 3, 5 and 10 kGy irradiated samples were extracted by simultaneous steam distillation and extraction (SDE) method and analyzed by gas chromatograph-mass spectrometer. The major volatile compounds were paeonol, (E)-carveol, (E,E)-2,4-octadienal, methyl salicylate, myrtanol and eugenol acetate. Volatile compounds belonging to chemical classes of acids, alcohols, aldehydes, esters, hydrocarbons and miscellaneous were identified in all experimental samples. The types of volatile compounds in irradiated samples were similar to those of non-irradiated sample and the concentrations of these compounds differed between treatments. 1,3-Bis (1,1-dimethylethyl)-benzene was identified by using the selected ion monitoring (GC/MS-SIM) mode. The concentration of this compound increased with the increase of irradiation dose level. These results suggest that it could be used as the base data for the effect of {gamma}-irradiation on medicinal herb.

Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature.

Science.gov (United States)

Nor Qhairul Izzreen, M N; Hansen, Se S; Petersen, Mikael A

2016-11-01

The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated to optimum bread height for each treatment. The volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In all crust samples 28 volatile compounds out of 58 compounds were identified and the other 30 compounds were tentatively identified. Higher fermentation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-vinylpyrazine, 3-hydroxy-2-butanone, 3-(methylsulfanyl)-propanal, and 5-methyl-2-furancarboxaldehyde whereas at lower temperature (8°C) the formation of 2- and 3-methylbutanal was favored. Higher levels of yeast promoted the formation of 3-methyl-1-butanol, 2-methyl-1-propanol and 3-(methylsulfanyl)-propanal, whereas hexanal was promoted in the crust fermented with lower yeast level. Copyright © 2016 Elsevier Ltd. All rights reserved.

Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.

Science.gov (United States)

Aprea, Eugenio; Romano, Andrea; Betta, Emanuela; Biasioli, Franco; Cappellin, Luca; Fanti, Marco; Gasperi, Flavia

2015-01-01

Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques. Copyright © 2015 John Wiley & Sons, Ltd.

Contribution of low vapor pressure-volatile organic compounds (LVP-VOCs) from consumer products to ozone formation in urban atmospheres

Science.gov (United States)

Shin, Hyeong-Moo; McKone, Thomas E.; Bennett, Deborah H.

2015-05-01

Because recent laboratory testing indicates that some low vapor pressure-volatile organic compounds (LVP-VOC) solvents readily evaporate at ambient conditions, LVP-VOCs used in some consumer product formulations may contribute to ozone formation. The goal of this study is to determine the fraction of LVP-VOCs available for ozone formation from the use of consumer products for two hypothetical emissions. This study calculates and compares the fraction of consumed product available for ozone formation as a result of (a) volatilization to air during use and (b) down-the-drain disposal. The study also investigates the impact of different modes of releases on the overall fraction available in ambient air for ozone formation. For the portion of the LVP-VOCs volatilized to air during use, we applied a multi-compartment mass-balance model to track the fate of emitted LVP-VOCs in a multimedia urban environment. For the portion of the LVP-VOCs disposed down the drain, we used a wastewater treatment plant (WWTP) fate model to predict the emission rates of LVP-VOCs to ambient air at WWTPs or at the discharge zone of the facilities and then used these results as emissions in the multimedia urban environment model. In a WWTP, the LVP-VOCs selected in this study are primarily either biodegraded or removed via sorption to sludge depending on the magnitude of the biodegradation half-life and the octanol-water partition coefficient. Less than 0.2% of the LVP-VOCs disposed down the drain are available for ozone formation. In contrast, when the LVP-VOC in a consumer product is volatilized from the surface to which it has been applied, greater than 90% is available for photochemical reactions either at the source location or in the downwind areas. Comparing results from these two modes of releases allows us to understand the importance of determining the fraction of LVP-VOCs volatilized versus disposed down the drain when the product is used by consumers. The results from this study

Volatile Compounds and Sensory Evaluation of Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

Directory of Open Access Journals (Sweden)

Emil Racolța

2014-11-01

Full Text Available The known confectionery spreadable cream product category includes well-known cocoa - hazelnut pastes as well as peanut butter, products that became very popular in the last decades due to their pleasant taste and ease of eating. However, health constraints appeared both hazelnut and peanut are food allergens, while cocoa excites central nervous system (CNS and on everyday consumption causes dependence. The aim of this work was to characterize the aroma and sensory of an innovative product that belongs to the same confectionery spreadable cream product category. Six spreadable cream prototypes were produced by using sugar, roasted sunflower kernel, carob or cocoa powder, palm or coconut fat and, lecithin. The obtained samples were firstly analyzed by using the nine point hedonic scale test. The volatile compounds profile analysis (“In Tube Extraction”- GC-MS was performed on the best samples (in terms of sensory containing cocoa or carob powder, as well as a control. The main volatile compound of all three samples was pinene (42-51% which is a characteristic flavor of turpentine, wood. Acetophenone instead (20-25% gives flavors of almond, floral, sweetish. Benzaldehyde (8.11-9.73% is characteristic for almond flavor with hints of caramel. The study revealed that the analyzed spreadable creams have similar volatile profiles, even if carob and cocoa powder showed different volatile compounds profiles, with the major compound for both being Propanoic acid, 2-methyl. Thus, with similar taste to cocoa sample, carob-sunflower spreadable cream is an alternative that not include ingredients with allergic potential or CNS stimulants. 

Symptoms of mothers and infants related to total volatile organic compounds in household products.

Science.gov (United States)

Farrow, Alexandra; Taylor, Hazel; Northstone, Kate; Golding, Jean

2003-10-01

The authors sought to determine whether reported symptoms of mothers and infants were associated significantly with the use of household products that raised indoor levels of total volatile organic compounds (TVOCs). Data collected from 170 homes within the Avon Longitudinal Study of Parents and Children (ALSPAC: a large birth cohort of more than 10,000) had determined which household products were associated with the highest levels of TVOCs. The latter data were collected over a period that approximated 6 mo of pregnancy and the infants' first 6 mo of life. This paper presents (a) the mothers' self-reports of the use of these products in their homes and (b) self-reported medical symptoms of mothers and infants postnatally. Higher TVOC levels were associated with air freshener and aerosol use. Infant diarrhea and earache were statistically significantly associated with air freshener use, and diarrhea and vomiting were significantly associated with aerosol use. Headache experienced by mothers 8 mo after birth was significantly associated with the use of air fresheners and aerosols; maternal depression was significantly associated with the use of air fresheners. The results of the study suggest a link between the use of products that raise indoor levels of TVOCs and an increased risk of certain symptoms among infants and their mothers.

Rapid analytical extraction of volatile fermentation products

Energy Technology Data Exchange (ETDEWEB)

Jansen, N B; Flickinger, M C; Tsao, G T

1979-10-01

With renewed interest in production of liquid fuels and chemical feedstocks from carbohydrates, numerous authors have utilized gas-liquid chromatography (GC) for quantification of volatile products. Poor separation and short column life will result if residual sugars present in the medium are not separated from the volatile compounds before injection. In our current investigation of 2,3-butanediol production from xylose, we have developed a rapid GC assay for 2,3-butanediol, acetyl methyl carbinol (acetoin), 2,3-butanedione (diacetyl), and ethanol. This method extracts the fermentation products at high pH from residual xylose before injection into the GC. This routine is a modification of the method of Kolfenbach et al. and is more rapid than the method of separation of diacetyl and acetoin from carbohydrates by distillation reported by Gupta et al. Their erroneous reports of yields of 640 mg diacetyl + acetoin/g sugar are 30% higher than the theoretical maximum for Enterobacter cloacae (ATCC 27613) and points out the need for a reliable, accurate assay for these products.

Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry

Directory of Open Access Journals (Sweden)

Masayoshi Yamamoto

2014-01-01

Full Text Available Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS, has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera, Tokushima (Ulva prolifera, and Ehime prefecture (Ulva linza. Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera and Tokushima prefecture (Ulva prolifera. Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum. Multivariant statistical analysis (PCA enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings.

Volatile organic compounds in emissions from brown-coal-fired residential stoves

International Nuclear Information System (INIS)

Engewald, W.; Knobloch, T.; Efer, J.

1993-01-01

Volatile organic compounds were determined in stack-gas emissions from the residential burning of brown-coal briquets using adsorptive enrichment on hydrophobic adsorbents, thermal desorption and capillary-gas chromatographic analysis. 152 compounds were identified and quantified. Quantitative emission factors of the identified individual compounds were determined in relation to the amount of the fuel used. These factors permit assessment of the pollution of the city of Leipzig with volatile organic compounds resulting from the burning of indigenous lignite. (orig.) [de

Head Space Solid Phase Micro-Extraction (HS - SPME of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636

Directory of Open Access Journals (Sweden)

Eunice Valduga

2010-12-01

Full Text Available The aim of the present study was the assessment of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636 using methyl and ethyl ricinoleate, ricinoleic acid and castor oil as precursors. The analysis of the volatile organic compounds was carried out using Head Space Solid Phase Micro-Extraction (HS - SPME. Factorial experimental design was used for investigating extraction conditions, verifying stirring rate (0-400 rpm, temperature (25-60 ºC, extraction time (10-30 minutes, and sample volume (2-3 mL. The identification of volatile organic compounds was carried out by Gas Chromatography with Mass Spectrum Detector (GC/MSD. The conditions that resulted in maximum extraction were: 60 ºC, 10 minutes extraction, no stirring, sample volume of 2.0 mL, and addition of saturated KCl (1:10 v/v. In the bio-production of volatile organic compounds the effect of stirring rate (120-200 rpm, temperature (23-33 ºC, pH (4.0-8.0, precursor concentration (0.02-0.1%, mannitol (0-6%, and asparagine concentration (0-0.2% was investigated. The bio-production at 28 ºC, 160 rpm, pH 6,0 and with the addition of 0.02% ricinoleic acid to the medium yielded the highest production of VOCs, identified as 1,4-butanediol, 1,2,2-trimethylciclopropilamine, beta-ionone; 2,3-butanodione, pentanal, tetradecane, 2-isononenal, 4-octen-3-one, propanoic acid, and octadecane.

Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests.

Science.gov (United States)

Yang, Kai-Min; Cheng, Ming-Ching; Chen, Chih-Wei; Tseng, Chin-Yin; Lin, Li-Yun; Chiang, Po-Yuan

2017-02-01

Algae oil and fish oil are n-3 PUFA mainstream commercial products. The various sources for the stability of n-3 PUFA oxidation are influenced by the fatty acid composition, extraction and refined processing. In this study, the oil stability index (OSI) occurs within 2.3 to 7.6 hours with three different n-3 PUFA rich oil. To set the OSI in the Rancimat test as the oil stability limit and observed various degrees of oxidation (0, 25, 50, 75, 100 and 125%). The volatile oxidation compounds were analyzed via headspace-solid phase microextraction (HS-SPME) and GC/MS. We detected 51 volatile compound variations during the oxidation, which were composed of aldehydes, hydrocarbons, cyclic compounds, alcohols, benzene compounds, ketones, furans, ester and pyrrolidine. The off-flavor characteristics can be strongly influenced by the synergy effects of volatile oxidation compounds. Chemometric analysis (PCA and AHC) was applied to identify the sensitive oxidation marker compounds, which included a (E,E)-2,4-heptadienal appropriate marker, via lipid oxidation in the n-3 PUFA rich oil.

A dynamic two-dimensional system for measuring volatile organic compound volatilization and movement in soils.

Science.gov (United States)

Allaire, S E; Yates, S R; Ernst, F F; Gan, J

2002-01-01

There is an important need to develop instrumentation that allows better understanding of atmospheric emission of toxic volatile compounds associated with soil management. For this purpose, chemical movement and distribution in the soil profile should be simultaneously monitored with its volatilization. A two-dimensional rectangular soil column was constructed and a dynamic sequential volatilization flux chamber was attached to the top of the column. The flux chamber was connected through a manifold valve to a gas chromatograph (GC) for real-time concentration measurement. Gas distribution in the soil profile was sampled with gas-tight syringes at selected times and analyzed with a GC. A pressure transducer was connected to a scanivalve to automatically measure the pressure distribution in the gas phase of the soil profile. The system application was demonstrated by packing the column with a sandy loam in a symmetrical bed-furrow system. A 5-h furrow irrigation was started 24 h after the injection of a soil fumigant, propargyl bromide (3-bromo-1-propyne; 3BP). The experience showed the importance of measuring lateral volatilization variability, pressure distribution in the gas phase, chemical distribution between the different phases (liquid, gas, and sorbed), and the effect of irrigation on the volatilization. Gas movement, volatilization, water infiltration, and distribution of degradation product (Br-) were symmetric around the bed within 10%. The system saves labor cost and time. This versatile system can be modified and used to compare management practices, estimate concentration-time indexes for pest control, study chemical movement, degradation, and emissions, and test mathematical models.

The effects of diet and breed on the volatile compounds of cooked lamb.

Science.gov (United States)

Elmore, J S; Mottram, D S; Enser, M; Wood, J D

2000-06-01

The effect of varying the n-3 polyunsaturated fatty acid (PUFA) composition of lamb muscle on the formation of aroma volatiles during cooking has been examined. The meat was obtained from four groups of Suffolk and Soay lambs fed different supplementary fats: a palm-oil based control; bruised whole linseed, which increased muscle levels of α-linolenic acid (C18:3 n-3); fish oil, which increased eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3); and equal quantities of linseed and fish oil (fat basis). Higher quantities of lipid oxidation products were found in the aroma volatiles of lamb muscle from animals fed fish oil, compared to the control. In particular, unsaturated aldehydes, unsaturated hydrocarbons and alkylfurans increased up to fourfold. These compounds derived from the autoxidation of PUFAs during cooking. Although some of these volatiles were increased in meat from animals fed the linseed supplement, the effect was not as great as with the fish oil fed lambs. Levels of volatiles derived from the Maillard reaction, such as pyrazines and sulfur compounds, were up to four times higher in Soays than Suffolks.

Description, Properties, and Degradation of Selected Volatile Organic Compounds Detected in Ground Water--A Review of Selected Literature

Science.gov (United States)

Lawrence, Stephen J.

2006-01-01

This report provides abridged information describing the most salient properties and biodegradation of 27 chlorinated volatile organic compounds detected during ground-water studies in the United States. This information is condensed from an extensive list of reports, papers, and literature published by the U.S. Government, various State governments, and peer-reviewed journals. The list includes literature reviews, compilations, and summaries describing volatile organic compounds in ground water. This report cross-references common names and synonyms associated with volatile organic compounds with the naming conventions supported by the International Union of Pure and Applied Chemistry. In addition, the report describes basic physical characteristics of those compounds such as Henry's Law constant, water solubility, density, octanol-water partition (log Kow), and organic carbon partition (log Koc) coefficients. Descriptions and illustrations are provided for natural and laboratory biodegradation rates, chemical by-products, and degradation pathways.

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

International Nuclear Information System (INIS)

Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

2012-01-01

Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC–MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added. - Highlights: ► Garlic and red wine were added to ground beef and irradiated at 5 kGy in the presence of charcoal pack. ► When the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly and it affected sensory score. ► Thus, addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation. ► This effect was consistent when additives, such as garlic and red wine, were added into ground beef.

Characterisation of selected volatile organic compounds in ...

African Journals Online (AJOL)

kshale

2013-05-15

May 15, 2013 ... have entered the commercial market, both in rural areas ... nation of volatile compounds include: gas chromate- graphy (GC) ... prior to the actual analysis, various extraction methods ..... traditional and industrial 'orujo' spirits.

Total volatile organic compounds (TVOC) in indoor air quality investigations

DEFF Research Database (Denmark)

Mølhave, L.; Clausen, Geo; Berglund, B.

1997-01-01

The amount of volatile organic compounds (VOCs) in indoor air, usually called TVOC (total volatile organic compounds), has been measured using different definitions and techniques which yield different results. This report recommends a definition of TVOC referring to a specified range of VOCs...... for characterizing indoor pollution and for improving source control as required from the points of view of health, comfort, energy efficiency and sustainability. (C) Indoor Air (1997)....

Development of volatile compounds in processed cheese during storage

DEFF Research Database (Denmark)

Sunesen, Lars Oddershede; Lund, Pia; Sørensen, J.

2002-01-01

The purpose of this work teas to study tire impact of storage conditions, such as light and temperature, on the development of volatile compounds to processed cheese. Cheese in glass containers was stored at 5, 20 or 37 degreesC in light or darkness for up to 1 yr. Dynamic headspace and gas...... chromatography/mass spectrometry leas used for quantifying 28 volatile organic compounds at eight stages during tree storage period. Through principal component analysis, three important storage parameters could be identified. Principal components 1, 2 and 3 reflected storage tinge, conditions of light...

Inventory of volatile organic compound emissions in Finland, 1985

International Nuclear Information System (INIS)

Mroueh, U.M.

1988-01-01

The aim of the study was to compile an inventory of the emissions of volatile organic compounds in Finland for the year 1985. The report was prepared for the ECE Task Force on Emissions of Volatile Organic Compounds from Stationary Sources according to the classification given by the Task Force. It considers anthropogenic as well as natural sources. Mobile sources are excluded. The quantities as well as the main components are listed, as far as possible. The values given exclude methane which according to the present understanding is regarded as unreactive

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

Science.gov (United States)

Dan, Tong; Wang, Dan; Wu, Shimei; Jin, Rulin; Ren, Weiyi; Sun, Tiansong

2017-09-29

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000) of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Directory of Open Access Journals (Sweden)

Tong Dan

2017-09-01

Full Text Available Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000 of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

Emission index for evaluation of volatile organic compounds emitted from tomato plants in greenhouses

NARCIS (Netherlands)

Takayama, K.; Jansen, R.M.C.; Henten, van E.J.; Verstappen, F.W.A.; Bouwmeester, H.J.; Nishina, H.

2012-01-01

Measurement of volatile organic compounds (VOCs) emitted by plants allows us to monitor plant health status without touching the plant. To bring this technique a step further towards a practical plant diagnosis technique for greenhouse crop production, we have defined a numerical index named

Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

DEFF Research Database (Denmark)

Starr, Gerrard

as cooked wheat grain, flour porridge and for eight of these varieties, baked bread. Descriptors for odours of cocoa, oat porridge and øllebrød1) and flavours of sweet, bitter, oat porridge and øllebrød1) were common to all three wheat products. Wheat porridge shared 6 odour and 10 flavour descriptors...... be connected. This Ph. D. project aims to study sensory attributes and volatile compounds of wheat and its products in order to investigate variations between wheat species, landraces and modern varieties and to reveal their impact on bread odours and flavours. Furthermore to examine whether bread could......) were used to analyse sensory and GC-MS data. Differences in odours and flavours were found in all wheat products. Variation also occurred between volatile peak-areas of wheat grain- and bread samples. Twenty four selected wheat species, landraces and varieties were evaluated by trained sensory panels...

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

Science.gov (United States)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-10-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

International Nuclear Information System (INIS)

Feng, Xi; Ahn, Dong Uk

2016-01-01

Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. - Highlights: • Irradiation had little effects on lipid oxidation of ready-to-eat cured turkey. • 4.5 kGy irradiation increased protein oxidation. • Irradiated samples were isolated due to Strecker/radiolytic degradation products. • 1.5 kGy irradiation had limited effects on the volatile profile of turkey sausages. • Dimethyl disulfide can be used as a potential marker for irradiated meat products.

Agricultural management, season and trace elements effects on volatile oil production from Melissa officinalis L. (Lemon balm)

International Nuclear Information System (INIS)

Sussa, Fabio Vitorio; Duarte, Celina Lopes; Silva, Paulo Sergio Cardoso da; Furlan, Marcos Roberto

2016-01-01

The objective of this study was to provide information about organic and mineral fertilization, season and trace elements effects on volatile oil production by the species Melissa officinalis. Elemental concentration was determined by instrumental neutron activation analysis and atomic absorption spectrometry. The volatile oil was extracted by hydrodistillation and analyzed by gas chromatography coupled to a mass spectrometer. The elemental content and the main compounds vary according to agricultural management and season. The results indicate that the production of volatile oil main compounds from M. officinalis is correlated with the concentrations of Na, Co, Rb, Cd, Cs, La, Sm and Hf. (author)

Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents

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Adriane B. P. Medeiros

2006-01-01

Full Text Available Volatile compounds with fruity characteristics were produced by Ceratocystis fimbriata in two different bioreactors: columns (laboratory scale and horizontal drum (semi-pilot scale. Coffee husk was used as substrate for the production of volatile compounds by solid-state fermentation. The production of volatile compounds was significantly higher when horizontal drum bioreactor was used than when column bioreactors were used. These results showed that this model of bioreactor presents good perspectives for scale-up and application in an industrial production. Headspace analysis of the solid-state culture detected twelve compounds, among them: ethanol, acetaldehyde, ethyl acetate, ethyl propionate, and isoamyl acetate. Ethyl acetate was the predominant product in the headspace (28.55 µmol/L/g of initial dry matter. Activated carbon, Tenax-TA, and Amberlite XAD-2 were tested to perform the recovery of the compounds. The adsorbent columns were connected to the column-type bioreactor. All compounds present in the headspace of the columns were adsorbed in Amberlite XAD-2. With Tenax-TA, acetaldehyde was adsorbed in higher concentrations. However, the recovery found by using the activated carbon was very low.

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

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Carlos Sanz

2018-04-01

Full Text Available Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain, by means of the headspace solid-phase microextraction/gas chromatography–mass spectrometry–flame ionization detection (HS-SPME/GC-MS-FID. The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

Polycyclic aromatic hydrocarbons and volatile organic compounds in biochar and biochar-amended soil: A review

Science.gov (United States)

Residual pollutants including polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs), and carbon(aceous) nanoparticles are inevitably generated during the pyrolysis of waste biomass, and remain on the solid co-product called biochar. Such pollutants could have adverse effects on ...

Headspace Analysis of Volatile Compounds Coupled to Chemometrics in Leaves from the Magnoliaceae Family

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Mohamed A. Farag

2015-01-01

Full Text Available Headspace volatile analysis has been used for volatiles profiling in leaves of 4 Magnolia species with a total of 75 compounds were identified. Monterpene hydrocarbons dominated the volatile blend of M. calophylla (86%, M. acuminata (78%, M. virginiana (70% and M. grandiflora (47% with b -pinene and b -ocimene occurring in the largest amounts, whereas sesquiterpenes were the most abundant compounds in M. grandiflora (39%. High levels of oxygenated compounds were only found in M. virginiana volatile blend (11.4% with 2-phenylethyl alcohol as major component. Hierarchical cluster analysis performed on volatiles content revealed the close relationship between M. acuminata and M. calophylla.

Effects of stress hormones on the production of volatile sulfur compounds by periodontopathogenic bacteria

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Caroline Morini Calil

2014-06-01

Full Text Available Little is known about the effects of stress hormones on the etiologic agents of halitosis. Thus, the aim of this study was to evaluate in vitro the effects of adrenaline (ADR, noradrenaline (NA and cortisol (CORT on bacteria that produce volatile sulfur compounds (VSC, the major gases responsible for bad breath. Cultures of Fusobacterium nucleatum (Fn, Porphyromonas endodontalis (Pe, Prevotella intermedia (Pi and Porphyromonas gingivalis (Pg were exposed to 50 µM ADR, NA and CORT or equivalent volumes of sterile water as controls for 12 and 24 h. Growth was evaluated based on absorbance at 660 nm. Portable gas chromatography was used to measure VSC concentrations. Kruskal-Wallis and the Dunn post-hoc test were used to compare the groups. For Fn, ADR, NA and CORT significantly reduced bacterial growth after 12 h and 24 h (p 0.05. In the Pi cultures, ADR, NA and CORT increased H2S (p < 0.05. Catecholamines and cortisol can interfere with growth and H2S production of sub-gingival species in vitro. This process appears to be complex and supports the association between stress and the production of VSC.

Oceanic Emissions and Atmospheric Depositions of Volatile Organic Compounds

Science.gov (United States)

Yang, M.; Blomquist, B.; Beale, R.; Nightingale, P. D.; Liss, P. S.

2015-12-01

Atmospheric volatile organic compounds (VOCs) affect the tropospheric oxidative capacity due to their ubiquitous abundance and relatively high reactivity towards the hydroxyal radical. Over the ocean and away from terrestrial emission sources, oxygenated volatile organic compounds (OVOCs) make up a large fraction of VOCs as airmasses age and become more oxidized. In addition to being produced or destroyed in the marine atmosphere, OVOCs can also be emitted from or deposited to the surface ocean. Here we first present direct air-sea flux measurements of three of the most abundant OVOCs - methanol, acetone, and acetaldehyde, by the eddy covariance technique from two cruises in the Atlantic: the Atlantic Meridional Transect in 2012 and the High Wind Gas Exchange Study in 2013. The OVOC mixing ratios were quantified by a high resolution proton-reaction-transfer mass spectrometer with isotopically labeled standards and their air-sea (net) fluxes were derived from the eddy covariance technique. Net methanol flux was consistently from the atmosphere to the surface ocean, while acetone varied from supersaturation (emission) in the subtropics to undersaturation (deposition) in the higher latitudes of the North Atlantic. The net air-sea flux of acetaldehyde is near zero through out the Atlantic despite the apparent supersaturation of this compound in the surface ocean. Knowing the dissolved concentrations and in situ production rates of these compounds in seawater, we then estimate their bulk atmospheric depositions and oceanic emissions. Lastly, we summarize the state of knowledge on the air-sea transport of a number of organic gasses, and postulate the magnitude and environmental impact of total organic carbon transfer between the ocean and the atmosphere.

Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat

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A. Di Luccia

2010-02-01

Full Text Available Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS. The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed.

Analysis of volatile compounds by open-air ionization mass spectrometry.

Science.gov (United States)

Meher, Anil Kumar; Chen, Yu-Chie

2017-05-08

This study demonstrates a simple method for rapid and in situ identification of volatile and endogenous compounds in culinary spice samples through mass spectrometry (MS). This method only requires a holder for solid spice sample (2-3 mm) that is placed close to a mass spectrometer inlet, which is applied with a high voltage. Volatile species responsible for the aroma of the spice samples can be readily detected by the mass spectrometer. Sample pretreatment is not required prior to MS analysis, and no solvent was used during MS analysis. The high voltage applied to the inlet of the mass spectrometer induces the ionization of volatile compounds released from the solid spice samples. Furthermore, moisture in the air also contributes to the ionization of volatile compounds. Dried spices including cinnamon and cloves are used as the model sample to demonstrate this straightforward MS analysis, which can be completed within few seconds. Furthermore, we also demonstrate the suitability of the current method for rapid screening of cinnamon quality through detection of the presence of a hepatotoxic agent, i.e. coumarin. Copyright © 2017 Elsevier B.V. All rights reserved.

Recovery of wine volatile compounds during the vinification

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Encarnación Gómez-Plaza

1993-09-01

Full Text Available During the fermentation of grape sugars there is a formation of CO2, which escapes along with other volatile compounds being formed during the fermentation. To determine these lost main compounds, we placed an experimental system in a winery, which consisted in a cold trap connected to the exit of the fermentation tanks.

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis).

Science.gov (United States)

Temiz, Hasan; Tarakçı, Zekai

2017-03-01

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n -octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.

Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network.

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Skjevrak, Ingun; Lund, Vidar; Ormerod, Kari; Herikstad, Hallgeir

2005-10-01

The objective of this work was investigation of volatile organic compounds (VOC) in natural biofilm inside polyethylene (HDPE) pipelines at continuously flowing water. VOC in biofilm may contribute to off-flavour episodes in drinking water. The pipelines were supplied with raw lake water and treated water from the distribution network. Biofilm was established at test sites located at two different drinking water distribution networks and their raw water sources. A whole range of volatile compounds were identified in the biofilm, including compounds frequently associated with cyanobacteria and algae, such as ectocarpene, dictyopterene A and C', geosmin, beta-ionone and 6-methyl-5-hepten-2-one. In addition, volatile amines, dimethyldisulphide and 2-nonanone, presumably originating from microorganisms growing in the biofilm, were identified. C8-compounds such as 1-octen-3-one and 3-octanone were believed to be products from microfungi in the biofilm. Degradation products from antioxidants such as Irgafos 168, Irganox 1010 and Irganox 1076 used in HDPE pipes, corresponding to 2,4-di-tert-butylphenol and 2,6-di-tert-butylbenzoquinone, were present in the biofilm.

Fungal volatile compounds induce production of the secondary metabolite Sodorifen in Serratia plymuthica PRI-2C

NARCIS (Netherlands)

Schmidt, R.L.; de Jager, V.C.L.; Zühlke, D.; Wolff, C.; Bernhardt, J.; Cankar, Katarina; Beekwilder, J.; van Ijcken, W.; Sleutels, Frank; De Boer, W.; Riedel, K.; Garbeva, P.V.

2017-01-01

The ability of bacteria and fungi to communicate with each other is a remarkable aspect of the microbial world. It is recognized that volatile organic compounds (VOCs) act as communication signals, however the molecular responses by bacteria to fungal VOCs remain unknown. Here we perform

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca

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Narciza Maria de Oliveira ARCANJO

2015-01-01

Full Text Available AbstractBrazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.

Characterization of volatile aroma compounds in different brewing barley cultivars.

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Dong, Liang; Hou, Yingmin; Li, Feng; Piao, Yongzhe; Zhang, Xiao; Zhang, Xiaoyu; Li, Cheng; Zhao, Changxin

2015-03-30

Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley. The objectives of this research were to study volatile profiles and to characterize odor-active compounds of brewing barley in order to determine the variability of the aroma composition among different brewing barley cultivars. Forty-one volatiles comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds and furans were identified using solid phase microextraction combined with gas chromatography/mass spectrometry, among which aldehydes, alcohols and ketones were quantitatively in greatest abundance. Quantitative measurements performed by means of solvent extraction and calculation of odor activity values revealed that acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, heptanal, octanal, nonanal, 3-methyl-1-butanol, cyclopentanol, 2,3-butanedione, 2,3-pentanedione, 2-heptanone, acetic acid, ethyl acetate, 2-pentylfuran and benzeneacetaldehyde, whose concentrations exceeded their odor thresholds, could be considered as odor-active compounds of brewing barley. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the concentrations of aroma compounds enabled good differentiation of most barley cultivars. © 2014 Society of Chemical Industry.

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Ahn, D.U.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2001-04-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments.

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

International Nuclear Information System (INIS)

Jo, Cheorun; Ahn, D.U.; Byun, M.W.

2001-01-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments

Fungal volatile compounds induce production of the secondary metabolite Sodorifen in Serratia plymuthica PRI-2C

NARCIS (Netherlands)

Schmidt, R. (Ruth); V. de Jager (Victor); Zühlke, D. (Daniela); Wolff, C. (Christian); J. Bernhardt (Jörg); Cankar, K. (Katarina); Beekwilder, J. (Jules); W.F.J. van IJcken (Wilfred); F. Sleutels (Frank); De Boer, W. (Wietse); Riedel, K. (Katharina); Garbeva, P. (Paolina)

2017-01-01

textabstractThe ability of bacteria and fungi to communicate with each other is a remarkable aspect of the microbial world. It is recognized that volatile organic compounds (VOCs) act as communication signals, however the molecular responses by bacteria to fungal VOCs remain unknown. Here we perform

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms.

Science.gov (United States)

Tian, Yuting; Zhao, Yingting; Huang, Jijun; Zeng, Hongliang; Zheng, Baodong

2016-04-15

Various drying methods play important roles in the preservation of foods. However, how the different drying methods affect the quality of some foods is not clear. This paper evaluates the effects of hot air, vacuum, microwave, and microwave vacuum drying techniques on important qualities and volatile compounds of whole shiitake (Lentinus edodes) mushrooms. These four drying methods resulted in a significantly (pdried products. Microwave vacuum drying helped to maintain larger amounts of taste-active amino acids, and improved nutrient retention and color attributes. Furthermore, the uniform honeycomb network created by microwave vacuum drying along with a less collapsed structure of dried samples can be used to explain the observed high rehydration ratio. Therefore, microwave vacuum drying should be a potential method for obtaining high-quality dried mushrooms. Copyright © 2015 Elsevier Ltd. All rights reserved.

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

Science.gov (United States)

Dan, Tong; Jin, Rulin; Ren, Weiyi; Li, Ting; Chen, Haiyan; Sun, Tiansong

2018-04-11

The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL), and a relatively high pH (4.4), viscosity (834.33 mPa·s), and water holding capacity (40.85%) during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus , which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.

Science.gov (United States)

Cejudo-Bastante, María J; Durán-Guerrero, Enrique; Natera-Marín, Ramón; Castro-Mejías, Remedios; García-Barroso, Carmelo

2013-04-01

Nineteen commercially available aromatised vinegars, which were representative of this type of product, were tested to ascertain their phenolic and volatile composition and antioxidant activity. The aromatised vinegars came from different raw materials such as fruits, spices, herbs and vegetables. The antioxidant activity was determined by means of photochemiluminescence, phenolic profile by using ultra performance liquid chromatography with ultraviolet detection, and the volatile composition was determined by using stir bar sorptive extraction-gas chromatography-mass spectrometry. Nine polyphenolic compounds and 141 volatile compounds were identified. Vinegar aromatised with black truffle and rosemary obtained the highest values of antioxidant activity, followed by those aromatised with lemon, tarragon, aromatic herbs and vegetables. Antioxidant activity was highly correlated with the presence of trans-p-coutaric acid, trans-caftaric acid, 5-hydroxy-methylfurfural and furfural. Moreover, (Z)-3-hexen-1-ol was exclusive to the vinegar aromatised with tarragon, while p-menth-1,8-ol, dimethyl styrene, 4-methyl acetophenone and nootkatone were only found in vinegar aromatised with lemon. On the basis of the results from the cluster analysis of cases, it can be concluded that the grouping responds more to the trademark of each vinegar than to the raw material. © 2012 Society of Chemical Industry.

Microbial production of volatile sulphur compounds in the large intestine of pigs fed two different diets.

Science.gov (United States)

Poulsen, H V; Jensen, B B; Finster, K; Spence, C; Whitehead, T R; Cotta, M A; Canibe, N

2012-07-01

  To investigate the production of volatile sulphur compounds (VSC) in the segments of the large intestine of pigs and to assess the impact of diet on this production.   Pigs were fed two diets based on either wheat and barley (STD) or wheat and dried distillers grains with solubles (DDGS). Net production of VSC and potential sulphate reduction rate (SRR) (sulphate saturated) along the large intestine were determined by means of in vitro incubations. The net production rate of hydrogen sulphide and potential SRR increased from caecum towards distal colon and were significantly higher in the STD group. Conversely, the net methanethiol production rate was significantly higher in the DDGS group, while no difference was observed for dimethyl sulphide. The number of sulphate-reducing bacteria and total bacteria were determined by quantitative PCR and showed a significant increase along the large intestine, whereas no diet-related differences were observed.   VSC net production varies widely throughout the large intestine of pigs and the microbial processes involved in this production can be affected by diet.   This first report on intestinal production of all VSC shows both spatial and dietary effects, which are relevant to both bowel disease- and odour mitigation research. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

Volatile organic compounds and oxides of nitrogen. Further emission reductions

Energy Technology Data Exchange (ETDEWEB)

Froste, H [comp.

1997-12-31

This report presents the current status in relation to achievement of the Swedish Environmental target set by Parliament to reduce emission of volatile organic compounds by 50 per cent between 1988 and 2000. It also instructed the Agency to formulate proposed measures to achieve a 50 per cent reduction of emission of nitrogen oxides between 1985 and 2005. The report presents an overall account of emission trends for volatile organic compounds (from all sectors) and nitrogen oxides (from the industry sector) and steps proposed to achieve further emission reductions. 43 refs

Volatile organic compounds and oxides of nitrogen. Further emission reductions

Energy Technology Data Exchange (ETDEWEB)

Froste, H. [comp.

1996-12-31

This report presents the current status in relation to achievement of the Swedish Environmental target set by Parliament to reduce emission of volatile organic compounds by 50 per cent between 1988 and 2000. It also instructed the Agency to formulate proposed measures to achieve a 50 per cent reduction of emission of nitrogen oxides between 1985 and 2005. The report presents an overall account of emission trends for volatile organic compounds (from all sectors) and nitrogen oxides (from the industry sector) and steps proposed to achieve further emission reductions. 43 refs

Volatile organic compounds

International Nuclear Information System (INIS)

Silseth, May Liss

1998-01-01

The goal is: Not more emission of volatile organic compounds (VOCs) than necessary. The items discussed in this presentation are the VOCs, how to calculate emission of VOCs, how to reduce or avoid them, and different recovery processes. The largest source of Norwegian emissions of non methane VOCs (NMVOCs) is offshore loading of raw petroleum. Emissions of VOCs should be reduced mainly for two reasons: (1) on sunny days NMVOCs may react with NOx to form ozon and smog close to the surface, (2) ozone and smog close to the surface may be harmful to plants and animals, and they are hazardous to human health. As for the calculation of VOC emissions, the VOCON project will release the calculation program HCGASS in 1999. This project is a cooperative project headed by SINTEF/Marintek

Analysis of volatile organic compounds of ‘Fuji’ apples following electron beam irradiation and storage

International Nuclear Information System (INIS)

Song, Hyun-Pa; Shim, Sung-Lye; Lee, Sun-Im; Kim, Dong-Ho; Kwon, Joong-Ho; Kim, Kyong-Su

2012-01-01

The volatile organic compounds of non-irradiated and electron-beam irradiated ‘Fuji’ apples (Malus domestica Borkh.) at 0, 0.5, and 1 kGy were isolated through simultaneous distillation extractions and analyzed using gas chromatograph–mass spectrometry. A total of 53 volatile organic compounds were characterized in 0 and 1 kGy irradiated samples, whereas two more compounds related to ketone and terpenoid group were identified in 0.5 kGy irradiated samples. The contents of volatile compounds were 24.33, 36.49, and 35.28 mg/kg in 0, 0.5, and 1 kGy irradiated samples, respectively. The major compounds identified were butanol, hexanal, [E]-2-hexenal, and hexanol in all samples. The relative content of alcohol increased after 30 days of storage in all samples, whereas that of aldehyde decreased. Although the contents of some volatile compounds were changed by electron-beam irradiation, the total yield and major flavor compounds of irradiated ‘Fuji’ apples were similar to, or even greater than, those of the control. Therefore, the application of e-beam irradiation if required for microbial decontamination of ‘Fuji’ apples is an acceptable method as it does not bring about any major quantitative changes of volatile organic compounds. - Highlights: ► We analyzed the volatile organic compounds of electron beam irradiated Fuji apples. ► The major compounds of samples were butanol, hexanal, [E]-2-hexenal, and hexanol. ► The contents of major flavor compounds of non-irradiated and irradiated samples were similar.

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

Science.gov (United States)

Dellacassa, Eduardo; Trenchs, Oriol; Fariña, Laura; Debernardis, Florencia; Perez, Gabriel; Boido, Eduardo; Carrau, Francisco

2017-01-16

A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions. We report, for the first time in pineapple wines, the presence of significant concentrations of lactones, ketones, terpenes, norisoprenoids and a variety of volatile phenols. Eight native yeast strains were isolated from spontaneous batches. Further single-strain fermentations allowed us to characterise their suitability for commercial fermentation. Three native strains (Hanseniaspora opuntiae, H. uvarum and Meyerozyma guilliermondii) were selected with sensory potential to ferment pineapple fruits with increased flavour diversity. Results obtained here contribute to a better understanding of quality fermentation alternatives of this tropical fruit in subtropical regions. Copyright © 2016 Elsevier B.V. All rights reserved.

[Indoor volatile organic compounds: concentrations, sources, variation factors].

Science.gov (United States)

Palot, A; Charpin-Kadouch, C; Ercoli, J; Charpin, D

2008-06-01

Volatile organic compounds (V.O.C.) are part of urban air pollution and are also generated indoors from cleaning and maintenance products. VOC measurements are, on average, 10 times higher within homes than outside. Results of the national survey led by the Observatoire National de la Qualité de l'Air Intérieur demonstrated that up to 25% of French homes have very high or high concentrations of VOC. Indoor levels depend mainly on indoor sources. Aldehydes are included in many everyday life products. VOC originate from various household decorating and cleaning products. Some products are less detrimental to the environment and health and have special labelling. Indoor VOC levels also depend on the rate of air exchange and on household characteristics such as indoor temperature and humidity, age of the building, presence of smokers, and communication with a garage. The public may participate in maintaining good indoor air quality and the authorities should also improve regulations. VOC are part of everyday air pollution. Their sources and concentrations should be better monitored.

Space-weathering processes and products on volatile-rich asteroids

Science.gov (United States)

Britt, D.; Schelling, P.; Consolmagno, G.; Bradley, T.

2014-07-01

recombine with available solar-wind-implanted hydrogen to form trace amounts of water and OH. Mineral decomposition can be thought of as the first stage of space weathering. It produces weathered surfaces somewhat depleted in volatile elements, creates a predictable set of minor or trace minerals, and leaves the surfaces with catalytic species, primarily npFe0. However, a second stage of further reactions and weathering depends upon the presence of ''feed-stock'' components that can participate in catalyzed chemical reactions on exposed surfaces. For volatile-rich small bodies, the available materials are not only silicates, but a volatile feedstock that can include water, carbon monoxide, ammonia, to name a few. Thermodynamically-driven decomposition of silicates will produce trace amounts of npFe0 which are ideal sites for Fischer-Tropsch type (FTT) catalytic reactions that can produce organics in situ on the asteroids including alkanes, polyaromatic hydrocarbons, and amino acids (J.E. Elsila, 2012, MAPS 47). The mix and range of products depends on the composition and morphology of the mineral surface, energy inputs produced by the micrometeorite impacts or other processes, and the composition of the input volatile feedstock. FFT reactions generate long-chain carbon compounds and amino acids. Secondary reactions that generate more complex carbon compounds and amino acids are likely to occur as the organic material matures. Weathering maturity can be thought of as a function of the abundance and diversity of the weathering products. Since the npFe0 is not destroyed in the reaction, continued micrometeorite bombardment would result in continuing processing and recombination of the existing organic feedstock. More weathering would result in progressively longer-chain carbon compounds as well as more complex and diverse amino acids, and eventually the kerogen-like insoluble-organic matter that forms a large fraction of carbonaceous meteorites. This insight has several major

Development of volatile compounds during storage at various conditions of different lipid containing lip balm products

DEFF Research Database (Denmark)

Thomsen, Birgitte Raagaard; Horn, A. F.; Hyldig, Grethe

for their development of volatile compounds by dynamic headspace gas chromatography-mass spectrometry and peroxide value, and compared to samples stored at 2°C in the dark. In addition, sensory analyses were carried out to assess the off-odours developed in the samples. The result showed that addition of iron increased...

Measurement and estimated health risks of volatile organic compounds and polychlorinated biphenyls in air at the Hanford Site

International Nuclear Information System (INIS)

Patton, G.W.; Cooper, A.T.; Blanton, M.L.

1994-10-01

A variety of radioactive and nonradioactive chemicals have been released in effluent streams and discharged to waste disposal facilities during the nuclear materials production period at the Hanford Site. Extensive environmental surveillance for radioactive materials has occurred at Hanford; however, only limited information is available on the types and concentrations of organic pollutants potentially present. This report describes work performed to provide the Hanford Site Surface Environmental Surveillance Project with representative air concentration data for volatile organic compounds and polychlorinated biphenyls (PCBs). US Environmental Protection Agency (USEPA) volatile organic compound sampling methods evaluated for Hanford Site use were carbon-based adsorbent traps (TO-2) and Summa air canisters (TO-14). Polychlorinated biphenyls were sampled using USEPA method (TO-4), which uses glass fiber filters and polyurethane foam adsorbent beds to collect the PCBS. This report also presents results for environmental surveillance samples collected for volatile organic compound and PCB analyses from 1990 to 1993. All measured air concentrations of volatile organic compounds and PCBs were well below applicable maximum allowable concentration standards for air contaminants. Because of the lack of ambient air concentration standards, a conservative estimate is provided of the potential human health impacts from exposure to the ambient air concentrations measured on the Hanford Site

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

Science.gov (United States)

Wu, Haizhou; Zhuang, Hong; Zhang, Yingyang; Tang, Jing; Yu, Xiang; Long, Men; Wang, Jiamei; Zhang, Jianhao

2015-04-01

This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Copyright © 2014 Elsevier Ltd. All rights reserved.

Measurements of volatile compound contents in resins using a moisture analyzer.

Science.gov (United States)

Hashimoto, Masanori; Nagano, Futami; Endo, Kazuhiko; Ohno, Hiroki

2010-02-01

The contents of volatile adhesive compounds, such as water, solvents, and residual unpolymerized monomers, affect the integrity and durability of adhesive bonding. However, there is no method available that can be used to rapidly assess the residual solvent or water contents of adhesive resins. This study examined the effectiveness of a digital moisture analyzer to measure the volatile compound contents of resins. Five self-etching adhesives and seven experimental light-cured resins prepared with different contents (0, 10, and 20% by weight) of water or solvents (acetone and ethanol) were examined in this study. The resins were prepared using different methods (with and without air blast or light-curing) to simulate the clinical conditions of adhesive application. Resin weight changes (% of weight loss) were determined as the residual volatile compound contents, using the moisture analyzer. After the measurements, the resin films were examined using a scanning electron microscope. The weight changes of the resins were found to depend on the amount of water or solvents evaporating from the resin. Water and solvents were evaporated by air blast or light-curing, but some of the water and solvents remained in the cured resin. The moisture analyzer is easy to operate and is a useful instrument for using to measure the residual volatile compound contents of adhesive resin.

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

Directory of Open Access Journals (Sweden)

Tong Dan

2018-04-01

Full Text Available The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL, and a relatively high pH (4.4, viscosity (834.33 mPa·s, and water holding capacity (40.85% during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus, which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

ISOTOPIC (14C) AND CHEMICAL COMPOSITION OF ATMOSPHERIC VOLATILE ORGANIC COMPOUND FRACTIONS - PRECURSORS TO OZONE FORMATION

Science.gov (United States)

Atmospheric volatile organic compounds (VOCs) are an important factor in the production of ozone near ground level [3]. Many hydrocarbons originate from auto exhaust. However, a number of VOCs, e.g., isoprene, are known to be natural in origin. To develop reliable models for un...

Volatile organic compound (VOC) determination in working atmospheres; Determinacion de compuestos organicos volatiles (VOC) en ambiente laboral

Energy Technology Data Exchange (ETDEWEB)

Blass A, Georgina; Panama T, Luz A; Corrales C, Deyanira [Instituto de Investigaciones Electricas, Cuernavaca, Morelos (Mexico)

2003-07-01

The present work describes, in a synthesized way, the implementation and application of procedures based on the normativity related to the subject of the volatile organic compounds (Volatile Organic Compounds VOC), that allow to sample, quantify and evaluate the present contamination in the working atmosphere of a refinery due to the fugitive emissions of VOC and other substances. In accordance with the corresponding normativity, more than 189 organic compounds denominated dangerous air polluting agents (Hazardous Air Pollutants, HAP) can be found in a working atmosphere, but they are the 11 main HAP that can be found in a refinery. In the present article the work made for the sampling and quantification of 5 of the 11 dangerous polluting agents of the air: benzene, toluene, xylene, iso-octane and naphthalene. [Spanish] El presente trabajo describe, de manera sintetizada, la implementacion y aplicacion de procedimientos basados en la normatividad relacionada al tema de los compuestos organicos volatiles (Volatil Organic Compounds, VOC), que permiten muestrear, cuantificar y evaluar la contaminacion presente en el ambiente laboral de una refineria debido a las emisiones fugitivas de VOC y otras sustancias. De acuerdo con la normatividad correspondiente, mas de 189 compuestos organicos denominados contaminantes peligrosos del aire (Hazardous Air Pollutants, HAP), pueden ser encontrados en un ambiente laboral, pero son 11 los principales HAP que pueden ser hallados en una refineria. En el presente articulo se informa el trabajo realizado para el muestreo y cuantificacion de 5 de los 11 contaminantes peligrosos del aire: benceno, tolueno, xileno, iso-octano y naftaleno.

Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages.

Science.gov (United States)

Piccone, P; Lonzarich, V; Navarini, L; Fusella, G; Pittia, P

2012-09-01

The effect of sugars (sucrose, lactose, glucose, fructose, 10%w/v) on the liquid-vapour partition of selected volatile compounds of coffee beverages has been investigated in espresso coffee and ready-to-drink (RTD) canned coffee prepared and obtained by using the same Arabica roasted coffee beans blend. Aroma composition of coffee beverages has been preliminary investigated by headspace-gas chromatography (HS-GC) and solid phase microextraction-HS-GC-mass spectrometry to characterize the volatile pattern of the systems and to evaluate the effects of sugars on the aroma release/retention. Then, the liquid-vapour partition coefficient (k) of 4 selected key aroma compounds (diacetyl, 2,3-pentanedione, ethylpyrazine, hexanal) was determined in water, sugars solutions as well as RTD coffee brews added with the same sugars (10%w/v). Sugars added in coffee beverages affected the release of the volatiles and thus its aroma profile with differences due to the type of added sugar and coffee brew type. The k values of the selected volatile compounds resulted different depending on the model system composition (water, coffee brew) and sugar type added. In particular, melanoidins as well as other non-volatile components (lipids, acids, carbohydrates) in the RTD coffee brews could be implied in the change of k of the volatile compounds in respect to that observed in water. The effects of the sugar type on the release/retention of the four key coffee aroma compounds were partly explained in terms of 'salting out' especially for the more polar volatile compounds and in the sucrose-added model systems. The change of chemical and physico-chemical properties of the water and brews induced by the sugars as well as the occurrence of interactions between volatile compounds and non-volatile components may be implied in the reduction of the vapour partition of the aroma compounds. Copyright © 2012 John Wiley & Sons, Ltd.

Removal of volatile organic compounds by a high pressure microwave plasma torch

International Nuclear Information System (INIS)

Rubio, S.J.; Quintero, M.C.; Rodero, A.; Alvarez, R.

2004-01-01

A helium microwave plasma torch was studied and optimised as a destruction system of volatile organic compounds. Attention was focused on trichloroethylene as a prototypical volatile organic compound, which is used technologically and which poses known health risks. The dependence of the destruction efficiency on the plasma conditions was obtained for different values of trichloroethylene concentrations. The results show a destruction and removal efficiency greater than 99.999% (Authors)

Flower volatiles, crop varieties and bee responses.

Directory of Open Access Journals (Sweden)

Björn K Klatt

Full Text Available Pollination contributes to an estimated one third of global food production, through both the improvement of the yield and the quality of crops. Volatile compounds emitted by crop flowers mediate plant-pollinator interactions, but differences between crop varieties are still little explored. We investigated whether the visitation of crop flowers is determined by variety-specific flower volatiles using strawberry varieties (Fragaria x ananassa Duchesne and how this affects the pollination services of the wild bee Osmia bicornis L. Flower volatile compounds of three strawberry varieties were measured via headspace collection. Gas chromatography showed that the three strawberry varieties produced the same volatile compounds but with quantitative differences of the total amount of volatiles and between distinct compounds. Electroantennographic recordings showed that inexperienced females of Osmia bicornis had higher antennal responses to all volatile compounds than to controls of air and paraffin oil, however responses differed between compounds. The variety Sonata was found to emit a total higher level of volatiles and also higher levels of most of the compounds that evoked antennal responses compared with the other varieties Honeoye and Darselect. Sonata also received more flower visits from Osmia bicornis females under field conditions, compared with Honeoye. Our results suggest that differences in the emission of flower volatile compounds among strawberry varieties mediate their attractiveness to females of Osmia bicornis. Since quality and quantity of marketable fruits depend on optimal pollination, a better understanding of the role of flower volatiles in crop production is required and should be considered more closely in crop-variety breeding.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-01-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

A global perspective on aerosol from low-volatility organic compounds

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H. O. T. Pye

2010-05-01

Full Text Available Global production of organic aerosol from primary emissions of semivolatile (SVOCs and intermediate (IVOCs volatility organic compounds is estimated using the global chemical transport model, GEOS-Chem. SVOC oxidation is predicted to be a larger global source of net aerosol production than oxidation of traditional parent hydrocarbons (terpenes, isoprene, and aromatics. Using a prescribed rate constant and reduction in volatility for atmospheric oxidation, the yield of aerosol from SVOCs is predicted to be about 75% on a global, annually-averaged basis. For IVOCs, the use of a naphthalene-like surrogate with different high-NO_x and low-NO_x parameterizations produces a global aerosol yield of about 30%, or roughly 5 Tg/yr of aerosol. Estimates of the total global organic aerosol source presented here range between 60 and 100 Tg/yr. This range reflects uncertainty in the parameters for SVOC volatility, SVOC oxidation, SVOC emissions, and IVOC emissions, as well as wet deposition. The highest estimates result if SVOC emissions are significantly underestimated (by more than a factor of 2 or if wet deposition of the gas-phase semivolatile species is less effective than previous estimates. A significant increase in SVOC emissions, a reduction of the volatility of the SVOC emissions, or an increase in the enthalpy of vaporization of the organic aerosol all lead to an appreciable reduction of prediction/measurement discrepancy. In addition, if current primary organic aerosol (POA inventories capture only about one-half of the SVOC emission and the Henrys Law coefficient for oxidized semivolatiles is on the order of 10³ M/atm, a global estimate of OA production is not inconsistent with the top-down estimate of 140 Tg/yr by (Goldstein and Galbally, 2007. Additional information is needed to constrain the emissions and treatment of SVOCs and IVOCs, which have traditionally not been included in models.

Effects of Methyl Jasmonate on the Composition of Volatile Compounds in Pyropia yezoensis

Science.gov (United States)

He, Lihong; Wang, Liang; Wang, Linfang; Shen, Songdong

2018-04-01

Volatile organic compounds in marine algae have been reported to comprise characteristic flavor of algae and play an important role in their growth, development and defensive response. Yet their biogeneration remain largely unknown. Here we studied the composition of volatile compouds in Pyropia yezoensis and their variations in response to methyl jasmonate (MeJA) and diethyldithiocarbamic acid (DIECA) treatment using gas chromatography-mass spectrometry (GC-MS). A total of 44 compounds belonging to the following chemical classes (n) were identified, including aldehydes (11), alcohols (8), acids and esters (6), alkanes (5), ketones (5), alkenes (3), and S- or N-containing miscellaneous compounds (6). External treatment with plant hormone MeJA increased the content of 1-dodecanol, 4-heptenal, and 2-propenoic acid-2-methyl dodecylester, but decreased the content of phytol, 3-heptadecene, 2-pentadecanone, and isophytol. When pretreated with DIECA, an inhibitor of the octadecanoid pathway leading to the biosynthesis of endogeneous jasmonates and some secondary metabolites, phytol and isophytol were increased, while 4-heptenal, 1-dodecanol, and 2-propenoic acid-2-methyl dodecylester were decreased, both of which were negatively correlated with their variations under MeJA treatment. Collectively, these results suggest that MeJA does affect the volatile composition of P. yezoensis, and the octadecanoid pathway together with endogenous jasmonate pathway may be involved in the biosynthesis of volatile compounds, thereby providing some preliminary envision on the composition and biogeneration of volatile compounds in P. yezoensis.

Determination of volatile aroma compounds of Ganoderma lucidum ...

African Journals Online (AJOL)

This study was conducted at Horticulture Department of Cukurova University, Adana, Turkey during 2010-2011. Fresh sample of Ganoderma lucidum collected from Mersin province of Turkey was used as material. Volatile aroma compounds were performed by Headspace Gas Chromatography (HS-GC/MS). Alcohols ...

Development of an analytical method coupling cell membrane chromatography with gas chromatography-mass spectrometry via microextraction by packed sorbent and its application in the screening of volatile active compounds in natural products.

Science.gov (United States)

Li, Miao; Wang, Sicen; He, Langchong

2015-01-01

Natural products (NPs) are important sources of lead compounds in modern drug discovery. To facilitate the screening of volatile active compounds in NPs, we have developed a new biochromatography method that uses rat vascular smooth muscle cells (VSMC), which are rich in L-type calcium channels (LCC), to prepare the stationary phase. This integrated method, which couples cell membrane chromatography (CMC) with gas chromatography-mass spectrometry (GC-MS) via microextraction by packed sorbent (MEPS) technology, has been termed VSMC/CMC-MEPS-GC-MS. Methodological validation confirmed its specificity, reliability and convenience. Screening results for Radix Angelicae Dahuricae and Fructus Cnidii obtained using VSMC/CMC-MEPS-GC-MS were consistent with those obtained using VSMC/CMC-offline-GC-MS. MEPS connection plays as simplified solid-phase extraction and replaces the uncontrollable evaporation operation in reported offline connections, so our new method is supposed to be more efficient and reliable than the offline ones, especially for compounds that are volatile, thermally unstable or difficult to purify. In application, senkyunolide A and ligustilide were preliminary identified as the volatile active components in Rhizoma Chuanxiong. We have thus confirmed the suitability of VSMC/CMC-MEPS-GC-MS for volatile active compounds screening in NP. Copyright © 2014 Elsevier B.V. All rights reserved.

Productions of Volatile Organic Compounds (VOCs) in Surface Waters from Reactions with Atmospheric Ozone

Science.gov (United States)

Hopkins, Frances; Bell, Thomas; Yang, Mingxi

2017-04-01

Ozone (O3) is a key atmospheric oxidant, greenhouse gas and air pollutant. In marine environments, some atmospheric ozone is lost by reactions with aqueous compounds (e.g. dissolved organic material, DOM, dimethyl sulfide, DMS, and iodide) near the sea surface. These reactions also lead to formations of volatile organic compounds (VOCs). Removal of O3 by the ocean remains a large uncertainty in global and regional chemical transport models, hampering coastal air quality forecasts. To better understand the role of the ocean in controlling O3 concentrations in the coastal marine atmosphere, we designed and implemented a series of laboratory experiments whereby ambient surface seawater was bubbled with O3-enriched, VOC-free air in a custom-made glass bubble equilibration system. Gas phase concentrations of a range of VOCs were monitored continuously over the mass range m/z 33 - 137 at the outflow of the bubble equilibrator by a proton transfer reaction - mass spectrometer (PTR-MS). Gas phase O3 was also measured at the input and output of the equilibrator to monitor the uptake due to reactions with dissolved compounds in seawater. We observed consistent productions of a variety of VOCs upon reaction with O3, notably isoprene, aldehydes, and ketones. Aqueous DMS is rapidly removed from the reactions with O3. To test the importance of dissolved organic matter precursors, we added increasing (milliliter) volumes of Emiliania huxleyi culture to the equilibrator filled with aged seawater, and observed significant linear increases in gas phase concentrations of a number of VOCs. Reactions between DOM and O3 at the sea-air interface represent a potentially significant source of VOCs in marine air and a sink of atmospheric O3.

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

OpenAIRE

Samantha Fairbairn; Alexander McKinnon; Hannibal T. Musarurwa; António C. Ferreira; António C. Ferreira; Florian F. Bauer

2017-01-01

Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth p...

Effect of volatile compounds on excimer laser power delivery.

Science.gov (United States)

Van Horn, Stewart D; Hovanesian, John A; Maloney, Robert K

2002-01-01

To determine whether vapors from perfume, hairspray, oil-based paint, or water-based paint affect excimer laser beam power delivery at the corneal surface. We measured the power delivery of an Apex Plus laser before, during, and after exposure to vapors from the following volatile compounds: three types of perfume, hair spray, an oil-based paint, and a water-based paint. A digital calorimeter was used to measure the steady-state beam power of the laser during laser discharge at the corneal plane. Multiple trials were run with each compound, and the change in laser energy over time was examined to determine if any of the compounds caused degradation of the laser optics. The presence of a volatile compound in the room caused no change in mean laser energy in comparison to before and after the compound was present. However, perfumes caused a progressive decline in laser beam power throughout the trials. Controlling for this progressive decline, there was no significant difference from perfume to perfume. None of the compounds tested caused a decline in laser beam power while present in the room. However, the presence of any perfume caused a deterioration in beam power over time, suggesting a degradation of the laser optics for all perfumes. Laser centers should consider advising their patients and staff to not wear perfumes in the laser suite.

Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

Science.gov (United States)

Roldán, Mar; Ruiz, Jorge; Del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

2015-02-01

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

Volatile Organic Compounds (VOCs) in the Ambient Air Of Concentration Unit of Sar-Cheshmeh Copper Complex

International Nuclear Information System (INIS)

Faghihi-Zrandi, A.; Akhgar, M. R.

2016-01-01

Air pollutants including gases, vapors and particles, are emitted from different sources. Volatile organic compounds are the most important pollutants in the ambient air of industries. The present study was carried out to identify and measurement of volatile organic compounds in concentration unit of Sar-Cheshmeh Copper Complex. In this study, sampling of the volatile organic compounds was done by using activated charcoal tube. To identify and measure these compounds gas chromatography/mass spectroscopy were used. Thirteen volatile organic compounds were identified in the ambient air of concentration unit. Among these compounds, the mean value and maximum concentration of isopropyl alcohol and nonane were 255, 640 μg/m3 and 1577, 14400 μg/m3, respectively. By using SPSS software and independent sample t- test, showed that there were no significant difference between mean value concentration of isopropyl alcohol and nonane in the ambient air and TLV values of these compounds (isopropyl alcohol; 200 ppm and nonane; 200 ppm) (P >0.05).

Very volatile organic compounds: An understudied class of indoor air pollutants: Keynote: Indoor Air 2014

OpenAIRE

Salthammer, T.

2016-01-01

Very volatile organic compounds (VVOCs), as categorized by the WHO, are an important subgroup of indoor pollutants and cover a wide spectrum of chemical substances. Some VVOCs are components of products commonly used indoors, some result from chemical reactions and some are reactive precursors of secondary products. Nevertheless, there is still no clear and internationally accepted definition of VVOCs. Current approaches are based on the boiling point, and the saturation vapor pressure or ref...

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

Science.gov (United States)

Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

2017-01-01

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

Development of volatile compounds during storage of different skin care products at various conditions

DEFF Research Database (Denmark)

Horn, A. F.; Thomsen, Birgitte Raagaard; Hyldig, Grethe

a storage experiment on three cleansing milks stored between 14 and 84 days, under different conditions. The samples were exposed to heat (20°C, 40°C and 50°C), light (samples at 20°C) and iron (samples at 40°C). Samples were analysed for their development of volatile compounds by dynamic headspace gas...... chromatography-mass spectrometry and peroxide value, and compared to samples stored at 2°C in the dark. In addition, sensory analyses were carried out to assess the off-odours developed in the samples....

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

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Huan Liu

2017-01-01

Full Text Available “Shuangyou,” a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1 at the end of fermentation.

ambient volatile organic compounds pollution and ozone formation

African Journals Online (AJOL)

OLUMAYEDE

2013-08-01

Aug 1, 2013 ... Volatile organic compound (VOC) species react at different rate and exhibit differences in reactivity with respect to ozone formation in polluted urban atmosphere. To assess this, the variations pattern, reactivity relative to OH radical and ozone creation potential of ambient VOCs were investigated in field.

Analysis of volatile organic compound from Elaeis guineensis inflorescences planted on different soil types in Malaysia

Science.gov (United States)

Muhamad Fahmi, M. H.; Ahmad Bukhary, A. K.; Norma, H.; Idris, A. B.

2016-11-01

The main attractant compound for Eleidobius kamerunicus to male spikelet Elaeis guineensis (oil palm) were determined by analyzing volatile organic compound extracted from E. guineenses inflorescences planted on different soil types namely peat soil, clay soil and sandy soil. Anthesizing male oil palm inflorescences were randomly choosen from palm aged between 4-5 years old age. Extraction of the volatiles from the oil palm inflorescences were performed by Accelerated Solvent Extraction method (ASE). The extracted volatile compound were determined by using gas chromatography-mass spectrometry. Out of ten identified compound, estragole was found to be a major compound in sandy soil (37.49%), clay soil (30.71%) and peat soil (27.79%). Other compound such as 9,12-octadecadieonic acid and n-hexadecanoic acid were found as major compound in peat soil (27.18%) and (7.45%); sandy soil (14.15 %) and (9.31%); and clay soil (30.23%) and (4.99%). This study shows that estragole was the predominant volatile compound detected in oil palm inflorescences with highly concentrated in palm planted in sandy soil type.

HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L. pulp with emphasis on their characteristic impact compounds

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Karen Leticia de SANTANA

Full Text Available Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L. pulp by Solid-phase microextraction (SPME technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB. An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the capture of about 40 compounds. The CAR/PDMS fiber was more efficient for the capture of esters and DVB/CAR/PDMS fiber for terpenes. The optimum conditions for capture of higher number of volatiles for polar column were 45 °C for extraction, 15% of ionic strength and 50% of pulp concentration which resulted in separation of 87 compounds. Among the principal character impact compounds from soursop are (E-2-hexenoate, methyl hexenoate and linalool.

Leaf Volatile Compounds and Associated Gene Expression during Short-Term Nitrogen Deficient Treatments in Cucumis Seedlings

Directory of Open Access Journals (Sweden)

Jie Deng

2016-11-01

Full Text Available Nitrogen (N is an important macronutrient for plant growth and development, but the regulatory mechanism of volatile compounds in response to N deficiency is not well understood, especially in cucumber, which consumes excessive N during growth. In this study, the major volatile compounds from cucumber leaves subjected to N deficiency were analyzed by GC-MS. A total of 24 volatile components were identified including 15 aldehydes, two ketones, two alkenes, and five other volatile compounds in 9930 leaves. Principal component analysis using volatile compounds from cucumber leaves provided good separation between N-sufficient and N-deficient treatments. The main volatiles in cucumber leaves were found to be C6 and C9 aldehydes, especially (E-2-hexanal and (E,Z-2,6-nonadienal. (E-2-hexanal belonged to the C6 aldehyde and was the most abundant compound, whereas (E,Z-2,6-nonadienal was the chief component of C9 aldehydes. During N-deficient treatment, short-chain volatile content was significantly improved at 5 day, other volatiles displayed significant reduction or no significantly changes in all sampling points. Improvement of short-chain volatiles was confirmed in the six other inbred lines at 5 day after N-deficient treatments. The expression analysis of 12 cucumber LOX genes and two HPL genes revealed that CsLOX19, CsLOX20, and CsLOX22 had common up-regulated expression patterns in response to N-deficient stress in most inbred lines; meanwhile, most sample points of CsHPL1 also had significant up-regulated expression patterns. This research focused on the relationship between volatiles in cucumber and different nitrogen environments to provide valuable insight into the effect of cultivation and management of the quality of cucumber and contributes to further research on volatile metabolism in cucumber.

Volatile aromatic compounds in Mexico City atmosphere: levels and source apportionment

Energy Technology Data Exchange (ETDEWEB)

Mugica, V. [Universidad Autonoma Metropolitana - Unidad Azcapotzalco, Mexico, D.F. (Mexico); Ruiz, M.E. [Instituto Mexicano del Petroleo, Mexico, D.F. (Mexico); Watson, J.; Chow, J. [Desert Research Institute, Reno, Nevada (United States)

2003-01-01

Samples of ambient air were simultaneously collected at three different sites of Mexico City in March of 1997 in order to quantify the most abundant volatile aromatic compounds and estimate the source contributions by application of the chemical mass balance model (CMB). Volatile aromatic compounds were around 20% of the total of non-methane hydrocarbons present in morning air samples. The most abundant volatile aromatic species in urban air were toluene and xylenes followed by 1, 2, 4 trimethylbenzene, benzene, ethylbenzene, metaethyltoluene, 1, 3, 5 trimethylbenzene, styrene, n propylbenzene, and isopropylbenzene. Sampling campaigns were carried out at crossroads, a bus station, a parking place, and areas where solvents and petroleum distillates are used, with the objective of determining people's exposure to volatile aromatic compounds. The CMB was applied for estimating the contribution of different sources to the presence of each one of the most abundant aromatic compounds. Motor vehicle exhaust was the main source of all aromatic compounds, especially gasoline exhaust, although diesel exhausts and asphalt operations also accounted for toluene, xylenes, ethylbenzene, propylbenzenes, and styrene. Graphic arts and paint applications had an important impact on the presence of toluene. [Spanish] Se colectaron simultaneamente muestras de aire ambiente en tres sitios de la Ciudad de Mexico durante el mes de marzo de 1997 con el fin de conocer las concentraciones y el origen de compuestos aromaticos utilizando el modelo de balance de masa de especies quimicas (CMB). Los compuestos aromaticos volatiles representaron alrededor del 20% del total de hidrocarburos no metalicos presentes en las muestras matutinas colectadas. Las especies aromaticas volatiles mas abundantes en el ambiente fueron el tolueno y los xilenos, seguidos por 1, 2, 4 trimetilbenceno, benceno, etilbenceno, metaetiltolueno, nporpilbenceno, isopropilbenceno, 1, 3, 5 trimetilbenceno y estireno. Se

Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

DEFF Research Database (Denmark)

Nieminen, Timo T.; Dalgaard, Paw; Björkroth, Johanna

2016-01-01

Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4°C. Of the 48 volatile compounds...

Volatile organic compounds in pesticide formulations: Methods to estimate ozone formation potential

Science.gov (United States)

Zeinali, Mazyar; McConnell, Laura L.; Hapeman, Cathleen J.; Nguyen, Anh; Schmidt, Walter F.; Howard, Cody J.

2011-05-01

The environmental fate and toxicity of active ingredients in pesticide formulations has been investigated for many decades, but relatively little research has been conducted on the fate of pesticide co-formulants or inerts. Some co-formulants are volatile organic compounds (VOCs) and can contribute to ground-level ozone pollution. Effective product assessment methods are required to reduce emissions of the most reactive VOCs. Six emulsifiable concentrate pesticide products were characterized for percent VOC by thermogravimetric analysis (TGA) and gas chromatography-mass spectrometry (GC-MS). TGA estimates exceeded GC-MS by 10-50% in all but one product, indicating that for some products a fraction of active ingredient is released during TGA or that VOC contribution was underestimated by GC-MS. VOC profiles were examined using TGA-Fourier transform infrared (FTIR) evolved gas analysis and were compared to GC-MS results. The TGA-FTIR method worked best for products with the simplest and most volatile formulations, but could be developed into an effective product screening tool. An ozone formation potential ( OFP) for each product was calculated using the chemical composition from GC-MS and published maximum incremental reactivity ( MIR) values. OFP values ranged from 0.1 to 3.1 g ozone g -1 product. A 24-h VOC emission simulation was developed for each product assuming a constant emission rate calculated from an equation relating maximum flux rate to vapor pressure. Results indicate 100% VOC loss for some products within a few hours, while other products containing less volatile components will remain in the field for several days after application. An alternate method to calculate a product OFP was investigated utilizing the fraction of the total mass of each chemical emitted at the end of the 24-h simulation. The ideal assessment approach will include: 1) unambiguous chemical composition information; 2) flexible simulation models to estimate emissions under

Adsorption of Volatile Organic Compounds from Aqueous Solution by Granular Activated Carbon in Batch System

International Nuclear Information System (INIS)

Zeinali, F.; Ghoreyshi, A. A.; Najafpour, G.

2011-01-01

Chlorinated hydrocarbons and aromatics are the major volatile organic compounds that contaminate the ground water and industrial waste waters. The best way to overcome this problem is to recover the dissolved compounds in water. In order to evaluate the potential ability of granular activated carbon for recovery of volatile organic compounds from water, the equilibrium adsorption was investigated. This study deals with the adsorption of dichloromethane as a typical chlorinated volatile organic compound and toluene as the representative of aromatic volatile organic compounds on a commercial granular activated carbon. The adsorption isotherms of these two volatile organic compounds on granular activated carbon were measured at three different temperatures, toluene at 293, 303 and 313 K and dichloromethane at 298, 303 and 313 K within their solubility concentration range in water. The maximum adsorption capacity of dichloromethane and toluene adsorption by granular activated carbon was 4 and 0.2 mol/Kg-1, respectively. The experimental data obtained were correlated with different adsorption isotherm models. The Langmuir model was well adapted to the description of dichloromethane adsorption on granular activated carbon at all three temperatures, while the adsorption of toluene on granular activated carbon was found to be well described by the Langmuir-BET hybrid model at all three temperatures. The heat of adsorption was also calculated based on the thermodynamic equation of Clausius Clapeyron, which indicates the adsorption process is endothermic for both compounds.

Increase in volatilization of organic compounds using air sparging through addition in alcohol in a soil-water system.

Science.gov (United States)

Chao, Huan-Ping; Hsieh, Lin-Han Chiang; Tran, Hai Nguyen

2018-02-15

This study developed a novel method to promote the remediation efficiency of air sparging. According to the enhanced-volatilization theory presented in this study, selected alcohols added to groundwater can highly enhance the volatilization amounts of organic compounds with high Henry's law constants. In this study, the target organic compounds consisted of n-hexane, n-heptane, benzene, toluene, 1,1,2-trichloroethane, and tetrachloroethene. n-pentanol, n-hexanol, and n-heptanol were used to examine the changes in the volatilization amounts of organic compounds in the given period. Two types of soils with high and low organic matter were applied to evaluate the transport of organic compounds in the soil-water system. The volatilization amounts of the organic compounds increased with increasing alcohol concentrations. The volatilization amounts of the test organic compounds exhibited a decreasing order: n-heptanol>n-hexanol>n-pentanol. When 10mg/L n-heptanol was added to the system, the maximum volatilization enhancement rate was 18-fold higher than that in distilled water. Samples of soil with high organic matter might reduce the volatilization amounts by a factor of 5-10. In the present study, the optimal removal efficiency for aromatic compounds was approximately 98%. Copyright © 2017 Elsevier B.V. All rights reserved.

New procedure for the control of the treatment of industrial effluents to remove volatile organosulfur compounds.

Science.gov (United States)

Boczkaj, Grzegorz; Makoś, Patrycja; Fernandes, André; Przyjazny, Andrzej

2016-10-01

We present a new procedure for the determination of volatile organosulfur compounds in samples of industrial effluents using dispersive liquid-liquid microextraction and gas chromatography with flame photometric detection. Initially, the extraction parameters were optimized. These included: type and volume of extraction solvent, volume of disperser solvent, salting out effect, pH, time and speed of centrifugation as well as extraction time. The procedure was validated for 30 compounds. The developed procedure has low detection limits of 0.0071-0.49 μg/L and a good precision (relative standard deviation values of 1.2-5.0 and 0.6-4.1% at concentrations of 1 and 10 μg/L, respectively). The procedure was used to determine the content of volatile organosulfur compounds in samples of effluents from the production of bitumens before and after chemical treatment, in which six compounds were identified, including 2-mercaptoethanol, thiophenol, thioanisole, dipropyl disulfide, 1-decanethiol, and phenyl isothiocyanate at concentrations ranging from 0.47 to 8.89 μg/L. Problems in the determination of organosulfur compounds related to considerable changes in composition of the effluents, increase in concentration of individual compounds and appearance of secondary pollutants during effluent treatment processes are also discussed. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Microlayer source of oxygenated volatile organic compounds in the summertime marine Arctic boundary layer

OpenAIRE

Mungall, Emma L.; Abbatt, Jonathan P. D.; Wentzell, Jeremy J. B.; Lee, Alex K. Y.; Thomas, Jennie L.; Blais, Marjolaine; Gosselin, Michel; Miller, Lisa A.; Papakyriakou, Tim; Willis, Megan D.; Liggio, John

2017-01-01

A biogeochemical connection between the atmosphere and the ocean is demonstrated whereby a marine source of oxygenated volatile organic compounds is identified. Compounds of this type are involved in the formation of secondary organic aerosol, which remains one of the most poorly understood components of Earth’s climate system due in part to the diverse sources of its volatile organic compound precursors. This is especially the case for marine environments, where there are more oxygenated vol...

Composition of sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: norisoprenoids and other volatile organic compounds.

Science.gov (United States)

Jerković, Igor; Tuberoso, Carlo I G; Tuberso, Carlo I G; Gugić, Mirko; Bubalo, Dragan

2010-09-09

Samples of unifloral sulla (Hedysarum coronarum L.) honey from Sardinia (Italy) were analysed. To investigate the chemical composition of the honey volatiles two solvent systems were used for ultrasonic solvent extraction (USE): 1) a 1:2 (v/v) pentane and diethyl ether mixture and 2) dichloromethane. All the extracts were analysed by GC and GC/MS. These procedures have permitted the identification of 56 compounds that include norisoprenoids, benzene derivatives, aliphatic compounds and Maillard reaction products. Norisoprenoids were the major compounds in both extracts, dominated by vomifoliol (5.3-11.2%; 9.6-14.0%) followed by minor percentages of other norisoprenoids such as α-isophorone, 4-ketoisophorone, 3-oxo-α-ionol or 3-oxo-α-ionone. Other abundant single compounds in the extracts were 3-hydroxy-4-phenylbutan-2-one (0.8-5.4%; 0.6-5.7%) and methyl syringate (3.0-5.7%; 2.2-4.1%). The composition of the volatiles and semi-volatiles in the obtained extracts suggests that sulla honey is quite distinctive relative to the other honeys that have been chemically studied by GC/MS, but no specific markers of the honey botanical origin were found.

Composition of Sulla (Hedysarum coronarium L. Honey Solvent Extractives Determined by GC/MS: Norisoprenoids and Other Volatile Organic Compounds

Directory of Open Access Journals (Sweden)

Dragan Bubalo

2010-09-01

Full Text Available Samples of unifloral sulla (Hedysarum coronarum L. honey from Sardinia (Italy were analysed. To investigate the chemical composition of the honey volatiles two solvent systems were used for ultrasonic solvent extraction (USE: 1 a 1:2 (v/v pentane and diethyl ether mixture and 2 dichloromethane. All the extracts were analysed by GC and GC/MS. These procedures have permitted the identification of 56 compounds that include norisoprenoids, benzene derivatives, aliphatic compounds and Maillard reaction products. Norisoprenoids were the major compounds in both extracts, dominated by vomifoliol (5.3-11.2%; 9.6-14.0% followed by minor percentages of other norisoprenoids such as α-isophorone, 4-ketoisophorone, 3-oxo-α-ionol or 3-oxo-α-ionone. Other abundant single compounds in the extracts were 3-hydroxy-4-phenylbutan-2-one (0.8-5.4%; 0.6-5.7% and methyl syringate (3.0-5.7%; 2.2-4.1%. The composition of the volatiles and semi-volatiles in the obtained extracts suggests that sulla honey is quite distinctive relative to the other honeys that have been chemically studied by GC/MS, but no specific markers of the honey botanical origin were found.

[Behavioral response of Anopheles albimanus to volatile compounds collected inside houses from the south of Chiapas, Mexico].

Science.gov (United States)

Ríos-Delgado, Silvany Mayoly; Rodríguez-Ramírez, Américo David; Cruz-López, Leopoldo; Escobar-Pérez, Luis Alonso; Aburto-Juárez, Ma de Lourdes; Torres-Estrada, José Luis

2008-01-01

To determine effects of volatile compounds in homes on the behavioral response of Anopheles albimanus. The study was conducted in January 2006, in the village of Nueva Independencia village, Suchiate, Chiapas. Volatile compounds were collected inside homes and the extracts were tested on unfed females in a Y-olfactometer. Extracts were analyzed in a gas chromatography-mass spectrometry system (GC-MS). Twenty eight extracts were obtained, twelve presented attraction and two repellency responses. GC-MS analyses of the extracts indicated variation in the volatile compound present in the extracts, but could not associated specific compounds with any particular effect. Within homes, volatiles presented attraction and repellency responses to An. albimanus. A definate pattern concerning the presence of a characteristic chemical compound and the observed response was not found.

Holographic detection of hydrocarbon gases and other volatile organic compounds.

Science.gov (United States)

Martínez-Hurtado, J L; Davidson, C A B; Blyth, J; Lowe, C R

2010-10-05

There is a need to develop sensors for real-time monitoring of volatile organic compounds (VOCs) and hydrocarbon gases in both external and indoor environments, since these compounds are of growing concern in human health and welfare. Current measurement technology for VOCs requires sophisticated equipment and lacks the prospect for rapid real-time monitoring. Holographic sensors can give a direct reading of the analyte concentration as a color change. We report a technique for recording holographic sensors by laser ablation of silver particles formed in situ by diffusion. This technique allows a readily available hydrophobic silicone elastomer to be transformed into an effective sensor for hydrocarbon gases and other volatile compounds. The intermolecular interactions present between the polymer and molecules are used to predict the sensor performance. The hydrophobicity of this material allows the sensor to operate without interference from water and other atmospheric gases and thus makes the sensor suitable for biomedical, industrial, or environmental analysis.

Characteristics of the volatile organic compounds -- Arid Integrated Demonstration Site

International Nuclear Information System (INIS)

Last, G.V.; Lenhard, R.J.; Bjornstad, B.N.; Evans, J.C.; Roberson, K.R.; Spane, F.A.; Amonette, J.E.; Rockhold, M.L.

1991-10-01

The Volatile Organic Compounds -- Arid Integrated Demonstration Program (VOC-Arid ID) is targeted at demonstration and testing of technologies for the evaluation and cleanup of volatile organic compounds and associated contaminants at arid DOE sites. The initial demonstration site is an area of carbon tetrachloride (CCl 4 ) contamination located near the center of the Hanford Site. The movement of CCl 4 and other volatile organic contaminants in the subsurface is very complex. The problem at the Hanford Site is further complicated by the concurrent discharge of other waste constituents including acids, lard oil, organic phosphates, and transuranic radionuclides. In addition, the subsurface environment is very complex, with large spatial variabilities in hydraulic properties. A thorough understanding of the problem is essential to the selection of appropriate containment, retrieval, and/or in situ remedial technologies. The effectiveness of remedial technologies depends on knowing where the contaminants are, how they are held up in a given physical and chemical subsurface environment; and knowing the physical, chemical, and microbiological changes that are induced by the various remedial technologies

Release of Volatile Compounds from Polymeric Microcapsules Mediated by Photocatalytic Nanoparticles

Directory of Open Access Journals (Sweden)

J. Marques

2013-01-01

Full Text Available In this study we propose a suitable method for the solar-activated controlled release of volatile compounds from polymeric microcapsules bonded with photocatalytic nanoparticles. These reservoirs can find applications, for example, in the controlled release of insecticides, repellents, or fragrances, amongst other substances. The surfaces of the microcapsules have been functionalized with TiO2 nanoparticles. Upon ultraviolet irradiation, redox mechanisms are initiated on the semiconductor surface resulting in the dissociation of the polymer chains of the capsule wall and, finally, volatilization of the encapsulated compounds. The quantification of the output release has been performed by gas chromatography analysis coupled with mass spectroscopy.

Cereal crop volatile organic compound induction after mechanical injury, beetle herbivory (Oulema spp.), or fungal infection (Fusarium spp.)

Science.gov (United States)

Herbivory, mechanical injury or pathogen infestation to vegetative tissues can induce volatile organic compounds (VOCs) production, which can provide defensive functions to injured and uninjured plants. In our studies with ‘McNeal’ wheat, ‘Otana’ oat, and ‘Harrington’ barley, plants that were mechan...

Characterization of selected volatile organic compounds, polycyclic aromatic hydrocarbons and carbonyl compounds at a roadside monitoring station

Science.gov (United States)

Ho, K. F.; Lee, S. C.; Chiu, Gloria M. Y.

Volatile organic compounds (VOCs), PAHs and carbonyl compounds are the major toxic components in Hong Kong. Emissions from motor vehicles have been one of the primary pollution sources in the metropolitan areas throughout Hong Kong for a long time. A 1-yr monitoring program for VOCs, PAHs and carbonyl compounds had been performed at a roadside urban station at Hong Kong Polytechnic University in order to determine the variations and correlations of each selected species (VOCs, PAHs and carbonyl compounds). This study is aimed to analyze toxic volatile organic compounds (benzene, toluene, ethylbenzene and xylene), two carbonyl compounds (formaldehyde, acetaldehyde), and selective polycyclic aromatic hydrocarbons. The monitoring program started from 16 April 1999 to 30 March 2000. Ambient VOC concentrations, many of which originate from the same sources as particulate PAHs and carbonyls compounds, show significant quantities of benzene, toluene and xylenes. Correlations and multivariate analysis of selected gaseous and particulate phase organic pollutants were performed. Source identification by principle component analysis and hierarchical cluster analysis allowed the identification of four sources (factors) for the roadside monitoring station. Factor 1 represents the effect of diesel vehicle exhaust. Factor 2 shows the contribution of aromatic compounds. Factor 3 explains photochemical products—formaldehyde and acetaldehyde. Factor 4 explains the effect of gasoline vehicle exhaust.

Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation

Directory of Open Access Journals (Sweden)

A. S. Bawa

2015-01-01

Full Text Available Mango nectar is a commercially familiar and preferred product. The traditional processing of mango nectar has been by thermal processing which resulted in the alteration of the flavour of the product due to the effect of high temperature. The thermal processing of the nectar also resulted in the production of byproducts of non-enzymatic browning such as 5- hydroxy methyl furfural (HMF. These process induced effects, affect both the nutritive and sensory attributes of the fruit product, making it less preferable. With the growing interest and awareness about the benefits of alternative non-thermal technologies, such as pulsed electric field (PEF, the present work was proposed to use PEF to minimize the loss of volatiles and formation of HMF. The study involves thermal (96 ºC for 300 s and 600 s, PEF (24 µs, 120 Hz and 38 kV/cm and combination processing (PEF + Thermal (96 ºC for 90 s of mango nectar. The effect of these treatments on the volatile composition of mango nectar has been analysed using GC-MS technique. The reduction in the volatile compounds was significant (p 0.05 different from unprocessed sample, proving the fresh-like character of the product.

Volatile and semivolatile organic compounds in laboratory peat fire emissions

Data.gov (United States)

U.S. Environmental Protection Agency — Supporting information Tables S3 and S4 list emission factors in g/kg of speciated volatile and particulate organic compounds emitted from peat burning. Peat samples...

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.

Science.gov (United States)

Arrizon, Javier; Fiore, Concetta; Acosta, Guillermina; Romano, Patrizia; Gschaedler, Anne

2006-01-01

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Directory of Open Access Journals (Sweden)

Edgar Chambers IV

2013-04-01

Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Identification of octanal as plant growth inhibitory volatile compound released from Heracleum sosnowskyi fruit.

Science.gov (United States)

Mishyna, Maryia; Laman, Nikolai; Prokhorov, Valery; Maninang, John Solomon; Fujii, Yoshiharu

2015-05-01

Heracleum sosnowskyi Manden of the Apiaceae family is a malignant invasive plant in Eastern Europe, Belarus and Russia. The species is known for its prolific seed production, which has been linked to the plant's invasive success. The fruit also has a strong aroma, but the contribution of the fruit's volatile constituent to out-compete neighboring plants has not been fully established. In this study, fruit volatiles of H. sosnowskyi and conspecifics (i.e. H. asperum, H. lescovii, H. dissectum, H. hirtum) were identified by headspace gas chromatography-mass spectrometry (HS-GC-MS). Octyl acetate, octanol, octanal, hexyl isobutyrate, and hexyl-2-methyl butyrate were found to be the principal volatiles. Using authentic standards, the growth-inhibitory property of the individual compounds was assayed by the novel Cotton swab method. Assay results with lettuce (Lactuca sativa) showed that octanal strongly inhibited seed germination and radicle elongation of seedlings. The results suggest that octanal may be the main contributor to the allelopathic activity of H. sosnowksyi fruits. Furthermore, the mixture of fruit volatiles from the invasive H. sosnowskyi more strongly delayed lettuce seedling elongation than the volatiles from fruits of the non-invasive H. asperum, H. lescovii, H. dissectum and H. hirtum. Thus, the present study is the first to demonstrate the possible involvement of fruit volatiles of Heracleum species in plant-plant interaction.

A chromatographic method to analyze products from photo-oxidation of anthropogenic and biogenic mixtures of volatile organic compounds in smog chambers.

Science.gov (United States)

Pindado Jiménez, Oscar; Pérez Pastor, Rosa M; Vivanco, Marta G; Santiago Aladro, Manuel

2013-03-15

A method for quantifying secondary organic aerosol compounds (SOA) and water soluble secondary organic aerosol compounds (WSOA) produced from photo-oxidation of complex mixtures of volatile organic compounds (VOCs) in smog chambers by gas chromatography/mass spectrometry (GC/MS) has been developed. This method employs a double extraction with water and methanol jointly to a double derivatization with N,O-bis (trimethylsilil) trifluoroacetamide (BSTFA) and O-(2,3,4,5,6)-pentafluorobenzyl-hydroxylamine hydrochloride (PFBHA) followed by an analysis performed by GC/MS. The analytical procedure complements other methodologies because it can analyze SOA and WSOA compounds simultaneously at trace levels. As application, the methodology was employed to quantify the organic composition of aerosols formed in a smog chamber as a result of photo-oxidation of two different mixtures of volatile organic compounds: an anthropogenic mixture and a biogenic mixture. The analytical method allowed us to quantify up to 17 SOA compounds at levels higher than 20 ng m(-3) with reasonable recovery and a precision below 11%. Values found for applicability, selectivity, linearity, precision, recovery, detection limit, quantification limit and sensitivity demonstrated that the methodology can be satisfactorily applied to quantify SOA and WSOA. Copyright © 2012 Elsevier B.V. All rights reserved.

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.

Science.gov (United States)

Procida, Giuseppe; Cichelli, Angelo; Lagazio, Corrado; Conte, Lanfranco S

2016-01-15

The volatile fraction of virgin olive oil is characterised by low molecular weight compounds that vaporise at room temperature. In order to obtain an aroma profile similar to natural olfactory perception, the composition of the volatile compounds was determined by applying dynamic headspace gas chromatography, performed at room temperature, with a cryogenic trap directly connected to a gas chromatograph-mass spectrometer system. Samples were also evaluated according to European Union and International Olive Council official methods for sensory evaluation. In this paper, the composition of the volatile fraction of 25 extra virgin olive oils from different regions of Italy was analysed and some preliminary considerations on relationships between chemical composition of volatile fraction and sensory characteristics are reported. Forty-two compounds were identified by means of the particular analytical technique used. All the analysed samples, classified as extra virgin by the panel test, never present peaks whose magnitude is important enough in defected oils. The study was focused on the evaluation of volatile compounds responsible for the positive impact on olive odour properties ('green-fruity' and 'sweet') and olfactory perception. Chemometric evaluation of data, obtained through headspace analysis and the panel test evaluation, showed a correlation between chemical compounds and sensory properties. On the basis of the results, the positive attributes of virgin olive oil are divided into two separated groups: sweet types or green types. Sixteen volatile compounds with known positive impact on odour properties were extracted and identified. In particular, eight compounds seem correlated with sweet properties whereas the green sensation appears to be correlated with eight other different substances. The content of the compounds at six carbon atoms proves to be very important in defining positive attributes of extra virgin olive oils and sensory evaluation. © 2015

Hydrodistillation-adsorption method for the isolation of water-soluble, non-soluble and high volatile compounds from plant materials.

Science.gov (United States)

Mastelić, J; Jerković, I; Blazević, I; Radonić, A; Krstulović, L

2008-08-15

Proposed method of hydrodistillation-adsorption (HDA) on activated carbon and hydrodistillation (HD) with solvent trap were compared for the isolation of water-soluble, non-soluble and high volatile compounds, such as acids, monoterpenes, isothiocyanates and others from carob (Certonia siliqua L.), rosemary (Rosmarinus officinalis L.) and rocket (Eruca sativa L.). Isolated volatiles were analyzed by GC and GC/MS. The main advantages of HDA method over ubiquitous HD method were higher yields of volatile compounds and their simultaneous separation in three fractions that enabled more detail analyses. This method is particularly suitable for the isolation and analysis of the plant volatiles with high amounts of water-soluble compounds. In distinction from previously published adsorption of remaining volatile compounds from distillation water on activated carbon, this method offers simultaneous hydrodistillation and adsorption in the same apparatus.

Sensory irritating potency of some microbial volatile organic compounds (MVOCs) and a mixture of five MVOCs.

Science.gov (United States)

Korpi, A; Kasanen, J P; Alarie, Y; Kosma, V M; Pasanen, A L

1999-01-01

The authors investigated the ability/potencies of 3 microbial volatile organic compounds and a mixture of 5 microbial volatile organic compounds to cause eye and upper respiratory tract irritation (i.e., sensory irritation), with an animal bioassay. The authors estimated potencies by determining the concentration capable of decreasing the respiratory frequency of mice by 50% (i.e., the RD50 value). The RD50 values for 1-octen-3-ol, 3-octanol, and 3-octanone were 182 mg/m3 (35 ppm), 1359 mg/m3 (256 ppm), and 17586 mg/m3 (3360 ppm), respectively. Recommended indoor air levels calculated from the individual RD50 values for 1-octen-3-ol, 3-octanol, and 3-octanone were 100, 1000, and 13000 microg/m3, respectively-values considerably higher than the reported measured indoor air levels for these compounds. The RD50 value for a mixture of 5 microbial volatile organic compounds was also determined and found to be 3.6 times lower than estimated from the fractional concentrations and the respective RD50s of the individual components. The data support the conclusion that a variety of microbial volatile organic compounds may have some synergistic effects for the sensory irritation response, which constrains the interpretation and application of recommended indoor air levels of individual microbial volatile organic compounds. The results also showed that if a particular component of a mixture was much more potent than the other components, it may dominate the sensory irritation effect. With respect to irritation symptoms reported in moldy houses, the results of this study indicate that the contribution of microbial volatile organic compounds to these symptoms seems less than previously supposed.

Application of response surface methodology to optimise supercritical carbon dioxide extraction of volatile compounds from Crocus sativus.

Science.gov (United States)

Shao, Qingsong; Huang, Yuqiu; Zhou, Aicun; Guo, Haipeng; Zhang, Ailian; Wang, Yong

2014-05-01

Crocus sativus has been used as a traditional Chinese medicine for a long time. The volatile compounds of C. sativus appear biologically active and may act as antioxidants as well as anticonvulsants, antidepressants and antitumour agents. In order to obtain the highest possible yield of essential oils from C. sativus, response surface methodology was employed to optimise the conditions of supercritical fluid carbon dioxide extraction of the volatile compounds from C. sativus. Four factorswere investigated: temperature, pressure, extraction time and carbon dioxide flow rate. Furthermore, the chemical compositions of the volatile compounds extracted by supercritical fluid extraction were compared with those obtained by hydro-distillation and Soxhlet extraction. The optimum extraction conditions were found to be: optimised temperature 44.9°C, pressure 34.9 MPa, extraction time 150.2 min and CO₂ flow rate 10.1 L h⁻¹. Under these conditions, the mean extraction yield was 10.94 g kg⁻¹. The volatile compounds extracted by supercritical fluid extraction and Soxhlet extraction contained a large amount of unsaturated fatty acids. Response surface methodology was successfully applied for supercritical fluid CO₂ extraction optimisation of the volatile compounds from C. sativus. The study showed that pressure and CO₂ flow rate had significant effect on volatile compounds yield produced by supercritical fluid extraction. This study is beneficial for the further research operating on a large scale. © 2013 Society of Chemical Industry.

Development of the colorimetric sensor array for detection of explosives and volatile organic compounds in air

DEFF Research Database (Denmark)

Kostesha, Natalie; Alstrøm, Tommy Sonne; Johnsen, C

2010-01-01

a color difference map which gives a unique fingerprint for each explosive and volatile organic compound. Such sensing technology can be used to screen for relevant explosives in a complex background as well as to distinguish mixtures of volatile organic compounds distributed in gas phase. This sensor......In the framework of the research project 'Xsense' at the Technical University of Denmark (DTU) we are developing a simple colorimetric sensor array which can be useful in detection of explosives like DNT and TNT, and identification of volatile organic compounds in the presence of water vapor in air...

Determination of some volatile compounds in alcoholic beverage by headspace solid-phase microextraction gas chromatography - mass spectrometry

Science.gov (United States)

Schmutzer, G.; Avram, V.; Feher, I.; David, L.; Moldovan, Z.

2012-02-01

The volatile composition of alcoholic beverage was studied by headspace solid-phase microextraction (HSSPME) method and gas chromatography - mass spectrometry (GC-MS). Some volatile compounds, such as alcohols, esters, terpenes and other are mainly responsible for the flavor of fortified wines and their amounts specify the quality of the alcoholic beverages. From this perspective it is interesting to develop a rapid, selective and sensitive analytical method suitable for simultaneous quantification of the main molecules being responsible for the organoleptic characteristic of alcoholic beverages. Vermouth fortified drink was analyzed in order to characterize the volatile profile. Using the HS-SPME/GC-MS a number of twenty-six volatile compounds from a commercial market alcoholic beverage were identified. The most abundant compounds were m-thymol, o-thymol and eugenol, alongside of the ethyl ester compounds.

Volatile compounds in medlar fruit (Mespilus germanica L. at two ripening stages

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Veličković Milovan M.

2013-01-01

Full Text Available Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if ‘bletted’ (softened by frost or longer storage. The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE with methilen chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E-2-hexenal were the predominant aldehydes, (Z-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpiene (the terpenes responsible for the characteristic medlar flavour being also present. The C6 aliphatic compounds, such as hexanal and (E-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z-3-hexenol were the main volatiles in ripe fruits.

Health evaluation of volatile organic compound (VOC) emission from exotic wood products

DEFF Research Database (Denmark)

Kirkeskov, L; Witterseh, T; Funch, L W

2009-01-01

The purpose of this study was to measure and evaluate the impact of the emissions of selected products of exotic wood on health. Ten products were screened for chemical compounds, and five of the most used products which emitted more than 800 microg/kg were selected for further quantitative...... analyses by climate chamber measurement (iroko, ramin, sheesham, merbau, and rubber tree). Samples of exotic wood (rubber tree and belalu) were further analyzed for emission of chemical compounds by migration into artificial saliva and for content of pesticides and allergenic natural rubber latex (NR latex......) (rubber tree). The toxicological effects of all substances identified were evaluated and the lowest concentrations of interest (LCI) assessed. An R-value was calculated for each wood product (R-value below 1 is considered to be unproblematic as regards health). Emission from the evaluated exotic wood only...

Measurement of volatile plant compounds in field ambient air by thermal desorption-gas chromatography-mass spectrometry.

Science.gov (United States)

Cai, Xiao-Ming; Xu, Xiu-Xiu; Bian, Lei; Luo, Zong-Xiu; Chen, Zong-Mao

2015-12-01

Determination of volatile plant compounds in field ambient air is important to understand chemical communication between plants and insects and will aid the development of semiochemicals from plants for pest control. In this study, a thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS) method was developed to measure ultra-trace levels of volatile plant compounds in field ambient air. The desorption parameters of TD, including sorbent tube material, tube desorption temperature, desorption time, and cold trap temperature, were selected and optimized. In GC-MS analysis, the selected ion monitoring mode was used for enhanced sensitivity and selectivity. This method was sufficiently sensitive to detect part-per-trillion levels of volatile plant compounds in field ambient air. Laboratory and field evaluation revealed that the method presented high precision and accuracy. Field studies indicated that the background odor of tea plantations contained some common volatile plant compounds, such as (Z)-3-hexenol, methyl salicylate, and (E)-ocimene, at concentrations ranging from 1 to 3400 ng m(-3). In addition, the background odor in summer was more abundant in quality and quantity than in autumn. Relative to previous methods, the TD-GC-MS method is more sensitive, permitting accurate qualitative and quantitative measurements of volatile plant compounds in field ambient air.

Development and validation of a portable gas phase standard generation and calibration system for volatile organic compounds

Science.gov (United States)

P. Veres; J. B. Gilman; J. M. Roberts; W. C. Kuster; C. Warneke; I. R. Burling; J. de Gouw

2010-01-01

We report on the development of an accurate, portable, dynamic calibration system for volatile organic compounds (VOCs). The Mobile Organic Carbon Calibration System (MOCCS) combines the production of gas-phase VOC standards using permeation or diffusion sources with quantitative total organic carbon (TOC) conversion on a palladium surface to CO2 in the presence of...

40 CFR 60.542 - Standards for volatile organic compounds.

Science.gov (United States)

2010-07-01

... PROGRAMS (CONTINUED) STANDARDS OF PERFORMANCE FOR NEW STATIONARY SOURCES Standards of Performance for the Rubber Tire Manufacturing Industry § 60.542 Standards for volatile organic compounds. (a) On and after the date on which the initial performance test, required by § 60.8, is completed, but no later than...

User's guide for polyethylene-based passive diffusion bag samplers to obtain volatile organic compound concentrations in wells. Part 2, Field tests

Science.gov (United States)

Vroblesky, Don A.

2001-01-01

Diffusion samplers installed in observation wells were found to be capable of yielding representative water samples for chlorinated volatile organic compounds. The samplers consisted of polyethylene bags containing deionized water and relied on diffusion of chlorinated volatile organic compounds through the polyethylene membrane. The known ability of polyethylene to transmit other volatile compounds, such as benzene and toluene, indicates that the samplers can be used for a variety of volatile organic compounds. In wells at the study area, the volatile organic compound concentrations in water samples obtained using the samplers without prior purging were similar to concentrations in water samples obtained from the respective wells using traditional purging and sampling approaches. The low cost associated with this approach makes it a viable option for monitoring large observation-well networks for volatile organic compounds.

Analysis of Volatile Compounds from Solanumbetaceum Cav. Fruits from Panama by Head-Space Micro Extraction

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Armando A. Durant

2013-01-01

Full Text Available The characterization of the volatile compounds of two varieties of Solanum betaceum Cav. by means of headspace solid-phase microextraction (HS-SPME coupled with gas chromatography-mass spectrometry ( GC-MS i s presented. The HS-SPME method for extraction of the volatiles compounds was optimized by using a 2 3 central composite design. Maximum extraction of volatile compounds was achieved by using a divinylbenzene-carboxen-polydimethylsiloxane (DVB/CAR/PDMS fiber, extraction temperature 76° C, incubation time 44 min, and extraction time of 46 min. The main types of compounds detected in both varieties are terpenoids, followed by aromatics, esters, and aldehydes. Golden-yellow cultivars contained higher levels of esters and terpenes, while the reddish-purple variety contained a significant amount of aromatic compounds. The data structure of the chemical information obtained as well as the relationship between variables was evaluated by means of principal component analysis and cluster analysis.

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

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Antoine Gobert

2017-11-01

Full Text Available Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available. We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Science.gov (United States)

Gobert, Antoine; Tourdot-Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla-Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

2017-01-01

Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the

Biogenic volatile organic compound emissions from vegetation fires.

Science.gov (United States)

Ciccioli, Paolo; Centritto, Mauro; Loreto, Francesco

2014-08-01

The aim of this paper was to provide an overview of the current state of the art on research into the emission of biogenic volatile organic compounds (BVOCs) from vegetation fires. Significant amounts of VOCs are emitted from vegetation fires, including several reactive compounds, the majority belonging to the isoprenoid family, which rapidly disappear in the plume to yield pollutants such as secondary organic aerosol and ozone. This makes determination of fire-induced BVOC emission difficult, particularly in areas where the ratio between VOCs and anthropogenic NOx is favourable to the production of ozone, such as Mediterranean areas and highly anthropic temperate (and fire-prone) regions of the Earth. Fire emissions affecting relatively pristine areas, such as the Amazon and the African savannah, are representative of emissions of undisturbed plant communities. We also examined expected BVOC emissions at different stages of fire development and combustion, from drying to flaming, and from heatwaves coming into contact with unburned vegetation at the edge of fires. We conclude that forest fires may dramatically change emission factors and the profile of emitted BVOCs, thereby influencing the chemistry and physics of the atmosphere, the physiology of plants and the evolution of plant communities within the ecosystem. © 2014 The Authors. Plant, Cell & Environment published by John Wiley & Sons Ltd.

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

Science.gov (United States)

Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

2014-06-01

The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (Pcooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (Pcooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.

Science.gov (United States)

Armenteros, Mónica; Toldrá, Fidel; Aristoy, M-Concepción; Ventanas, Jesús; Estévez, Mario

2012-08-08

The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.

Global simulation of aromatic volatile organic compounds in the atmosphere

Science.gov (United States)

Cabrera Perez, David; Taraborrelli, Domenico; Pozzer, Andrea

2015-04-01

Among the large number of chemical compounds in the atmosphere, the organic group plays a key role in the tropospheric chemistry. Specifically the subgroup called aromatics is of great interest. Aromatics are the predominant trace gases in urban areas due to high emissions, primarily by vehicle exhausts and fuel evaporation. They are also present in areas where biofuel is used (i.e residential wood burning). Emissions of aromatic compounds are a substantial fraction of the total emissions of the volatile organic compounds (VOC). Impact of aromatics on human health is very important, as they do not only contribute to the ozone formation in the urban environment, but they are also highly toxic themselves, especially in the case of benzene which is able to trigger a range of illness under long exposure, and of nitro-phenols which cause detrimental for humans and vegetation even at very low concentrations. The aim of this work is to assess the atmospheric impacts of aromatic compounds on the global scale. The main goals are: lifetime and budget estimation, mixing ratios distribution, net effect on ozone production and OH loss for the most emitted aromatic compounds (benzene, toluene, xylenes, ethylbenzene, styrene and trimethylbenzenes). For this purpose, we use the numerical chemistry and climate simulation ECHAM/MESSy Atmospheric Chemistry (EMAC) model to build the global atmospheric budget for the most emitted and predominant aromatic compounds in the atmosphere. A set of emissions was prepared in order to include biomass burning, vegetation and anthropogenic sources of aromatics into the model. A chemical mechanism based on the Master Chemical Mechanism (MCM) was developed to describe the chemical oxidation in the gas phase of these aromatic compounds. MCM have been reduced in terms of number of chemical equation and species in order to make it affordable in a 3D model. Additionally other features have been added, for instance the production of HONO via ortho

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene.

Science.gov (United States)

Chytiri, S; Goulas, A E; Badeka, A; Riganakos, K A; Kontominas, M G

2005-12-01

The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-packaging films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with packaging films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.

New procedure for the examination of the degradation of volatile organonitrogen compounds during the treatment of industrial effluents.

Science.gov (United States)

Boczkaj, Grzegorz; Makoś, Patrycja; Fernandes, Andre; Przyjazny, Andrzej

2017-03-01

We present a new procedure for the determination of 32 volatile organonitrogen compounds in samples of industrial effluents with a complex matrix. The procedure, based on dispersive liquid-liquid microextraction followed by gas chromatography with nitrogen-phosphorus and mass spectrometric detection, was optimized and validated. Optimization of the extraction included the type of extraction and disperser solvent, disperser solvent volume, pH, salting out effect, extraction, and centrifugation time. The procedure based on nitrogen-phosphorus detection was found to be superior, having lower limits of detection (0.0067-2.29 μg/mL) and quantitation as well as a wider linear range. The developed procedure was applied to the determination of content of volatile organonitrogen compounds in samples of raw effluents from the production of bitumens in which 13 compounds were identified at concentrations ranging from 0.15 to 10.86 μg/mL and in samples of effluents treated by various chemical methods. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of Gamma-Irradiation on the Volatile Flavor Compounds from Dried Ginger (Zingiber officinale Roscoe)

International Nuclear Information System (INIS)

No, K.M.; Seo, H.Y.; Gyawali, Rajendra; Shim, S.L.; Yang, S.H.; Lee, S.J.; Kim, K.S.

2005-01-01

The effect of gamma irradiation on volatile components of Korean dried ginger (Zingiber officinale Roscoe) was studied and compared with non-irradiated sample. Volatile compounds from non- and irradiated samples were extracted using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometer (GC/MS). A total of 83 and 71 compounds were identified and quantified from non-and irradiated dried ginger at dose of 10 kGy. Identified components were hydrocarbons, alcohols, aldehydes, esters, ketones and miscellaneous compounds

Nanostructured Polypyrrole-Based Ammonia and Volatile Organic Compound Sensors

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Milena Šetka

2017-03-01

Full Text Available The aim of this review is to summarize the recent progress in the fabrication of efficient nanostructured polymer-based sensors with special focus on polypyrrole. The correlation between physico-chemical parameters, mainly morphology of various polypyrrole nanostructures, and their sensitivity towards selected gas and volatile organic compounds (VOC is provided. The different approaches of polypyrrole modification with other functional materials are also discussed. With respect to possible sensors application in medicine, namely in the diagnosis of diseases via the detection of volatile biomarkers from human breath, the sensor interaction with humidity is described as well. The major attention is paid to analytes such as ammonia and various alcohols.

The human volatilome: volatile organic compounds (VOCs) in exhaled breath, skin emanations, urine, feces and saliva.

Science.gov (United States)

Amann, Anton; Costello, Ben de Lacy; Miekisch, Wolfram; Schubert, Jochen; Buszewski, Bogusław; Pleil, Joachim; Ratcliffe, Norman; Risby, Terence

2014-09-01

Breath analysis is a young field of research with its roots in antiquity. Antoine Lavoisier discovered carbon dioxide in exhaled breath during the period 1777-1783, Wilhelm (Vilém) Petters discovered acetone in breath in 1857 and Johannes Müller reported the first quantitative measurements of acetone in 1898. A recent review reported 1765 volatile compounds appearing in exhaled breath, skin emanations, urine, saliva, human breast milk, blood and feces. For a large number of compounds, real-time analysis of exhaled breath or skin emanations has been performed, e.g., during exertion of effort on a stationary bicycle or during sleep. Volatile compounds in exhaled breath, which record historical exposure, are called the 'exposome'. Changes in biogenic volatile organic compound concentrations can be used to mirror metabolic or (patho)physiological processes in the whole body or blood concentrations of drugs (e.g. propofol) in clinical settings-even during artificial ventilation or during surgery. Also compounds released by bacterial strains like Pseudomonas aeruginosa or Streptococcus pneumonia could be very interesting. Methyl methacrylate (CAS 80-62-6), for example, was observed in the headspace of Streptococcus pneumonia in concentrations up to 1420 ppb. Fecal volatiles have been implicated in differentiating certain infectious bowel diseases such as Clostridium difficile, Campylobacter, Salmonella and Cholera. They have also been used to differentiate other non-infectious conditions such as irritable bowel syndrome and inflammatory bowel disease. In addition, alterations in urine volatiles have been used to detect urinary tract infections, bladder, prostate and other cancers. Peroxidation of lipids and other biomolecules by reactive oxygen species produce volatile compounds like ethane and 1-pentane. Noninvasive detection and therapeutic monitoring of oxidative stress would be highly desirable in autoimmunological, neurological, inflammatory diseases and cancer

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Science.gov (United States)

Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

2017-07-07

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

Directory of Open Access Journals (Sweden)

Natália Cristina Morais Fernandes

Full Text Available Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in

Emissions of biogenic volatile organic compounds and subsequent photochemical production of secondary organic aerosol in mesocosm studies of temperate and tropical plant species

Science.gov (United States)

Wyche, K. P.; Ryan, A. C.; Hewitt, C. N.; Alfarra, M. R.; McFiggans, G.; Carr, T.; Monks, P. S.; Smallbone, K. L.; Capes, G.; Hamilton, J. F.; Pugh, T. A. M.; MacKenzie, A. R.

2014-12-01

Silver birch (Betula pendula) and three Southeast Asian tropical plant species (Ficus cyathistipula, Ficus benjamina and Caryota millis) from the pantropical fig and palm genera were grown in a purpose-built and environment-controlled whole-tree chamber. The volatile organic compounds emitted from these trees were characterised and fed into a linked photochemical reaction chamber where they underwent photo-oxidation under a range of controlled conditions (relative humidity or RH ~65-89%, volatile organic compound-to-NOx or VOC / NOx ~3-9 and NOx ~2 ppbV). Both the gas phase and the aerosol phase of the reaction chamber were monitored in detail using a comprehensive suite of on-line and off-line chemical and physical measurement techniques. Silver birch was found to be a high monoterpene and sesquiterpene but low isoprene emitter, and its emissions were observed to produce measurable amounts of secondary organic aerosol (SOA) via both nucleation and condensation onto pre-existing seed aerosol (YSOA 26-39%). In contrast, all three tropical species were found to be high isoprene emitters with trace emissions of monoterpenes and sesquiterpenes. In tropical plant experiments without seed aerosol there was no measurable SOA nucleation, but aerosol mass was shown to increase when seed aerosol was present. Although principally isoprene emitting, the aerosol mass produced from tropical fig was mostly consistent (i.e. in 78 out of 120 aerosol mass calculations using plausible parameter sets of various precursor specific yields) with condensation of photo-oxidation products of the minor volatile organic compounds (VOCs) co-emitted; no significant aerosol yield from condensation of isoprene oxidation products was required in the interpretations of the experimental results. This finding is in line with previous reports of organic aerosol loadings consistent with production from minor biogenic VOCs co-emitted with isoprene in principally isoprene-emitting landscapes in Southeast

Volatile metabolites from actinomycetes

DEFF Research Database (Denmark)

Scholler, C.E.G.; Gurtler, H.; Pedersen, R.

2002-01-01

Twenty-six Streptomyces spp. were screened for their volatile production capacity on yeast starch agar. The volatile organic compounds (VOCs) were concentrated on a porous polymer throughout an 8-day growth period. VOCs were analyzed by gas chromatography with flame ionization detection...... and identified or characterized by gas chromatography-mass spectrometry. A total of 120 VOCs were characterized by retention index and mass spectra. Fifty-three compounds were characterized as terpenoid compounds, among which 18 could be identified. Among the VOCs were alkanes, alkenes, alcohols, esters, ketones....... The relationship between the excretion of geosmin and the production of spores was examined for one isolate. A good correlation between headspace geosmin and the number of spores was observed, suggesting that VOCs could be used to indicate the activity of these microorganisms in heterogeneous substrates....

Direct ecosystem fluxes of volatile organic compounds from oil palms in South-East Asia

OpenAIRE

P. K. Misztal; E. Nemitz; B. Langford; C. F. Di Marco; G. J. Phillips; C. N. Hewitt; A. R. MacKenzie; S. M. Owen; D. Fowler; M. R. Heal; J. N. Cape

2011-01-01

This paper reports the first direct eddy covariance fluxes of reactive biogenic volatile organic compounds (BVOCs) from oil palms to the atmosphere using proton-transfer-reaction mass spectrometry (PTR-MS), measured at a plantation in Malaysian Borneo. At midday, net isoprene flux constituted the largest fraction (84 %) of all emitted BVOCs measured, at up to 30 mg m⁻² h⁻¹ over 12 days. By contrast, the sum of its oxidation products methyl vinyl k...

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

Directory of Open Access Journals (Sweden)

Wei Guan

2012-03-01

Full Text Available The organic volatile flavor compounds in fermented stinky tofu (FST were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven alcohols, five alkenes, four sulfides, three heterocycles, three carboxylic acids, three ketones, two aldehydes, one phenol, one amine and one ether. These compounds were determined by MS, and conformed by comparison of the retention times of the separated constituents with those of authentic samples and by comparison of retention indexes (RIs of separated constituents with the RIs reported in the literature. The predominant volatile compound in FST was indole, followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide. In order to find a better extraction time, the extraction times was optimized for each type of SPME fiber; the results show that the best extraction time for Carboxen/PDMS is 60 min, for PDMS/DVB 30 min, for DVB/CAR/PDMS 60 min and for PDMS 75 min. Of the four fibers used in this work, Carboxen/PDMS is found to be the most suitable to extract the organic volatile flavor compounds in fermented stinky tofu.

Effect of packaging material on enological parameters and volatile compounds of dry white wine.

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Revi, M; Badeka, A; Kontakos, S; Kontominas, M G

2014-01-01

The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 °C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles. Copyright © 2013 Elsevier Ltd. All rights reserved.

Monitoring Volatile Organic Compounds (VOCs) in real-time on oil and natural gas production sites

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Lupardus, R.; Franklin, S. B.

2017-12-01

Oil and Natural Gas (O&NG) development, production, infrastructure, and associated processing activities can be a substantial source of air pollution, yet relevant data and real-time quantification methods are lacking. In the current study, O&NG fugitive emissions of Volatile Organic Compounds (VOCs) were quantified in real-time and used to determine the spatial and temporal windows of exposure for proximate flora and fauna. Eleven O&NG sites on the Pawnee National Grassland in Northeastern Colorado were randomly selected and grouped according to production along with 13 control sites from three geographical locations. At each site, samples were collected 25 m from the wellhead in NE, SE, and W directions. In each direction, two samples were collected with a Gasmet DX4040 gas analyzer every hour from 8:00 am to 2:00 pm (6 hours total), July to October, 2016 (N=864). VOC concentrations generally increased during the 6 hr. day with the exception of N2O and were predominately the result of O&NG production and not vehicle exhaust. Thirteen of 24 VOCs had significantly different levels between production groups, frequently above reference standards and at biologically relevant levels for flora and fauna. The most biologically relevant VOCs, found at concentrations exceeding time weighted average permissible exposure limits (TWA PELs), were benzene and acrolein. Generalized Estimating Equations (GEEs) measured the relative quality of statistical models predicting benzene concentrations on sites. The data not only confirms that O&NG emissions are impacting the region, but also that this influence is present at all sites, including controls. Increased real-time VOC monitoring on O&NG sites is required to identify and contain fugitive emissions and to protect human and environmental health.

An investigation on the chemotactic responses of different entomopathogenic nematode strains to mechanically damaged maize root volatile compounds.

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Laznik, Z; Trdan, S

2013-07-01

Entomopathogenic nematodes (EPNs) respond to a variety of stimuli when foraging. In a laboratory investigation, we tested the chemotactic responses of 8 EPN strains (Steinernema and Heterorhabditis) to three mechanically damaged maize root compounds (linalool, α-caryophyllene and β-caryophyllene). We hypothesized that the EPN directional response to the tested volatile compounds would vary among the species and volatile compound and may be related to foraging strategies. The nematodes with an intermediate foraging strategy (Steinernema feltiae) proved to be less active in their movement toward volatile compounds in a comparison with the ambushers (Steinernema carpocapsae) and cruisers (Steinernema kraussei and Heterorhabditis bacteriophora); β-caryophyllene was found to be the most attractive substance in our experiment. The results of our investigation showed that the cruisers were more attracted to β-caryophyllene than the ambushers and intermediates. The foraging strategy did not affect the movement of the IJs toward the other tested volatile compounds or the control. Our results suggest that the response to different volatile cues is more a strain-specific characteristic than a different host-searching strategy. Only S. carpocapsae strain B49 displayed an attraction to linalool, whereas S. kraussei showed a retarded reaction to β-caryophyllene and α-caryophyllene in our experiment. The EPN strains showed only a weak attraction to α-caryophyllene, suggesting that this volatile compound could not have an important role in the orientation of IJs to the damaged roots of maize plants. These results expand our knowledge of volatile compounds as the cues that may be used by EPNs for finding hosts or other aspects of navigation in the soil. Copyright © 2013 Elsevier Inc. All rights reserved.

Emission of volatile sulfur compounds during composting of municipal solid waste (MSW)

International Nuclear Information System (INIS)

Zhang, Hongyu; Schuchardt, Frank; Li, Guoxue; Yang, Jinbing; Yang, Qingyuan

2013-01-01

Highlights: ► We compare the volatile sulfur compounds (VSCs) emissions during three types of municipal solid wastes (MSWs) composting. ► The VSCs released from the kitchen waste composting was significantly higher than that from 15–80 mm fraction of MSW. ► Among the five VSCs, H 2 S was the most abundant compound with 39.0–43.0% of total VSCs released. ► Addition of 20% cornstalks could significantly reduce the VSCs emissions during kitchen waste composting. - Abstract: Volatile sulfur compounds (VSCs) are the main source for malodor from composting plants. In this study, the VSCs generated from composting of 15–80 mm municipal solid waste (T0), kitchen waste (T1) and kitchen waste mixed dry cornstalks (T2) were measured in 60 L reactors with forced aeration for a period of 30 days. The VSCs detected in all treatments were hydrogen sulfide (H 2 S), methyl mercaptan (MM), dimethyl sulfide (DMS), carbon bisulfide (CS 2 ) and dimethyl disulfide (DMDS). Over 90% of the VSCs emissions occurred during the first 15 days, and reached their peak values at days 4–7. The emission profiles of five VSCs species were significantly correlated with internal materials temperature and outlet O 2 concentration (p −1 (dry matter) for T0, T1 and T2, respectively. Among the five VSCs, H 2 S was the most abundant compound with 39.0–43.0% of total VSCs released. Composting of kitchen waste from separate collection posed a negative influence on the VSC and leachate production because of its high moisture content. An addition of dry cornstalks at a mixing ratio of 4:1 (wet weight) could significantly reduce the VSCs emissions and avoid leachate. Compared to pure kitchen waste, VSCs were reduced 66.8%

Utilization of Volatile Organic Compounds as an Alternative for Destructive Abatement

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Satu Ojala

2015-07-01

Full Text Available The treatment of volatile organic compounds (VOC emissions is a necessity of today. The catalytic treatment has already proven to be environmentally and economically sound technology for the total oxidation of the VOCs. However, in certain cases, it may also become economical to utilize these emissions in some profitable way. Currently, the most common way to utilize the VOC emissions is their use in energy production. However, interesting possibilities are arising from the usage of VOCs in hydrogen and syngas production. Production of chemicals from VOC emissions is still mainly at the research stage. However, few commercial examples exist. This review will summarize the commercially existing VOC utilization possibilities, present the utilization applications that are in the research stage and introduce some novel ideas related to the catalytic utilization possibilities of the VOC emissions. In general, there exist a vast number of possibilities for VOC utilization via different catalytic processes, which creates also a good research potential for the future.

Salt lakes of Western Australia - Natural abiotic formation of volatile organic compounds

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Krause, T.; Studenroth, S.; Mulder, I.; Tubbesing, C.; Kotte, K.; Ofner, J.; Junkermann, W.; Schöler, H. F.

2012-04-01

Western Australia is a semi-/arid region that is heavily influenced by global climate change and agricultural land use. The area is known for its many ephemeral saline and hypersaline lakes with a wide range of hydrogeochemical parameters that have gradually changed over the last fifty years. Historically, the region was covered by eucalyptus trees and shrubs, but was cleared mainly within 10 years after WWII to make room for wheat and live stock. After the clearance of the deep rooted native plants the groundwater started to rise, bringing increased amounts of dissolved salts and minerals to the surface and discharging them into streams and lakes. Thus most of Western Australia is influenced by secondary salinisation (soil salting) [1]. Another problem is that the discharged minerals affect the pH of ground and surface water, which ranges from acidic to slightly basic. During the 2011 campaign surface water was measured with a pH between 2.5 and 7.1. Another phenomenon in Western Australia is the decrease of rainfall over the last decades assumed to be linked to the secondary salinisation. The rising saline and mineral rich groundwater increases the biotical and abiotical activity of the salt lakes. Halogenated and non-halogenated volatile organic compounds emitted from those lakes undergo fast oxidation and chemical reactions to form small particles modifying cloud microphysics and thus suppressing rain events [2]. Our objective is to gain a better understanding of this extreme environment with its hypersaline acidic lakes with regard to the potential abiotic formation of volatile organic compounds and its impact on the local climate. In spring 2011 fifty-three sediment samples from ten salt lakes in the Lake King region where taken, freeze-dried and ground. In order to simulate the abiotic formation of volatile organic compounds the soil samples were resuspended with water in gas-tight headspace vials. The headspace was measured using a purge and trap GC

Assessment of control strategies for reducing volatile organic compound emissions from the polyvinyl chloride wallpaper production industry in Taiwan.

Science.gov (United States)

Chang, Chang-Tang; Chiou, Chyow-Shan

2006-05-01

This study attempts to assess the effectiveness of control strategies for reducing volatile organic compound (VOC) emission from the polyvinyl chloride (PVC) wallpaper production industry. In Taiwan, methyl ethyl ketone, TOL, and cyclohexanone have comprised the major content of solvents, accounting for approximately 113,000 t/yr to avoid excessive viscosity of plasticizer dioctyl phthalate (DOP) and to increase facility in working. Emissions of these VOCs from solvents have caused serious odor and worse air quality problems. In this study, 80 stacks in five factories were tested to evaluate emission characteristics at each VOC source. After examining the VOC concentrations in the flue gases and contents, the VOC emission rate before treatment and from fugitive sources was 93,000 and 800 t/yr, respectively. In this study, the semiwet electrostatic precipitator is recommended for use as cost-effective control equipment.

An evaluation of volatile compounds released from containers commonly used in circulation of sports beverages.

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Pandey, Sudhir Kumar; Kim, Ki-Hyun

2011-03-01

In an effort to identify and quantify important volatile organic compounds (VOCs) released from sports beverage containers commonly used for storage and distribution, three brands of sports beverages with poly ethylene terephthalate (PET) and metal cans were analyzed through headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Out of 80 volatile compounds identified from all container types, I-limonene recorded the highest concentration (34.3-118 pmol mol(-1)) along with 12 other VOCs detected most frequently (more than 3 out of all 6 products) such as 2-methyl-6-methylene-2,7-octadiene, alpha-terpineol, decanaldehyde, and p-isopropyltoluene. When each container was filled up with water and analyzed after a long-term storage (49 days), a total of 14 VOCs were detected. According to our analysis, all the VOCs detected from either beverage or container materials were below the safety limits prescribed previously by diverse agencies. However, an extension of these analyses may be necessary for other beverage types, as certain VOCs can be migrated from container materials. Copyright © 2010 Elsevier Inc. All rights reserved.

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

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Samantha Fairbairn

2017-12-01

Full Text Available Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth parameters, lag phase, maximum growth rate, total biomass formation and time to complete fermentation were evaluated. In contrast with previous findings, in fermentative conditions, phenylalanine and valine supported growth well and asparagine supported it poorly. The four parameters showed good correlations for most amino acid treatments, with some notable exceptions. Single amino acid treatments resulted in the predictable production of aromatic compounds, with a linear correlation between amino acid concentration and the concentration of aromatic compounds that are directly derived from these amino acids. With the increased complexity of nitrogen sources, linear correlations were lost and aroma production became unpredictable. However, even in complex medium minor changes in amino acid concentration continued to directly impact the formation of aromatic compounds, suggesting that the relative concentration of individual amino acids remains a predictor of aromatic outputs, independently of the complexity of metabolic interactions between carbon and nitrogen metabolism and between amino acid degradation and utilization pathways.

Volatile organic compounds in the unsaturated zone from radioactive wastes

Science.gov (United States)

Baker, Ronald J.; Andraski, Brian J.; Stonestrom, David A.; Luo, Wentai

2012-01-01

Volatile organic compounds (VOCs) are often comingled with low-level radioactive wastes (LLRW), but little is known about subsurface VOC emanations from LLRW landfills. The current study systematically quantified VOCs associated with LLRW over an 11-yr period at the USGS Amargosa Desert Research Site (ADRS) in southwestern Nevada. Unsaturated-zone gas samples of VOCs were collected by adsorption on resin cartridges and analyzed by thermal desorption and GC/MS. Sixty of 87 VOC method analytes were detected in the 110-m-thick unsaturated zone surrounding a LLRW disposal facility. Chlorofluorocarbons (CFCs) were detected in 100% of samples collected. Chlorofluorocarbons are powerful greenhouse gases, deplete stratospheric ozone, and are likely released from LLRW facilities worldwide. Soil-gas samples collected from a depth of 24 m and a horizontal distance 100 m south of the nearest waste-disposal trench contained >60,000 ppbv total VOCs, including >37,000 ppbv CFCs. Extensive sampling in the shallow unsaturated zone (0–2 m deep) identified areas where total VOC concentrations exceeded 5000 ppbv at the 1.5-m depth. Volatile organic compound concentrations exceeded background levels up to 300 m from the facility. Maximum vertical diffusive fluxes of total VOCs were estimated to be 1 g m-2 yr-1. Volatile organic compound distributions were similar but not identical to those previously determined for tritium and elemental mercury. To our knowledge, this study is the first to characterize the unsaturated zone distribution of VOCs emanating from a LLRW landfill. Our results may help explain anomalous transport of radionuclides at the ADRS and elsewhere.

Biogenic volatile organic compounds from the urban forest of the Metropolitan Region, Chile

International Nuclear Information System (INIS)

Préndez, Margarita; Carvajal, Virginia; Corada, Karina; Morales, Johanna; Alarcón, Francis; Peralta, Hugo

2013-01-01

Tropospheric ozone is a secondary pollutant whose primary sources are volatile organic compounds and nitrogen oxides. The national standard is exceeded on a third of summer days in some areas of the Chilean Metropolitan Region (MR). This study reports normalized springtime experimental emissions factors (EF) for biogenic volatile organic compounds from tree species corresponding to approximately 31% of urban trees in the MR. A Photochemical Ozone Creation Index (POCI) was calculated using Photochemical Ozone Creation Potential of quantified terpenes. Ten species, natives and exotics, were analysed using static enclosure technique. Terpene quantification was performed using GC-FID, thermal desorption, cryogenic concentration and automatic injection. Observed EF and POCI values for terpenes from exotic species were 78 times greater than native values; within the same family, exotic EF and POCI values were 28 and 26 times greater than natives. These results support reforestation with native species for improved urban pollution management. -- First experimental determination of the emission factors of biogenic volatile organic compounds in the urban forest of the Metropolitan Region, Chile

Volatile compound diversity and conserved alarm behaviour in Triatoma dimidiata.

Science.gov (United States)

May-Concha, Irving; Rojas, Julio C; Cruz-López, Leopoldo; Ibarra-Cerdeña, Carlos N; Ramsey, Janine M

2015-02-06

Triatoma dimidiata (Latreille) is a key vector complex of Trypanosoma cruzi, etiologic agent of Chagas disease, as it spans North, Central, and South America. Although morphological and genetic studies clearly indicate existence of at least five clades within the species, there has been no robust or systematic revision, or appropriate nomenclature change for species within the complex. Three of the clades (haplogroups) are distributed in Mexico, and recent evidence attests to dispersal of clades across previously "presumed" monotypic geographic regions. Evidence of niche conservatism among sister species of this complex suggests that geographic dispersal is possible for non-sympatric populations, although no information is available on the behavioural aspects of potential interclade interactions, for instance whether differentiation of chemical signaling or response to these signals could impede communication among the haplogroups. Volatiles emitted by disturbed bugs, Brindley's (BGs), and metasternal (MGs) glands were identified using solid-phase micro-extraction (SPME) and gas chromatography coupled mass spectrometry (GC-MS). Volatile compounds emitted by BGs and MGs, and those secreted by disturbed nymphs and adults, of the three Mexican T. dimidiata haplogroups were tested for avoidance behaviour by conspecific nymphs and adults using an olfactometer. Triatoma dimidiata haplogroups all have three age-related alarm responses: absence of response by early stage nymphs, stage-specific response by 4-5th stage nymphs, and a shared 4-5th nymph and adult response to adult compounds. Disturbed bugs released 15 to 24 compounds depending on the haplogroup, among which were three pyrazines, the first report of these organoleptics in Triatominae. Isobutyric acid from BGs was the most abundant molecule in the response in all haplogroups, in addition to 15 (h1) to 21 (h2 and h3) MG compounds. Avoidance behaviour of disturbed bugs and volatiles emitted by BGs were haplogroup

Identification of the predominant volatile compounds produced by Aspergillus flavus.

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Kamiński, E; Libbey, L M; Stawicki, S; Wasowicz, E

1972-11-01

A culture of Aspergillus flavus grown on moistened wheat meal was homogenized with a blendor, and the resulting slurry was vacuum-distilled at 5 mm of Hg and 35 C. The aqueous distillate was collected in traps cooled to -10 to -80 C. The culture volatiles were extracted from the distillate with CH(2)Cl(2), and, after removal of the bulk of the solvent, the concentrated volatiles were examined by packed-column gas chromatography. Nineteen peaks were observed, and coupled gas chromatography-mass spectrometry was employed to identify the larger components. The compounds identified were: 3-methyl-butanol, 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, and cis-2-octen-1-ol. The two octenols were the predominant compounds, and sufficient sample was trapped from the gas chromatograph for infrared analyses; this confirmed the mass spectral identifications and permitted the assignment of the cis designation to 2-octen-1-ol. Both oct-1-en-3-ol and cis-2-octen-1-ol are thought to be responsible for the characteristic musty-fungal odor of certain fungi; the latter compound may be a useful chemical index of fungal growth.

[Study on two preparation methods for beta-CD inclusion compound of four traditional Chinese medicine volatile oils].

Science.gov (United States)

Li, Hailiang; Cui, Xiaoli; Tong, Yan; Gong, Muxin

2012-04-01

To compare inclusion effects and process conditions of two preparation methods-colloid mill and saturated solution-for beta-CD inclusion compound of four traditional Chinese medicine volatile oils and study the relationship between each process condition and volatile oil physical properties and the regularity of selective inclusion of volatile oil components. Volatile oils from Nardostachyos Radix et Rhizoma, Amomi Fructus, Zingiberis Rhizoma and Angelicaesinensis Radix were prepared using two methods in the orthogonal test. These inclusion compounds by optimized processes were assessed and compared by such methods as TLC, IR and scanning electron microscope. Inclusion oils were extracted by steam distillation, and the components found before and after inclusion were analyzed by GC-MS. Analysis showed that new inclusion compounds, but inclusion compounds prepared by the two processes had differences to some extent. The colloid mill method showed a better inclusion effect than the saturated solution method, indicating that their process conditions had relations with volatile oil physical properties. There were differences in the inclusion selectivity of components between each other. The colloid mill method for inclusion preparation is more suitable for industrial requirements. To prepare volatile oil inclusion compounds with heavy gravity and high refractive index, the colloid mill method needs longer time and more water, while the saturated solution method requires higher temperature and more beta-cyclodextrin. The inclusion complex prepared with the colloid mill method contains extended molecular weight chemical composition, but the kinds of components are reduced.

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

Science.gov (United States)

Pérez-Palacios, T; Petisca, C; Henriques, R; Ferreira, I M P L V O

2013-05-01

This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. Copyright © 2013 Elsevier Ltd. All rights reserved.

Volatile Compounds of the Leaves and Flowers of Lavandula dhofarensis A.G. Miller

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John R. Williams

2013-12-01

Full Text Available The leaves and flowers of Lavandula dhofarensis were collected from the Dhofar region of Oman and hydro-distilled to give low boiling volatiles, which did not condense at 10 oC.  The dichloromethane extract of the hydrosol was analyzed by GC/FID and GC/MS. Sixty four compounds were identified in the volatiles of the leaves, accounting for 78.7% of the total.  The major components were caryophyllene oxide (8.0%, germacrene (7.9%, spathulenol (7.8%, and b-caryophyllene (6.6%. Eighty six compounds were also identified in the volatiles of the leaves plus flowers, comprising 94.5% of the total. The major compounds were camphor (12.9%, viridiflorol (10.5%, a-terpinyl acetate (7.5%, valerenal (7.2%, a-gurjunene (5.6%, and spathulenol (5.5%. Compounds such as linalool, linalyl acetate, 1,8-cineole, and b-ocimene, which are usually found as the major components of lavender oils, were either absent or detected at low levels  (<0.1% in the hydrosol of L. dhofarensis. This investigation showed that the fragrance essence of L. dhofarensis is different from the other Lavandula species. L. dhofarensisis is regionally endemic to wetter areas of Oman.

Modeling long-term uptake and re-volatilization of semi-volatile organic compounds (SVOCs) across the soil-atmosphere interface.

Science.gov (United States)

Bao, Zhongwen; Haberer, Christina; Maier, Uli; Beckingham, Barbara; Amos, Richard T; Grathwohl, Peter

2015-12-15

Soil-atmosphere exchange is important for the environmental fate and atmospheric transport of many semi-volatile organic compounds (SVOCs). This study focuses on modeling the vapor phase exchange of semi-volatile hydrophobic organic pollutants between soil and the atmosphere using the multicomponent reactive transport code MIN3P. MIN3P is typically applied to simulate aqueous and vapor phase transport and reaction processes in the subsurface. We extended the code to also include an atmospheric boundary layer where eddy diffusion takes place. The relevant processes and parameters affecting soil-atmosphere exchange were investigated in several 1-D model scenarios and at various time scales (from years to centuries). Phenanthrene was chosen as a model compound, but results apply for other hydrophobic organic compounds as well. Gaseous phenanthrene was assumed to be constantly supplied to the system during a pollution period and a subsequent regulation period (with a 50% decline in the emission rate). Our results indicate that long-term soil-atmosphere exchange of phenanthrene is controlled by the soil compartment - re-volatilization thus depends on soil properties. A sensitivity analysis showed that accumulation and transport in soils in the short term is dominated by diffusion, whereas in the long term groundwater recharge and biodegradation become relevant. As expected, sorption causes retardation and slows down transport and biodegradation. If atmospheric concentration is reduced (e.g. after environmental regulations), re-volatilization from soil to the atmosphere occurs only for a relatively short time period. Therefore, the model results demonstrate that soils generally are sinks for atmospheric pollutants. The atmospheric boundary layer is only relevant for time scales of less than one month. The extended MIN3P code can also be applied to simulate fluctuating concentrations in the atmosphere, for instance due to temperature changes in the topsoil. Copyright �

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

Energy Technology Data Exchange (ETDEWEB)

Gonzalez Martin, M.I.; Vicente Tavera, S.; Revilla Martin, I.; Vivar Quintana, A.M.; Gonzalez Perez, C.; Hernandez Hierro, J.M.; Lobos Ortega, I.A.

2016-07-01

The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences. (Author)

Occupational health risk assessment of volatile organic compounds emitted from the coke production unit of a steel plant.

Science.gov (United States)

Dehghani, Fateme; Omidi, Fariborz; Heravizadeh, Omidreza; Barati Chamgordani, Saied; Gharibi, Vahid; Sotoudeh Manesh, Akbar

2018-03-27

In this study, cancer and non-cancer risks of exposure to volatile organic compounds in the coke production unit of a steel plant were evaluated. To determine individual exposure to benzene, toluene, xylene and ethylbenzene, personal samples were taken from the breathing zone of workers according to National Institute for Occupational Safety and Health (NIOSH) method 1501. Cancer and non-cancer risk assessment was performed, using US Environmental Protection Agency (US EPA) methods. Samples analysis showed that the concentration of benzene in the energy and biochemistry and the benzol refinement sections was higher than occupational exposure limits. The cancer risk for benzene in all sections was significantly higher than allowable limit; the non-cancer risk for benzene in all sections and toluene in the benzol refinement section was also higher than 1.0. In conclusion, the current control measures are not sufficient and should be improved for efficient control of occupational exposures.

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.

Science.gov (United States)

Wang, Fan; Du, Bao-Lei; Cui, Zheng-Wei; Xu, Li-Ping; Li, Chun-Yang

2017-03-01

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.

Science.gov (United States)

Leclercq-Perlat, Marie-Noëlle; Latrille, Eric; Corrieu, Georges; Spinnler, Henry-Eric

2004-08-01

Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and microbiological changes. Experimental Camembert-type cheeses were prepared in duplicate from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two replicates performed under controlled conditions of temperature (12 degrees C), relative humidity (95 +/- 2%), and atmosphere showed similar ripening characteristics. The evolutions of metabolite concentrations were studied during ripening. The volatile components were extracted by dynamic headspace extraction, separated and quantified by gas chromatography and identified by mass spectrometry. For each cheese the volatile concentrations varied with the part considered (rind or core). Except for ethyl acetate and 2-pentanone, the volatile quantities observed were higher than their perception thresholds. The flavour component production was best correlated with the starter strains. During the first 10 days the ester formations (ethyl, butyl and isoamyl acetates) were associated with the concentrations of K. lactis and G. candidum. The rind quantity of esters was lower than that observed in core probably due to (1) a diffusion from the core to the surface and (2) evaporation from the surface to the chamber atmosphere. G. candidum and Brev. linens association produced 3 methyl butanol and methyl 3-butanal from leucine, respectively. DMDS came from the methionine catabolism due to Brev. linens. Styrene production was attributed to Pen. camemberti. 2-Pentanone evolution was associated with Pen. camemberti spores and G. candidum. 2-Heptanone changes were not directly related to flora activities while 2-octanone production was essentially due to G. candidum. This study also demonstrates the determining role of volatile component diffusion.

Beyond the network of plants volatile organic compounds

OpenAIRE

Vivaldo, Gianna; Masi, Elisa; Taiti, Cosimo; Caldarelli, Guido; Mancuso, Stefano

2017-01-01

Plants emission of volatile organic compounds (VOCs) is involved in a wide class of ecological functions, as VOCs play a crucial role in plants interactions with biotic and abiotic factors. Accordingly, they vary widely across species and underpin differences in ecological strategy. In this paper, VOCs spontaneously emitted by 109 plant species (belonging to 56 different families) have been qualitatively and quantitatively analysed in order to classify plants species. By using bipartite netwo...

Factors Effecting the Total Volatile Organic Compound (TVOC Concentrations in Slovak Households

Directory of Open Access Journals (Sweden)

Ľudmila Mečiarová

2017-11-01

Full Text Available Thirty five Slovak households were selected for an investigation of indoor environmental quality. Measuring of indoor air physical and chemical factors and a questionnaire survey was performed during May 2017. The range of permissible operative temperature was not met in 11% of objects. Relative humidity met the legislative requirements in all monitored homes. Concentrations of total volatile organic compounds (TVOCs were significantly higher in the apartments than in the family houses. The average TVOC levels in the apartments and family houses were 519.7 µg/m3 and 330.2 µg/m3, respectively. Statistical analysis confirmed the effect of indoor air temperature, relative humidity and particulate matter (PM0.5 and PM1 on the levels of TVOCs. Higher TVOC levels were observed also in homes where it is not a common practice to open windows during cleaning activities. Other factors that had a statistically significant effect on concentrations of volatile organic compounds were heating type, attached garage, location of the apartment within residential building (the floor, as well as number of occupants. Higher TVOC concentrations were observed in indoor than outdoor environment, while further analysis showed the significant impact of indoor emission sources on the level of these compounds in buildings. The questionnaire study showed a discrepancy between objective measurement and subjective assessment in the household environment, and pointed to insufficient public awareness about volatile organic compounds (VOCs.

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

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García, Carmen

2009-07-01

Full Text Available A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available and a HO-Pienso system (indoor-based, with a high oleic acid concentrate. The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly ( p Un procedimiento de microextración en fase sólida (SPME en espacio de cabeza fue ensayado para estudiar la evolución de los compuestos volátiles durante la curación de Jamones Ibéricos de cerdos criados en régimen de montanera (en libertad, con bellotas y pasto disponible y un sistema OH-Pienso (estabulados, con un pienso alto en ácido oléico. El efecto del tiempo de curación en los compuestos volátiles fue más marcado que el efecto de la alimentación. La mayoría de los compuestos volátiles afectados por el tiempo de curación fueron compuestos que proceden de la reacción de Strecker y Maillard, que se incrementaron significativamente (p p < 0.05. Algunos de ellos (ácido butanoico, 2,6- dimetilpiracina y 1-octen-3-ol fueron más abundantes en jamones de Montanera que en jamones de Pienso. Estas pequeñas diferencias podrían ser importantes porque los compuestos involucrados han sido identificados como aromas del jamón Ibérico.

Potential for ion-induced nucleation of volatile organic compounds by radon decay in indoor environments

International Nuclear Information System (INIS)

Daisey, J.M.

1991-11-01

There is considerable interest in the ''unattached'' fraction of radon progeny in indoor air because of its significance to the estimation of the risks of radon exposure. Because of its high mobility in air, the unattached fraction is more efficiently deposited in the respiratory tract. Variation in the diameter of the ''unattached'' fraction and in its diffusion coefficient can be due to clustering of other atmospheric species around the 218 PoO 2 + ion. The purpose of this study was to investigate the potential for the formation of clusters of vapor phase organic compounds, found in indoor air, around the 218 PoO 2 + ion and to determine which were most likely to form clusters. A secondary purpose was to provide a compilation of measurements of indoor organic compounds for future experiments and theoretical calculations by the radon research community. The classical charged liquid droplet theory (Thomson equation) was used to estimate the Gibbs free energy of ion-induced nucleation and to provide an indication of the indoor organic compounds most likely to undergo ion-induced nucleation. Forty-four volatile and semi-volatile organic compounds out of the more than 300 which have been reported in indoor air were investigated. Water vapor was included for comparison. The results indicate that there is a potential for the formation of clusters of organic compounds around the 218 PoO 2 + ion. The compounds with the greatest potential for cluster formation are the volatile oxidized hydrocarbons (e.g., n-butanol, phenol, hexanal, nonanal, benzaldehyde, the ketones and the acetates) and the semi-volatile organic compounds (pentachlorophenol, nicotine, chlordane, chlorpyrifos)

Volatile compounds emitted by diverse phytopathogenic microorganisms promote plant growth and flowering through cytokinin action

Czech Academy of Sciences Publication Activity Database

Sanchez-Lopez, A.; Baslam, M.; De Diego, N.; Jose Munoz, F.; Bahaji, A.; Almagro, G.; Ricarte-Bermejo, A.; Garcia-Gomez, P.; Li, J.; Humplík, J.F.; Novák, Ondřej; Spíchal, L.; Doležal, Karel; Baroja-Fernandez, E.; Pozueta-Romero, J.

2016-01-01

Roč. 39, č. 12 (2016), s. 2592-2608 ISSN 0140-7791 R&D Projects: GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : exceptionally high-levels * tandem mass-spectrometry * arabidopsis-thaliana * nitric-oxide * bacterial volatiles * floral transition * anthocyanin biosynthesis * transgenic arabidopsis * liquid-chromatography * organic-compounds * cytokinin * flowering * growth promotion * microbial volatile compounds * photoregulation * photosynthesis * plant-microbe interaction * starch Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 6.173, year: 2016

Volatile organic compounds released by blowfly larvae and pupae: new perspectives in forensic entomology.

Science.gov (United States)

Frederickx, C; Dekeirsschieter, J; Brostaux, Y; Wathelet, J-P; Verheggen, F J; Haubruge, E

2012-06-10

To evaluate postmortem intervals (PMIs), one should take into account the determined age of necrophagous flies present on the cadaver. However, PMI determination needs further improvement, and rapid and accurate approaches have therefore to be developed. While previous studies have focussed on insect cuticular hydrocarbons, here we explore the volatile profile released by larvae and pupae of Calliphora vicina Robineau-Desvoidy (Diptera: Calliphoridae). We monitored changes in volatile compounds daily, by headspace solid-phase microextraction, followed by gas chromatography-mass spectrometry. Branched and unbranched hydrocarbons, alcohols, esters and acids were identified, and the volatile profile was shown to vary, in both composition and quantity, with the age of the larva/pupa under investigation. We concluded, based on the analysis of the released volatile organic compounds, that it is possible to increase the accuracy of the estimated PMI, through improved estimation of the age of blowflies present on the cadaver. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

75 FR 57390 - Approval and Promulgation of Implementation Plans; Alabama: Volatile Organic Compounds

Science.gov (United States)

2010-09-21

... Environmental Management (ADEM) on March 3, 2010. The revision modifies the definition of ``volatile organic... the VOC definition on the basis that these compounds make a negligible contribution to tropospheric..., 2009, which excludes these compounds from the regulatory VOC definition. This action is being taken...

Distribution of Total Volatile Organic Compounds at taxi drivers in Tehran

Directory of Open Access Journals (Sweden)

Seyyed Mohammad Javad Golhosseini

2015-06-01

Full Text Available Air pollution is currently the most serious environmental health threat worldwide. Volatile Organic Compounds (VOC are considered as the main effective factors in causing air pollution. Vehicles are among the major sources which emit these compounds, so it seems that automobiles’ microenvironment is one of the places where people are exposed to high concentration of VOC. Evaluating the exposure amount of Total Volatile Organic Compounds (TVOC can indeed be used as an indicator to estimate the amount of exposure to every individual VOC. This study was conducted on the concentration of TVOC inside Tehran taxies for a period of one year. For this purpose, a real time instrument equipped with photo-ionization detector (PID was used. Consequently, the highest and the lowest measured TVOC in taxies equaled 3.33 ppm and 0.72 ppm, respectively. In addition, the arithmetic mean of TVOC concentration was 1.77±0.53 ppm inside the examined taxies. In this study, the parameters like measurement time, climate and vehicle conditions were found to have significant effect on the amount of exposure to TVOC.

Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

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Pin-Rou Lee

2013-01-01

Full Text Available The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.

Novel collection method for volatile organic compounds (VOCs) from dogs

Science.gov (United States)

Host derived chemical cues are an important aspect of arthropod attraction to potential hosts. Host cues that act over longer distances include CO2, heat, and water vapor, while cues such as volatile organic compounds (VOCs) act over closer distances. Domestic dogs are important hosts for disease cy...

Extraction of Citrus Hystrix D.C. (Kaffir Lime) Essential Oil Using Automated Steam Distillation Process: Analysis of Volatile Compounds

International Nuclear Information System (INIS)

Nurhani Kasuan; Zuraida Muhammad; Zakiah Yusoff; Mohd Hezri Fazalul Rahiman; Mohd Nasir Taib; Zaibunnisa Abdul Haiyee

2013-01-01

An automated steam distillation was successfully used to extract volatiles from Citrus hystrix D.C (Kaffir lime) peels. The automated steam distillation integrated with robust temperature control can commercially produce large amount of essential oil with efficient heating system. Objective of this study is to quantify the oil production rate using automated steam distillation and analyze the composition of volatiles in Kaffir lime peels oil at different controlled and uncontrolled temperature conditions. From the experimentation, oil extraction from Kaffir lime peels only took approximately less than 3 hours with amount of oil yield was 13.4 % more than uncontrolled temperature. The identified major compounds from Kaffir lime peels oil were sabinene, β-pinene, limonene, α-pinene, camphene, myrcene, terpinen-4-ol, α-terpineol, linalool, terpinolene and citronellal which are considered to have good organoleptic quality. In contrast with uncontrolled temperature, oil analysis revealed that some important volatile compounds were absent such as terpinolene, linalool, terpinen-4-ol due to thermal degradation effect from fast heating of extracted material. (author)

A refined method for the calculation of the Non-Methane Volatile Organic Compound emission estimate from Domestic Solvent Usage in Ireland from 1992 to 2014 - A case study for Ireland

Science.gov (United States)

Barry, Stephen; O'Regan, Bernadette

2016-08-01

This study describes a new methodology to calculate Non-Methane Volatile Organic Compounds from Domestic Solvent Use including Fungicides over the period 1992-2014. Improved emissions data compiled at a much more refined level can help policy-makers develop more effective policy's to address environmental issues. However, a number of problems were found when member states attempt to use national statistics for Domestic Solvent Use including Fungicides. For instance, EMEP/EEA (2013) provides no guidance regarding which activity data should be used, resulting in emission estimates being potentially inconsistent and un-comparable. Also, previous methods and emission factors described in the EMEP/EEA (2013) guidebook do not exactly match data collected by state agencies. This makes using national statistics difficult. In addition, EMEP/EEA (2013) use broader categories than necessary (e.g. Cosmetics Aerosol/Non Aerosol) to estimate emissions while activity data is available at a more refined level scale (e.g. Personal Cleaning Products, Hair Products, Cosmetics, Deodorants and Perfumes). This can make identifying the drivers of emissions unclear. This study builds upon Tzanidakis et al. (2012) whereby it provides a method for collecting activity data from state statistics, developed country specific emission factors based on a survey of 177 Irish products and importantly, used a new method to account for the volatility of organic compounds found in commonly available domestic solvent containing products. This is the first study to account for volatility based on the characteristics of organic compounds and therefore is considered a more accurate method of accounting for emissions from this emission source. The results of this study can also be used to provide a simple method for other member parties to account for the volatility of organic compounds using sectorial adjustment factors described here. For comparison purposes, emission estimates were calculated using the

Distribution of volatile organic compounds over a semiconductor Industrial Park in Taiwan.

Science.gov (United States)

Chiu, Kong-Hwa; Wu, Ben-Zen; Chang, Chih-Chung; Sree, Usha; Lo, Jiunn-Guang

2005-02-15

This study examined volatile organic compounds (VOC) concentration in ambient air collected during the years 2000--2003 at several different locations of Hsinchu Science-based Industrial Park (HSIP) in Taiwan. A canister automated GC-MS system analyzed the volatile organics in ambient air grasp samples according to T0-15 method. Oxygenated volatiles were the most abundant VOC detected in HSIP followed by aromatics that are commonly used as solvents in the semiconductor industries. The major components measured in the ambient air are 2-propanol (29-135 ppbv), acetone (12-164 ppbv), benzene (0.7-1.7 ppbv), and toluene (13-20 ppbv). At some of the sampling locations, odorous compounds such as carbon disulfide and dimethyl sulfide levels exceed threshold values. The estimated toluene/benzene ratio is very high at most of the sites. However, the total amount of VOC is reduced over the years from 2000 to 2003 due to strict implementation on use and discharge of solvents in industries. There exists no definite seasonal pattern for sporadic occurrence of high levels of some of the volatile organics. Stagnant weather conditions with low wind speeds aid accumulation of toxic species at ground level. The results entail that hi-tech semiconductor industries are still a potential source for harmful organic substances to surrounding microenvironment.

Changes in guava (Psidium guajava L. var. Paluma nectar volatile compounds concentration due to thermal processing and storage

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Maria Ivaneide Coutinho Correa

2010-12-01

Full Text Available Guava nectars were formulated for approximately 10, 12, or 14 ºBrix, with 40% guava pulp. Sodium benzoate, 500 mg.kg-1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 ºC/42 seconds in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 ºC or refrigerated (5 ± 2 ºC under fluorescent light exposure and analyzed on the day after processing (time zero and also 40, 80, and 120 days of storage. Eight compounds were identified and quantified by Gas Chromatography (GC -Mass Spectrometry (MS: hexanal, (E-hex-2-enal, 1-hexenol, (Z-hex-3-enol, (Z-hex-3-enyl acetate, phenyl-3-propyl acetate, cinnamyl acetate, and acetic acid. There was no significant effect of thermal treatment on the volatile compound concentrations, except for a significant decrease (p = 0.0001 in hexanal and (Z-hex-3-enyl acetate (p = 0.0029. As for the storage time, there was a much greater decrease in the esters contents, such as (Z-hex-3-enyl and phenyl-3-propyl acetates. Cinnamyl acetate had the greatest decrease over storage time. Refrigeration was better than room temperature for guava nectar volatile compounds stability over storage time, mainly for esters compounds, which are important for the product aroma and flavor

Measurements of oxygenated volatile organic compounds in the oil sands region of Alberta

Science.gov (United States)

Moussa, S. G.; Leithead, A.; Li, S. M.; Gordon, M.; Hayden, K. L.; Wang, D. K.; Staebler, R. M.; Liu, P.; O'Brien, J.; Mittermeier, R.; Liggio, J.

2014-12-01

Oxygenated volatile organic compounds (OVOCs) are ubiquitous in the atmosphere, and represent an important fraction of volatile organic compounds. Additionally some OVOC species may pose health risks. OVOCs can affect the oxidative and radiative budget of the atmosphere since they are precursors to ground level ozone, hydroxyl radicals and secondary organic aerosols (SOA). OVOCs such as methanol, formaldehyde, acetaldehyde, acetone, crotonaldehyde, methylvinylketone (MVK), methylethylketone (MEK) and acrolein can be emitted from anthropogenic and biogenic sources. Additionally, they are the secondary products of the photo-oxidation of hydrocarbons (biogenic and anthropogenic). Understanding the magnitude of these sources is a prerequisite for accurate representations of radical cycling, ozone production and SOA formation in air quality models. The sources of OVOCs in the Alberta Oil Sands (OS) region have not previously been well characterized. In the summer of 2013, airborne measurements of various OVOCs were made in the Athabasca oil sands region between August 13 and September 7, 2013. Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) was used to measure methanol, formaldehyde, acetaldehyde, acetone, crotonaldehyde, MVK, MEK, acrolein as well as other hydrocarbons. Emission ratios (ER) for several OVOCs (relative to carbon monoxide; CO) were used to estimate direct anthropogenic emissions from OS industrial sources, while the calculated OH radical exposures were used to estimate the production and removal of secondary anthropogenic OVOCs. The results indicate that OVOCs such as acetaldehyde, crotonaldehyde and MVK have both primary and secondary anthropogenic and biogenic sources. However, species such as methanol and acrolein are from biogenic and anthropogenic sources, respectively. The results of this work will help to characterize sources of OVOCs and the factors influencing their atmospheric fate in the Oil Sands region.

GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.

Science.gov (United States)

Jackels, Susan C; Marshall, Eric E; Omaiye, Angelica G; Gianan, Robert L; Lee, Fabrice T; Jackels, Charles F

2014-10-22

Potato taste defect (PTD) is a flavor defect in East African coffee associated with Antestiopsis orbitalis feeding and 3-isopropyl-2-methoxypyrazine (IPMP) in the coffee. To elucidate the manifestation of PTD, surface and interior volatile compounds of PTD and non-PTD green coffees were sampled by headspace solid phase microextraction and analyzed by gas chromatography mass spectrometry. Principal component analysis of the chromatographic data revealed a profile of surface volatiles distinguishing PTD from non-PTD coffees dominated by tridecane, dodecane, and tetradecane. While not detected in surface volatiles, IPMP was found in interior volatiles of PTD coffee. Desiccated antestia bugs were analyzed by GCMS, revealing that the three most prevalent volatiles were tridecane, dodecane, and tetradecane, as was found in the surface profile PTD coffee. Coffee having visible insect damage exhibited both a PTD surface volatile profile and IPMP in interior volatiles, supporting the hypothesis linking antestia bug feeding activity with PTD profile compounds on the surface and IPMP in the interior of the beans.

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.

Science.gov (United States)

Bovolenta, S; Romanzin, A; Corazzin, M; Spanghero, M; Aprea, E; Gasperi, F; Piasentier, E

2014-12-01

The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic

Volatile compounds from leaves of the African spider plant (Gynandropsis gynandra) with bioactivity against spider mite (Tetranychus urticae)

DEFF Research Database (Denmark)

Nyalala, Samuel Odeyo; Petersen, Mikael Agerlin; Grout, Brian William Wilson

2013-01-01

Previous studies have demonstrated that Gynandropsis gynandra emits acetonitrile as a foliar volatile from intact plants and isolated leaves, and that this compound is an effective spider mite repellent. This study has used gas chromatography–mass spectrometry to investigate volatile compounds...... emitted from homogenised G. gynandra leaves to evaluate their tissue acetonitrile content and to look for other compounds that might be exploited for the management of spider mites. Acetonitrile was absent from the homogenised tissues of five lines of G. gynandra, studied over two seasons. Thirteen...... volatile compounds were emitted by G. gynandra at significantly higher levels than mite-susceptible pot roses, including isothiocyanates, aldehydes, esters, alcohols and terpenes. Six representative compounds were selected to assess bioactivity. Spider mite populations were completely inactive after a 2¿h...

Factors that influence the volatile organic compound content in human breath

NARCIS (Netherlands)

Blanchet, L.; Smolinska, Agnieszka; Baranska, Agnieszka; Tigchelaar-Feenstra, E.; Swertz, M.; Zhernakova, A.; Dallinga, J. W.; Wijmenga, C.; van Schooten, Frederik J.

Background. Thousands of endogenous and exogenous volatile organic compounds (VOCs) are excreted in each breath. Inflammatory and deviant metabolic processes affect the level of endogeneous VOCs, which can serve as specific biomarkers for clinical diagnosis and disease monitoring. Important issues

Volatile Organic Sulfur Compounds of Environmental Interest: Dimethyl Sulfide and Methanethiol

Science.gov (United States)

Chasteen, Thomas G.; Bentley, Ronald

2004-01-01

Volatile organic sulfur compounds (VOSCs) have been assigned environmental roles in global warming, acid precipitation, and cloud formation where two important members dimethyl sulfide (CH3)2 S, DMS, and methanethiol, CH3SH, MT, of VOSC group are involved.

Electrospun Polyurethane Fibers for Absorption of Volatile Organic Compounds from Air

NARCIS (Netherlands)

Scholten, E.; Bromberg, L.; Rutledge, G.C.; Hatton, T.A.

2011-01-01

Electrospun polyurethane fibers for removal of volatile organic compounds (VOC) from air with rapid VOC absorption and desorption have been developed. Polyurethanes based on 4,4-methylenebis(phenylisocyanate) (MDI) and aliphatic isophorone diisocyanate as the hard segments and butanediol and

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao Beans

Directory of Open Access Journals (Sweden)

Juan Manuel Cevallos-Cevallos

2018-01-01

Full Text Available Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound was determined using available databases. Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation. The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone. Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene. The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde. This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.

Biological relevance of volatile organic compounds emitted during the pathogenic interactions between apple plants and Erwinia amylovora.

Science.gov (United States)

Cellini, Antonio; Buriani, Giampaolo; Rocchi, Lorenzo; Rondelli, Elena; Savioli, Stefano; Rodriguez Estrada, Maria T; Cristescu, Simona M; Costa, Guglielmo; Spinelli, Francesco

2018-01-01

Volatile organic compounds emitted during the infection of apple (Malus pumila var. domestica) plants by Erwinia amylovora or Pseudomonas syringae pv. syringae were studied by gas chromatography-mass spectrometry and proton transfer reaction-mass spectrometry, and used to treat uninfected plants. Infected plants showed a disease-specific emission of volatile organic compounds, including several bio-active compounds, such as hexenal isomers and 2,3-butanediol. Leaf growth promotion and a higher resistance to the pathogen, expressed as a lower bacterial growth and migration in plant tissues, were detected in plants exposed to volatile compounds from E. amylovora-infected plants. Transcriptional analysis revealed the activation of salicylic acid synthesis and signal transduction in healthy plants exposed to volatiles produced by E. amylovora-infected neighbour plants. In contrast, in the same plants, salicylic acid-dependent responses were repressed after infection, whereas oxylipin metabolism was activated. These results clarify some metabolic and ecological aspects of the pathogenic adaptation of E. amylovora to its host. © 2016 BSPP AND JOHN WILEY & SONS LTD.

Influence of environmental conditions on production of volatiles by Trichoderma atroviride in relation with the sick building syndrome

Energy Technology Data Exchange (ETDEWEB)

Polizzi, Viviana [Ghent University, Faculty of Bioscience Engineering, Department of Sustainable Organic Chemistry and Technology, Coupure links 653, B-9000 Ghent (Belgium); Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Harelbekestraat 72, B-9000 Ghent (Belgium); Adams, An; De Kimpe, Norbert [Ghent University, Faculty of Bioscience Engineering, Department of Sustainable Organic Chemistry and Technology, Coupure links 653, B-9000 Ghent (Belgium); Picco, Anna Maria [Pavia University, Faculty of Sciences, Department of Territorial Ecology and Environment, via S. Epifanio 14, 27100 Pavia (Italy); Adriaens, Els; Lenoir, Joke [Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Pharmaceutical Technology, Harelbekestraat 72, B-9000 Ghent (Belgium); Van Peteghem, Carlos; De Saeger, Sarah [Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Harelbekestraat 72, B-9000 Ghent (Belgium)

2011-04-15

A Trichoderma atroviride strain was isolated from a water-damaged office and the production of microbial volatile organic compounds (MVOCs) was investigated by means of headspace solid phase microextraction GC-MS. Different growth conditions (substrate, temperature, relative humidity) were selected, resembling indoor parameters, to elucidate a possible relationship between MVOCs, produced by Trichoderma atroviride, and the Sick Building Syndrome. In general, the range of MVOCs and the emitted quantities were larger on malt extract agar (MEA) than on wallpaper and plasterboard. Particular attention was dedicated to the volatile marker 6-pentyl-2-pyrone, a compound produced in high quantities on MEA, and its mucosal irritation potency was shown in a slug mucosal irritation assay. Some compounds characteristic for growth on specific building materials were detected, e.g. 2-ethylcyclopentanone, menthone, iso-menthone and trans-p-menth-2-en-7-ol on plasterboard and 4-heptanone and 1-octen-3-ol on wallpaper. Relative humidity and substrate had a more important effect on MVOC production than temperature. (author)

Environment and Pollution Management of Pollution Volatile Organic Compounds in Cluj-Napoca

Directory of Open Access Journals (Sweden)

Carmen Florean

2016-10-01

Full Text Available Pollution negative influences the environmental, human health, buildings and increase the production of waste. We are currently witnessing pollution and degradation in some cases irreversible, of the environment. Environmental issues are extremely complex and cover all sectors. Worldwide, industrial pollution strategies necessary to reduce emissions to the atmosphere hydrocarbons, volatile organic compounds (VOCs and other polluants in urban areas. The highest concentrations of volatile organic compounds of more than 80 mg/m3 occur in densely populated areas. The latest data reported in the residential area of Cluj-Napoca values did not exceed 20 m /m3. However peaks reported VOC concentrations, depending on the season, exceeding the upper limit that according to Law. 104/2011 is 75 μ/m3. It was identified due to increase annual mean concentration of VOCs as, in particular, road traffic exceeding sanitary standards on the main traffic routes within the city. In this paper the results obtained after carrying out an analysis of the average VOC concentration recorded in the city Cluj-Napoca as a result of car traffic. They were pursued average concentrations of VOCs resulting from the combustion of liquid fuels, petrol and diesel type. Analyzing the results obtained are proposed solutions for reducing VOC emissions. The rule under which these solutions have been proposed to reduce the concentration of VOCs took into account the possibility implementation and maintenance costs thereof.

Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.).

Science.gov (United States)

Corpas Iguarán, Eduardo; Taborda Ocampo, Gonzalo; Tapasco Alzate, Omar

2018-01-01

Lulo ( Solanum quitoense Lam.) is an exotic fruit cultivated in Colombia. During ripening and senescence, this climactic fruit undergoes biochemical processes that produce the volatiles responsible for its aroma. This study aimed to evaluate the changes in the volatile content during the ripening and senescence of lulo. Analysis of the volatile composition of lulo harvested in each of its five ripening stages and during its senescence time when stored at 18 ± 2 °C was performed using HS-SPME with GC-MS. Throughout ripening, the most notable change was the transformation of alcohols such as (Z)-3-hexen-1-ol and 1-penten-3-ol to afford esters such as (Z)-3-hexenyl acetate and ketones such as 1-penten-3-one. Some acids reacted with alcohols to produce acetate and hexanoate esters, concentrations which increased more than sixfold between stage one and five. Moreover, all the major compounds were C 6 straight chain compounds related to the lipoxygenase pathway. During senescence, majority of compounds were methyl esters, which increased in concentration consistently until day eight. Remarkably, the content of methyl butanoate increased from 0.9% of the total amount of volatiles on day two up to 76.4% on day eight. Some of these volatiles are probably contributors to the "off flavor" during senescence.

Determination of non-volatile radiolytic compounds in ethylene co-vinyl alcohol

International Nuclear Information System (INIS)

Kothapalli, A.; Sadler, G.

2003-01-01

The use of ionizing radiation on food contact polymers is increasing due to the critical role of the package in holding or containing the irradiated foods [Food Add. Contam. 18(6) (2001) 475]. Irradiation benefits the food if properly applied and the food is pre-packaged prior to irradiation to protect it from subsequent recontamination. The United States Food and Drug Administration (USFDA) has approved the use of ionizing radiation within the dosage range of 0-60 kGy on limited films since the 1960s [USFDA 21CFR 179.45]. The obstacle in the way of approval of additional polymers is that FDA fears that these materials may undergo changes during irradiation producing toxic radiolytic fragments. Ethylene co-vinyl alcohol (EVOH), which is often used in food applications, is not approved by the FDA for pre-packaged irradiated foods. The present work examines the non-volatile radiolytic compounds, which may be formed due to exposure to gamma irradiation at the dosage levels of 3 and 10 kGy versus a non-radiated control. Irradiated EVOH is subjected to extraction with 95:5 ethanol and water (by volume) as the food simulating solvent (FSS) for a period of 10 days at 40 deg. C, which models the amount of radiolytic compound a food would extract in 1 year [USFDA Chemistry Requirement for Food Contact Notification]. The FSS is then analyzed for the presence of non-volatile compounds using advanced liquid chromatographic techniques. The chromatograms obtained from different dosages show that non-volatile radiolytic compounds are not formed in EVOH and it would, therefore be in compliance with safety demands of USFDA [Available at: http://www.cfsan.fda.gov/~dms/opa-guid.htmlref and http://www.access.gpo.gov/nara/cfr/cfr-table-search.htmlpage1

Determination of non-volatile radiolytic compounds in ethylene co-vinyl alcohol

Science.gov (United States)

Kothapalli, A.; Sadler, G.

2003-08-01

The use of ionizing radiation on food contact polymers is increasing due to the critical role of the package in holding or containing the irradiated foods [Food Add. Contam. 18(6) (2001) 475]. Irradiation benefits the food if properly applied and the food is pre-packaged prior to irradiation to protect it from subsequent recontamination. The United States Food and Drug Administration (USFDA) has approved the use of ionizing radiation within the dosage range of 0-60 kGy on limited films since the 1960s [USFDA 21CFR 179.45]. The obstacle in the way of approval of additional polymers is that FDA fears that these materials may undergo changes during irradiation producing toxic radiolytic fragments. Ethylene co-vinyl alcohol (EVOH), which is often used in food applications, is not approved by the FDA for pre-packaged irradiated foods. The present work examines the non-volatile radiolytic compounds, which may be formed due to exposure to gamma irradiation at the dosage levels of 3 and 10 kGy versus a non-radiated control. Irradiated EVOH is subjected to extraction with 95:5 ethanol and water (by volume) as the food simulating solvent (FSS) for a period of 10 days at 40 °C, which models the amount of radiolytic compound a food would extract in 1 year [USFDA Chemistry Requirement for Food Contact Notification]. The FSS is then analyzed for the presence of non-volatile compounds using advanced liquid chromatographic techniques. The chromatograms obtained from different dosages show that non-volatile radiolytic compounds are not formed in EVOH and it would, therefore be in compliance with safety demands of USFDA [Available at: http://www.cfsan.fda.gov/~dms/opa-guid.html#ref and http://www.access.gpo.gov/nara/cfr/cfr-table-search.html#page1].

Comparison of two common adsorption materials for thermal desorption gas chromatography - mass spectrometry of biogenic volatile organic compounds.

Science.gov (United States)

Marcillo, Andrea; Jakimovska, Viktorija; Widdig, Anja; Birkemeyer, Claudia

2017-09-08

Volatile organic compounds (VOCs) are commonly collected from gaseous samples by adsorption to materials such as the porous polymer Tenax TA. Adsorbed compounds are subsequently released from these materials by thermal desorption (TD) and separated then by gas chromatography (GC) with flame ionization (FID) or mass spectrometry (MS) detection. Tenax TA is known to be particularly suitable for non-polar to semipolar volatiles, however, many volatiles from environmental and biological samples possess a rather polar character. Therefore, we tested if the polymer XAD-2, which so far is widely used to adsorb organic compounds from aqueous and organic solvents, could provide a broader coverage for (semi)polar VOCs during gas-phase sampling. Mixtures of volatile compounds covering a wide range of volatility (bp. 20-256°C) and different chemical classes were introduced by liquid spiking into sorbent tubes with one of the two porous polymers, Tenax TA or XAD-2, and analyzed by TD/GC-MS. At first, an internal standard mixture composed of 17 authentic standards was used to optimize desorption temperature with respect to sorbent degradation and loading time for calibration. Secondly, we tested the detectability of a complex standard mixture composed of 57 volatiles, most of them common constituents of the body odor of mammals. Moreover, the performance of XAD-2 compared with Tenax TA was assessed as limit of quantitation and linearity for the internal standard mixture and 33 compounds from the complex standard mixture. Volatiles were analyzed in a range between 0.01-∼250ng/tube depending on the compound and material. Lower limits of quantitation were between 0.01 and 3 ng±0.9). Interestingly, we found different kinetics for compound adsorption with XAD-2, and a partially better sensitivity in comparison with Tenax TA. For these analytes, XAD-2 might be recommended as an alternative of Tenax TA for TD/GC-MS analysis. Copyright © 2017 Elsevier B.V. All rights reserved.

Neurotoxicity of fungal volatile organic compounds in Drosophila melanogaster.

Science.gov (United States)

Inamdar, Arati A; Masurekar, Prakash; Bennett, Joan Wennstrom

2010-10-01

Many volatile organic compounds (VOCs) are found in indoor environment as products of microbial metabolism. In damp indoor environments, fungi are associated with poor air quality. Some epidemiological studies have suggested that microbial VOCs have a negative impact on human health. Our study was designed to provide a reductionist approach toward studying fungal VOC-mediated toxicity using the inexpensive model organism, Drosophila melanogaster, and pure chemical standards of several important fungal VOCs. Low concentrations of the following known fungal VOCs, 0.1% of 1-octen-3-ol and 0.5% of 2-octanone; 2,5 dimethylfuran; 3-octanol; and trans-2-octenal, caused locomotory defects and changes in green fluorescent protein (GFP)- and antigen-labeled dopaminergic neurons in adult D. melanogaster. Locomotory defects could be partially rescued with L-DOPA. Ingestion of the antioxidant, vitamin E, improved the survival span and delayed the VOC-mediated changes in dopaminergic neurons, indicating that the VOC-mediated toxicity was due, in part, to generation of reactive oxygen species.

Microbial communities related to volatile organic compound emission in automobile air conditioning units.

Science.gov (United States)

Diekmann, Nina; Burghartz, Melanie; Remus, Lars; Kaufholz, Anna-Lena; Nawrath, Thorben; Rohde, Manfred; Schulz, Stefan; Roselius, Louisa; Schaper, Jörg; Mamber, Oliver; Jahn, Dieter; Jahn, Martina

2013-10-01

During operation of mobile air conditioning (MAC) systems in automobiles, malodours can occur. We studied the microbial communities found on contaminated heat exchanger fins of 45 evaporators from car MAC systems which were operated in seven different regions of the world and identified corresponding volatile organic compounds. Collected biofilms were examined by scanning electron microscopy and fluorescent in situ hybridization. The detected bacteria were loosely attached to the metal surface. Further analyses of the bacteria using PCR-based single-strand conformation polymorphism and sequencing of isolated 16S rRNA gene fragments identified highly divergent microbial communities with multiple members of the Alphaproteobacteriales, Methylobacteria were the prevalent bacteria. In addition, Sphingomonadales, Burkholderiales, Bacillales, Alcanivorax spp. and Stenotrophomonas spp. were found among many others depending on the location the evaporators were operated. Interestingly, typical pathogenic bacteria related to air conditioning systems including Legionella spp. were not found. In order to determine the nature of the chemical compounds produced by the bacteria, the volatile organic compounds were examined by closed loop stripping analysis and identified by combined gas chromatography/mass spectrometry. Sulphur compounds, i.e. di-, tri- and multiple sulphides, acetylthiazole, aromatic compounds and diverse substituted pyrazines were detected. Mathematical clustering of the determined microbial community structures against their origin identified a European/American/Arabic cluster versus two mainly tropical Asian clusters. Interestingly, clustering of the determined volatiles against the origin of the corresponding MAC revealed a highly similar pattern. A close relationship of microbial community structure and resulting malodours to the climate and air quality at the location of MAC operation was concluded.

Very volatile organic compounds: an understudied class of indoor air pollutants.

Science.gov (United States)

Salthammer, T

2016-02-01

Very volatile organic compounds (VVOCs), as categorized by the WHO, are an important subgroup of indoor pollutants and cover a wide spectrum of chemical substances. Some VVOCs are components of products commonly used indoors, some result from chemical reactions and some are reactive precursors of secondary products. Nevertheless, there is still no clear and internationally accepted definition of VVOCs. Current approaches are based on the boiling point, and the saturation vapor pressure or refer to analytical procedures. A significant problem is that many airborne VVOCs cannot be routinely analyzed by the usually applied technique of sampling on Tenax TA® followed by thermal desorption GC/MS or by DNPH-sampling/HPLC/UV. Some VVOCs are therefore often neglected in indoor-related studies. However, VVOCs are of high significance for indoor air quality assessment and there is need for their broader consideration in measurement campaigns and material emission testing. © 2014 The Authors. Indoor Air published by John Wiley & Sons Ltd.

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.

Science.gov (United States)

Yang, Wenjian; Yu, Jie; Pei, Fei; Mariga, Alfred Mugambi; Ma, Ning; Fang, Yong; Hu, Qiuhui

2016-04-01

Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear. To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile components in F. velutipes significantly changed during hot air drying according to the principal component analysis and radar fingerprint chart of electronic nose. Volatile compounds of fresh F. velutipes consisted mainly of ketones, aldehydes and alcohols, and 3-octanone was the dominant compound. Drying process could significantly decrease the relative content of ketones and promoted the generation of alcohols, acids, and esters, which became the main volatile compounds of dried F. velutipes. These may provide a theoretical basis for the formation mechanism of flavor substances in dried F. velutipes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Volatile and intermediate volatility organic compounds in suburban Paris: variability, origin and importance for SOA formation

International Nuclear Information System (INIS)

Ait-Helal, W.; Borbon, A.; Beekmann, M.; Doussin, J.F.; Durand-Jolibois, R.; Grand, N.; Michoud, V.; Miet, K.; Perrier, S.; Siour, G.; Zapf, P.; Sauvage, S.; Fronval, I.; Leonardis, T.; Locoge, N.; Gouw, J.A. de; Colomb, A.; Gros, V.; Lopez, M.

2014-01-01

Measurements of gaseous and particulate organic carbon were performed during the MEGAPOLI experiments, in July 2009 and January-February 2010, at the SIRTA observatory in suburban Paris. Measurements comprise primary and secondary volatile organic compounds (VOCs), of both anthropogenic and biogenic origins, including C12-C16 n-alkanes of intermediate volatility (IVOCs), suspected to be efficient precursors of secondary organic aerosol (SOA). The time series of gaseous carbon are generally consistent with times series of particulate organic carbon at regional scale, and are clearly affected by meteorology and air mass origin. Concentration levels of anthropogenic VOCs in urban and suburban Paris were surprisingly low (2-963 ppt) compared to other mega-cities worldwide and to rural continental sites. Urban enhancement ratios of anthropogenic VOC pairs agree well between the urban and suburban Paris sites, showing the regional extent of anthropogenic sources of similar composition. Contrary to other primary anthropogenic VOCs (aromatics and alkanes), IVOCs showed lower concentrations in winter (≤ 5 ppt) compared to summer (13-27 ppt), which cannot be explained by the gas-particle partitioning theory. Higher concentrations of most oxygenated VOCs in winter (18-5984 ppt) suggest their dominant primary anthropogenic origin. The respective role of primary anthropogenic gaseous compounds in regional SOA formation was investigated by estimating the SOA mass concentration expected from the anthropogenic VOCs and IVOCs (I/VOCs) measured at SIRTA. From an integrated approach based on emission ratios and SOA yields, 38% of the SOA measured at SIRTA is explained by the measured concentrations of I/VOCs, with a 2% contribution by C12-C16 n-alkane IVOCs. From the results of an alternative time-resolved approach, the average IVOC contribution to SOA formation is estimated to be 7 %, which is half of the average contribution of the traditional aromatic compounds (15 %). Both

Total Oxidation of Model Volatile Organic Compounds over Some Commercial Catalysts

Czech Academy of Sciences Publication Activity Database

Matějová, Lenka; Topka, Pavel; Jirátová, Květa; Šolcová, Olga

2012-01-01

Roč. 443, NOV 7 (2012), s. 40-49 ISSN 0926-860X R&D Projects: GA MPO FR-TI1/059 Institutional support: RVO:67985858 Keywords : volatile organic compounds * oxidation * ethanol Subject RIV: DM - Solid Waste and Recycling Impact factor: 3.410, year: 2012

Emission of volatile sulfur compounds during composting of municipal solid waste (MSW)

Energy Technology Data Exchange (ETDEWEB)

Zhang, Hongyu [Beijing Building Materials Academy of Science Research/State Key Laboratory of Solid Waste Reuse for Building Material, Beijing 100041 (China); College of Resources and Environment Sciences, China Agricultural University, Beijing 100094 (China); Schuchardt, Frank [Johann Heinrich von Thuenen-Institute, Institute of Agricultural Technology and Biosystems Engineering, Bundesallee 50, 38116 Braunschweig (Germany); Li, Guoxue, E-mail: ligx@cau.edu.cn [College of Resources and Environment Sciences, China Agricultural University, Beijing 100094 (China); Yang, Jinbing; Yang, Qingyuan [College of Resources and Environment Sciences, China Agricultural University, Beijing 100094 (China)

2013-04-15

Highlights: ► We compare the volatile sulfur compounds (VSCs) emissions during three types of municipal solid wastes (MSWs) composting. ► The VSCs released from the kitchen waste composting was significantly higher than that from 15–80 mm fraction of MSW. ► Among the five VSCs, H{sub 2}S was the most abundant compound with 39.0–43.0% of total VSCs released. ► Addition of 20% cornstalks could significantly reduce the VSCs emissions during kitchen waste composting. - Abstract: Volatile sulfur compounds (VSCs) are the main source for malodor from composting plants. In this study, the VSCs generated from composting of 15–80 mm municipal solid waste (T0), kitchen waste (T1) and kitchen waste mixed dry cornstalks (T2) were measured in 60 L reactors with forced aeration for a period of 30 days. The VSCs detected in all treatments were hydrogen sulfide (H{sub 2}S), methyl mercaptan (MM), dimethyl sulfide (DMS), carbon bisulfide (CS{sub 2}) and dimethyl disulfide (DMDS). Over 90% of the VSCs emissions occurred during the first 15 days, and reached their peak values at days 4–7. The emission profiles of five VSCs species were significantly correlated with internal materials temperature and outlet O{sub 2} concentration (p < 0.05). Total emissions of the VSCs were 216.1, 379.3 and 126.0 mg kg{sup −1} (dry matter) for T0, T1 and T2, respectively. Among the five VSCs, H{sub 2}S was the most abundant compound with 39.0–43.0% of total VSCs released. Composting of kitchen waste from separate collection posed a negative influence on the VSC and leachate production because of its high moisture content. An addition of dry cornstalks at a mixing ratio of 4:1 (wet weight) could significantly reduce the VSCs emissions and avoid leachate. Compared to pure kitchen waste, VSCs were reduced 66.8%.

Comparison of the neurotoxicities between volatile organic compounds and fragrant organic compounds on human neuroblastoma SK-N-SH cells and primary cultured rat neurons

Directory of Open Access Journals (Sweden)

Yasue Yamada

2015-01-01

Full Text Available These are many volatile organic compounds (VOCs that are synthesized, produced from petroleum or derived from natural compounds, mostly plants. Fragrant and volatile organic compounds from plants have been used as food additives, medicines and aromatherapy. Several clinical and pathological studies have shown that chronic abuse of VOCs, mainly toluene, causes several neuropsychiatric disorders. Little is known about the mechanisms of neurotoxicity of the solvents. n-Octanal, nonanal, and 2-ethyl-1-hexanol, which are used catalyzers or intermediates of chemical reactions, are released into the environment. Essential oils have the functions of self-defense, sterilization, and antibiosis in plants. When volatile organic compounds enter the body, there is the possibility that they will pass through the blood–brain barrier (BBB and affect the central nervous system (CNS. However, the direct effects of volatile organic compounds on neural function and their toxicities are still unclear. We compared the toxicities of n-octanal, nonanal and 2-ethyl-1-hexanol with those of five naturally derived fragrant organic compounds (FOCs, linalool, cis-3-hexen-1-ol, isoamyl alcohol, n-propyl alcohol and n-phenethyl alcohol. MTT assay of human neuroblastoma SK-N-SH cells showed that the IC50 values of linalool, cis-3-hexen-1-ol, isoamyl alcohol, n-propyl alcohol and phenethyl alcohol were 1.33, 2.3, >5, >5, and 2.39 mM, respectively, and the IC50 values of toluene, n-octanal, nonanal and 2-ethyl-1-hexanol were 850, 37.2, 8.31 and 15.1 μM, respectively. FOCs showed lower toxicities than those of VOCs. These results indicate that FOCs are safer than other compounds.

Biotic and abiotic factors affect green ash volatile production and emerald ash borer adult feeding preference.

Science.gov (United States)

Chen, Yigen; Poland, Therese M

2009-12-01

The emerald ash borer, Agrilus planipennis Fairmaire (Coleoptera: Buprestidae), is an exotic woodborer first detected in 2002 in Michigan and Ontario and is threatening the ash resource in North America. We examined the effects of light exposure and girdling on green ash (Fraxinus pennsylvanica Marsh) volatile production, and effects of light exposure, girdling, and leaf age on emerald ash borer adult feeding preferences and phototaxis. Green ash seedlings grown under higher light exposure had lower amounts of three individual volatile compounds, (Z)-3-hexenol, (E)-beta-ocimene, and (Z,E)-alpha-farnesene, as well as the total amount of six detected volatile compounds. Girdling did not affect the levels of these volatiles. Emerald ash borer females preferred mature leaves, leaves from girdled trees, and leaves grown in the sun over young leaves, leaves from nongirdled trees, and leaves grown in the shade, respectively. These emerald ash borer preferences were most likely because of physical, nutritional, or biochemical changes in leaves in response to the different treatments. Emerald ash borer females and males showed positive phototaxis in laboratory arenas, a response consistent with emerald ash borer preference for host trees growing in sunlight.

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Directory of Open Access Journals (Sweden)

Alexis Marsol-Vall

2017-01-01

Full Text Available Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5% and peach (69.7%, esters (54.0% in pear, and terpenoids (35.3% in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and α-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis

International Nuclear Information System (INIS)

Félix, Juliana S.; Domeño, Celia; Nerín, Cristina

2013-01-01

Graphical abstract: This work details the characterization of VOCs of WPC, produced from residual materials which would have landfills as current destination, and evaluates their odor profile. Highlights: ► More than 140 volatile compounds were identified in raw materials and WPC products. ► Markers were related to the thermal degradation, sawdust or coupling agents. ► WPC prototype showed a characteristic odor profile of burnt, sweet and wax-like. ► Aldehydes, carboxylic acids, ketones and phenols were odor descriptors of WPC. - Abstract: Application of wood plastic composites (WPCs) obtained from recycled materials initially intended for landfill is usually limited by their composition, mainly focused on release of volatile organic compounds (VOCs) which could affect quality or human safety. The study of the VOCs released by a material is a requirement for new composite materials. Characterization and quantification of VOCs of several WPC produced with low density polyethylene (LDPE) and polyethylene/ethylene vinyl acetate (PE/EVA) films and sawdust were carried out, in each stage of production, by solid phase microextraction in headspace mode (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). An odor profile was also obtained by HS-SPME and GC–MS coupled with olfactometry analysis. More than 140 compounds were observed in the raw materials and WPC samples. Some quantified compounds were considered WPC markers such as furfural, 2-methoxyphenol, N-methylphthalimide and 2,4-di-tert-butylphenol. Hexanoic acid, acetic acid, 2-methoxyphenol, acetylfuran, diacetyl, and aldehydes were the most important odorants. None of the VOCs were found to affect human safety for use of the WPC

Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis

Energy Technology Data Exchange (ETDEWEB)

Félix, Juliana S., E-mail: jfelix@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain); Domeño, Celia, E-mail: cdomeno@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain); Nerín, Cristina, E-mail: cnerin@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain)

2013-03-15

Graphical abstract: This work details the characterization of VOCs of WPC, produced from residual materials which would have landfills as current destination, and evaluates their odor profile. Highlights: ► More than 140 volatile compounds were identified in raw materials and WPC products. ► Markers were related to the thermal degradation, sawdust or coupling agents. ► WPC prototype showed a characteristic odor profile of burnt, sweet and wax-like. ► Aldehydes, carboxylic acids, ketones and phenols were odor descriptors of WPC. - Abstract: Application of wood plastic composites (WPCs) obtained from recycled materials initially intended for landfill is usually limited by their composition, mainly focused on release of volatile organic compounds (VOCs) which could affect quality or human safety. The study of the VOCs released by a material is a requirement for new composite materials. Characterization and quantification of VOCs of several WPC produced with low density polyethylene (LDPE) and polyethylene/ethylene vinyl acetate (PE/EVA) films and sawdust were carried out, in each stage of production, by solid phase microextraction in headspace mode (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). An odor profile was also obtained by HS-SPME and GC–MS coupled with olfactometry analysis. More than 140 compounds were observed in the raw materials and WPC samples. Some quantified compounds were considered WPC markers such as furfural, 2-methoxyphenol, N-methylphthalimide and 2,4-di-tert-butylphenol. Hexanoic acid, acetic acid, 2-methoxyphenol, acetylfuran, diacetyl, and aldehydes were the most important odorants. None of the VOCs were found to affect human safety for use of the WPC.

The scent of colorectal cancer: detection by volatile organic compound analysis

NARCIS (Netherlands)

de Boer, Nanne K. H.; de Meij, Tim G. J.; Oort, Frank A.; Ben Larbi, Ilhame; Mulder, Chris J. J.; van Bodegraven, Adriaan A.; van der Schee, Marc P.

2014-01-01

The overall metabolic state of an individual is reflected by emitted volatile organic compounds (VOCs), which are gaseous carbon-based chemicals. In this review, we will describe the potential of VOCs as fully noninvasive markers for the detection of neoplastic lesions of the colon. VOCs are

Control of postharvest Botrytis fruit rot of strawberry by volatile organic compounds of Candida intermedia.

Science.gov (United States)

Huang, R; Li, G Q; Zhang, J; Yang, L; Che, H J; Jiang, D H; Huang, H C

2011-07-01

A study was conducted to identify volatile organic compounds or volatiles produced by Candida intermedia strain C410 using gas chromatography-mass spectrometry, and to determine efficacy of the volatiles of C. intermedia in suppression of conidial germination and mycelial growth of Botrytis cinerea and control of Botrytis fruit rot of strawberry. Results showed that, among 49 volatiles (esters, alcohols, alkenes, alkanes, alkynes, organic acids, ketones, and aldehydes) identified from C. intermedia cultures on yeast extract peptone dextrose agar, two compounds, 1,3,5,7-cyclooctatetraene and 3-methyl-1-butanol, were the most abundant. Synthetic chemicals of 1,3,5,7-cyclooctatetraene; 3-methyl-1-butanol; 2-nonanone; pentanoic acid, 4-methyl-, ethyl ester; 3-methyl-1-butanol, acetate; acetic acid, pentyl ester; and hexanoic acid, ethyl ester were highly inhibitory to conidial germination and mycelial growth of B. cinerea. Inhibition of conidial germination and mycelial growth of B. cinerea by volatiles of C. intermedia was also observed. Meanwhile, results showed that incidence and severity of Botrytis fruit rot of strawberry was significantly (P intermedia cultures or C. intermedia-infested strawberry fruit. These results suggest that the volatiles of C. intermedia C410 are promising biofumigants for control of Botrytis fruit rot of strawberry.

Volatile organic compounds emissions from gasoline and diesel powered vehicle

Energy Technology Data Exchange (ETDEWEB)

Mugica, V [Universidad Autonoma Metropolitana, Mexico, D.F. (Mexico); Vega, E; Sanchez, G; Reyes, E; Arriaga, J. L [Instituto Mexicano del Petroleo, Mexico, D.F. (Mexico); Chow, J; Watson, J; Egami, R [Desert Research Institute, Reno, NV (United States)

2001-01-01

In this research, volatile organic compound emissions were characterized from gasoline and diesel vehicles. Sampling campaigns in the Metropolitan Area of Mexico City were designed and carried out in tunnels, crossroads, and truck and bus terminals. The samples were analyzed with gas chromatography getting more than 250 different compounds, being more or less 60 of them the 80% of all the emissions. The most abundant are the two carbon compounds, as a result of the combustion, and compounds related to fuels compositions, like isopentane, xylenes, toluene among others. The profiles obtained in tunnels and crossroads were very similar with the exception of the 3 and 4 carbon compounds, which were found in bigger proportion in the profiles at crossroads. This may probably be due to the blend with the ambient air. The profiles corresponding to trucks and buses have a smaller content of two carbon compounds and a bigger content of xylenes, toluene and ethylbenzene. The variations in the proportions of the compounds allow differentiating the profiles of vehicles using gasoline and diesel. [Spanish] En este trabajo se caracterizaron las emisiones de compuestos organicos volatiles provenientes de vehiculos a gasolina y a diesel. Para ello, se disenaron diversas campanas de muestreo en la zona Metropolitana de la Ciudad de Mexico, en tuneles, cruceros y estaciones de camiones de carga y autobuses. Las muestras se analizaron con cromatografia, de gases obteniendose mas de 250 compuestos distintos, de los cuales aproximadamente 60 corresponden a mas del 80% de las emisiones. Los compuestos mas abundantes son los de dos carbonos, resultado de la combustion, y 4 carbonos que se encontraron en mayor proporcion en los perfiles de cruceros, lo cual se debe probablemente a la mezcla con el aire ambiente. Los perfiles correspondientes a camiones de carga y autobuses tienen un menor contenido de compuestos de dos carbonos y un mayor contenido de xilenos, tolueno y etilbenceno. Estas

Volatile Organic Compounds Emissions from Luculia pinceana Flower and Its Changes at Different Stages of Flower Development

Directory of Open Access Journals (Sweden)

Yuying Li

2016-04-01

Full Text Available Luculia plants are famed ornamental plants with sweetly fragrant flowers, of which L. pinceana Hooker, found primarily in Yunnan Province, China, has the widest distribution. Solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS was employed to identify the volatile organic compounds (VOCs emitted from different flower development stages of L. pinceana for the evaluation of floral volatile polymorphism. Peak areas were normalized as percentages and used to determine the relative amounts of the volatiles. The results showed that a total of 39 compounds were identified at four different stages of L. pinceana flower development, including 26 at the bud stage, 26 at the initial-flowering stage, 32 at the full-flowering stage, and 32 at the end-flowering stage. The most abundant compound was paeonol (51%–83% followed by (E,E-α-farnesene, cyclosativene, and δ-cadinene. All these volatile compounds create the unique fragrance of L. pinceana flower. Floral scent emission offered tendency of ascending first and descending in succession, meeting its peak level at the initial-flowering stage. The richest diversity of floral volatile was detected at the third and later periods of flower development. Principal component analysis (PCA indicated that the composition and its relative content of floral scent differed throughout the whole flower development. The result has important implications for future floral fragrance breeding of Luculia. L. pinceana would be adequate for a beneficial houseplant and has a promising prospect for development as essential oil besides for a fragrant ornamental owing to the main compounds of floral scent with many medicinal properties.

Controlled release of volatiles under mild reaction conditions: from nature to everyday products.

Science.gov (United States)

Herrmann, Andreas

2007-01-01

Volatile organic compounds serve in nature as semiochemicals for communication between species, and are often used as flavors and fragrances in our everyday life. The quite limited longevity of olfactive perception has led to the development of pro-perfumes or pro-fragrances--ideally nonvolatile and odorless fragrance precursors which release the active volatiles by bond cleavage. Only a limited amount of reaction conditions, such as hydrolysis, temperature changes, as well as the action of light, oxygen, enzymes, or microorganisms, can be used to liberate the many different chemical functionalities. This Review describes the controlled chemical release of fragrances and discusses additional challenges such as precursor stability during product storage as well as some aspects concerning toxicity and biodegradability. As the same systems can be applied in different areas of research, the scope of this Review covers fragrance delivery as well as the controlled release of volatiles in general.

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

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Yazid Abdul Manap

2012-05-01

Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

Extraction and GC determination of volatile aroma compounds from extracts of three plant species of the Apiaceae family

Science.gov (United States)

Stan, M.; Soran, M. L.; Varodi, C.; Lung, I.; Copolovici, L.; MǎruÅ£oiu, C.

2013-11-01

Parsley (Petroselinum crispum), dill (Anethum graveolens) and celery (Apium graveolens), three aromatic plants belonging to the Apiaceae (Umbelliferae) botanical family, were selected as sources of essential or volatile oils. Essential oils are composed of a large diversity of volatile aroma compounds. Plant-derived essential oils and extracts have long been used as natural agents in food preservation, pharmaceuticals and medicinal therapies. In the present study, the plant extracts from leaves of parsley, dill and celery, were obtained by maceration, ultrasound-assisted extraction and microwave-assisted extraction. All extractions were performed at 30°C, using different solvents (ethanol, diethyl ether, n-hexane) and solvent mixtures (1:1, v/v). The most effective solvent system for the extraction of volatile aroma compounds was diethyl ether - n-hexane (1:1, v/v). Extraction efficiency and determination of aroma volatiles were performed by GC-FID and GC-MS, respectively. The major volatile compounds present in plant extracts were myristicin, α-phellandrene, β-phellandrene, 1,3,8-p-menthatriene, apiol, dill ether and allyl phenoxyacetate.

Dependence of Oak-Related Volatile Compounds on the Physicochemical Characteristics of Barrel-Aged Wines

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Pedro Rodríguez-Rodríguez

2012-01-01

Full Text Available This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order to give more light on the contradictory results found by other authors in this respect. For this, three different single variety wines were aged for twelve months in barrels with the same characteristics (same cooperage, wood origin, toasting level and volume, repeating the experiment in two consecutive years. Our results show that the percentage of wine alcohol and its titratable acidity positively correlated with the final concentration of vanillin and guaiacyl compounds in the oak-matured wines and negatively with the cis- and trans-β-methyl-γ-octalactone concentration. Therefore, when studying the effect of oak barrel variables (oak origin and seasoning, size of the barrel, number of uses, etc. on the concentration of oak-related volatile compounds in wine, the effect of the physicochemical variables of the wine, especially titratable acidity and alcohol content, should also be taken into account since the final wine aroma composition will also depend on these characteristics.

40 CFR 60.542a - Alternate standard for volatile organic compounds.

Science.gov (United States)

2010-07-01

... PROGRAMS (CONTINUED) STANDARDS OF PERFORMANCE FOR NEW STATIONARY SOURCES Standards of Performance for the Rubber Tire Manufacturing Industry § 60.542a Alternate standard for volatile organic compounds. (a) On and after the date on which the initial performance test, required by § 60.8, is completed, but no...

[Impact of air fresheners and deodorizers on the indoor total volatile organic compounds].

Science.gov (United States)

Jinno, Hideto; Tanaka-Kagawa, Toshiko; Obama, Tomoko; Miyagawa, Makoto; Yoshikawa, Jun; Komatsu, Kazuhiro; Tokunaga, Hiroshi

2007-01-01

Indoor air quality is a growing health concern because of the increased incidence of the building-related illness, such as sick-building syndrome and multiple chemical sensitivity/idiopathic environmental intolerance. In order to effectively reduce the unnecessary chemical exposure in the indoor environment, it would be important to quantitatively compare the emissions from many types of sources. Besides the chemical emissions from the building materials, daily use of household products may contribute at significant levels to the indoor volatile organic compounds (VOCs). In this study, we investigated the emission rate of VOCs and carbonyl compounds for 30 air fresheners and deodorizers by the standard small chamber test method (JIS A 1901). The total VOC (TVOC) emission rates of these household products ranged from the undetectable level (fragrances in the products account for the major part of the TVOC emissions. Based on the emission rates, the impacts on the indoor TVOC were estimated by the simple model with a volume of 17.4 m3 and a ventilation frequency of 0.5 times/h. The mean of the TVOC increment for the indoor air fresheners was 170 microg/m3, accounting for 40% of the current provisional target value, 400 microg/m3. These results suggest that daily use of household products can significantly influence the indoor air quality.

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS in the Study of Grape and Wine Volatile Compounds

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Annarita Panighel

2014-12-01

Full Text Available Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines; others are precursors of aroma compounds which form in winemaking and during wine aging (e.g., glycosidically-bound volatile compounds and C13-norisoprenoids. Headspace solid phase microextraction (HS-SPME is a fast and simple technique which was developed for analysis of volatile compounds. This review describes some SPME methods coupled with gas chromatography/mass spectrometry (GC/MS used to study the grape and wine volatiles.

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

DEFF Research Database (Denmark)

Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.

2014-01-01

Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal...... contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São...... Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME...

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Science.gov (United States)

Chen, Deke; Chen, Xin; Chen, Hua; Cai, Bingna; Wan, Peng; Zhu, Xiaolian; Sun, Han; Sun, Huili; Pan, Jianyu

2016-12-01

Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL-1, 80°C, 40 min), YE masking (7 mg mL-1, 45°C, 30 min) and TP treatment (0.4 mg mL-1, 40°C, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

Analysis of hydrogen, carbon, sulfur and volatile compounds in (U3Si2 - Al) nuclear fuel

International Nuclear Information System (INIS)

Moura, Sergio C.; Redigolo, Marcelo M.; Amaral, Priscila O.; Leao, Claudio; Oliveira, Glaucia A.C. de; Bustillos, Oscar V.

2015-01-01

Uranium silicide U 3 Si 2 is used as nuclear fuel in the research nuclear reactor IEA-R1 at IPEN/CNEN, Sao Paulo, Brazil. The U 3 Si 2 is dispersed in aluminum reaching high densities of uranium in the nucleus of the fuel, up to 4.8 gU cm -3 . This nuclear fuel must comply with a quality control, which includes analysis of hydrogen, carbon and sulfur for the U 3 Si 2 and volatile compound for the aluminum. Hydrogen, carbon and sulfur are analyzed by the method of Radio Frequency gas extraction combustion coupled with Infrared detector. Volatile compounds are analyzed by the method of heated gas extraction coupled with gravimetric measurement. These methods are recommended by the American Society for Testing Materials (ASTM) for nuclear materials. The average carbon and sulfur measurements are 30 μg g -1 and 3 μg g -1 , respectively, and 40 μg g -1 for volatile compounds. The hydrogen analyzer is a TCHEN 600 LECO, carbon and sulfur analyzer is a CS 244 LECO and the volatile compounds analyzer is a home-made apparatus that use a resistant furnace, a gas pipe measurement and a glove-box with controlled atmosphere where an analytical balance has been installed, this analyzer was made at IPEN laboratory. (author)

Volatile organic compound measurements in the California/Mexico border region during SCOS97

International Nuclear Information System (INIS)

Zielinska, B.; Sagebiel, J.; Harshfield, G.; Pasek, R.

2001-01-01

Measurements of volatile organic compounds (VOC) were carried out in the California/Mexico border region during the Southern California Ozone Study in the summer of 1997 (SCOS97). Integrated 3-h samples were collected in Rosarito (south of Tijuana, Mexico) and in Mexicali during intensive operational periods (IOP), twice per IOP day. VOC were collected using stainless-steel 6-l canisters; carbonyl compounds were collected using 2,4-dinitrophenylhydrazine (DNPH) impregnated C18 SepPak cartridges. The canister samples were analyzed for speciated volatile hydrocarbons (C 2 -C 12 ), CO, CO 2 , CH 4 , methyl t-butyl ether (MTBE), and halogenated hydrocarbons. DNPH-impregnated cartridges were analyzed for 14 C 1 -C 7 carbonyl compounds. The concentrations of all species were higher at Mexicali than in Rosarito. A good correlation between total non-methane hydrocarbons (TNMHC), CO, and other pollutants associated with motor vehicle emissions observed for Mexicali indicates that the main source of TNMHC at this site is vehicular traffic

Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.

Science.gov (United States)

Jiang, Bao; Zhang, Zhenwen

2010-12-10

In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs), 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with "fruity'' and ''ripe fruit'' odor descriptors.

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

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Zhenwen Zhang

2010-12-01

Full Text Available In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs, 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with “fruity’’ and ‘‘ripe fruit’’ odor descriptors.

Nitrate radicals and biogenic volatile organic compounds: oxidation, mechanisms, and organic aerosol

Science.gov (United States)

Oxidation of biogenic volatile organic compounds (BVOC) by the nitrate radical (NO3) represents one of the important interactions between anthropogenic emissions related to combustion and natural emissions from the biosphere. This interaction has been recognized for more than 3 d...

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.

Science.gov (United States)

Pérez, Ana G; de la Rosa, Raúl; Pascual, Mar; Sánchez-Ortiz, Araceli; Romero-Segura, Carmen; León, Lorenzo; Sanz, Carlos

2016-01-08

Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced. Copyright © 2015 Elsevier B.V. All rights reserved.

Adsorptive performance of chromium-containing ordered mesoporous silica on volatile organic compounds (VOCs

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Jianwei Fan

2017-09-01

Full Text Available Volatile organic compounds (VOCs are the primary poisonous emissions into the atmosphere in natural gas exploitation and disposing process. The adsorption method has been widely applied in actual production because of its good features such as low cost, low energy consumption, flexible devices needed, etc. The commonly used adsorbents like activated carbon, silicon molecular sieves and so on are not only susceptible to plugging or spontaneous combustion but difficult to be recycled. In view of this, a new adsorbent (CrSBA15 was made by the co-assembly method to synthesize the ordered mesoporous silica materials with different amounts of chromium to eliminate VOCs. This new adsorbent was characterized by small-angle-X-ray scattering (SAXS, nitrogen adsorption/desorption, scanning electron microscopy (SEM, and transmission electron microscopy (TEM. Its adsorption performance to eliminate VOCs (toluene, benzene, cyclohexane and ethyl acetate used as typical pollutants was also tested systematically. Research results indicate that this new adsorbent of CrSBA-15(30, with the silicon/chromium ration being 30, owns the maximum micropore volume, and shows a higher adsorption performance in eliminating toluene, benzene, cyclohexane and ethyl acetate. Besides, it is cost-effective and much easier to be recycled than the activated carbon. In conclusion, CrSBA-15(30 is a good adsorbent to eliminate VOCs with broad application prospects. Keywords: Mesoporous materials, Silicon dioxide, Synthesis, Adsorption, Volatile organic compounds (VOCs, Recyclability, Energy saving

Analysis of volatile organic compounds in pleural effusions by headspace solid-phase microextraction coupled with cryotrap gas chromatography and mass spectrometry.

Science.gov (United States)

Huang, Zhongping; Zhang, Jie; Zhang, Peipei; Wang, Hong; Pan, Zaifa; Wang, Lili

2016-07-01

Headspace solid-phase microextraction coupled with cryotrap gas chromatography and mass spectrometry was applied to the analysis of volatile organic compounds in pleural effusions. The highly volatile organic compounds were separated successfully with high sensitivity by the employment of a cryotrap device, with the construction of a cold column head by freezing a segment of metal capillary with liquid nitrogen. A total of 76 volatile organic compounds were identified in 50 pleural effusion samples (20 malignant effusions and 30 benign effusions). Among them, 34 more volatile organic compounds were detected with the retention time less than 8 min, by comparing with the normal headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry method. Furthermore, 24 volatile organic compounds with high occurrence frequency in pleural effusion samples, 18 of which with the retention time less than 8 min, were selected for the comparative analysis. The results of average peak area comparison and box-plot analysis showed that except for cyclohexanone, 2-ethyl-1-hexanol, and tetramethylbenzene, which have been reported as potential cancer biomarkers, cyclohexanol, dichloromethane, ethyl acetate, n-heptane, ethylbenzene, and xylene also had differential expression between malignant and benign effusions. Therefore, the proposed approach was valuable for the comprehensive characterization of volatile organic compounds in pleural effusions. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The Incidence and Fate of Volatile Methyl Siloxanes in a Crewed Spacecraft Cabin

Science.gov (United States)

Perry, Jay L.; Kayatin, Matthew J.

2017-01-01

Volatile methyl siloxanes (VMS) arise from diverse, pervasive sources aboard crewed spacecraft ranging from materials offgassing to volatilization from personal care products. These sources lead to a persistent VMS compound presence in the cabin environment that must be considered for robust life support system design. Volatile methyl siloxane compound stability in the cabin environment presents an additional technical issue because degradation products such as dimethylsilanediol (DMSD) are highly soluble in water leading to a unique load challenge for water purification processes. The incidence and fate of VMS compounds as observed in the terrestrial atmosphere, water, and surface (soil) environmental compartments have been evaluated as an analogy for a crewed cabin environment. Volatile methyl siloxane removal pathways aboard crewed spacecraft are discussed and a material balance accounting for a DMSD production mechanism consistent with in-flight observations is presented.

Effect of gamma radiation on the content β-carotene and volatile compounds of cantaloupe melon

International Nuclear Information System (INIS)

Souza, Stefania P. de; Cardozo, Monique; Lima, Keila dos S.C.; Lima, Antonio L. dos S.

2011-01-01

The Japanese melon or cantaloupe (Cucumis melo L.) is characterized by fruits with almost 1.0 Kg, pulp usually salmon and musky scent. The fruits when ripe are sensitive to post harvest handling. This low transport resistance and reduced shelf-life makes it necessary to delay the ripening of fruit. In this way the use of irradiation technique is a good choice. Irradiation is the process of exposing food to high doses of gamma rays. The processing of fruits and vegetables with ionizing radiation has as main purpose to ensure its preservation. However, like other forms of food processing, irradiation may cause changes in chemical composition and nutritional value. This study aims to assess possible changes in carotene content and volatile compounds caused by exposure of cantaloupe melon fruit to gamma irradiation. Irradiation of the samples occurred in Centro Tecnologico do Exercito (Guaratiba-RJ), using Gamma irradiator (Cs 137 source, dose rate 1.8 kGy/h), being applied 0.5 and 1.0 kGy doses and separated a control group not irradiated. Carotenoids were extracted with acetone and then suffered partition to petroleum ether, solvent was removed under nitrogen flow and the remainder dissolved in acetone again. The chromatographic analysis was performed using a Shimadzu gas chromatograph, with C30 column. For volatile compounds, we used gas chromatography (GC) associated with mass (MS). As a result, it was verified in analysis of carotenoids that cantaloupe melon is rich in β-carotene. Both total content of carotenoids and specific β-carotene amount wasn't suffer significant reduction in irradiated fruits at two doses, demonstrating that the irradiation process under these conditions implies a small loss of nutrients. The major volatile compounds were: 2-methyl-1-butyl acetate, ethyl hexanoate, n-hexyl acetate, benzyl acetate, 6-nonenyl acetate and α -terpinyl acetate. For all compounds we observed an increase in the volatile content in 0.5 kGy ranging from 0.8 to 9

Effect of gamma radiation on the content {beta}-carotene and volatile compounds of cantaloupe melon

Energy Technology Data Exchange (ETDEWEB)

Souza, Stefania P. de; Cardozo, Monique; Lima, Keila dos S.C.; Lima, Antonio L. dos S., E-mail: keila@ime.eb.br, E-mail: santoslima@ime.eb.br [Departamento de Quimica - IME - Instituto Militar de Engenharia, RJ (Brazil)

2011-07-01

The Japanese melon or cantaloupe (Cucumis melo L.) is characterized by fruits with almost 1.0 Kg, pulp usually salmon and musky scent. The fruits when ripe are sensitive to post harvest handling. This low transport resistance and reduced shelf-life makes it necessary to delay the ripening of fruit. In this way the use of irradiation technique is a good choice. Irradiation is the process of exposing food to high doses of gamma rays. The processing of fruits and vegetables with ionizing radiation has as main purpose to ensure its preservation. However, like other forms of food processing, irradiation may cause changes in chemical composition and nutritional value. This study aims to assess possible changes in carotene content and volatile compounds caused by exposure of cantaloupe melon fruit to gamma irradiation. Irradiation of the samples occurred in Centro Tecnologico do Exercito (Guaratiba-RJ), using Gamma irradiator (Cs{sub 137} source, dose rate 1.8 kGy/h), being applied 0.5 and 1.0 kGy doses and separated a control group not irradiated. Carotenoids were extracted with acetone and then suffered partition to petroleum ether, solvent was removed under nitrogen flow and the remainder dissolved in acetone again. The chromatographic analysis was performed using a Shimadzu gas chromatograph, with C30 column. For volatile compounds, we used gas chromatography (GC) associated with mass (MS). As a result, it was verified in analysis of carotenoids that cantaloupe melon is rich in {beta}-carotene. Both total content of carotenoids and specific {beta}-carotene amount wasn't suffer significant reduction in irradiated fruits at two doses, demonstrating that the irradiation process under these conditions implies a small loss of nutrients. The major volatile compounds were: 2-methyl-1-butyl acetate, ethyl hexanoate, n-hexyl acetate, benzyl acetate, 6-nonenyl acetate and {alpha} -terpinyl acetate. For all compounds we observed an increase in the volatile content in 0.5 k

Volatile chemical products emerging as largest petrochemical source of urban organic emissions

Science.gov (United States)

McDonald, Brian C.; de Gouw, Joost A.; Gilman, Jessica B.; Jathar, Shantanu H.; Akherati, Ali; Cappa, Christopher D.; Jimenez, Jose L.; Lee-Taylor, Julia; Hayes, Patrick L.; McKeen, Stuart A.; Cui, Yu Yan; Kim, Si-Wan; Gentner, Drew R.; Isaacman-VanWertz, Gabriel; Goldstein, Allen H.; Harley, Robert A.; Frost, Gregory J.; Roberts, James M.; Ryerson, Thomas B.; Trainer, Michael

2018-02-01

A gap in emission inventories of urban volatile organic compound (VOC) sources, which contribute to regional ozone and aerosol burdens, has increased as transportation emissions in the United States and Europe have declined rapidly. A detailed mass balance demonstrates that the use of volatile chemical products (VCPs)—including pesticides, coatings, printing inks, adhesives, cleaning agents, and personal care products—now constitutes half of fossil fuel VOC emissions in industrialized cities. The high fraction of VCP emissions is consistent with observed urban outdoor and indoor air measurements. We show that human exposure to carbonaceous aerosols of fossil origin is transitioning away from transportation-related sources and toward VCPs. Existing U.S. regulations on VCPs emphasize mitigating ozone and air toxics, but they currently exempt many chemicals that lead to secondary organic aerosols.

A Prototype Sensor for In Situ Sensing of Fine Particulate Matter and Volatile Organic Compounds.

Science.gov (United States)

Ng, Chee-Loon; Kai, Fuu-Ming; Tee, Ming-Hui; Tan, Nicholas; Hemond, Harold F

2018-01-18

Air pollution exposure causes seven million deaths per year, according to the World Health Organization. Possessing knowledge of air quality and sources of air pollution is crucial for managing air pollution and providing early warning so that a swift counteractive response can be carried out. An optical prototype sensor (AtmOptic) capable of scattering and absorbance measurements has been developed to target in situ sensing of fine particulate matter (PM2.5) and volatile organic compounds (VOCs). For particulate matter testing, a test chamber was constructed and the emission of PM2.5 from incense burning inside the chamber was measured using the AtmOptic. The weight of PM2.5 particles was collected and measured with a filter to determine their concentration and the sensor signal-to-concentration correlation. The results of the AtmOptic were also compared and found to trend well with the Dylos DC 1100 Pro air quality monitor. The absorbance spectrum of VOCs emitted from various laboratory chemicals and household products as well as a two chemical mixtures were recorded. The quantification was demonstrated, using toluene as an example, by calibrating the AtmOptic with compressed gas standards containing VOCs at different concentrations. The results demonstrated the sensor capabilities in measuring PM2.5 and volatile organic compounds.

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.

Science.gov (United States)

Ong, Olivia X H; Seow, Yi-Xin; Ong, Peter K C; Zhou, Weibiao

2015-09-01

Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonication duration, and ultrasound intensity on the production of Maillard reaction products (MRPs) by ultrasound processing in a cysteine-xylose model system were evaluated using Response Surface Methodology (RSM) with a modified mathematical model. Generation of selected MRPs, 2-methylthiophene and tetramethyl pyrazine, was optimal at an initial pH of 6.00, accompanied with 78.1 min of processing at an ultrasound intensity of 19.8 W cm(-2). However, identification of volatiles using gas chromatography-mass spectrometry (GC/MS) revealed that ultrasound-assisted Maillard reactions generated fewer sulfur-containing volatile flavor compounds as compared to conventional heat treatment of the model system. Likely reasons for this difference in flavor profile include the expulsion of H2S due to ultrasonic degassing and inefficient transmission of ultrasonic energy. Copyright © 2015 Elsevier B.V. All rights reserved.

Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.

Science.gov (United States)

Zhang, Sha; Yang, Ruijin; Zhao, Wei; Hua, Xiao; Zhang, Wenbin; Zhang, Zhong

2011-01-01

Effects of pulsed electric field (PEF) treatments on the volatile profiles of milk were studied and compared with pasteurized treatment of high temperature short time (HTST) (75 °C, 15 s). Volatile compounds were extracted by solid-phase micro-extraction (SPME) and identified by gas chromatography/mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 37 volatile compounds were determined by GC-MS, and 19 volatile compounds were considered to be major contributors to the characteristic flavor of milk samples. PEF treatment resulted in an increase in aldehydes. Milk treated with PEF at 30 kV/cm showed the highest content of pentanal, hexanal, and nonanal, while heptanal and decanal contents were lower than in pasteurized milk, but higher than in raw milk. All the methyl ketones detected in PEF milk were lower than in pasteurized milk. No significant differences in acids (acetic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid), lactones, and alcohols were observed between pasteurized and PEF-treated samples; however, 2(5H)-furanone was only detected in PEF-treated milk. Although GC-MS results showed that there were some volatile differences between pasteurized and PEF-treated milk, GC-O data showed no significant difference between the 2 samples.

Impact of elevated CO2 and O3 concentrations on biogenic volatile organic compounds emissions from Ginkgo biloba.

Science.gov (United States)

Li, Dewen; Chen, Ying; Shi, Yi; He, Xingyuan; Chen, Xin

2009-04-01

In natural environment with ambient air, ginkgo trees emitted volatile organic compounds 0.18 microg g(-1) h(-1) in July, and 0.92 microg g(-1) h(-1) in September. Isoprene and limonene were the most abundant detected compounds. In September, alpha-pinene accounted for 22.5% of the total. Elevated CO(2) concentration in OTCs increased isoprene emission significantly in July (pemission was enhanced in July and decreased in September by elevated CO(2). Exposed to elevated O(3) increased the isoprene and monoterpenes emissions in July and September, and the total volatile organic compounds emission rates were 0.48 microg g(-1) h(-1) (in July) and 2.24 microg g(-1) h(-1) (in September), respectively. The combination of elevated CO(2) and O(3) did not have any effect on biogenic volatile organic compounds emissions, except increases of isoprene and Delta3-carene in September.

Formation of volatile decomposition products by self-radiolysis of tritiated thymidine

International Nuclear Information System (INIS)

Shiba, Kazuhiro; Mori, Hirofumi

1997-01-01

In order to estimate the internal exposure dose in an experiment using tritiated thymidine, the rate of volatile 3 H-decomposition of several tritiated thymidine samples was measured. The decomposition rate of (methyl- 3 H)thymidine in water was over 80% in less than one year after initial analysis. (methyl- 3 H)thymidine was decomposed into volatile and non-volatile 3 H-decomposition products. The ratio of volatile 3 H-decomposition products increased with increasing the rate of the decomposition of (methyl- 3 H) thymidine. The volatile 3 H-decomposition products consisted of two components, of which the main component was tritiated water. Internal exposure dose caused by the inhalation of such volatile 3 H-decomposition products of (methyl- 3 H) thymidine was assumed to be several μSv. (author)

Measurement of in-vehicle volatile organic compounds under static conditions.

Science.gov (United States)

You, Ke-wei; Ge, Yun-shan; Hu, Bin; Ning, Zhan-wu; Zhao, Shou-tang; Zhang, Yan-ni; Xie, Peng

2007-01-01

The types and quantities of volatile organic compounds (VOCs) inside vehicles have been determined in one new vehicle and two old vehicles under static conditions using the Thermodesorber-Gas Chromatograph/Mass Spectrometer (TD-GC/MS). Air sampling and analysis was conducted under the requirement of USEPA Method TO-17. A room-size, environment test chamber was utilized to provide stable and accurate control of the required environmental conditions (temperature, humidity, horizontal and vertical airflow velocity, and background VOCs concentration). Static vehicle testing demonstrated that although the amount of total volatile organic compounds (TVOC) detected within each vehicle was relatively distinct (4940 microg/m3 in the new vehicle A, 1240 microg/m3 in used vehicle B, and 132 microg/m3 in used vehicle C), toluene, xylene, some aromatic compounds, and various C7-C12 alkanes were among the predominant VOC species in all three vehicles tested. In addition, tetramethyl succinonitrile, possibly derived from foam cushions was detected in vehicle B. The types and quantities of VOCs varied considerably according to various kinds of factors, such as, vehicle age, vehicle model, temperature, air exchange rate, and environment airflow velocity. For example, if the airflow velocity increases from 0.1 m/s to 0.7 m/s, the vehicle's air exchange rate increases from 0.15 h(-1) to 0.67 h(-1), and in-vehicle TVOC concentration decreases from 1780 to 1201 microg/m3.

Development of sampling method and chromatographic analysis of volatile organic compounds emitted from human skin.

Science.gov (United States)

Grabowska-Polanowska, Beata; Miarka, Przemysław; Skowron, Monika; Sułowicz, Joanna; Wojtyna, Katarzyna; Moskal, Karolina; Śliwka, Ireneusz

2017-10-01

The studies on volatile organic compounds emitted from skin are an interest for chemists, biologists and physicians due to their role in development of different scientific areas, including medical diagnostics, forensic medicine and the perfume design. This paper presents a proposal of two sampling methods applied to skin odor collection: the first one uses a bag of cellulose film, the second one, using cellulose sachets filled with active carbon. Volatile organic compounds were adsorbed on carbon sorbent, removed via thermal desorption and analyzed using gas chromatograph with mass spectrometer. The first sampling method allowed identification of more compounds (52) comparing to the second one (30). Quantitative analyses for acetone, butanal, pentanal and hexanal were done. The skin odor sampling method using a bag of cellulose film, allowed the identification of many more compounds when compared with the method using a sachet filled with active carbon.

Malodorous volatile organic sulfur compounds: Sources, sinks and significance in inland waters.

Science.gov (United States)

Watson, Susan B; Jüttner, Friedrich

2017-03-01

Volatile Organic Sulfur Compounds (VOSCs) are instrumental in global S-cycling and greenhouse gas production. VOSCs occur across a diversity of inland waters, and with widespread eutrophication and climate change, are increasingly linked with malodours in organic-rich waterbodies and drinking-water supplies. Compared with marine systems, the role of VOSCs in biogeochemical processes is far less well characterized for inland waters, and often involves different physicochemical and biological processes. This review provides an updated synthesis of VOSCs in inland waters, focusing on compounds known to cause malodours. We examine the major limnological and biochemical processes involved in the formation and degradation of alkylthiols, dialkylsulfides, dialkylpolysulfides, and other organosulfur compounds under different oxygen, salinity and mixing regimes, and key phototropic and heterotrophic microbial producers and degraders (bacteria, cyanobacteria, and algae) in these environs. The data show VOSC levels which vary significantly, sometimes far exceeding human odor thresholds, generated by a diversity of biota, biochemical pathways, enzymes and precursors. We also draw attention to major issues in sampling and analytical artifacts which bias and preclude comparisons among studies, and highlight significant knowledge gaps that need addressing with careful, appropriate methods to provide a more robust understanding of the potential effects of continued global development.

Boundary layer concentrations and landscape scale emissions of volatile organic compounds in early spring

Directory of Open Access Journals (Sweden)

S. Haapanala

2007-01-01

Full Text Available Boundary layer concentrations of several volatile organic compounds (VOC were measured during two campaigns in springs of 2003 and 2006. The measurements were conducted over boreal landscapes near SMEAR II measurement station in Hyytiälä, Southern Finland. In 2003 the measuremens were performed using a light aircraft and in 2006 using a hot air balloon. Isoprene concentrations were low, usually below detection limit. This can be explained by low biogenic production due to cold weather, phenological stage of the isoprene emitting plants, and snow cover. Monoterpenes were observed frequently. The average total monoterpene concentration in the boundary layer was 33 pptv. Many anthropogenic compounds such as benzene, xylene and toluene, were observed in high amounts. Ecosystem scale surface emissions were estimated using a simple mixed box budget methodology. Total monoterpene emissions varied up to 80 μg m−2 h−1, α-pinene contributing typically more than two thirds of that. These emissions were somewhat higher that those calculated using emission algorithm. The highest emissions of anthropogenic compounds were those of p/m xylene.

Boundary layer concentrations and landscape scale emissions of volatile organic compounds in early spring

Science.gov (United States)

Haapanala, S.; Rinne, J.; Hakola, H.; Hellén, H.; Laakso, L.; Lihavainen, H.; Janson, R.; O'Dowd, C.; Kulmala, M.

2007-04-01

Boundary layer concentrations of several volatile organic compounds (VOC) were measured during two campaigns in springs of 2003 and 2006. The measurements were conducted over boreal landscapes near SMEAR II measurement station in Hyytiälä, Southern Finland. In 2003 the measuremens were performed using a light aircraft and in 2006 using a hot air balloon. Isoprene concentrations were low, usually below detection limit. This can be explained by low biogenic production due to cold weather, phenological stage of the isoprene emitting plants, and snow cover. Monoterpenes were observed frequently. The average total monoterpene concentration in the boundary layer was 33 pptv. Many anthropogenic compounds such as benzene, xylene and toluene, were observed in high amounts. Ecosystem scale surface emissions were estimated using a simple mixed box budget methodology. Total monoterpene emissions varied up to 80 μg m-2 h-1, α-pinene contributing typically more than two thirds of that. These emissions were somewhat higher that those calculated using emission algorithm. The highest emissions of anthropogenic compounds were those of p/m xylene.

Volatile organic compound (VOC) emissions during malting and beer manufacture

Science.gov (United States)

Gibson, Nigel B.; Costigan, Gavin T.; Swannell, Richard P. J.; Woodfield, Michael J.

Estimates have been made of the amounts of volatile organic compounds (VOCs) released during different stages of beer manufacture. The estimates are based on recent measurements and plant specification data supplied by manufacturers. Data were obtained for three main manufacturing processes (malting, wort processing and fermentation) for three commercial beer types. Some data on the speciation of emitted compounds have been obtained. Based on these measurements, an estimate of the total unabated VOC emission. from the U.K. brewing industry was calculated as 3.5 kta -1, over 95% of which was generated during barley malting. This value does not include any correction for air pollution control.

Application of HS-SPME and GC-MS to characterization of volatile compounds emitted from Osmanthus flowers.

Science.gov (United States)

Deng, Chunhui; Song, Guoxin; Hu, Yaoming

2004-12-01

Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was developed for characterization of volatile compounds emitted from two varieties Osmanthus flowers of O. fragrans var. latifolius and O. fragrans var. thunbergii. The SPME parameters were studied, the optimum conditions of a 65 microm carbowax/divinylbenzene (CW/DVB), extraction temperature of 22 degrees C and extraction time of 10 min were obtained and applied to extraction of the volatile emissions. Fourteen compounds released from both varieties of Osmanthus flowers were separated and identified by GC-MS, which mainly included alpha-linalool, beta-linalool, trans-linalool oxide, cis-linalool oxide, alpha-lonone, beta-lonone, capraldehyde and decalactone. By comparing their peak areas, we found that the sums of the fourteen compounds from the two Osmanthus flowers were very close, while the relative contents of individual volatile compounds in the two emissions were very different. The relative content of alpha-linalool and beta-linalool in O. fragrans var. latifolius were 39.46% and 0.51%, while in O. fragrans var. thunbergii were 9.53% and 27.71%. Due to their different relative contents, the two varieties of flower have different fragrances.

Advanced heat pump for the recovery of volatile organic compounds

Energy Technology Data Exchange (ETDEWEB)

1992-03-01

Emissions of Volatile Organic Compounds (VOC) from stationary industrial and commercial sources represent a substantial portion of the total US VOC emissions. The Toxic-Release Inventory'' of The US Environmental Protection Agency estimates this to be at about 3 billion pounds per year (1987 estimates). The majority of these VOC emissions are from coating processes, cleaning processes, polymer production, fuel production and distribution, foam blowing,refrigerant production, and wood products production. The US Department of Energy's (DOE) interest in the recovery of VOC stems from the energy embodied in the recovered solvents and the energy required to dispose of them in an environmentally acceptable manner. This Phase I report documents 3M's work in close working relationship with its subcontractor Nuclear Consulting Services (Nucon) for the preliminary conceptual design of an advanced Brayton cycle heat pump for the recovery of VOC. Nucon designed Brayton cycle heat pump for the recovery of methyl ethyl ketone and toluene from coating operations at 3M Weatherford, OK, was used as a base line for the work under cooperative agreement between 3M and ODE. See appendix A and reference (4) by Kovach of Nucon. This cooperative agreement report evaluates and compares an advanced Brayton cycle heat pump for solvent recovery with other competing technologies for solvent recovery and reuse. This advanced Brayton cycle heat pump is simple (very few components), highly reliable (off the shelf components), energy efficient and economically priced.

Effect of organic fertilizers prepared from organic waste materials on the production of antibacterial volatile organic compounds by two biocontrol Bacillus amyloliquefaciens strains.

Science.gov (United States)

Raza, Waseem; Wei, Zhong; Ling, Ning; Huang, Qiwei; Shen, Qirong

2016-06-10

Three organic fertilizers made of different animal and plant waste materials (BOFs) were evaluated for their effects on the production of antibacterial volatile organic compounds (VOCs) by two Bacillus amyloliquefaciens strains SQR-9 and T-5 against the tomato wilt pathogen Ralstonia solanacearum (RS). Both strains could produce VOCs that inhibited the growth and virulence traits of RS; however, in the presence of BOFs, the production of antibacterial VOCs was significantly increased. The maximum inhibition of growth and virulence traits of RS by VOCs of T-5 and SQR-9 was determined at 1.5% BOF2 and 2% BOF3, respectively. In case of strain T-5, 2-nonanone, nonanal, xylene, benzothiazole, and butylated hydroxy toluene and in case of strain SQR-9, 2-nonanone, nonanal, xylene and 2-undecanone were the main antibacterial VOCs whose production was increased in the presence of BOFs. The results of this study reveal another significance of using organic fertilizers to improve the antagonistic activity of biocontrol agents against phytopathogens. Copyright © 2016 Elsevier B.V. All rights reserved.

Volatile-mediated interactions between phylogenetically different soil bacteria

NARCIS (Netherlands)

Garbeva, P.; Hordijk, C.; Gerards, S.; Boer, de W.

2014-01-01

There is increasing evidence that organic volatiles play an important role in interactions between micro-organisms in the porous soil matrix. Here we report that volatile compounds emitted by different soil bacteria can affect the growth, antibiotic production and gene expression of the soil

Simultaneous Microwave Extraction and Separation of Volatile and Non-Volatile Organic Compounds of Boldo Leaves. From Lab to Industrial Scale

Directory of Open Access Journals (Sweden)

Loïc Petigny

2014-04-01

Full Text Available Microwave extraction and separation has been used to increase the concentration of the extract compared to the conventional method with the same solid/liquid ratio, reducing extraction time and separate at the same time Volatile Organic Compounds (VOC from non-Volatile Organic Compounds (NVOC of boldo leaves. As preliminary study, a response surface method has been used to optimize the extraction of soluble material and the separation of VOC from the plant in laboratory scale. The results from the statistical analysis revealed that the optimized conditions were: microwave power 200 W, extraction time 56 min and solid liquid ratio of 7.5% of plants in water. Lab scale optimized microwave method is compared to conventional distillation, and requires a power/mass ratio of 0.4 W/g of water engaged. This power/mass ratio is kept in order to upscale from lab to pilot plant.

Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.

Science.gov (United States)

Csóka, Mariann; Geosel, Andras; Amtmann, Maria; Korany, Kornel

2017-01-01

The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

Science.gov (United States)

Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

2016-02-01

Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Directory of Open Access Journals (Sweden)

Hongbin Lin

2018-05-01

Full Text Available Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC. Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln, glutamic acid (Glu, aspartic acid (Asp and asparagines (Asn were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.

Science.gov (United States)

Lin, Hongbin; Yu, Xiaoyu; Fang, Jiaxing; Lu, Yunhao; Liu, Ping; Xing, Yage; Wang, Qin; Che, Zhenming; He, Qiang

2018-05-29

Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.

Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

DEFF Research Database (Denmark)

Mohd Noor, Nor Qhairul Izzreen B

. The volatile compounds were extracted with dynamic headspace extraction and analyzed with gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In paper I, the crumb fermented at high temperature (32°C) had higher relative areas of the Maillard reaction...

'Scarlett Spur Red Delicious' apple volatile production accompanying physiological disorder development during low pO2 controlled atmosphere storage.

Science.gov (United States)

Lumpkin, Christie; Fellman, John K; Rudell, David R; Mattheis, James

2014-02-19

Apple (Malus domestica Borkh.) fruit volatile production is regulated by a variety of factors including low oxygen storage conditions. This study examined the impact of low pO2 controlled atmospheres on 'Scarlett Spur Red Delicious' apple volatile production and disorder development. Accumulation of apple volatile compounds was characterized during long-term cold storage at 0.5 °C in air or low pO2 (0.3, 0.8, or 1.5 kPa) with 1 kPa CO2. Volatile accumulation differed quantitatively with pO2 as acetaldehyde, ethanol, and ethyl ester accumulation increased with decreased pO2 during the first weeks in storage. Differences in volatile accumulation among atmospheres were evident through 6 months. The rate of ethanol accumulation increased with decreased pO2 and could potentially be used to monitor low O2 stress. Incidence of low oxygen disorders after 9 months was highest in fruit held at the lowest pO2. The sesquiterpene α-farnesene was not detected throughout the storage period.

Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques.

Science.gov (United States)

Tres, A; Ruiz-Samblas, C; van der Veer, G; van Ruth, S M

2013-04-15

Analytical methods are required in addition to administrative controls to verify the geographical origin of vegetable oils such as palm oil in an objective manner. In this study the application of fatty acid and volatile organic compound fingerprinting in combination with chemometrics have been applied to verify the geographical origin of crude palm oil (continental scale). For this purpose 94 crude palm oil samples were collected from South East Asia (55), South America (11) and Africa (28). Partial least squares discriminant analysis (PLS-DA) was used to develop a hierarchical classification model by combining two consecutive binary PLS-DA models. First, a PLS-DA model was built to distinguish South East Asian from non-South East Asian palm oil samples. Then a second model was developed, only for the non-Asian samples, to discriminate African from South American crude palm oil. Models were externally validated by using them to predict the identity of new authentic samples. The fatty acid fingerprinting model revealed three misclassified samples. The volatile compound fingerprinting models showed an 88%, 100% and 100% accuracy for the South East Asian, African and American class, respectively. The verification of the geographical origin of crude palm oil is feasible by fatty acid and volatile compound fingerprinting. Further research is required to further validate the approach and to increase its spatial specificity to country/province scale. Copyright © 2012 Elsevier Ltd. All rights reserved.

Volatile composition and enantioselective analysis of chiral terpenoids of nine fruit and vegetable fibres resulting from juice industry by-products

OpenAIRE

Marsol i Vall, Alexis; Sgorbini, Barbara; Cagliero, Cecilia; Bicchi, Carlo; Eras i Joli, Jordi; Balcells Fluvià, Mercè

2017-01-01

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging...

Characterization of microbial and chemical composition of shuttle wet waste with permanent gas and volatile organic compound analyses

Science.gov (United States)

Peterson, B. V.; Hummerick, M.; Roberts, M. S.; Krumins, V.; Kish, A. L.; Garland, J. L.; Maxwell, S.; Mills, A.

2004-01-01

Solid-waste treatment in space for Advanced Life Support, ALS, applications requires that the material can be safely processed and stored in a confined environment. Many solid-wastes are not stable because they are wet (40-90% moisture) and contain levels of soluble organic compounds that can contribute to the growth of undesirable microorganisms with concomitant production of noxious odors. In the absence of integrated Advanced Life Support systems on orbit, permanent gas, trace volatile organic and microbiological analyses were performed on crew refuse returned from the volume F "wet" trash of three consecutive Shuttle missions (STS-105, 109, and 110). These analyses were designed to characterize the short-term biological stability of the material and assess potential crew risks resulting from microbial decay processes during storage. Waste samples were collected post-orbiter landing and sorted into packaging material, food waste, toilet waste, and bulk liquid fractions deposited during flight in the volume F container. Aerobic and anaerobic microbial loads were determined in each fraction by cultivation on R2A and by acridine orange direct count (AODC). Dry and ash weights were performed to determine both water and organic content of the materials. Experiments to determine the aerobic and anaerobic biostability of refuse stored for varying periods of time were performed by on-line monitoring of CO2 and laboratory analysis for production of hydrogen sulfide and methane. Volatile organic compounds and permanent gases were analyzed using EPA Method TO15 by USEPA et al. [EPA Method TO15, The Determination of Volatile Organic Compounds (VOCs) in Ambient Air using SUMMA, Passivated Canister Sampling and Gas Chromatographic Analysis,1999] with gas chromatography/mass spectrometry and by gas chromatography with selective detectors. These baseline measures of waste stream content, labile organics, and microbial load in the volume F Shuttle trash provide data for waste

Streptopyridines, volatile pyridine alkaloids produced by Streptomyces sp. FORM5

Directory of Open Access Journals (Sweden)

Ulrike Groenhagen

2014-06-01

Full Text Available Streptomyces sp. FORM5 is a bacterium that is known to produce the antibiotic streptazolin and related compounds. We investigated the strain for the production of volatiles using the CLSA (closed-loop stripping analysis method. Liquid and agar plate cultures revealed the formation of new 2-alkylpyridines (streptopyridines, structurally closely related to the already known 2-pentadienylpiperidines. The structures of the streptopyridines A to E were confirmed by total synthesis. The analysis of the liquid phase by solvent extraction or extraction with an Oasis adsorbent showed that streptazolin and 2-pentadienylpiperidine are the major compounds, while the streptopyridines are only minor components. In the gas phase, only the streptopyridines could be detected. Therefore, an orthogonal set of analysis is needed to assess the metabolic profile of bacteria, because volatile compounds are obviously overlooked by traditional analytical methods. The streptopyridines are strain specific volatiles that are accompanied by a broad range of headspace constituents that occur in many actinomycetes. Volatiles might be of ecological importance for the producing organism, and, as biosynthetic intermediates or shunt products, they can be useful as indicators of antibiotic production in a bacterium.

Real-time and online screening method for materials emitting volatile organic compounds

Energy Technology Data Exchange (ETDEWEB)

Kim, Changhyuk [University of Minnesota, Department of Mechanical Engineering (United States); Sul, Yong Tae [Hoseo University (Korea, Republic of); Pui, David Y. H., E-mail: dyhpui@umn.edu [University of Minnesota, Department of Mechanical Engineering (United States)

2016-09-15

In the semiconductor industry, volatile organic compounds (VOCs) in the cleanroom air work as airborne molecular contamination, which reduce the production yield of semiconductor chips by forming nanoparticles and haze on silicon wafers and photomasks under ultraviolet irradiation during photolithography processes. Even though VOCs in outdoor air are removed by gas filters, VOCs can be emitted from many kinds of materials used in cleanrooms, such as organic solvents and construction materials (e.g., adhesives, flame retardants and sealants), threatening the production of semiconductors. Therefore, finding new replacements that emit lower VOCs is now essential in the semiconductor industry. In this study, we developed a real-time and online method to screen materials for developing the replacements by converting VOCs into nanoparticles under soft X-ray irradiation. This screening method was applied to measure VOCs emitted from different kinds of organic solvents and adhesives. Our results showed good repeatability and high sensitivity for VOCs, which come from aromatic compounds, some alcohols and all tested adhesives (Super glue and cleanroom-use adhesives). In addition, the overall trend of measured VOCs from cleanroom-use adhesives was well matched with those measured by a commercial thermal desorption–gas chromatography–mass spectrometry, which is a widely used off-line method for analyzing VOCs. Based on the results, this screening method can help accelerate the developing process for reducing VOCs in cleanrooms.

A Prototype Sensor for In Situ Sensing of Fine Particulate Matter and Volatile Organic Compounds

Directory of Open Access Journals (Sweden)

Chee-Loon Ng

2018-01-01

Full Text Available Air pollution exposure causes seven million deaths per year, according to the World Health Organization. Possessing knowledge of air quality and sources of air pollution is crucial for managing air pollution and providing early warning so that a swift counteractive response can be carried out. An optical prototype sensor (AtmOptic capable of scattering and absorbance measurements has been developed to target in situ sensing of fine particulate matter (PM2.5 and volatile organic compounds (VOCs. For particulate matter testing, a test chamber was constructed and the emission of PM2.5 from incense burning inside the chamber was measured using the AtmOptic. The weight of PM2.5 particles was collected and measured with a filter to determine their concentration and the sensor signal-to-concentration correlation. The results of the AtmOptic were also compared and found to trend well with the Dylos DC 1100 Pro air quality monitor. The absorbance spectrum of VOCs emitted from various laboratory chemicals and household products as well as a two chemical mixtures were recorded. The quantification was demonstrated, using toluene as an example, by calibrating the AtmOptic with compressed gas standards containing VOCs at different concentrations. The results demonstrated the sensor capabilities in measuring PM2.5 and volatile organic compounds.

Volatiles from roasted byproducts of the poultry-processing industry.

Science.gov (United States)

Wettasinghe, M; Vasanthan, T; Temelli, F; Swallow, K

2000-08-01

Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The major classes of volatile compounds detected in roasted samples were aldehydes (648-1532 ppb) and alcohols (336-1006 ppb). Nitrogen- and/or sulfur-containing compounds were also detected in appreciable quantities (161-706 ppb) in all samples. For all samples, hexanal and 2-methyl-2-buten-1-ol were dominant among the aldehydes and alcohols, respectively. Among the nitrogen- and sulfur-containing compounds, Maillard reaction products, such as tetrahydropyridazines, piperidines, and thiazoles, were the major contributors to the total volatile content in all samples. The composition of volatiles observed in roasted byproducts was markedly different from that of the roasted breast muscle. Therefore, the blending of the byproducts in appropriate proportions or blending of volatile flavor extracts from different byproducts may be necessary to obtain an aroma that mimics roasted chicken aroma.

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.

Science.gov (United States)

Cuffia, Facundo; Bergamini, Carina V; Wolf, Irma V; Hynes, Erica R; Perotti, María C

2018-01-01

Starter cultures of Lactobacillus helveticus used in hard cooked cheeses play an important role in flavor development. In this work, we studied the capacity of three strains of L. helveticus, two autochthonous (Lh138 and Lh209) and one commercial (LhB02), to grow and to produce volatile compounds in a hard cheese extract. Bacterial counts, pH, profiles of organic acids, carbohydrates, and volatile compounds were analyzed during incubation of extracts for 14 days at 37 ℃. Lactobacilli populations were maintained at 10 6 CFU ml -1 for Lh138, while decreases of approx. 2 log orders were found for LhB02 and Lh209. Both Lh209 and LhB02 slightly increased the acetic acid content whereas mild increase in lactic acid was produced by Lh138. The patterns of volatiles were dependent on the strain which reflect their distinct enzymatic machineries: LhB02 and Lh209 produced a greater diversity of compounds, while Lh138 was the least producer strain. Extracts inoculated with LhB02 and Lh 209 were characterized by ketones, esters, alcohols, aldehydes, and acids, whereas in the extracts with Lh138 the main compounds belonged to aromatic, aldehydes, and ketones groups. Therefore, Lh209 and LhB02 could represent the best cheese starters to improve and intensify the flavor, and even a starter composed by combinations of LhB02 or Lh209 with Lh138 could also be a strategy to diversify cheese flavor.

Production of active charcoal and characteristic of volatile organic compounds in condensate

International Nuclear Information System (INIS)

Lalik, V.; Knoskova, L.

2005-01-01

In the last decade a production of charcoal and products from charcoal has been taking on an important position in a field of environmental technologies. Technological process of the production of charcoal is accompanied by formation of fluid and gaseous elements. These elements are ranked as pollutants from the legal point of view. There are mainly carbon dioxide and carbon monoxide and other oxide compounds from the chemical point of view. Particularly acetic acid, methanol, 2-furaldehyde. Then aliphatic alcohols, phenols, aldehydes, ketones, esters and other groups of substances. Law limits the quantity and concentration of these essentials emitted into the open air. This matter has to be taken care of during the production of charcoal. It is usually solved by condensation cooling and following burning gases and steams. Condensate is industrially processed or smaller technologies handle with it similar to taking care of wastewater. (authors)

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Directory of Open Access Journals (Sweden)

Sanja Šućur

2016-10-01

Full Text Available This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

A portable and inexpensive method for quantifying ambient intermediate volatility organic compounds

Science.gov (United States)

Bouvier-Brown, Nicole C.; Carrasco, Erica; Karz, James; Chang, Kylee; Nguyen, Theodore; Ruiz, Daniel; Okonta, Vivian; Gilman, Jessica B.; Kuster, William C.; de Gouw, Joost A.

2014-09-01

Volatile organic compounds (VOCs) and intermediate volatility VOCs (IVOCs) are gas-phase organic compounds which may participate in chemical reactions affecting air quality and climate. The development of an inexpensive, field-portable quantification method for higher molecular weight VOCs and IVOCs utilizing commercially available components could be used as a tool to survey aerosol precursors or identify and monitor air quality in various communities. We characterized the performance characteristics for the HayeSep-Q adsorbent with a representative selection of anthropogenic and biogenic VOC standards and optimized experimental conditions and procedures for field collections followed by laboratory analysis. All VOCs were analyzed using gas chromatography coupled with mass spectrometry. Precision (average 22%) and accuracy were reasonable and the limit of detection ranged from 10 to 80 pmol/mol (ppt) for the studied compounds. The method was employed at the Los Angeles site during the CalNex campaign in summer 2010 and ambient mixing ratios agreed well (slope 0.69-1.06, R2 0.67-0.71) with measurements made using an in-situ GC-MS - a distinctly different sampling and quantification method. This new technique can be applied to quantify ambient biogenic and anthropogenic C8-C15 VOCs and IVOCs.

Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia

Directory of Open Access Journals (Sweden)

Barbara Sladonja

2012-01-01

Full Text Available The volatile compounds found in virgin olive oil, mainly C6 and C5 volatile compounds biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway, are responsible for their particular aroma. The composition of volatile compounds in olive oil depends on the cultivar, the ripening degree of the fruits and processing conditions. Among many different autochthonous cultivars in Istria (Croatia, some of the most prevalent are Buža, Črna and Rosinjola. The volatiles and sensory characteristics of their monovarietal virgin olive oil are little known. Therefore, fruits from these three cultivars were handpicked at the same ripening degree and processed under the same conditions. Quantitative descriptive sensory analysis of monovarietal virgin olive oil was carried out by the panel. Volatile composition was evaluated by headspace solid phase microextraction-gas chromatography, previously optimized and validated. The main parameters affecting effectiveness, time and temperature of extraction were optimized. The extraction procedure showed detection and quantification limits, as well as linear ranges adequate for the analysis of selected volatile compounds. Good precision was obtained both in terms of intra-day repeatability (relative standard deviations generally lower than 7 % and inter-day precision. The tested types of monovarietal olive oil showed different volatile profiles, although E-2-hexenal was the main compound in all samples. Buža oil was the richest in total C6 and C5 volatile compounds. The results show that the most important contributors to the olive oil aroma (odour activity value >1.0 were 1-penten-3-one, E-2-hexenal, hexanal, hexanol, Z-3-hexen-1-ol and Z-2-penten-1-ol. These chemical findings were compared with those provided by the panel test. Buža had the highest intensity of sensory characteristic 'other ripe fruits' and Rosinjola had the highest intensity of sensory characteristic 'bitter'. All results show

FIELD SCREENING FOR HALOGENATED VOLATILE ORGANIC COMPOUNDS

Energy Technology Data Exchange (ETDEWEB)

John F. Schabron; Joseph F. Rovani Jr.; Theresa M. Bomstad

2002-06-01

Western Research Institute (WRI) initiated exploratory work towards the development of new field screening methodology and a test kit to measure halogenated volatile organic compounds (VOCs) in the field. Heated diode and corona discharge sensors are commonly used to detect leaks of refrigerants from air conditioners, freezers, and refrigerators. They are both selective to the presence of carbon-halogen bonds. Commercially available heated diode and corona discharge leak detectors were procured and evaluated for halogenated VOC response. The units were modified to provide a digital readout of signal related to VOC concentration. Sensor response was evaluated with carbon tetrachloride and tetrachloroethylene (perchloroethylene, PCE), which represent halogenated VOCs with and without double bonds. The response characteristics were determined for the VOCs directly in headspace in Tedlar bag containers. Quantitation limits in air were estimated. Potential interferences from volatile hydrocarbons, such as toluene and heptane, were evaluated. The effect of humidity was studied also. The performance of the new devices was evaluated in the laboratory by spiking soil samples and monitoring headspace for halogenated VOCs. A draft concept of the steps for a new analytical method was outlined. The results of the first year effort show that both devices show potential utility for future analytical method development work towards the goal of developing a portable test kit for screening halogenated VOCs in the field.

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.

Science.gov (United States)

Martínez-Gil, Ana M; Garde-Cerdán, Teresa; Lorenzo, Cándida; Lara, José Félix; Pardo, Francisco; Salinas, M Rosario

2012-01-01

The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids that showed the highest and the lowest concentration in the must were the same, regardless of the grape variety and maturation stage. Moreover, the consumption of amino acids during the fermentation increased with their concentration in the must. The formation of volatile compounds was not nitrogen composition dependent. However, the concentration of amino acids in the must from grapes collected 1 wk before harvest can be used as a parameter to estimate the concentration of esters in wines from grapes collected at harvest and therefore to have more information to know the grape oenological capacity. Application of principal components analysis (PCA) confirmed the possibility to estimate the concentration of esters in the wines with the concentration of nitrogen compounds in the must. © 2011 Institute of Food Technologists®

User's guide for polyethylene-based passive diffusion bag samplers to obtain volatile organic compound concentrations in wells. Part I, Deployment, recovery, data interpretation, and quality control and assurance

Science.gov (United States)

Vroblesky, Don A.

2001-01-01

Diffusion samplers installed in observation wells were found to be capable of yielding representative water samples for chlorinated volatile organic compounds. The samplers consisted of polyethylene bags containing deionized water and relied on diffusion of chlorinated volatile organic compounds through the polyethylene membrane. The known ability of polyethylene to transmit other volatile compounds, such as benzene and toluene, indicates that the samplers can be used for a variety of volatile organic compounds. In wells at the study area, the volatile organic compound concentrations in water samples obtained using the samplers without prior purging were similar to concentrations in water samples obtained from the respective wells using traditional purging and sampling approaches. The low cost associated with this approach makes it a viable option for monitoring large observation-well networks for volatile organic compounds.

Volatile Organic Compounds: Characteristics, distribution and sources in urban schools

Science.gov (United States)

Mishra, Nitika; Bartsch, Jennifer; Ayoko, Godwin A.; Salthammer, Tunga; Morawska, Lidia

2015-04-01

Long term exposure to organic pollutants, both inside and outside school buildings may affect children's health and influence their learning performance. Since children spend significant amount of time in school, air quality, especially in classrooms plays a key role in determining the health risks associated with exposure at schools. Within this context, the present study investigated the ambient concentrations of Volatile Organic Compounds (VOCs) in 25 primary schools in Brisbane with the aim to quantify the indoor and outdoor VOCs concentrations, identify VOCs sources and their contribution, and based on these; propose mitigation measures to reduce VOCs exposure in schools. One of the most important findings is the occurrence of indoor sources, indicated by the I/O ratio >1 in 19 schools. Principal Component Analysis with Varimax rotation was used to identify common sources of VOCs and source contribution was calculated using an Absolute Principal Component Scores technique. The result showed that outdoor 47% of VOCs were contributed by petrol vehicle exhaust but the overall cleaning products had the highest contribution of 41% indoors followed by air fresheners and art and craft activities. These findings point to the need for a range of basic precautions during the selection, use and storage of cleaning products and materials to reduce the risk from these sources.

Determination of volatile compounds of the first rose oil and the first ...

African Journals Online (AJOL)

Background: Rose water and rose oil are used in the perfume, cosmetic, pharmaceutical and food industries. The determination of volatile compounds in rose oil and rose water obtained from oil-bearing rose is highly important in terms of availability in the industry and in human health. Materials and Methods: Twenty four ...

Volatile compounds in cryptic species of the Aneura pinguis complex and Aneura maxima (Marchantiophyta, Metzgeriidae).

Science.gov (United States)

Wawrzyniak, Rafał; Wasiak, Wiesław; Bączkiewicz, Alina; Buczkowska, Katarzyna

2014-09-01

Aneura pinguis is one of the liverwort species complexes that consist of several cryptic species. Ten samples collected from different regions in Poland are in the focus of our research. Eight of the A. pinguis complex belonging to four cryptic species (A, B, C, E) and two samples of closely related species Aneura maxima were tested for the composition of volatile compounds. The HS-SPME technique coupled to GC/FID and GC/MS analysis has been applied. The fiber coated with DVB/CAR/PDMS has been used. The results of the present study, revealed the qualitative and quantitative differences in the composition of the volatile compounds between the studied species. Mainly they are from the group of sesquiterpenoids, oxygenated sesquiterpenoids and aliphatic hydrocarbons. The statistical methods (CA and PCA) showed that detected volatile compounds allow to distinguish cryptic species of A. pinguis. All examined cryptic species of the A. pinguis complex differ from A. maxima. Species A and E of A. pinguis, in CA and PCA, form separate clusters remote from two remaining cryptic species of A. pinguis (B and C) and A. maxima. Relationship between the cryptic species appeared from the chemical studies are in accordance with that revealed on the basis of DNA sequences. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

DEFF Research Database (Denmark)

Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben

2017-01-01

BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated...... in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS......: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola...

Release of volatile compounds from polymeric microcapsules mediated by photocatalytic nanoparticles

OpenAIRE

Marques, Juliana Filipa Gouveia; Oiveira, L. Filipa; Pinto, Renato; Coutinho, Paulo J. G.; Parpot, Pier; Gois, J. R.; Coelho, J. F. J.; Magalhães, F. D.; Tavares, C. J.

2013-01-01

In this study we propose a suitable method for the solar-activated controlled release of volatile compounds from polymeric microcapsules bonded with photocatalytic nanoparticles. These reservoirs can find applications, for example, in the controlled release of insecticides, repellents, or fragrances, amongst other substances. The surfaces of the microcapsules have been functionalized with TiO2 nanoparticles.Upon ultraviolet irradiation, redox mechanisms are initiated on the semicondu...

Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques

NARCIS (Netherlands)

Tres, A.; Ruiz - Samblas, C.; Veer, van der G.; Ruth, van S.M.

2013-01-01

Analytical methods are required in addition to administrative controls to verify the geographical origin of vegetable oils such as palm oil in an objective manner. In this study the application of fatty acid and volatile organic compound fingerprinting in combination with chemometrics have been

Effects of irradiation on the volatile compounds of garlic (Allium sativum L)

International Nuclear Information System (INIS)

Wu, J.J.; Yang, J.S.; Liu, M.S.

1996-01-01

The effects of 0.15 kGy gamma irradiation on the content of volatile compounds in garlic bulbs during storage at room temperature were evaluated. The content of diallyl disulphide decreased immediately after irradiation. However, at the end of 8-month storage both irradiated and unirradiated samples showed a significant increase in diallyl disulphide

Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis.

Science.gov (United States)

Camelo-Méndez, G A; Ragazzo-Sánchez, J A; Jiménez-Aparicio, A R; Vanegas-Espinoza, P E; Paredes-López, O; Del Villar-Martínez, A A

2013-09-01

Anthocyanins are a group of water-soluble pigments that provide red, purple or blue color to the leaves, flowers, and fruits. In addition, benefits have been attributed to hypertension and cardiovascular diseases. This study compared the content of total anthocyanins and volatile compounds in aqueous and ethanolic extracts of four varieties of Mexican roselle, with different levels of pigmentation. The multivariable analysis of categorical data demonstrated that ethanol was the best solvent for the extraction of both anthocyanins and volatile compounds. The concentration of anthocyanin in pigmented varieties ranged from 17.3 to 32.2 mg of cyanidin 3-glucoside/g dry weight, while volatile compounds analysis showed that geraniol was the main compound in extracts from the four varieties. The principal component analysis (PCA) allowed description of results with 77.38% of variance establishing a clear grouping for each variety in addition to similarities among some of these varieties. These results were validated by the confusion matrix obtained in the classification by the factorial discriminate analysis (FDA); it can be useful for roselle varieties classification. Small differences in anthocyanin and volatile compounds content could be detected, and it may be of interest for the food industry in order to classify a new individual into one of several groups using different variables at once.

A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

NARCIS (Netherlands)

Alewijn, M.; Sliwinski, E.L.; Wouters, J.T.M.

2003-01-01

Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concentrated solution of potential favour compounds,

Growth promotion of Lactuca sativa in response to volatile organic compounds emitted from diverse bacterial species.

Science.gov (United States)

Fincheira, Paola; Venthur, Herbert; Mutis, Ana; Parada, Maribel; Quiroz, Andrés

2016-12-01

Agrochemicals are currently used in horticulture to increase crop production. Nevertheless, their indiscriminate use is a relevant issue for environmental and legal aspects. Alternative tools for reducing fertilizers and synthetic phytohormones are being investigated, such as the use of volatile organic compounds (VOCs) as growth inducers. Some soil bacteria, such as Pseudomonas and Bacillus, stimulate Arabidopsis and tobacco growth by releasing VOCs, but their effects on vegetables have not been investigated. Lactuca sativa was used as model vegetable to investigate bacterial VOCs as growth inducers. We selected 10 bacteria strains, belonging to Bacillus, Staphylococcus and Serratia genera that are able to produce 3-hydroxy-2-butanone (acetoin), a compound with proven growth promoting activity. Two-day old-seedlings of L. sativa were exposed to VOCs emitted by the selected bacteria grown in different media cultures for 7 days. The results showed that the VOCs released from the bacteria elicited an increase in the number of lateral roots, dry weight, root growth and shoot length, depending on the media used. Three Bacillus strains, BCT53, BCT9 and BCT4, were selected according to its their growth inducing capacity. The BCT9 strain elicited the greatest increases in dry weight and primary root length when L. sativa seedlings were subjected to a 10-day experiment. Finally, because acetoin only stimulated root growth, we suggest that other volatiles could be responsible for the growth promotion of L. sativa. In conclusion, our results strongly suggest that bacteria volatiles can be used as growth-inducers as alternative or complementary strategies for application in horticulture species. Copyright © 2016 Elsevier GmbH. All rights reserved.

Natural sparkling guava wine: volatile and physicochemical characterization

Directory of Open Access Journals (Sweden)

Silvana Maria Michelin Bertagnolli

Full Text Available ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26, followed by alcohols (10, terpenes (9, ketones (3, and acids (3. Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E-β-damascenone, (E-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.

Science.gov (United States)

Forde, Ciarán G; Cox, Agnieszka; Williams, Emlyn R; Boss, Paul K

2011-03-23

The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.

Research on release rate of volatile organic compounds in typical vessel cabin

Directory of Open Access Journals (Sweden)

ZHANG Jinlan

2018-02-01

Full Text Available [Objectives] Volatile Organic Compounds (VOC should be efficiently controlled in vessel cabins to ensure the crew's health and navigation safety. As an important parameter, research on release rate of VOCs in cabins is required. [Methods] This paper develops a method to investigate this parameter of a ship's cabin based on methods used in other closed indoor environments. A typical vessel cabin is sampled with Tenax TA tubes and analyzed by Automated Thermal Desorption-Gas Chromatography-Mass Spectrometry (ATD-GC/MS. The lumped mode is used and the release rate of Benzene, Toluene, Ethylbenzene and Xylene (BTEX, the typical representatives of VOCs, is obtained both in closed and ventilated conditions. [Results] The results show that the content of xylene and Total Volatile Organic Compounds (TVOC exceed the indoor environment standards in ventilated conditions. The BTEX release rate is similar in both conditions except for the benzene. [Conclusions] This research builds a method to measure the release rate of VOCs, providing references for pollution character evaluation and ventilation and purification system design.

Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

Science.gov (United States)

Randazzo, C L; Pitino, I; De Luca, S; Scifò, G O; Caggia, C

2008-03-20

The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were subjected to microbiological, physicochemical, and volatile compounds analyses. The DGGE of the 16S rDNA analysis was also applied. The volatile compounds generated during ripening were studied through the SPME and the GC-MS methods. No difference was detected between the experimental and control cheeses throughout chemical and microbiological analyses, while the DGGE results showed the presence of Streptococcus thermophilus in all cheeses, and the dominance of Enterococcus durans, Lactobacillus rhamnosus, and Lactobacillus casei in most of the experimental cheeses. Moreover, the presence of Lactococcus lactis species as in the control and in the experimental P2 and P4 cheeses was also revealed. The SPME results showed more pronounced volatile compounds in the experimental cheese samples than in the control ones.

Photodecomposition of volatile organic compounds using TiO2 nanoparticles.

Science.gov (United States)

Jwo, Ching-Song; Chang, Ho; Kao, Mu-Jnug; Lin, Chi-Hsiang

2007-06-01

This study examined the photodecomposition of volatile organic compounds (VOCs) using TiO2 catalyst fabricated by the Submerged Arc Nanoparticle Synthesis System (SANSS). TiO2 catalyst was employed to decompose volatile organic compounds and compare with Degussa-P25 TiO2 in terms of decomposition efficiency. In the electric discharge manufacturing process, a Ti bar, applied as the electrode, was melted and vaporized under high temperature. The vaporized Ti powders were then rapidly quenched under low-temperature and low-pressure conditions in deionized water, thus nucleating and forming nanocrystalline powders uniformly dispersed in the base solvent. The average diameter of the TiO2 nanoparticles was 20 nm. X-ray diffraction analysis confirmed that the nanoparticles in the deionized water were Anatase type TiO2. It was found that gaseous toluene exposed to UV irradiation produced intermediates that were even harder to decompose. After 60-min photocomposition, Degussa-P25 TiO2 reduced the concentration of gaseous toluene to 8.18% while the concentration after decomposition by SANSS TiO2 catalyst dropped to 0.35%. Under UV irradiation at 253.7 +/- 184.9 nm, TiO2 prepared by SANSS can produce strong chemical debonding energy, thus showing great efficiency, superior to that of Degussa-P25 TiO2, in decomposing gaseous toluene and its intermediates.

Adsorption of Organic Compounds to Building Products

DEFF Research Database (Denmark)

Kjær, Ulla Dorte

The presence of VOCs (Volatile Organic Compounds) in the indoor air may be a contributory cause of complaints about irritation of mucous membranes in eyes, nose and throat, difficulty in breathing, frequent airway inflammation, skin irritation, fatigue, concentration difficulty, dizziness and hea...... (6 pages). Detailed summary in English (15 pages). Background (23 pages). Objective and hypotheses (2 pages). Methods and materials (20 pages). Results (26 pages). Discussion (12 pages). Conclusion (3 pages). References (14 pages). Appendices (95 pages)....... on sorption equilibrium and kinetics of temperature, relative humidity, VOC concentrations and air velocity past the surface of the building product. Four common building materials were carefully selected for the sorption/desorption experiments: Painted gypsum board, lacquered beechwood parquet, PVC flooring...

Influence of drying and irradiation on the composition of volatile compounds of thyme (Thymus vulgaris L.)

International Nuclear Information System (INIS)

Venskutonis, R.; Poll, L.; Larsen, M.

1996-01-01

An investigation of the influence of air-drying, freeze-drying, γ- and β-irradiation and storage for up to 10 months on the composition of volatile compounds in thyme herb (Thymus vulgaris L.) is presented. Altogether, 70 constituents were identified (53 positively and 17 tentatively), including those considered most important for thyme flavour. Quantitative results did not reveal significant differences in the composition of irradiated and non-irradiated samples, and the reduction of the amount of some volatile compounds after drying was comparable for air-dried and freeze-dried herb. The largest changes in flavour composition were observed during storage, especially the reduction in the concentration of monoterpene hydrocarbons

Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis.

Science.gov (United States)

Ben Hammouda, Ibtissem; Freitas, Flavia; Ammar, Sonda; Da Silva, M D R Gomes; Bouaziz, Mohamed

2017-11-15

The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure. Copyright © 2017 Elsevier B.V. All rights reserved.

Air ionization as a control technology for off-gas emissions of volatile organic compounds.

Science.gov (United States)

Kim, Ki-Hyun; Szulejko, Jan E; Kumar, Pawan; Kwon, Eilhann E; Adelodun, Adedeji A; Reddy, Police Anil Kumar

2017-06-01

High energy electron-impact ionizers have found applications mainly in industry to reduce off-gas emissions from waste gas streams at low cost and high efficiency because of their ability to oxidize many airborne organic pollutants (e.g., volatile organic compounds (VOCs)) to CO 2 and H 2 O. Applications of air ionizers in indoor air quality management are limited due to poor removal efficiency and production of noxious side products, e.g., ozone (O 3 ). In this paper, we provide a critical evaluation of the pollutant removal performance of air ionizing system through comprehensive review of the literature. In particular, we focus on removal of VOCs and odorants. We also discuss the generation of unwanted air ionization byproducts such as O 3 , NOx, and VOC oxidation intermediates that limit the use of air-ionizers in indoor air quality management. Copyright © 2017. Published by Elsevier Ltd.

Levels and source apportionment of volatile organic compounds in southwestern area of Mexico City

Energy Technology Data Exchange (ETDEWEB)

Rodolfo Sosa, E. [Centro de Ciencias de la Atmosfera, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, C.P. 04510, D.F. (Mexico); Humberto Bravo, A. [Centro de Ciencias de la Atmosfera, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, C.P. 04510, D.F. (Mexico)], E-mail: hbravo@servidor.unam.mx; Violeta Mugica, A. [Universidad Autonoma Metropolitana, Azcapotzalco, D.F. (Mexico); Pablo Sanchez, A. [Centro de Ciencias de la Atmosfera, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, C.P. 04510, D.F. (Mexico); Emma Bueno, L. [Centro Nacional de Investigacion y Capacitacion Ambiental, Instituto Nacional de Ecologia (Mexico); Krupa, Sagar [Department of Plant Pathology, University of Minnesota, St. Paul, MN 55108 (United States)

2009-03-15

Thirteen volatile organic compounds (VOCs) were quantified at three sites in southwestern Mexico City from July 2000 to February 2001. High concentrations of different VOCs were found at a Gasoline refueling station (GS), a Condominium area (CA), and at University Center for Atmospheric Sciences (CAS). The most abundant VOCs at CA and CAS were propane, n-butane, toluene, acetylene and pentane. In comparison, at GS the most abundant were toluene, pentane, propane, n-butane, and acetylene. Benzene, a known carcinogenic compound had average levels of 28, 35 and 250 ppbC at CAS, CA, and GS respectively. The main contributing sources of the measured VOCs at CA and CAS were the handling and management of LP (Liquid Propane) gas, vehicle exhaust, asphalt works, and use of solvents. At GS almost all of the VOCs came from vehicle exhaust and fuel evaporation, although components of LP gas were also present. Based on the overall results possible abatement strategies are discussed. - Volatile organic compounds were quantified in order to perform their source apportionment in southwestern area of Mexico City.

Levels and source apportionment of volatile organic compounds in southwestern area of Mexico City

International Nuclear Information System (INIS)

Rodolfo Sosa, E.; Humberto Bravo, A.; Violeta Mugica, A.; Pablo Sanchez, A.; Emma Bueno, L.; Krupa, Sagar

2009-01-01

Thirteen volatile organic compounds (VOCs) were quantified at three sites in southwestern Mexico City from July 2000 to February 2001. High concentrations of different VOCs were found at a Gasoline refueling station (GS), a Condominium area (CA), and at University Center for Atmospheric Sciences (CAS). The most abundant VOCs at CA and CAS were propane, n-butane, toluene, acetylene and pentane. In comparison, at GS the most abundant were toluene, pentane, propane, n-butane, and acetylene. Benzene, a known carcinogenic compound had average levels of 28, 35 and 250 ppbC at CAS, CA, and GS respectively. The main contributing sources of the measured VOCs at CA and CAS were the handling and management of LP (Liquid Propane) gas, vehicle exhaust, asphalt works, and use of solvents. At GS almost all of the VOCs came from vehicle exhaust and fuel evaporation, although components of LP gas were also present. Based on the overall results possible abatement strategies are discussed. - Volatile organic compounds were quantified in order to perform their source apportionment in southwestern area of Mexico City

Optimisation of minimal media for production of aroma compounds typical for fermented milk products

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Nevenka Mazić

2008-08-01

Full Text Available The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein, tri-sodium-citrate, lactose, milk minerals, whey proteins and milk with 1.5% fat. The several prepared media differed mainly in the amount of citrate and whey proteins. Fermentation was carried out at room temperature until the media reached pH value of 5. Samples were evaluated for sensory characteristics using quantitative descriptive analysis (QDA. In all media the target pH was reached after 68-71 hours of fermentation, depending on citrate level. Fermentation and the production of aroma compounds were more intensive in media that contained whey proteins compared to media with only casein. Increased citrate level had a positive influence on the aroma production. Citrate increased the initial pH of the media and acted as a buffer during fermentation, which lead to longer fermentation and prolonged production of aroma compounds. At pH around 5, the desired cultured aroma was the most intensive, whereas sour taste was less dominant. The substrate with 0.25% citrate and 0.1% whey proteins, at pH 5, was rated as best regarding its sensory characteristics.

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.

Science.gov (United States)

Vélez, María A; Hynes, Erica R; Meinardi, Carlos A; Wolf, Verónica I; Perotti, María C

2017-06-01

Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

OpenAIRE

Martínez-Gil, A. M.; Garde-Cerdán, Teresa; Lorenzo, Cándida; Félix Lara, J.; Pardo, F.; Rosario Salinas, M.

2012-01-01

The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids...

Production Function of Outgassed Volatiles on Mercury: Implications for Polar Volatiles on Mercury and the Moon

Science.gov (United States)

Deutsch, A. N.; Head, J. W.

2018-05-01

We are interested in the flux of volatiles delivered to the polar regions of Mercury and the Moon through time. We integrate the production functions for volatile delivery from impacts, solar wind, and volcanism, which we focus on initially.

Volatile organic compounds in exhaled breath in a healthy population: effect of tobacco smoking.

Science.gov (United States)

Jareño-Esteban, José Javier; Muñoz-Lucas, M Ángeles; Carrillo-Aranda, Belén; Maldonado-Sanz, José Ángel; de Granda-Orive, Ignacio; Aguilar-Ros, Antonio; Civera-Tejuca, Concepción; Gutiérrez-Ortega, Carlos; Callol-Sánchez, Luis Miguel

2013-11-01

Tobacco smoke is a source of free radicals and reactive oxygen and nitrogen species, which are the main causes of oxidative stress. The analysis of volatile organic compounds (VOC) in exhaled breath is an indirect method of measuring the level of oxidative stress that occurs in the airways caused by tobacco consumption. The aim of this study was to determine whether smoking influences the production of VOC, in a clinically healthy population. Exhaled breath from 89 healthy volunteers, divided into three groups (non-smokers, ex-smokers and smokers) was analysed. Samples were collected using Bio-VOC® devices and transferred to universal desorption tubes. Chemical compounds were analysed by thermal desorption, gas chromatography and mass spectrometry. We analysed hexanal, heptanal, octanal, nonanal, nonanoic acid and propanoic acid, all identified by retention time and mass spectra referenced in the NIST 08 mass spectral library; confirmation was carried out using reference standards of the pure chemical compound. These VOC were found in very low concentrations. Only nonanal showed significant quantitative and qualitative statistical differences among the study groups. Nonanal concentration is dependent on smoking, but is independent of the amount of tobacco consumed, age and gender. Nonanal in exhaled breath is associated with tobacco consumption, current or previous. Nonanal is a sub-product of the destruction of the cell membrane, and its finding may be indicative of cell damage in smokers. This result appears in many farmers who smoke. Copyright © 2013 SEPAR. Published by Elsevier Espana. All rights reserved.

‘Fuji’ apple (Malus domestica Borkh) volatile production during high pCO2 controlled atmosphere storage

Science.gov (United States)

‘Fuji’apple [Malus sylvestris var. domestica (Borkh.) Mansf.] volatile compound dynamics were characterized during cold storage in air or at low pO2 controlled atmosphere (CA) with up to 5 kPa CO2. Volatile compounds in storage chambers were adsorbed onto solid sorbent traps and analyzed by GC-MS....

Semi-volatile compounds variation among Brazilian populations of Ilex paraguariensis St. Hil.

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Rogério Luis Cansian

2008-02-01

Full Text Available The use of compressed carbon towards extracting semi-volatile compounds present in maté leaves (Ilex paraguariensis St. Hil. is due to the growing interest in mate constituents to develop new products in the cosmetic, pharmaceutical and food industries. The objective of this work was to assess the chemical distribution of semi-volatile compounds in 20 native populations of maté collected all over Brazil. The extracts of bulk samples (30 plants of each population were obtained by the high-pressure carbon dioxide extraction technique, and analyzed by GC/MSD. The quantification of compounds (caffeine, theobromine, phytol, squalene, vitamin E, eicosane, pentatriacontane, and stigmasterol showed significant variations within the different populations and compounds analyzed, which are not related to geographical origin or macroclimate characteristics. The results pointed out to the importance of genetic and local environmental factors on the chemical composition of this species.A extração empregando dióxido de carbono a altas pressões em erva-mate (Ilex paraguariensis St. Hil., tem sido justificada pelo crescente interesse desta matriz vegetal ou de parte de seus constituintes na formulação de novos produtos, tais como cosméticos e medicamentos, entre outros. Neste contexto, o objetivo do presente trabalho é avaliar a distribuição química de compostos semi-voláteis em 20 populações de erva-mate coletadas em toda área de distribuição desta espécie no Brasil. 30 plantas foram selecionadas para produzir a amostra de cada população. Os extratos de cada amostra foram obtidos por extração com dióxido de carbono a alta pressão e, posteriormente, foram analisados por CG/EM. A quantificação de alguns compostos semi-voláteis presentes nos extratos (cafeína, teobromina, fitol, esqualeno, vitamina E, eicosano, pentatriacontano e stigmasterol, apresentaram variações significativas entre as concentrações dos diferentes compostos

Mesoporous thin films of ``molecular squares'' as sensors for volatile organic compounds

Energy Technology Data Exchange (ETDEWEB)

Keefe, M.H.; Slone, R.V.; Hupp, J.T.; Czaplewski, K.F.; Snurr, R.Q.; Stern, C.L.

2000-04-18

Mesoporous thin films of rhenium-based molecular squares, [Re(CO){sub 3}Cl(L)]{sub 4} (L = pyrazine, 4,4{prime}-bipyridine), have been utilized as sensors for volatile organic compounds (VOCs). The sensing was conducted using a quartz crystal microbalance with the target compounds present in the gas phase at concentrations ranging from 0.05 to 1 mM. Quartz crystal microbalance studies with these materials allowed for distinction between the following VOCs: (1) small aromatic versus aliphatic molecules of almost identical size and volatility and (2) an array of benzene molecules derivatized with electron donating/withdrawing substituents. The experiments suggest that the mesoporous host materials interact with VOC guest molecules through both van der Waals and weak charge-transfer interactions. In addition, size selectivity is shown by exposure of the molecular squares to cyclic ethers of differing size.

Car indoor air pollution by volatile organic compounds and aldehydes in Japan

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Kouichi Tatsu

2016-06-01

Full Text Available Fifty-five organic substances including volatile organic compounds (VOCs and aldehydes present in indoor air were measured from 24 car cabins in Japan. A screening-level risk assessment was also performed. Acetaldehyde (3.81–36.0 μg/m3, formaldehyde (3.26–26.7 μg/m3, n-tetradecane (below the method quantification limit (compounds originated from the car interior materials. Total volatile organic compound (TVOC concentrations in 14 car cabins (58% of all car cabins exceeded the advisable values established by the Ministry of Health, Labour and Welfare of Japan (400 μg/m3. The highest TVOC concentration (1136 μg/m3 was found in a new car (only one month since its purchase date. Nevertheless, TVOC concentrations exceeded the advisable value even for cars purchased over 10 years ago. Hazard quotients (HQs for formaldehyde obtained using measured median and highest concentrations in both exposure scenarios for occupational use (residential time in a car cabin was assumed to be 8 h were higher than that expected, a threshold indicative of potential adverse effects. Under the same exposure scenarios, HQ values for all other organic compounds remained below this threshold.

Changes in salivary microbiota increase volatile sulfur compounds production in healthy male subjects with academic-related chronic stress.

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