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The volatile compounds of Cuban black mangrove (Avicennia germinans L.) honey were analysed by solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry. A total of 66 compounds were positively identified in this product for the first time. Application of the aroma extract dilution analysis in a novel approach, which consisted of carrying out successively dilutions of the honey sample with a synthetic honey before the SPME, revealed 17 odour-active areas in the flavour dilution factor range of 32-1024. On the basis of the quantitative data and odour thresholds, odour activity values (OAV; ratio of concentration to odour threshold) were calculated. Sixteen compounds showed OAVs >1, among which dimethyl sulphide, 3-methyl butanal, 2-methylbutanal, heptanal, octanal, phenylacetaldehyde, (Z)-linalool oxide, (E)-linalool oxide, nonanal, hotrienol, isophorone, lilac aldehyde A, 1-nonanol, decanal, 4-vinyl-2-methoxyphenol and (E)-β-damascenone showed the highest values and should be considered as the most odour-active compounds, particularly (E)-β-damascenone, nonanal and decanal. © 2012 The Author. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology. Source


Pino J.A.,Food Industry Research Institute
International Journal of Food Science and Technology | Year: 2012

Simultaneous distillation-extraction combined with GC-FID and GC-MS were used to analyse volatile compounds from mango (Mangifera indica L. cv. Corazón) and to estimate the most odour-active compounds in the fruit. The analyses led to the identification of 167 components, from which 128 were positively identified. The aroma-active areas in the gas chromatogram were screened by the application of the aroma extract dilution analysis and by odour activity values. Eighteen odorants were considered as the most odour-active compounds: (E)-β-damascenone, ethyl butanoate, (E,Z)-nonadienal, ethyl 2-methylpropanoate, (E)-2-nonenal, (E)-β-ionone, terpinolene, δ-3-carene, β-caryophyllene, ethyl 2-methylbutanoate, limonene, myrcene, linalool, γ-octalactone, nonanal, methyl benzoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and hexanal. © 2012 Institute of Food Science and Technology. Source


Pino J.A.,Food Industry Research Institute
Food Chemistry | Year: 2014

Application of solid-phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-β-ionone, and methyl benzoate were the most odour-active compounds. © 2013 Published by Elsevier Ltd. Source


Pino J.A.,Food Industry Research Institute
Food Chemistry | Year: 2014

An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified. Major compounds (more than 5% GC area) were 2-furfural, phenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2,6-dimethoxyphenol. Application of aroma extract dilution analysis on the volatile fraction revealed that 2-methoxyphenol, 4-methyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2-furfural, 2-acetylfuran, 3-methyl-1,2-cyclopentanedione, acetic acid, 5-methyl-2-furfural, 4-(2-propenyl)-2-methoxyphenol, 4-methyl-2,6-dimethoxyphenol, phenol, 2,6-dimethylphenol, 4-ethyl-2- methoxyphenol, 2-methylphenol were the most odour-active compounds. © 2013 Published by Elsevier Ltd. Source


Pino J.A.,Food Industry Research Institute
International Journal of Food Science and Technology | Year: 2013

Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spanish) and to estimate the most odour-active compounds. The analyses led to the identification of ninety-four compounds, seventy-two of them were positively identified. Twenty odorants were considered as odour-active compounds, from which ethyl 2-methylbutanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 1-(E,Z,Z)-3,5,8-undecatetraene, ethyl 3-(methylthio)propanoate, 1-(E,Z)-3,5-undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes. © 2012 Institute of Food Science and Technology. Source

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