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AbstractThe utilization of celery seeds as seasonings and in herbal teas is widespread due to their significant nutritional and medicinal value. The determination of volatile organic compounds (VOCs) is a valuable tool for species identification and classification. Currently, there is an absence of information investigating the volatile constituents present in the cultivars of celery seeds. To analyze the varietal differences of celery seeds, VOCs were isolated using headspace solid-phase microextraction with by determination by gas chromatography-mass spectrometry. The samples underwent further comparison using multivariate statistical analysis to determine the changes in VOCs. Cluster analysis and principal component analysis were used to conduct correlation measurements on the samples. An orthogonal partial least squares discriminant analysis (OPLS-DA) model was developed to discriminate between samples and identify differential compounds. The distribution of these key compounds in these seeds was analyzed using a Sankey diagram. The samples contained 30 volatile components, mainly terpenes and esters. Correlation analysis revealed distinct variations in the VOCs. Furthermore, the utilization of the OPLS-DA model facilitated the identification of 11 differential compounds. The Sankey diagram illustrated significant disparities in the distribution patterns of these key compounds in the celery seeds. [ABSTRACT FROM AUTHOR]

Douchi is a highly appreciated product due to its unique flavor, high nutritional value, and health benefits. Douchi from different regions exhibits distinct characteristics. The objective of this study was to investigate the volatile profiles in douchi produced from different geographical origins using gas chromatography-mass spectrometry (GC-MS) and chemometrics. The volatiles were extracted by headspace solid-phase micro-extraction (HS-SPME) and subsequently determined by GC-MS. A comparative analysis was further conducted to identify the variations in volatile compounds among the samples. The correlation between the samples was investigated by employing cluster analysis (CA) and principal component analysis (PCA). An orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established to discriminate samples from different regions and identify key differential compounds. A total of 46 volatile compounds were detected, among which terpenes, alcohols were the main compounds. Furthermore, 14 key differentiating compounds were screened out based on the OPLS-DA modle. The application of GC-MS combined with chemometrics offers a theoretical framework for douchi quality control and classification. [ABSTRACT FROM AUTHOR]

Globally, vinegar is a widely used acidic condiment with unique flavors and rich nutritional value. Aroma can be used as an important factor to measure the quality of vinegar and affect consumers' choices and preferences. Volatile components provide different aroma characteristics of vinegar and have an important impact on its sensory quality. In this study, the volatile components in solid-state fermented vinegar and liquid-state fermented vinegar were investigated by headspace solid-phase microextraction followed by gas chromatography—mass spectrometry. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) for evaluating and distinguishing between solid-state fermented vinegar and liquid-state fermented vinegar based on their composition of volatile components were carried out. The results showed that a total of 38 different volatile compounds were identified, including 5 alcohols, 17 ethers, 3 acids, 4 heterocyclic compounds, 4 aldehydes, and 5 other volatiles. PCA and HCA have proven to be effective methods for identifying volatile compounds as well as evaluating and comparing of solid-state fermented vinegars and liquid-state fermented vinegars. Multivariate statistical analysis revealed substantial variation between solid-state and liquid-state fermented vinegars. [ABSTRACT FROM AUTHOR]

Conifer needles are rich in resources and have essential ecological and biological functions. However, comparative analysis of the volatile components of immature and mature needles of the family Pinaceae has not been reported to date. In this study, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (GC-MS) was used to identify the volatile organic compounds (VOCs) in the immature and mature needles of five Pinaceae species. Altogether, 51 VOCs were identified, 31 of which reportedly show biological activity. The identified compounds include alcohols (6), terpenes (35), esters (7), and others (3). Terpenes were the major metabolites (78.38% to 97.18%) in the needles of the conifers. The needles were divided into four categories based on principal component analysis (PCA) and cluster analysis (CA). This is the first study to show a detailed examination of the differences in VOCs between immature and mature conifer needles. Furthermore, immature and mature needles of the five species were distinguished based on their specific VOCs. Our findings provide a reference for the utilization of conifer needles as valuable renewable resources. [ABSTRACT FROM AUTHOR]

The volatile components of nine commercial beers were characterized by headspace‐solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Multivariate analysis was conducted to evaluate the similarities and differences between the volatile components and bioactive compounds present in the target beer samples. Thirty‐eight volatile compounds were identified, and their chemical categories were determined. Alcohols and esters were determined to be the predominant volatile components in samples. The differences and classifications of the beer samples were analysed through principal component analysis and cluster analysis. The analysis of the volatile compounds in beer samples revealed that the type and content of the volatiles can influence beer quality and taste. The combination of SPME‐GC‐MS and multivariate statistical analysis proves to be an effective approach for differentiating beer types and for allowing the quality control of beer. [ABSTRACT FROM AUTHOR]

Volatile compounds present in green plants exert a certain influence on the atmospheric environment, air quality and human physical and mental health. To provide valuable information for further studies and the improvement of the human environment, a comparative investigation of the volatile compounds and bioactive compounds present in typical coniferous and broad-leaved tree species was conducted. Headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with multivariate statistical analysis was employed for this purpose. By comparing the components of mass spectra with the reference database as well as by calculating RIs with the values reported in the literature, a total of 46 components were successfully identified in the leaves, which differed among leaf samples. The volatiles was assigned to five groups according to the functional group of the compound. The volatiles were mainly terpenes. Through principal component and cluster analyses, the relationship among the tree species was presented. [ABSTRACT FROM AUTHOR]

Pinaceae plants are widely distributed in the world, and the resources of pine leaves are abundant. In the extensive literature concerning Pinus species, there is much data on the composition and the content of essential oil of leaves. Still, a detailed comparative analysis of volatile terpenes and terpenoids between different species is missing. In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine the volatile terpenes and terpenoids of typical Pinus species in China. A total of 46 volatile terpenes and terpenoids were identified, and 12 common compounds were found, which exhibited a great diversity in the leaves of Pinus species. According to the structures and properties of the compounds, all those compounds can be classified into four categories, namely monoterpenes, oxygenated terpenes, terpene esters, and sesquiterpenes. The results of principal component analysis and cluster analysis showed that the leaves of the six Pinus species could be divided into two groups. The species and contents of volatile terpenes and terpenoids in the leaves were quite different. The results not only provide a reference for the utilization of pine leaves resource, but also bring a broader vision on the biodiversity. [ABSTRACT FROM AUTHOR]

Volatile flavor substances in commercial sufu samples of different brands were investigated by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Principal component analysis and cluster analysis of volatile substances for evaluating and distinguishing between nine commercial sufu samples were carried out. The results were that a total of 36‐six volatiles were identified successfully in nine different brands of sufu, including 7 alcohols, 22 esters, and 6 other organic compounds. Sufu can be classified into five categories by cluster analysis according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. Practical applications: HS‐SPME‐GC/MS combined with multivariate statistical analysis was developed to comprehensively compare volatile components in nine brands of commercial sufu with large market share in China. The analysis results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chemical substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products. [ABSTRACT FROM AUTHOR]