Characterization and differentiation of seaweeds on the basis of their volatile composition
| Autor: | Enrique Durán-Guerrero, Carmelo García Barroso, Aytan Mirzayeva, Remedios Castro |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Mass spectrometry
01 natural sciences Gas Chromatography-Mass Spectrometry Analytical Chemistry Beta-ionone 0404 agricultural biotechnology medicine Dehydration Food science Analysis of Variance Principal Component Analysis Volatile Organic Compounds Chemistry 010401 analytical chemistry Extraction (chemistry) Salting 04 agricultural and veterinary sciences General Medicine medicine.disease Seaweed 040401 food science 0104 chemical sciences Spain Principal component analysis Composition (visual arts) Gas chromatography Seasons Food Science |
| Zdroj: | Food chemistry. 336 |
| ISSN: | 1873-7072 |
| Popis: | Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence. |
| Databáze: | OpenAIRE |
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