Comparison of volatiles identified in Aronia melanocarpa and Amelanchier alnifolia using solid-phase microextraction coupled to gas chromatography-mass spectrometry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F16%3APU118124" target="_blank" >RIV/00216305:26310/16:PU118124 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26310/16:PU140134

Result on the web

<a href="http://agris.fao.org/agris-search/search.do?recordID=SK2016014111" target="_blank" >http://agris.fao.org/agris-search/search.do?recordID=SK2016014111</a>

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Comparison of volatiles identified in Aronia melanocarpa and Amelanchier alnifolia using solid-phase microextraction coupled to gas chromatography-mass spectrometry

Original language description

The volatile constituents of two chokeberry (Aronia melanocarpa) and five saskatoon berry (Amelanchier alnifolia) cultivars were evaluated by solid-phase microextraction (SPME) coupled to gas chromatography with flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC-MS) during three seasons (2011–2013). Altogether, 39 and 31 volatile compounds were identified in chokeberries and saskatoon berries, respectively. Similarities were found between chokeberry and saskatoon berry composition of volatiles, in both of them, alcohols and aldehydes were the most abundant, esters, ketones, acids and terpenoids created the minor part. From all the identified volatiles, fourteen compounds were recognized as being responsible for overall aroma of the berries under study (with odour activity values ≥ 1) with their typical fruity, sweet, grassy and/or floral aroma. Based on the results of principal component analysis, 24 compounds were selected and compared using analysis of variance to investigate differences among samples. Statistical analysis confirmed that there were significant differences among varieties and the year of production, but also some similarities were found. These differences/similarities were probably influenced by climatic conditions, habitat and/or degree of maturity/ripening.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Volume of the periodical

55

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

11

Pages from-to

57-68

UT code for WoS article

000374277100007

EID of the result in the Scopus database

—