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Keywords = UFAO-derived compounds

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15 pages, 1826 KiB  
Article
Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS
by Hafiz Umer Javed, Dong Wang, Abdullah, Murtaza Hasan, Li-Yan Zeng, Yibin Lan, Ying Shi and Chang-Qing Duan
Foods 2023, 12(3), 428; https://doi.org/10.3390/foods12030428 - 17 Jan 2023
Cited by 5 | Viewed by 2850
Abstract
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). [...] Read more.
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). During the sun-drying of ‘Thompson Seedless’ grapes (Vitis vinifera L.), a total of 39 UFAO-derived volatiles were characterized by the GC-MS. Firstly a pH value of 4.2 was optimized to proceed with a raisin drying-like UFAO model reaction. Afterward, GC-MS quantification revealed 45 UFAO-derived volatiles, and the maximum numbers of compounds were identified in the interaction of all FAs (39) following linoleic acid (29), erucic acid (27), oleic acid (25), and linolenic acid (27). Pentanoic acid, (E,E)-2,4-octadienal, and n-decanoic acid were only quantified in all FAs, linoleic acid, and erucic acid, respectively. This study showed that all FAs reactions were found to be responsible for the generation of a greater number of UFAO-derived volatiles with higher concentrations. Full article
(This article belongs to the Section Food Analytical Methods)
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13 pages, 2446 KiB  
Article
Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins
by Dong Wang, Hafiz Umer Javed, Ying Shi, Safina Naz, Sajid Ali and Chang-Qing Duan
Molecules 2020, 25(3), 608; https://doi.org/10.3390/molecules25030608 - 30 Jan 2020
Cited by 26 | Viewed by 4089
Abstract
Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty [...] Read more.
Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles. Full article
(This article belongs to the Special Issue Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food)
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