Measurement and prediction of isothermal vapor–liquid equilibrium of a-pinene+camphene/longifolene+abietic acid+palustric acid+neoabietic acid systems

The vapor–liquid equilibrium(VLE)data of a-pinene+camphene+[abietic acid+palustric acid+neoabietic acid]and a-pinene+longifolene+[abietic acid+palustric acid+neoabietic acid]systems at 313.15 K,333.15 K and 358.15 K were measured by headspace gas chromatography(HSGC).These data was compared with the predictions value by conductor-like screening model for realistic solvation(COSMO-RS).Moreover,the calculated data of COSMO-RS and Non-Random Two-Liquids(NRTL)models showed good agreement with the experimental data.It was found that the three resin acids inhibited the volatility of a-pinene,camphene and longifolene and resulted in the decrease of total pressure.Moreover,HE(HB)contributes the most to the excess enthalpy and the hydrogen bonding interaction is the dominant intermolecular force of a-pinene,camphene and longifolene with the three resin acids.In addition,the geometric structures optimization and binding energy were obtained by the DFT to further illustrate the hydrogen bonding interaction and the effects of the addition of the three resin acids on the isothermal VLE.

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.