ArticlePlant methods2018
A comparison of semi-quantitative methods suitable for establishing volatile profiles.
Article in Plant methods, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Origin-Associated Variation in Volatile Profiles of Commercial Sour Jujube Pulp.Foods (Basel, Switzerland) · 2026Article
- Deciphering the Olive Fruit Volatilome: A Multivariate Approach to Assess Cultivar Variation and Biotic Stress Response in a Changing Agroclimatic Context.Plants (Basel, Switzerland) · 2026Article
- Treatment of cotton with plant growth-promoting rhizobacteria consortium alters host location and oviposition of Spodoptera exigua.Pest management science · 2026Article
- Chitosan Coatings with Essential Oil ofFoods (Basel, Switzerland) · 2026Article
- Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow.NPJ science of food · 2026Article
- Cerrado ash reduces volatile emissions from faeces but does not influence the olfactory responses of the dung beetles.Die Naturwissenschaften · 2025Article
- Mitochondrial dysfunction drives a neuronal exhaustion phenotype in methylmalonic aciduria.Communications biology · 2025Article
- Development and Optimization Method for Determination of the Strawberries' Aroma Profile.Molecules (Basel, Switzerland) · 2024Article
- Antioxidant capacity sources of soils under different land uses.Scientific reports · 2024Article
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- Flower transcriptional response to long term hot and cold environments inFrontiers in plant science · 2023Article
- Did JUUL alter the content of menthol pods in response to US FDA flavour enforcement policy?Tobacco control · 2022Article
- Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini).Journal of food science · 2022Article
- Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma.Journal of food science · 2022Article
- Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented withJournal of food science and technology · 2022Article
- Volatile Organic Compounds Emitted byToxins · 2021Article
- The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery.Foods (Basel, Switzerland) · 2021Article
- Humans Share More Preferences for Floral Phenotypes With Pollinators Than With Pests.Frontiers in plant science · 2021Article
- The clock gene Gigantea 1 from Petunia hybrida coordinates vegetative growth and inflorescence architecture.Scientific reports · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFull scent profiles emitted by living tissues can be screened by using total ion chromatograms generated in full scan mode and gas chromatography-mass spectrometry technique using Headspace Sorptive Extraction. This allows the identification of specific compounds and their absolute quantification or relative abundance. Quantifications ideally should be based on calibration curves using standards for each compound. However, the unpredictable composition of Volatile Organic Compounds (VOCs) and lack of standards make this approach difficult. Researchers studying scent profiles therefore concentrate on identifying specific scent footprints i.e. relative abundance rather than absolute quantities. We compared several semi-quantitative methods: external calibration curves generated in the sampling system and by liquid addition of standards to stir bars, total integrated peak area per fresh weight (FW), normalized peak area per FW, semi-quantification based on internal standard abundance, semi-quantification based on the nearest
resultsAny of the semi-quantification methods based on a standard produced similar or even identical results compared to quantification by a true-standard for a compound, except for the method based on standard addition. Each method beholds advantages and disadvantages regarding level of accuracy, experimental variability, acceptance and retrieved quantities.
conclusionsOur data shows that, except for the method of standard addition to the biological sample, the rest of the semi-quantification methods studied give highly similar statistical results. Any of the methodologies presented here can therefore be considered as valid for scent profiling. Regarding relative proportions of VOCs, the generation of calibration curves for each compound analysed is not necessary.
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