What are Aromatic Compounds?
Aromatic compounds, also known as arenes, are a specific class of organic compounds that possess a unique and stable ring structure known as an aromatic ring. These compounds exhibit a phenomenon called "aromaticity," which arises from the presence of a continuous system of π (pi) electrons delocalized within the ring. This delocalization of electrons imparts exceptional stability to the aromatic ring and influences the chemical and physical properties of these compounds.
The simplest and most well-known aromatic compound is benzene (C6H6), which consists of six carbon atoms arranged in a planar hexagonal ring, with alternating single and double bonds between carbon atoms. Apart from benzene, numerous other aromatic compounds with diverse structures and functional groups exist, making them a crucial area of study in the field of organic chemistry.
The analysis of aromatic compounds holds significant importance in various scientific, industrial, and environmental applications. Understanding the properties, structures, and behavior of these compounds enables scientists and researchers to harness their potential in a wide range of fields.
Aromatic Compounds Analysis Service Provided by Creative Proteomics
At Creative Proteomics, we pride ourselves on being a leading provider of comprehensive analysis services for aromatic compounds. Our state-of-the-art laboratories and team of experienced scientists enable us to offer a wide range of analytical techniques to meet diverse research and industrial needs. Below are some of the specific aromatic compounds analysis projects we undertake:
Identification and Quantification: We specialize in the identification and quantification of various aromatic compounds present in complex samples using advanced analytical instruments.
Structural Analysis: Our experts employ cutting-edge techniques to elucidate the structural features of aromatic compounds, helping clients understand their chemical properties.
Purity Assessment: We offer precise purity assessment of aromatic compounds, ensuring that they meet regulatory standards and maintain the highest quality in various industrial processes.
Stability Testing: Creative Proteomics conducts stability testing to evaluate the shelf life and degradation patterns of aromatic compounds under various conditions.
Contaminant Analysis: We can detect and quantify any potential contaminants in aromatic compounds, ensuring they meet regulatory standards.
Aromatic Compounds Analysis Techniques and Instrument
- Gas Chromatography-Mass Spectrometry (GC-MS): Our Agilent 7890B Gas Chromatograph coupled with Agilent 5977A Mass Spectrometer enables efficient separation and precise identification of volatile aromatic compounds.
- Liquid Chromatography-Mass Spectrometry (LC-MS): The Thermo Scientific Vanquish UHPLC System coupled with Thermo Scientific Q Exactive HF-X Mass Spectrometer is employed for analyzing non-volatile and polar aromatic compounds with high sensitivity and selectivity.
- Fourier Transform Infrared Spectroscopy (FTIR): With our Bruker ALPHA II FTIR Spectrometer, we can qualitatively analyze aromatic compounds based on their unique infrared absorption patterns, providing valuable information about functional groups.
- Nuclear Magnetic Resonance (NMR) Spectroscopy: Our Bruker AVANCE NEO 600 MHz NMR Spectrometer is instrumental in determining the structural elucidation of aromatic compounds, revealing information about atomic connectivity and arrangement.
- High-Performance Liquid Chromatography (HPLC): The Shimadzu Prominence HPLC System with UV-Vis Detector facilitates the separation and quantification of aromatic compounds in liquid samples.
- Ultraviolet-Visible Spectroscopy (UV-Vis): Using the Thermo Scientific Evolution 220 UV-Vis Spectrophotometer, we quantitatively analyze aromatic compounds that absorb ultraviolet or visible light.
- Gas Chromatography with Flame Ionization Detector (GC-FID): Our Agilent 7890B Gas Chromatograph with Flame Ionization Detector is highly effective in detecting and quantifying aromatic compounds that can be converted to ions by a flame ionization detector.
Workflow for Plant Metabolomics Service
List of Aromatic Compounds Analyzed (including but not limited to)
| Types |
Compounds |
| Benzene Derivatives |
Benzene, Toluene, Phenol, Aniline, Xylene, Ethylbenzene, Styrene, Cumene (Isopropylbenzene), Phenylacetic acid, Benzaldehyde, Anisole, Cinnamic Acid, Cuminaldehyde, Vanillin, Terephthalic Acid, Isophthalic Acid, Phthalic Anhydride, Nitrobenzene, Chlorobenzene, Bromobenzene, Iodobenzene |
| Naphthalene Derivatives |
Naphthalene, Naphthol, Naphthylamine, Acenaphthene, Acenaphthylene, Naphthylacetic acid, Naphthoquinone, 1-Naphthalenesulfonic acid, 2-Naphthalenesulfonic acid, Naphthalene-1,5-disulfonic acid, Naphthalene-2,6-disulfonic acid |
| Phenanthrene Derivatives |
Phenanthrene, Anthracene, Chrysene, Fluoranthene, Triphenylene, Phenanthrenequinone, Phenanthroline-5,6-dione, Dibenzo[a,h]anthracene, 9,10-Diphenylanthracene |
| Other Aromatic Compounds |
Tetracene, Pyrene, Biphenyl, Diphenylamine, Indole, Anthraquinone, Naphthacene, Carbazole, Quinoline, Pyridine, Cinnamaldehyde, Coumarin, Catechol, Resorcinol, Vanillin, Naphthazarin, Acridine, Anthracene-9-carboxylic acid, Benzophenone, Indole-3-acetic acid, Thymol, Eugenol, Isoeugenol, Safrole, Coumarin, Naphthacenequinone, Anthraquinone-2-sulfonic acid, Benzoyl chloride |
Sample Requirements for Aromatic Compounds Assay
| Sample Types |
Minimum Sample Size |
| Plant Samples |
Roots, stems and leaves, floral parts, fruits/seeds, rhizomes, buds/tender leaves, tissue sections, pollen, bark, trunk/wood, resin/gum, resin acids, seedlings/young plants, rhizosphere soil, root exudates. |
100 mg - 1 g |
| Animal Samples |
Tissues |
100 mg - 1 g |
| Cell Samples |
Cells and Culture |
106 - 108 cells |
Applications of Aromatic Compounds Analysis
Pharmaceuticals: Aromatic compounds serve as key building blocks in drug synthesis, and their analysis is crucial to understand drug interactions and metabolism.
Environmental Monitoring: Aromatic compounds are often used as indicators of environmental pollution, and their analysis helps assess the health of ecosystems.
Flavors and Fragrances: The aromatic components in flavors and fragrances can be identified and quantified to ensure product consistency and quality.
Petrochemical Industry: Aromatic compounds are essential in the production of petrochemicals and are analyzed to optimize the refining process.
Food and Beverage Industry: Aromatic compounds contribute to the taste and aroma of food and beverages, and their analysis aids in product development.
Material Science: The analysis of aromatic compounds is vital in understanding the properties and performance of polymers and advanced materials.
Case 1. Aroma Profiles of Table Grapes: A Comparative Analysis of Key Compounds and Aromatic Series
Background:
The study focused on the aroma profiles of table grapes, particularly the compounds responsible for their distinct flavors. Table grapes are predominantly of V. vinifera and V. vinifera × labrusca hybrids, and their aroma compounds are synthesized via fatty acid, amino acid, and isoprenoid pathways. Notably, eight cultivars from the Kyoho grapevine series are widely cultivated in China due to their desirable traits like large berries and disease resistance. The aroma characteristics of table grapes were compared to those of wine grapes, which are known for their different aroma profiles.
Samples:
A total of 20 table grape cultivars were collected, comprising nine V. vinifera and eleven V. vinifera × labrusca hybrids. These samples were harvested from the same vineyard in Shanghai, China, during the fruiting season.
Methods:
The analysis of volatile compounds was performed using a solid-phase microextraction (SPME) technique. The extraction was carried out using a 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fiber. The samples were subjected to headspace SPME in an autosampler, and the extracted volatiles were then analyzed using gas chromatography-mass spectrometry (GC-MS). For quantitative determination, calibration curves were constructed using known concentrations of standards spiked into skin and juice samples. The reproducibility and accuracy of the method were validated by assessing recovery rates and relative standard deviations (r.s.d.).
Results
The study identified the key aroma compounds in table grapes and classified them into ten aromatic series, including herbaceous, floral, fruity, sweet, spicy, roasty, fatty, earthy, balsamic, and solvent. Notably, fatty and balsamic series were the preferred aromatic series for table grapes, and the compounds β-ionone and octanal were identified as important indicators of aromatic flavor quality. The aroma profiles of table grapes were found to differ from those of wine grapes, with table grapes having higher intensities of fruity, sweet, and balsamic aromas. The research also established an aroma fingerprint (OAV Aroma Wheel) to visually represent the aroma characteristics of table grapes.
Dendrograms for the hierarchical cluster analysis (HCA) results using Ward's cluster algorithm for the dataset of six aromatic series obtained from table grapes.
Biplots (score plots combined with loading plots) of principal component analysis (PCA) results based on the six aromatic series obtained from table grapes.
Reference
- Wu, Yusen, et al. "Aroma characterization based on aromatic series analysis in table grapes." Scientific reports 6.1 (2016): 31116.
