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Inova\u00e7\u00e3o","award":["M1420-01-0145-FEDER-000005"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000005"]}]},{"name":"ARDITI-Ag\u00eancia Regional para o Desenvolvimento da Investiga\u00e7\u00e3o Tecnologia e Inova\u00e7\u00e3o","award":["M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000008"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through PROEQUIPRAM program","award":["S2018\/BAA-4393"],"award-info":[{"award-number":["S2018\/BAA-4393"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through PROEQUIPRAM program","award":["AVANSECAL-II-CM"],"award-info":[{"award-number":["AVANSECAL-II-CM"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through PROEQUIPRAM program","award":["UIDB\/00674\/2020"],"award-info":[{"award-number":["UIDB\/00674\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through PROEQUIPRAM program","award":["M1420-01-0145-FEDER-000005"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000005"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through PROEQUIPRAM program","award":["M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000008"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice\u2019s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being \u03b1-cubebene, 3-methyl butanal, \u03b2-patchoulene and \u03b2-selinene, the most important VOMs (highest VIP\u2019s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice\u2019s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.<\/jats:p>","DOI":"10.3390\/molecules27196403","type":"journal-article","created":{"date-parts":[[2022,9,28]],"date-time":"2022-09-28T22:53:19Z","timestamp":1664405599000},"page":"6403","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Spices Volatilomic Fingerprinting\u2014A Comprehensive Approach to Explore Its Authentication and Bioactive Properties"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7315-2713","authenticated-orcid":false,"given":"Sergio","family":"Izcara","sequence":"first","affiliation":[{"name":"Departamento de Tecnolog\u00eda Qu\u00edmica y Ambiental, Escuela Superior de Ciencias Experimentales y Tecnolog\u00eda, Universidad Rey Juan Carlos, C\/Tulip\u00e1n s\/n, 28933 M\u00f3stoles, Madrid, Spain"},{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7223-1022","authenticated-orcid":false,"given":"Rosa","family":"Perestrelo","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6448-2385","authenticated-orcid":false,"given":"Sonia","family":"Morante-Zarcero","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda Qu\u00edmica y Ambiental, Escuela Superior de Ciencias Experimentales y Tecnolog\u00eda, Universidad Rey Juan Carlos, C\/Tulip\u00e1n s\/n, 28933 M\u00f3stoles, Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2091-6772","authenticated-orcid":false,"given":"Isabel","family":"Sierra","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda Qu\u00edmica y Ambiental, Escuela Superior de Ciencias Experimentales y Tecnolog\u00eda, Universidad Rey Juan Carlos, C\/Tulip\u00e1n s\/n, 28933 M\u00f3stoles, Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1965-3151","authenticated-orcid":false,"given":"Jos\u00e9 S.","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"},{"name":"Departamento de Qu\u00edmica, Faculdade de Ci\u00eancias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodchem.2016.08.111","article-title":"Spices in the management of diabetes mellitus","volume":"217","author":"Bi","year":"2017","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"6701","DOI":"10.2174\/1381612823666161123094235","article-title":"Functional foods for health: The interrelated antioxidant and anti-inflammatory role of fruits, vegetables, herbs, spices and cocoa in humans","volume":"22","author":"Serafini","year":"2016","journal-title":"Curr. 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