EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 10
·2591-2608
·
IF 2.998
Wu Yi,Li LinZhu,Yuan WeiQiong,Hu JianZhong,Lv ZhaoLin
Tree peony essential oil (EO) is a critical material for flavor and function in the industrial fields of perfume, medicine and food. To conduct an overall analysis of different varieties of tree peony EOs, the composition, aroma characteristics and antioxidant activity of ZiBan and FengDan EOs were analyzed by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF/MS) and the odor activity value (OAV). A total of 151 and 123 compounds were identified in ZiBan and FengDan EOs, respectively, in which ZiBan EO was characterized by alcohol, alkane and acid, and FengDan EO was represented by aldehyde, alcohol and terpene. Nevertheless, there were great differences in the content of coexisting substances in the two kinds of EOs. The aroma result indicated that the characteristic aroma and intensity of the two kinds of tree peony EOs were completely different; the aroma of ZiBan EO was mainly composed of fruity and floral aromas, whereas that of FengDan EO primarily consisted of fruity, fatty, grass and floral odors. The antioxidant activities of ZiBan EO was better than that of FengDan EO. The total antioxidant activities of ZiBan and FengDan EOs were found to be 0.020 mg Vc/mL EO and 0.003 mg Vc/mL EO, while the DPPH radical scavenging abilities of ZiBan and FengDan EOs were 24.77% and 21.60%, respectively.
研究领域:
植物化学
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食品科学
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香料科学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yinghu Ma,Yuanyuan Wang,Jia Li,Bo Wang,Min Li,Tengzhen Ma,Yumei Jiang,Bo Zhang
In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including ( Z )-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and β -damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 12
·1865
·
IF 4.7
Jiayu Lu,Zheng Jiang,Jingjie Dang,Dishuai Li,Daixin Yu,Cheng Qu,Qinan Wu
Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene,α-bisabolol oxide B, spathulenol andα-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol,γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.
研究领域:
植物学
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分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Wei Liang,Qian Lin,Wenqing Zhao,Xinyue Liu,Rong Ma,Teng Zhang,Jie Zeng,Haiyan Gao,Wenhao Li
To investigate the influence of microbes on flavor attributes during solid-state fermentation of wheat bran insoluble dietary fiber (IDF), this study constructed CK (unfermented IDF), NF (native fermented IDF), YF (yeast fermented IDF), LF ( Lactobacillus plantarum fermented IDF) and MF (mixed fermented IDF) systems and studied their flavor profiles change during dynamic processes (12–48 h). The E-nose results indicated that the sensor response values of flavor compounds in the samples were increased as fermentation progressed (especially in the YF and MF groups). Also, the GC-MS findings verified that co-fermentation promoted flavor release and enhanced compound species. Cluster analysis validated E-nose results, while O2PLS-DA selected 8 flavor compounds with prominent VIP scores. Moreover, GC-IMS verified the differences in flavor formation in IDF, confirming a more balanced fermentation hypothesis in MF. Also, the fingerprints were compared and differentiated in the distribution of the 75 flavor compounds featured in different fermentation groups. This flavor formation and conversion pattern may be attributed to synthesizing and releasing flavor compounds during co-fermentation by degrading bran and utilizing its products. The production of this complex flavor is related to its components' interactions. Obtained results are expected to enhance whole grain flavored food development and high-value utilization of IDF.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Xiao Jia,Pei Yu,Qi An,Jingnan Ren,Gang Fan,Zelan Wei,Xixiang Li,Siyi Pan
The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39–67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.
研究领域:
食品科学
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分析化学
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植物生物化学
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产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2016
·Vol. 8
·期 23
·4727-4735
·
IF 1.915
Chaojun He,Xiangmeng Guo,Yumin Yang,Yanfu Xie,Fengyang Ju,Wenbo Guo
Aroma volatiles from zijuan and pu-erh green teas were extracted by headspace solid-phase microextraction (HS-SPME). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME, including fiber selection and optimization of sampling conditions, have been previously investigated. Under optimal conditions, 51 and 42 aroma-active compounds were detected and characterized in zijuan and pu-erh green tea samples, respectively. Alcohols, ketones, and hydrocarbons were qualitatively the most dominant aroma-active compounds in zijuan and pu-erh green teas. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the “floral” aroma, “woody” aroma, and “fruity” aroma in both zijuan and pu-erh green teas were the major aroma categories. These aroma notes were closely related to the characteristics of green tea aroma and its sensory perception.
研究领域:
食品科学
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分析化学
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茶叶科学
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产品关联
DOI
高影响因子
JOURNAL OF ANALYTICAL CHEMISTRY
·
2022
·Vol. 77
·期 3
·361-368
·
IF 1.237
Xue Liming,Xu Jiale,Feng Chao,Lu Dasheng,Zhou Zhijun
Abstract It is a challenge to perform target screening of metabolites on a large scale in metabolomics study using gas chromatography with mass spectrometry ( GC-MS ). Some metabolites can hardly be detected and identified in biosamples due to their low MS response or poor specificity. Moreover, synthesis and degradation of derivatized metabolites in samples made it difficult to achieve fine method stability. Our method screens 475 metabolites in a single run using GC-MS/MS in MRM mode, and both internal standard and quality control-based normalization strategies were used to correct the peak intensity. A total of 91 and 161 metabolites were detected in plasma and urine, respectively. The method was validated to have fine linearity range and intra-day and inter-day stability. The method was applied to a pilot study, and this study investigated the metabolic perturbation in rats after fluorochloridone ( FLC ) administration. 18 metabolites exhibited statistical significance in rat urine, and they were confirmed to be associated with FLC treatment, where the upregulation of glucose, lactose, and galactose is potentially linked to oxidative stress reaction. This study has proved its value in large-scale detection of metabolites in biosamples using GC-MS/MS with high sensitivity, specificity, and stability. We hope that our study can promote the GC-MS-based metabolomics studies.
研究领域:
分析化学
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代谢组学
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生物医学
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产品关联
DOI
高影响因子
Frontiers in Bioscience-Landmark
·
2023
·Vol. 28
·期 7
·145
·
IF 3.1
Cheng Chen,Xiaoxiao Meng,Yong Zhu,Jiaxiang Zhang,Ruilan Wang
Background: Early identification of sepsis improves the survival rate; however, it is one of the most challenging tasks for physicians, especially since symptoms are easily confused with those of systemic inflammatory response syndrome (SIRS). Our aim was to explore biomarkers for early identification of sepsis that would aid in its differential diagnosis. Methods: Eight patients with SIRS, eight with sepsis, and eight healthy controls were included in this study. Metabolites were screened using gas chromatography-mass spectrometry (GC-MS). Metabolism profiles were analyzed using the untargeted database of GC-MS from Lumingbio (LUG) database, and metabolic pathways were enriched based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. The S-plot was used to screen the potential biomarkers distinguishing between patients with SIRS, sepsis, and healthy controls. Receiver operating characteristic (ROC) curve analysis was used to evaluate potential biomarkers between SIRS and sepsis patients. Correlation analysis was used to measure the degree of correlation between differential metabolites. Correlation analysis between 2-deoxy-d-erythro-pentofuranose-5-phosphate and clinical indicators was performed. Results: There were 51 metabolites that were distributed in the SIRS group, and they were enriched with 18 metabolic pathways compared with healthy controls. Moreover, 63 metabolites in the sepsis group were significantly distinguishable compared to the healthy controls, and were associated with 21 metabolic pathways. Methyl 3-o-acetyl-d-galactopyranoside and N-acetylputrescine were found to be candidate biomarkers for distinguishing between SIRS, sepsis, and healthy controls using the S-plot model. Only four differential metabolites, including 2-deoxy-d-erythro-pentofuranose-5-phosphate, terbutaline, allantoic acid, and homovanillic acid (HVA), were enriched in the dopaminergic synapse and tyrosine metabolism pathways when sepsis patients were compared with SIRS patients. The Area Under Curve (AUC) of 2-deoxy-d-erythro-pentofuranose-5-phosphate was 0.9297, indicating a strong diagnostic ability for sepsis. A significant negative correlation was identified between 2-deoxy-d-erythro-pentofuranose-5-phosphate and lactate (r = –0.8756, p = 0.0044). Conclusions: Methyl 3-o-acetyl-d-galactopyranoside and N-acetylputrescine may be used as candidate biomarkers to distinguish SIRS and sepsis patients from healthy controls using GC-MS. 2-deoxy-d-erythro-pentofuranose-5-phosphate may be the candidate biomarker to distinguish sepsis from SIRS. Our study explored candidate biomarkers for the early identification of sepsis, which is vital for improving its prognosis.
研究领域:
医学
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代谢组学
·
临床诊断
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产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·Vol. 38
·期 3
·204-216
·
IF 2.6
Kaixiong Peng,Qunyong Tang,Yuhan Zheng,Fang Ji,Xiaoming Chen
In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) was used to detect and analyse the volatile components of five samples with different degrees of fragmentation, combined with cluster analysis, orthogonal partial least squares discrimination analysis (OPLS-DA) and relative odour activity value (ROAV) analysis. The results showed that 70 volatile components were detected and identified in samples with different degrees of fragmentation. 40 were co-containing components. Cluster analysis revealed a high degree of similarity between samples B (20 mesh sieve top) and C (40 mesh sieve top), which were grouped into one category. The order of variation in the relative content of volatile components was A (unbroken) > E (120 mesh sieve top) > D (80 mesh sieve top) > B. C; the OPLS-DA analysis revealed significant differences in the volatile composition of rice samples with different degrees of fragmentation, This variation between samples is mainly due to the relative content of volatile components of 36 projections of variable importance (VIP > 1), such as ethyl butyrate, ethyl phenylacetate, and dimethyl trisulfide. A total of 12 volatile components with ROAV > 1, including ethyl hexanoate, 2-acetyl-1-pyrroline, and E -2-nonenal, were found to be the key volatile components in five samples based on their ROAV, the different degrees of crushing had a greater impact on the overall aroma of the rice, and the results can be used as a reference for further rice processors.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHIC SCIENCE
·
2023
·
IF 1.3
Liang Xiaolian,Yang Zhengteng,Ma Jiabao,Wang Minggang,Zhao Fengxian,Zhou Chuhui,Feng Jiaru,Song Haimei,Chen Yong,Gui Xiongbin
Yanyangke mixture (YM) is composed of 12 kinds of traditional Chinese medicine (TCM) used for the treatment of patients with cough, dry throat and other diseases caused by acute or chronic pharyngitis or patients with difficulty in expectoration. With the wide application of YM in clinical practice, its quality control has attracted huge attention. Based on the multi-component characteristics of Chinese herbal medicines, it is pertinent to establish a quality evaluation system. A new idea is to adopt gas chromatography–mass spectrometry (GC–MS) chemical composition identification, GC–MS fingerprint, and GC content determination as a potential quality control index of the volatile oil in YM. In this study, the volatile oil of YM was extracted by steam distillation, and the chemical components of the volatile oil were analyzed by GC–MS, and 43 chemical components were identified. The fingerprint of the volatile oil from YM was established and the similarity evaluation was performed. Combined with chemometric methods, such as cluster analysis, principal component analysis and partial least squares analysis, the chemical composition differences of the volatile oil from different batches of YM were compared and the symbolic components affecting the quality of the volatile oil from different batches of YM were excavated. Finally, three components were selected as the potential active component markers of YM and the GC content determination method of these three components was established. A rapid, reasonable, and effective quality evaluation and control method of YM volatile oil was established, which provided a reference for further development and research on YM, as well as a new idea for research on other TCM prescriptions.
研究领域:
中药学
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分析化学
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药理学
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产品关联
DOI
PubMed
高影响因子
International Journal of Analytical Chemistry
·
2015
·
IF 1
Nai-Dong Chen,Nai-Fu Chen,Jun Li,Cai-Yun Cao,Jin-Mei Wang,He-Ping Huang
GC-MS method combined with FTIR techniques by the analysis of polysaccharide was applied to evaluate the similarity between wild (W) and tissue-cultured (TC) Dendrobium huoshanense (DHS), Dendrobium officinale (DO), and Dendrobium moniliforme (DM) as well as 3 wild Dendrobium spp.: Dendrobium henanense (DHN), Dendrobium loddigesii (DL), and Dendrobium crepidatum (DC). Eight monosaccharides involving xylose, arabinose, rhamnose, glucose, mannose, fructose, galactose, and galacturonic acid were identified in the polysaccharide from each Dendrobium sample while the contents of the monosugars varied remarkably across origins and species. Further similarity evaluation based on GC-MS data showed that the values of different origins of DHS, DO, and DM were 0.831, 0.865, and 0.884, respectively, while the values ranged from 0.475 to 0.837 across species. FTIR files of the polysaccharides revealed that the similarity coefficients between W and TC-DHS, DO, and DM were 88.7%, 86.8%, and 88.5%, respectively, in contrast to the similarity coefficients varying from 57.4% to 82.6% across species. These results suggested that the structures of polysaccharides between different origins of the investigated Dendrobiums might be higher than what we had supposed.
研究领域:
植物化学
·
药用植物学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenkui Guo,Meiru Cheng,Xuemei Dong,Chuan Liu,Yu Miao,Peng Du,Hong Chu,Chun Li,Libo Liu
This study employed a combination of principal component analysis (PCA) and gas chromatography-ion mobility spectrometry (GC-IMS) to examine the distinctive taste mixtures produced by Chinese spicy cabbage (CSC) fermented at varying temperatures. As the fermentation progressed, the pH gradually decreased and stabilized after the 11 days of fermentation, and the total content of organic acids and short-chain fatty acids increased. A total of 49 volatile mixtures were detected during CSC fermentation and storage for 21 days. These included 7 aldehydes, 6 alcohols, 7 esters, 6 ketones, 5 pyrazines, 4 sulfides, 4 phenols, 2 ethers, 2 olefins, and 1 acid. With time, the content of most volatile flavor substances decreased. PCA of the signal intensities of the volatile chemicals in the samples showed significant differences in the flavor of CSC fermented at different temperatures; consequently, the samples fermented at different temperatures were effectively separated in relatively independent regions of CSC. Therefore, low-temperature fermentation and storage at 4 °C were more suitable for CSC. Based on the identified volatile chemicals, HS-GC-IMS and PCA could effectively construct the flavour fingerprints of CSC samples. This study provided a theoretical basis for improving the fermentation quality of CSC.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）