JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 5
·e16550
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IF 2.609
Zhen Liu,Da-Cheng Kang,Xin-Rui Li,Ling-Xiao Liu,Yun-Guo Liu
In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid-state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). The physical and chemical indexes of black garlic changed slightly. As the Maillard reaction went on more thoroughly, the content of 5- HMF in black garlic increased. GC-IMS provided information on the characteristics and intensity of 55 volatile organic compounds (monomers and dimers). The results showed that the relative content of organosulfur compounds in black garlic decreased gradually with the extension of the garlic bulb growth period, which was due to the inherent instability of the organosulfur compounds and more complex compounds being formed as precursors in further reactions. The results by PCA showed that BG0 samples can be well distinguished from BG20 samples. Novelty impact statement In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid-state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA).
研究领域:
食品科学
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分析化学
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农业科学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
研究领域:
食品科学
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分析化学
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农学
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植物科学
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DOI
PubMed
高影响因子
International Journal of Food Engineering
·
2024
·
IF 1.6
Kaiwen Zheng,Xianqing Luo,Shijun Song,Ruijuan Dong,Pinmei Wang,Bubin Xu,Jinzhong Xu
The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes ( E )-2-pentenal and ( E , E )-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, ( E , E )-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.
研究领域:
食品科学
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分析化学
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营养学
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产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2888
·
IF 4.35
Shuang Chen,Jialing Lu,Michael Qian,Hongkui He,Anjun Li,Jun Zhang,Xiaomei Shen,Jiangjing Gao,Yan Xu
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.Keywords:Chinese liquor (Baijiu);ageing discrimination;HS-GC-IMS;extraction condition optimization
研究领域:
分析化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2821
·
IF 5.2
Chunlei Tan,Liang Tao,Jing Xie,Zhijin Yu,Yang Tian,Cunchao Zhao
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation—fruity, Fen-flavor, and sweet—and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.Keywords:potato wine;artificial aging;volatile components;GC-MS-O;GC-IMS
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
ACS Omega
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2025
·
IF 4.3
Xiaoyu Chen,Cong Chen,Yutong Liu,Kun Tang,Mengqi Chen,Jianhua Qiu,Lin Yuan,Hongtao Shen,Zhiyong Wu
In order to investigate characterization and the differences of volatile substances in different types of flue-cured tobacco, the volatile components (VOCs) and relative contents of six varieties of flue-cured tobacco were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Combined with the relative odor activity value (ROAV), important flavor substances were determined and different aroma components were screened by multivariate statistical analysis. The results showed that 93 and 80 kinds of compounds, such as esters, alcohols, and aldehydes, were detected by GC-IMS and HS-SPME-GC-MS in six flue-cured tobacco varieties, respectively. A total of 19 volatile flavor compounds, such as benzaldehyde, acetic acid, valeraldehyde, and methyl acetate, were selected as compounds to distinguish the aroma of different toasted tobaccos by orthogonal partial least-squares discrimination analysis (OPLS-DA). In this study, more comprehensive information about volatile flavor components of six flavor types of flue-cured tobacco has been obtained by the synergistic analysis of two distinct analytical instruments. Meanwhile, this study clarified the composition and differences of aroma components of six types of flue-cured tobacco, which lays a foundation for the flavor control of different types of flue-cured tobacco.
研究领域:
烟草科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Su Xu,Dajuan Shi,Haijiang Chen,Fengwei Ma,Guangcan Tao,Lingshuai Meng,Dong Lin,Siyao Wu,Qiang Fei
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dongzhu Huang,Chenyi Sun,Yuhan Wu,Fangling Zheng,Qiqi Yang,Xinmeng Zhang,Qianying Dai,Xiaochun Wan,Qi Chen
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network. Hexanal and octanal at inappropriate concentrations were main causes to the earthy attribute, while nonanal exhibited a potential masking effect against unpleasant attributes. Addition experiments and σ-τ plot analysis verified these associations. Furthermore, observing dynamic patterns of content changes of these three aldehydes in fresh leaves prior to tea thermal processing, providing references for future process optimization. These results provide a new direction for enhancing the quality of GAOT.
研究领域:
食品科学
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茶叶加工学
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化学分析
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产品关联
DOI
PubMed
高影响因子
Processes
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2024
·Vol. 12
·期 7
·1332
·
IF 2.8
Li Ma,Jing Gao,Zhen Zhang,Xiaoyang Zhu,Bolin Chen,Yongzhong Chen,Senwen Deng,Zhigang Li,Xinzhi Chen
The drying process employed for camellia seeds has a significant impact on the quality of camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study investigated the effects of two typical drying processes, sun-drying and hot-air-drying, on the volatile composition of CO using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) technology. The results revealed that the CO obtained from hot-air-drying seeds exhibited a higher content of saturated fatty acids, while the levels of unsaturated fatty acids decreased. Additionally, the acid value and peroxide value of the CO obtained from hot-air-drying seeds were also elevated. GC-IMS analysis detected a total of 53 volatile compounds (including monomers and dimers) in the CO. Notably, aldehyde compounds exhibited the highest relative content (38.56–40.75%), followed by alcohols (32.14–38.01%), acids (4.86–14.58%), and esters (3.61–17.73%), while ketones exhibited relatively lower content (2.33–3.75%). The fingerprint profiles indicated that most of the flavor compounds exhibited differences in their content between the two samples. Specifically, the relative abundance of complex aldehyde and ester compounds was higher in the hot-air-dried sample compared to the sun-dried one, while the relative content of acid compounds decreased significantly. The relative odor activity value (ROAV) method identified hexanal as the most important key aroma component in both oil samples. The fingerprint profiles combined with principal component analysis (PCA) demonstrated that GC-IMS can effectively distinguish samples obtained from different drying treatments. Therefore, through the adjustment of drying methods, CO with various flavor characteristics can be obtained. This study provides valuable theoretical and technical references for CO production and flavor research.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Mengyi Liu,Yan Zhao,Yating Xiong,Zixuan Wu,Yucan Qin,Ying Xin,Haoxin Lv
Maize is highly susceptible to mildew during storage due to its rich nutrient content and hygroscopicity, posing significant risks to food safety and quality. This study employed gas chromatography-ion mobility spectrometry (GC-IMS) for the non-destructive detection and early identification of volatile organic compounds (VOCs) in stored maize. Six key biomarkers-propan-1-ol, hexanal, propanal, nonanal, butan-2-one, and isobutanol-were identified as reliable indicators of initial mold development. By integrating VOCs fingerprinting with principal component analysis (PCA) and heatmap clustering, maize samples were categorized into four distinct stages of mold severity. Finally, the GC-IMS classification method was verified by traditional methods, which showed a high degree of consistency with the traditional storage quality parameters, including fatty acid value and total plate count. These results confirm that GC-IMS is an effective tool for the rapid, on-site monitoring of maize storage conditions, enabling timely interventions to reduce postharvest losses and strengthen food safety management.
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 16
·3772
·
IF 4.2
Penghui Zhao,Yongqiang An,Zijie Dong,Xiaoxue Sun,Wanli Zhang,Heng Wang,Bing Yang,Jing Yan,Bing Fang,Fazheng Ren,Lishui Chen
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p< 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p< 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dingding Li,Beibei Chu,Bo Li,Xiong Wang,Xingguang Chen,Qianhui Gu
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC–MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
研究领域:
食品科学
·
化学分析
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感官科学
✓ 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）