JOURNAL OF CHROMATOGRAPHY A
·
2015
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IF 4.169
Zhentao Tang,Yong Liu,Yixiang Duan
In this work, a laboratory preparation method based on sol–gel technology was proposed to develop a new kind of SPME (solid phase microextraction) fibers. Multi-walled carbon nanotubes (MWCNT) were selected as sol–gel active organic component. Stainless steel wires were used as the substrate of the fibers. Instead of traditional modification methods, microwave induced plasma was used to modify the stainless steel wire surface, resulting in a significant improvement in chemical adhesion of the fiber substrate and coating. The MWCNT coating exhibited several good properties. Acceptable fiber-to-fiber reproducibility (RSD ≤ 13%) and repeatability (RSD < 7%) were obtained. End-tidal breath of 10 normal humans were collected by Bio-VOC ® sampler and assayed by the optimized SPME-GC-MS method. The calibration curves were all linear ( R 2 ≥ 0.994) in the range from 0.03 to 403.3 ppbv for five alkanes. Detection limits (down to 0.001 ppbv) were about one order of magnitude better than those of commercial PDMS fibers. The recovery of the spiked alkanes in real breath sample at 1 ppbv ranged from 89.71 to 101.08% and the relative standard deviations were less than 8%. These results demonstrated the feasibility and practicality of the proposed preparation procedure. Applications of the in-house fabricated fibers for human breath analysis were successfully verified.
研究领域:
分析化学
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材料科学
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纳米技术
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生物医学工程
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2023
·Vol. 103
·期 15
·7631-7642
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IF 4.1
Dongshuang Liang,Haosong Wen,Yaxuan Zhou,Taohong Wang,Guangqun Jia,Zongyan Cui,Adan Li
Background Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of honey could reveal its botanical origin to avoid a false characterization. Thus, it is of great significance to honey authentication. This study developed and validated a headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC–MS) method for simultaneous qualitative and quantitative analyses of 34 volatile components in honey. The developed method was applied to 86 honey samples from six different botanical origins, including linden honey, rape honey, jujube honey, vitex honey, lavender honey and acacia honey. Results The volatile fingerprints and quantitative results were simultaneously obtained by using the full scan and selected ion monitoring (SCAN+SIM) MS scanning mode. The limits of quantification (LOQs) and limits of detection (LODs) of 34 volatile compounds were in the ranges of 1–10 ng/g and 0.3–3 ng/g, respectively. And the spiked recoveries ranged between 70.6% and 126.2%, with the relative standard deviations (RSDs) not higher than 45.4%. A total of 98 volatile compounds were found with relative contents determined, and the 34 volatile compounds were determined with absolute concentrations. Based on the volatile fingerprints and the contents of volatile compounds, honey samples from six botanical origins were well classified by principal component analysis and orthogonal partial least-squares discrimination analysis. Conclusions The HS-SPME-GC–MS method was successfully applied to achieve the volatile fingerprints of six types of honey and to quantitatively analyze 34 volatile compounds with satisfying sensitivity and accuracy. Chemometrics analysis showed significant correlations between honey types and volatiles. These results reveal the characteristics of volatile compounds in six types of unifloral honey and provide some supports for honey authentication. © 2023 Society of Chemical Industry.
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
PubMed
高影响因子
Food Analytical Methods
·
2020
·Vol. 14
·期 3
·616-630
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IF 2.667
Qi Dandan,Ma Chengying,Wang Wenwen,Zhang Licui,Li Jianke
Royal jelly produced by nurse bees from tea tree (tea royal jelly) is a special bee product in China and it is popular with consumers owing to its multiple healthcare functions. However, the volatile compound profile of tea royal jelly has not been investigated. To obtain a comprehensive understanding of volatile compound profile of tea royal jelly, a method based on headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and chemometric analysis was applied. Moreover, two royal jelly samples produced from pagoda tree were also investigated to reveal the difference in volatile compounds between royal jelly produced from tea tree and other plants. A total of 66 volatile compounds were identified in tea royal jelly, including 16 alkanes, 14 aldehydes, 9 alcohols, 9 ketones, 8 esters and lactones, 5 phenols, 2 organic acids, and 3 other compounds, and most of them were discovered in royal jelly for the first time. Notably, α -ionone, an important aroma compound in tea, was first identified in tea royal jelly. Moreover, the result of chemometric analysis indicates a significant difference on volatile compound profile between royal jelly produced from tea and pagoda trees. To sum up, 35 differential compounds were identified and they could well distinguish royal jelly samples. Our data offers the first characterization of volatile compound profile of tea royal jelly and significantly expands the knowledge of volatile compounds in royal jelly. It is potentially useful as a new approach to distinguish royal jelly produced from different botanical origins.
Graphical abstract
研究领域:
食品科学
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化学分析
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蜂产品研究
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2023
·
IF 4.3
Mingguang Yu,Baosong Wang,Ying Wang,Yuan Tang,Chen Liu,Huanlu Song,Baochao Hou,Baolei Li,Wen Zhao
Odor is an important attribute of fermented dairy products and is an important factor in determining consumer acceptance. However, the odor characteristics of brown lactobacillus beverage (BLB) and the differences in odor among different types of these products have rarely been studied. Here, a comprehensive analysis of different types of BLB were performed by SPME–GC–O–MS and SPME–GC×GC–O–MS techniques based on untargeted metabolomics. Compared with SPME–GC–O–MS, SPME–GC×GC–O–MS identified 26 new odor compounds in BLB, indicating that this method is more suitable for odor characterization of BLB. A total of 149 odor compounds were identified from 13 BLBs, of which 40 were odor-active compounds. Ketones , alcohols, acids, aldehydes, and esters accounted for about 80% of the total odor compounds and constituted the basic odor profile of the BLB. In addition to identifying indicator flavor compounds such as furfuryl alcohol , octanoic acid , and β -myrcene, which are responsible for the differences in odor profiles between different BLBs, the reference content ranges in BLBs were precisely quantified. These findings will provide new insights into the species traceability and odor characterization of BLB samples.
研究领域:
食品科学
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分析化学
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微生物学
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代谢组学
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DOI
高影响因子
Plants-Basel
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2023
·Vol. 12
·期 2
·308
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IF 4.5
Ting Li,Xi Zhao,Xueli Cao
Prunus mumeis a traditional Chinese plant with high ornamental and application values due to its very early blooming and unique fragrance. Long-term breeding and cultivation have resulted in a variety ofP. mumeblossoms and have made their exploitation more possible. Existing studies on the volatile metabolome and aroma ofP. mumeblossoms are limited. In this study, six extensively planted cultivars ofP. mumeblossoms, including Gulihong (GLH), Yudie (YD), LvE (LE), Dongfang Zhusha (DFZS), Jiangmei (JM), and Gongfen (GF), were investigated for their differences in terms of volatile metabolome, as well as their aroma characteristics based on the strategies and methods of metabolomics. The volatile metabolites were analyzed using HS-SPME-GC-MS technique. A total of eighty-nine compounds were detected and sixty-five of them were tentatively identified, including thirty-seven phenylpropanoids/benzenes, seventeen fatty acid derivatives, ten terpenoids, and one other compound. YD contains the most volatile metabolites in terms of number and amounts, which impart more abundant aromas to this cultivar. Fifteen differential compounds were screened through the untargeted metabolic analysis of twenty-nine samples by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA), while nine compounds were screened based on the odor activity value (OAV) analysis of the sixty-five identified compounds. GLH and GF, JM and LE were found to be more similar to each other based on chemometrics analysis of both volatile contents and OAVs, while YD and DFZS were markedly different from other cultivars. Six main metabolites, including benzaldehyde, methyl benzoate, benzyl acetate, eugenol, (E)-cinnamic alcohol, and 4-allylphenol, together with 2-nonenal, 3,4-dimethoxytoluene, and trans-β-Ionone were screened as differential compounds, owing to their higher contents and/or lower olfactory threshold, which endow an almond, cherry, phenolic, wintergreen, cananga odorata, floral, jasmine, hyacinth, cinnamon, clove, woody, medicinal, and violet fragrance to each variety, and greatly contribute to the aroma differences of six cultivars ofP. mumeblossom.Keywords:aroma;HS-SPME-GC-MS;Prunus mumeblossom;untargeted metabolomics;volatile metabolome
研究领域:
植物学
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代谢组学
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农学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2026
·Vol. 91
·期 4
·e71036
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IF 4.1
Xiaohong Yu,Lihui Chu,Rongqing Yang,Haoxiang Wang,Shuyan Yao,Xingyu Pan,Xingyue Wang,Xiaodong Chen
Monosaccharide pretreatment has been proposed as a strategy to modulate coffee aroma; however, its effects on volatile formation and sensory quality remain unclear. In this study, green Arabica Catimor coffee beans were soaked in arabinose, glucose, galactose, or mannose solutions (4% and 8%, w/w), then roasted and subjected to chemical and sensory analyses. Volatile compounds were characterized by SPME-GC-MS, and sensory evaluation followed the Specialty Coffee Association protocol. Thirty-five volatile compounds were identified, with furans as the predominant class. Monosaccharide pretreatment significantly altered volatile composition, notably increasing key furan derivatives such as 2-furanmethanol and 5-methyl-2-furancarboxaldehyde ( p < 0.05), while reducing phenolic compounds associated with smoky off-flavors. Arabinose treatment showed the most pronounced enhancement of desirable aroma compounds. Although pH values were minimally affected, color development was significantly enhanced. Sensory analysis demonstrated that arabinose pretreatment significantly improved sweetness, flavor, and overall acceptance compared with control samples ( p < 0.05). These results indicate that monosaccharide pretreatment, particularly with arabinose, is an effective approach for improving coffee aroma and sensory quality through modulation of volatile formation. This study proposes a viable method to modulate flavor compound formation in coffee, offering potential applications for targeted flavor optimization in the coffee industry.
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2018
·
IF 3.129
Qian Dun,Lei Yao,Zeyuan Deng,Hongyan Li,Jing Li,Yawei Fan,Bing Zhang
The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcohols and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcohols, hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. Our results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.
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
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2026
·
IF 4.8
Yuxuan Xin,Zixiao Yang,Rubing Liu,Yinan Gai,Wei Wang,Yongchao Lai
A dynamic ratiometric in-tube SPME-SERS platform was built for thiram detection. • Forced convection shortened adsorption equilibrium from ∼90 min to ∼300 s. • SCN − internal standard enabled ratiometric correction with RSD < 10%. • Direct analysis of environmental water achieved recoveries of 90.9%–108.5%. Surface-enhanced Raman spectroscopy (SERS) is a powerful tool for pesticide detection but is hindered in field applications by slow analyte mass transport and quantitative irreproducibility. Herein, we report an in-tube solid-phase microextraction-SERS (in-tube SPME-SERS) strategy that simultaneously overcomes these bottlenecks. A silver-nanoplate-decorated copper wire was synthesized via galvanic replacement, functionalized with thiocyanate (SCN − ) as a covalently bonded internal standard (IS), and assembled into a fused-silica capillary. Hydrodynamic flow compresses the diffusion boundary layer, accelerating the extraction equilibrium from ∼90 min (static mode) to ∼300 s. The SCN − internal standard (2136 cm −1 ) enables ratiometric correction ( I 1380 /I 2136 ) for thiram quantification, effectively compensating for substrate heterogeneity and instrumental drift. Mechanistic studies reveal a competitive adsorption process where thiram partially displaces SCN − , ensuring precise analyte-IS co-localization. This method exhibits excellent analytical performance for thiram, including a wide linear range (20–1000 nM), a low limit of detection (33.8 nM), and high reproducibility (RSD < 10%). Furthermore, direct analysis of surface and groundwater samples without pretreatment yields satisfactory recoveries (90.9%–108.5%). With robust 28-day stability, this ratiometric in-tube SPME-SERS platform provides a reliable, kit-based solution for on-site environmental monitoring. Download: Download high-res image (105KB) Download: Download full-size image
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DOI
高影响因子
Food Science and Technology
·
2020
·Vol. 40
·期 4
·786-793
·
IF 1.443
YANG Yi-Ni,LIANG Miao,YANG Yan,ZHENG Fu-Ping,WANG Xing-Ping,YU Ai-Nong
This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMIF were: 50/30 μm of DVB/CAR/PDMS SPME fiber, 2.0 g of added sodium chloride, desorption at a temperature of 250 °C for 3 min, extraction and equilibrium temperature of 46 °C, extraction time of 36 min, and equilibrium time of 20 min. Under the above conditions, the predicted value of extraction was 66.92, while the experimental value was 65.78. The prediction value matched well with the experimental value with good repeatability. The designed model was proven to be valid, which can be applied for future extraction of aroma compounds from IMIF.
研究领域:
植物化学
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分析化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jianfeng Liang,Hailin Wu,Mingfei Lu,Ya Li
This study used headspace solid-phase microextraction-gas chromatography–mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P < 0.05, and |Log 2 FC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolites increased significantly throughout the fermentation process, whereas 31 metabolites decreased continuously. Annotation of these differential compounds revealed significant changes in sensory flavor characteristics in “green, sweet, fruity, floral, and woody” flavors. The results demonstrated significant variations in the volatile components of Liupao tea fermentation, along with notable changes in flavor characteristics.
研究领域:
食品科学
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分析化学
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植物代谢
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Yang-bo Xiao,Rongji Tian,Ying-ying Shen,Han Tang,Jian-an Huang,Wenliang Wu,Shu-guang Zhang,Xia Yin
Leaf grade is a critical factor influencing black tea aroma formation, yet the precise relationship between leaf grade and aroma characteristics, along with their key volatile compounds, remains unclear. This study employed sensory evaluation combined with headspace solid phase microextraction/gas chromatography-Mass spectrometry (HS-SPME/GC-MS), odor activity values (OAV), partial least squares (PLS) regression, and correlation analysis to investigate the association between leaf grades and aroma attributes, as well as their key volatile compounds. Sensory evaluation and quantitative analysis revealed that as fresh tea leaf grade decreased, the sweet aroma attribute gradually declined, while the floral aroma initially decreased before increasing. GC-MS and OAV analyses identified 22 and 23 differential aroma-active compounds in ‘Jinguanyin’ (JGY) and ‘Jinmudan’ (JMD) black teas of different grades, respectively. Furthermore, PLS modeling and correlation analysis determined that β-damascenone, β-myrcene, geraniol, linalool, and trans -β-ocimene were key compounds responsible for sweet aroma variations across leaf grades, whereas methyl jasmonate, β-ionone, and jasmine lactone were identified as critical compounds influencing floral aroma differences. This study deciphered the chemical basis of how leaf grades affect black tea aroma quality, providing theoretical guidance for precision processing of black tea.
研究领域:
食品科学
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分析化学
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感官分析
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植物生物化学
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产品关联
DOI
高影响因子
Food Analytical Methods
·
2018
·Vol. 11
·期 6
·1677-1689
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IF 2.245
Liu Ye,He Congcong,Song HuanLu
The aim of the study was to compare the extraction efficiency of headspace and solvent extraction methods on watermelon juice flavor. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) techniques were employed to extract the volatiles from watermelon juice. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) equipped with DB-5 and DB-Wax capillary columns. Forty-seven compounds were identified by SPME (30) and SAFE (28). These compounds included 7 aldehydes, 10 olefinic aldehydes, 14 alcohols, 7 sulfur compounds, 5 ketones, and 4 miscellaneous compounds. SPME extracted the saturated aldehydes, olefinic aldehydes, alcohols, and ketones effectively, whereas SAFE exerted better efficiency to extract sulfur compounds. ( Z,Z )-3,6-Nonadienal, ( Z )-6-nonen-1-ol, ( E )-2-hexenal, ( E )-2-nonenal, hexanal, nonanal, ( Z )-3-nonen-1-ol, and ( E )-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). Also, the aroma compounds can be extracted comprehensively by the combination of both SPME and SAFE techniques.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）