COMPUTERS AND ELECTRONICS IN AGRICULTURE
·
2020
·
IF 3.858
Chengyu Zheng,Zhenhe Wang,Jing Zhang,Jun Wang,Jianli Zhong,Yongwei Wang
Platycladus orientalis plants in China are experiencing a serious problem with wood-boring beetles, but conventional physical detection methods cannot perform well due to hidden larvae and less obvious symptoms in the early infestation. In this study, the volatile organic compounds (VOCs) of P. orientalis were investigated using gas chromatography-ion mobility spectrometry (GC-IMS) to identify its internal infestation. An image-based evaluation method of the degree of internal wood damage was proposed, the principal component analysis (PCA) based on specific markers was applied for natural clustering of samples, and unsupervised learning approaches based on specific markers and automatically located peaks were used to create predictive models for sample classification. The results showed that the herbivore-induced plant volatiles (HIPVs) of P. orientalis samples had two main characteristics compared with undamaged plants. One was the emergence of several compounds such as C 3 -C 6 ketones, aldehydes, and alcohols, while the other was the obvious content variation of several monoterpenes and their derivatives. The classification models based on specific markers and automatically located peaks could correctly classify at least 89.5% and 87.9% of the samples, respectively. In a word, these results proved that GC-IMS based approaches combined with different feature extraction methods have the potential to identify the internal infestation of wood-boring beetles in P. orientalis .
研究领域:
植物学
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昆虫学
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分析化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Qiaozhen Zhang,Yue Sun,Yahui Sun,Cui Guo,Jiayin Zhu,Xinkui Niu,Mingshuang Gao
Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS).Results and discussion: GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yiwen Wang,Zhilei Zhou,Rui Chang,Zhimin Zhang,Xibiao Xu,Yuezheng Xu,Jian Mao
Owing to extremely low concentrations and dynamic changes, it is difficult to detect and trace the retronasal volatile organic compounds (VOCs) generated during the consumption of alcoholic beverages. We developed a direct sampling gas chromatography–ion mobility spectrometry (GC-IMS) method to identify the dynamic VOCs after drinking Huangjiu-a fermented alcoholic beverages. The optimal procedure was obtained: take a sip of 10 mL Huangjiu, holding it in mouth for 10 s and then swallow, and the VOCs in one nasal expiration were collected with gas sampling bag and transferred directly to the injection port of GC-IMS. The repeatability was satisfactory (RSD < 5%). Twenty-two VOCs were detected in Huangjiu, with esters and alcohols being dominant, which were divided into five distinct release behavior groups. Their release was found significantly inhibited by saliva. Overall, this new method offers a technical approach to understanding and assessing the characteristics of retronasal aroma in alcoholic beverages.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 24
·5883
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IF 4.2
Yiping Yan,Bowei Sun,Mengqi Wang,Yanli Wang,Yiming Yang,Baoxiang Zhang,Yining Sun,Pengqiang Yuan,Jinli Wen,Yanli He,Weiyu Cao,Wenpeng Lu,Peilei Xu
In order to characterize the volatile chemical components ofSchisandra chinensisprocessed by different Traditional Chinese Medicine Processing methods and establish fingerprint profiles, headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) technology was employed to detect, identify, and analyzeSchisandra chinensisprocessed by five different methods. Fingerprint profiles of volatile chemical components ofSchisandra chinensisprocessed by different methods were established; a total of 85 different volatile organic compounds (VOCs) were detected in the experiment, including esters, alcohols, ketones, aldehydes, terpenes, olefinic compounds, nitrogen compounds, lactones, pyrazines, sulfur compounds, thiophenes, acid, and thiazoles. Principal component analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Pearson correlation analysis methods were used to cluster and analyze the detected chemical substances and their contents. The analysis results showed significant differences in the volatile chemical components ofSchisandra chinensisprocessed by different methods; the Variable Importance in Projection (VIP) values of the OPLS-DA model and thePvalues obtained from one-way ANOVA were used to score and screen the detected volatile chemical substances, resulting in the identification of five significant chemical substances with the highestVIPvalues: Alpha-Farnesene, Methyl acetate,1-octene, Ethyl butanoate, and citral. These substances will serve as marker compounds for the identification ofSchisandra chinensisprocessed by different methods in the future.
研究领域:
中药学
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分析化学
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DOI
高影响因子
Frontiers in Cellular and Infection Microbiology
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2026
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IF 5.5
Peng Liu,Haiyan Zhou,Rongguo Li,Xiaodi Chen
BackgroundBacterial vaginosis (BV) and vulvovaginal candidiasis (VVC) are common vaginal infections; however, the existing techniques for diagnosing these infections are often subjective and inefficient. This study examined the ability of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to diagnose BV and VVC by analyzing volatile organic compounds (VOCs) in vaginal swabs.MethodsA total of 616 study participants were recruited, comprising 152 patients with BV, 174 patients with VVC, and 290 healthy controls. Participants were randomly allocated into a training cohort (n = 432) and an independent test cohort (n = 184). Vaginal VOC profiles were examined using HS-GC-IMS. A partial least squares discriminant analysis (PLS-DA) model was developed to differentiate the groups and identify unique biomarkers for BV and VVC.ResultsFifty-nine VOC peaks were identified among the samples. The PLS-DA model exhibited strong classification efficacy, with overall predictive accuracies of 84.26% on the training cohort and 80.98% on the test cohort. A receiver operating characteristic analysis produced area under the curve values surpassing 0.90 for all groups, signifying high model reliability. Eight distinct VOCs were identified as potential diagnostic biomarkers. Based on these biomarkers, the PLS-DA model had an overall prediction accuracy of 78.25% across the entire cohort of 616 participants.ConclusionHS-GC-IMS provides a rapid, sensitive, and non-invasive method for characterizing vaginal VOCs. The constructed model accurately distinguished BV and VVC, indicating that this technique has considerable potential as an innovative clinical instrument for objectively identifying vaginal infections.
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DOI
高影响因子
Foods
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2025
·Vol. 14
·期 11
·1966
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IF 5.1
Yu Zhao,Rui Yang,Wei Wang,Tongle Sun,Xinyao Han,Mingxun Ai,Shihao Huang
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study,Non-Saccharomyces cerevisiaeandLactiplantibacillus plantarumwere used to co-ferment prune juice to systematically investigate the dynamic changes in physicochemical properties and antioxidant activity during fermentation. The evolution of volatile compounds across fermentation stages was analyzed using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with chemometric methods, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that after fermentation, the total acidity (TA), total phenolic content (TPC), and total flavonoid content (TFC) increased by 37.35%, 20.28%, and 28.95%, respectively. Meanwhile, the pH, total soluble solids (TSS), and reducing sugars (RS) decreased by 16.87%, 23.36%, and 39.94%, respectively. Additionally, the DPPH radical scavenging capacity and ABTS radical scavenging capacity improved by 76.16% and 57.25% during fermentation process. A total of 37 volatile compounds were identified across the four fermentation stages of prune juice (PJ). These compounds included 14 esters, 8 alcohols, 7 aldehydes, 4 terpenoids, 3 ketones, and 1 amine. Considerable quantities of organic acids and free amino acids were detected in samples from all fermentation phases. Among these, lactic acid, citric acid, and D-glucuronic acid exhibited significant increases in their concentration (p< 0.05). In the free amino acid profile of fermented prune juice (FPJ), asparagine was the most abundant component, followed by glutamine and proline.
研究领域:
食品科学
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微生物学
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生物化学
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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
·
2025
·Vol. 19
·期 1
·42
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IF 3
Bi Siyuan,Zhang Ji,Jiang Hongmeng,Chen Ziqian,Jiang Hao,Dong Hao,Qian Min,Bai Weidong
Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties. Graphical
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Linbo Di,Sen Mei,Haowei Fan,Lijuan Rao,Chen Wang,Guiming Fu,Yin Wan
Ginger ( Zingiber officinale Roscoe ), holds significant potential for utilization due to the volatile organic compounds (VOCs) naturally present in its processing by product, ginger peel. This study systematically analyzed the characteristics of VOCs in ginger flesh and ginger peel before and after drying treatment and evaluated their aroma contributions by HS-SPME-GC-MS and HS-GC-IMS. A total of 93 VOCs were identified by GC-MS. Drying significantly elevated the content of VOCs, especially the concentration of zingiberene, β-sesquiphellandrene, and citral, with the alkenes content in dried ginger peel reaching 1212.92 μg/g. Also, the analysis results of the odor activity value (OAV) showed that β-selinene, β-sesquiphellandrene, and β-myrcene, were the key components contributing to the spicy and fruity aroma in dried ginger peel. Consistently, GC-IMS detected and identified 82 VOCs, and through fingerprinting and partial least squares discriminant analysis (PLS-DA), the volatile differences between ginger flesh and peel were clarified. Furthermore, KEGG enrichment analysis indicated that the monoterpenoid and terpenoid biosynthesis pathways were the main sources of the differential VOCs. Collectively, this study revealed the potential of ginger peel in flavor and pharmacological activity, providing a theoretical basis for the resource utilization and processing technology optimization of ginger peel.
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DOI
高影响因子
Journal of Food Measurement and Characterization
·
2026
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IF 3.6
Chen Yunli,Li Shunfeng,Zhang Lihua,Li Kexin,Du Xinxin,Wang Xiaoyuan
In this study, the effects of three ultrasound-assisted methods (ultrasound treatment of Lactobacillus plantarum CICC 20022: UST-1, ultrasound treatment of fresh jujube juice: UST-2, ultrasound treatment of fermented jujube juice: UST-3) combined with fermentation on the volatile flavor compounds and metabolites in jujube juice were compared. The results of the E -nose sensor analysis indicated that the jujube juice sample contained a considerable amount of methyl compounds, alcohols, aldehydes, ketones, and aromatic compounds. The GC-IMS identified 16 characteristic markers that could distinguish different samples of fermented jujube juice. Furthermore, the top 20 significantly differential metabolites identified by non-targeted metabolomics ( P < 0.05, FC > 1.5), characterized the UST-1, UST-2, and UST-3 groups as alcohol-flavored, acid-sweetened, and compound-flavored fermented jujube juice, respectively. The identified differential metabolites were mainly enriched in amino acid metabolism and lipid degradation. Correlation analysis revealed the close relationship between key volatile flavor compounds and the differentially expressed metabolites, enabling precise flavor regulation. In conclusion, ultrasound-assisted fermentation can enhance the flavor of jujube juice, and the fermented jujube juice with UST-3 possessed a mellower taste and a greater sense of complexity.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Che Shen,Wenxi Qi,Yi Zhang,Ran Wang,Qi Jin,Kezhou Cai,Bo Wang,Dengyong Liu
This study investigates the dynamic evolution of aroma perception in grilled lamb skewers from raw to well-done stages and its corresponding neural signatures. Temporal Dominance of Sensations (TDS) and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) were integrated to capture sensory transitions from ‘mutton-distinctive’ to ‘charcoal-roasted’, ‘fatty’, ‘grilling-meat’ and finally ‘burnt’ aromas, along with associated volatile compound profiles. Concurrent electroencephalography (EEG) recordings showed that these aroma variations elicit distinct and progressively stronger neural responses. A critical time window was identified at 8–10 s post-inhalation, during which neural activity exhibited the highest discriminability across grilling stages. EEG-MambaFusionNet, a deep learning framework fusing neural, sensory, and chemical data, was developed to quantify this process, achieving a predictive accuracy of 0.925. Interpretation analysis indicated that prefrontal and parietal electrodes function as key hubs for hedonic and integrative aroma processing. These findings reveal the processing mechanism of brain for the aroma of grilled lamb skewers.
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产品关联
DOI
PubMed
高影响因子
Frontiers in Chemistry
·
2025
·
IF 4.2
Pan-Pan Zhang,Xin-Jing Gui,Xue-Hua Fan,Han-Li,Hai-Yang Li,Xiao-Peng Li,Feng-Yu Dong,Yan-Li Wang,Jing-Yao,Jun-Han Shi,Rui-Xin Liu
Amomi fructus (AF) has been used for both medicinal and food purposes for centuries. However, issues such as source mixing, substandard quality, and product adulteration often affect its efficacy. This study used E-nose (EN) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to determine and analyze the volatile organic compounds (VOCs) in AF and its counterfeit products. A total of 111 VOCs were detected by HS-GC-IMS, with 101 tentatively identified. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 47 VOCs as differential markers for distinguishing authentic AF from counterfeits (VIP value >1 and P < 0.05). Based on the E-nose sensor response value and the peak volumes of the 111 VOCs, the unguided Principal Component Analysis (PCA), guided Principal Component Analysis-Discriminant Analysis (PCA-DA), and Partial Least Squares-Discriminant Analysis (PLS-DA) models were established to differentiate AF by authenticity, origin, and provenance. The authenticity identification model achieved 100.00% accuracy after PCA analysis, while the origin identification model and the provenance identification model were 95.65% (HS-GC-IMS: PLS-DA) and 98.18% (HS-GC-IMS: PCA-DA/PLS-DA), respectively. Further data-level fusion of E-nose and HS-GC-IMS significantly improved the accuracy of the origin identification model to 97.96% (PLS-DA), outperforming single-source data modeling. In conclusion, the intelligent data fusion algorithm based on E-nose and HS-GC-IMS data effectively identifies the authenticity, origin, and provenance of AF, providing a rapid and accurate method for quality evaluation.
研究领域:
中药学
·
分析化学
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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）