scholarly journals Characteristic volatile organic compounds in “HeTao” melon and other cultivars grown in Hetao region analyzed by HS-GC-IMS

2021 ◽  
Vol 3 (9) ◽  
Author(s):  
Cong Liu ◽  
Yi Sun ◽  
Hong-Xi Du ◽  
Ya-Zhen Li ◽  
Ri-Ga-La Ji ◽  
...  
Keyword(s):  
Ion Mobility ◽  
Principal Component ◽  
Ethyl Formate ◽  
Organic Component ◽  
Organic Components ◽  
Alpha Pinene ◽  
Volatile Organic ◽  
Headspace Gas ◽  
The Common ◽  
First Time

AbstractThe headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to compare the volatile organic components of the Hetao melon and six other cultivars of melon grown in the Hetao region of China. The results showed that the common VOCs that could be qualitatively identified from the 7 different melon samples were 35 monomers and dimers of certain compounds, mainly including alcohols, esters, aldehydes, terpenes, acids and pyridines. Hexyl acetate, 3-methylbutyl acetate, ethyl acetate and ethyl formate were predominant VOCs in seven melon cultivars. Among them, Xizhoumi No. 25 (XZM25) had 3 unique volatile organic components: 3-methylbutanal, benzaldehyde and nonanal. Xizhoumi No. 17 (XZM17) had 3 unique volatile organic components: alpha-pinene, linalool and (E)-2-hexenol. Jinhongmi (JHM) had 1 unique volatile organic component: ethyl pentanoate. The Hetao melon (HLS) contained 3 unique volatile organic components: heptanal, 2-ethyl-6-methyl pyrazine and 3-methyl valeric acid. Yinmi (YM) had 2 unique volatile organic components: 3-methylbutanol and 1-butanol, and Huangjinmi (HJM) had 1 unique volatile organic component: limonene. YM, GMB2010, HLS and JHM were similar based on the principal component analysis. This research analyzed the flavor components of different melon cultivars grown in the Hetao region of China for the first time.

scholarly journals Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Duo Feng ◽  
Jing Wang ◽  
Xiao-Jiao Ji ◽  
Wen-Xiang Min ◽  
Wen-Jie Yan
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Ion Mobility ◽  
Euclidean Distance ◽  
Principal Component ◽  
Yak Milk ◽  
Ultra High Pressure ◽  
Volatile Organic ◽  
Headspace Gas ◽  
Ion Mobility Spectroscopy

Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.

Identification and Quantitation of Volatile Organic Compounds in Poly(methyl methacrylate) Kitchen Utensils by Headspace Gas Chromatography/Mass Spectrometry

2014 ◽  
Vol 97 (5) ◽  
pp. 1452-1458 ◽  
Author(s):  
Hiroyuki Ohno ◽  
Motoh Mutsuga ◽  
Yoko Kawamura
Keyword(s):  
Volatile Organic Compounds ◽  
Methyl Methacrylate ◽  
Organic Compounds ◽  
Methyl Acrylate ◽  
Room Temperature ◽  
Gas Chromatography Mass Spectrometry ◽  
Poly Methyl Methacrylate ◽  
Volatile Organic ◽  
Headspace Gas ◽  
First Time

Abstract A headspace GC/MS method was developed for identification and quantitation of residual volatile organic compounds in poly(methyl methacrylate) (PMMA) kitchen utensils. A sample was cut into small pieces, then N,N-dimethylacetamide was added in a headspace vial and sealed. After storing for more than 1 day at room temperature, the vial was incubated for 1 h at 90°C, and the headspace gas was analyzed by GC/MS. In 24 PMMA kitchen utensils, 16 volatile organic compounds including methyl methacrylate, methyl acrylate, toluene, 2-methyl-1-butene, 2-methyl-2-butene, 2-methylpropanal, methyl propionate, methyl isobutyrate, trans-3-heptene, heptane, cis-3-heptene, trans-2-heptene, cis-2-heptene, 2,4,4-trimethyl-1-pentene, 2,4,4-trimethyl-2-pentene, and 1-octene were identified and quantitated. These 15 volatile compounds except methyl methacrylate were found for the first time in PMMA kitchen utensils. Recovery rates from spiked samples were 97.4–104.0% with CV values of 2.8–9.6%. Samples contained 190–7900 μg/g of methyl methacrylate, 26–810 μg/g of methyl acrylate, and 2–1300 μg/g of toluene; other compounds were at levels less than 100 μg/g. Methyl methacrylate was the main monomer of PMMA and methyl acrylate was a comonomer; toluene should be used as a solvent.

scholarly journals Detection and Identification of VOCs Using Differential Ion Mobility Spectrometry (DMS)

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 234
Author(s):  
Wojciech Fabianowski ◽  
Mirosław Maziejuk ◽  
Monika Szyposzyńska ◽  
Monika Wiśnik-Sawka
Keyword(s):  
Organic Compounds ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Electric Field Intensity ◽  
Ion Temperature ◽  
Acetate Esters ◽  
Differential Ion Mobility Spectrometry ◽  
Detection And Identification ◽  
Volatile Organic ◽  
First Time

The article presents a technique of differential ion mobility spectrometry (DMS) applicable to the detection and identification of volatile organic compounds (VOCs) from such categories as n-alkanes, alcohols, acetate esters, ketones, botulinum toxin, BTX, and fluoro- and chloro-organic compounds. A possibility of mixture identification using only the DMS spectrometer is analyzed, and several examples are published for the first time. An analysis of different compounds and their mechanisms of fragmentation, influence on effective ion temperature, and high electric field intensity is discussed.

scholarly journals Discrimination of Chinese yellow wine from different origins based on flavor fingerprint

2020 ◽  
Vol 32 (2) ◽  
pp. 139-144
Author(s):  
Tong Chen ◽  
Xingpu Qi ◽  
Mingjie Chen ◽  
Daoli Lu ◽  
Bin Chen
Keyword(s):  
Ion Mobility ◽  
Principal Component ◽  
Classification Model ◽  
Color Model ◽  
Quadratic Discriminant Analysis ◽  
Volatile Flavor ◽  
Volatile Organic ◽  
Mixing Method ◽  
Color Mixing ◽  
Different Origins

In this study, discrimination of Chinese yellow wines from Shaoxing, Shandong, and Hubei in China has been carried out according to volatile flavor components. A total of 122 yellow wine samples were characterized by gas chromatography–ion mobility spectrometry (GC–IMS). A simple color mixing method was visually used to select characteristic peaks based on the RGB color model. Then, the volatile organic compounds corresponding to the selected characteristic peaks were identified via library searching, and the height values of those peaks were arranged for further chemometric pretreatment. Principal component analysis was employed to reveal significant differences and potential patterns between samples. Finally, quadratic discriminant analysis was applied to develop a classification model and achieved a correct classified rate of 95.35% for the prediction set. The results prove that the aroma composition combined with chemometric tools can be used as a fingerprinting technique to protect the product of origin and enable the authenticity of Chinese yellow wine.

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