scholarly journals Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

RSC Advances ◽  
2019 ◽  
Vol 9 (67) ◽  
pp. 39090-39099 ◽  
Author(s):  
Wenfu Hou ◽  
Qianhui Han ◽  
Heng Gong ◽  
Wen Liu ◽  
Hongxun Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Preservation Methods ◽  
Quality Deterioration ◽  
Chromatography Mass Spectrometry

Contamination of microorganisms caused rapidly quality deterioration of fresh sturgeon meat. During the chilling storage, the sensory analysis and volatile compounds evaluation were well performed by electronic nose and SPME-GC/MS.

scholarly journals Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2896 ◽  
Author(s):  
Alessio Da Ros ◽  
Domenico Masuero ◽  
Samantha Riccadonna ◽  
Karolina Brkić Bubola ◽  
Nadia Mulinacci ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Chromatography Mass Spectrometry ◽  
Different Origin ◽  
Tof Ms

In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and commercial-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of volatile aroma compounds by both targeted gas chromatography/mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatography/mass spectrometry (GC×GC-TOF-MS), analysis of phenols by targeted high-performance liquid chromatography/mass spectrometry (HPLC-DAD-ESI/MS), and quantitative descriptive sensory analysis. Monovarietal PDO EVOOs were characterized by notably higher amounts of positive LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed positive fruity and green odor sensory attributes. Commercial-blended EVOOs had larger quantities of generally undesirable esters, alcohols, acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory analysis and objectively differentiating these groups of EVOO.

scholarly journals Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines

2019 ◽  
Vol 12 ◽  
pp. 02027
Author(s):  
E. Gabbardo ◽  
E. Celotti ◽  
M. Gabbardo
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry

Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of commercial sparkling wines by sensory analysis, and also by a gas chromatography (GC), and mass spectrometry (MS). At the sensory analysis, in Brazil's panel, from a total of 5 sparkling samples, were made 155 determinations of aromas found at wines, with 31 distinct descriptors. The same process was realized at the Italian's panel, and at this time we found 188 determinations of aromas from all the 5 sparkling's samples, with 31 distinct descriptors. For the volatile compounds analysis the gas chromatography-mass spectrometry (GC-MS) identified 26 compounds, the most of them have a fruity characteristic. This study demonstrated the Brazilian's sparkling wines have a profile fruity and floral, with maturation notes.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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