Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances of peas. The cluster analysis of the heat map conducted towards the differences of volatile components in peas under different treatments; the results indicated that peas could be mainly divided into four groups, which was consistent with the above conclusion of GC-IMS. Eight sensory descriptors were used to evaluate the aroma notes: sweet flowers, fat fragrance, waxy aldehydes, mushroom hay, roasted potato with nuts, vegetable-like bean, spicy dry tar, and bitter almond from the sensory analysis, and the sensory analysis also showed good agreement with the results of GC-IMS and GC-MS. The results indicated that the volatile compounds of peas under different treatments could be visualized and identified quickly via GC-IMS, and the samples could be clearly classified based on the difference of volatile compounds. Practical Application. In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, the Venn diagram with OAV, was used to identify the key-aroma of products. Finally, a rapid method is established to classify products by GC-IMS. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technology towards different cereals.

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Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis

Journal of Chemistry ◽

10.1155/2017/3213492 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Meigui Huang ◽

Yulin Li ◽

Ping Zhan ◽

Ping Liu ◽

Honglei Tian ◽

...

Keyword(s):

Cluster Analysis ◽

Discriminant Analysis ◽

Least Squares ◽

Volatile Compounds ◽

Partial Least Squares ◽

Hierarchical Cluster Analysis ◽

Solid Phase ◽

Hierarchical Cluster ◽

Sensory Attributes ◽

Volatile Components

The aroma compositions, sensory attributes, and their correlations of various traditional Chinese sweet fermented flour pastes (SFFPs) were investigated. SFFPs, including LEEJ, LEEH, and XH6, showed high overall acceptance scores of 8.00, 8.21, and 7.50, respectively. Ninety-six volatile compounds were detected using solid-phase microextraction gas chromatography mass spectrometry. Hierarchical cluster analysis grouped SFFPs into three clusters according to their concentrations and compositions of volatile components. Partial least squares-discriminant analysis showed that volatile compounds, including ethyl phenylacetate, 5-methyl furfural, amyl cinnamal, ethyl myristate, decyl aldehyde, 1-phenylethyl acetate, 1-octen-3-ol, 3-buten-2-ol, butanoic acid, and caproaldehyde, were highly negatively correlated with saltiness, sourness, and bitterness, while they were positively correlated with sweetness, umami, richness, and acceptance. The obvious correlation between flavor profiles and sensory attributes could help online monitoring of SFFPs’ flavor quality during production.

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Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0185 ◽

2022 ◽

Vol 0 (0) ◽

Author(s):

Lei Wang ◽

Ke Yang ◽

Liu Liu

Keyword(s):

Physicochemical Properties ◽

Volatile Compounds ◽

Electronic Nose ◽

Sensory Analysis ◽

Raw Materials ◽

Electronic Tongue ◽

Volatile Components ◽

Red Rice ◽

Different Types ◽

Fermented Grains

Abstract Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains.

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Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products

BioResources ◽

10.15376/biores.15.4.9180-9196 ◽

2020 ◽

Vol 15 (4) ◽

pp. 9180-9196

Author(s):

Zhihong Wang ◽

Mijun Peng ◽

Zhigang She ◽

Minglong Zhang ◽

Qiuling Yang

Keyword(s):

Principal Component Analysis ◽

Gas Chromatography ◽

Volatile Compounds ◽

Ion Mobility ◽

Principal Component ◽

Volatile Components ◽

Eucommia Ulmoides ◽

Edible Fungi ◽

Fermentation Products ◽

The Difference

Data obtained with gas chromatography coupled with ion mobility spectrometry (GC-IMS) was explored to investigate the characteristics of volatile compounds from edible fungus, from Eucommia ulmoides Oliv. leaves (EUl) that served as growth medium, and from their fermentation products. A total of 162 signal peaks were found, of which 68 compounds were identified, including alcohols, aldehydes, ketones, acids, and esters. There were differences in the volatile constituents of the edible fungi. EUl also contained special volatile components. The volatile components in the fermentation product were different compared to the raw material, and the difference in composition and content of the characteristic compounds was also obvious. The best classification performance was obtained by principal component analysis (PCA) based on the signal intensity of the characteristic volatile compounds. The results clearly showed that the samples (edible fungi, EUl and fermentation products) in a relatively independent space would be well distinguished. This further illustrated that the composition and content of volatile components of EUl could be changed by different microbial strains through biofermentation technology. Combining the signal intensity of the flavor substance, the difference was also clearly observed. This result suggested that the flavor compounds fingerprint could be established by GC-IMS and PCA.

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Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽

10.21273/hortsci.25.5.556 ◽

1990 ◽

Vol 25 (5) ◽

pp. 556-559 ◽

Cited By ~ 19

Author(s):

Fredy Van Wassenhove ◽

Patrick Dirinck ◽

Georges Vulsteke ◽

Niceas Schamp

Keyword(s):

Volatile Compounds ◽

Chromatographic Method ◽

Apium Graveolens ◽

Volatile Components ◽

Two Dimensional ◽

Qualitative Composition ◽

Volatile Composition ◽

Wide Range ◽

Gas Chromatographic Method ◽

Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽

10.3390/pr8081000 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1000

Author(s):

Anamaria Călugăr ◽

Teodora Emilia Coldea ◽

Carmen Rodica Pop ◽

Tiberia Ioana Pop ◽

Anca Cristina Babeș ◽

...

Keyword(s):

Volatile Compounds ◽

Ageing Time ◽

Extraction Process ◽

White Wine ◽

Economic Benefits ◽

Volatile Components ◽

Least Squares Regression ◽

Oak Chips ◽

Level Method ◽

Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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A Dynamic Distance Measure of Picture Fuzzy Sets and Its Application

Symmetry ◽

10.3390/sym13030436 ◽

2021 ◽

Vol 13 (3) ◽

pp. 436

Author(s):

Ruirui Zhao ◽

Minxia Luo ◽

Shenggang Li

Keyword(s):

Fuzzy Sets ◽

Distance Measure ◽

Distance Measures ◽

Numerical Comparison ◽

Mathematical Tool ◽

Practical Applications ◽

Fuzzy Point ◽

Point Operator ◽

The Difference ◽

Picture Fuzzy Sets

Picture fuzzy sets, which are the extension of intuitionistic fuzzy sets, can deal with inconsistent information better in practical applications. A distance measure is an important mathematical tool to calculate the difference degree between picture fuzzy sets. Although some distance measures of picture fuzzy sets have been constructed, there are some unreasonable and counterintuitive cases. The main reason is that the existing distance measures do not or seldom consider the refusal degree of picture fuzzy sets. In order to solve these unreasonable and counterintuitive cases, in this paper, we propose a dynamic distance measure of picture fuzzy sets based on a picture fuzzy point operator. Through a numerical comparison and multi-criteria decision-making problems, we show that the proposed distance measure is reasonable and effective.

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Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽

10.3390/foods_2020-07629 ◽

2020 ◽

Vol 70 (1) ◽

pp. 75

Author(s):

Alexandra Nanou ◽

Athanasios Mallouchos ◽

Efstathios Z. Panagou

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Acid Ethyl Ester ◽

Volatile Components ◽

Propanoic Acid ◽

Qualitative Composition ◽

Organoleptic Characteristics ◽

Increasing Trend ◽

Volatile Profiles ◽

Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

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A ΔSOC-based equalization strategy applied to industry

International Journal of Low-Carbon Technologies ◽

10.1093/ijlct/ctaa095 ◽

2020 ◽

Author(s):

Maonan Wang ◽

Chun Chang ◽

Feng Ji

Keyword(s):

Open Circuit ◽

Battery Pack ◽

Battery Management System ◽

Battery Management ◽

Battery Cell ◽

New Strategy ◽

The Difference ◽

Relative Errors ◽

The Relationship ◽

Battery Cells

Abstract The voltage-based equalization strategy is widely used in the industry because the voltage (U) of the battery cell is very easy to obtain, but it is difficult to provide an accurate parameter for the battery management system (BMS). This study proposes a new equalization strategy, which is based on the difference between the state of charge (SOC) of any two battery cells in the battery pack, that is, a ΔSOC-based equalization strategy. The new strategy is not only as simple as the voltage-based equalization strategy, but it can also provide an accurate parameter for the BMS. Simply put, using the relationship between the open circuit voltage and the SOC of the battery pack, the proposed strategy can convert the difference between the voltage of the battery cells into ΔSOC, which renders a good performance. Additionally, the required parameters are all from the BMS, and no additional calculation is required, which makes the strategy as simple as the voltage-based balancing strategy. The four experiments show that the relative errors of ΔSOC estimated by the ΔSOC-based equalization strategy are 0.37%, 0.39%, 0.1% and 0.17%, and thereby demonstrate that the ΔSOC-based equalization strategy proposed in this study shows promise in replacing the voltage-based equalization strategy within the industry to obtain better performance.

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Role of mall attractiveness in shaping fashion shopping orientation of apparel shoppers: a segmentation approach

Research Journal of Textile and Apparel ◽

10.1108/rjta-05-2021-0063 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Ajay Kumar ◽

Anil Kumar Kashyap

Keyword(s):

Cluster Analysis ◽

Design Methodology ◽

Economic Value ◽

Variety Seeking ◽

Content Type ◽

Shopping Orientation ◽

Intercept Survey ◽

Segmentation Approach ◽

The Difference

Purpose The purpose of this study is to identify distinct segments of apparel shoppers based on their fashion shopping orientation. The difference among the segments based on mall attractive dimension is also examined. Design/methodology/approach The data were collected through mall intercept survey from the mall shoppers. Samples of 375 respondents are used for data analysis purpose. Exploratory factor analysis is used to extract the factors of fashion shopping orientation and mall attractive dimensions while K-means cluster analysis is applied to identify the segments. Findings This study resulted in three factors of fashion orientation of apparel shoppers, i.e. fashion involvement, variety seeking and economic value, and four factors of mall attractive dimensions: convenience, entertainment, atmosphere and architecture design. Based on these factors, this study came out with three distinct segments of fashion shoppers: pragmatic shoppers, variety seeking shoppers and highly fashioned shoppers. These three segments are attracted towards the mall dimension differently. Originality/value This paper presents the three distinct profiles of fashion shoppers based on their fashion shopping orientation and mall attractive dimensions. The findings of this study may help retailers and mall developers to target mall visitors appropriately.

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Tunable Adhesion of a Bio-Inspired Micropillar Arrayed Surface Actuated by a Magnetic Field

Journal of Applied Mechanics ◽

10.1115/1.4041550 ◽

2018 ◽

Vol 86 (1) ◽

Cited By ~ 4

Author(s):

Xingji Li ◽

Zhilong Peng ◽

Yazheng Yang ◽

Shaohua Chen

Keyword(s):

Magnetic Field ◽

Applied Magnetic Field ◽

Magnetic Particles ◽

Rotation Angle ◽

Adhesion Force ◽

Practical Applications ◽

Section Shape ◽

Theoretical Predictions ◽

Large Elastic Deformation ◽

The Difference

Bio-inspired functional surfaces attract many research interests due to the promising applications. In this paper, tunable adhesion of a bio-inspired micropillar arrayed surface actuated by a magnetic field is investigated theoretically in order to disclose the mechanical mechanism of changeable adhesion and the influencing factors. Each polydimethylsiloxane (PDMS) micropillar reinforced by uniformly distributed magnetic particles is assumed to be a cantilever beam. The beam's large elastic deformation is obtained under an externally magnetic field. Specially, the rotation angle of the pillar's end is predicted, which shows an essential effect on the changeable adhesion of the micropillar arrayed surface. The larger the strength of the applied magnetic field, the larger the rotation angle of the pillar's end will be, yielding a decreasing adhesion force of the micropillar arrayed surface. The difference of adhesion force tuned by the applied magnetic field can be a few orders of magnitude, which leads to controllable adhesion of such a micropillar arrayed surface. Influences of each pillar's cross section shape, size, intervals between neighboring pillars, and the distribution pattern on the adhesion force are further analyzed. The theoretical predictions are qualitatively well consistent with the experimental measurements. The present theoretical results should be helpful not only for the understanding of mechanical mechanism of tunable adhesion of micropillar arrayed surface under a magnetic field but also for further precise and optimal design of such an adhesion-controllable bio-inspired surface in future practical applications.

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