Aroma components of tobacco powder from different producing areas based on gas chromatography ion mobility spectrometry

2021 ◽  
Vol 19 (1) ◽  
pp. 442-450
Author(s):  
Guangjiong Qin ◽  
Guojie Zhao ◽  
Canbin Ouyang ◽  
Jialei Liu
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Phenylacetic Acid ◽  
Principal Component ◽  
Pentanoic Acid ◽  
Mobility Spectrum ◽  
Production Areas ◽  
Aroma Components

Abstract Gas chromatography-ion mobility spectrum (GC-IMS) is used to analyze and compare the differences in aroma among different tobacco samples. The aroma substances in tobacco samples in Jilin Changchun are the richest, while those in Guangdong Nanxiong are the lowest. The concentrations of aroma substances such as decanal, 1-hydroxy-2-propanone, and 2-methylbutanol were the highest in Guangdong Nanxiong of the three. The concentration of 1-hexanol, cyclohexanone, pentanoic acid, and other aroma substances in Fujian Nanping was high. The concentration of 2-acetylfuran, 2-octanol, isopentanol, 3-methylvaleric acid, phenylacetic acid, and other aroma substances in Changchun area of Jilin Province was low. Through principal component analysis and similarity research, both tobaccos can be distinguished by their production areas and grades from the same.

scholarly journals Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2917
Author(s):  
Tengfei Zhao ◽  
Soottawat Benjakul ◽  
Chiara Sanmartin ◽  
Xiaoguo Ying ◽  
Lukai Ma ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Principal Component ◽  
Large Yellow Croaker ◽  
Headspace Gas Chromatography ◽  
Fish Meat ◽  
Flavor Components ◽  
Headspace Gas

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

scholarly journals 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 ◽  
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.

scholarly journals Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3053 ◽  
Author(s):  
Xiao Hu ◽  
Rongrong Wang ◽  
Jiajing Guo ◽  
Keda Ge ◽  
Gaoyang Li ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Principal Component ◽  
Volatile Components ◽  
Headspace Gas Chromatography ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Headspace Gas

The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air drying kumquats (VS-ADKs), and atmospheric pressure sugaring osmosis combined with hot-air drying kumquats (AS-ADKs) were established using 3D topographic plots. From the fingerprints, 40 signal peaks for 22 compounds were confirmed and quantified in all types of kumquats, namely, two terpenes, four esters, seven aldehydes, three ketones, and six alcohols. 3-Pentanone was identified as the major component of FKs; followed by 1-hexanol and the Z-3-hexen-1-ol dimer. The hexanal dimer, 2-hexen-1-ol, and the ethyl acetate dimer were the major markers of VS-ADKs. Benzaldehyde and furfurol were the prominent constituent parts of AS-ADKs. Compared with that in FKs, the pentanal and dimethyl ketone contents of VS-ADKs and AS-ADKs exhibited a dramatic increase (p < 0.05). By contrast, the change in ethanol dimer tended to decrease (p < 0.05). Principal component analysis (PCA) clearly showed that the samples, which were distributed in a separate space could be well-distinguished. Furthermore, the similarity of different processed kumquats and their corresponding volatile components was demonstrated via heat map clustering analysis. The results confirmed the potential of HS–GC–IMS-based approaches to evaluate processed kumquats with various volatile profiles.

scholarly journals Gas Chromatography-Ion Mobility Spectrometry Detection of Odor Fingerprint as Markers of Rapeseed Oil Refined Grade

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Tong Chen ◽  
Xingpu Qi ◽  
Mingjie Chen ◽  
Bin Chen
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Rapeseed Oil ◽  
Nearest Neighbor ◽  
Principal Component ◽  
Relevant Information ◽  
Internal Quality ◽  
Discriminant Model ◽  
Principal Component Analysis Algorithm

In this work, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile organic compound changes of rapeseed oil with different refined grades, the odor fingerprints of refined rapeseed oil were constructed, and a nonlinear model was built to realize rapid and accurate discrimination of rapeseed oil with different refined grades. 124 rapeseed oil samples with different refined grades were collected and analyzed by GC-IMS and chemometric tools, and 34 characteristic peaks were selected by the colorized difference method as variables to characterize the internal quality in rapeseed oil of different refined grades. The principal component analysis algorithm was used to further reduce dimensionality and extract the most relevant information. The k-nearest neighbor algorithm was applied to build a discriminant model. All the samples were recognized accurately without errors, and the results show the potential of this method to discriminate different refined grades of vegetable oil.

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