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

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.

scholarly journals Electronic nose based on nanoweights, expectation and reality

2017 ◽  
Vol 89 (10) ◽  
pp. 1587-1601 ◽  
Author(s):  
Tatyana Anatolievna Kuchmenko
Keyword(s):  
Electronic Nose ◽  
Raw Materials ◽  
Visual Image ◽  
Quantitative Information ◽  
Volatile Components ◽  
Integral Image ◽  
Standard Samples ◽  
Wine Quality ◽  
Electronic Noses ◽  
Complicated Task

AbstractOne of the topical approaches in analysis – outside the framework of traditional ones – is the formation of an integral “image” of the object. There are several approaches to solving the issue of obtaining as much information about the sample by a certain portion of its properties or its composition as possible. The first approach is forming a visual image (diagram) of several different properties of the analyzed sample, for example, the content of certain metals, acids, volatile components and some other indicators of wine quality. The consolidated image of a sample enables us to distinguish samples identical or similar in the selected properties from crucially different ones, even in case of an acceptable change of each indicator. Or else, using the consolidated image one can evaluate the direction of an image shift of a certain sample compared to the set of standard samples. The analysis of the geometry of the sample image by diverse indicators affords ground for assumption of the reasons for this deviation, as well as identification of falsification, or even solution of a more complicated task: detecting the area of growth of raw materials. The second approach is close to the first one in terms of methodology, but it digitizes properties using detectors and presents this as an image (“visual print” of response) of signals of these detectors on some components of the sample (presence, content). The feature of this approach is the use of a detector system that is non-selective and cross-sensitive to certain sample components. These sample images are produced using a system of “electronic nose”. “Visual prints” of array signals of different character sensors contain qualitative and quantitative information about the part of the analyzed sample which is sorbed by sensors. Despite the uncertainty of this information, “electronic noses” of piezoelectric type are widely used in the analysis of samples with complex varying composition.

scholarly journals Electronic Nose, Tongue and Eye: Their Usefulness for the Food Industry

Revista Vitae ◽  
2020 ◽  
Vol 27 (3) ◽  
Author(s):  
Roberto Ordoñez-Araque ◽  
Johnny Rodríguez-Villacres ◽  
Julio Urresto-Villegas
Keyword(s):  
Mechanism Of Action ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Food Industry ◽  
Sensory Characteristics ◽  
Inclusion Criteria ◽  
Food Industries ◽  
Different Types ◽  
The Future ◽  
Main Components

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

scholarly journals STUDY OF THE KINETICS OF HYDRATION STRUCTURING AND THE PROPERTIES OF LIME-BELITIC BINDERS BASED OF MARL

Vestnik MGSU ◽  
2016 ◽  
pp. 62-68
Author(s):  
Aleksey Dmitrievich Zhukov ◽  
Marat Orynbaevich Asamatdinov ◽  
Bakhtiyar Chimbergenovich Nurymbetov ◽  
Sharibay Nauryzbaevich Turemuratov
Keyword(s):  
Chemical Composition ◽  
Low Temperature ◽  
Physicochemical Properties ◽  
Calcium Oxide ◽  
Raw Materials ◽  
High Strength ◽  
Dicalcium Silicate ◽  
Different Types ◽  
Materials Used ◽  
Kinetics Of

Lime-belite binder is obtained by low-temperature firing of natural marl, marling or sanding limestone and artificial lime-silica mixtures. The binder with calcium oxide also contains significant amounts of dicalcium silicate and some others materials, the composition and quantity of which depend on the chemical composition and firing temperature of the raw materials used. The authors investigated the kinetics of hydration structures and physicochemical properties of lime-based binders on the basis of belitic marl from Akburly and Porlytau. The formation of resistance is associated not only with the formation of the system of different types of structures - coagulation and crystallization, with the transition of the first to the second, but also with the different stages of formation of crystal structures. The possibility of using lime-belitic binders for the preparation of high-strength products of autoclave hardening is proved. The autoclaved binders used in the manufacture of sand-lime products are prepared with the use of mixtures consisting of 60...70 % lime-belite binder and 30...40 % ground quartz sand.

scholarly journals Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 260-265
Author(s):  
S. Mudalal ◽  
N. Abu-Khalaf
Keyword(s):  
Electronic Nose ◽  
Sensory Analysis ◽  
Multivariate Data Analysis ◽  
Principal Component ◽  
Colour Index ◽  
Functional Ingredients ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Different Types ◽  
Drying Technology

Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA). Moreover, there were clear differences in the colour index (L*a*b*) between groups. Freeze-dried oregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensory analysis showed that there were clear differences between solar and freeze-dried oregano. In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs. 7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75, p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme, respectively. In conclusion, e-nose and chromameter were effective tools to discriminate between different types of dried oregano

scholarly journals Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2676
Author(s):  
Yujun Xu ◽  
Dequan Zhang ◽  
Ruixia Chen ◽  
Xiaoyue Yang ◽  
Huan Liu ◽  
...  
Keyword(s):  
Nitrogen Oxides ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Comprehensive Evaluation ◽  
Electronic Tongue ◽  
Organic Sulfur ◽  
Meat Processing ◽  
Environmental Friendly

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.

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

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Kangyi Zhang ◽  
Can Zhang ◽  
Haining Zhuang ◽  
Yue Liu ◽  
Tao Feng ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Volatile Component ◽  
Venn Diagram ◽  
Volatile Components ◽  
Practical Applications ◽  
New Strategy ◽  
Bitter Almond ◽  
The Difference

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.

Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
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.

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

Processes ◽  
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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