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 Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 6941-6959
Author(s):  
Zhihong Wang ◽  
Mijun Peng ◽  
Zhigang She ◽  
Yu Qiu ◽  
Qiuling Yang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Signal Intensity ◽  
Volatile Components ◽  
Eucommia Ulmoides ◽  
Headspace Gas Chromatography ◽  
Edible Fungi ◽  
Fermentation Products ◽  
Headspace Gas

The flavor fingerprint of Eucommia ulmoides Oliv. bark (EUb) and its fermentation product were investigated, and volatile compounds were analyzed using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with partial least squares discrimination analysis (PLS-DA). A total of 71 peaks were identified, of which 51 target compounds were characterized, including alcohols, aldehydes, acids, and esters. The gallery plot contained 186 signal peaks. The results indicate there were significant differences in the volatile constituents of the three edible fungi. Furthermore, EUb also had its own unique composition of volatile components, and after fermentation with different edible fungi, the volatile components in the product changed significantly compared to the raw materials. A PLS-DA was performed based on the signal intensity of the target volatile compounds obtained; the results clearly showed that the samples (edible fungi, EUb, and different fermentation products) in a relatively independent space were well distinguished. This further illustrated that the composition and content of volatile components from EUb were significantly changed by microorganisms through bio-fermentation. Combining the signal intensity of the flavor substance, the difference between the different fermentation products was also clearly observed, and the flavor compound’s fingerprint was established by HS-GC-IMS and PLS-DA methods.

scholarly journals Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 531
Author(s):  
Mengqi Li ◽  
Hanting Du ◽  
Songyi Lin
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Principal Component ◽  
Rapid Identification ◽  
Tricholoma Matsutake ◽  
Headspace Gas Chromatography ◽  
Processing Conditions ◽  
Edible Fungi ◽  
Change Mechanism ◽  
Headspace Gas

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of T. matsutake samples were shown in topographic plots and fingerprints. The heating temperatures were more important than the heating times in affecting the volatile compounds. Moreover, changes to the main volatile compounds in T. matsutake under different processing conditions were based on the thermal decomposition and a series of chemical reactions of C8 compounds. Principal component analysis (PCA) results showed that samples under different processing conditions could be effectively distinguished. Hence, the combination of HS-GC-IMS and PCA can identify and classify the volatile compounds of T. matsutake quickly and sensitively. This study provides a new supplementary analytical method for the rapid identification of T. matsutake. The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.

scholarly journals Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

2007 ◽  
Vol 146 (3) ◽  
pp. 325-332 ◽  
Author(s):  
M. VILANOVA ◽  
S. CORTÉS ◽  
J. L. SANTIAGO ◽  
C. MARTÍNEZ ◽  
E. FERNÁNDEZ
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Principal Component ◽  
Red Wines ◽  
Ionization Detector ◽  
Good Separation ◽  
Flame Ionization ◽  
Hydrolysis Of

SUMMARYThe free volatile compounds of two successive vintages of cv. Caiño Tinto, Caiño Bravo and Caiño Longo red wines, together with the volatile compounds released after the enzymatic hydrolysis of their glycosidically bound forms, were identified and quantified by gas chromatography using a flame ionization detector (GC/FID). All these wines possessed the same free volatile compounds; Caiño Longo wines showed the highest concentrations and Caiño Tinto wines the lowest. In all cases, the release of the bound forms of these compounds may contribute to the final aroma, from both a qualitative standpoint (with the appearance of free 4-terpineol, nerol and geraniol) and quantitative standpoint (notable increases were recorded for most of the compounds detected). The principal component analysis (PCA) showed a good separation of the different wine cultivars and vintages. Caiño Tinto wines were more homogeneous between vintages than the others.

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 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.

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 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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