HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

Floral fragrance is one of the most important characteristics of ornamental plants and plays a pivotal role in plant lifespan such as pollinator attraction, pest repelling, and protection against abiotic and biotic stresses. However, the precise determination of floral fragrance is limited. In the present study, the floral volatile compounds of six Hedychium accessions exhibiting from faint to highly fragrant were comparatively analyzed via gas chromatography–mass spectrometry (GC–MS) and Electronic nose (E-nose). A total of 42 volatile compounds were identified through GC–MS analysis, including monoterpenoids (18 compounds), sesquiterpenoids (12), benzenoids/phenylpropanoids (8), fatty acid derivatives (2), and others (2). In Hedychium coronarium ‘ZS’, H. forrestii ‘Gaoling’, H. ‘Jin’, H. ‘Caixia’, and H. ‘Zhaoxia’, monoterpenoids were abundant, while sesquiterpenoids were found in large quantities in H. coccineum ‘KMH’. Hierarchical clustering analysis (HCA) divided the 42 volatile compounds into four different groups (I, II, III, IV), and Spearman correlation analysis showed these compounds to have different degrees of correlation. The E-nose was able to group the different accessions in the principal component analysis (PCA) corresponding to scent intensity. Furthermore, the pattern-recognition findings confirmed that the E-nose data validated the GC–MS results. The partial least squares (PLS) analysis between floral volatile compounds and sensors suggested that specific sensors were highly sensitive to terpenoids. In short, the E-nose is proficient in discriminating Hedychium accessions of different volatile profiles in both quantitative and qualitative aspects, offering an accurate and rapid reference technique for future applications.

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Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽

10.3390/foods10010083 ◽

2021 ◽

Vol 10 (1) ◽

pp. 83

Author(s):

Dong Han ◽

Chun-Hui Zhang ◽

Marie-Laure Fauconnier

Keyword(s):

Mass Spectrometry ◽

Volatile Compounds ◽

Sensory Evaluation ◽

Solid Phase ◽

Principal Component ◽

Soy Sauce ◽

Gas Chromatography Mass Spectrometry ◽

Water Salt ◽

Volatile Profiles ◽

Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

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Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Journal of Sensors ◽

10.1155/2015/374013 ◽

2015 ◽

Vol 2015 ◽

pp. 1-14 ◽

Cited By ~ 8

Author(s):

Jinjie Zhou ◽

Tao Feng ◽

Ran Ye

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Electronic Nose ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Least Squares Regression ◽

Edible Fungi ◽

Volatile Analysis ◽

Chromatography Mass Spectrometry ◽

Volatile Profiles

Volatile profiles of eight mushrooms were characterized by gas chromatography-mass spectrometry and electronic nose analysis. Volatile compounds including 11 alcohols, 11 ketones, 15 aldehydes, 3 sulfur compounds and alkenes, 8 terpenes, 7 acid and esters, 5 heterocyclic compounds, 20 aromatic compounds, and 4 other compounds were identified. The overall aroma properties of the mushrooms were analyzed by the electronic nose. Results indicated that the e-nose sensors have the ability to accurately respond to different mushrooms with similar fingerprint chromatograms. The relationship between the GC-MS data and e-nose responses of different mushrooms was modeled by principal component analysis and partial least squares regression. This combination for the volatile analysis with chemometric methods can be applied to distinguish different mushrooms successfully. Furthermore, it is concluded that the volatile composition of commercial mushrooms could benefit a finger spectrum by e-nose to identify the species of edible fungi.

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

Foods ◽

10.3390/foods10061180 ◽

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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Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽

10.3390/molecules26092604 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2604

Author(s):

Zhulin Wang ◽

Rong Dou ◽

Ruili Yang ◽

Kun Cai ◽

Congfa Li ◽

...

Keyword(s):

Octanoic Acid ◽

Solid Phase ◽

Principal Component ◽

Hexanoic Acid ◽

Morinda Citrifolia ◽

Gas Chromatography Mass Spectrometry ◽

Aroma Characteristics ◽

Volatile Profiles ◽

The Difference ◽

Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0233 ◽

2020 ◽

Vol 16 (1-2) ◽

Author(s):

Hui Zhang ◽

Jing Peng ◽

Yu-ren Zhang ◽

Qiang Liu ◽

Lei-qing Pan ◽

...

Keyword(s):

Electronic Nose ◽

Lentinula Edodes ◽

Solid Phase ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Support Vector ◽

Drying Process ◽

Drying Time ◽

Discriminant Models ◽

Accuracy Rates

AbstractThis study aimed to investigate the potential of electronic nose (E-nose) to differentiate volatiles of shiitakes produced at different drying stages. Shiitakes at different drying time slots were categorized into four groups (fresh, early, middle and late stage) by sensory evaluation. E-nose was used to analyze the volatiles and compared with headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS/GC-MS). The principal component analysis results showed that shiitakes at each stage could be successfully discriminated by E-nose and HS/GC-MS. The differences in volatile organic compounds produced at each stage were mainly caused by sulfurs and alcohols, leading to apparent changes of sensors sensitive to sulfurs, alcohols and aromatic compounds. The discriminant models were established by partial least squares discriminant analysis and support vector machine classification, with accuracy rates of 91.25 % and 95.83 %, respectively. The results demonstrated the potential use of E-nose in classifying and monitoring shiitakes during drying process.

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Genome-wide investigation of WRKY transcription factors in sweet osmanthus and their potential regulation of aroma synthesis

Tree Physiology ◽

10.1093/treephys/tpz129 ◽

2019 ◽

Vol 40 (4) ◽

pp. 557-572 ◽

Cited By ~ 3

Author(s):

Wenjie Ding ◽

Qixia Ouyang ◽

Yuli Li ◽

Tingting Shi ◽

Ling Li ◽

...

Keyword(s):

Transcription Factors ◽

Volatile Compounds ◽

Floral Scent ◽

Expression Patterns ◽

Ornamental Plants ◽

Gas Chromatography Mass Spectrometry ◽

Wrky Transcription Factors ◽

Specific Expression ◽

Zinc Cluster ◽

Terpene Synthesis

Abstract WRKY transcription factors, one of the largest transcription factor families, play important roles in regulating the synthesis of secondary metabolites. In sweet osmanthus (Osmanthus fragrans), the monoterpenes have been demonstrated as the most important volatile compounds, and the W-box, which is the cognate binding site of WRKY transcription factors, could be identified in most of the terpene-synthesis-related genes’ promoters. However, the role of the WRKY family in terpene synthesis in sweet osmanthus has rarely been examined. In this study, 154 WRKY genes with conserved WRKY domain were identified and classified into three groups. The group II was further divided into five subgroups, and almost all members of IId contained a plant zinc cluster domain. Eight OfWRKYs (OfWRKY7/19/36/38/42/84/95/139) were screened from 20 OfWRKYs for their flower-specific expression patterns in different tissues. Simultaneously, the expression patterns of OfWRKYs and emission patterns of volatile compounds during the flowering process were determined and gas chromatography-mass spectrometry results showed that monoterpenes, such as linalool and ocimene, accounted for the highest proportion, contributing to the floral scent of sweet osmanthus in two cultivars. In addition, correlation analysis revealed the expression patterns of OfWRKYs (OfWRKY7/19/36/139) were each correlated with distinct monoterpenes (linalool, linalool derivatives, ocimene and ocimene derivatives). Subcellular localization analysis showed that p35S::GFP–OfWRKY7/38/95/139 were localized in the nucleus and OfWRKY139 had very strong transactivation activity. Collectively, the results indicated potential roles of OfWRKY139 and OfWRKYs with plant zinc cluster domain in regulating synthesis of aromatic compounds in sweet osmanthus, laying the foundation for use of OfWRKYs to improve the aroma of ornamental plants.

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Identification of Floral Scent Profiles in Bearded Irises

Molecules ◽

10.3390/molecules24091773 ◽

2019 ◽

Vol 24 (9) ◽

pp. 1773 ◽

Cited By ~ 4

Author(s):

Yuan Yuan ◽

Ye Sun ◽

Yanchun Zhao ◽

Chungui Liu ◽

Xiulan Chen ◽

...

Keyword(s):

Solid Phase ◽

Floral Scent ◽

Ornamental Plants ◽

Principal Component ◽

Hierarchical Cluster ◽

Gas Chromatography Mass Spectrometry ◽

Methyl Cinnamate ◽

Citronellyl Acetate ◽

Iris Germanica ◽

Scent Profile

Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded iris, including Iris. germanica, I. pumila and I. pallida were used to investigate the composition and relative contents of floral scent components by headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS). A total of 219 floral scent components were detected in blooming flowers. The scent profile varied significantly among and within the three investigated species. Principal component analysis (PCA) indicated that terpenes, alcohols and esters contributed the most to the floral scent components and 1-caryophyllene, linalool, citronellol, methyl cinnamate, β-cedrene, thujopsene, methyl myristate, linalyl acetate, isosafrole, nerol, geraniol were identified as the major components. In a hierarchical cluster analysis, twenty-seven accessions could be clustered into six different groups, most of which had representative scent components such as linalool, citronellyl acetate, thujopsene, citronellol, methyl cinnamate and 1-caryophyllene. Our findings provide a theoretical reference for floral scent evaluation and breeding of bearded irises.

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Volatile Compounds in Fruit Peels as Novel Biomarkers for the Identification of Four Citrus Species

Molecules ◽

10.3390/molecules24244550 ◽

2019 ◽

Vol 24 (24) ◽

pp. 4550

Author(s):

Haipeng Zhang ◽

Huan Wen ◽

Jiajing Chen ◽

Zhaoxin Peng ◽

Meiyan Shi ◽

...

Keyword(s):

Volatile Compounds ◽

Sweet Orange ◽

Citrus Fruit ◽

Principal Component ◽

Citrus Species ◽

Alternative Approach ◽

Novel Biomarkers ◽

Volatile Profiles ◽

Volatile Biomarkers

The aroma quality of citrus fruit is determined by volatile compounds, which bring about different notes to allow discrimination among different citrus species. However, the volatiles with various aromatic traits specific to different citrus species have not been identified. In this study, volatile profiles in the fruit peels of four citrus species collected from our previous studies were subjected to various analyses to mine volatile biomarkers. Principal component analysis results indicated that different citrus species could almost completely be separated. Thirty volatiles were identified as potential biomarkers in discriminating loose-skin mandarin, sweet orange, pomelo, and lemon, while 17 were identified as effective biomarkers in discriminating clementine mandarins from the other loose-skin mandarins and sweet oranges. Finally, 30 citrus germplasms were used to verify the classification based on β-elemene, valencene, nootkatone, and limettin as biomarkers. The accuracy values were 90.0%, 96.7%, 96.7%, and 100%, respectively. This research may provide a novel and effective alternative approach to identifying citrus genetic resources.

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