scholarly journals Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 25
Author(s):  
Xile Cheng ◽  
Hongyuan Ji ◽  
Xiang Cheng ◽  
Dongmei Wang ◽  
Tianshi Li ◽  
...  
Keyword(s):  
Functional Foods ◽  
Electronic Tongue ◽  
Gas Chromatography Mass Spectrometry ◽  
Processing Level ◽  
Sample Classification ◽  
Headspace Gas ◽  
Potential Applicability ◽  
Volatile Profiles ◽  
Pharmaceutical Industries

The importance of monitoring key aroma compounds as food characteristics to solve sample classification and authentication is increasing. The rhizome of Polygonatum sibiricum (PR, Huangjing in Chinese) has great potential to serve as an ingredient of functional foods owing to its tonic effect and flavor properties. In this study, we aimed to characterize and classify PR samples obtained from different processing levels through their volatile profiles and flavor properties by using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry. Nine flavor indicators (four odor indicators and five taste indicators) had a strong influence on the classification ability, and a total of 54 volatile compounds were identified in all samples. The traditional Chinese processing method significantly decreased the contents of aldehydes and alkanes, while more ketones, nitrogen heterocycles, alcohols, terpenoids, sulfides, and furans/pyrans were generated in the processing cycle. The results confirmed the potential applicability of volatile profiles and flavor properties for classification of PR samples, and this study provided new insights for determining the processing level in food and pharmaceutical industries based on samples with specific flavor characteristics.

scholarly journals Rapid and sensitive analysis of benzyl isothiocyanate in peel, pulp, and seeds of Carica papaya Linn. by headspace gas chromatography-mass spectrometry

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Yinzheng Ma ◽  
Yingying Wen ◽  
Jinping Chen ◽  
Yunxia Zhang ◽  
Haiying Zhang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Carica Papaya ◽  
Orthogonal Design ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Gas Chromatography ◽  
Benzyl Isothiocyanate ◽  
Chromatography Mass Spectrometry ◽  
Headspace Gas

AbstractA rapid and sensitive headspace gas chromatography-mass spectrometry (HS-GC–MS) method was established for the determination of benzyl isothiocyanate (BITC) in the peel, pulp, and seeds of Carica papaya Linn. Tween 80 solution with a concentration of 0.002% (w/v) was chosen as a headspace medium for solving the poor solubility of BITC in water without using organic solvents and ensuring high headspace efficiencies. Extraction parameters had been evaluated and optimized by using an orthogonal design with an OA9(34) table. Optimal headspace conditions were obtained when vials were equilibrated at 80 °C for 20 min at a stirring speed of 375 rpm. The calibration curve obtained by using GC–MS was linear in a concentration range of 10–320 ng/mL. The recoveries of peel, pulp, and seeds ranged from 97.3 to 100.6% with RSDs less than 3.0%. The method is simple, rapid, sensitive, and environmentally friendly. It is suitable for analyzing BITC in papaya fruit and is expected to have important application potential in the extraction of water-insoluble volatile components in foods, plants, medicines, and other samples.

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