Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

Wang, Fang; Gao, Yaqin; Wang, Hongbo; Xi, Bin; He, Xiaona; Yang, Xiaohong; Li, Weihong

doi:10.1016/j.meatsci.2021.108449

Cited by 123 publications

(84 citation statements)

References 51 publications

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“…4 . However, a single VFC with high concentration can form multiple signals presenting as dimer or polymer as a result of the adducts formation between neutral molecules and reactants ions [12] . Besides, the VFC who has higher proton affinity than that of water is also easily to form dimer or polymer [12] .…”

Section: Resultsmentioning

confidence: 99%

“…However, a single VFC with high concentration can form multiple signals presenting as dimer or polymer as a result of the adducts formation between neutral molecules and reactants ions [12] . Besides, the VFC who has higher proton affinity than that of water is also easily to form dimer or polymer [12] . In present study, 10 dimers were recognized including nonanal, 1-octanol, benzaldehyde, heptanal, styrene, 2-heptanone, acetoin, pentanal, 3-methylbutanal and ethyl acetate.…”

Section: Resultsmentioning

confidence: 99%

“…For example, by using GC-IMS, Arroyo-Manzanares et al [11] successfully differentiated the Iberian hams originated from acorn-fed and feed-fed systems by analyzing different flavor fingerprints for avoiding labelling fraud. With the assistance of GC-IMS, Wang et al [12] compared the flavor compounds and established the flavor fingerprints of different ages (2, 6 and 12 months) of Jingyuan lamb meat. However, no studies have investigated the change of flavor profile of unsmoked bacon after ultrasound treatment with employing GC-IMS.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…Many researchers use different methods of fingerprint to confirm the authenticity of food [7]. Researchers of [8] used gas chromatography coupled to an ion mobility spectrometry (GC-IMS) to analyze the fingerprint of volatile compounds in lamb samples. The use of chemometry made it possible to distinguish the age of lamb.…”

Section: Introductionmentioning

confidence: 99%

Chromatographic fingerprint application possibilities in food authentication

Górska‐Horczyczak

Zalewska

Wierzbicka

2022

Eur Food Res Technol

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The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.

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“…In terms of the analyses of flavor compounds in such foods, current analytical techniques, such as gas chromatography (GC) and GC-mass spectrometry (MS), require solid-phase microextraction (SPME) and/or post-treatments [ 4 , 5 ]. By contrast, headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS) requires no pretreatment, as the solid, liquid, or headspace gas samples are injected directly [ 6 , 7 ]. This method also displays a particularly high sensitivity (at the ppb level) [ 8 , 9 ] and fast detection [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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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.

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Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

Cited by 123 publications

References 51 publications

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Chromatographic fingerprint application possibilities in food authentication

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

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