Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

Wan, Junwen; Liu, Qian; Ma, Changzhong; Muhoza, Bertrand; Huang, Yaling; Sun, Min; Song, Shiqing; Ho, Chi‐Tang

doi:10.1016/j.foodres.2023.112581

Cited by 20 publications

(13 citation statements)

References 44 publications

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“…However, the concentration of odorants might not always reflect their contribution to the overall aroma. To accurately assess their aroma contribution, it was necessary to consider their odor thresholds [ 14 ]. The odor thresholds for these compounds were measured in the matrix of F. filiformis ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…However, current research on OAVs exhibits certain limitations, particularly with regard to odor thresholds [ 11 , 12 , 13 ]. Most odor thresholds for aroma compounds were obtained from literature searches, resulting in inaccurate overall aroma profiles due to a lack of knowledge on the aroma contribution of some odorants (not available in the literature) [ 14 ]. Accurately measuring the threshold of key aroma compounds could help obtain richer and more complete aroma profiles.…”

Section: Introductionmentioning

confidence: 99%

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Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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“…The formation of dimers can be attributed to higher proton affinity or higher concentration, and its presence allows for more accurate and rapid characterization of compounds. [ 20 ] The results are presented in Table S2, Supporting Information.…”

Section: Resultsmentioning

confidence: 99%

“…[17] GC-IMS has been successfully applied to analyze VOCs in olive oil, fish oil, and beef. [18][19][20] However, GC-IMS is not able to accurately quantify VOCs, and standard reference databases are not available to provide details of the detected substances. Gas chromatography-mass spectrometry (GC-MS) is widely used in food analysis on account of the fact that it combines the high separation capacity of gas chromatography and the substance identification of mass spectrometry.…”

Section: Introductionmentioning

confidence: 99%

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Han

Wan

et al. 2023

Euro J Lipid Sci & Tech

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Hotpot is a distinctive dish of East Asian cuisine, especially in China. Herein, headspace-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, and sensory evaluation are applied to compare the volatile organic compounds (VOCs) of four types of hotpot seasoning oils (HSOs) and establish their characteristic fingerprints. A total of 203 VOCs are detected by gas chromatography-mass spectrometry (GC-MS). Among them, linalool, anethole, and estragole contribute to the overall aroma of all four HSOs (relative odor activity value ≥ 0.1). Gas chromatography-ion mobility spectrometry (GC-IMS) results reveal that 77 VOCs are identified, comprising 19 terpenoids, 18 aldehydes, 14 alcohols, 13 esters, 6 ketones, 3 acids, 2 furans, 1 pyrazine, and 1 sulfide. Meanwhile, principal component analysis demonstrates that GC-IMS is an important tool for the rapid classification of hotpot seasonings. Finally, the sensory evaluation team concludes that the horse fat hotpot seasoning has promising development prospects. This study validates the applicability of GC-IMS and GC-MS for distinguishing VOCs in hotpots, and the findings provide a theoretical basis for flavor differentiation in HSOs. Practical Applications: Horse oil is significantly lower in cholesterol than butter, and thus possesses potential benefits for human health. This study provides a basis to produce horse oil hotpots and a reference for identifying the VOCs in HSOs.

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“…1-Octen-3-ol is produced via the oxidative decomposition of arachidonic acid, and it is a typical flavoring substance for aquatic products that exhibits mushroom and earthy aromas. Phenylethanol is a common characteristic flavoring substance for fermented products with a rose aroma, and it assists in the formation of product flavor [17,29].…”

Section: Gc-ms Analysismentioning

confidence: 99%

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Chen,

Yang,

Liu

et al. 2023

Preprint

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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

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Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

Cited by 20 publications

References 44 publications

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

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