Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS

Rong, Yuting; Xie, Jinlong; Yuan, Haibo; Wang, Lilei; Liu, Fuqiao; Deng, Yuliang; Jiang, Yongwen; Yang, Yanqin

doi:10.1016/j.fochx.2023.100693

Cited by 31 publications

(8 citation statements)

References 37 publications

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“…4 , the fingerprint can be divided into five regions, A, B, C, D and E. The volatile components in region A had the highest concentration in CK, and consisted mainly of 10 compounds, such as 5-methylfuran-2(3H)-one, 2-methylpentanal, β-pinene and methyl propionate. Among these, β-pinene and methyl propionate were obtained from a yeast-patchouli compound deodorant solution; both of these compounds have floral and fruity aromas( Rong et al, 2023 ). The B-zone volatiles had the highest concentration in DF; these volatiles consisted of methyl acetate, 2-methylpropanal, 2-propanol and 2,3-dimethylpyrazine.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Yang,

Chen,

Liu

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Yang,

Chen,

Liu

et al. 2024

Food Chemistry: X

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“…The carrier gas flow rate was set to 150 mL/min and the GC inlet temperature was maintained at 65 • C. Cyclohexanone C4-C9 was used as the external standard to determine the retention indices (RIs) of the volatile compounds. By matching the retention times (Rts) and RI values to those of authenticated standards in the database, the tentative identification and semi-quantification of the VOCs present in the samples were achieved [25]. Fingerprint patterns were obtained using the software that came with the instrument.…”

Section: Volatile Organic Compounds (Vocs) Analyzed Using Gc-imsmentioning

confidence: 99%

Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production

Fan,

Yang,

et al. 2024

Foods

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Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

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“…The shift in the content of these VOCs resulted in a change in the classification of the yellow horn seed oil produced at 120-170 • C. Variable importance in projection (VIP) describes the overall contribution of each variable to the model. Therefore, VIP served as a means to evaluate the strength and explanatory power of individual variables with respect to classification and discrimination [38]. In this study, a screening criterion of VIP > 1 was employed to identify compounds that significantly contributed to the sample classification results.…”

Section: Multivariate Statistical Analysismentioning

confidence: 99%

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

Gao,

Liu,

Zheng

et al. 2023

Foods

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Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.

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Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS

Cited by 31 publications

References 37 publications

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

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