Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS

Li, Chao; Wan, Huiying; Wu, Xinlong; Yin, Jiaxin; Zhu, Limin; Chen, Hanjiang; Song, Xinbo; Han, Lifeng; Yang, Wenzhi; Yu, Heshui; Li, Zheng

doi:10.3390/molecules27144393

Cited by 13 publications

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…38 It is capable of distinguishing two or more groups and can model multiple classes. 49 In this study, 51 volatile flavor compounds were analyzed using OPLS-DA, with the different origins of the samples as independent variables. The observed variables were divided into different groups to statistically analyze the data and identify the key factors affecting the grouping.…”

Section: Resultsmentioning

confidence: 99%

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Cui,

Liu,

Zhang

et al. 2024

Anal. Methods

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Cui,

Liu,

Zhang

et al. 2024

Anal. Methods

View full text Add to dashboard Cite

show abstract

“…The volatile compounds were separated via GC-MS (7890B/5977A, Agilent, Palo Alto, CA, USA) using a 60 m × 0.25 mm, 0.25 µm DB-WAX capillary column (Agilent, Palo Alto, CA, USA), with a ramp-up procedure of holding at 40 • C for 2 min, then ramping up to 90 • C at a rate of 4 • C/min, holding for 2 min, and then ramping up again to 140 • C at a rate of 2 • C/min. The mass spectrometry conditions were as follows: electron impact ionization (EI), electron energy 70 ev, inlet temperature The peak area normalization method was used to calculate the relative percentage content of each compound in different samples [21]. The formula is shown in (3):…”

Section: Volatile Compound Determinationmentioning

confidence: 99%

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Cheng,

Zheng,

Zhao

et al. 2024

Foods

View full text Add to dashboard Cite

To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.

show abstract

“…In recent years, gas chromatography-ion migration spectrometry (GC-IMS) has shown unique advantages as a new analytical method for the detection and analysis of volatile organic compounds [22,23]. Through the high separation ability of gas chromatography and the high sensitivity of ion migration spectroscopy, it can achieve a rapid and accurate analysis of complex samples.…”

Section: Introductionmentioning

confidence: 99%

Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS

Pan,

Qiao,

Liu

et al. 2024

Metabolites

View full text Add to dashboard Cite

Cinnamon is one of the most popular spices worldwide, and volatile organic compounds (VOCs) are its main metabolic products. The misuse or mixing of cinnamon on the market is quite serious. This study used gas chromatography-ion migration spectroscopy (GC-IMS) technology to analyze the VOCs of cinnamon samples. The measurement results showed that 66 VOCs were detected in cinnamon, with terpenes being the main component accounting for 45.45%, followed by aldehydes accounting for 21.21%. The content of esters and aldehydes was higher in RG-01, RG-02, and RG-04; the content of alcohols was higher in RG-01; and the content of ketones was higher in RG-02. Principal component analysis, cluster analysis, and partial least squares regression analysis can be performed on the obtained data to clearly distinguish cinnamon. According to the VIP results of PLS-DA, 1-Hexanol, 2-heptanone, ethanol, and other substances are the main volatile substances that distinguish cinnamon. This study combined GC-IMS technology with chemometrics to accurately identify cinnamon samples, providing scientific guidance for the efficient utilization of cinnamon. At the same time, this study is of great significance for improving the relevant quality standards of spices and guiding the safe use of spices.

show abstract

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS

Cited by 13 publications

References 40 publications

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS

Contact Info

Product

Resources

About