Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

Duan, Zelin; Dong, Shuanglin; Dong, Yan; Gao, Qinfeng

doi:10.1016/j.foodres.2021.110385

Cited by 57 publications

(22 citation statements)

References 44 publications

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“…6 the red vertical line indicates the reaction ion peak (RIP), and each point on the right side of the RIP represents different volatile compounds in the sample. The signal is substantial within the retention time of 100–300 s and drift time of 1.0–2.0 s. In the normalized two-dimensional (2D) plots, the red (blue) color indicates an increase (decrease) in the volatile compound concentration compared to the reference ( Duan et al, 2021a , Duan et al, 2021b ). It has been suggested that the drift rate is related to the concentration of fish samples ( B. Zhang et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Zhao

Cao

Yu³

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Zhao

Cao

Yu³

et al. 2022

Current Research in Food Science

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“…To comprehensively explore the volatile compounds present in the fish meat at different storage times, a topographic map was obtained for the normalized GC-IMS data ( Figure 5 ), wherein the red vertical line indicates the reaction ion peak (RIP), and each point on the right-hand side of the RIP represents a different volatile compound that is present in the sample. As can be seen from the figure, intense signals were observed between retention times of 100 and 300 s and drift times of 0.7 and 1.5 s. In the normalized two-dimensional plots, red (blue) indicates an increase (decrease) in the volatile compound concentration compared to the reference [ 35 , 36 ]. It has also been suggested that the drift rate is related to the concentration of such compounds in the fish samples [ 37 ].…”

Section: Results and Analysismentioning

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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“…GC conditions are as follows: chromatographic column, mxt‐5, 15 m ID: 0.53 mm; column temperature, 40°C; operation time, 32 min; carrier gas of high purity N2, ≥99.999%; and IMS temperature, 45°C. The initial carrier gas flow rate was 2.00 ml/min and was held for 2 min, and then the rate linearly increased to 100.00 ml/min in 0–30 min and was held for 10 min (Duan et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Sielemann et al (2002) showed the excellent analytical power of the method related with GC‐IMS. By combining gas analysis technology with ion mobility spectrometry, GC‐IMS can quickly, precisely, and intuitively analyze the detection results without the need for sample pretreatment and heating process, it can retain the original flavor information of samples to the greatest extent, making the analysis results more authentic and convincing (Duan et al 2021). GC‐IMS has been more and more used in the food field, industrial detection, and environmental field, such as pesticide residue detection, edible oil quality, honey adulteration identification, aquatic product freshness evaluation, but the research related to food crops is rare (Jin et al, 2020; Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS

Gulnazar

Alim

2022

Food Processing Preservation

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In this study, electronic nose (E‐Nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E‐Nose analysis could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC‐IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster analysis and principal component analysis (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds. The reliable results derived by GC‐IMS, PCA, and linear discriminant analysis in this study can provide precise theoretical guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement Electronic nose and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC‐IMS analysis showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste. Cluster analysis and principal component analysis (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds.

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Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

Cited by 57 publications

References 44 publications

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

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

Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS

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