HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods

Zhou, Shiqi; Feng, Duo; Zhou, Yaxi; Zhao, Jian; Zhao, Jiang-yan; Yu, Xiao‐Qi; Yan, Wenjie

doi:10.1016/j.lwt.2022.113730

Cited by 12 publications

(9 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It permits multivariable data to be displayed on a two‐dimensional plane through data dimensionality reduction with minimal overall dispersion loss (Zianni et al., 2023). High‐quality PCA models are built as the separation models generally when the cumulative contribution rate reaches 60% or more (Zhou et al., 2022). Signal intensities were used for PCA to emphasize the diversity in volatile profiles.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Euclidean distance is applied to determine the similarity of fingerprints in volatile compounds; when the distance coefficient is large, it means these samples differ greatly, presenting a positive correlation (Zhou et al, 2022). Meng et al (2018) studied to evaluate the quality of Chinese medicines through using the Euclidean distance similarity algorithm and found the results of this algorithm were accurate and reliable.…”

Section: Euclidean Distance Analysismentioning

confidence: 99%

See 2 more Smart Citations

Effects of different extraction methods on volatile profiles of flaxseed oils

Sun,

Wan,

Liu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace–gas chromatography–ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent‐extracted FSO, cold‐pressed FSO, and hot‐pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent‐extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold‐pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot‐pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold‐pressed FSO and hot‐pressed FSO had similar volatile profiles, and they were different from solvent‐extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions.Practical ApplicationPractical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high‐quality FSO.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Euclidean Distance Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effects of different extraction methods on volatile profiles of flaxseed oils

Sun,

Wan,

Liu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Euclidean distance is like PCA analysis in that the principle used to determine similarity is the distance coefficient; if the coefficient is large, the difference between the two is also large and shows a positive correlation. Conversely, the smaller the coefficient, the smaller and more similar the difference between the two [ 28 ]. The quality of the two samples was evaluated by the Euclidean distance similarity algorithm, and the algorithm was found to be accurate and reliable in evaluating the samples [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times of Rhizoma gastrodiae (Tian Ma) in Yunnan Province

Duan,

Zhou,

Guo

et al. 2023

Molecules

View full text Add to dashboard Cite

Headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) coupled with principal component analysis (PCA) was used to investigate the differences in volatile organic compounds (VOCs) in four different varieties of Yunnan Huang Tian Ma (containing both winter and spring harvesting times), Yunnan Hong Tian Ma, Yunnan Wu Tian Ma, and Yunnan Lv Tian Ma. The results showed that the flavor substances of different varieties and different harvesting times of Rhizoma gastrodiae were mainly composed of aldehydes, alcohols, ketones, heterocycles, esters, acids, alkenes, hydrocarbons, amines, phenols, ethers, and nitrile. Among them, the contents of the aldehydes, alcohols, ketones, and heterocyclic compounds are significantly higher than those of other substances. The results of cluster analysis and fingerprint similarity analysis based on principal component analysis and Euclidean distance showed that there were some differences between different varieties of Yunnan Rhizoma gastrodiae and different harvesting times. Among them, Yunnan Lv Tian Ma and Wu Tian Ma contained the richest volatile components. Winter may be the best harvesting season for Tian Ma. At the same time, we speculate that the special odor contained in Tian Ma should be related to the aldehydes it is rich in, especially benzene acetaldehyde, Benzaldehyde, Heptanal, Hexanal, Pentanal, and butanal, which are aldehydes that contain a strong and special odor and are formed by the combination of these aldehydes.

show abstract

“…Sample handling: Take 0.5 g of powder in a 20 mL headspace flask and incubate at 70 °C for 20 min at 500 rpm. The temperature of the injection needle was 85 °C, with the injection volume set to 200 μL [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

et al. 2022

View full text Add to dashboard Cite

Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xinjiang for HS-GC-IMS volatile organic compounds, and established the characteristic fingerprints of different cistanches for organic content and characteristic organic compound analysis. PCA and cluster analysis were used to study the similarity between different cistanches. After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself. It provides a basic theoretical basis for the study of cistanche flavor.

show abstract

HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods

Cited by 12 publications

References 21 publications

Effects of different extraction methods on volatile profiles of flaxseed oils

Effects of different extraction methods on volatile profiles of flaxseed oils

HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times of Rhizoma gastrodiae (Tian Ma) in Yunnan Province

Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

Contact Info

Product

Resources

About