Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

Lubinska-Szczygeł, Martyna; Pudlak, Dominika; Dymerski, Tomasz; Namieśnik, Jacek

doi:10.1007/s00706-018-2242-7

Cited by 11 publications

(5 citation statements)

References 27 publications

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“…The extraction method can have a significant effect on the flavor compounds in ginger. This analysis was also performed on limequat fruit [ 63 ] and garlic [ 64 ] to further elucidate the ability of volatile compounds to discriminate samples. The score plot shows a greater distance between GJ and GT, HW, and HP and between GT, HW, HP, and HWE, HPE, the greater is the change in volatile compounds with extraction method.…”

Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Nam

Kim

Choe

et al. 2022

Foods

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Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

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Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Nam

Kim

Choe

et al. 2022

Foods

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“…The study of the volatile fraction of citrus fruit is a popular element of food research [8]. However, many of the performed approaches concern the qualitative or semiquantitative analysis of volatile terpenes under non-optimized conditions.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Aroma and Pro-Health Characteristics of Kaffir Lime Juice—The Approach Using Optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and Physiochemical Analysis

Lubinska-Szczygeł,

Polkowska,

Rutkowska

et al. 2023

IJMS

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The study aimed to provide the chemical, aroma and prohealth characteristics of the kaffir lime juice. A procedure using solid-phase microextraction with gas chromatography (SPME-GC-TOFMS) was optimized and validated for the determination of terpenes of kaffir lime. Main physicochemical parameters: pH, vitamin C, citric acid and °Brix were evaluated. Micro- and macro elements were determined using microwave plasma optic emission spectrometry (MP-OES). The binding of kaffir lime terpenes to human serum albumin (HSA) was investigated by fluorescence spectroscopy (3D-FL). β-Pinene and Limonene were selected as the most abundant terpenes with the concentration of 1225 ± 35 and 545 ± 16 µg/g, respectively. The values of citric acid, vitamin C, °Brix and pH were 74.74 ± 0.50 g/kg, 22.31 ± 0.53 mg/100 mL, 10.35 ± 0.70 and 2.406 ± 0.086 for, respectively. Iron, with a concentration of 16.578 ± 0.029 mg/kg, was the most abundant microelement. Among the macroelements, potassium (8121 ± 52 mg/kg) was dominant. Kaffir lime binding to HSA was higher than β-Pinene, which may indicate the therapeutic effect of the juice. Kaffir lime juice is a source of terpenes with good aromatic and bioactive properties. Fluorescence measurements confirmed its therapeutic effect. Kaffir lime juice is also a good source of citric acid with potential industrial application. The high content of minerals compared to other citruses increases its prohealth value.

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“…For example, Das et al [20] described a platform for evaluation of honey quality based on electrical impedance spectroscopy (EIS) and Fourier-transform mid-infrared spectroscopy (FT-MIR), which was used to detect the presence of sucrose as an adulterant in honey varieties from different floral origins. Lubinska-Szczygel et al [21] used an electronic nose based on ultrafast gas chromatography and gas chromatography with mass spectrometry to analyze the quality of three citrus fruits.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Peach Fruit Quality Evaluation Method for Grading and Consumption

Zhang

et al. 2020

Applied Sciences

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Featured Application: Based on principal component analysis (PCA), an evaluation and grading model for fresh peaches was developed to provide guidance for the selection of fresh peaches for the consumer market. The approach and findings presented here may be useful for effective evaluation and grading during real-world fruit production; they can potentially improve processing efficiency, reduce costs, and minimize waste in an automated quality evaluation system. Abstract: Peaches are a popular fruit appreciated by consumers due to their eating quality. Quality evaluation of peaches is important for their processing, inventory control, and marketing. Eleven quality indicators (shape index, volume, mass, density, firmness, color, impedance, phase angle, soluble solid concentration, titratable acidity, and sugar-acid ratio) of 200 peach fruits (Prunus persica (L.) Batsch "Spring Belle") were measured within 48 h. Quality indicator data were normalized, outliers were excluded, and correlation analysis showed that the correlation coefficients between dielectric properties and firmness were the highest. A back propagation (BP) neural network was used to predict the firmness of fresh peaches based on their dielectric properties, with an overall fitting ratio of 86.9%. The results of principal component analysis indicated that the cumulative variance of the first five principal components was 85%. Based on k-means clustering analysis, normalized data from eleven quality indicators in 190 peaches were classified into five clusters. The proportion of red surface area was shown to be a poor basis for picking fresh peaches for the consumer market, as it bore little relationship with the comprehensive quality scores calculated using the new grading model.

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Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

Cited by 11 publications

References 27 publications

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Chemical, Aroma and Pro-Health Characteristics of Kaffir Lime Juice—The Approach Using Optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and Physiochemical Analysis

A Comprehensive Peach Fruit Quality Evaluation Method for Grading and Consumption

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