Rapid differentiation of Chinese hop varieties (<i>Humulus lupulus</i>) using volatile fingerprinting by HS‐SPME‐GC–MS combined with multivariate statistical analysis

Liu, Zechang; Wang, Liping; Liu, Yumei

doi:10.1002/jsfa.8889

Cited by 23 publications

(12 citation statements)

References 41 publications

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“…Qualitative analysis: the total ion flow chromatogram was retrieved from the NIST2017s (Standard Spectrum Library of the National Institute of Standards and Technology of the United States). The compound was determined by calculating the retention index [23]. The retention index was calculated by formula (1):normalI=100×(normaln+ti−tntn+1−tn) where I = the retention index; n = carbon number; t i = the retention time for volatile components to be measured; t n = the retention time for n-carbon normal alkane; t n+1 = the retention time for (n + 1)-carbon normal alkane.…”

Section: Methodsmentioning

confidence: 99%

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Tang

Chen

et al. 2018

Molecules

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This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.

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Section: Methodsmentioning

confidence: 99%

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Tang

Chen

et al. 2018

Molecules

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“…Yangchun is located in southwest of Guangdong province of China (111° 16′ 27″ to 112° 09′ 22″ E, 21° 50′ 36″ to 22° 41′ 01″ N), which is the geo-authentic habitats of A. villosum. Seventy-two batches of fresh A. villosum samples containing fruits (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18), roots (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36), leaves (37-54) and stems (55-72) were obtained from different places of Yangchun. The detailed characteristics are presented in Table 1.…”

Section: Materials and Chemicalsmentioning

confidence: 99%

“…Furthermore, no organic solvents were needed in the whole extraction process [19,20]. In recent years, HS-SPME coupled GC-MS has gained wide applications in volatile compounds analysis especially in case on natural plants [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Comparison of volatile compounds in different parts of fresh Amomum villosum Lour. from different geographical areas using cryogenic grinding combined HS–SPME–GC–MS

Chen¹,

Lai²,

Zhang

et al. 2020

Chin Med

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Background The essential oil is one of the main active ingredients of Amomum villosum Lour. However, volatile compounds are easily lost during the drying, storage and even sample preparation procedure. Therefore, using fresh samples can obtain more accurately data for qualitative and comparative analysis. Methods In this study, the volatile compounds in different parts of fresh A. villosum from different origins were systemic analyzed and compared by using cryogenic grinding combined HS–SPME–GC–MS for the first time. GC–MS analyses were performed on a 6890 Series GC instrument coupled to a 5973 N mass spectrometer. The volatile compounds were extracted by the SPME fiber (100 μm PDMS). Analytes separation was achieved on a HP-5MS capillary column. The oven temperature was initially programmed at 70 °C, then raised 4 °C/min to reach 125 °C and then programmed at 0.5 °C/min to 133 °C, then at 6 °C/min to 170 °C and finally, at 20 °C/min to 280 °C held for 2 min. The temperatures of the injection port, ion source and transfer line were set at 250 °C, 230 °C and 280 °C, respectively. Results Forty-eight main compounds were identified in different parts of fresh A. villosum. The most abundant components in fresh fruit samples were camphor (3.91%), bornyl acetate (10.53%), caryophyllene (8.70%), β-bisabolene (11.50%), (E)-nerolidol (14.82%) and cubenol (10.04%). This is quite different with that of dried samples analyzed in our previous work. As different parts of the same plant, many common components with biological activities were detected in fruit and other parts. In principle components analysis (PCA) and hierarchical clustering analysis (HCA), four parts of A. villosum were divided into different groups clearly. Additionally, fruit and root samples also could be divided into two subgroups (HCA) in accordance with their regions. Conclusion The developed method was successfully used for qualitative and comparative analysis of volatile compounds in fresh A. villosum samples. Additionally, using fresh samples can obtain much more information which is helpful for their performance in the fields of functional foods, agriculture and biomedical industry. Furthermore, our research is helpful for comprehensive utilization and quality control of A. villosum.

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“…Headspace SPME GC-MS is considered a reliable method for analyzing hop essential oils (Krofta and Nesvadba, 2005) capable of identifying a large number of compounds (Liu et al, 2018). Some of the volatiles we found to associate most strongly with greenhouse efficacy (Butyl acetate, Hexanal and (pseudo)-Limonene) have been described in the past as odour-active in D. suzukii (Abraham et al, 2015;Keller and Vosshall, 2007;Kleiber et al, 2014).…”

Section: Field Efficacy Trialsmentioning

confidence: 85%

Evaluation of hop (Humulus lupulus) as a repellent for the management of Drosophila suzukii

Reher

Kerckvoorde²,

Verheyden

et al. 2019

Crop Protection

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Over the past decade, the spotted-wing drosophila, Drosophila suzukii Matsumara has become one of the most important pests of soft-and stone fruits throughout Europe. Currently, the majority of growers still rely heavily on a limited portfolio of chemical foliar spray insecticides. Alternative strategies such as attract and kill (pull) or behavioral control systems that repel or deter D. suzukii from damaging fruits (push) are less common. We evaluated the potential of hop (Humulus lupulus L.), as a repellent for the Integrated Pest Management of D. suzukii, in controlled greenhouse conditions as well as at commercial field sites. In greenhouse cage tests on fruit or attractant medium, the positive controls thymol and 1-octen-3-ol as well as certain hops significantly reduced larval infestation levels compared to an untreated control, while other hop products showed only numerical reduction in infestation. A controlled field trial on raspberries (Rubus idaeus L.) failed to replicate these results, both for the positive control repellents as for the hop samples. In field experiments in commercial raspberry and blackberry (Rubus fruticosus L.) plantations, no significant reduction in oviposition or differences in population density could be observed for the hop treated plots as compared to the untreated. Through SPME headspace analysis of the hops, a number of compounds were associated with the efficacy observed in the greenhouse, even though different hop varieties were found to have notably different volatile profiles.

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Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS‐SPME‐GC–MS combined with multivariate statistical analysis

Abstract: Volatile fingerprinting plus multivariate statistical analysis can rapidly differentiate between the different varieties and qualities of the three major Chinese hops. Furthermore, this method can be used as a reference in other fields. © 2018 Society of Chemical Industry.

Cited by 23 publications

References 41 publications

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Comparison of volatile compounds in different parts of fresh Amomum villosum Lour. from different geographical areas using cryogenic grinding combined HS–SPME–GC–MS

Evaluation of hop (Humulus lupulus) as a repellent for the management of Drosophila suzukii

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