Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Wei, Guozheng; Dan, Meiling; Zhao, Guohua; Wang, Damao

doi:10.1016/j.foodchem.2022.134814

Cited by 41 publications

(8 citation statements)

References 85 publications

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“…Electronic noses are widely employed in food research to characterize the overall flavor profiles (S. Li, Du, Wang, & Wei, 2022 ; Wei, Dan, Zhao, & Wang, 2023 ), such as distinguishing between different varieties of oolong tea ( He et al, 2022 ), black olives ( Sánchez et al, 2022 ), and coffees ( Dong, Zhao, Hu, Dong, & Tan, 2017 ) based on their species. In this study, the E -nose was used to analyze the overall flavor of different radish varieties.…”

Section: Resultsmentioning

confidence: 99%

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Cai,

Zhu,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Cai,

Zhu,

et al. 2024

Food Chemistry: X

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“…The E-nose differs from commonly used methods for identifying flavor substances, such as GC-MS. It provides an overall flavor map rather than a map of individual components, and thus, it cannot qualify or quantify a single flavor component [ 33 ]. Table 1 displays the results of the analysis of the aroma components of button mushroom using GC-MS. A total of 73 compounds were detected, including 12 alcohols, 20 esters, 12 aldehydes, 5 acids, 9 ketones and 15 others.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Xie,

Guo,

Rao

et al. 2024

Foods

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To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.

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“…Comprehensive two‐dimensional chromatography and quadrupole time‐of‐flight mass spectrometry (GC × GC‐Q‐TOFMS) provide more precise results for identifying compounds based on the accurate masses obtained by TOF mass spectrometry (Wu et al ., 2021). At present, GC × GC‐Q‐TOFMS has been used in environmental analysis, plant traceability and food analysis, especially in the food field where it can be used for food processing detection, food contamination assessment and food authenticity assessment (Yan et al ., 2018, 2023; Sun et al ., 2020; Qian et al ., 2021; An et al ., 2023; Wei et al ., 2023). The application of GC × GC‐Q‐TOFMS in the food field has led to a new breakthrough in the analysis and detection of food volatile components.…”

Section: Introductionmentioning

confidence: 99%

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

Zheng,

Zhang,

et al. 2024

Int J of Food Sci Tech

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SummaryThe nutritional value of Hainan camellia oil is incomparable to other places, and Hainan camellia oil is expensive, so unscrupulous businessmen often mix other edible oils into them for illegal profit. This study detected the changes of volatile components in Hainan camellia oil adulterated with five edible oils (peanut, soybean, corn, rapeseed, and sunflower oils) using comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass spectrometry (HS‐SPME‐GC × GC‐Q‐TOFMS). The principal component analysis (PCA) score plot showed that pure Hainan camellia oil (PHCO) and Hainan camellia oil samples were adulterated with other edible oils clearly to identify the adulteration separated from each other. The adulteration of PHCO could be accurately predicted using the developed PCA and OPLS‐DA models for concentrations as low as 5%. More importantly, several potential markers were found to identify the impersonate PHCO. Therefore, the volatile compound determination based on HS‐SPME‐GC × GC‐Q‐TOFMS proved to be an effective method for detecting adulteration of other edible oils in PHCO.

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Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Cited by 41 publications

References 85 publications

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

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