Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products

Gu, Shuang; Zhang, Jing; Wang, Jun; Wang, Xiangyang; Du, Dongdong

doi:10.1016/j.trac.2021.116435

Cited by 72 publications

(34 citation statements)

References 68 publications

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“…Each food product has a distinct odor imbued by hundreds of volatile organic compounds, and odor change is one of the most sensitive indicators of food quality. Thus, accurately describing the composition of volatile substances can help assess the quality of agri-food products [ 23 , 47 ]. Various flavor components of largemouth bass meat have been documented [ 5 , 6 ].…”

Section: Discussionmentioning

confidence: 99%

“…In this technique, GC is applied for pre-separation, followed by IMS, and this method does not require time for sample pretreatment [ 21 , 22 ]. Therefore, GC-IMS is a rapid, nondestructive, sensitive, and reliable detection method, and it has gained popularity for exploring trace toxic chemicals and drug residues [ 23 ], particularly in the flavor analysis of food and agricultural products [ 21 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

et al. 2022

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Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p< 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

et al. 2022

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“…Ion mobility spectrometry (IMS) is a gas-phase separation and detection technique to analyze ionic substances based on their difference of migration rate of gas phase ions in electric field ( 16 ). IMS combined with GC can improve separation capability for resolving complex matrices in ionization and separation regions, and increase the amount of information collected from analytes ( 17 ). Owing to its advantages including high sensitivity (ppbv level), ultra-high analytical speed (3–10 s per sample), simplicity and ease of operation at atmospheric pressure (without excessive manual intervention), better separation in two dimensions and color contours image to display the differences among various samples, Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) has been widely used for food flavor detection ( 18 ), such as for ham ( 19 ), garlic ( 20 ), honey ( 21 ) and rice ( 22 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS

Huang

Ji-yong

et al. 2022

Front. Nutr.

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Flaxseed supplementation in diet of dairy cow can effectively enhance the production of ω-3 polyunsaturated fatty acids (n-3 PUFA) in raw milk, which further give rise to the changes of volatile organic compounds (VOCs). In this study, we used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to investigate the VOCs in milk from cows fed three different diets (CK: supplemented with 0 g/d flaxseed; WF: 1,500 g/d whole flaxseed and GF: 1,500 g/d ground flaxseed). A total of 40 VOCs including three acids, six esters, 11 aldehydes, seven alcohols, 13 ketones were identified in all the raw milk samples. Compared with GF supplementation, suppling with WF could influence more compounds in raw milk (GF: five compounds; WF: 22 compounds). Supplementation with WF could increase the concentration of nonanal, heptanal, hexanal, which could cause the occurrence of off-flavors, and reduce the concentration of hexanoic acid (monomer; M), 2-hexanol, ethanol (M), 2-heptanone (dimer; D), 2-pentanone (M), 2-pentanone (D), acetoin (M) in raw milk. GF supplementation in diet could reduce the 2-pentanone (M), 2-pentanone (D). In addition, principal component analysis (PCA) based on the signal intensity of identified VOCs indicated that it is possible to distinguish between the CK and WF milk. However, GF milk could not be distinguished from CK milk. The results demonstrate that compared with GF milk, WF supplementation in diet of dairy cows could increase fishy (heptanal) cardboard-like (pentanal) flavor in milk and decrease sweet (hexanoic acid, 2-heptanone), fruity (ethyl butanoate, ethyl hexanoate, 2-heptanone) flavor which may lead the milk less acceptable. In conclusion, compared with WF, GF supplementation in diet of dairy cow showed higher increase in n-3 PUFA in raw milk, and less influence in VOCs of raw milk and this study might provide theoretical supports for the production of milk rich in n-3 PUFA.

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“…However, low resolution was one of the bottlenecks that hindered IMS application and development. Previous studies had demonstrated that the capability of IMS in separating complex components would be significantly strengthened if combined with gas chromatography (GC) technology 16 . Therefore, IMS combined with GC could be seen as a mutually beneficial integration of the two technologies.…”

Section: Introductionmentioning

confidence: 99%

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)

Chen

et al. 2022

Flavour & Fragrance J

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Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice.The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.

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Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products

Cited by 72 publications

References 68 publications

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)

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