Volatile fingerprints of Torreya grandis hydrosols under different downstream processes using HS-GC–IMS and the enhanced stability and bioactivity of hydrosols by high pressure homogenization

Yao, Lingyun; Sun, Jianfang; Liang, Yi; Feng, Tao; Wang, Huatian; Sun, Min; Yu, Wanguo

doi:10.1016/j.foodcont.2022.109058

Cited by 17 publications

(19 citation statements)

References 38 publications

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“…The volatile fingerprint of HS–GC–IMS was employed to further determine the changes of volatile compounds in the RAPT steeping process. As shown in Figure , each row revealed all the signal peaks selected in one sample and each column revealed the signal peaks of the same volatile compounds in different samples, with a brighter color representing a higher content and a darker color representing a lower content . A total of 58 volatile compounds had been detected in RAPT samples, including 15 aldehydes, 11 alcohols, 10 ketones, 8 esters, 2 acids, 2 terpenes, 1 pyrazine, 1 furan, and 8 undefined compounds.…”

Section: Resultsmentioning

confidence: 99%

“…A total of 58 volatile compounds had been detected in RAPT samples, including 15 aldehydes, 11 alcohols, 10 ketones, 8 esters, 2 acids, 2 terpenes, 1 pyrazine, 1 furan, and 8 undefined compounds. Most of the volatile compounds were identified in monomers as shown in Figure , while some volatiles revealed in dimers (i.e., acetophenone, benzaldehyde, nonanal, 1-octen-3-ol, and 2-hexenal) were also observed due to their high concentrations and would result in the changed DT …”

Section: Resultsmentioning

confidence: 99%

“…The GC–IMS method is a volatile compound detection technology that combines the advantage of gas chromatography in volatile separation with the superiority of ion mobility spectroscopy in identifying each compound based on the difference of ion migration rates in an electric field . The GC–IMS technology has high sensitivity and does not require any pretreatment of the sample, and it provides a rapid and convenient method to detect volatile components of various foods including tea products. , Furthermore, chemometric techniques (e.g., PCA, PLS, and PLSR) could be combined with GC–IMS to provide a useful strategy for classifying food products and determining volatile changes in various foods during storage and processing. , However, the IMS detector is less effective in accurate quantitative analysis due to its nonlinear response . Consequently, different sample pretreatment methods along with GC–MS detection are still required to provide a more accurate analysis of the volatile flavor compounds in various food products …”

Section: Introductionmentioning

confidence: 99%

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Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Feng

Sun

Wang

et al. 2022

J. Agric. Food Chem.

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Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC−IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC−O−MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Feng

Sun

Wang

et al. 2022

J. Agric. Food Chem.

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“…In addition to being widely consumed as edible nuts, Torreya grandis has also been considered as a highly nutritious and health-promoting edible oil source in China [ 5 , 9 , 10 ]. Therefore, previous studies have mainly focused on the extraction, processing, and utilization of oil from Torreya grandis seeds, which leads to the inevitable production of many by-products such as the aril, seed coat, and meal during the processing of Torreya grandis [ 7 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, previous studies have investigated the utilization of by-products of Torreya grandis . Among them, essential oil from Torreya grandis aril and their odor properties and volatile compounds have been fully investigated [ 12 , 16 , 17 ]. Furthermore, researchers have also focused on and reported the functional properties of Torreya grandis aril essential oil such as antioxidant, antitumor effect, etc.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Antioxidant Properties and Phenolic Profile of Acid Aqueous Ethanol Extracts from Torreya grandis Seed Coat

Quan

Xie

et al. 2022

Molecules

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Torreya grandis is an important economic forestry product in China, whose seeds are often consumed as edible nuts, or used as raw materials for oil processing. To date, as an important by-product of Torreya grandis, comprehensive studies regarding the Torreya grandis seed coat phenolic composition are lacking, which greatly limits its in-depth use. Therefore, in the present study, the Torreya grandis seed coat was extracted by acid aqueous ethanol (TE), and NMR and UHPLC-MS were used to identify the major phenolics. Together with the already known phenolics including protocatechuic acid, catechin, epigallocatechin gallate, and epicatechin gallate, the unreported new compound 2-hydroxy-2-(4-hydroxyphenylethyl) malonic acid was discovered. The results of the antioxidant properties showed that both TE and 2-hydroxy-2-(4-hydroxyphenylethyl) malonic acid exhibited strong ABTS, DPPH, and hydroxyl radical-scavenging activity, and significantly improved the O/W emulsion’s oxidation stability. These results indicate that the TE and 2-hydroxy-2-(4-hydroxyphenylethyl) malonic acid could possibly be used in the future to manufacture functional foods or bioactive ingredients. Moreover, further studies are also needed to evaluate the biological activity of TE and 2-hydroxy-2-(4-hydroxyphenylethyl) malonic acid to increase the added value of Torreya grandis by-products.

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Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS

Wang,

Yao,

Song

et al. 2024

Flavour & Fragrance J

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Damascus rose (DR) is an important economic crop. In recent years, DR has been widely planted and utilized in China. In order to improve its aroma quality, the volatile releasing regularities of DR need to be studied. Therefore, HS‐GC‐IMS were used to examine the style of aroma release in DR under three flowering states: pre‐bloom (PB), half‐bloom (HB) and full bloom (FB). The results show that HS‐GC‐IMS detected 56 volatile compounds to investigate the changes of volatile compounds in three states of DR during the growth period. The results of PCA showed that changes in aroma substances were obvious during the growth stage of DR. In addition, FB contributed some key aroma molecules of DR. Thus, volatiles in DR at different times of a day (5 AM, 11 AM, 5 PM) and were further examined by using P&T‐GC–MS towards FB. Finally, a total of 68 volatile compounds were identified; most of them were terpenoids (47.83%–59.62%). Totally 21 volatiles were considered key compounds due to their high concentration (≥1%). These key compounds showed the highest levels at 5 AM and lowest levels at 5 PM. Heat map clustering showed that most of the key compounds possessing higher levels in the flowers had maximum levels at 5 AM and compounds with lower levels peaked at 11 AM. This study will provide a theoretical understanding of the aroma generation mechanism of DR. It also helps the rose farmers to plant and sow rose flowers practically.

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Volatile fingerprints of Torreya grandis hydrosols under different downstream processes using HS-GC–IMS and the enhanced stability and bioactivity of hydrosols by high pressure homogenization

Cited by 17 publications

References 38 publications

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

In Vitro Antioxidant Properties and Phenolic Profile of Acid Aqueous Ethanol Extracts from Torreya grandis Seed Coat

Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS

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