Prediction of fatty acids in rice storage based on odor characteristics by gas chromatography-ion mobility spectrometry

Chen, Tong; Zhou, Chuanyue; LI, Haiyu; Chen, Bin; Wang, Yong; Cheng, Qianwei; Meng, Luli

doi:10.1590/fst.99822

Cited by 3 publications

(3 citation statements)

References 25 publications

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“…Gas chromatography–ion mobility spectroscopy (GC–IMS), which has the advantages of rapid detection, stable results, and convenient operation without sample pre-treatment, is a new method to detect the VOCs of meat and meat products ( 15 , 16 ). Using GC–IMS in combination with principal component analysis (PCA), beef, mutton, and chicken were distinguished with a classification accuracy of 98.3% ( 17 ). Furthermore, GC–IMS and statistical methods have been used to identify significant differences in the types and contents of VOCs in bacon from different pork breeds ( 18 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

et al. 2023

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The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography–ion mobility spectrometry (GC-IMS) combined with multivariate analysis. A total of 38 VOCs, of which 33.33% were ketones, 28.89% were alcohols, 20.00% were aldehydes, and 2.22% were heterocycles, were identified. Ketones and alcohols were significantly more abundant for SF than for WT, whereas aldehydes showed the opposite trend. The donkey meats from the two strains were well differentiated using topographic plots, VOC fingerprinting, and multivariate analysis. A total of 17 different VOCs were identified as potential markers for distinguishing the different strains, including hexanal-m, 3-octenal, oct-1-en-3-ol, and pentanal-d. These results indicate that GC–IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating donkey meat.

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Section: Introductionmentioning

confidence: 99%

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

et al. 2023

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“…The FAV serves as an indicator of rice quality and nutritional value ( 25 , 26 ). Generally, FAV increases during storage, as evidenced in Figure 2 .…”

Section: Resultsmentioning

confidence: 99%

Quality attributes of paddy rice during storage as affected by accumulated temperature

Han,

Chen,

Liu

et al. 2024

Front. Nutr.

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In actual storage processes of rice, environment temperatures fluctuate rather than remain constant. Accumulated temperature is the sum of temperature during the storage period. In this research, six different temperature-varied conditions with two accumulated temperatures (low intensity: 7200°C⸱d; high intensity: 9000°C⸱d) were designed to store rice for 12 months and the stored rice samples were compared in quality. Three low-accumulated temperature conditions were set as follows: No. 4–15°C for 6 months followed by 25°C; No. 5–25°C for 6 months followed by 15°C; No. 8-alternating between 15°C and 25°C every 2 months. Similarly, three high-intensity conditions, No. 6, No. 7, and No. 9, were set with a temperature change from 25°C to 35°C. Three constant temperature conditions, No. 1, No. 2, and No. 3, with storage temperature of 15, 25, and 35°C, respectively, were used as controls. Under temperature-varied conditions, rice demonstrated a decline in germination rate (GR), catalase (CAT) and peroxidase (POD) activities, and an increase in fatty acid value (FAV) as storage time increased. After storage, rice exhibited higher water absorption rate (WAR) and volume expansion rate (VER), but reduced stickiness and sensory scores for appearance, taste and overall quality. Generally, three batches at high-accumulated temperature conditions had lower GR and sensory scores, and higher FAV, WAR, and VER compared to those under low-intensity conditions. Furthermore, variations in the sequence of temperature also affected quality parameters, even at the same accumulated temperature. These findings indicate that under temperature-varied conditions, increased accumulated temperature exacerbates rice deterioration, and different temperature sequences can influence quality at a given accumulated temperature.

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“…In recent years, a novel and powerful device, gas chromatography (GC) coupled with ion mobility spectrometry (IMS), has been chosen to accurately test flavor compounds, especially the volatile oil components in various foods. Gas chromatography–ion mobility spectrometry (GC–IMS) which has the advantages of simple operation, strong separation ability, short detection cycle, and retaining the original flavor of samples to the greatest extent [ 7 ], has been successfully applied to food [ 8 ], biological and aquatic odor analyses [ 9 ], quality detection [ 10 ], and other fields. However, there is no report on the study of volatile organic compounds in turmeric volatile oil by GC–IMS technology.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of 60Co Irradiation on Volatile Components of Turmeric (Curcumae Longae Rhizoma) Volatile Oil with GC–IMS

Zhou

et al. 2023

Foods

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60Co irradiation is an efficient and rapid sterilization method. The aim of this work is to determine the changes in essential-oil composition under different irradiation intensities of 60Co and to select an appropriate irradiation dose with GC–IMS. Dosages of 0, 5, and 10 kGy of 60Co were used to analyze turmeric (Curcumae Longae Rhizoma) volatile oil after 60Co irradiation (named JH-1, JH-2, and JH-3). The odor fingerprints of volatile organic compounds in different turmeric volatile oil samples were constructed by headspace solid-phase microextraction and gas chromatography–ion mobility spectrometry (GC–IMS) after irradiation. The differences in odor fingerprints of volatile organic compounds (VOCs) were compared by principal component analysis (PCA). The results showed that 97 volatile components were detected in the volatile oil of Curcuma longa, and 64 components were identified by database retrieval. With the change in irradiation intensity, the volatile compounds in the three turmeric volatile oil samples were similar, but the peak intensity was significantly different, which was attributed to the change in compound composition and content caused by different irradiation doses. In addition, the principal component analysis showed that JH-2 and JH-3 were relatively correlated, while JH-1 and JH-3 were far from each other. In general, different doses of 60Co irradiation can affect the content of volatile substances in turmeric volatile oil. With the increase in irradiation dose, the peak area decreased, and so the irradiation dose of 5 kGy/min was better. It is shown that irradiation technology has good application prospects in the sterilization of foods with volatile components. However, we must pay attention to the changes in radiation dose and chemical composition.

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Prediction of fatty acids in rice storage based on odor characteristics by gas chromatography-ion mobility spectrometry

Cited by 3 publications

References 25 publications

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

Quality attributes of paddy rice during storage as affected by accumulated temperature

Evaluation of 60Co Irradiation on Volatile Components of Turmeric (Curcumae Longae Rhizoma) Volatile Oil with GC–IMS

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