An unattended HS-SPME-GC–MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission

Jung, Mun Yhung; Lee, Da Eun; Baek, Sun Hye; Lim, Su Min; Chung, Ill‐Min; Han, Jae-Gu; Kim, Seung Hyun

doi:10.1016/j.foodchem.2020.128998

Cited by 22 publications

(15 citation statements)

References 28 publications

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“…For example, C8 volatiles (1-octen-3-ol, 1-octen-3-one, 3-octenol, 3-octenone, and 1-octanol), associated with a typical mushroom-like aroma, were identified in all egg white-mushroom blends, although levels of these C8 volatiles were not the most dominant. It has been reported that the volatile 1-octen-3-ol represents 44.3%–97.6% of the total volatiles in A. bisporus , depending on the samples and extraction method used. , Crimini mushroom contains a higher amount of 1-octen-3-ol than white mushroom. ,, Other major volatiles identified in the blends in this study included benzaldehyde and benzyl alcohol. The results were consistent with those of the literature in that white mushrooms contain a higher amount of benzaldehyde and benzyl alcohols than other varieties …”

Section: Resultsmentioning

confidence: 54%

“…It has been reported that the volatile 1octen-3-ol represents 44.3%−97.6% of the total volatiles in A. bisporus, depending on the samples and extraction method used. 30,54 Crimini mushroom contains a higher amount of 1octen-3-ol than white mushroom. 55,30,56 Other major volatiles identified in the blends in this study included benzaldehyde and benzyl alcohol.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The substances responsible for the mushroom flavor are nonvolatiles such as amino acids, 5′-nucleotides, and soluble sugars as well as volatile aroma compounds. , Approximately 150 volatiles have been identified with a series of C8 compounds as the major contributors to the characteristic mushroom aroma. ,− Flavor-related substances in mushrooms vary due to mushroom variety, maturity stage, storage time, preservation, and processing. , Compared to publications for taste substances in mushrooms, much less research has been done for a volatile aroma compound analysis. Several articles have investigated volatiles in white mushroom but few in crimini.…”

Section: Introductionmentioning

confidence: 99%

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Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method

Muniz

2021

ACS Food Sci. Technol.

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This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, respectively. A solid-phase microextraction-gas chromatography-mass spectrometry analysis identified ∼50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcohols, ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8−11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcohols followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

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Section: Resultsmentioning

confidence: 54%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method

Muniz

2021

ACS Food Sci. Technol.

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“…Duan et al (2021) and Schnurer et al (1999) found that the content of 1-octene-3-ol increased with the number of Aspergillus flavus aggrandizing. Many qualitative studies on 1-octene-3-ol have been carried out in the field of food detection (Hu et al, 2021;Jung et al, 2021). The detection of 1-octene-3-ol as a specific gas has also been reported, for which SnO 2 /Pd nanoparticles, hydrophobic cysteine sensitized Cu 2 O, and so on are utilized for detection materials (Chen et al, 2020;Shokrzadeh et al, 2020).…”

Section: Other Fungimentioning

confidence: 99%

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Liu

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.

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“…With the development of analytical methods, many technologies have realized real-time detection with high selectivity and sensitivity. Gas chromatography–mass spectroscopy (GC–MS) is commonly used to detect the concentration of volatile targets, with low limit of detection (LOD) and limit of quantitation (LOQ) (Jung et al, 2021 ; Naik et al, 2021 ; Tian et al, 2021 ; Vollmer et al, 2021 ). Ion mobility spectroscopy (IMS) is excellent at detecting explosive gases and is now widely used in airport security checks (Gaik, 2017 ; Hagan, 2017 ; Dai et al, 2018 ; Horestani, 2018 ; Shahraki et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Sensing Applications of Molecularly Imprinted Photonic Crystals

Fan

Qiu

Qiao³

et al. 2021

Front. Chem.

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Photonic crystals (PhCs) with a brightly colored structure are novel materials and are widely used in chemical and biological sensing. Combining PhCs with molecular imprinting technology (MIT), the molecularly imprinted PhC (MIPC) sensors are fabricated, which can specifically recognize the target molecules. Aside from high sensitivity and selectivity, the MIPC sensors could recognize the naked eye detection because of its optical properties. In this review, an overview of recent advances in sensing applications of MIPC sensors including the responsive mechanisms, application in environmental monitoring, and the application to human health were illustrated. The MIPC sensors all responded to the analytes specifically and also showed high sensitivity in real samples, which provided a method to realize the rapid, convenient, naked eye, and real-time detection. Furthermore, the current limitations and potential future directions of MIPC sensors were also discussed.

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An unattended HS-SPME-GC–MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission

Cited by 22 publications

References 28 publications

Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method

Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Recent Advances in Sensing Applications of Molecularly Imprinted Photonic Crystals

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