A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

Wang, Xinran; Yang, Shupeng; He, Jing; Chen, Lanzhen; Zhang, Jinzhen; Yugan, Jin; Zhou, Jinhui; Zhang, Yongxin

doi:10.1016/j.foodres.2019.01.004

Cited by 79 publications

(61 citation statements)

References 30 publications

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“…Combining IMS with other instruments is a suitable and effective method for maximizing its advantages and producing good analysis results. In recent years, headspace–gas chromatography–IMS (HS–GC–IMS) has been extensively applied to investigate volatile compounds, such as virgin olive oil [21], wine [22], eggs [23], Iberian ham [24], honey [25], goat cheeses [26], Tricholoma matsutake Sing. [27,28], Chinese material medica [29], and white bread [30].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Wang

Guo

et al. 2019

Molecules

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The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air drying kumquats (VS-ADKs), and atmospheric pressure sugaring osmosis combined with hot-air drying kumquats (AS-ADKs) were established using 3D topographic plots. From the fingerprints, 40 signal peaks for 22 compounds were confirmed and quantified in all types of kumquats, namely, two terpenes, four esters, seven aldehydes, three ketones, and six alcohols. 3-Pentanone was identified as the major component of FKs; followed by 1-hexanol and the Z-3-hexen-1-ol dimer. The hexanal dimer, 2-hexen-1-ol, and the ethyl acetate dimer were the major markers of VS-ADKs. Benzaldehyde and furfurol were the prominent constituent parts of AS-ADKs. Compared with that in FKs, the pentanal and dimethyl ketone contents of VS-ADKs and AS-ADKs exhibited a dramatic increase (p < 0.05). By contrast, the change in ethanol dimer tended to decrease (p < 0.05). Principal component analysis (PCA) clearly showed that the samples, which were distributed in a separate space could be well-distinguished. Furthermore, the similarity of different processed kumquats and their corresponding volatile components was demonstrated via heat map clustering analysis. The results confirmed the potential of HS–GC–IMS-based approaches to evaluate processed kumquats with various volatile profiles.

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Section: Introductionmentioning

confidence: 99%

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Wang

Guo

et al. 2019

Molecules

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“…Authentic acacia honey was harvested in 2016 and provided by Chinese Academy of Agricultural Sciences, Institute of Apicultural Research, Beijing Zhongmi Technology Development Company from Changping District, Beijing. Raw authentic honey was filtered through a piece of six‐layer gauze to deplete bee debris and other particles . The honey was stored in brown bottles at 4 °C to prevent the decomposition of the chemical components.…”

Section: Methodsmentioning

confidence: 99%

“…Raw authentic honey was filtered through a piece of six-layer gauze to deplete bee debris and other particles. 31 The honey was stored in brown bottles at 4°C to prevent the decomposition of the chemical components. Before measurement, adulterated honey samples were prepared by blending authentic honey samples with invert syrup, purchased from Beijing Yixiubogu Company.…”

Section: Samplesmentioning

confidence: 99%

Determination of invert syrup adulterated in acacia honey by terahertz spectroscopy with different spectral features

Zhang²,

et al. 2020

J Sci Food Agric

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BACKGROUND Invert syrup is a common adulterant in honey falsification, thus generating risk for consumers. Most of the methods developed are tedious and time‐consuming for manufactures and consumers. However, terahertz spectroscopy provides analytical information in a simple, rapid, and environmentally friendly manner. Subsequently, 3 kinds of terahertz spectroscopic characteristics data, the absorption coefficient, the slope of the absorption coefficient spectra, and the area of the absorption coefficient spectra, were employed for determination of acacia honey adulterated with invert syrup. RESULTS Single linear regression (SLR) models with different terahertz spectroscopic features were adopted to predict the syrup adulterant proportion in acacia honey. The best SLR model used the area of the absorption coefficient, displaying an adjusted correlation coefficient of 0.985 and a root‐mean‐square error of 3.201. Meanwhile, multiple linear regression (MLR) models using a successive projections algorithm for variables selection were implemented. The MLR model considered the integral area of the absorption coefficient spectra, as the inputs yielded the best result with less variables selected, higher Rc2 and Rp2, lower root‐mean‐square error of calibration and prediction, as well as higher residual predictive deviation. CONCLUSIONS The results indicate terahertz spectroscopy combined with the integral area of the absorption coefficient spectra is reliable enough for invert syrup proportion quantification in acacia honey and is also a rapid and nondestructive determination method for other honey adulterants. © 2019 Society of Chemical Industry

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“…Harms and wild Eurya spp. (Theaceae)) with cheaper Sapium honey [85], canola oil with other vegetable oils (i.e., sunflower, soybean, and peanut oils) [86], and crude palm oil with process byproducts of lower quality (i.e., palm fiber oil and sludge palm oil) [87]. As previously mentioned, GC–IMS methods should mainly be used as screening approaches because MS results essential for confirmation.…”

Section: Applications Of Ims In Food Analysismentioning

confidence: 99%

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

et al. 2019

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In the last decade, ion mobility spectrometry (IMS) has reemerged as an analytical separation technique, especially due to the commercialization of ion mobility mass spectrometers. Its applicability has been extended beyond classical applications such as the determination of chemical warfare agents and nowadays it is widely used for the characterization of biomolecules (e.g., proteins, glycans, lipids, etc.) and, more recently, of small molecules (e.g., metabolites, xenobiotics, etc.). Following this trend, the interest in this technique is growing among researchers from different fields including food science. Several advantages are attributed to IMS when integrated in traditional liquid chromatography (LC) and gas chromatography (GC) mass spectrometry (MS) workflows: (1) it improves method selectivity by providing an additional separation dimension that allows the separation of isobaric and isomeric compounds; (2) it increases method sensitivity by isolating the compounds of interest from background noise; (3) and it provides complementary information to mass spectra and retention time, the so-called collision cross section (CCS), so compounds can be identified with more confidence, either in targeted or non-targeted approaches. In this context, the number of applications focused on food analysis has increased exponentially in the last few years. This review provides an overview of the current status of IMS technology and its applicability in different areas of food analysis (i.e., food composition, process control, authentication, adulteration and safety).

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A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

Cited by 79 publications

References 30 publications

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Determination of invert syrup adulterated in acacia honey by terahertz spectroscopy with different spectral features

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

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