Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Chen, Qinqin; Song, Junfeng; Bi, Jinfeng; Meng, Xianjun; Wu, Xiaoqing

doi:10.1016/j.foodres.2017.11.054

Cited by 146 publications

(100 citation statements)

References 30 publications

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“…For acids, nonanoic acid smells like waxy and coconut and hexanoic acid smell like cheesy and fatty, respectively (Q. Chen, Song, Bi, Meng, & Wu, 2018). As pleasant odor compounds, nonanoic acid and hexanoic acid were also found in fresh pomegranate juices (Beaulieu & Stein‐Chisholm, 2016) and tomato juice (Servili, Selvaggini, Taticchi, Begliomini, & Montedoro, 2000).…”

Section: Resultsmentioning

confidence: 99%

“…The response values of S2 and S7 were contributed to the discrimination of the high‐temperature group. According to the sensitivity description of E‐nose sensors (Table 1) and previous studies, the response values of S2 and S7 in fruit juice might be associated with the concentrations of alcohols, ketones, furans and sulfur compounds (Chen et al., 2018; Pei et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Kovat's index was used to build the relationship between zNose™ and GC-MS (Chen, Song, Bi, Meng, & Wu, 2018;Cui, Wang, Yang, Wu, & Wang, 2015;Dong et al, 2019).…”

Section: Gc-ms Versus Znose™mentioning

confidence: 99%

A flavor uniformity evaluation and improvement of Chinese spirit by electronic nose

Deng

et al. 2020

Food Science & Nutrition

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Fenjiu spirits are famous for their multifarious flavors in China. Nevertheless, the uniformity and homogeneity of the products are always challenges for the producers. Three flavor measurement methods, that is, zNose™, GC‐MS, and spirit tasters, were employed and correlated for evaluation of Fenjiu flavors' difference. An automatic blending system was designed to improve the uniformity, where base liquors of Dazongjiu, Dajiu, and Daijiu, as well as pure water, were used for blending, and BPNN was employed for regression and error minimization. Results showed that zNose™ results could be correlated with GC‐MS in 95%; hence, zNose™ can replace GC‐MS in Fenjiu flavor measurement. With the zNose™ assistance, an experimental scale, fully automatic blending system could be optimized with different modern mathematical algorithms to improve the Fenjiu products uniformity. We believe that this detailed work will advance the scientific knowledge in the field and help to facilitate the uniformity and homogeneity of Fenjiu products.

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“…Electronic nose (E‐nose) is a rapid and objective analysis adopted in industrial applications that can find and monitor changes in the headspace composition of meat flavor. This method has been favorably applied to identify the general flavor difference in different varieties of jujubes …”

Section: Introductionmentioning

confidence: 99%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

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Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Cited by 146 publications

References 30 publications

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

A flavor uniformity evaluation and improvement of Chinese spirit by electronic nose

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

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