Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Guo, Qiyong; Adelina, Nadya Mara; Hu, Jintao; Zhang, Ligang; Zhao, Yuping

doi:10.1016/j.foodcont.2021.108711

Cited by 32 publications

(11 citation statements)

References 49 publications

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“…The correlation between volatile compounds and main intelligent sensory signals can be seen in Figure 6. Similar studies have also been conducted in pine mushrooms [35], cocoa bean shells [37] and pine nuts. Volatile flavor compounds were plotted on the Y axis, while the X axis had the main sensors of the electronic nose and key taste attributes of the electronic tongue.…”

Section: Volatile Analysissupporting

confidence: 62%

“…Oxime-, methoxy-phenyl-was once detected in yogurt, ultra-pasteurized milk and cheese [38,39]. It also has been reported to be a characteristic component of mushrooms and mountain plants [35]. Furthermore, the W5S sensor response was positively correlated with the levels of dodecanoic and octadecanoic acids.…”

Section: Discussionmentioning

confidence: 97%

“…These results were similar to the GC-MS test; the raw milk from the grazing pattern has a high abundance of nitrogen oxides. The response values of W1W and W2W sensors less than 1 indicated a lower function [35,36]. In addition, the response value of most sensors under grazing was low in the whole test process, except the W5S sensor.…”

Section: E-nose Analysismentioning

confidence: 93%

“…Slight changes in aroma have resulted in the discrepancy between sensors' responses [35]. According to the sensitive functional group corresponding to each sensor, the main character- istic odor composition of the sample can be inferred [17].…”

Section: E-nose Analysismentioning

confidence: 99%

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Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

Chi

Yuan

Zhang

et al. 2023

Foods

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The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer's choice. To better understand the differences in flavor of fresh milk between feeding patterns, we conducted the following study. Twelve Holstein cows reared in pure grazing mode and twelve reared intensively in medium to large farms were selected from the Xinjiang Uygur Autonomous Regions at the same time, and the flavor of their raw milk was analyzed. Aroma profiles and taste attributes were assessed by electronic nose and electronic tongue, respectively, and volatile flavor compounds were characterized and quantified by Headspace-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry. Thirteen volatile compounds were identified in the indoor feeding pattern and 12 in the grazing; most of them overlapped. W1S, W2S and W5S were the main contributing sensors of the electronic nose for the overall assessment of the aroma profile. Raw milk from grazing had more intense astringency, bitterness, sourness and richness in taste compared to indoor feeding. Different dietary conditions may contribute to a variety of aroma profiles. Oxime-, methoxy-phenyl-, octadecanoic acid, furfural and dodecanoic acid were the key volatile flavor compounds of grazing. Meanwhile, raw milk from indoor feeding patterns was unique in 2-nonanone, heptanoic acid and n-decanoic acid. All three detection techniques were valid and feasible for differentiating raw milk in both feeding patterns, and the compounds were significantly correlated with the key sensors by correlation analysis. This study is promising for the future use of metabolic sources of volatile organic compounds to track and monitor animal feeding systems.

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Section: Volatile Analysissupporting

confidence: 62%

Section: Discussionmentioning

confidence: 97%

Section: E-nose Analysismentioning

confidence: 93%

Section: E-nose Analysismentioning

confidence: 99%

See 2 more Smart Citations

Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

Chi

Yuan

Zhang

et al. 2023

Foods

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“…These technologies have high accuracy; however, there are some disadvantages to these methods, including cumbersome operation, high costs, and long detection times [26]. Therefore, these technologies are usually combined with other rapid detection methods, such as electronic nose (E-nose) and hyperspectral imaging, to achieve rapid detection and accurate identification [27]. Simultaneously, quantitative prediction of physiological indicators can also be achieved [28].…”

Section: Introductionmentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.

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Electronic nose and its application in the food industry: a review

Wang,

Chen

2023

Eur Food Res Technol

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Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Cited by 32 publications

References 49 publications

Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Electronic nose and its application in the food industry: a review

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