Determination of total sugar content in lignocellulosic hydrolysates by using a reaction headspace gas chromatographic technique

Xie, Wei-Qi; Gong, Yi-Xian; Yu, Kong-Xian

doi:10.1007/s10570-017-1483-7

Cited by 6 publications

(1 citation statement)

References 26 publications

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“…Due to the combination of the GC retention time and IMS drift time when employed as a GC detector, a two-dimensional separation of the volatile components in a given sample can be obtained. Recently, the potential for GC-IMS coupling to promote sensitivity and selectivity was explored ( 9 , 10 ). Chemometric processing is required due to the large amount of data supplied by GC-IMS analyses.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Drying Methods for Asparagus [Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry

et al. 2022

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Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28–32°C, blast or oven drying at 50°C, heat pump or hot-air drying at temperature 50°C and air velocity at 1.5 ms–1 and vacuum freeze-drying at the temperature of −45°C and vacuum pressure of 10–30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.

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Section: Introductionmentioning

confidence: 99%