Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Chi, Xuelu; Shao, Yiwei; Pan, Minghui; Yang, Qingyu; Yang, Yan; Zhang, Xiaomei; Ai, Nasi; Sun, Baoguo

doi:10.1007/s00217-021-03730-0

Cited by 23 publications

(12 citation statements)

References 49 publications

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“…significant application potential toward the quality control and flavor compounds analysis in various food matrix, such as vegetables, fruits, tea, and coffee, meat, cereals, milk, and others Chi et al, 2021;Dai et al, 2018;Ma et al, 2019). This combined technique also can be used for the identification of flavor changes of P. eryngii when treated with thermal baking method.…”

Section: E-nose Combined With Hs-spme-gc-ms Technique Has Exhibitedmentioning

confidence: 99%

“…Meanwhile, E‐nose, a technique of simulated sense of smell in mammals, has become an important tool for detecting the characteristics changes of volatile flavor compounds in food. E‐nose combined with HS‐SPME‐GC–MS technique has exhibited significant application potential toward the quality control and flavor compounds analysis in various food matrix, such as vegetables, fruits, tea, and coffee, meat, cereals, milk, and others (Chen, Chen et al, 2020; Chi et al, 2021; Dai et al, 2018; Ma et al, 2019). This combined technique also can be used for the identification of flavor changes of P. eryngii when treated with thermal baking method.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose

Zhu

Liang

et al. 2022

Food Processing Preservation

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This study evaluated the effect of different baking temperatures on the flavor compounds of Pleurotus eryngii using electronic nose (E‐nose) and headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC–MS). A total of 105 volatile compounds were detected, including aldehydes (14), esters (18), alcohols (23), ketones (7), acids (6), pyrazines (8), hydrocarbons (18), and other compounds (11). The results of E‐nose combined with the content of volatile compounds indicated that with the increase of baking temperatures, the content of alcohols and esters decreased while the content of aldehydes, ketones, and pyrazines increased, which increased the malty, sweet, and roasted nutty flavor. In addition, 11 volatile compounds were identified as key odor compounds with relative odor activity value (ROAV) > 1. P. eryngii samples baked at 120°C possessed the most varieties of volatile compounds (up to 69), which increased the richness and layering of flavor of baked P. eryngii as reflected by sensory analysis. These results may provide guidance for the controllable formation of flavor compounds in P. eryngii by using baking method. Novelty impact statement The sensory analysis showed that the sample Pleurotus eryngii baked at 120°C increased the richness and layering of flavor of baked P. eryngii, which was basically in accordance with the component analysis results. Therefore, The results obtained in this study could provide guidance for controlling the formation of odor and taste of P. eryngii by using baking method.

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Section: E-nose Combined With Hs-spme-gc-ms Technique Has Exhibitedmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose

Zhu

Liang

et al. 2022

Food Processing Preservation

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“…Recently, various extraction methods have been developed to identify the volatiles in yoghurt such as solvent extraction (Fernandez-Garcia and McGregor 1994), solvent-assisted flavour evaporation (SAFE; Sarhir et al 2019), simultaneous distillation-extraction (SDE; Lubbers et al 2004), static headspace (Carrillo-Carrión et al 2007), purge and trap (P&T; Mallia et al 2005), stir bar sorptive extraction (SBSE; Jeleń et al 2012) and HS-SPME (Perkins et al 2005). Of them, HS-SPME was widely accepted as a powerful flavour analysis technique because of its high reproducibility and sensitivity as well as solvent free (Delgado et al 2011;Chi et al 2021) compared to SAFE and SDE having complex pretreatments, poor reproducibility and high random errors (Ning et al 2011;Liu et al 2022). SBSE is another highly sensitive microextraction method, but extraction times are usually longer than that of SPME due to its larger coating volume (Jeleń et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…2011; Chi et al . 2021) compared to SAFE and SDE having complex pretreatments, poor reproducibility and high random errors (Ning et al . 2011; Liu et al .…”

Section: Introductionmentioning

confidence: 99%

Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS

Lin

Zeng³

et al. 2023

Int J of Dairy Tech

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Cardboard‐like off‐odour in yoghurt can negatively impact consumer acceptability. Herein, a method has been developed to analyse off‐odorants in yoghurt using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry. Of 56 volatile organic compounds identified, 8 were active compounds responsible for cardboard‐like off‐odour, including 2, 2‐dimethyl‐propanoic acid and 3‐methyl‐2‐pentanone, which were newly identified in yoghurt. Hexanol and hexanal were found to be indicators of quality deterioration. The off‐odour may be caused by packaging materials and temperature changes during logistic activities. Overall, identifying off‐odorants can help producers to determine which part of the yoghurt‐producing process can be changed to avoid contamination.

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“…In recent years, electronic nose (E-nose) technology based on sensitive and objective gas-sensing sensor array and pattern recognition technology has been applied to the detection of food flavor ( 3 ), meat freshness ( 4 ), pest in agriculture ( 5 ), quality evaluation of tobacco ( 6 ), and so on. Besides, our team has been working on the application of E-nose in the quality evaluation of CHMs for more than 17 years, with impressive and reliable achievements.…”

Section: Introductionmentioning

confidence: 99%

Identification of Nutmeg With Different Mildew Degree Based on HPLC Fingerprint, GC-MS, and E-Nose

Yang

Feng

et al. 2022

Front. Nutr.

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Nutmeg (Myristicae Semen), the so-called Rou-Dou-Kou in Chinese, is one kind of Chinese herbal medicines (CHMs) as well as a globally popular spice. Hence, its stable quality and safe application attract more attention. However, it is highly prone to mildew during storage due to its rich volatile components and fatty oil. Therefore, in this study, an electronic nose (E-nose) was introduced to attempt to reliably and rapidly identify nutmeg samples with different degrees of mildew. Meanwhile, the chemical composition and volatile oil were analyzed using HPLC fingerprint and GC-MS, respectively, which could support and validate the result of E-nose. The results showed that the cluster results of HPLC fingerprint and GC-MS were generally consistent with E-nose, and they all clustered into two categories. Additionally, a discriminant model was established, which divided the samples into three categories: mildew-free, mildew-slight, and mildew, and a high DPR was obtained, which indicates that the E-nose could be a novel and promising approach for the establishment of a quality evaluation system to identify CHMs with different degrees of mildew rapidly, especially to identify early mildew.

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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Cited by 23 publications

References 49 publications

Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose

Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose

Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS

Identification of Nutmeg With Different Mildew Degree Based on HPLC Fingerprint, GC-MS, and E-Nose

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