Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

WANG, Ziyan; Dou, Bo-Xin; Ma, Chunmin; ZHANG, Yunliang; Liu, Ying; Zhang, Na

doi:10.1590/fst.100222

Cited by 3 publications

(3 citation statements)

References 22 publications

(25 reference statements)

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“…PCA is a statistical analysis based on multiple variables, and, in the case of flavor compounds, it can depict the relationship between samples using differences in flavor substance concentration or odor strength as variables ( Wang et al, 2023 ). The key aroma active compounds of sesame hulls, sesame kernels, and whole sesame seeds were classified at different roasting levels and then analyzed by PCA to explore the differences in aroma between sesame hulls and the other two materials at different roasting temperatures.…”

Section: Resultsmentioning

confidence: 99%

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Wang,

Wu,

Guo

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Wang,

Wu,

Guo

et al. 2024

Food Chemistry: X

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“…The color of this point represents the concentration of volatile compounds. White indicates that the concentration is relatively low, red indicates that the concentration is relatively high, and the darker the color, the greater the concentration (Wang et al, 2021). Combined with Fig.…”

Section: Hs-gc-ims Analysismentioning

confidence: 86%

Multi-source data fusion strategy for the discrimination of Succus Bambusae oral liquid from different manufacturers

Ying,

Zhang,

Feng

et al. 2023

Preprint

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This study aims at developing an extensive strategy for distinguishing Succus Bambusae oral liquid (SBOL) from different manufacturers. First, a combination of HS-GC-IMS and Ultra-fast GC E-nose method was established to perform a qualitative analysis of volatile compounds in SBOL. Second, in combination with the results of previous GC-MS studies, a multi-source data fusion strategy based on three signal sources distinguishes SBOL samples from various manufacturers. Multi-level data fusion strategies, including low-level data fusion, mid-level data fusion, and high-level data fusion which were evaluated and compared revealing their advantages and disadvantages in the classification context. The results suggest that the mid-level-SV data fusion strategy exhibits superior discrimination performance, thereby being chosen as the best data fusion strategy. Overall, this study provides a more comprehensive characterization of chemical information of SBOL samples, facilitating the improvement of SBOL quality standards and offering scientific insights and a foundation for the regulation of the SBOL market.

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“…Methoxybenzenes are typical flavor compounds in ripened Puerh tea, which present stale flavor (39,40). However, high contents 10.3389/fnut.2023.1138783 of methoxybenzenes usually have stale and musty flavor (9,25,41,42,43).…”

Section: Characterization Of Methoxybenzenes In Ripened Pu-erh Tea Fe...mentioning

confidence: 99%

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation

et al. 2023

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IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis.ResultsA total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by Saccharomyces: Rhizopus: Aspergillus niger mixed in the ratio of 1:1:1 presented the remarkable flavor characteristics of flower and fruit sweet flavor, and having better coordination with musty and stale flavor.DiscussionThis study demonstrated the content changes of ripened Pu-erh tea’s flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.

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Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

Cited by 3 publications

References 22 publications

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Multi-source data fusion strategy for the discrimination of Succus Bambusae oral liquid from different manufacturers

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation

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