GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

Song, Junfeng; Chen, Qinqin; Bi, Jinfeng; Meng, Xianjun; Wu, Xiaoqing; Qiao, Yansong; Lyu, Ying

doi:10.1016/j.foodchem.2020.127201

Cited by 89 publications

(54 citation statements)

References 21 publications

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“…They were mainly generated from the primary metabolite, alcohols, ethanol dehydrogenase, and ethanol aminotransferase (AAT) in jujube fruit and contributed Fruity aroma (Pott et al., 2019 ). In addition, 1‐penten‐3‐one, 3‐octanone, formic acid, lauric acid, palmitic acid, oleic acid, 2‐octenal, (Z)‐6‐nonenal, and 3‐octanol, which were not reported in previous studies, were found for the first time in our study (Chen et al., 2018 ; Song et al., 2020 ). These volatile components may be related to the growth environment and jujube variety (Liu et al., 2018 ).…”

Section: Resultssupporting

confidence: 58%

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Liu

Sang

Guo

et al. 2021

Food Science & Nutrition

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Section: Resultssupporting

confidence: 58%

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Liu

Sang

Guo

et al. 2021

Food Science & Nutrition

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“…The experiment was performed using E-nose based on flash GC (Heracles Neo II, Alpha MOS, Toulouse, France) system. Method described by Song et al [22] was used with slight modification. Briefly, 2 g of each sample were placed in 20 mL standard vials with 20 mm PTFE septa (cap).…”

Section: Volatile Compositionmentioning

confidence: 99%

Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)

et al. 2021

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Pineapple processing waste (PPW) majorly includes peel, core, crown and pomace, which has the potential to be used as an ingredient in food, pharmaceuticals and nutraceutical industries. Present study characterizes the different portions of pineapple waste to determine the phytochemical and techno-functional properties as well as volatile compounds. Crown has the highest phenolic content (41.34 mg GAE/g dry matter) followed by pomace, peel and core. The obtained antioxidant capacity was maximum in pomace (23.55%) and was found to be least in core. Crown consists of the utmost level of mineral (34.696 g/kg dry matter) and all the pineapple waste portions indicated highest content of potassium. Though, peel was found to have higher protein content (6.05%), pomace comprises of wider range of both essential (52.46%) (proline, tyrosine, alanine and glutamic acid) and non-essential amino acids (47.54%) (histidine, methionine, lysine, leucine, phenylalanine and isoleucine) in almost equal proportions. Flash GC based e-nose analysis confirmed the presence of distinguish pineapple volatile compounds like, esters (phenylethyl acetate and ethyl nonanoate), aldehydes (decanal, dodecanal and 2,4-decadienal (E,E)) and ketones (undecan-2-one, rheosmin, benzophenone and 4-undecanolide) in PPW. PPW consists of many valuable components which presents an interesting scope for their application. Hence, future studies could make the use of these wastes as probiotic substrate, biopolymer development and in xylooligosaccharides production.

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“…To identify odor substances contributing to ginger, the E-nose was applied to analyze the volatile compounds and sensory properties of the samples. This analysis was also performed on soy bean paste [ 51 ] and jujube [ 52 ] to further elucidate the ability of volatile compounds to discriminate samples. A total of 47 volatile components was investigated in raw ginger and five ginger extracts with various extraction methods were applied, 45 in GJ, 45 in GT, 47 in HW, 46 in HWE, 47 in HP, and 47 in HPE.…”

Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Nam

Kim

Choe

et al. 2022

Foods

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Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

show abstract

GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

Cited by 89 publications

References 21 publications

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

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