HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang, Yang; Wang, Bing; Fu, Yu; Shí, Yùzhēn; Chen, Fenglian; Guan, Huanan; Liu, Linlin; Zhang, Chunyan; Zhu, Pengyu; Liu, Ying; Zhang, Na

doi:10.1016/j.foodchem.2020.128880

Cited by 119 publications

(61 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Volatile compounds have great importance in characterizing honey’s botanical source, which directly influences their sensory characteristics [ 16 ]. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), with no complex pretreatment and high sensitivity, has been widely used in food volatile components analysis [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

Zhang

et al. 2021

Molecules

View full text Add to dashboard Cite

Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.74 ± 0.37 mm), and Pomegranate honey (18.16 ± 0.11 mm) was larger than that of Manuka 12+ honey (14.27 ± 0.10 mm) and Manuka 20+ honey (16.52 ± 0.12 mm). The antimicrobial activity of Chinese honey depends on hydrogen peroxide. 2. The total antioxidant capacity of Fennel honey, Agastache honey, and Pomegranate honey was higher than that of other Chinese honeys. There was a significant positive correlation between the total antioxidant capacity and the total phenol content of Chinese honey (r = 0.958). The correlation coefficient between the chroma value of Chinese honey and the total antioxidant and the diameter of inhibition zone was 0.940 and 0.746, respectively. The analyzed dark honeys had better antimicrobial and antioxidant activities. 3. There were significant differences in volatile components among Fennel honey, Agastache honey, Pomegranate honey, and Manuka honey. Hexanal-D and Heptanol were the characteristic components of Fennel honey and Pomegranate honey, respectively. Ethyl 2-methylbutyrate and 3-methylpentanoic acids were the unique compounds of Agastache honey. The flavor fingerprints of the honey samples from different plants can be successfully built using HS-GC-IMS and principal component analysis (PCA) based on their volatile compounds. Fennel honey, Agastache honey, and Pomegranate honey are Chinese honey varieties with excellent antimicrobial properties, and have the potential to be developed into medical grade honey.

show abstract

Section: Resultsmentioning

confidence: 99%

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

Zhang

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…To address the molecular mechanisms underlying McHB7 function, we conducted proteomics on WT and OE plants under control and salt stress conditions. Principal component analysis (PCA) is an unsupervised multivariate statistics-based detection method to reveal the differences and relationships between samples [31]. In this study, four replicates of each sample were grouped together, but different samples were classified into distinct clusters (Figure 7A).…”

Section: Differentially Expressed Proteins Under Control and Salt Stress Treatmentmentioning

confidence: 99%

Proteomics of Homeobox7 Enhanced Salt Tolerance in Mesembryanthemum crystallinum

Zhang

Tan

Zhu

et al. 2021

IJMS

View full text Add to dashboard Cite

Mesembryanthemum crystallinum (common ice plant) is a halophyte species that has adapted to extreme conditions. In this study, we cloned a McHB7 transcription factor gene from the ice plant. The expression of McHB7 was significantly induced by 500 mM NaCl and it reached the peak under salt treatment for 7 days. The McHB7 protein was targeted to the nucleus. McHB7-overexpressing in ice plant leaves through Agrobacterium-mediated transformation led to 25 times more McHB7 transcripts than the non-transformed wild type (WT). After 500 mM NaCl treatment for 7 days, the activities of superoxide dismutase (SOD) and peroxidase (POD) and water content of the transgenic plants were higher than the WT, while malondialdehyde (MDA) was decreased in the transgenic plants. A total of 1082 and 1072 proteins were profiled by proteomics under control and salt treatment, respectively, with 22 and 11 proteins uniquely identified under control and salt stress, respectively. Among the 11 proteins, 7 were increased and 4 were decreased after salt treatment. Most of the proteins whose expression increased in the McHB7 overexpression (OE) ice plants under high salinity were involved in transport regulation, catalytic activities, biosynthesis of secondary metabolites, and response to stimulus. The results demonstrate that the McHB7 transcription factor plays a positive role in improving plant salt tolerance.

show abstract

“…Compared with the traditional method of gas chromatography, GC-IMS can be used to analyze the substances with poor thermal stability and the detection results are displayed by two-dimensional spectrum, which is more intuitive and clear (Chen et al, 2020;Yang et al, 2020). The ion mobility spectrum of GC-IMS was three-dimensional, GC-IMS top view integral (Figures 5 and 6).…”

Section: Gc-ims Fingerprint Analysismentioning

confidence: 99%

Effect of marinating and frying on the flavor of braised pigeon

Qian

Zheng

Zhao

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Pigeon meat is nutritious, containing a variety of trace elements, amino acids and other nutrients. Compared with other poultry, pigeon meat contains more content of proteins and less content of fats. Compendium of Materia Medica recorded that pigeon meat has the effects on the regulation of liver and kidney functions and detoxifying. Pigeon meat also has the functions of on treating cachexia. It also reported that pigeon meat could increase appetite, prevent aging, and hair loss, especially for the elder, children, pregnant, and patients (Dong, Liu, et al., 2020). The volatile aroma components of meat products are generally formed by Maillard reaction, lipid degradation and some vitamin degradation reactions (Zeng et al., 2020). However, the mechanisms of aroma formation in various meat products as well as in various processes are different. Therefore, processing factor is an important variable needs to be investigated in clarifying the mechanism of aroma formation in meat products. Generally, volatile aroma components in foods were mostly analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) (Dong, Li, et al., 2020; Zeng et al., 2020). It has been reported that gas chromatography-ion mobility spectrometry (GC-IMS) technology

show abstract

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Cited by 119 publications

References 32 publications

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

Proteomics of Homeobox7 Enhanced Salt Tolerance in Mesembryanthemum crystallinum

Effect of marinating and frying on the flavor of braised pigeon

Contact Info

Product

Resources

About