Ion mobility spectrometry as an emerging tool for characterization of the volatile profile and identification of microbial growth in pomegranate juice

Castell, Ana; Arroyo‐Manzanares, Natalia; Hernández, José Falcón; Guillén, Isidro; Vizcaíno, Pascuali; López-Garcı́a, Ignacio; Hernández‐Córdoba, Manuel; Viñas, Pilar

doi:10.1016/j.microc.2021.107099

Cited by 6 publications

(6 citation statements)

References 40 publications

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“…contamination in pomegranate juice [24]. Research toward establishing fingerprint analysis using GC-IMS technology combined with stoichiometry has progressed rapidly [25][26][27][28][29][30][31].…”

Section: Experimental Results Obtained For Tvb-n and Tvcmentioning

confidence: 99%

“…When compared with an electronic nose and gas chromatography-mass spectrometry (GC-MS), GC-IMS overcomes the poor qualitative accuracy of GC, difficult separation of cross mixtures, and low sensitivity of complex mixture analysis [22,23]. Headspace-gas chromatography (HS-GC) coupled with ion mobility spectrometry (IMS) has been proposed as an alternative to plate counting to detect and quantify microbial contamination in pomegranate juice [24]. Research toward establishing fingerprint analysis using GC-IMS technology combined with stoichiometry has progressed rapidly [25][26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

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Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

Zhang

Dong

et al. 2023

Molecules

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To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography–ion mobility spectrometry (GC–IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identifying fresh meat. When combined with the contents of total volatile basic–nitrogen (TVB-N) and the total numbers of bacterial colonies observed in physical and chemical experiments, the characteristic volatile components of fresh, sub-fresh, and spoiled meat were determined by principal component analysis (PCA). This method will help with the detection of fraudulent production dates in goat meat sales.

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Section: Experimental Results Obtained For Tvb-n and Tvcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

Zhang

Dong

et al. 2023

Molecules

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“…By contrast, ion mobility chromatography (IMS) is an ultra‐sensitive, efficient, and easy‐to‐use technique for the detection of trace gases. The combination of GC and IMS allows not only analysis at normal pressure but also differential analysis and the generation of visual fingerprints, thereby making data processing easier (Castell et al., 2022 ; Leng et al., 2021 ; Liu et al., 2021 ). However, there are only a few studies on the application of gas phase–ion mobility chromatography (GC‐IMS) to analyze the combined volatile compound composition and differentiation of fresh and dried figs.…”

Section: Introductionmentioning

confidence: 99%

Revelation of the discrepancy of volatile compounds in fig (Ficus carica) via gas chromatography ion‐mobility spectrometry

Liu,

Sun,

et al. 2024

Food Science & Nutrition

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The volatile compounds of fig (Ficus carica) are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatography ion mobility spectrometry (GC‐IMS) was used to study the volatiles of figs from various regions, diverse cultivars, and after treatment with different drying methods. Aldehydes were the main volatile compounds in Bojihong from Shandong, while esters, ketones, and alcohols were the main volatile compounds in Bojihong from Sichuan and Guangdong. The volatiles of Branswick and Banane were similar, but differed significantly from those of Bojihong. Drying had the most significant effect on fig volatiles, which greatly reduced the content of benzaldehyde, (E)‐2‐hexenal, 2‐methylbutanal aldehydes, lost the content of esters such as isoamyl acetate, butyl acetate, ethyl butyrate, and generated some ketones and ethers. The results showed that Bojihong from Shandong was more suitable for the processing of subsequent fig drying products.

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“…The traditional approach of plate counting is widely used in food microbial safety detection, but the operation is complex and time-consuming [ 3 ]. Molecular procedures, such as Polymerase Chain Reaction (PCR), real-time Polymerase Chain Reaction [ 4 ], Restriction Fragment Length Polymorphism (RFLP), ribosomal RNA sequencing [ 5 ] and DNA probes [ 6 ] are also applied. These techniques are efficient and sensitive, and can provide more information.…”

Section: Introductionmentioning

confidence: 99%

Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue

Zhang

Pan

2022

Sensors

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The growth models of total bacterial count in freshly squeezed strawberry juice were established by gas and taste sensors in this paper. By selecting the optimal sensors and fusing the response values, the Modified Gompertz, Logistic, Huang and Baranyi models were used to predict and simulate the growth of bacteria. The results showed that the R2 values for fitting the growth model of total bacterial count of the sensor S7 (an electronic nose sensor), of sweetness and of the principal components scores were 0.890–0.944, 0.861–0.885 and 0.954–0.964, respectively. The correlation coefficients, or R-values, between models fitted by the response values and total bacterial count ranged from 0.815 to 0.999. A single system of electronic nose (E-nose) or electronic tongue (E-tongue) sensors could be used to predict the total bacterial count in freshly squeezed strawberry juice during cold storage, while the higher rate was gained by the combination of these two systems. The fusion of E-nose and E-tongue had the best fitting-precision in predicting the total bacterial count in freshly squeezed strawberry juice during cold storage. This study proved that it was feasible to predict the growth of bacteria in freshly squeezed strawberry juice using E-nose and E-tongue sensors.

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Ion mobility spectrometry as an emerging tool for characterization of the volatile profile and identification of microbial growth in pomegranate juice

Cited by 6 publications

References 40 publications

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

Revelation of the discrepancy of volatile compounds in fig (Ficus carica) via gas chromatography ion‐mobility spectrometry

Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue

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