Novel method for the producing area identification of Zhongning Goji berries by electronic nose

Li, Qi; Yu, Xiuzhu; Xu, Lirong; Gao, Jin‐Ming

doi:10.1016/j.foodchem.2016.11.049

Cited by 68 publications

(30 citation statements)

References 24 publications

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“…As shown in Figure a, a score scatter plot was drawn to show the grouping, similarities and differences among PDM samples cooked by different methods. The first two principal components accounted for 93.23% of the variation (greater than 85%), which appears to provide sufficient information about the samples (Li, Yu, Xu, & Gao, ). Of the total variation, PC1 and PC2 represented 87.43 and 5.80%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Shen

Jiang

Wang

et al. 2019

J Food Process Preserv

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Pickled and dried mustard (PDM; Brassica juncea, Coss), a traditional fermented vegetable product, is very popular in China because of its typical aromatic flavor and great antioxidant activity. PDM is usually consumed after being cooked by various cooking methods. Here, we determined and compared the effects of four different common cooking methods (steaming, high‐pressure steaming, boiling, and microwaving) with different cooking time on the volatile compounds and antioxidant properties of PDM. The gas chromatography–mass spectrometry results showed that steaming for 15 min and high‐pressure steaming for 5 min significantly increased the concentration of volatile compounds of PDM while boiling and microwaving obviously decreased them. Moreover, high‐pressure steaming best preserved the antioxidant activity, obtained from ABTS, DPPH, FRAP, and ORAC assays, as well as the total phenolic, flavonoid, and glucosinolate content of PDM. These findings provide insights into the beneficial effects of high‐pressure steaming for 5 min in cooking PDM. Practical applications Our findings showed that high‐pressure steaming for short time (5 min) was the best way to cook PDM because it could not only significantly increase volatile compounds of PDM but also had the preservation effects of antioxidant activity of PDM. By contrast, boiling and microwaving dramatically decreased the volatile compounds and antioxidant properties of PDM mainly because of leaching action. These findings provide useful information for food producers and consumers to optimize the processing and cooking of PDM products with better flavor and health‐related characteristics.

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Section: Resultsmentioning

confidence: 99%

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Shen

Jiang

Wang

et al. 2019

J Food Process Preserv

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“…The center distance of the four kinds of bayberry wine group is far from each other. Owing to the high variance contribution rate, sufficient representativeness can be observed (Li et al, ). The results show that the volatile flavor compounds of the four kinds of bayberry wines had obvious differences.…”

Section: Resultsmentioning

confidence: 99%

“…The electronic nose (Germany Airsense PEN 3.5) was used to tentatively estimate the aroma profile similarity after fermentation. The E‐nose analysis was based on previous reports (Hong, Wang, & Qi, ; Li et al, ) and with modifications. The procedures were as follows: 5 ml of each bayberry wine sample was added in a 20‐ml glass vial and capped with a Teflon rubber cap.…”

Section: Methodsmentioning

confidence: 99%

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Cao

Weng

2020

Food Science & Nutrition

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Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E‐nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

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“…Figure S1, Supporting Information, shows the mean response values generated by the ten sensors to six samples at 0–60 s. The variation trends of signals in all VROs showed similar changes that increased sharply and then stabilized after 40 s. However, the response values of 10 sensors were significantly different. The response values of S7 (i.e., mainly sensitive to S‐containing compounds) exhibited significant distinctions in samples, followed by S2 (broad‐range of chemicals), S9 (mainly sensitive to organic sulfides), and S6 (sensitive to methane) . For the remaining sensors, especially S1, S3, and S5, a minimal change in resistance occurred over detection time.…”

Section: Resultsmentioning

confidence: 99%

“…E‐nose analysis was based on the procedure described by Xu et al . and Li et al . Prior to detection, 5 ± 0.01 g of each sample was placed into a 50 mL glass vial with a Teflon/silicone septum in the screw cap.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

Wang

Zhang²,

Chen

et al. 2019

Euro J Lipid Sci & Tech

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Flavor profiles of virgin rapeseed oils (VROs) are comparatively studied for the discrimination and authentication of various flavor types by using gas chromatography–mass spectrometry (GC‐MS), electronic nose (E‐nose), and sensory analysis. The relative odor activity values (ROAVs) of key odorants detected by GC‐MS and E‐nose data are visualized to discriminate VROs with various flavors by using multivariate analysis. The correlation of sensory data, ROAVs of key odorants, and E‐nose data is analyzed. Results show that 47 key odorants comprising aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols are identified based on their ROAVs. The VROs are divided into three groups and the flavor type of each group is determined, namely, green‐pungent, nutty, and oxidized oil flavor by the three techniques. The above flavor types are mainly attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, according to the compounds' ROAVs. The correlation of the three techniques is investigated by partial least squares regression: GC‐MS data are confirmed to have good correlation with sensory data. Practical Applications: VROs are characterized by their intense flavor and consequently receiving growing interest among consumers. In this study, different flavor profiles of VROs were comparatively studied using GC‐MS, E‐nose, and sensory analysis. It is found that 47 volatile compounds including aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols were the key odorants to VRO flavors. The VROs were divided into three types by the three techniques, that is, green‐pungent, nutty, and oxidized oil flavor. The three flavor types were attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, based on the compounds' ROAVs and GC‐MS was confirmed to have good correlation with sensory data. Although E‐nose cannot correlate all flavor types in the oils, this technique is rapid and low‐cost for VRO discrimination according to various aroma characteristics. GC‐MS and E‐nose can be regarded as potential techniques for flavor discrimination in VROs.

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Novel method for the producing area identification of Zhongning Goji berries by electronic nose

Cited by 68 publications

References 24 publications

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

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