Structure of aldehyde cluster ions in the gas phase, according to data from ion mobility spectrometry and ab initio calculations

Lantsuzskaya, E. V.; Krisilov, A. V.; Levina, A. M.

doi:10.1134/s0036024415090204

Cited by 12 publications

(5 citation statements)

References 27 publications

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“…High content could promote the combination of protonated molecules and neutral molecules in the ionization region to form dimers . In addition, the formation of dimers was also linked to the high proton affinity of analytes, which was in accordance with the research of Lantsuzskaya et al . In their investigation, it was found that the protons of the reactants were transferred to high proton affinity compounds, and further formed dimer or polymer when the proton affinity of some compounds was higher than that of water.…”

Section: Resultssupporting

confidence: 84%

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Chen

Ding

et al. 2020

J Sci Food Agric

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BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3‐butanediol, 2‐acetylfuran, and 2‐methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2‐methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60–80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5‐methylfurfural, and 2‐acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS‐GC‐IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 84%

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Chen

Ding

et al. 2020

J Sci Food Agric

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“…Due to their different concentrations, it was observed that certain single compounds might produce dimers ( 31 ). The formation of dimers was also associated with its high proton affinity, consistent with the research ( 32 ). As shown in Figure 4 , fingerprinting was used to analyze the differences in the volatile compound content of shrimp meat under different frying methods and temperatures.…”

Section: Resultssupporting

confidence: 90%

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

Zhou

Shi

et al. 2022

Front. Nutr.

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This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26–6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.

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“…The reason for this phenomenon was that the monomer and dimer forms of the same compound could exhibit similar retention times coupled with different migration times, correlating with the substance contents [ 31 ]. In the ionization region, a high level of content could accelerate the combination of neutral molecules and protonate molecules to form dimers, and a high proton affinity of analytes could also form dimers [ 32 , 33 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.

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Structure of aldehyde cluster ions in the gas phase, according to data from ion mobility spectrometry and ab initio calculations

Cited by 12 publications

References 27 publications

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

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