Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC–MS combined with chemometrics

Zhu, Min; Sun, Junming; Zhao, Haoan; Wu, Fanhua; Xue, Xiaofeng; Wu, Liming; Cao, Wei

doi:10.1016/j.foodchem.2022.132461

Cited by 37 publications

(27 citation statements)

References 29 publications

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“…The profile pattern would vary a lot with specific volatiles generated from certain aroma-precursors such as lipids or amino acids. In addition, nowadays, volatile profiling combined with chemometric models show great potentials in protecting from food fraud, such as virgin olive oil [ 37 ] and honey [ 38 ]. Here, this study also gave a solid foundation to the meat differentiation as well as the meat authentication.…”

Section: Resultsmentioning

confidence: 99%

Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS

Yang

Xing

et al. 2022

Foods

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Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.

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Section: Resultsmentioning

confidence: 99%

Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS

Yang

Xing

et al. 2022

Foods

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“…The identified compounds with match scores above 80 were retained for further analysis. At last, the relative content of each compound was calculated by dividing the isolated compound’s peak area by the internal standard’s peak area ( 9 , 27 ). Each sample was measured in a sextuplicate.…”

Section: Methodsmentioning

confidence: 99%

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Chen²,

Li³

et al. 2023

Front. Nutr.

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In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.

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“…Honey is another matrix well studied by GC. It has been demonstrated in several works [26,34,35] that the volatile fraction of honey is strongly related to its floral origin. This raises substantial interest, most of all from a commercial point of view, because honey produced from a single plant (or at least having a higher percentage of pollen of a single plant) has generally a higher commercial value than "multifloral" honeys that are more common but present a poorer taste.…”

Section: Gas Chromatography (Gc) and Chemometricsmentioning

confidence: 99%

“…This raises substantial interest, most of all from a commercial point of view, because honey produced from a single plant (or at least having a higher percentage of pollen of a single plant) has generally a higher commercial value than "multifloral" honeys that are more common but present a poorer taste. The work of Zhu et al [35] compared five types of Chinese unifloral honeys, analyzing them by GC-MS and sensory analysis and elaborating the data with PCA and orthogonal PLS-DA (OPLS-DA) (Figure 1).…”

Section: Gas Chromatography (Gc) and Chemometricsmentioning

confidence: 99%

Extracting Information and Enhancing the Quality of Separation Data: A Review on Chemometrics-Assisted Analysis of Volatile, Soluble and Colloidal Samples

et al. 2023

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Instrument automation, technological advancements and improved computational power made separation science an extremely data-rich approach, requiring the use of statistical and data analysis tools that are able to optimize processes and combine multiple outputs. The use of chemometrics is growing, greatly improving the ability to extract meaningful information. Separation–multidetection generates multidimensional data, whose elaboration should not be left to the discretion of the operator. However, some applications or techniques still suffer from the lack of method optimization through DoE and downstream multivariate analysis, limiting their potential. This review aims at summarizing how chemometrics can assist analytical chemists in terms of data elaboration and method design, focusing on what can be achieved by applying chemometric approaches to separation science. Recent applications of chemometrics in separation analyses, in particular in gas, liquid and size-exclusion chromatography, together with field flow fractionation, will be detailed to visualize the state of the art of separation chemometrics, encompassing volatile, soluble and solid (colloidal) analytes. The samples considered will range from food chemistry and environmental chemistry to bio/pharmaceutical science.

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Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC–MS combined with chemometrics

Cited by 37 publications

References 29 publications

Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS

Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Extracting Information and Enhancing the Quality of Separation Data: A Review on Chemometrics-Assisted Analysis of Volatile, Soluble and Colloidal Samples

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